What's for Dinner Tonight... A.K.A: What My Kids Will Eat: Pork Au Jus Sandwiches and Creamed Spinach

So, yes, this sounds fancy. And difficult. And not like something that kids would eat. However, it is actually one of the easiest (and best loved by my family) meals I know how to make. The best part? Can you say, "crock pot?"

Yes, I will admit that my 5 year-old won't touch the spinach. The problem is the way it looks, of course, and I know if he actually tried it he would change his tune. Also, the spinach just seems to go so well with the sandwiches, but you can certainly substitute another veggie.

Au Jus Sandwiches
Serves 4-6

2 lb pork roast
1 packet Lipton (or generic equivalent) onion soup mix
1 cup water
1 8 oz package fresh mushrooms
6 French rolls

Directions:

1. Set crock pot on low. Pour in water.
2. Rub pork roast entirely with dry soup mix. Add remainder to water.
3. Place roast in crock. Let cook for 4-5 hours. If your roast has a pop-up timer it will probably go off around 2.5 hours. However, continue to let cook for better flavor.
4. Add mushrooms on top of roast one hour before serving.
5. Slice rolls down the middle. Slice roast and serve on rolls. Add mushrooms and some of the liquid from the bottom to each sandwich.
6. Serve some of the liquid from the bottom on the side for dipping.

Creamed Spinach
Serves 4

1 10oz package frozen spinach
3oz regular or low fat cream cheese
1 tablespoon butter or margarine
1/8 teaspoon nutmeg
1/4 cup grated parm cheese

Directions: Preheat oven to 325.

1. Remove outer wrapper from spinach and microwave in the little cardboard box it comes in for 7 mins.
2. In a small casserole dish mix together spinach with cream cheese, butter and nutmeg. Top with cheese.
3. Cover and bake 20 mins.

What's for Dinner Tonight... A.K.A: What My Kids Will Eat: Chicken and Peppers

Yes, you can probably argue that this isn't my kid's favorite dish. Except for the baby of course, who will eat ANYTHING. But the adults in my house are pretty fond of it.

More importantly, memories of this dish make me smile. See, this is one of the few dishes that I make that my parents' made when I was a kid. It's also the first "real" meal I learned to make when I was cooking for myself in college.

Yes, I used to cook this in my first incredibly crappy apartment kitchen. That is how ridiculously easy it is to make.

Chicken and Peppers

Ingredients:

4 boneless, skinless chicken breasts; cut into 1 inch pieces

1 green pepper, chopped

1 teaspoon basil

2 tablespoons olive oil

1 15oz can chopped tomatoes, undrained

1/2 teaspoon pepper

1 teaspoon salt

cooked rice

Prep:

Preheat oven to 350.

1. Place olive oil, chicken, peppers, basil, salt and pepper in a casserole dish. Stir. Cover and bake 30 mins.

2. Add tomatoes. Re-cover, bake 30 mins.

3. Serve over rice.

The salt can definitely be reduced, depending on your family's tastes. Unfortunately, we like our salt around here.

The way my kiddos will eat it? All signs of tomatoes and peppers must be removed, then the chicken and rice are served separately. Add a side of raw carrots with peanut butter for dipping. It's probably my own fault for catering to pickiness.

What's for Dinner Tonight... A.K.A: What My Kids Will Eat: Beef Taco Skillet

Figuring out what to make for dinner can be frustrating if you are short on time, money and adventurous eaters. One site I love to consult for recipe ideas is Campbell's Kitchen. They are always quick, easy and cheap. Here's what's for dinner tonight:

Beef Taco Skillet

Ingredients:

1 pound ground beef

1 can tomato soup

1 cup mild or medium salsa (mild in our house)

1/2 cup water

4 flour tortillas

1 cup shredded chedder

1 cup canned corn

Prep:

1. Cook beef in skillet, drain.

2. Dump in everything else but the cheese. Bring to boil, reduce heat to low and cook for 5 minutes. Stir in cheese.

Adapted from Campbell's Kitchen Beef Taco Skillet recipe.