Grilled Cheese Pizza Dippers

 I'll be honest and admit I did not come up with this fun, kid-friendly recipe. I was sharing lunch recipes with my good friend Desirae and she mentioned one I had never tried. This is super easy and perfect for kids.

Basically you just make your average grilled cheese but with provolone or mozzarella cheese, then serve it with a side of pizza/marinara sauce on the side to dip it in. As my 5 year old would say, "Easy Peasy!"

Ingredients:

• 2 slices bread each sandwich (grilled cheese is a great place to sneak in the whole wheat bread if you have a hard time getting your kids to eat it)
• 1 slice provolone
• Butter
• Marinara sauce (we use a local favorite, LaRosa's Pizza Sauce)

Heat butter in pan, make your cheese sandwiches and grill until golden brown and cheese is melted. Warm sauce and serve on the side for dipping.

Slow Cooker Green Beans, Redskin Potatoes, and Ham

Weeknights can be hectic around here and the slow cooker is one of my best friends.  This one pot dish is super easy, I just make some rolls and we are all set!  There is nothing to it!

Ingredients:

2 lbs of Redskin Potatoes cleaned and cut

1.5 lbs of Fresh Green Beans- cleaned

2 Tablespoons of Better than Bouillon Ham Base

Pepper to taste

Ham

Cut and quarter redskin potatoes.  Disolve 2 tablespoons ham base in 3 cups of water in slow cooker.  Next, add green beans and potatoes and season with black pepper.  

Cook on high for about 5 hours.  Add in the slices or chunks of ham for the 45-60 minutes.  The ham is already cooked it just needs to be heated through.  The Ham Base will provide excellent flavor to both the potatoes and green beans. Depending on temperature of slow cooker, you may need to do this shorter or longer and of course you can do it on low if you want to leave it longer while at work.  

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!

Flattened Redskin Potatoes

These potatoes are the perfect side dish to accompany just about any main dish. I usually make them when I already have something in the oven, because they easily adjust to any oven temperature.

Ingredients:

• 5-6 Redskin Potatoes (I usually make 1-2 potatoes per person depending on size of the potato)
• 2 tablespoons of butter
• ½ teaspoon minced garlic
• Salt and Pepper to taste

Directions
Put potatoes in water, bring to boil.

Once boiling cook 7-9 minutes or until they are tender enough to stick knife in with ease. Remove from water.

Preheat oven to 400. Place potatoes on foil lined baking sheet. Lightly press with bottom of drinking glass. (Be sure to do this slowly so potato does not go everywhere).

Melt butter and garlic in bowl in microwave.

Brush over potatoes. Salt and pepper to taste.

Bake in oven for 10-15 minutes until skins are slightly crisp. These potatoes are good on their own, but even better when served with Loaded Potato Dip (see other recipe)

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!

Maple Dijon Chicken

Maple Dijon Chicken Last night’s dinner must have been good because there were no leftovers today for my lunch! I tried something new- Maple Dijon Chicken. I made a few variations to the original recipe and I think it turned out great! My Father-in-law (who likes to give his “feedback” about everyone’s cooking) said that he LOVED it!

Ingredients:

• 6-8 Chicken Thighs ( I used Boneless/Skinless)
• ½ cup Dijon Mustard
• ¼ cup Maple Syrup (I used Breakfast Syrup)
• 1 tablespoon Rice Vinegar or Rice Wine Vinegar
• Fresh Rosemary (I didn't have any on hand so I used dried)

Preheat oven to 450. Combine Dijon Mustard, Maple Syrup, and Rice Vinegar together in a bowl. Arrange chicken in 8X8 baking dish.

Salt and pepper the chicken to your taste and then poor the mixture on top.

Cover baking dish with foil and bake at 450 degrees for 40 minutes. Baste the chicken with the liquid in the baking dish after 20 minutes. To make sure that chicken is cooked all the way through, you can use a meat thermometer. Chicken should be cooked to 165 degrees.
I am sorry that I don't have a picture of the finished dish, but it smelled so good that we gobbled it up as soon as it came out of the oven! Oh and I forgot to sprinkle the rosemary on it. Ooops!
I served this chicken with Flattened Redskin Potatoes, Loaded Potato Dip, and Steamed Broccoli.

This recipe was featured in Two Magical Moms March Menu Madness and our 30 Days of Dinners June Menu. Make sure to check out all of the other great recipes on the menus!