kid approved

Have your favorite pad thai and your veggies too! This version of the take-out classic shines with colorful, antioxidant-rich veggies. Try it one or all of the veggies or make it with the veggies you have on hand.

Veggie-Packed Pad Thai

Thai brown rice noodles

honey sugar

lime juice

avocado oil ((or canola

broccoli florets

carrots,

baby spinach, packed

scallions ((plus a bit more for garnish))

garlic cloves,

eggs, whisked

Prepare rice noodles according to package directions.&nbsp;Rinse and set aside.&nbsp;

In a small bowl, whisk together honey, lime juice, and Tamari.

In a large nonstick pan or wok, heat oil over medium-high heat. Add broccoli, carrots, green onion, and spinach. Saute for about 3 minutes or so. Reduce the heat to medium, and add the garlic. Saute for another 1-2 minutes. Transfer to a large plate.

Add the eggs to the pan and scramble. Transfer the eggs to the veggie plate.&nbsp;

Place the noodles in the pan. Pour sauce on top and toss to coat. Add the veggies and eggs and stir until all combined.

Bring the hot pan to the table and let everyone serve themselves and then add additional toppings: green onions, peanuts, cilantro, lime wedges, and sriracha as desired.

Diy Hot Chocolate Bombs

10 oz bag dairy free semisweet chocolate

½ tsp coconut oil, optional

chocolate

milk

optional-- sprinkles, crushed candy canes, mini chocolate chocolate

DIY Hot Chocolate Bombs

Heat chocolate in the microwave or double boiler over the stove top on low, stirring often. Once chocolate is melted with a smooth consistency fill each well with a heaping tablespoon of chocolate.

With the back of a spoon, coat the inside of well well. Once all wells have been coated go back and spread the chocolate that has pooled to the bottom back up the sides. Be sure to coat the chocolate up to the edge of the top well.

Place the mold onto a baking sheet and transfer to the refrigerator for 20 minutes.

Remove from the refrigerator and release cups from each well by stretching the sides of the well and carefully using your fingers to push the cup out.

Fill half of the cups with the appropriate serving size of hot chocolate mix and top with mini marshmallows.

Heat a microwave safe plate for 1 minute in the microwave.

Working quickly so your fingers don&#039;t melt the chocolate cups, place an empty cup upside down on the warm plate for 4-5 seconds. This will melt the edges of the cup just enough to help it adhere to a filled cup. Place the empty cup on top of the filled cup, so that the edges meet and together they form a ball. Scoop the melted chocolate from the plate onto your finger, and use it to seal the 2 cups together.

Once all DIY Hot Chocolate Bombs are set set aside, melt chocolate and transfer to a mini squeeze bottle.

In a zigzag motion drizzle melted chocolate across the top and side sides of each bomb. Then immediately top with crushed candy canes, mini chocolate chips, or sprinkles.

Allow chocolate to harden before serving.

To serve fill mug with heated water or dairy free milk of choice and place a hot chocolate bomb inside the mug. Once the bomb has opened, stir, and enjoy.

Here's what you need: sugar, brown sugar, vanilla extract, butter, greek yogurt, egg, ripe bananas, flour, baking powder, baking soda, salt, cinnamon, chocolate chips

Super Soft Banana Bread Cookies Recipe by Tasty

sugar

brown sugar

vanilla extract

butter, softened

greek yogurt

bananas

flour

baking powder

baking soda

salt

cinnamon

chocolate chips

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In a bowl, whisk sugar, brown sugar, vanilla extract, and butter together until creamy.

Add Greek yogurt, egg, and bananas. Mash bananas and mix thoroughly.

Gently fold in the flour, baking powder, baking soda, salt, and cinnamon just until combined.

Like a baking sheet with parchment paper and place spoonfuls of dough 2 inches (5 cm) apart.

Bake for 15 minutes and cool on a cooling rack.

https://vid.tasty.co/output/45485/mp4_640x640/1501519906

Cook once; eat twice! These incredible chicken enchiladas are a crowd pleaser. The recipe makes two pans, so you can take one to a friend and serve one to your family; or stock the freezer for a rainy day.

Chicken Enchiladas

lbs skinless boneless chicken breast

Salt and pepper

cumin powder

garlic powder

tsp taco seasoning

red onion, chopped

garlic,

corn

oz canned chopped green chiles

(14.5 ounce) cans petite diced tomatoes

tortillas

oz enchilada sauce, canned or homemade

shredded Cheddar and Jack cheeses

cilantro leaves, chopped scallions, sour cream, avocado

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and taco seasoning before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in the same pan until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Shred chicken (I prefer using the mixer). Add shredded chicken to saute pan, combine with tomato and vegetable mixture.

Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat (optional). Spoon about 1/4 cup chicken mixture in each tortilla. Fold over filling and roll. Place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Garnish before serving.

