3+ Quick And Easy Kid-Friendly Dinner Ideas (With Ingredients)

In This Post You’ll Find the Most 3 delicious and quick kid-friendly ideas for your children dinners

Chicken Noodle Soup

While we’re ill, the only thing we like is chicken soup. If you want to stock it with plenty of vegetables  (well, they’re nice for you!; safe and delicious) add more tomatoes to the mix when the onions  are nearly cooked, or spinach or kale whe the onions are cooking.

Give us a report if you tried it out; it goes beyond and above our service comment portion!

Easy Kid-Friendly Dinner Ideas


  • 1 tsp. extra-virgin olive oil
  • 1 c. diced onion
  • two celery stalks,
  • 2. diced carrots
  • 2 minced cloves garlic
  • two tsp. fresh thyme
  • 1 lb. boneless skinless chicken breast, cut into 1/2″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 32 oz. low-sodium chicken stock
  • 1 lb. egg noodles
  • 1/4 c. freshly chopped parsley


    1. In a big pot in the middle of the stove, heat the gasoline. Once the onions are tender, add the celery and carrots,  and simmer for another 6 minutes. Let the mixture cook for one minute more as the garlic and thyme expands and then add salt and pepper.
    2. veget additional ingredients out of the way of the vegetables and introduce chicken to the other unless browned and golden, then season with salt and pepper and cook for 6 to 8 minutes longer.  Continue to add stock (and carry to a boil), then add one or two cups of water.
    3. After adding the noodles, cook for 5 to 10 minutes, or until done according to box directions. Bring to the boil, switch to low heat,  and cook for 30 minutes or until it thickens. Add parsley and bring to the table/dish up to the table.

Quick And Easy Kid-Friendly Dinner Ideas

Potato Chip Frittata

When we’re craving eggs but aren’t around to take care of them, we may depend on a frat guy to do it for us.  Everyone’s favorite brunch recipe to prepare because it is so simple, quick to cook, fun to personalize, and tasty the  next day, baked eggs are amazing. 

We’re in charge of making this frittata this specific breakfast, since it contains potato chips that mean the world to us a lot.  Regardless of what kind of topping you want, you will love this meal; Sour Cream & Onions is phenomenal!

Have you made it? (Let us see) how it go in the comments section below!


  • 2 tbsp. extra-virgin olive oil
  • 1/2 medium yellow onion, minced
  • 8 large eggs
  • 1/4 c. sour cream, plus more for garnish
  • 1 1/2 c. sour cream & onion chips, plus more for garnish
  • 2 tbsp. freshly chopped chives, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper


    1. Preheat the oven to 375°, then heat a skillet with canola or vegetable oil over medium heat. Brown in a large pot,  stirring regularly, for 20 to 25 minutes, then add the onions and continue to cook until they are golden and  caramelized.
    2. When the soup is heating, blend the sour cream with an egg until it is completely incorporated. Stir the mixture  before the cheese and chives are melted and combined. Leave to sit for 10 minutes, then add some salt and pepper to taste.
    3. Once the onions are browned, add the egg mixture to the skillet and spread out the potatoes to scatter equally.
    4. When you add the eggs to the skillet, leave the oven door slightly ajar and bake until they are only set, for 10 to 12 minutes.
    5. Allow to cool for 5 minutes, garnish with chives, and serve with sour cream on top of the soup, if desired.

Tomato Butter Spaghetti

Sauce made from nothing but plain water, salt, pasta, herbs, and olive oil!


  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves of minced garlic
  • 3 lb. fresh tomatoes, chopped
  • 1 tbsp. dried oregano
  • 4 tbsp. butter
  • 8 oz. Cooked spaghetti
  • 1/4 c. Fresh basil leaves, torn
  • Finely grated Parmesan, for serving (optional)


    1. Add oil to a big skillet in a pan on medium high heat.  Again , place the onions and season with salt and pepper, and cook. Continue to cook,  stirring often,  until the garlic is fragrant,  until the oil is barely  starts to liquefyfy, around 1 minute.  
    2. Stir the mixture before the mixture and tomatoes are well combined. Set the pan back on the stove and enable  the tomatoes to cook more,stirring gently and simmer on medium heat. Once the mixture begins to boil, reduce the heat slightly and add butter, stirring continuously until  the butter has melted. Enable the soup to boil for around 15 minutes with a generous sprinkling of salt and a pinch of dried oregano
    3. Then taste and seasonings to develop flavor with some more. Additional spices, condiments, spices,  and condiments are encouraged. If you like, serve over cooked pasta and sprinkle with Parmesan,  or with Parmesan and basil on top.


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