Struggling through the "I-won't-eat-that" headache with your kids at dinnertime most or every night can make you want to chug an entire bottle of wine after the kiddies go to bed. You have to pick your battles sometimes and either make them food they want to eat or endure the tantrums and possible hunger strike if they won't eat what you've made for the rest of the family.
The following recipes can help. They combine kid-friendly ingredients, such as mashed potatoes, cheese and flaky biscuits, with parent-approved vegetables and lean protein in cute packages that fit easily into little hands.
Chicken Pot Pie Muffins
- 1 large boneless skinless chicken breast, cooked
- 2 teaspoons olive oil
- 1 large carrot, peeled and cut into cubes
- 1 stalk celery, cut into cubes
- 1 leek (white and light green parts only), diced
- 1 garlic clove, diced
- 1/4 teaspoon dried sage
- 1/2 teaspoon dried tarragon
- 1 teaspoon flour
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup frozen peas
- 1 tube biscuit dough (Immaculate Baking is a healthier choice)
1. Preheat oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
2. Cut each perforated biscuit in half. Place biscuit halves in each muffin tin, stretching dough up the sides of each muffin hole.
3. In a large skillet over medium-high heat, warm olive oil and saut? vegetables (except for peas) for 8 to 10 minutes, or until tender. Cut chicken into small cubes and add to skillet. Season chicken and veggies with herbs, salt and pepper. Sprinkle flour on top and stir well. Cook for 2 to 3 minutes. Add milk and stir. Cook for 5 more minutes. Add peas and cook until sauce has thickened.
4. Fill biscuit-lined muffin tins with chicken mixture. Bake on middle rack for 15 to 18 minutes, or until biscuits are cooked and filling is bubbling.