ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Hi Kelly!

Misc.

My daughter, age 7, has been dubbed the "pasta princess" around here because other than vegetables and fruit, literally eats nothing but plain buttered pasta. I have YET to find something not icky for her to eat.. so she eats that and her veggies and life is good for her :)

For us however, plain pasta just doesnt cut it. A while back I posted a recipe for Mexican Lasagna, which is very cheap & easy to make (leftovers taste even better than the 1st time around I think). Another good option is chili made either strictly vegetarian (I have a wonderful veggie chili recipe if you are interested) or using ground turkey. Ground turkey is great for making tacos also -- which are generally a pretty good kid pleaser. In fact, my daughter will eat cheese tacos when I make these.

Breakfast is a good idea for an inexpensive dinner too -- pancakes, eggs, hash browns, etc. and your stepson could help mix and flip the cakes.

Take care :)
Julie



MsgID: 082173
Shared by: Julie/FL
In reply to: Need some help with menu plenning and ea...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cucumber Soup with a Crunch (blender or food processor)
  • CUCUMBER SOUP WITH A CRUNCH 5 hothouse (seedless) cucumbers, peeled, divided use 1/4 cup minced garlic 2 cups basic chicken broth 8 cups plain nonfat yogurt, divided use 2 cups coarsely chopped fresh mint, divided use...
  • Molasses Peanut Crunch (Brer Rabbit Molasses, 1956)
  • MOLASSES PEANUT CRUNCH 1 cup Brer Rabbit Molasses 1 cup sugar 2 tbsp. shortening 1/8 tsp. baking soda 2 1/2 cups chopped peanuts Combine molasses, sugar and shortening; cook slowly, stirring constantly to 252 degrees...
  • Veal with Green Peas
  • VEAL WITH GREEN PEAS 3 tbsp olive oil a pinch of dried thyme 1 bay leaf 2 garlic cloves, peeled and crushed in a mortar 1/2 cinnamon stick 1 carrot, peeled and sliced 1/2 can tomatoes, chopped 4 lb veal roast (tied)...
  • Pudding Fruit Salad
  • PUDDING FRUIT SALAD 1 (4 oz.) container vanilla pudding 1/2 cup whipped topping 1 cup seedless green grapes, halved 1 cup miniature marshmallows 1 (11 oz.) can pineapple and mandarin orange combination or 8 ounce can ...
ADVERTISEMENT
  • Zesty Chicken and Pasta (using Italian salad dressing)
  • ZESTY CHICKEN AND PASTA 8 ounces pasta, uncooked 1 pound boneless skinless chicken breast halves, cut in 1-inch pieces 1/2 cup light Italian salad dressing, divided use 2 cups broccoli florets 1/2 cup thinly sliced on...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Hi Kelly!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!