Healthy, Kid Friendly, Budget Friendly Recipes

A few people have been looking for healthy, kid friendly (aka family friendly) and budget friendly recipes.
Here are a few of my favorites. Hopefully they fall into at least one or more of those categories.

Pasta Cheese and Trees
Ingredients:
1 lb penne, corkscrew pasta or medium shells
1 lb broccoli tops
2 Tbs. butter cut up
1 Tbs. extra-virgin olive oil EVOO
3 cloves garlic
1 cup ricotta cheese
1/2 cup parmesan or romano cheese
salt, pepper, oregano to taste
(I like to add frozen peas too.)
Optional, can add cooked chicken too.

Cook pasta to al dente according to package. Pull apart broccoli to "trees" put in a pot with ejough water to just cover the tops. Bring water to a boil and add 4 pinches of salt. (I add the frozen peas now too.) Cook for 5 minutes once the water is boiling. Drain.
Pour EVOO and butter into a deep frying pan and heat over low heat. When the butter melts add garlic and cook 5 minutes (I add precooked chicken and seasonings at this step). Stir in broccoli and cooked pasta. Add ricotta and parmesan and stir to combine.

Turkey Veggie Meatloaf
Ingredients:
2 lbs ground turkey breast
1 cup grated onion
3/4 cup dried Italian-style bread crumbs
1/2 cup chopped fresh parsley
1/3 cup finely chopped red bell pepper
1/3 cup grated peeled carrots
1 large whole egg, beaten
1 large egg white
2 tablespoons minced garlic
1 1/4 teaspoons salt
1 tsp freshly ground black pepper
1 cup ketchup
Nonstick cooking spray

Preheat the oven to 400 F. Combine the first 11 ingredients in a large bowl. Stir in 2/3 cup of the ketchup. Coat a 9x5 inch loaf pan with cooking spray. Place meatloaf mixture in pan and bake for 45 minutes. Remove pan from oven and spread remaining 1/3 cup ketchup over the meatloaf. Continue baking until a meat thermometer inserted into the middle is 165 F or about 15 more miutes. Let stand for 10 minutes. Serve with mashed potatoes.

Mac and Cheese Soup
Ingredients:
1 pkg (32oz) reduced sodium chicken broth
6 oz small past ashells
1 bag (16 oz) frozen broccoli, cauliflower and carrot blend.
1 1/2 cups low-fat milk
2tbs. all pourpose flour
1 1/2 cup shredded cheddar cheese

In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered for 5 minutes. Add vegetables. Cook until pasta and veggies are tender.
Combine milk and flour in a resealable container; shake well to combine. Stir in pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.

Whole Wheat Pasta with Ricotta and Vegetables
Ingredients:
8 oz dried whole wheat or whole grain penne pasta
2 1/2 cups broccoli florets
1 1/2 cups asparagus or green beans cut into 1 inch pieces
1 cup light ricotta cheese
1/4 snipped fresh basil or 1 tbsp dried basil, crushed
4 tsp snipped fresh thyme or 1 tsp dried thyme, crushed
4 tsp balsamic vinegar
1 tbsp olive oil
1 garlic clove minced
1/2 tsp salt
1/2 tsp ground black pepper
2 large ripe tomatoes, seeded and chopped
2 tbsp grated parmesan or romano cheese

Cook pasta according to package directions, omitting any oil or salt.
Add broccoli florets and asparagus or green beand during the last 3 minutes of cooking; drain.
In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt and freshly ground pepper.
Add cooked pasta and veggies to ricotta micture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese.

Taco Soup
Ingredients:
1 lb lean ground beef
1 pkg (32ox) reduced sodium beef broth
I've substituted beef for turkey and beef broth for chicken broth.
1 can 15 to 16 oz black beans, rinsed and drained.
1 can 14.5 oz diced tomatoes
1pkg 1.25 oz reduced sodium taco seasoning
1 can 11oz whole kernal corn with sweet peppers.
Tortilla chips, optional

In a large saucepan, cook beef until browned. Drain off fat. Stirl in broth, beans, tomatoes, and taco seasoning. Bring to a boil over high heat; reduce heat and let simmer uncoverd for 15 minutes stirring occasionally.
Stir in corn. Serve with tortilla chips if desired.

Chicken and Noodle Casserole
Ingredients:
6 oz egg noodles, cooked
1 onion chopped
1 tbsp. oil
1 lb diced cooked chicken (3 cups)
1 can chicken, celery or mushroom condensed soup
1/2 can milk or chicken broth
2 tbsp Italian bread crumbs

Preheat oven to 350F. Saute onion in nonstick skillet. Combine all ingredients except crumbs. Pour into casserole coated with cooking spray. Top with crumbs. Bake for 25-30 minutes till hot and bubbly.