5 Kid Friendly Recipes for the Busy Mom

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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!

8 Kid Friendly Recipes for the Busy Mom (1)


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)

For Sauce

  • 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


1. Wash and slice the large zucchini into thin as we will saute our zucchini first. Next chop medium onion.
2. Heat vegetable oil over medium to high heat on the stove. Transfer chopped onion into the oil. Lower heat to medium. Saute until halfway translucent (somewhat clear). Add in sliced zucchini. Add salt and pepper. Lower heat and saute together until onions are translucent in color.
3. Transfer onion and zucchini mixture into a pie pan.

Preheat Oven to 350 degrees.

1. Mix 8 eggs with 1 cup of heavy cream and 2 cups of cheddar cheese. Pour egg mixture into the pie pan over the sauteed onion and zucchini.
2. Bake at 350 degrees for 45 minutes.
3. Zucchini quiche/pie should not be runny. Stick a fork in the middle of pie to make sure cooked all the way through. If fork comes out runny then cook for a few more minutes.
4. The Zucchini Pie is crustless. The recipe can also be made in a pie shell to make a Zucchini Quiche with a crust.

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!

quick easy kid friendly meals pantry staples

  • 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


Place the Instant Pot on the sauté function. Add the olive oil and garlic to the pot. Cook for 2-3 minutes until fragrant.

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.

Kid-Approved Easy Smoothie


  • 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


  1. Wash spinach or kale and drain.
  2. Load all ingredients into blender. Start with spinach or kale, then frozen fruit, flax, ice, and non-dairy milk.
  3. Puree away, baby!
  4. 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!

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13 thoughts

  1. I love this round up of recipes, I am always looking for simple options on busy nights. Thanks for sharing!

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