easy leftover chicken enchilada casserole

While I'm out of town, here's a recipe for your files!

Whether you roast your own or get a rotisserie chicken, this is an easy supper. (Some stores, Lunds locally sell rotisserie chicken off the bone in the deli department if you're really in a hurry.)

Sorry for the less than appetizing photo. This tastes so yummy we got halfway through the pan before I realized I needed to take a photo!

This is a good one for kids to help with.

Chicken enchilada casserole

4-6 tortillas (white or whole wheat, whatever you prefer)

shredded cooked chicken (1-2 cups-whatever you have)

1 can black beans drained and rinsed

1 can mild enchilada sauce (mild to make it family friendly) or make your own

1/2 med onion chopped

about 1 cup (or more) shredded cheese (any melter will do, part skim mozzeralla, mexican mix...)

Preheat oven to 350 degrees.

Spray bottom of casserole or square pyrex (can adjust layers for size of pan) with nonstick oil or rub some oil with a napkin into the pan. Have kids help tear up tortillas into 2 inch pieces. This can be really rough, not exact.

Heat a pan over medium with 1 Tbspn oil. Cook and stir the chopped onion for about 8 minutes, until soft and glassy. Add the shredded chicken, the drained beans and enchilada sauce (I usually don't use the whole can...) Heat the mix through.

Assembly: arrange 2-3 ripped tortillas to cover the bottom of the dish. Spoon on about half the mix. Sprinkle on about 1/2 the cheese. Arrange ripped tortillas on top, spread the remaining mix on top of the tortillas and spread the rest of the cheese.

Put in the oven and bake about 30 minutes until cheese is melted and bubbling. If cheese gets dark, put top on or cover with foil. All the ingredients are cooked, just need to be heated through.

Add extra spice for the grown ups if needed after everyone serves themselves... This is a great dish that you can assemble in advance and keep in the fridge until ready to heat. Add extra time if it comes out of the fridge. As you make this, you will learn if your family wants more sauce, more cheese etc. Follow recipes the first time through and think about what would make it better... (Maybe try refried beans? add corn into the casserole? make your own sauce?)

M doesn't reliably like this one (but I keep serving it) so I usually serve with sides she really likes like corn and a more filling dessert like pudding.

knives and kids

It's easy to want to protect our kids, or over-protect them. (I would know, my kid is the only one wearing a helmet on her scooter on the block...)

Sometimes that urge to protect can hinder their development. I've seen 3 and 4 year olds using forks with rounded ends meant for much younger children, which can be really frustrating for them.

As Maria Montessori says kids come from, "Help me do it myself."

Here are a few knives we have found most helpful and notes about using knives with kids.

1) always supervise a child with a knife

2) eat family meals together so they can watch you use a knife and learn from you

3) make the task appropriate. Your 3 year old can't cut steak, but she can cut bananas.

4) watch that the child can master a skill before moving on.

5) consider kids' cooking classes. We attended a fun one on knife skills when M was just 4. She learned about curling her fingers under like a "bear claw." When I help her cut, all I do now is say, "Bear claws!" and she tucks her fingers under.

6) have the right tool for the right job (see below)

7) be sure the child is stable-standing or seated

8) be sure the cutting area is stable, use a just-dampened paper towel under a cutting board so it won't slip...

Remember, each child is different in their interests and skills. One child may be more adept at using the knife than another. Watch your child and see if any of the options below might work..

Lettuce knife. Great for kids helping with meal prep. Here is M at 4 cutting green beans. A mom at school told us about this knife. Her son has been chopping veggies since he was three. (He is way better than M at this...)

Ikea knife, nice handle, great starter knife. There is some serration, so be sure to monitor use. Good for cutting bananas, soft fruit...

Fancy kids'-set knife. Right size, good to have with meals. Not too risky.

spreader used for... spreading. Cream cheese, nut-butters, hummus... (On sale at Target after Holidays, mine was 4 for $1...)