If cooking from frozen, pull out the day before and allow to thaw before cooking or add 30-45 minutes to cook time and reheat from frozen.

Hi Brittany - My husband and I made these over the weekend. They turned out great! We were worried because we had to improvise a bit (we couldn't find enchilada sauce in store so we made it ourselves) but they were delicious. Thanks for the recipe.

This was easy, great as is but fun to experiment with different combinations and delicious. I topped with pickled onions and jalapeños. Entire family loved this recipe.

It's officially apple picking season, which means it's also apple cider donut season :) We took all our fav flavors and made them into a fluffy, perfectly spiced pancake coated in cinnamon sugar. YUM.

Apple Cider Donut Pancakes

eggs, room temperature

apple cider

unsalted butter, melted

whole wheat flour

apples (any kind!),

In a medium bowl combine eggs, melted butter, apple cider, and sugar whisking until combined.

In a separate bowl, sift the flour, baking powder, baking soda, cinnamon and salt together. Incorporate into wet ingredients, stirring only until combined. Let the batter sit for ten minutes to thicken.

While the batter thickens, cook the chopped apples, cinnamon, and sugar over medium heat, stirring frequently until the apples are soft and tender. Set aside.

In a small bowl, prep the cinnamon sugar, combining the sugar and cinnamon. Transfer to a large shallow bowl or to a plate.

When you are ready to cook your pancakes, heat a large skillet or griddle on medium heat.

Once griddle is hot, liberally grease with oil or butter (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot– you want a nice, even heat.

Place each hot pancake in the cinnamon sugar, flipping over to coat the other side. Repeat with the remaining batter.

Serve with a simple powdered sugar glaze, cooked apples, and a healthy dose of maple syrup! The options are endless!

Apples and cinnamon? Fall is here! What would you think about adding a little nutmeg to enhance that donut flavor? 

I'd love to make these for a holiday breakfast. Thank you for a great recipe!

Amazing! It looks delicious and mouth-watering pancake. and surely I will try this one soon.

Made them after apple picking.
They were delicious.
Doubled the apples for the topping.

My husband and I loved this recipe! We skipped the cinnamon/sugar coating and used whole wheat flour. They were yummy and tasted wholesome! Thanks for sharing

These were so fluffy &amp; delicious! I subbed in 2 flax eggs, skipped the sugar coating, and drizzled some maple syrup and lots of peanut butter. So good :)

I made these today and they were great! Thanks so much for this recipe!

This homemade energy bar recipe is the perfect wholesome snack! It's naturally sweet, featuring oats, chia seeds, and pecans.

Homemade Energy Bar Recipe

Medjool dates (9 ounces)*

pecan halves

gluten free oats

chia seeds

Remove the pits from the dates with your fingers (they come right out!). Place the dates in the food processor and process or pulse until they are mainly chopped and a rough texture forms. Then add the remaining ingredients and process for a minute or so until a crumbly dough forms.

Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3”. (You don&#8217;t have to be as precise as we were, but we found it was easiest for cutting uniform bars!)

Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper. If you&#8217;d like to package them for on the go snacking, cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape. Stays good for 1 month refrigerated (or more, but they may not last that long!). 

Here's what you need: oil, carrot, garlic, onion, bell pepper, broccoli floret, pea, corn, eggs, white rice, soy sauce, sesame oil, pepper

Veggie Fried Rice Recipe by Tasty

½ cup carrot, diced

garlic, minced

½ cup onion, diced

bell pepper, diced

broccoli floret

eggs, beaten

white rice, cooked

soy sauce

sesame oil

pepper,

In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.

Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.

Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.

Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.

https://vid.tasty.co/output/49619/mp4_640x640/1503937699

Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper

Chicken Teriyaki Fried Rice Recipe by Tasty

boneless, skinless chicken breasts, cubed

teriyaki sauce

brown rice, cooked

Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.

In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.

In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.

Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.

Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.

Secret Ingredient Bakery Style Fudge Brownies so rich and chewy you'd swear they weren't homemade. But they ARE because you're a boss baker.

Bakery Style Fudge Brownies

salted butter

cocoa powder

Bob’s Red Mill Whole Wheat Flour

Preheat oven to 350°F. Grease and line a 9&#8243;x9&#8243; pan with parchment paper and set aside.

In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.

Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.

Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined. Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. It might take up to 55 minutes for them to cook through depending on your oven!

Overall, these brownies were not as good as I hoped, but better than I expected once I started combining the ingredients (the large amounts of brown sugar and butter gave me pause).

The flavor was definitely rich and strong, the inside was as glossy and velvety as the pictures, and the top was crisp and chewy. And they were fudgy without a mushy or overly-dense crumb.

However, these brownies also tasted rather bitter and like raw cocoa to me. (I'm not sure which brand or type I used.) Despite there only being 2/3 c of whole wheat flour (I used Gold Medal), it gave the brownie a gritty, meal-y texture.

