How much do you dread it when you offer to make dinner for your friends and their kids and then you realize you need to come up with a dish that’s both easy and fast to make and that everyone will enjoy. Trust me, this is the recipe to pull out when that happens. Not only is it a crowd pleaser, but all you need to add is a vegetable or salad and you have a complete meal that only takes minutes to prepare. You can even make the meatballs and sauce ahead of time and boil the pasta when you’re ready to serve it, so all you have to do is toss everything together. I add the tiny mozzarella balls right at the end because when you toss them with the warm pasta and sauce, they melt and become gooey and delicious!

Chicken Meatballs and Mini-Wheel Pasta (Serves 6)

1 Pound Piccolini or Mini-Wheel Pasta
1/3 Cup Seasoned Breadcrumbs
1 Large Egg, beaten
2 Tsp Salt (divided)
1 Pound Ground Chicken
1 Tbsp Olive Oil
2 Garlic Cloves, minced
1 28 Oz Can Tomato Sauce
8 Oz Bocconcini Mozzarella (mini balls)
1 Tbsp Fresh Basil, julienned

1. Bring large pot of salted water to a boil.
2. Cook the pasta 1 minute less then package directions call for (I used mini wheels that were to be cooked for 7 minutes, so I cooked them for 6 minutes). Drain the pasta and set aside.
3. Mix the bread crumbs, ground chicken, egg and 1 teaspoon salt in a bowl.
4. With wet hands use 1 teaspoon of the ground chicken mixture to roll into each tiny meatball.
5. Heat a large pot with 1 tablespoon of olive oil over medium heat.
6. Cook the meatballs for 3 minutes turning occasionally.
7. Add the garlic to the meatballs and cook for 1 minute.
8. Add the tomato sauce, 1 tsp salt and basil and continue to cook the meatballs and sauce for 8 minutes over low heat.
9. Add the pasta and mozzarella to the pot with the sauce and cook until the cheese and pasta are heated through, about 2-3 minutes.
10. Serve.

Coming up with new and exciting recipes for kids to take to school can be tough. Picky eaters, special diets, food allergies….if that’s you, you really need to think outside the box (the lunch box, that is) when you’re making their meals so things don’t get boring for your little ones. For example, I know several kids who, for a variety of reasons, are on gluten free diets these days. That adds a whole creative dynamic to their parents culinary situation. So, I came up with these summer rolls which I think are perfect lunch treat for those who need to avoid gluten.

These rolls are filled with protein and vegetables and then wrapped tightly with a light and airy rice paper that makes them fun for kids to eat. Part of the treat is the nutty Asian-inspired dipping sauce they can dip the rolls in. Kenya likes the sauce so much he always tries to drink it out of the container like a soup. Classy!

Chicken Summer Rolls (makes 10 rolls)

2 Cups Chicken, cooked and shredded
1 Medium Carrot, julienned
1 Persian or 1/3 English Cucumber, julienned
2 Scallions, chopped
1/4 Cup Fresh Mint and or Thai Basil, julienned
2 Tbsp Rice Vinegar
Kosher or Sea Salt, to taste
10 Boston or Bibb Lettuce Leaves
10 8 1/2 inch Rice Paper Wrappers

1. Place the first 7 ingredients in a bowl to thoroughly combine.
2. Place warm water in a large bowl.
3. Place 2 rice paper wrappers at a time in the warm water and let soak for 20 seconds or until soft.
4. Place on a cutting board or clean surface and blot with a towel or paper towel to remove some of the excess water. Place a piece of lettuce on the bottom two-thirds of the rice paper and 2 tablespoons of the chicken mixture on top.
5. Roll one side of the rice paper over the chicken mixture into a cylinder and then fold in the sides and continue rolling into an “egg roll” shape.
6. Wrap the summer rolls in saran wrap or in an air tight container if sending you little one to school or serve.

**Cook’s Note: Rice paper wrappers can be found in Asian markets and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won’t be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.

Dipping Sauce (makes 1/2 Cup)

1/4 Cup Peanut or Almond Butter
1 Tbsp Rice Vinegar
1 Tbsp Warm Water
2 Tbsp Soy Sauce
1 Tsp Toasted Sesame Oil

1. Place all the ingredients in a bowl and whisk until smooth.

Kids love anything on a stick! Or so I’ve found. I would have never believed it before Kenya started eating solids, but it’s true. Popsicles, corn dogs, shish kabobs….put it on a stick and watch what happens! It just makes eating so much more enjoyable for them.

