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Crock Pot Teriyaki Chicken

teriyaki chickenThis recipe was so easy and delicious! I rarely like what comes out of the crock pot, so rest assured that any crock pot recipes that make it onto this blog are legitimately GOOD.

The Ingredients:

  • 4-5 chicken breasts (approximately 3 pounds)
  • 1.5 cups water
  • 1 cup brown sugar
  • 1/2 cup soy sauce (I used reduced sodium)
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 3 Tablespoons cornstarch + 4 Tablespoons cold water

The Instructions:

  • Spray the inside of your crock pot with cooking spray.
  • Place chicken breasts into crock pot. I had a huge bag of frozen chicken from Costco, and I just rinsed off the protective ice glaze, but the chicken was largely still frozen. It was fine.
  • In a separate bowl combine 1.5 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 teaspoon garlic powder and 1 teaspoon sesame oil.
  • Stir sauce to combine, and then pour on top of the chicken and cover the crock pot.
  • Cook on high for 4 hours or on low for 7 hours.
  • When the chicken is cooked and shreddable (I did this at the 4 hour mark while cooking on high), remove from crock pot and pull it apart.
  • Meanwhile, strain the bits from the sauce in the pot. I used a ladle and a strainer and kept scooping until it was mostly clean. You don’t HAVE to do this, but my kids would probably complain that there were pieces in their sauce.
  • Mix together the cornstarch and cold water, then add to crock pot.
  • Return the chicken to the pot. I shredded mine quite a bit, again thinking about small mouths eating dinner. Plus, it gets saucy and delicious.
  • Cover the crock pot and cook for an additional 30 minutes.

I served this over white rice and with a side of sautéd edamame and broccoli (yum).


Tuna Croquettes

tuna croquettesWhen I make these for my kids, I don’t call them Tuna Croquettes. They are just “Croquettes.” Sometimes they refer to them as chicken, and I pretend like I don’t hear them. I just know the second they find out they are eating tuna, they won’t be eating these anymore.  In the meantime, this is a sure-fire hit with the kiddos, and I like them too!

The Ingredients:

  • a can of white albacore tuna (in water)
  • 2 eggs, beaten
  • approximately 3/4 cup of bread crumbs (I eyeball it and base the amount on the overall consistency)
  • salt and pepper
  • olive oil

The Instructions:

1. Drain the tuna. If you have a cat, he/she will be there immediately. I give the water to my kitties because I am nice.
2. Combine the tuna with the beaten eggs and bread crumbs in a medium-sized bowl. Get your hands in there and moosh. If it feels too wet, add more breadcrumbs. Season with a pinch of salt and some fresh ground pepper.
3. In a skillet, heat olive oil (enough to coat the bottom of your skillet) over medium heat.
4. Shape your tuna/breadcrumb mixture into small hockey puck-type croquettes.
5. When the oil is hot, place croquettes in the skillet and  cook 2 to 3 minutes on each side, or until golden brown.
6. Remove croquettes and place on a cooling rack with paper towels underneath (to catch any excess oil)

This will feed my kids and I. If I was going to try to feed another adult, I would double the amount of tuna and add 1 egg. You’ll have to feel for the breadcrumbs. You’ll know when you do it. You want the mixture to stick together and not fall apart in the pan, but you don’t want it to be too dry.

My kids pick these up in their hands and dip them in ketchup. Michael will eat them topped with cheese and hot sauce. I’ve done both, but you can also serve them on top of a bed of greens with a splash of your favorite salad dressing. Or, on a bun like a sandwich.