What are your tricks with knives, or tools for the kitchen with kids?

when you didn't grow up with family meals

I recently talked with nutritionist, mom and blogger Maryann Jacobsen from raise healthy eaters blog.

I'm impressed with her menu plans, and her thorough posts with practical advice on-raising healthy eaters. Many of my clients were not raised with family meals and feel overwhelmed and intimidated by planning meals and structure. (I was raised with family meals and still often feel intimidated with planning and cooking sometimes.) Maryann did not grow up eating family meals. I asked her a few questions.

What is most challenging about family meals?

I think it's the lack of confidence. For people like me who never learned how to cook, making meals for a family can be very intimidating. When new meals are complete failures it's tempting to throw in the towel and admit I'm just not good at this. But I know it takes time and failures are part of that process. I think the slow cooker is key for any new cook. Not only are the meals easy to prepare buy they usually end up tasting pretty good. It's a great place to start.

What is most fun/surprising about family meals?

How much fun I have with my kids at mealtimes. I complained a lot when my daughter started on finger foods and felt like I was spending my whole day feeding her. But then I realized that this is where we have the most fun. Now that I have two kids the kitchen table is definitely where we laugh and connect the most. It's such a great way to bring the family together. I realize now it's not about making perfect meals, it's about the connection. And since my kids are young (11months and 3 years) I plan to get really good at it by the time they are older and eating more.

I'm also surprised how much easier it gets with time. As I collect recipes that work for our family the whole process runs smoother.

Thanks Maryann! I was thinking about this on the way home with my bone-in pork chops the other day. I finally have it down, but I have overcooked, burned, under-cooked and had to reheat-even microwave food while we were waiting with full plates! Learning to cook is a process, and mistakes are inevitable. Enjoy the process, celebrate and repeat success, start slowly!

Start with what you are eating now. Get the structure down, the fun part of connecting with your family, then branch out and add more when you feel ready!

New to spices and cooking? Neat new product can help.

I thought this was pretty clever. For $1.99 in the spice aisle you can pick up these McCormick Recipe Inspirations. The recipe comes with. If you've never tried a new spice or are new to cooking, this is a neat way to try new spices without spending a ton of money.

If you have kids, put each spice in a little bowl or pile on a paper towel and have the kids smell each one.

This card is for pasta primavera. Shrimp dishes and more. Experiment, have some fun! Maybe have your child or your picky partner chose one that sounds good.

Good luck!

new cooking mag for kids

Keep your eyes open for ChopChop magazine for kids. Website is under construction. I'll keep checking for when they put up recipes. Have you read it?

mac n cheese night

We had swim class last night and then I had a school outing right after dinner, so it was mac n cheese night. This is one of M's favorite meals. Lots of kids eat mac n cheese for dinner. Families tell me the kids eat mac n cheese, mom and dad eat "real food."

Doing mac n cheese, or another quick, kid-friendly meal? Find something the whole family can eat. We had mac n cheese (shells with white cheddar, also comes in whole wheat) with peas. M helped stir the sauce, butter and evaporated milk together. We also had 2 bunches of asparagus with it (cooked about 8 minutes in boiling water) with pink sauce. M also helped whisk and taste the pink sauce.

Asparagus how to. Cut off bottom inch or so. Wash. Boil water in a large deep pan, add asparagus, cook 8 minutes or until desired. I don't like mine too cooked (pale green and mushy) but I also don't like them crunchy which is how most restaurants serve them these days. (I had "blanched" green beans at a fancy restaurant last month and basically had hot, raw green beans. Heck, I could do that at home!) If you've only had canned asparagus, give the fresh a try! On sale at Target right now for $1.99 a pound.

PINK SAUCE

sounds gross but its yummy, a slightly sweet, home-made thousand island-ish

I always make this without a recipe. Some nights I like it a little more tangy (more vinegar...) I take whole cooked asparagus (cut off bottom inch or so) and dip in the sauce (we double dip at home, or give each person their own bowl to double dip...)

