April! How did that happen? With Easter arriving early this season, and spring break late, the kids seem to be home from school a lot these days. (Not that there’s anything wrong with that.) There are plenty of kid-pleasing recipes on this week’s menu – fajitas, creamy chicken with noodles, sloppy Joes and meatballs – but all are upgraded in their own way to appeal to grown-up palates too.
| MONDAY |
The first green things are just beginning to poke out of the ground, but markets are still lacking in the fresh veggie department… I’m a fan of meaty portobellos year-round, though – they make a great meatless main course, especially when roasted and transformed into fajitas!
Roasted Portabello Mushroom Fajitas
Photo credit: Brooke of Cheeky Kitchen
| TUESDAY |
Doesn’t a nice stroganoff served with curly egg noodles seem perfectly suitable for a Tuesday night dinner? After all, creamy stroganoff shouldn’t be limited to just beef. Add a quick salad of mixed greens and you’re good to go.
Photo credit: Bev Weidner on Recipe Girl
| WEDNESDAY |
Sloppy Joes are always a hit with kids – but this version has been upgraded, making it a little more gourmet for grown-up tastes. The meat mixture freezes well – it’s easy to double the batch and have dinner taken care of on another night!
Sloppy Joes with Sundried Tomatoes
Photo credit: Jaime of Sophistimom
| THURSDAY |
I have yet to meet a kid who isn’t a fan of meatballs. Aimee’s dish brings meatballs and sweet and sour chicken together into one uber-pleasing dish kids love. Add peppers, pea pods, carrots, broccoli – whatever your family likes!
Sweet and Sour Turkey Meatballs with Cranberries and Peppers
Photo Credit: Aimee of Simple Bites
| FRIDAY |
This long Easter weekend features a big family brunch, as usual. Quiche is always a crowd pleaser; especially veggie-based ones – they’re colourful and easy to serve in small slices, as necessary. If I double the recipe (and maybe even toss some crumbled sausage, chopped ham or some such into one) I have have one pie for dinner (with soup and/or salad), and a second to stash in the fridge to bring along on Saturday or Sunday morning.