Momma meal vs. Kiddo meal

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I am often asked what makes CK Recipes different from other healthy recipes?

My answer… “we keep our pantry simple.” By that I mean we use a lot of the same spices in all of our recipes, but each yields different tastes. So once you buy a handful of pantry staples, you literally have the ingredients on hand to whip up anything with just a quick trip to the store to buy some fresh meat or produce. Which makes for quick store trips, less brain work and you end up looking like super mom. And as a working mom, I know we all need as many “brain breaks” as we can get.

Real food, really easy, for real mommas.


MOM’S CHILI MAC + KID’S CHILI MAC

ChiliMac_momKidsSome nights you need to please the fam and they want real deal pasta and cheese. But do not let that derail you. Here is recipe you can cook super fast and please EVERYONE. Even those who are not a fan of the spaghetti squash substitute.

I made spaghetti squash for me and elbow macaroni for my son and husband. We both used the Chili Mac meat mix . Because I wanted to use both versions tonight, I kept the meat sauce separate until serving. I mixed half of the chili Mac meat with spaghetti squash and the other half with cooked elbow macaroni. You could totally add more veggies to this mix and create Chili-Veggie-Mac!

Momma’s Version

ChiliMac_moms2

INGREDIENTS:

  • 1.25 lb ground sirloin or ground turkey*
  • 1/2 bag (5 oz) frozen season blend (peppers, onion, celery)
  • 15 oz can tomato sauce
  • 1 tbs chili powder
  • 1/2 tbs cumin powder
  • 1/2- 1 tsp kosher salt to taste * when using turkey meat, instead of salt use 1 tsp+ of Better Than Beef Bollioun.
  • 1/4 tsp garlic powder
  • About 3 cups of cooked spaghetti squash
  • 2% cheddar to sprinkle

DIRECTIONS:

  1. Cook meat and veggies in sauté pan until brown, drain fat juices.
  2. Add spices and tomato sauce to pan. Stir and simmer a few minutes.
  3. Mix Chili Mac meat with your serving of spaghetti squash. I do about 1 1/2 cup of squash mixed with about 1 cup of chili Mac meat. Use the rest with some elbow pasta for other family members.
  4. sprinkle with cheddar!

Kiddo’s Version

ChiliMac_Kids

INGREDIENTS:

  • 1.25 lb ground sirloin or ground turkey*
  • 1/2 bag (5 oz) frozen season blend (peppers, onion, celery)
  • 15 oz can tomato sauce
  • 1 tbs chili powder
  • 1/2 tbs cumin powder
  • 1/2- 1 tsp kosher salt to taste * when using turkey meat, instead of salt use 1 tsp+ of Better Than Beef Bollioun.
  • 1/4 tsp garlic powder
  • 1 cup shredded cheddar cheese
  • 8 oz elbow macaroni

DIRECTIONS:

  1. Cook meat and veggies in sauté pan until brown, drain fat.
  2. Boil noodles.
  3. Add spices and tomato sauce to meat pan. Stir and simmer a few minutes.
  4. Drain noodles and add to chili meat pan.
  5. Add one cup of cheddar cheese and stir.
  6. Enjoy!

For mom’s casserole, I put the enchilada mix in a casserole dish. I also think this would be tasty with some spaghetti squash in the mix to make it more like a casserole rather than a meat casserole. None the less, it was still tasty! I paired it with a side salad. Mom, build yours into an enchilada salad bowl with some spinach, chopped black olives, greek yogurt, maybe even some more beans if you have them!

Fresh

  • 2.5 pounds of shredded Crock Pot Chicken
  • 1/2 cup chopped green onion
  • 1/2 cup Greek Yogurt cream cheese or fat free at room temperature
  • 1/2 cup non-fat plain greek yogurt
  • 1/2 cup salsa
  • cheddar cheese

Pantry

  • 3 tbs CK Taco seasoning (or other taco seasoning)
  • 15 oz canned black beans—drained and rinsed
  • 15 oz canned corn—drained
  • 15 oz can red enchilada sauce
  • tortillas of kid’s choice 🙂

enchilada_bake

Directions

  1. Preheat oven to 375  degrees.
  2. In a small mixing bowl, combine together room temp cream cheese, greek yogurt and salsa. Set aside.
  3. In a large mixing bowl, combine together shredded chicken, taco seasoning, 1/4 cup green onions, back beans and corn.  Mix well.
  4. Add cream cheese-salsa mixture to chicken and mix well.
  5. Assemble the enchiladas. Roll chicken mixture inside tortillas. Place each enchilada in a cooking spray, prepared baking dish.
  6. The remaining meat mixture is momma’s casserole! For mom’s dish I used an 8×8 baking dish.
  7. Top both baking dishes with red enchilada sauce and cheddar cheese. I was liberal with the cheese on the enchiladas. I used about 1/3 cup on momma’s dish.
  8. Topped Mom’s Casserole with the leftover green onions.
  9. Bake together for 25 minutes.
  10. Mom, build yours into an enchilada salad with some spinach, chopped black olives, greek yogurt, maybe even some more beans if you have them!

enchiladacasserole_panenchiladas_pan


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