All you need is a can opener, a spoon, and a toaster (and even that’s optional). Start by opening a can of chunk light tuna, drained of all water, and place the tuna into a bowl. Break it up into smaller chunks with a fork. Next, add a tablespoon (or a little more, if you’re a fan) of mayonnaise or salad dressing and mix it in with the tuna.

For flavor, we like to add a dash of yellow mustard, a couple shakes of garlic salt, and a couple shakes of paprika. This is where your child can experiment with different flavors until they find their favorite. Try celery salt instead of garlic salt, parsley, black pepper, or whatever else is in your spice rack! Mix this all together evenly.

You can toast bread for the sandwich afterward, and add your favorite kind of cheese – we prefer shredded mozzarella and cheddar. If your kid is adventurous, try some crumbled feta with just a little bit of lemon juice. Have them spread the tuna salad mixture onto the bread, add the cheese, and lunch is served!

This is a great way to introduce a child to cooking independently. If you trust them with the stove, you can always hard-boil an egg and add that to the tuna salad as well.

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…)

The first one is scrambled eggs. To start, you will need an oven, flat pan, a bowl, a spatula, a fork, a slice of butter, two eggs, a half cup of milk, and a pinch of salt and pepper. First crack two eggs into the bowl. Next, add the salt and pepper and milk into the bowl and mix with a fork until the mixture turns into a yellow liquid. Next, heat up the pan on the oven to the middle-high setting. After a couple minutes of heating, put the slice of butter in the pan and spread it around with the spatula. After you do that, pour the egg mixture into the pan. Begin to move the spatula around the pan until the mixture becomes solid. You can add ketchup for flavor. Serves two average kids or one really hungry one.

The next one is a very simple recipe that has been made for many years; The grilled cheese. All you need is an oven, a pan, two pieces, and a piece of cheese. first, heat the pan to medium. Then make a sandwich out of the cheese and the slices of bread and put it on the pan. Keep checking to see whether the bread has turned a different color. When it does, flip it over. Continue to do this until the cheese has melted. Serves one kid and a smile.

Last but not least, the Popsicle is one kids will like especially during the summer, but enjoyable all year. All you will need is a freezer, a small cup, a Popsicle stick, and the juice of any fruit of your choice (ex: orange, apple, cranberry, etc.). First put your chosen fruit juice into the cup and put the Popsicle stick into it so that one end of the stick is out of the cup. Then put it in the freezer until frozen. After it is done freezing, simply pull on the Popsicle stick so that the whole thing comes out and you have a Popsicle. Serves one kid.

Waffle Sandwich

1/4 cup low fat salad dressing
1 tablespoon Dijon mustard
1 tablespoon honey
4 thin slices cheddar, Colby, Swiss or mozzarella cheese
4 slices (about 1/4 pound) deli turkey, ham or roast beef
8 toasted waffles

Combine salad dressing, mustard and honey in a small bowl. Spread dressing on one side of each slice of bread. Divide meat and cheese and place on dressing side of bread to make 4 sandwiches. Place 1 sandwich in the middle of heated waffle iron. Bake for 2 to 3 minutes or until sandwich is golden brown and cheese is melted. Repeat with other sandwiches.

Cut your waffle sandwich into strips for easy dipping in ketchup or sauce. Try different combinations of meat, cheese, sauces and bread. It’s a great way to use left-overs!

Tuna Twist

1 (6-ounce) can water-packed light tuna
1/2 cup diced apple
1 tablespoon lemon juice
1/4 cup light or fat-free salad dressing
1/3 cup diced celery
1/4 cup chopped pecans
4 lettuce leaves
4 taco-size (8 1/2-inch) whole wheat tortillas

Drain water from canned tuna and place in mixing bowl. Combine apple and lemon juice in small bowl. Add salad dressing, celery, pecans and apples to tuna and combine. Place lettuce leaf on each tortilla, spread with 1/4 of the tuna mixture and roll up. Slice into 3 pieces if desired. Wrap and keep in refrigerator until serving time.

Put the can of tuna in the refrigerator the night before making the sandwiches so ingredients are cold. The lemon juice keeps the diced apple from turning brown and adds a nice tart flavor. To save time, dice the celery, chop the nuts and wash the lettuce the night before.

Tropical Fruit Dip

2 cups fat-free sour cream
1 cup fruit-flavored yogurt
4 tablespoons (about 1/2 of 3.5 ounce package) vanilla instant pudding

Combine sour cream, yogurt and dry pudding in medium mixing bowl.
Mix well and chill.

Serve this dip with a variety of fresh or canned fruit. Kids can use a thin pretzel stick to “spear” their favorite fruit before dipping! Pretzels are much safer than toothpicks, which could cause choking in younger children.Fruit dip might encourage children to try a variety of available
fruit – some seasonal, some unusual, some favorites. Fruit is packed
with good-for-you nutrients and fiber, so it’s important to eat two to four servings every day. Try slices of kiwi, grapes cut in half and whole strawberries for variety and color. To keep bananas and apples from turning brown after cutting, try dipping cut pieces in pineapple or orange juice before serving. If your favorite fresh fruit is not in season, buy canned fruit, which is less expensive. Enjoy fruit and dip as a snack or dessert often. By varying flavors of ingredients, you’ll discover new favorites.

