3 Recipes So Simple the Kids Can Make Dinner

Do you dream of reading on the couch with a glass of wine while the kids make dinner? Yes, it's possible. (And, yes, messier. But worth it.) Think of mealtime as an edible art project. You'll need a few ground rules and some adult supervision, plus these simple recipes from Weelicious's Catherine McCord.

leftovers=takeout-odds-ends-kitchen
Photo by Anna Williams

7-Layer Vegetarian Tostadas

Ingredients

  • 2 ripe avocados (or 1 cup prepared guacamole)
  • 2 tablespoons lime juice 4 tostadas (flat, crispy tortillas) or 4 cups tortilla chips
  • 4 cups romaine lettuce, chopped or torn
  • 1 15-ounce can vegetarian refried beans
  • 1 cup mild salsa or fresh pico de gallo
  • 1/2 cup sour cream
  • 1/4 cup sliced kalamata olives
  • 1 cup Mexican cheese, grated (or a mix of mozzarella, Cheddar, and Monterey jack)

Directions

  1. Mash the avocados with the lime juice in a bowl.
  2. Stack all the ingredients (order subject to interpretation) on each plate and serve.

Pasta with Pesto Chicken and Caramelized Cherry Tomatoes

Ingredients

  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 3/4 pound bow-tie pasta
  • 1 rotisserie chicken
  • 1/2 cup pesto

Directions

  1. Preheat toaster oven (or regular oven, with adult supervision) to 400° F.
  2. Toss the tomatoes, olive oil, and salt together on a baking sheet. Bake until the tomatoes start to burst, 25 minutes.
  3. Meanwhile, cook the pasta according to the package directions.
  4. Shred the chicken and toss with the pasta, pesto, and roasted tomatoes. Serve warm.

Shrimp and Rice Noodle Stir-Fry

Ingredients

  • 1 8.15-ounce package udon noodles
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon vegetable oil
  • 1 cup snow peas, sliced in half
  • 1 cup grated carrots
  • 1 15-ounce can baby corn, cut into 1-inch pieces
  • 1 pound large cooked shrimp (peeled and deveined)
  • Chili-garlic sauce, for serving

Directions

  1. Cook the noodles according to the package directions. Rinse.
  2. Stir together the soy sauce, honey, cornstarch, and water in a small bowl; set aside.
  3. Heat a large sauté pan over medium-high heat. Add the oil and snow peas. Cook, stirring as needed, until warmed, 2 minutes. Add the carrots, baby corn, and shrimp. Cook until the shrimp are warmed through, about 1 minute.
  4. Pour in the soy sauce mixture and cook until the sauce starts to thicken, about 20 seconds.
  5. Add in the cooked noodles and stir until the noodles and vegetables are coated and heated through. Serve with the chili-garlic sauce.

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