5 Easy Recipes Your Kids Will Love

6 uncooked lasagna noodles

3 cups cooked chicken, shredded

1 cube chicken bouillon, dissolved in ¼ cup hot water

1 (8-ounce) package cream cheese, softened

2 cups shredded mozzarella cheese, divided

1 (26-ounce) jar spaghetti sauce

Italian seasoning, to taste

Preheat oven to 350˚ F. Cook lasagna noodles according to package directions; drain, rinse in cold water, and set aside. In a large bowl, combine shredded chicken, bouillon water, cream cheese, and 1 cup mozzarella. Spread of spaghetti sauce in the bottom of a 9×13-inch baking dish. Cover with ½ of the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning, to taste. Bake 45 minutes, until cheese is melted and bubbly. Makes 6 to 8 servings.

Nuggets

5 boneless, skinless chicken breasts

8 ounces Swiss cheese, sliced

7.5 ounces ham, sliced

3 eggs

1 teaspoon water

½ cup all-purpose flour

1 (6-ounce) box chicken stuffing mix, finely ground (or use Italian style bread crumbs)

Honey Mustard Dipping Sauce

1 tablespoon yellow mustard

1 tablespoon Dijon mustard

¼ cup honey

½ tablespoon lemon juice

1/8 teaspoon onion powder

1/3 cup mayonnaise

For honey mustard, combine all ingredients until well blended. Keep refrigerated until ready to serve. 

For chicken cordon bleu bites, preheat oven to 350˚ F. Cut chicken breasts into thin, 1½-inch squares (if breasts are thick, slice them in half to thin them out). Cut cheese and ham slices into 1-inch squares. Sandwich cheese and ham between 2 slices of chicken. Poke a toothpick through the center of the stacked items. (The toothpick holds everything together when rolling the items in the flour, egg, and crumb mixtures.)

Beat eggs and 1 teaspoon water in a shallow bowl. Place flour in a separate shallow bowl, and bread crumbs in another bowl. Dip the cordon bleu bite in the flour mixture, then roll in the beaten egg mixture, and roll in the stuffing crumbs. Set on a greased cookie sheet. Slide the toothpick carefully out of the bite after placing it on the cookie sheet. After you have dipped all of the bites, spray them with butter-flavored cooking spray. Bake, uncovered, 20 minutes. Serve with honey mustard dipping sauce. Makes about 24 bites.

1 (16-ounce) package frozen green beans

6 strips bacon, cut into 1-inch pieces

¼ cup butter

¼ cup light brown sugar

Garlic salt, to taste

In a large skillet, fry the bacon over medium heat until done but not quite crisp. Drain off grease and add butter and brown sugar. Cook, stirring occasionally, over medium heat until sugar has dissolved.

Place green beans in a pot and fill with about 1 inch of water. Bring water to a boil and place lid on the pot. Steam beans over medium heat until cooked through, about 5 to 8 minutes. Drain water from beans, season with garlic salt, and stir in sugar and bacon mixture. Serve immediately. If sugar mixture starts to harden, quickly reheat it before pouring over beans. Makes 4 servings.

4 large Russet potatoes

4 ounces cream cheese, softened

¼ cup sour cream

¼ cup yellow onion, finely chopped

1 cup shredded Colby Jack cheese, divided

5 slices bacon, cooked and broken into pieces, divided

¼ teaspoon salt

½ cup milk

1 (1-ounce) package dry ranch dressing mix

4 green onions, finely chopped

Wash potatoes and pierce in several places with a fork. Microwave on high 10 minutes until tender. Set aside to cool slightly.

Preheat oven to 350˚ F. Grease an 11×7-inch baking pan.

Combine cream cheese and sour cream in a large bowl; beat until smooth. Add yellow onion, ½ cup cheese, half of the bacon bits, and salt. Mix well.

When potatoes are cool enough to handle, cut in half. Peel and mash potatoes. Add mashed potatoes to the cream cheese mixture. Beat with a mixer. Stir in milk. Add dry ranch dressing mix and mix in well. Spread potato mixture in prepared pan. Bake uncovered 30 minutes. Remove from oven, sprinkle with remaining cheese, bacon pieces, and green onions. Bake 5 minutes longer, or until cheese melts. Makes 8 servings.

22 individual Reese’s Peanut Butter Cups (regular size), unwrapped and divided

3 cups milk chocolate chips

1 (14-ounce) can sweetened condensed milk

Line a 9×9-inch pan with foil and coat with cooking spray. Place 16 peanut butter cups in an even layer on the bottom of the pan. Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk melt together.

Once everything is melted, spread evenly over peanut butter cups in prepared pan. Crumble remaining Reese’s Peanut Butter Cups and sprinkle over the top, pressing them lightly into the fudge. Cool on countertop until fudge reaches room temperature, then cover with plastic wrap and place in the refrigerator to harden completely. Cut into squares and serve. Makes 32 bite-sized servings.