Miracle Whip (regular or light) about 1/3 cup

evaporated milk (not sweetened condensed) about 2-3 tablespoons (more for thinner sauce)

white vinegar (I have white balsamic on hand) about 1-2 Tablespoons

ketchup about 1 Tablespoon

let your kids squirt and whisk. Ask him to taste it and see what more might be needed. Start with smaller amounts and have fun!

We all sat down together and ate mac n cheese and asparagus. It was yummy!

Artisan Bread in Five Minutes...

I tried a bread machine for awhile and gave up. I love crusty loaves, but didn't love paying 3-5$ at the grocery store or bakery.

This seems to be one instance where the product lives up to the hype. It IS revolutionizing home baking– at least at our house. A neighbor gave me a business card of a local doc-turned bread cookbook author and I ordered a book. It's called Artisan Bread in Five Minutes a Day. I tried it and fell in love. (Picture is of European peasant loaf with rye and whole wheat flour.)

pluses: quick and easy

•M helps me measure and mix the ingredients (takes about 5 minutes)

•no kneading

•tastes awesome!

•relatively little investment for book and materials

•kid loves it

•home-made bread on a weeknight

negatives:

•the container takes up space in the fridge

•can't do a really high fiber or whole wheat content with this method

•did need an oven thermometer (our over in off by 60 degrees)

•bought a pizza stone

•now that it's colder, I am routinely letting the bread rise twice the recommended time (My FIL left a loaf out overnight and baked it and said it was delicious...)

If you like bread, the book, or a fresh loaf is a great idea for a Holiday gift. Yummy! (We've baked about 3 loaves a week for the last 2 months.) M likes it for breakfast. It's also an easy part oaf a snack. (I put butter on and wrap it up and bring some fruit and water and it's a good snack on the go.) I also recommend visiting their website and watching their video on the technique. It's really helpful.

Next post will be a musing on internal regulation and mindful eating. Long and short is when I first started baking the bread I ate lots of it and enjoyed it. Stay tuned.

kids in the kitchen

Studies show that kids who are involved in food prep are more likely to enjoy and try a variety of foods. I found this stalk of brussels sprouts at the local market. It was fun for M to see how they grow and taste the difference between the bigger ones at the bottom and the smaller ones at the top. As usual, when she helps me make dinner, she nibbles on the veggies, a sort of appetizer/pick-me-up while we still have 30-45 minutes to wait.

I had some Thousand Island Dressing which she had never had, so she poured some into a little bowl and ate about 4 sprouts raw. (See my post about eating raw sprouts and how to prep and cook them.)

She pulled them off the stalk with a satisfying "snap" and then I cut off part of the stalk and outer leaves. I cut them in half and she dipped and nibbled. She again chose not to eat any of the cooked sprouts.

Remember:

• Don't get into battles. I did not ask or force her to try any cooked sprouts. Her attitude about eating is more important than what she eats any given day.
• Involve kids in food prep when you can.
• Include dips as a way to introduce new foods. Small children need fat for brain development and proper nutrition, don't be too stingy with fats. (Infants and toddlers need 30-40% of their calories from fat...)

new yogurt love

I LOVE this product. It's a little pricey, but I usually take two sittings to eat one. (I like to eat half at breakfast with toast and/or an egg and fruit, and the rest with a snack later in the day.) Its FAGE, but pronounced Fa-ye. It's the Greek yogurt which means it has lots of protein which is important for long-lasting, even energy (10 grams per package.) Don't forget every meal and snack needs to offer fat, protein and carb. This would be great for a kid who might not be into eggs or peanut butter for breakfast.

I love the creamy texture and flavor. It feels very rich and it fills me up, unlike most yogurt. I can also add as much of the fruit flavor as I want, so I use a little less than the full amount so it's not too sweet.

It's a little gimmicky, but the fruit ones have a little cup of fruit that you mix in. My 4 year old thought that was neat, and since she is choosing milk over water these days, this is a nice source of calcium too. I buy the 2% so that there is some fat in there as well.

