Delicious (and Easy) Macaroni and Cheese

16 oz. box of any type of pasta you like (We used small shells)
3 cups milk
3 Tbsp. flour (I actually added another half Tbsp. as the sauce wasn't thickening)
A little salt, sugar and pepper to taste (We did a little of each, but ended up adding more salt after the fact)
3 cups shredded Monterey Jack cheese

Boil the box of pasta according to package instructions and drain. In a separate pot whisk together the milk and flour, and add the salt, sugar and pepper if you wish. Stir constantly until just boiling, then lower the heat and continue to stir until it thickens. Mix in the cheese and when melted, pour over pasta. Mix to combine, and voila!
You can also add other mix-ins if you would like, such as peas, bacon crumbles, cubed ham, etc, or even make this dish a casserole by topping it with buttery breadcrumbs and popping it in the oven for 20-25 minutes at 350.

Two of my kids worked together to make this, and the end result disappeared in minutes.
It was delicious!

Favorite Easy, Quick, Healthy Dinners that Kids Will Eat

I texted all of those beautiful girls you see at the top and asked them which of the recipes on Hungry Hintons they used the most.  They are all BUSY moms and some of their children are pretty picky eaters.  So the criteria is that the recipes need to be easy to make, not take much time, healthy, and that the kids (or at least most of them) will eat it.  Here are the results:
Kristen
Kristen has four kids ages 2-9.  She is busy!  She said her go-to dinners are:
Guiltless Alfredo over pasta with Whole Wheat Garlic Yogurt Breadsticks

Tandoori Chicken over Rice  - her kids love this stuff, and who wouldn't.  It is so delicious!

Thai  Coconut Curry over Rice- the recipe and pictures show it with shrimp, but it can be made with any protein.  I think she usually uses chicken.

Vegetable Tuscan Orzo- easy and yummy every time!

Shonna- Shonna has three children ages 1 1/2- 5.  They aren't good monitors for what children will eat because her children will eat anything!  They'll at least try anything, and they like most everything.  Hey, the five-year-old was recently begging me for more beet greens with balsamic!  Once when given a milkshake, he took a sip, gave it back and asked if he could have some more beans instead.
But she said her family's favorite is the Guiltless Alfredo over Angel Hair Pasta.

Michelle- Michelle also has three children ages 10 months - 6 years.  Her favorites are:
Bean and Corn Salad:  She hadn't realized the recipe wasn't on here.  Maybe she'll post it?  But here's the link:  http://grandmasrolls.blogspot.com/search?q=bean+and+corn+salad
Taco Pasta Salad ( I know Shonna makes this a lot, too.)

Thai Chicken Noodles

Kay

It's been awhile since I had kids at home, but I think the following would be a hit with kids:

Chicken Mozzarella Pasta- serve with garlic bread and a salad or vegetable.  Fast and so yummy.

Kay's Conglomerate Burgers- who doesn't like a good burger?  Keep some frozen beef patties in the freezer and make these on a busy night.

Baked Eggs  - most kids like eggs and they are fast.  Serve with toast and fruit or a smoothie or my favorite, Orange Julius.

Pantry Pick of the Month: Prego Fresh Mushroom Pasta Sauce/ Chicken Mozzarella Pasta

There are probably 101 things I could make with this month's pantry pick. I was delighted when I reached in and pulled out one of my favorite products- Prego Fresh Mushroom Pasta Sauce.   I chose to try a Pioneer Woman's recipe for Chicken Mozzarella Pasta, and was I ever glad.  It was just delicious and I will be making this again and again.  It was very easy and very fast, too.  The Pioneer Woman says it takes 16 minutes.  I think it took a bit longer for me because it took so long to get the pot of water to boil.  But, still it was really fast.

My poor husband never gets to eat until I take a picture!  He's pretty patient with me.

