In the Kitchen: Some Great Meal Ideas for Those Picky Eaters
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Recipes in this Video
5 recipes
Ingredients
- ●1 medium head cauliflower, cut into florets
- ●2 cups elbow macaroni
- ●2 cups shredded sharp cheddar cheese
- ●1 cup milk
- ●1/2 cup sour cream
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup breadcrumbs
- ●2 tbsp butter
- ●1 tbsp all-purpose flour
- ●1 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly.
- 4Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- 5Add the garlic powder, onion powder, salt, and black pepper to the sauce. Stir in the cheddar cheese and sour cream until melted and smooth.
- 6In a large mixing bowl, combine the cooked macaroni, cauliflower florets, and cheese sauce. Mix well to coat everything evenly.
- 7Transfer the mixture to a greased baking dish and sprinkle the grated Parmesan cheese and breadcrumbs on top.
- 8Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- 9Remove from the oven and let it cool for a few minutes before serving.
Equipment
large potlarge saucepanwhiskmixing bowlbaking dish
Naan pizza combines the traditional Indian flatbread with classic Italian pizza toppings, creating a fusion dish that is both comforting and versatile. This modern take is popular in American homes, especially for quick weeknight dinners or casual gatherings. The simplicity of using naan as a base allows for endless customization, making it a favorite among families and foodies alike.
Ingredients
- ●naan
- ●pizza sauce
- ●mozzarella cheese
- ●pepperoni
- ●bell peppers
- ●onions
- ●mushrooms
- ●black olives
- ●fresh basil
- ●olive oil
- ●garlic powder
- ●red pepper flakes
- ●salt
- ●black pepper
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Place naan on a baking sheet or pizza stone.
- 3Spread pizza sauce evenly over the naan.
- 4Sprinkle mozzarella cheese generously on top of the sauce.
- 5Add pepperoni and assorted vegetables as desired.
- 6Drizzle olive oil lightly over the toppings.
- 7Season with garlic powder, red pepper flakes, salt, and black pepper.
- 8Bake in the preheated oven for 10-12 minutes until cheese is bubbly and golden.
- 9Remove from oven and let cool for a minute.
- 10Garnish with fresh basil before slicing.
- 11Slice into wedges and serve immediately.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: provolone cheese
Part-skim mozzarella reduces fat while maintaining meltiness.
pepperoni
Healthier: turkey pepperoni
Cheaper: salami
Turkey pepperoni is lower in fat and calories.
pizza sauce
Healthier: homemade tomato sauce
Cheaper: canned tomato sauce
Homemade sauce can be fresher and lower in preservatives.
fresh basil
Healthier: spinach
Cheaper: dried basil
Dried basil is more shelf-stable and less expensive.
Techniques
bakinggarnishing
Equipment
baking sheetovenpizza stone
🌶️🌶️🌶️Lowmilkwheat
Also Known As
Naan Flatbread PizzaIndian Pizza
A fun and creative twist on traditional peanut butter and jelly sandwiches, often enjoyed by children and as a quick snack.
Ingredients
- ●4 large flour tortillas
- ●1/2 cup creamy peanut butter
- ●1/2 cup grape jelly
- ●1 banana, sliced
- ●1/4 cup crushed nuts (optional)
- ●1/4 cup mini chocolate chips (optional)
Instructions
- 1Spread 2 tablespoons of peanut butter evenly over each tortilla.
- 2Spread 2 tablespoons of grape jelly over the peanut butter on each tortilla.
- 3Place a few banana slices in a line down the center of each tortilla.
- 4If using, sprinkle crushed nuts and mini chocolate chips over the banana slices.
- 5Starting from one end, carefully roll the tortilla tightly into a log shape.
- 6Once rolled, slice the tortilla into 1-inch pinwheels.
- 7Arrange the pinwheels on a serving platter.
- 8Serve immediately or refrigerate for up to 1 hour before serving.
Equipment
knifecutting boardspatulaserving platter
Ingredients
- ●8 oz pasta of choice
- ●2 cups fresh spinach
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup pine nuts
- ●2 cloves garlic
- ●1/2 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a food processor, combine the fresh spinach, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
- 3Pulse the mixture until finely chopped.
- 4With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
- 5Add the lemon juice and pulse a few more times to combine.
- 6In a large bowl, combine the cooked pasta and spinach pesto, tossing until the pasta is well coated.
- 7Serve immediately, garnished with extra Parmesan cheese if desired.
Equipment
potfood processorcolanderlarge bowl
Ingredients
- ●2 cups all-purpose flour
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 cup unsalted butter, softened
- ●1 cup brown sugar, packed
- ●1/2 cup granulated sugar
- ●1 large egg
- ●1 tsp vanilla extract
- ●1 1/2 cups peeled and diced apples
- ●1/2 cup chopped walnuts (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- 3In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 4Beat in the egg and vanilla extract until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the diced apples and walnuts (if using).
- 7Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlswhiskbaking sheetparchment paperspatulawire rack
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