When I hear the most frequent dinnertime complaints weelicious moms’ have, one of their biggest issues is lack of time. I totally get it. It’s tough trying to get a balanced, nutritious meal on the dinner table when you only have a limited amount of time in which to make it. That is why whenever I need an easy-to-prepare meal I can be sure the whole family will love, I get out my crock pot. From prep to clean up, it is the biggest time saving appliance I own. I’d actually marry it if my husband wasn’t already in the picture.

This Veggie Lasagna is one of my biggest recent crock pot success stories and it only took me a few minutes to put the whole thing together. No sautéing or stove-watching required. Just chop your veggies, mix the cheeses and layer everything into the pot. By the time you get home from picking up the kids at school and an afternoon of errands, this delicious dinner will be waiting for you — just take the lid off and serve.

You may not want to marry your crock pot, but you might consider it after tasting this lasagna.

Crock Pot Veggie Lasagna (Serves 6-8)

2 Cups Zucchini, Broccoli, Cauliflower, Mushrooms and/or Spinach
1 15 oz Container Ricotta Cheese
1/2 Cup Parmesan Cheese, grated
1 Tbsp Dried Italian Herbs
1/2 Tsp Garlic Powder
1 Tsp Kosher Salt
1 Large Egg
1 25 oz Jar Pasta Sauce
1 Box Lasagna Noodles (uncooked)
2 Cups Mozzarella Cheese, grated

1. Place the vegetables in a food processor and pulse to roughly chop.
2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
8. Cook on low for 4 hours.
9. Serve.

For kids who can’t have gluten in their diet, not being able to have things like pasta can be a bit of a bummer. But there’s no need to be completely deprived of all the fun when they can enjoy easy-to-prepare, gluten-free dishes like these Stir-Fried Chinese Brown Rice Noodles. Long strands of noodles mixed with a slightly sweet sauce and assorted asian veggies make the perfect dish for a family dinner or even school lunch the next day!

Stir-Fried Chinese Brown Rice Noodles (Serves 4-6)

1/2 Package Brown Rice Noodle (about 7 oz)
2 Tbsp Low Sodium Soy Sauce or Braggs Amino Acids
1 Tbsp Honey
1 Tbsp Cornstarch
1 Tbsp Cold Water
1 Tbsp Canola or Vegetable Oil
1 Garlic Clove, minced
1 Tsp Ginger, minced
1 Cup Fresh Snow Peas, chopped
1 Lb Large Raw Shrimp, peeled and deveined (I used frozen shrimp that I
defrosted)
1 Cup Carrots, grated
1 14-15 oz Can Baby Corn, cut into 1-inch pieces
1 Tbsp Toasted Sesame Seeds, optional

1. Take 1/2 package of rice noodles, break in half, and cook according to package directions.
2. In a small bowl stir together the soy sauce, honey, cornstarch, cold water and set aside.
3. Heat a wok or a large sauté pan over medium/high heat with oil and add the garlic, ginger, snow peas and shrimp, and sauté for 2 minutes stirring continuously.
4. Add the carrots and baby corn and cook for another minute stirring continuously or until the shrimp are cooked through and pink.
5. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 20 seconds or until sauce starts to thicken.
6. Add the drained rice noodles to the pan, stir-fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and heated through.
7. Serve.

This is my third dish from the “Pasta Passport” recipes I developed for Parents Magazine — and it’s also one of my favorites! I have such vivid memories of my mother making a similar dish when I was a kid, pouring the warm sauce over spaghetti and topping it with grated parmesan cheese. Her sauce would simmer for hours, filling our house with the smell of fresh herbs, garlic and tomatoes. My brother and I mispronounced it “Pa-Scetti” and my kids call it as “bo-lo-nase”. Whatever you decide to call it, you’ll be happy when the entire family is calling it “delicious”!

Fettuccine Bolognese (Serves 4)

1 Medium Onion, diced
2 Garlic Cloves, minced
1 lb Lean Ground Turkey Meat
1 Tsp Kosher Salt
1 Large Carrot, grated
16 oz Can Chopped Tomatoes with juice
1 Tbsp Italian Herbs
3 Tbsps Tomato Paste
1/4 Cup Parmesan Cheese
1 Pkg Fettuccine, cut in half

1. Heat oil in a large pot over medium heat, add onions and sauté for 4 minutes.
2. Add garlic and sauté for another minute.
3. Add ground lean turkey meat and salt and continue to cook for 4 minutes or until cooked through, using a wooden spoon to break apart the meat and stirring continuously.
4. Add carrots, chopped tomatoes (with its juice), Italian herbs and tomato paste and stir to combine.
5. Partially cover with lid and cook for 20 minutes.
6. Add Parmesan cheese and stir to combine.
7. Cook for an additional 20 minutes uncovered, until the mixture thickens and the liquid reduces.
8. During the last 20 minutes of cooking the sauce, bring a pot of water to a boil, cook noodles according to package directions and drain.
9. Serve Bolognese sauce over cooked noodles.