For this chicken-on-a-stick recipe, I added a dipping sauce to increase the fun factor! Even better is that this recipe is totally healthy. When I brought them over recently to a play group Kenya goes to, the kids were yelling, “I want a chicken stick”! The funnier part was watching the parents craving a bite, but thinking it’s wasn’t good for their waistline. Not this version! It’s low in fat and high in protein and fiber, especially if you use a wholesome cereal for the coating. The next time you want a super easy recipe for a party for kids and their parents or even just for a night at home, make this one and you’ll have tons of happy tummies!

Chicken On A Stick (Makes 8 Sticks)

2 Cups Cornflakes, Whole Wheat Flakes or other Flakey Cereal
1 Tsp Salt
1 Lb. Chicken Tenders, remove white stringy tendon
1 Cup Buttermilk
1 Pkg Popsicle Sticks
Vegetable Canola Oil Spray

1. Preheat oven to 375 degrees.
2. Place the cereal and salt in a zip lock bag and crush with a rolling pin OR place in a food processor until the size of breadcrumbs.
3. Pour the buttermilk in one bowl and the cereal in another.
4. Take the popsicle sticks and skewer the chicken tenders on to the sticks leaving a 1 inch handle.
5. Roll the chicken tenders in the buttermilk and then in the cereal, coating the chicken completely.
6. Line a sheet tray with foil and spray it with oil.
7. Place the chicken tender sticks on the sheet tray and lightly spray them with oil and cover stick handles with foil so they do not burn.
8. Bake for 16-18 minutes or until cooked through.
9. Serve with ranch dip.

*After step 5 place chicken tenders on a sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, follow steps 6-9 adding an additional 3-5 min cooking time (do not defrost).

Ranch Dip (1/2 Cup)

1/4 Cup Yogurt
2 Tbsp Vegansaise or Mayonnaise
1 Tbsp Chives
1 Tsp Lemon Juice
1 Tsp Dijon Mustard
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
Salt to taste

1. Place all the ingredients in a bowl and stir to combine.
2. Serve with chicken on a stick.

Kenya and I started reading Maurice Sendak’s classic book “Chicken Soup and Rice” several months ago and it’s quickly become one of his favorites. It’s the story of a little boy who eats chicken soup with rice, month after month in his own little fantasy world. He truly loves chicken soup with rice more then any other food!

Kenya’s not far from that level of love for chicken soup either. I often make a huge batch of my own and freeze it in individual containers so that whenever he’s feeling under the weather, I just defrost some to make him feel warm and nourished. This healthy soup is perfect any time of year, as the book points out, but when it’s a chilly night and you or your little one has a runny nose, it’s even better!

Chicken Soup and Rice (Serves 6-8)

1 4 Lb Whole Chicken
3/4 Cup Long Grain Brown Rice
4 Quarts of Cold Water (enough to cover the chicken)
4 Tsp Kosher Salt
1 Small Onion, peeled and halved
1 Bay Leaf
3 Carrots, peeled and chopped into a small dice
3 Celery Stalks, chopped into a small dice
2 Tbsp Parsley, finely chopped

1. Place all the ingredients except the parsley in a large soup pot and bring to a boil. Skim the scum and fat off surface of the soup as necessary as it’s coming to a boil.
2. Cover, reduce heat to a simmer and cook for 1 hour.
4. Turn off the heat, remove the chicken from the pot and let cool.
5. Discard the skin and bones from the chicken and the halved onion and cut or shred meat into a small dice.
6. Add the chicken and parsley to the soup, reheat and serve.

I made this sweet gingery tofu with a friend who has 4 kids, age 4 to 14, and she was convinced this would be a pretty tough sell to all four of them come dinner time. I think she was actually laughing at me because the thought of her whole family eating tofu together was absurd. I feel so vindicated! She called me the night she prepared it and said the kids were actually fighting over who got the last piece. Seriously, this recipe is THAT good!

The dish is so easy because you probably have most of the ingredients on hand, you only need one dish to mix them all in AND it’s inexpensive to make: less then $3 for 4 servings! Serve it with some edamame and brown rice and you have a protein, carb and vegetable that makes for the perfectly balanced, asian-inspired meal.

