Isn’t it true that bacon makes everything better? These Spinach and Bacon Mini Quiches are a great high protein, portable, grain-free lunch idea!
The hard part, is getting kids to eat their leafy greens without turning up their noses. These Spinach and Bacon Mini Quiches are sure to get them just as excited about eating their greens as they are about eating bacon.
If you are following a grain-free diet, you know how difficult coming up with new ideas can be. And, it’s not always easy to add veggies in a variety of ways our kids will actually eat. For this reason, having a consistent influx of recipes that are kid approved can be very helpful.
So, now you might be wondering, where do I begin? All it takes is a change in approach. It can be as simple as changing the way we talk about veggies and leafy greens, or even how we use them in a recipe. For these mini quiches, the spinach magically becomes confetti, adding a fun splash of color to each bite. It doesn’t take much, but every little bit counts.
Check out how easy these mini quiches are to make! This is one recipe kids can also help make!
Did someone say pizza for breakfast? Lunch? Dinner? Pizza is fun to eat all day long! Well, that’s what my kids say anyway.
Yes, it’s true! Kids love pizza, and what better way to get them excited about breakfast than to add the flavors of pizza to a protein packed mini quiche. Your family will devour these Pizza Mini Quiches, and you’ll love how easily they come together.
It’s as simple as choosing your child’s favorite pizza toppings, and adding them to a mixture of egg, milk and cheese. At our house, the toppings of choice are pepperoni and olives, but you can create a familiar combination all your own.
Check out how easy these mini quiches are to make! It’s the perfect recipe to get little hands involved in the kitchen.
Are you looking for ways to make broccoli more appealing? These broccoli nuggets are easy to make and kids love the broccoli cheddar combo!
Broccoli. Just that word alone can conjure up the shake of a child’s head and a firm, ‘no’ when it comes to eating this nutritious food.
What’s a mom to do? Broccoli Nuggets to the rescue! Kids love nuggets of any kind, and the cheddar and broccoli combination is sure to get their stamp of approval. These easy, make ahead nuggets, are great for the lunch box, an after school snack, or quick dinner on the go. Pair them with a small container of homemade ranch or ketchup for dipping.
2 cups shredded cheese, like cheddar, monterey jack, or colby
½ teaspoon salt
2 teaspoons dijon mustard
In a large pot, over medium-high heat, bring water to a boil. Add the pasta and cook until al dente. Drain and set aside.
When the pasta has finished cooking, you can begin to prepare the cheese sauce. Start by warming 1 cup of the milk in a saucepan over medium heat. Whisk together the remaining ½ cup of milk and the 2 tablespoons of flour until there are no lumps. When you begin to see steam rising from the milk, whisk in the milk-and-flour mixture. Continue whisking until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.
Turning the heat to low, you can begin adding the shredded cheese into the milk. Stir in the salt and dijon mustard. Continue to stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.
In a large serving bowl, combine the pasta and ½ of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.
Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated. If the sauce is a little dry after re-heating, mix in a splash of milk to make it creamy again.
For a gluten free version, use gluten free pasta and an all purpose gluten free baking flour.
Who doesn’t love that velveeta cheese dip? Want a recipe that isn’t full of all those processed ingredients?
You’ve been asking us for months to please come up with a processed block cheese substitute. After 46 pounds of cheese and 21 recipes, I’m thrilled to finally share with you a real substitute. The kind of substitute that tastes, performs, and looks like the real thing.
Many of you submitted recipes to us—thanks by the way—and it turned out that nearly one of my last attempts before I scratched the whole project was by chance the one that worked best. I’ve used Google, and I haven’t found this exact recipe anywhere. Therefore, we will call this MOMveeta.
Pictured above is not a MOMveeta lunch; it’s our football MOMveeta tray. While our friends ate nasty block cheese dip and hot dogs, my kids ate their healthier version.
The above picture shows the steps for making MOMveeta in the microwave. Clockwise: Add ingredients in the bowl, begin to melt, stir often with a fork, do a chip test, and serve.
Above are the slow cooker and cooling directions. Slow cooker temperatures vary, but give yourself at least 2 to 3 hours. Add all ingredients in the slow cooker, heat, and serve. After it’s cooled, you can freeze it in 1-cup servings.
Recipe #19 (above) was the winner. In order to make the cut, it had to taste like the real thing, have simple ingredients, cool off and form a “block” of sorts, and when reheated, it had to perform like the original and, of course, the taste test. I wasn’t looking for a queso dip recipe, I was looking for a real substitute.
Check out this video for step-by-step on how it’s made:
Of all the flops, #17 was the most disgusting. This was Monterrey Jack and mild Cheddar. The texture was like gum. Aren’t you glad I did all the testing for you? Check out the recipe and how to make MOMveeta Mac and Cheese. Feel free to share this recipe with your friends, and please let us know how your family enjoys it.
1 10-ounce can diced tomatoes & green chilies, drained* (optional)
Place all the ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every 1 to 2 minutes. The mixture might seem watery during the first few stirs, but it should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips. You can cool this in a loaf pan and refrigerate for a week to use as you would use traditional Velveeta.
Slow cooker directions:
Place all the ingredients in a small slow cooker (that will fit at least 4 cups of liquid). Turn it on high for 2½ hours. Mix the ingredients every hour to prevent the cheese from sticking to the walls and possibly burning. Reduce the heat to the lowest setting, and enjoy!
* The diced tomatoes & green chiles is optional, but it adds a lot more flavor. To make this as a true Velveeta replacement, take out the diced tomatoes & green chilies, and add ½ cup additional milk. Cool and refrigerate or freeze in 1-cup portions. Reheat every 30 seconds until creamy and hot. Use as you would with Velveeta. MOM-Notes: Not all white American cheeses are made equal. Check the ingredients because some don’t really expire. If it says “cheese product,” it’s probably not real. I used Land O’Lakes brand in our test. Yes, I know, it's not the best, but many of you asked for it. After 21 tests and more than $300 in cheese, there is just no way to get around it. Get the best quality you can find and afford. For both recipes, I purchased the cheese from the deli counter in a big chunk; don’t use sliced cheese.