Category: Kid Friendly

Clancy family brusselS sprouts

4/1/2022

My son, Matty, keeps asking when his father, Matt, gets to hijack my blog to share his famous Brussels recipe. Since sharing is caring, and I have no problem eating my weight's worth of these brussels, I was happy to oblige. I offered Matt the opportunity for a blog takeover, however, since he is still recovering from admitting he has a Pinterest, he politely declined. So I will share this for him.. and await your feedback.

INGREDIENTS

2 pounds brussels sprouts
2 tablespoons unsalted butter (melted)
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
1/3 cup panko breadcrumbs (we substitute with gluten free panko breadcrumbs)

INSTRUCTIONS

Preheat oven to 385 degrees F. Spray a baking sheet (or two!) with nonstick spray.
Trim the stems off of the brussels sprouts, slice in half and put into large bowl.
Pour melted butter and olive oil over brussels and stir.
Add minced garlic, garlic powder, onion powder, pepper, parmesan cheese and panko breadcrumbs stirring to fully combine.
Transfer the brussels sprouts to the prepared baking sheets making sure they are cut side down in a single layer.
OPTIONAL: Scrape leftover mixture over the brussels sprouts.
Bake for 45-50 minutes on the middle rack. For the last 5 minutes move to top rack to crisp.

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teriyaki salmon

9/1/2021

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As a Mom that LOVES Salmon, I think the day my child decided he also loved it was a WIN.. this recipe is easy, quick and well, a winner..

INGREDIENTS

Salmon
1/2 cup low-sodium soy sauce
1/8 teaspoon ginger
1 tablespoon garlic
Juice of 1 tangerine
1 tablespoon honey

INSTRUCTIONS

Preheat the oven to 375 degrees F.
Mix the soy sauce, ginger, garlic, orange juice, and honey into a small pot over medium heat.
Let simmer for 10 minutes.
Place the salmon on a baking tray and pour the teriyaki sauce over the salmon.
Bake for approximately 20-25 minutes.
Broil until your desired carmelization.

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Honey mustard Broccoli For MY Honeys

8/1/2021

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I am grateFULL to have a child that loves broccoli.. but I know some of my other Mom's are not as fortunate. Try this recipe and leave us a comment on what you think!

INGREDIENTS

1 1/2 pounds broccoli
1 tablespoon olive
Pepper to taste
1 tablespoon honey
1 tablespoon dijon mustard

INSTRUCTIONS

Preheat oven to 475 degrees F. Wash and dry broccoli, remove large stems, and slice florets into 1/2" thick pieces.
Toss on a baking sheet with olive oil, season with pepper, and bake until the pieces begin to look burnt on the edges, about 10 to 20 minutes (depending on if your veggies are dry or still wet from being washed).
In a small bowl whisk together the honey and mustard, drizzle over top, and serve.

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Avocado turkey pizza

7/1/2021

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I'll be honest. The 1ST Time I made this, I never, ever even offered it to Matty. I'm a terrible Mother. Honestly it's such a healthier alternative to regular pizza I didn't think in a million years he would like it. Well. As children do, whether they are 6 or 16, he wanted to try some of my food. He. Loved. It. Well, those weren't his exact words.. I believe his exact words were, "This is better than DiGiorno!" Sorry DiGorno, don't take it personal.

INGREDIENTS

1 12" thin pizza crust, (we substitute with gluten free)
4 ounces pizza sauce
1 tablespoon hot sauce
1 ounce cooked ground turkey
1 ounce low-fat or skim milk mozzarella shredded cheese
1/2 avocado

INSTRUCTIONS

Preheat oven to 425 degrees F.
Place pizza crust onto a pizza stone or baking sheet and bake for about 7 minutes.
In a small bowl, combine the pizza sauce and the hot sauce. You can add less or more hot sauce depending how much spice you want.
Spread pizza with the sauce.
Add the cooked ground turkey, shredded cheese and sliced avocado to the baked pizza crust.
Bake until the crust is crisp on the bottom/edges, about an additional 4-6 minutes.

