If you guys haven’t noticed yet… I don’t do recipes. I love finding new recipes and trying them, but there is no way I could make my own to share with you guys! Even following a recipe can be stressful for me, ha! I have to follow directions to a T. Yes, I let the oven preheat COMPLETELY before I put anything in it!
Having a plethora of recipes that don’t take hours to cook are essential for a busy mom. Knowing you guys are just as busy as I am, I thought it would be nice to find some different, but easy, recipe ideas for you! So, I enlisted the help of some fellow bloggers… that are way better at recipes than I would ever be!
The recipes below all have you in mind. They range from quick and easy meals to healthy alternatives of classic faves. And guess what… they are ALL kid friendly!
Let us know which one you are most excited to try!
I know I’m already incorporating some of these into my next grocery trip!
5 Kid Friendly Recipes for the Busy Mom
Sweet & Sour Chicken- Freezer Meal Friendly
Trina | Pick Up Your Craft
Why she loves this recipe: This recipe pleases everyone in my family, even my toddler, since it’s sweet and savory. She’ll eat the veggies without even noticing. The best thing about this recipe, though, is that it works great with my schedule! Right now I’m on maternity leave from work, trying to wrangle a toddler, take care of an infant, AND make dinner. It can be tricky.
- 2-3 Boneless Skinless Chicken Breasts – Diced into cubes
- 2 Green Peppers – Sliced
- 1 Red Pepper – Sliced
- 1 can Baby corn 2 large carrots – sliced into circles
- 1 large can Pineapple tidbits (drain and reserve juice)
- 1 bottle Catalina Dressing – 16oz
- Juice from the canned pineapple
To Make sauce place pineapple juice and Catalina dressing into a quart pan and bring to slow boil. Reduce heat and simmer until sauce thickens, stirring frequently.
Place chicken in large pan and cook thoroughly. Add peppers carrots, corn, and pineapple. Mix thoroughly. Add sauce and heat throughout. Can be served over jasmine rice or as is.
To make as a freezer meal
Make sauce ahead of time and let cool completely. Add veggies and pineapple to large gallon freezer bag. Add diced chicken (uncooked) and pour sauce over it. Store in freezer up to 30 days or in deep freezer up to 3 months. When ready to cook just thaw in fridge overnight and cook on in a crock pot on low for 6-8 hours.
Crustless Zucchini Quiche
Dr. Jacquie | Kitchen Psychology
Why she loves this recipe: Super quick throw together recipe when you need a fast but satisfying bite to eat. Can be served as lunch or dinner…sitting down or on the go, hot or cold!
- 2 cups Shredded Cheddar Cheese
- 1 cup Heavy Cream
- 8 Eggs
- 1 tsp Salt
- 1 tsp Pepper
- 1 Medium Onion
- 1/4 cup Butter 1/2 Stick
- 1 cup Flour
- 1 Large Zucchini
- 1/4 cup Vegetable Oil
Preheat Oven to 350 degrees.
Ham & Corn Quesadillas
Eva | Fit4Motherhood
What she loves about this recipe: It’s my son’s favorite. It is easy, breastfeeding and kid-friendly, done within 15 minutes. Resembles pizza, but much healthier!
- tortilla wraps (I prefer wholegrain)
- sliced ham
- sliced cheese (gouda or mozzarella)
- sweetcorn avocado (optional)
Place ham on one tortilla, then add sweetcorn (and avocado) and a layer of cheese. Sweetcorn should be the layer in between ham and cheese to it sticks together and doesn’t fall off). Cover with another tortilla and place inside an electric grill. Bake on low heat for about 3 minutes or until golden.
Instant Pot Tortilla Soup
Sylvie | Sylvie in the Sky
What she loves about this recipe: This tortilla soup is super easy to make thanks to our magical Instant Pot and the kids and hubs love that they can add their favorite ingredients to their own soups – extra avocado, crispy tortilla strips, sour cream, cheese, and more.
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon chili powder
- 2 cans (14.5 ounces each) diced tomatoes in juice
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 package (10 ounces) frozen corn kernels
- Coarse salt and ground pepper
- 1 cup crushed tortilla chips, plus more for serving (optional)
- 1 tablespoon fresh lime juice, plus lime wedges for serving
Add the reduced-sodium chicken broth, chili powder, and diced tomatoes to the Instant Pot.
Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.
Allow the steam to naturally release for 10 minutes instead of performing a quick release.
Remove the lid and place the Instant Pot on the sauté function.
Add the corn, beans, lime juice, salt and ground pepper. Stir to combine. Allow the soup to cook for 3-4 minutes until the corn and beans have softened some.
Serve in soup bowls and top with tortilla strips and fresh lime wedges.
Kid Approved Easy Smoothie
Kale | Steak and Kale
Why she loves this recipe: I love that this particular smoothie is very quick and easy to make. My kids also enjoy helping make this smoothie! This smoothie does not have a strong flavor, so my kids slurp it down quickly.
- 1 3/4 c. dairy-free milk (we prefer coconut milk)
- 2 c. frozen fruit
- 1 handful spinach or kale
- 1 T. ground flax
- 1-2 c. ice
- Wash spinach or kale and drain.
- Load all ingredients into blender. Start with spinach or kale, then frozen fruit, flax, ice, and non-dairy milk.
- Puree away, baby!
- Pour into glasses, grab the giant straws, and enjoy!
Gather all of your ingredients before blending. We like our smoothies to be as cold as possible! Whoever gets a brain freeze first, wins!
You can chill your glasses before making the smoothies for an extra cold drink!
Use any kind of frozen fruit. Tropical blend, only strawberries, pineapple and banana…the possibilities are endless.
We use the giant straws made for smoothies.
**All of the food photos in this post belong to the blogger who created the recipe! Don’t they look ah-may-zing!