You can get them at Target, Whole Foods, Lunds and more. They are pretty pricey, so I stock up when they go on sale.

Let me know what you think!

apple orchard recipe/easy apple cake

This is my mom's recipe for an apple cake I grew up with. I love the simple yellow cake and the way the apples get a little but soft, but still maintain their shape and flavor.

Kids can help out with the measuring and mixing, apple cutting if old enough, pushing the apples into the cake and of course sprinkling the powdered sugar! (M was a bit heavy-handed with the sugar, but it was still delicious!)

Sorry this is by weight, this is the German way of cooking, and officially the "best" way to bake as flour etc can settle and weight is more accurate. I have a little kitchen scale that I use.

Apple Cake

1 stick butter (room temp and sliced)

3-5 apples depending on size, peeled, cored and cut into thirds or quarters. I like a mix of tart and sweet but any will do really. Use enough to push into the dough, but not overcrowd-see photo

150 grams sugar (2/3 cup)

2 large or 3 small eggs

200 grams sifted flour (roughly 1 3/4 cup flour I think...)

2 1/2 tspns baking powder

2-4 Tbspns milk

Preheat oven to 350. Cream butter and slowly add sugar. Add eggs one at a time and cream. Add sifted flour and baking powder and blend. Fold in cut walnuts if you want. Peel and cut apples into quarters. Score the tops of the apple slices about 2 mm deep- makes them look really pretty and cooks better. Add 2-4 Tbspns milk and mix until dough is thick but can pour into the cake form (thicker than pancake batter, but not a cookie dough.) Grease and flour a spring-form cake pan. Pour batter in, and spread it around. (It will seem like a very thin layer.) Push the apples into the dough in a pattern, about 1/2 way submerged. Put in oven for 40-50 minutes until cake is golden brown and toothpick comes out clean.

Cool on wire wrack and dust with powdered sugar (shake it through a sieve.) YUMMY!

mortar and pestle and home-made Chai

This is a comment from "Harpy" to the pesto posting...

A fun way for kids (or anyone really) to make pesto is to use a mortar and pestle. You get a different taste and texture to using a blender or processor, as when you pound the basil leaves, you "bruise" them and release the aromatics. There's a stronger scent and thus a different taste. You can note the colour of mechanically blended pesto is much lighter green than the pesto pounded by hand, something else it might be interesting for children to note, as well as the texture changes the more you pound. (You can get good big granite mortar and pestle sets for $20-30 these days, they're very useful.) I find adding a little fresh lemon juice to the pesto adds another taste dimension, as do different kinds of olive oils. Adding coarse salt, like celtic or sea salt helps grind everything up.

Another idea for mortar and pestles with kids from Family Feeding Dynamics...

home-made Chai tea (makes 2 cups)

2 inches of cinnamon stick

6-8 cardamom seeds

1 tea bag (use after you serve the kids)

1 cup of milk

1 cup of water (just use half water/half milk, can increase quantity for more servings)

Crush the cinnamon and cardamom with mortar and pestle. Let kids help as appropriate. Heat the water and milk on low. Add crushed spices, note the smell. Let steep a little while. Careful not to let boil or scorch. Pour milk through a sieve for your child, then add tea bag to steep for you. Pour through sieve. Add sugar or preferred sweetener to taste and enjoy! I prefer this to the powdered Chai mixes because you can control the sweetness and its so clean and fresh tasting– not muddied by too many ingredients.

intro to pesto

It's green, it's slimy, it's got a strong taste. It's pesto! I hadn't made it for years, but wanted to make use of our bounty of basil- this as our beloved cherry tomatoes begin to sucomb to a yellowing blight...

I made some pesto, enlisted my almost 4 year old to help me pick the basil, measure the pine nuts etc. While making it, she made faces and said, "I'm not eating that."

Those of you who are regular readers know my response...