Chicken Soup

6 cups of broth
1 cup cooked chicken
1 cup uncooked rice
1 3/4 cup fresh chopped vegetables (such as potatoes, carrots, celery, or cabbage)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
1 Tablespoon dried parsley

1. Use leftover cooked chicken, or cook enough chicken to make 1 cup of chicken pieces.
2. Place the cooked chicken in a large saucepan.
3. Add the broth and uncooked rice. Cover the pan.
4. Bring the broth and rice to a boil.
5. Cover the pan, and turn the heat to low.
6. Stir and simmer for 15 minutes.
7. Add the chopped onions, chopped vegetables, and seasonings.
8. Simmer for 10 to 15 minutes until the vegetables are tender.

Macaroni Chick-Pea Soup

3 1/2 cups chicken broth
1 cup water
1 3/4 cup dry macaroni
1/2 teaspoon celery flakes or onion powder
1/2 teaspoon oregano
1 cup stewed tomatoes
1 cup green beans
1 can chick-peas (garbanzo beans)
1/4 teaspoon garlic powder

1. In a large saucepan, bring broth and water to a boil. Reduce heat to low. Add macaroni, celery flakes, and oregano. Simmer 4 minutes, stirring occasionally.
2. Add stewed tomatoes, green beans, chick-peas (drained), and garlic powder. Simmer 5 minutes, or until macaroni and beans are tender.

Slow Cooker Lentil Soup

6 cups water
1/4 cup chopped fresh parsley or 2 Tablespoons dried parsley (optional)
2 teaspoons beef bouillon or 2 cubes beef bouillon
1 1/2 cups dry lentils
2 medium sliced carrots
1 medium chopped onion
2 sliced celery stalks

1. Mix all ingredients together in slow cooker.
2. Cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.

Vegetable Cheese Soup

2 cups water
3 cups chopped mixed vegetables, fresh or frozen
1/4 cup chopped onion
1 teaspoon salt
1/2 teaspoon curry powder (optional)
1 cup dry milk, nonfat
1 cup water
1 1/2 Tablespoons cornstarch
1/2 cup Swiss cheese – cut into small pieces

1. Bring 2 cups water to a boil. Add vegetables, onions, salt and curry powder. Cook, covered, until almost tender.
2. Mix dry milk, 1 cup water and cornstarch together. Add to partially cooked vegetables.
3. Cook over medium heat, stirring often, until thickened.
4. Add cheese and stir until melted. Add more water if too thick.

Potato Soup

1/2 cup chopped onion
1/2 cup chopped celery
6 diced potatoes
2 Tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup nonfat dry milk
3 cups water
2 Tablespoons flour

1. Peel and chop the onion.
2. Chop the celery.
3. Peel the potatoes, and cut them into small cubes.
4. Melt the margarine in a large saucepan on low heat.
5. Add the onion and celery. Cook for a few minutes.
6. Add the potatoes, salt, pepper and 1 1/2 cups water.
7. Cook for 15 minutes until the potatoes are tender.
8. In a small bowl, stir together the dry milk and flour.
9. Add 1 1/2 cups water slowly, stirring as you add it.
10. Add the milk mix to the potatoes.
11. Cook until the soup is heated and slightly thickened.
12. Adjust the seasonings.

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.

Sloppy Joe Sandwiches

One lb Ground beef, browned/drained
1/4 cup onion, chopped fine
1/8 cup green pepper, chopped fine
Fifteen oz can tomato sauce
One teaspoon vinegar
One teaspoon brown sugar
1/2 teaspoon chili powder
1 teaspoon worcestershire sauce
1/2 teaspoon salt
Six oz tomato paste

Mix all the ingredients and simmer for 10-15 minutes. Add water if it’s too thick. Serve on hamburger buns. Enjoy!

Creamy Italian Sub

1/2 cup of mayonnaise
1/4 cup Italian Dressing (not creamy Italian)
Three cup shredded lettuce
Four long sandwich rolls
One package of lunch meat variety
Eight slices of cheese
One large tomato, thinly sliced
One medium green pepper, thinly sliced

Mix mayonnaise and Italian dressing. Mix in 1/4 cup of the dressing mixture with the lettuce. Brush the insides of the rolls with remaining dressing mixture. Fill the rolls with the lunch meat, cheese, vegetables and lettuce mixture.

Bacon Cheeseburger Pizza

One pound lean ground beef
One medium onion, quartered and sliced
One medium bell pepper, cut in thin strips
Six slices bacon, crisp cooked and crumbled
Fourteen 1/2 oz can of chunky pizza sauce
Cheddar cheese shredded
One large pizza crust

Heat oven to 400 degrees. In large saucepan, brown ground beef with the onion and the bell pepper and drain. Stir in the six slices of crumbled bacon and the pizza sauce. Spread it on the pizza crust and cover with the cheddar cheese. Bake at 400 degrees for 15 to 25 minutes or until cheese is melted.

Vegetable Penne

Two cups of cooked penne, or any kind of pasta
Four (32 oz.) cups of your favorite pasta sauce
One tomato, diced
One zucchini, diced
One yellow squash, diced
One cup of cut broccoli florets

Mix the cooked pasta, the sauce and the raw vegetables in a saucepan until warm.

Enjoy these new lunch ideas!!

Recipes For Kids