Looking for ideas for a quick and easy summer meal plan?

Baked Honey Mustard Salmon with w/ a side of Roasted Veg, Mashed Potatoes! 

Allergens:

• Fish: Salmon filets
• Mustard: Dijon mustard
• Soy: Soy sauce
• Dairy: Butter, milk (used in mashed potatoes)

Make it Vegetarian: 

• Swap salmon with firm tofu cut into filet-shaped pieces

Ingredients:

4 salmon filets

1/4 cup honey

2 tablespoons Dijon mustard

2 tablespoons soy sauce

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

For Roasted Vegetables:

Assorted vegetables of your choice (e.g., broccoli, carrots, bell peppers)

2 tablespoons olive oil

Salt and pepper, to taste

For Mashed Potatoes:

2 large potatoes, peeled and cubed

2 tablespoons butter

1/4 cup milk

Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the honey, Dijon mustard, soy sauce, minced garlic, olive oil, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet. Brush the honey mustard mixture evenly over each fillet.
4. Prepare the roasted vegetables by tossing them with olive oil, salt, and pepper. Spread them out on another baking sheet.
5. Place both the salmon and vegetables in the preheated oven. Bake for about 12-15 minutes or until the salmon is cooked through and the vegetables are tender.
6. While the salmon and vegetables are baking, prepare the mashed sweet potatoes. Boil the sweet potato cubes in a pot of salted water until tender. Drain the potatoes and return them to the pot.
7. Add butter, milk, salt, and pepper to the pot with the sweet potatoes. Mash until smooth and well combined.
8. Serve the baked honey mustard salmon alongside the roasted vegetables and mashed sweet potatoes.

This delicious and nutritious meal is packed with flavors that kids will enjoy, providing a balance of protein, veggies, and healthy carbs.

Roasted Chicken w/ Watermelon, Strawberry, and Burrata Salad! 

Allergens:

• Dairy: Burrata cheese

Make it Vegetarian

• Serve salad instead with vegetable skewers 

For Chicken Drumsticks:

Approximately 1 pound of chicken drumsticks (about 4 drumsticks)

4 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

For Watermelon, Strawberry, and Burrata Salad:

4 cups watermelon, cubed

2 cups strawberries, sliced

1 ball of burrata cheese, torn into small pieces

Fresh mint leaves, chopped (optional)

Balsamic glaze, for drizzling (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper.
3. Place the chicken drumsticks on the prepared baking sheet. Brush the olive oil mixture over each drumstick, coating them evenly.
4. Roast the chicken in the preheated oven for about 30-35 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
5. While the chicken is roasting, prepare the watermelon, strawberry, and burrata salad. In a large bowl, combine the cubed watermelon, sliced strawberries, torn burrata cheese, and chopped mint leaves (if desired). Toss gently to mix.
6. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
7. Serve the roasted chicken drumsticks alongside the refreshing watermelon, strawberry, and burrata salad. Drizzle with balsamic glaze for an extra burst of flavor (optional).

This delightful combination of roasted chicken and the vibrant salad featuring watermelon, strawberries, and creamy burrata cheese will be a hit with kids. It offers a blend of savory and sweet flavors, making it a perfect summertime meal.

Cheesy Stuffed Burger Bombs w/ Sweet Potato Fries and Veggie Dippers

Allergens:

• Dairy: Shredded cheddar cheese, ranch dip
• Wheat: Breadcrumbs in the burger bombs, hamburger buns

Make it Vegetarian

• Possible to swap ground beef with ground vegan meat (though we haven’t tested this) 

Ingredients:

1 lb ground beef

1/2 cup shredded cheddar cheese

1/4 cup breadcrumbs

1/4 cup finely diced onions

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

4 hamburger buns

For Sweet Potato Fries:

2 large sweet potatoes, cut into fries

2 tablespoons olive oil

1 teaspoon paprika

Salt, to taste

For Veggie Dippers:

Assorted vegetable sticks (e.g., carrot, cucumber, bell pepper)

Ranch or hummus dip, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the ground beef, shredded cheddar cheese, breadcrumbs, diced onions, Worcestershire sauce, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Divide the beef mixture into four equal portions. Take one portion and shape it into a patty. Place a small amount of additional shredded cheddar cheese in the center of the patty. Mold the beef around the cheese, forming a stuffed burger bomb. Repeat with the remaining portions.
4. Place the stuffed burger bombs on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-18 minutes, or until the burgers are cooked through and the cheese is melted.
5. While the burgers are baking, prepare the sweet potato fries. Toss the sweet potato fries with olive oil, paprika, and salt. Spread them out on a separate baking sheet and bake for about 20-25 minutes or until crispy, flipping halfway through.
6. Slice the hamburger buns and toast them if desired.
7. Once the burgers are done, assemble the burgers by placing a burger bomb on each bun. Add any desired toppings such as lettuce, tomato, or condiments.
8. Serve the stuffed burger bombs with the crispy sweet potato fries and assorted veggie dippers with ranch or hummus dip.
9.  