"OK, can you put the olive oil in now? Doesn't it smell good?"

Pesto (from America's Test Kitchen)

prep time 15 minutes

2 cups packed basil

1/4 cup grated parmesan

1/4 cup pine nuts (toasted)

1/2 cup olive oil

3 cloves of toasted garlic (leave the skin on, toast in a dry pan for about 5 minutes while brown spots form. Let cool then peal.)

Blenderize or food process until roughly smooth. Refrigerate for 3 days, or freezer up to a month.

I served M some plain rotini along with our salad and rotisserie chicken. M started eating the lettuce leaves last night, as well as the goodies. After about 10 minutes, she took a scoop of pesto pasta and said she loved it. She ate a few more bites, then moved on to her popsicle. I was pleased, but again showed no praise or reaction. Its part of that neutral attitude to food. M seems to ask for praise when trying new foods (getting praise from strangers for eating a carrot primes the pump...) but we don't take the bait. We might say, "I'm glad you like it, want to tell Daddy how we made it?"

I have to say, I really prefer pesto on a fresh crunchy loaf of white bread, but it was a success, and put a dent in our basil. We used to use jarred pesto on Boboli with a mix of goat and mozzarella for a quick dinner.

What quick things are you making from your garden bounty?

Where's my Mommy Food Network Star???/mini potato gratins

I was pretty excited when Melissa d'Arabian won the Food Network Star show. (I have to admit I love Top Chef and Star...) I thought she had some great tips as a mother of four, like always serve a piece of the vegetable you are serving raw on the plate (even brussel sprouts!) I was a little suspicious if she was for real, claiming to have worked 80 hour weeks, has 4 kids under 4, volunteers with the local business community and makes pie dough from scratch!

I even tried her individual potato gratin cups from the finale which were yummy! M enjoyed layering the ingredients as Melissa said she would, though they were a little time-consuming for a weeknight dinner.

Potato Gratin minis (adapted from Melissa d'Arabian) (My changes in red)

prep time 10-15 (with a preschool helper) cooking time 40

Ingredients

* Vegetable spray

* 2 large russet potatoes, roughly peeled and thinly sliced

* 1/2 cup grated Swiss cheese (I had Jarlsburg in the fridge so I used that)

* 2 green onions, finely chopped (I used the softer parts of a small leek)

* Salt and freshly ground black pepper

* 3/4 cup heavy cream (I used a mix of half and half and chicken broth)

Directions

Preheat oven to 375 degrees F.

Spray 8 (12) muffin tins with vegetable spray. Layer potato slices, cheese, and onions (leeks) into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 (3 Tbspns of broth/half and half) tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve. (I scooped my gratins out because they were a little soupier with my lighter liquid mix)

They were really good, and M said they were Yummy.

So, I was eagerly awaiting her new show and was SO bummed that she is doing Dinner for $10, which is 4 servings for under $10. Nothing of the Survival Skills for home cooks with kids anywhere. I think they took her biggest asset, her unique experiences as a home cook with kids who is bright and creative, and turned her into any cookie-cutter TV chef doing bistro salads and granitas. Boring! I will watch a few more, but am bummed that they sold her out, or maybe they don't see the working or SAHM mom capable of anything more than Sandra Lee's Semi-home-made concoctions. (BTW, Sandra Lee has a new series about cooking on a budget that is pretty good too.)

Just a little rant about an opportunity lost. I don't think she'll last very long...

Any of you catch the series? Thoughts?

how to bake a potato and potato peelers...

Time-saver: have two or more peelers. I found that I was constantly needing my peeler and pulling it out of the dishwasher to clean and use. I bought another Oxo peeler at Target (which I love!) and have a clean one on hand all the time. 

Then again, if you don't want to peel a potato, here's how to make great baked potatoes. I used to wrap them in foil, but then they steam, and these smell so sweet and yummy! Anyone with a fail-safe grill method please write in. I've had mixed luck, and we have a tiny grill.