Chicken Mozzarella Pasta
1 pound pasta, penne or rigatoni or whatever you have (some of the reviewers said it was delicious with whole wheat pasta)
Olive oil, about 2 Tablespoons in pan, and more for drizzling over the pasta after it's cooked
2 boneless chicken breasts, chopped into small pieces
Salt and Pepper
2- 3 cloves garlic, minced or crushed
1 large onion, diced
1 Jar Prego Fresh Mushroom Pasta Sauce (or any other Marinara sauce)
1/4 teaspoon- 1/2 teaspoon crushed red pepper flakes (to taste)
Handful of chopped fresh parsley
8 ounces of fresh mozzarella, diced (you can buy this at Costco)
Grated Parmesan cheese
About 12 basil leaves, chiffonade

Cook the pasta to al dente in very salty water.  While it's cooking, make the sauce:
Put the olive oil in a large sided skillet or a Le Cruset' pan and heat on medium high heat.  Salt and pepper the chopped chicken breasts  and mix with your hands.  Add to the hot oil.  Cook for two or three minutes, stirring and browning the chicken.  Remove the chicken (put on a plate) and add the onion and garlic to the oil.  Saute on med-high heat until the onions are soft and translucent and golden and smelling SO good.

Reduce the heat and add the jar of sauce, red pepper flakes to taste and a big ladle or two full of the pasta water.  Stir and cook for a minute, then add the chicken chunks and the parsley.  Simmer for about 7 minutes.  The sauce should be bubbly and hot. Turn off the heat.  Add the cheese chunks and gently stir.  Then just let the sauce sit for 2-3 minutes while you drain and prepare the cooked pasta.

Put the drained pasta in a large bowl.  Drizzle some olive oil in and mix it in.  Then sprinkle on a generous amount of Parmesan cheese.  Then pour the sauce over the pasta.  Sprinkle on a little more
of the Parmesan and the basil.  Serve.   So, so yummy.  The fresh Mozzarella softens and melts and it's just so good.  This makes a BIG bowl of pasta.

Stuffed Hot Dogs

A friend brought our family this dish when we welcomed Michelle into the world.  That's a long time ago. It tasted so good to me and still brings tears when I think of the kindness displayed by so many when I really needed help.   She brought it with glazed carrots and brownies. I've made it ever since and I always serve it with glazed carrots on the side and brownies for dessert. I have tried it with hamburger patties rather than hot dogs and that's good, too.  It's pretty easy and kid friendly.  Who doesn't love a good hot dog!

1 package good quality hot dogs
Leftover mashed potatoes or you can make them- mashed potatoes (you can use those prepared ones from Costco for a really quick meal)  OR you can make instant potatoes-  So many options!
Grated cheese

Open the hot dogs by splitting the long way, but leave the two halves together.  Arrange in a 13 x 9 or similar sized sprayed casserole dish.  Top with mounds of mashed potatoes, then sprinkle with cheese. If I'm in a hurry, instead of carefully stuffing each hot dog, I just spread the potatoes over all, then put on the cheese.  Bake at 350 until it's hot and bubbly and the cheese is melted.

Macaroni Shells and Cheese

What kid doesn't like macaroni and cheese?  This is a delicious, creamy, and quick homemade version.

Macaroni Shells and Cheese
1 pound mini shells pasta
2 cups milk
1 Tablespoon butter
2 cups grated cheese (sharp cheddar is yummy- but whatever you have)
8 ounces Velveeta, diced
1 teaspoon black pepper
1 teaspoon salt (or to taste)
1/4-1/2  teaspoon dry mustard
1/2 teaspoon seasoned salt

Cook the pasta in well-salted boiling water.  Don't overcook!  In the meantime, in a large pot, heat the milk and butter until the butter is melted.  Stir in the seasonings, and both cheeses.  Stir until the sauce is smooth.  Drain the pasta and dump it in with the sauce.  Stir until the shells are well coated.  Serve.  We like it with chopped fresh tomatoes and some extra pepper on top.

Recipe Source:  Adapted from Pioneer Woman

I made it for my grandchildren when they were here visiting.  It looks like they like it!!!   Especially if served on our famous Care Bear plates!

Mexican Poached Eggs in Green Chili Sauce

This is an quick, easy, and yummy dinner or breakfast.

Mexican Poached Eggs in Green Chili Salsa
   Serves 2
4 eggs
1 cup or so green chili salsa verde or Avocado Tomatillo Sauce  (Shown)
Grated or crumbled cheese- about 4 or 5 Tablespoons  (pictured is a combination of queso fresco and cheddar)
Flour tortillas
Salt and pepper to taste.

Put the salsa in a large skillet.  Put enough in that you have about 1 inch in the pan.  Heat until very hot.  Carefully break the eggs into the sauce, trying to keep the eggs from touching.  Sprinkle the eggs with the cheese and cover the pan.  Cook on medium or medium low until the whites are cooked, but the yolks are still soft.  Sprinkle with salt and pepper and serve with warmed tortillas.