* Sauce can be frozen for up to 3 months in a sealed container

Here’s another dish from my “Pasta Passport” recipe spread for Parents Magazine. If you’ve been shy in the past about trying recipes with an ethnic twist, this is one that will change that forever. It’s so simple to make and the creamy low-fat coconut milk mixed with the curry, ginger, cilantro and just a squeeze of lime makes this dish quite special. Your family will love you for it!

Thai Curry Cellophane Noodles (Serves 4)

1/2 Pkg Cellophane Noodles (aka Bean Thread Noodles)
1 Tbsp Cornstarch
1 Cup Light Coconut Milk
1 Tbsp Vegetable or Canola Oil
1 Small Onion, diced
1 Red Bell Pepper, diced
1 Garlic Clove, minced
2 Tsp Fresh Ginger, minced
2 Scallions, chopped
2 Tsp Kosher Salt
1 Tsp Curry Powder
1 lb Medium Shrimp, shelled and deveined
1 Tbsp Lime Juice
1 Tbsp Cilantro, chopped

1. Cook noodles according to package directions. Drain and rinse under cold water.
2. In a bowl combine cornstarch and coconut milk and set aside.
3. Heat oil in a wok or large sauté pan over medium heat, add onions and sauté for 2-3 minutes.
4. Add red bell pepper, garlic, ginger, scallions, salt and curry powder, and sauté another 2-3 minutes.
5. Add shrimp and cook for 3-4 minutes, continuously stirring.
6. Create a well in the center of the wok or pan, pour in the coconut mixture, lime juice and cilantro, and heat for 30 seconds or until mixture starts to thicken up. Then, stir to coat all the ingredients.
7. Add the drained noodles and stir for another minute or until noodles are coated with the sauce and heated through.
8. Serve.

More and more these days, I see parents raising their kids to eat a vegan diet. That means no meat, dairy, eggs, honey or any other food derived from animal products. For many kids, that might translate to no fun. A life with no mac and cheese could be a very sad place, but luckily a vegan mom I know taught me years ago how to make this “cheesy”, full-flavored pasta dish which my kids still adore. Instead of cheese made from cow’s milk, the recipe calls for nutritional yeast, a flakey powder rich in B vitamins that tastes just like cheese. The ingredients might seem unusual if you’re not used to them, but trust me, vegan or not, this recipe is delicious. I’d be surprised if your little one’s can tell the difference from the real thing!

Vegan Mac & Cheese (serves 4)

4 Cups Pasta, cooked
1/2 Cup Margarine
1/2 Cup Nutritional Yeast
2 Tbsp Braggs or Soy Sauce
2 Tbsp Dijon Mustard
1/4 Tsp Garlic Powder

1. Cook pasta according to package directions.
2. Melt the margarine in a small pot, turn heat off, add the rest of the ingredients and whisk until smooth.
3. Combine the sauce with warm pasta to coat and heat through.
4. Serve.

Whenever I ask the kids what they want for dinner, I usually get some inspired responses, but frequently their answer is “pasta!” Kenya and Chloe are so pasta-mad, I can prepare it in an endless number of ways and they will always gobble it up, no questions asked. But if I really want to get some big oohs and aahhs out of them, this Chicken Mozzarella Pasta is good for a “wow” or two before they start their gobbling!

Chicken Mozzarella Pasta (serves 4)

2 Tbsp Olive Oil, divided
1 Small Onion, diced
1 Garlic Clove, minced
1/4 Cup Oil Packed Sun Dried Tomatoes, chopped
1 Tsp Kosher Salt
1 lb. Chicken Breast, cooked & shredded
1 16 oz Pkg. Pasta, cooked
2 Tbsp Fresh Basil Leaves, chopped
1/2 Cup Mozzarella Cheese, shredded
1/4 Cup Parmesan Cheese, grated

1. Heat 1 tbsp of oil in a large sauté pan over medium heat and cook the onions for 4 minutes.
2. Add the garlic, sun dried tomatoes and salt and sauté for an additional minute.
3. Add the pasta, 1 tablespoon of olive oil and the remaining ingredients. Stir to combine until heated through and the cheese begins to melt.
4. Serve.

A dear friend of ours who is an amazing dad to twins (and a really good cook to boot) turned me on to the idea of this recipe. He’s always looking for new and interesting recipes to feed his kids and encourages them to be balanced eaters through the variety of food he exposes them to. He uses a lot of orzo, a rice-shaped pasta, which I’ve rediscovered my love for.