Baked potatoes

•Preheat oven to 400 degrees

•Wash desired number of potatoes with a brush or cloth (get the ones that are big and look like bakers, not the thin white or red skinned...)

•Poke potatoes 5 or 6 times with a fork

•Rub with olive oil and a pinch of salt (sea salt if you have it-I didn't and they were great!)

•Bake for 50-60 minutes on a baking sheet (line with foil to save clean-up) 

•Done when you can poke a fork almost to the center with little resistance

YUMMY!

We served it with plain yogurt mixed with some snipped garden herbs and lemon juice. Have your child mix the yogurt or sour cream with ketchup to make a pink sauce that kids like (especially if you have a girl in a pink phase like I do.) I admit, I like the pink sauce too...

Enjoy!

Mother's Day gift- the family meal

*Is getting meals on the table a hassle?

*Do you not know where to start?

*Are you getting home from work too late to do anything but pick up take-out?

*Do you have older kids that you want to lure back to the family table?

*Don't know what to get Mom for Mother's Day?

*Baby shower for #2 or #3 for the mom who has everything?

Give Mom and your family the gift of a personal chef!

I have not personally tried any of the services, but think they are a great idea! (This would have been the PERFECT gift after my daughter was born. I was eating granola bars and milk while getting over complications from a C-section with a husband in the middle of grad-school exams far away from family and friends!) 

Getting started

Get older kids in on the action with meal-planning and expect them to show up for dinner. Maybe a week of yummy, prepared food can take the pressure off everyone. Show up to the table, eat together in a pleasant setting and just learn to love the family table again. Then think about how you can make family meals happen more often. Inspired by a recipe? Can you afford more of the personal chef experience (may save money over eating out at chain restaurants like Chilis or TGIFriday...) Would you view this as a luxury? A necessity? Look at your food and eating-out budget and do some math. What value is the family meal at home? How much are you spending on boring, fried foods at chain restaurants? Here are some thoughts from local personal chefs and caterers:

One on One Chef (link)

As a personal chef, I consult with the client about what they need and what food they like. Once I know the type of food they like I create menu plans for them. I buy the groceries, prepare the food either at home or at their home and store in plastic containers. They freeze most of the containers and eat the food that is best refrigerated, warmed up and eaten in about 3-4 days.

The advantage is they don't have to plan menus, shop, cook, package/label the food and clean up. Most recipes are for 4-8 servings and take me about 30 minutes to prepare. The preparation and food costs for a recipe are about the same as an entree served in a chain restaurant.... clients do gain much more time to do other things.

 Tastebud (link)

A personal chef and catering company.They offer true personal chef services, as well as a weekly menu on my website that allows busy folks to order a la carte. Orders are placed online, then they cook the tasty meals on Monday and deliver to home or work! They even offer Kid's Meals for $5. They do offer gift certificates, so it's perfect to give Mom a break in the kitchen or pamper new parents. :-)

Solo by Bonicelli (link)

Solo by Bonicelli is a fresh meal delivery service providing an in-home, healthful, quality dining experience for breakfast, lunch and dinner. I prepare Solo meals with the finest fresh ingredients available, using exciting recipes I created. The meals are meant to be savored and enjoyed as if prepared by your own personal chef.  Perfect gift for Mother's Day!  Check out our Mother's Day Special! 

Details Personal Chef Services (link)

Personal Chef Services are the culinary equivalent of housekeeping services and for many people, especially busy moms, having someone plan for, shop, prepare and clean up after meals is a real lifesaver. I primarily serve families - and all of them have so much to do, they can't find time to go to the grocery store or even go out to eat. If they want a delicious, healthy made-from-scratch meal at home, they need a personal chef to do it.

... Simple finishing instructions accompany every dish, so there is never a panic-y moment when Mom wonders, "What's for dinner tonight?"

 Prices include groceries, and the total cost is close to what you would spend in a casual-dining restaurant including beverages and tip. For a family of six, personal chef services are as low as $12 per person per meal.