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gluten free Buffalo chicken mac & cheese

6/1/2021

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Last month I warned you that the Gluten Free Mac & Cheese was not the healthiest recipe on this planet.. but... justified it as an 11/10 Kid win. Some of you tried it and loved it and now.. we're going to spice it up a bit. Welcome to the last tailgate meal you'll ever need to know how to make. Inspired by my friend Amy and approved by my son, Matty, welcome to Gluten Free Buffalo Chicken Mac & Cheese.

INGREDIENTS

Pound of chopped cooked chicken
1/2 cup plus an extra 1/2 cup Frank's RedHot Sauce divided
Box Of Pasta (We are gluten free & we prefer Barilla Chickpea Rotini)
4 tablespoons unsalted butter
2/3 cup heavy cream plus 2 extra tablespoons, divided
2 1/4 cups cheese freshly grated cheddar (<--all the cheddars! mild, NY, sharp - whatever) Monterey jack, Parmesan - any combo!
1 tablespoon minced garlic
Pepper to taste
3 stalks chopped celery
1/4 cup chopped green onion
Blue cheese for optional topping

INSTRUCTIONS

Preheat oven to 385. Spray a 13 x 9 inch baking dish with no stick cooking spray. Place pound of chicken inside. Pour 1/2 cup of Franks's RedHot Sauce over top. Bake for 20-25 minutes. Once baked, chop and set aside.
Cook box of pasta as directed on package. Drain well.
In the pot you used to boil the noodles, melt the butter over medium-low heat. Stir in the 2/3 cup of cream until well combined.
Turn the heat down to low and add the noodles, cheese, garlic, pepper, chopped chicken, celery and onion and cook while stirring until the cheese melts. Stir in the last 2 tablespoons of cream and the last 1/2 cup Frank's RedHot Sauce at the end. Season with black pepper.
Transfer mac & cheese to an oven safe baking dish. Put in oven set to broil for 4 minutes.

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gluten free Mac & Cheese

5/1/2021

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..OK OK.. This isn't the healthiest recipe on this planet... but... this is an 11/10 Kid win.

INGREDIENTS

Box Of Pasta (We are gluten free & we prefer Barilla Chickpea Rotini)
4 tablespoons butter
2/3 cup heavy cream plus 2 extra tablespoons, divided
2 cups cheese freshly grated cheddar (<--all the cheddars! mild, NY, sharp - whatever) Monterey jack, Parmesan - any combo!
1 tablespoon minced garlic
Pepper to taste
1-2 tablespoons gluten free breadcrumbs

INSTRUCTIONS

In the pot you used to boil the noodles, melt the butter over medium-low heat. Stir in the 2/3 cup of cream until well combined.
Turn the heat down to low and add the noodles, cheese, garlic and pepper and cook while stirring until the cheese melts. Stir in the last tablespoon of cream at the end. Season with black pepper.
Transfer mac & cheese to an oven safe baking dish. Sprinkle the bread crumbs over the top. Put in oven set to broil for 4 minutes.

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TUrkey pumpkin chili

3/1/2021

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This is one of my oldest recipes. Whether you are a 30 something, single mother or have an entire football team to feed.. this is a great go to recipe. The leftovers easily freeze and can be used as quick on the go meals.

INGREDIENTS

1 tablespoon vegetable oil
1 chopped onion
1 chopped red pepper
1 chopped orange pepper
1 chopped yellow pepper
2 tablespoons minced garlic
1 pound ground turkey
2 14.5 ounce cans diced tomatoes
1 15 ounce can pumpkin puree
3 tablespoons chili powder
2 teaspoon ground black pepper
Cheddar cheese for optional topping
Sour cream for optional topping

INSTRUCTIONS

Heat the oil in a large skillet over medium heat, and saute the onion, peppers, and garlic until tender.
Stir in the turkey, and cook until evenly brown.
Drain, and mix in tomatoes and pumpkin.
Season with chili powder and pepper.
Reduce heat to low, cover, and simmer 20 minutes.

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Clancy family brusselS sprouts

teriyaki salmon

Honey mustard Broccoli For MY Honeys

Avocado turkey pizza

gluten free Buffalo chicken mac & cheese

gluten free Mac & Cheese

TUrkey pumpkin chili

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