Rachael ray says “kids rock!” and it seems the feeling is mutual. Young people number among her biggest fans. For them she has created a fabulous collection of age-specific recipes with a high cool factor.

Customer review:
“This book provides a good foundation in cooking and healthy eating in the future. It teaches the basic methods in cooking, and introduces your child to different fresh herbs and healthy veggies, such as cilantro and arugula. In a world where many young adults don’t know how to cook, Rachael does our kids a big service by teaching them how to cook restaurant-quality meals at home”. (more…)

1. Turkey Wraps: Start with a tortilla and add turkey and any other left over veggies and cheese you may have in the refrigerator.

2. Turkey Salad: Shred some of the turkey. Add in your favorite lettuce and other salad fixings such as carrots, cheese, celery, beans and broccoli. This is a good way to use up what you have.

3. Add turkey to ready made or homemade vegetable soup.

4. Moist Turkey Sandwiches: Soak one slice of bread in gravy and put it in the middle between some turkey slices. Add some cheese or whatever else you want. Sandwich it between two slices of bread or a roll.

Here are some recommended recipes from a forum I visit.

Slow Cooked Turkey Sandwiches

6 cups of shredded turkey
3 cups of shredded cheese
1/2 cup of Miracle Whip
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup

Mix everything together and cook in crock pot, such as Rival slow cookers for 4 hours. Stir twice during cooking. Do not have the top off very long. Add some hot water at the end of the mixture is really thick. Serve on your favorite rolls.

Turkey Soup:
2 cans cream chicken soup
2 c. of skim milk
2 cans of diced tomatoes
1 tsp. of dried basil
1 tsp. of chopped garlic
1/2 a package of egg noodles
2 c. of leftover turkey
Cook noodles and add ingredients.

2-step Inside-out Chicken Pot Pie:
About 2 cups turkey cut up
1 can cream of chicken or cream of mushroom soup
1 bag frozen veg. (broccoli, cauliflower & carrots)
Heat until hot and veggies are done.
Serve on biscuits.

Turkey Casserole:
Grease a 13x9x2 pan and put these ingredients in, in the order given:
Turkey
Dressing
Cheddar Cheese cubes (Just a sprinkling)
Gravy
Poke holes so gravy seeps down through.
Top with:
Mashed potatoes that have been beaten with a little more milk (to soften) and 1 tsp baking powder.
Place prepared potatoes on top of mixture in pan
Bake a 375 for 30-45 minutes until hot all the way through

Ranch Turkey Pasta:
2 1/2 cups of uncooked penne or medium tube pasta
6-8 tablespoons of butter or margarine
1 envelope dry ranch mix
1 cup of frozen peas and carrots, thawed
3 cups of cubed cooked turkey
Cook the pasta according to directions. Meanwhile in a large skillet, melt butter. Stir in the ranch mix until smooth; heat through. Add the peas & carrots and cook and stir for 2-3 minutes. Drain pasta and add to skillet. Stir in turkey & heat through.

Who doesn’t love pasta? There are so many delicious varieties to choose from not to mention the many sauces, toppings and extras that can be added in to make a dish that you can call your own! Try these fun easy recipes for kids tonight!

Easy Macaroni And Cheese

Eight ounces of elbow macaroni
One cup of milk
One pound of velvetta
1/2 cup of grated parmesan cheese

Cook macaroni as normal. In a separate post, heat the milk and add small pieces of the velvetta. Stir until the cheese melts. Stir in the parmesean cheese. Add to the pasta and mix well.

Red, White And Green

Eight-Ten ounces of pasta (rotini works well)
One small red onion; finely diced
Two cloves of peeled garlic; minced
One tablespoon of olive oil
One pint of grape tomatoes; halved
Half teaspoon of black pepper
Three cups coarsely chopped spinach leaves
Half cup pf parmesean cheese
One cup of diced mozzerella cheese

Cook pasta as normal. In a large saute pan over moderate heat, cook the onion and garlic in the oil until the onion is tender, about five minutes. Add the tomatoes, pepper and continue to cook until the tomatoes are warmed, about three minutes. Stir in spinach and heat until it starts to wilt, about two minutes. Add to pasta. Sprinkle in the mozzerella and parmesean cheeses.

Fettuccine Alfredo

Ten ounces fettuccini pasta
1/2 cup of butter
Three-Four cloves garlic, crushed
1/4 large onion, diced
Two tablepoons of flour
One cup of heavy cream
One egg yolk

Cook pasta as normal. In a large pot melt the butter and add the garlic and onion. Cook on low for about 5 minutes, stirring often, until softened. Whisk in flour a tablespoon at a time. Pour 1/4 cup of the heavy cream into a small bowl. Add egg yolk and beat together; set aside. Pour the remaining 3/4 cup of heavy cream into the pan and increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mix. Continue whisking until well blended. Add 1 cup of the parmesean cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth and remove from stove. Serve over cooked pasta.

Pasta is a wonderful to serve tasty and cheap meals. While some of these recipes may be to difficult for a young child to do on their own, older kids and teens can handle most of this themselves. For more ideas, take a look at Semi Homemade Cooking With Kids.