They were definitely easy to make and the results were tasty, but I won't rush to make these again. I may try them again with regular flour, and perhaps add some espresso or coffee.

I don't have a microwave, how can I melt/combine the butter and sugar?

These are AMAZING. I did adjust things ever so slightly because I didn't have whole wheat flour on hand, so I used white flour with a bit of almond flour to get that nutty flavor. They were perfect and I'm keeping this recipe forever. Thank you!!

Thank you for this recipe using bread flour! I always have bread flour on hand but hardly ever buy AP, so this recipe was interesting to me for its’ ingredients alone. As it happens, the bread flour makes all the difference in the texture! And the method is so easy, everything comes together in one mixing bowl, plus whatever little bowl you melted your butter in. Made the recipe exactly as written, I used the metric measurements, baked for 50 minutes total and they came out beautifully. I did add a teaspoon of espresso powder to the boiling water, I’m not sure it made any difference. I used semisweet chocolate chips melted with the Dutch process cocoa powder, and ultimately topped them with powdered sugar for serving. A tad to sweet for my taste, I think I’ll use dark chocolate chips and a tad less sugar next time, as I like to be able to present them with the additional sugar on top. I’m also going to mix in chocolate chips to the batter next time, as what I’m really after is a ghirardelli box mix result!

These delicious pumpkin muffins are perfect for a cozy fall afternoon indoors! Super easy to make and they will make your home smell amazing!

Pumpkin Muffins

pumpkin puree

vegan butter (at room temperature)

granulated sugar

all-purpose flour

semi-sweet chocolate chips

Preheat the oven to 375 degrees, and lightly grease a muffin tin.

Place the pumpkin puree, vegan butter, and sugar in a large bowl and whisk together using an electric mixer until creamy.

Add the baking powder, baking soda, salt, flour, cinnamon, and vanilla extract and gently mix together until well combined.

Fold the vegan chocolate chips into the batter.

Spoon the batter into the muffin tin, filling each cup to the top.

Bake for 25 minutes or until the muffins are golden brown and fluffy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1698840470/ibletpir4nnuvzcrmb1h.mp4

These vegan pumpkin chocolate chip muffins are moist, fluffy, lightly spiced, and studded with chocolate chips. They also require just one bowl, 9 ingredients, and can be made gluten-free, with alternative flours, add-ins, and toppings!

If you’re in the mood for lemon dessert but want effort required for a lemon meringue pie, then this Lemon Lush Cake is the perfect solution.

Lemon Lush Cake

nuts (pecans

½ cup 1 stick unsalted butter, softened

oz package (cream cheese, softened)

lemon

topping,

Lemon slices

Preheat oven to 350 degrees F. Spray 13x9 baking dish with cooking spray

Add crust ingredients to large bowl and combine well.

Press into 13x9 baking dish.

Bake for 15-18 minutes or until golden brown

Cool completely

Crust

Cream together softened cream cheese and sugar until smooth. Stir in zest, juice and whipped topping until smooth.

Spread over crust. Place in refrigerator to chill at least 30 minutes

First Layer

In a large bowl, combine pudding mix and milk until smooth and creamy

Spread over cream cheese layer

Place in refrigerator to chill at least 15 minutes or until pudding is set

Second Layer

Spread remaining whipped topping over pudding layer

Optional - add chopped nuts, lemon zest or slices

Place in refrigerator until ready to serve at least 1 hour

Store leftovers in refrigerator

Third Layer

These crispy, golden, air-fryer vegan egg rolls are filled with tofu and veggies. They are easy to make and so crave-worthy.

Top 13 kid approved recipes from across the web

The most viewed kid approved recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Veggie-Packed Pad Thai

Diy Hot Chocolate Bombs

Super Soft Banana Bread Cookies Rec...

Chicken Enchiladas

Apple Cider Donut Pancakes

Apple Cider Donut Pancakes

Homemade Energy Bar Recipe

Veggie Fried Rice Recipe by Tasty

Chicken Teriyaki Fried Rice Recipe ...

Bakery Style Fudge Brownies

Pumpkin Muffins

Lemon Lush Cake

Easy Air-Fried Vegan Eggrolls

Top 13 kid approved recipes from across the web

The most viewed kid approved recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veggie-Packed Pad Thai

Diy Hot Chocolate Bombs

Super Soft Banana Bread Cookies Rec...

Chicken Enchiladas

Apple Cider Donut Pancakes

Apple Cider Donut Pancakes

Homemade Energy Bar Recipe

Veggie Fried Rice Recipe by Tasty

Chicken Teriyaki Fried Rice Recipe ...

Bakery Style Fudge Brownies

Pumpkin Muffins

Lemon Lush Cake

Easy Air-Fried Vegan Eggrolls

The most viewed kid approved recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine