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Easy meals for frazzled moms

Perhaps you're like Allyson in Moms' Night Out and your husband sometimes forgets to tell you until the last minute that he invited someone over for dinner. Or maybe you're a dad fending for yourself and the kids while mom gets a much-deserved break. Whatever your situation, every parent could use some simple, quick recipes to help feed hungry kids.

‘HELPING’ HANDS  Michael Leone (left), Shiloh Nelson and Zion Spargo show why   mom needs a little break in the hilarious, new family comedy   MOMS’ NIGHT OUT.
momsnightoutmovie.com

Chicken Fajita Empanadas
Author: Paula Bendfeldt-Diaz
Prep time: 20 mins Cook time: 12 mins Total time: 32 mins

What you will need:

  • 2 bell peppers (I used red and green to give it some color)
  • 1 red or white onion, cut in cubes
  • 1lb chicken breasts, cut in cubes
  • 1 package of frozen empanada discs for baking
  • 1 package Tex-Mex Chicken Fajita Kraft Recipe Makers
  • 1 package Kraft shredded cheese (I used the Mexican 4 cheese blend)
  • 1 egg, beaten

What you will need to do:

  1. Remove frozen empanada discs from freezer and let thaw.
  2. In a sauce pan on medium, add half of the Kraft Lime Simmering sauce and chicken until cooked.
  3. Add onions and pepper, sauté until a couple of minutes until tender but still a bit crunchy.
  4. Remove from heat and let cool.
  5. Preheat your oven to 425°F.
  6. Place empanada discs on waxed paper. Put two tablespoons of filling in the center of each empanada.
  7. Sprinkle some shredded cheese on top.
  8. Using a brush, moisten the edges of the empanada discs with water.
  9. Fold the empanada discs and bring the edges together sealing them by pressing down on them with a fork.
  10. Glaze the tops with beaten egg.
  11. Bake on a lightly oiled baking sheet until golden, about 10-12 minutes.
  12. Serve with tomato salsa and chipotle (included on the Tex-Mex Chicken Fajita Kraft Recipe Makers box), guacamole and sour cream.

Quick Chicken Tacos
Prep time: 10 min Total time: 13 min Makes: 4 servings

What you will need:

  • 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Southwestern Seasoned Chicken Breast
  • 1/2 cup TACO BELL® Thick & Chunky Salsa
  • 4 TACO BELL® Crunchy Taco Shells, heated
  • 1/2 cup KRAFT Finely Shredded Cheddar Cheese
  • 1 cup shredded lettuce

What you will need to do:

  1. Heat chicken and salsa in saucepan on medium heat 3 min. or until heated through.
  2. Fill taco shells with chicken mixture; top with cheese and lettuce.

BBQ Pork Pizza

What you will need:

  • 1 ready-to-use baked pizza crust (12 inch)
  • 1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce, divided
  • 1 pkg. (11.5 oz.) OSCAR MAYER CARVING BOARD Hickory Smoked Seasoned Pulled Pork
  • 1/2 cup slivered red onions, divided
  • 1 cup KRAFT 2% Milk Natural Colby & Monterey Jack Cheese

What you will need to do:

  1. HEAT oven to 425ºF.
  2. SPREAD pizza crust with 1/4 cup barbecue sauce.
  3. COMBINE meat, remaining barbecue sauce and 1/4 cup onions; spread onto crust. Top with cheese and remaining onions.
  4. BAKE 10 to 12 min. or until cheese is melted.

Quick Fix Beef & Rice

What you will need:

  • 1 lb. lean ground beef
  • 2 cups frozen peas
  • 2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
  • 1/4 cup milk
  • 1 clove garlic, minced
  • 1/2 tsp. dried thyme leaves
  • 2-2/3 cups hot cooked instant white rice
  • 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

What you will need to do:

  1. PREHEAT oven to 350°F. Brown meat in large skillet; drain. Stir in peas, soup, milk, garlic and thyme. Bring just to boil.
  2. SPREAD meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.
  3. BAKE 10 min. or until cheese is melted.

Mexican Chicken & Rice

What you will need:

  • 4 small boneless skinless chicken breasts (1 lb.)
  • 3/4 cup TACO BELL® Thick & Chunky Salsa
  • 1-1/4 cups chicken broth
  • 2 cups instant white rice, uncooked
  • 1 cup KRAFT Shredded Cheddar Cheese

What you will need to do:

  1. PLACE chicken in large skillet; top with salsa. Add broth. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
  2. STIR in rice; sprinkle with cheese.
  3. SIMMER, covered, on low heat 5 min.

Quick & Easy Chicken Tetrazzini
Prep time: 10 min Total time: 30 min Makes: 6 servings, 1 cup each

What you will need:

  • 1/2 lb. spaghetti, uncooked
  • 2 Tbsp. butter
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 tsp. pepper
  • 1 pkg. (8 oz.) sliced fresh mushrooms
  • 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
  • 1 cup frozen peas, thawed
  • 1/4 cup KRAFT Grated Parmesan Cheese, divided

What you will need to do:

  1. Cook spaghetti in large saucepan as directed on package, omitting salt.
  2. Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cooking creme and peas; cook and stir 5 min.
  3. Drain spaghetti. Add to chicken mixture with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan.

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