This kid-friendly meal prepped burger dish offers a unique twist with the cheesy stuffed burger bombs. Paired with crispy sweet potato fries and veggie dippers, it provides a well-rounded and delicious meal that can be prepared in advance and enjoyed throughout the week.

Kid-Friendly Chicken Tinga Tacos with Corn Salad.

Allergens

• Dairy: Cheese, sour cream
• Corn: Corn kernels in the corn salad
• Soy: Firm tofu (if using as a chicken substitute)
• Gluten: Wheat-based flour tortillas (if using)
• Dairy: Parmesan cheese, Feta cheese

Make it Vegetarian

• Swap chicken with 1 pack of firm tofu 

Ingredients:

For Tinga:

4 boneless, skinless chicken breasts

2 onions, sliced

4 cloves garlic, minced

2 cans (14 oz each) diced tomatoes

4 chipotle peppers in adobo sauce, minced

2 teaspoons dried oregano

2 teaspoons cumin

Salt and pepper, to taste

16 small tortillas (corn or flour)

For Corn Salad:

4 cups cooked corn kernels (fresh or canned)

1 cup cherry tomatoes, halved

1/2 cup finely chopped red onion

1/2 cup chopped fresh cilantro

2 tablespoons lime juice

Salt and pepper, to taste

Optional toppings:

Shredded lettuce

Shredded cheese

Sour cream

Sliced avocado

Instructions:

1. In a large saucepan, add the chicken breasts, sliced onion, minced garlic, diced tomatoes (with juice), chipotle peppers, dried oregano, cumin, salt, and pepper.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the chicken is cooked through and tender.
3. Remove the chicken from the saucepan and shred it using two forks.
4. Return the shredded chicken to the saucepan and simmer for an additional 5 minutes to allow the flavors to meld together.
5. While the chicken tinga is simmering, prepare the corn salad by combining the cooked corn kernels, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl. Toss gently to mix.
6. Warm the tortillas in a dry skillet or microwave.
7. Assemble the tacos by placing a scoop of the chicken tinga on each tortilla. Top with corn salad and any desired toppings such as shredded lettuce, shredded cheese, sour cream, and sliced avocado.
8. Serve the kid-friendly chicken tinga tacos with a side of the delicious corn salad.

These chicken tinga tacos with refreshing corn salad make for a flavorful and kid-friendly meal. The smoky and slightly spicy chicken tinga pairs perfectly with the fresh and tangy corn salad, creating a well-balanced and satisfying taco experience for the whole family.

Friday: Mediterranean Salad Bowl w/ Meatballs! 

Allergens:

• Wheat: Breadcrumbs
• Dairy: Parmesan cheese, Feta cheese

Make it Vegetarian

• Swap meatballs for chickpeas

Ingredients:

For Meatballs:

1 lb ground beef or turkey

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

1 egg, beaten

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt and pepper, to taste

For Mediterranean Salad Bowl:

Mixed salad greens

Cucumber, sliced

Cherry tomatoes, halved

Kalamata olives, pitted

Feta cheese, crumbled

Red onion, thinly sliced

Lemon wedges, for serving

For Lemon-Herb Dressing:

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine ground beef or turkey, breadcrumbs, grated Parmesan cheese, chopped parsley, beaten egg, minced garlic, dried oregano, ground cumin, salt, and pepper. Mix until all ingredients are well incorporated.
3. Shape the meat mixture into small meatballs, about 1 inch in diameter.
4. Place the meatballs on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes or until cooked through.
5. Meanwhile, prepare the Mediterranean salad bowl by arranging a bed of mixed salad greens in a large bowl or individual serving bowls.
6. Top the salad greens with cucumber slices, halved cherry tomatoes, Kalamata olives, crumbled feta cheese, and thinly sliced red onion.
7. In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped dill, chopped parsley, salt, and pepper to make the lemon-herb dressing.
8. Drizzle the lemon-herb dressing over the Mediterranean salad bowl.
9. Once the meatballs are cooked, place them on top of the salad.
10. Serve the kid-friendly Mediterranean salad bowl with meatballs, garnished with lemon wedges on the side.

This Mediterranean salad bowl with flavorful meatballs offers a healthy and delicious meal option for kids. The combination of fresh salad ingredients, tangy feta cheese, and savory meatballs creates a satisfying and nutritious bowl that the whole family will enjoy. The lemon-herb dressing adds a refreshing touch to enhance the flavors of the Mediterranean-inspired dish.