Please note I know there are men and fathers who do the family cooking, statistically women still are more involved in meal prep and cooking, so for ease I will refer to the cook as Mom or "she."

kid fun in the kitchen

I have a photo of my brother around age 2 spinning the lettuce dryer. Of course it was orange- as was the kitchen in the early seventies- but its still a great activity for kids.

Here is M drying lettuce in her spinner. The ones with the cord seem to work the best. We got ours at Target for under $10. We had a fancy one with a plunger-type mechanism that never seemed to get the lettuce dry enough.

Especially at the farmer's markets, the lettuce might have more dirt and yes, even bugs in it (there is a price to pay with organic sometimes) so washing is important to me. Though its extra work, and generally one of my least favorite tasks, I think the taste is so much better than the pre-washed bags of lettuce that its worth it. Spend the extra time and money on the things you prize. Love fancy cheese? Organic milk? Strawberries? Nice fish? Hot-dish? A roast on the weekend? 

Farmer's market lettuce

In the height of the summer, the lettuce is so fresh and often cheaper than in the stores. Check out mid-week markets that don't have the crowds and hassle (or "pleasant hubbub" depending on your point of view and goals for the day) of the weekend markets. There are many sites with free parking where you can get in, grab your produce and get home. Ask the farmer about how they farm. Many do not have "organic" designation, but still are passionate about farming in a very safe, often chemical-free and sustainable way.

I soak the lettuce several times in cold water and have M spin it dry and poor out the water until there is no grit. Then I keep it in the spinner in my fridge if I have room, or put in a veggie bag and use it over a few days, so at least I wash once only. M is still  bit wary of lettuce, but sometimes she will eat it (especially the paler leaves.) She enjoys all the goodies that go on the salad, like tomatoes, cucumbers, Craisins so we give her a larger share of those, and a few lettuce leaves which she may or may not eat.

We just planted our first-ever lettuce in a window-box in the back yard. I'll keep you posted!

Happy Spinning! 

more counter space

As in most homes, counter-space is a premium. I grew up with bananas in a bowl or on the counter. My husband joined the marriage with a little wooden stand that sat on our counter and kept the bananas fresher by hanging them.  

Save room AND have fresh bananas! Pop by any hardware store, or even Target and buy one of those mug hooks (any screw-in hook that is big enough.) Find an out-of-the-way spot to install the hook, hang the bananas and you're ready to go. 

Kids and bananas

Bananas are a great early food for older infants and toddlers. You can mash them to the appropriate consistency. Older kids get a kick out of the peeling, and my 3 year-old likes to cut slices and pass them out at breakfast. (Check out Ikea for their sturdy, kids' table-ware that's perfect for learning skills.) 

kids cooking-gear at Target

Friends gave us this great little rolling pin for $1 from Target. I saw them again available today. (Dollar section, Midway Target, not sure if others will have them...)

M loves making cookies with play-dough and floam. (Also can get cookie-cutters for cheap at the Target dollar aisle.) 

M surprised me when we made pizza dough and she was really very good at rolling it out. Keeps little hands busy, and fosters a new cooking skill. Its pretty good quality considering its been used often and still works. I would hand-wash this one.

Have fun!

bath-tub crayons-not just for the tub

Sometimes you just can't include the kids in cooking and you might need them out from under-foot for safety reasons. M enjoyed using her bathtub crayons to draw in the sink. She stood on her step-stool and enjoyed making designs and then washing them away again. Consider a smock or bib for this one. You could also draw on some kitchen plates and wash the designs away if you'd prefer to have the kids with you in the kitchen, or worry that your child might not be able to resist the bathroom walls next to the sink! Maybe have them try out some designs and take pictures. Then take the kids over the weekend to one of those pottery places that lets you paint and fire real plates for a keepsake or gift for Dad or Gramma.

budget friendly family cooking ideas

I really like this post with great specifics and examples of cooking for a family on a budget. Check it out. Inspiring!