Sweet Gingery Tofu (Serves 4)

1 Pound of Firm or Extra Firm Tofu, rinsed
1/4 Cup Mirin
1/4 Cup Rice Vinegar
2 Tbsp Soy Sauce or Braggs
2 Tbsp Honey
2 Tbsp Ginger, minced
2 Tbsp Sesame Oil
1 Tsp Garlic, minced
Sesame Seeds, for garnish

1. Preheat oven to 350 degrees.
2. Wrap the tofu in a clean dish towel and weight down for 10 minutes to remove excess water.
3. Cut tofu into even 1/2 inch slices.
4. Mix the remaining ingredients in a 11 x 7 inch baking dish.
3. Mix tofu into marinade and bake for 40-45 minutes.
4. Serve.
* This sauce could also be used for baking fish or chicken. Adjust cooking time accordingly.

Today I met a weelicious mom with two beautiful 15 month-old twin boys. She is fairly new to the site and asked me to recommend some past weelicious recipes that her kids might enjoy. Baby Frittatas were the first thing that came to mind. We’re observing President’s Day at my house, but since I was inspired today, I thought I’d post this “oldie” but goodie. Enjoy the holiday and eat well!

Baby Frittatas (Makes 12 Baby Frittatas)

3 Large Eggs
2 Tbsp Milk
2 Tbsp Parmesan, grated
1/4 Cup Asparagus, diced
3 Sun Dried Tomatoes, packed in oil and diced

1. Preheat the oven 375 degrees.
2. Spray or grease mini muffin tins with oil or butter.
3. Whisk the eggs and milk together. Add the cheese, tomatoes and
vegetables.
4. Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
5. Bake for 12-14 minutes.
6. Cool and serve.

I made this recipe last week on a cold night (a rarity in LA) and it was the perfect meal for the weather. There’s something about chili that’s so perfect and healing during the winter and it’s also a simple dish that is great for feeding a crowd. It was such a hit in my house that I decided to make it again today, cutting the recipe in half and making it a tad bit less spicy — although Kenya seemed to love the extra heat I added to the last batch.

With all the veggies, plus the turkey and beans for protein, all you need is some rice or pasta for a carb and you have a complete meal (and of course a sprinkling of cheddar cheese on top never hurt). I don’t want to scare anyone off by calling this recipe “low fat,” but honestly, it doesn’t get any healthier and heartier than this one pot meal.

Turkey Veggie Chili (6-8 Servings)

1 Tbsp Olive Oil
1 Small Onion, diced
2 Celery Stalks, diced
1 Red Bell Pepper, diced
1 Garlic Clove, minced
1 Pound Ground Turkey
1 Zucchini, diced
1 15oz. can Tomato Sauce
1 15oz. can Diced Tomatoes
1/2 Cup Water
2 15 oz. Cans White Beans, rinsed and drained (such as Cannellini) or 3 1/2 Cups Cooked Beans
1 1/2 Tsp Salt
1 Tbsp Chili Powder
2 Tsp Cumin

1. Heat the oil in a large pot and saute the onion, celery, and bell pepper for 2 minutes.
2. Add the garlic and turkey and saute for 4 minutes or until turkey is cooked through and broken into tiny pieces.
3. Add the remaining ingredients, bring to a boil.
4. Cover, reduce to a simmer and cook for 20 minutes.
5. Serve.

*Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

* Allow to cool, store in appor

Surprisingly, I found myself eating this puree for MY dinner. People always tell me their toddlers won’t eat purees, but Kenya chowed down on this one when I made it so maybe there’s hope for you all. This recipe is a perfect mix of protein, carbohydrates and vegetables. Most parents that I talk to seem apprehensive about giving their little ones fish because they automatically assume they won’t like it. Not at all! I think fish that has a “fishy” smell turns kids off. Kenya loved fish from day on and still eats it twice a week and I think it has a lot to do with how you prepare the fish.

Sole is a great first fish for babies because it’s very mild, doesn’t contain bones and is generally less expensive then other types of fish. Other choices could be white fish of tilapia. With the addition of sweet peas and carrots and a sprinkling of vegit, this is a sure fire hit for your little one.

