From: America's Test Kitchen - The Complete Cookbook for Young Chefs
This is the go-to lunch for our daughter these days. Let's call it a "leveled-up" grilled cheese for today's sophisticated young palates....
Carrot Cashew Miso Spread
By: Terry Walters Clean Start
This spread is easy to make, and has been a staple in our house for the last few weeks. We've eaten it on toasted baguettes, in wraps, and as a dip with celery.
Gochujang Mushroom Bowls
By: Beth - Budget Bytes
The spicy, meaty depth of gochujang sauce is highlighted in this recipe, along with whatever mushroom you choose to include. This recipe calls for sliced portobellos, but we love to use a mix of sliced baby bellas, shiitakes, and oyster mushrooms for a variety of textures.
Chocolate Peanut Butter Bars (No Bake)
By: Yumna Jawad
The prep for this delicious dessert is so easy, and is a recipe that you can definitely get the kids involved with. The bars are so tasty, and it's hard to wait for them to chill in the refrigerator!
15 Minute Prep, 2 - 3 Hours In Fridge
Buffalo Caulifower and Chickpea Casserole
By: Caitlin Shoemaker
We're not a huge casserole family, but this one has been in heavy rotation over the winter. Even though there's buffalo sauce involved, it's not too spicy and everyone in the family will eat it. Leftovers are great for wraps or a salad topping at lunch.
4 - 6 Servings
By: Chef AJ
The Secrets to Ultimate Weight Loss
This is a proven winner for our kids' breakfast. They love oatmeal, and the fruit and syrup give them the sweetness they're looking for in the morning. It's good to take a week off of your "normal" breakfast for this treat!
By: Jamie Oliver
Taking a little extra time to cook the peppers and onions really brings out the flavor of this simple dish. We made this on a whim on a lazy Sunday football watching kinda night, and the kids absolutely loved it.
Dijon Chicken and Quinoa Skillet With Baby Kale and Cranberries
By: Julie O'Hara
Clean Eating Magazine, September 2015
A one-skillet meal that is packed with flavor. Kid-approved!
One-Pot Turmeric Coconut Rice With Greens
By: Ali Slagle
This is a quick, easy, and nutritious meal that's great by itself or as a base with the protein of your choice. We almost always have the main ingredients, so this is a go-to pantry meal. We've added peas instead of the greens, and have also mixed in a few cans of black beans to add some protein.