As much as I love to cook, being in the kitchen for more then 30 minutes isn’t always desirable or a possibility, so it’s essential for me to come up with quick and easy recipes that I can count on to satisfy my family. For this dish, I just toss the veggies in my food processor and pulse them into tiny pieces (which cuts down on the prep time having to chop everything) and then cook all the ingredients until the orzo and veggie mixture is soft and has a rich cheesy flavor.

My friend’s kids love his version of this dish and I was so happy to see Kenya and Chloe felt the same way about mine.

Carrot, Broccoli & Cheese Orzo (serves 4)

1 Small Garlic Clove
1 Small Shallot
1 Cup Baby Carrots
1 Cup Broccoli Florets
2 Tbsp Unsalted Butter or Olive Oil
1 Cup White or Whole Wheat Orzo
1/2 Tsp Salt
1 Cup Water
1 1/2 Cups Low Sodium Chicken Broth
1/3 Cup Parmesan Cheese, grated

1. Place shallot and garlic in food processor and pulse to chop.
2. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
3. In a large stock pot, heat 2 tbsp of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.
4. Add the water and broth to the pot and cook over medium heat for 10
minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.
5. Add the Parmesan cheese and stir to combine.
6. Serve.

If you read weelicious often, you know that I’m crazy for pesto. While it might sound a bit fancy or gourmet, I think it’s one of the most kid-friendly foods out there. We use pesto on everything from pasta to chicken to fish or even as a spread on sandwiches. The kids and my husband love it and it’s a total lifesaver for me, especially because I can make a batch and keep it in the fridge for up to two weeks.

Packed with protein and vitamins A, C, E, K (and more) from the spinach and pistachios, this is a recipe where you know your family will be getting their recommended daily allowance of a lot of good stuff and enjoying every last bite!

Pistachio Pesto with Pasta (Makes 1 Cup)

1 Cup Spinach, packed
1/4 Cup Pistachio, shelled, unsalted & toasted
1/4 Cup Parmesan, grated
1/2 Tsp Salt
1 Garlic Clove
1/3 Cup Olive Oil
1 lb Pasta, cooked

1. Place all the ingredients (except for the pasta) in a food processor and puree until smooth.
2. Mix with pasta and serve.

* Pesto can be placed in containers (or even ice cube trays) and frozen for up to 3 months.

Have you ever had Cincinnati Chili? I know as soon as my husband reads this post he’s going to say, “what the heck is Cincinnati Chili?” Growing up in Louisville, Kentucky, one of the restaurants we dined at often was Skyline Chili. Skyline is still around and they make the most incredible chili. Their delicious signature dish is Cincinnati Chili, which is spaghetti, chili and cheddar cheese. Even as a kid, it wasn’t hard to figure out the reason Skyline was always so packed inside. If you’ve never tried Cincinnati Chili, this recipe is a good place to start. And if you’re following my 5-in-1 recipe series this week, the Four Bean Chili you’re going to have leftover from Super Bowl Sunday forms the base of this dish. Trust me, once you serve this, you’re going to make a lot of fast friends!

Four Bean Chili Spaghetti (Serves 4)

2 Cups Four Bean Chili
1/2 Pkg Spaghetti, cooked
Cheddar Cheese, shredded or grated

1. Divide spaghetti into 4 bowls.
2. Pour 1/2 cup of chili on top of the spaghetti in each bowl and sprinkle with cheddar cheese.
3. Serve.

f you read weelicious a lot, you know I get really excited about the subject of leftovers. I’m not talking about re-serving your family cold, day-old food (even though I do love doing that). I’m talking about re-inventing the dish you made on Monday and turning it into something completely new and exciting on Tuesday (and possibly even Wednesday too).

Super Bowl is this Sunday and I KNOW you’re planning on making yesterday’s Four Bean Chili recipe for all of your guests . But just in case your culinary creation doesn’t completely disappear during the game, you have to be prepared for any leftovers you may have in your fridge on Monday. That’s where today’s recipe comes in, adding a kid’s tried and true favorite, Mac & Cheese, into the mix. Keep tuning in to weelicious over the next few days and I’ll show you even more ways to turn yesterday’s super easy chili recipe into tomorrow’s dinnertime masterpiece.*

*You can find more examples of great 3-in-1 recipes HERE, HERE, and HERE.

Four Bean Chili Mac & Cheese (Serves 4)

1 Cup Whole Milk
2 Cups Cheddar Cheese
2 Cups Four Bean Chili
1/2 Tsp Kosher Salt
2 Cups Macaroni Pasta, cooked

1. In a large pot over medium heat place the milk, cheese, chili and salt. Stir to combine just until the cheese melts through.
2. Add the cooked pasta to the chili/cheese mixture and continue to cook for an additional 3 minutes or until the mixture comes together and the pasta has heated through.
3. Serve.