Veggies and Sole Puree (6-8 Baby Servings, Freeze 1/2)

1/2 Cup Potatoes, peeled and cubed
1/2 Cup Carrots, peeled and chopped (*I like to use baby carrots, less work and they’re so sweet)
1/3 Cup Peas (I use frozen organic)
2 Sole Fillets (about 1/3 Lb)
1/4 Tsp Vegit

1. Place the potatoes in a steamer pot of boiling water and cook for 2 minutes.
2. Add the carrots and continue to cook another 2 minutes.
3. Add the peas and fish and cook another 2 minutes or until all the ingredients are cooked through and fork tender.
4. Place all the ingredients in a food processor and puree.
5. Add water from the bottom of the steamer pot to thin puree.
6. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Whenever someone asks me what is the quintessential weelicious dish, I have to sort amongst the many dishes that are super easy to prepare, take little time, are inexpensive AND are perfect for most age groups.

Well, this one totally fits the bill. It’s really healthy and low in fat for the adults — packed with protein, veggies — plus it has a naturally sweet zip from the cranberries and orange juice for the kids.
Barley is one of my favorite grains, but you rarely see it used in recipes other then vegetable soup. It’s a nutrient dense food rich in fiber, vitamin B and folic acid as well as having a yummy chewy texture. The barley I used cost 33 cents for the entire recipe which also makes it quite affordable.

Chicken, Broccoli, Dried Cranberry Salad (serves 6)

2 1/2 Cups Water
1 t. Kosher or Sea Salt divided
1 Cup Barley
2 Chicken Breast, skinless boneless
2 Cup Broccoli Florets (you could also use frozen)
1/2 Cup Dried Cranberries
2T. Orange Juice
2T. Olive Oil

1. Bring water to a boil and 1/2 tsp salt.
2. Add barley, return to a boil, reduce to simmer, cover and cook for 35 minutes.
3. Place the chicken breasts of top of the barley, without stirring. Cover and cook another 5 minutes.
4. Add the broccoli and cook another 5 minutes until chicken and barley are cooked through, for a total cooking time of 45 minutes.
5. The barley should be tender but still chewy.
6. Remove the chicken and broccoli and chop into bite size pieces.
7. Combine the chicken, barley, broccoli, dried cranberries, orange juice, oil, and 1/2 tsp of the remaining salt in a bowl.
8. Serve warm or chilled.

When I was a kid, I loved going to Chinese restaurants to get steamed and fried wontons filled with all kinds of yummy combinations. In my on going attempt to keep my son in the “healthy zone” and my husband’s militant “no fried foods” rule in the home, I went with the super-easy and good-for-you steaming method for this recipe. It was so much fun watching Kenya eat them. We loved squeezing the chicken filling out and eating it in a bite or two and then eating the soft wonton skin on its own — as a parent of a little one, as long as he eats it, I don’t really care how he chooses to get it down.
The chicken filling is a flavor menagerie of healthy and tantalizing tastes like ginger, garlic and sesame. If you want to give the dumplings even a little more oomph at the end, you could make a dipping sauce with Braggs or soy sauce, chopped scallions and a touch of toasted sesame oil. This recipe will be a total winner for the entire family.

Chinese Chicken Wontons (Makes 26 Steamed Wontons)

1/2 Lb. Ground Chicken
1/4 Cup Celery, chopped
1/4 Cup Carrots, chopped
1 Tbsp Braggs or Soy Sauce
1 Tsp Fresh Ginger, peeled
I Garlic Clove
1 Tsp Sesame Oil
26 Wonton Skins
* Bowl of water (think of this as your “glue” for sealing the wonton wrappers.

1. Place all of the first ingredients, except the wonton wrappers, in a food processor and puree.
2. Bring a large pot of water to a boil.
3. Remove a wonton wrapper from the package and place on a clean surface. Cover the remaining wrappers with a damp cloth to prevent them from drying out.
4. Place a heaping teaspoon of the mixture close the the edge of one of the 4 corners.
5. Using your finger dipped into the bowl of water, lightly moisten the edges of the wonton wrapper.
6. Fold the edge of the wonton wrapper over the filling making a triangle. Press to seal edges.
7. If you want to be even more creative you can moisten the center of the wonton with a dab of water, take the 2 opposite edges and fold them in.
8. Place 5 wontons at a time in the boiling water for 2 minutes.
9. Remove to a plate using a slotted spoon, cool and serve. Repeat with next batch of 5 wontons and so on.

*After step 7 place dumplings on a sheet tray and freeze for 30 minutes, transfer to a ziploc bag, label and freeze up to 4 months. When ready follow steps 8-9 (you do not need to defrost).