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Family-Friendly Recipes: Meals That Everyone Will Love

In the hustle and bustle of daily life, finding recipes that please the whole family can be hard and stressful. To make mealtime easier and more enjoyable, we’ve curated a collection of our favorite kid-friendly recipes. These dishes are designed to bring smiles to faces, nourish growing bodies, and ensure everyone leaves the dinner table content and satisfied. And hey, while you’re gathering ingredients, why not shop at The Market? With our wide selection of local fresh produce, quality meats, and pantry staples, you’re sure to find everything you need to whip up these family favorites.

Baked Pecan Chicken Tenders

Ingredients:

  • 1.5-2 lbs chicken breast tenders or chicken strips
  • 2 cups raw pecan halves or pieces
  • 1 cup panko (or gluten free bread crumbs)
  • 1 tsp garlic powder
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1 cup all-purpose (or gluten free flour blend)
  • 3 eggs

Directions:

  1. Preheat oven to 425°F.
  2. In a food processor, pulse pecans until fine as breadcrumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.
  3. In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.
  4. Lightly season chicken tenders with salt and pepper. Working with one chicken tender at a time, dip in eggs, flour, eggs, and then pecan mixture. (be sure to press the pecan mixture onto the chicken to be sure it is completely coated). Set chicken on a baking sheet lined with a cooling rack or parchment paper. Repeat with remaining chicken.
  5. Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.
  6. Serve pecan chicken tenders warm with buttermilk ranch. Enjoy!

The original recipe can be found here.

Veggie Macaroni & Cheese

Ingredients:

  • 1-1/2 cups uncooked elbow macaroni
  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 3 large carrots, halved lengthwise and thinly sliced
  • 2 celery ribs, sliced
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 3 cups shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon paprika

Directions:

  1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13×9-in. baking dish.
  2. Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.
  3. Add sauce to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

The original recipe can be found here.

Chicken Broccoli Rice Casserole

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast, or 2 cups chopped cooked chicken, such as rotisserie chicken
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped yellow onion
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • 2 cups low sodium chicken broth, or one 14.5 ounce can broth plus enough water to make 2 cups liquid total
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup uncooked long grain white rice, rinsed well and drained, do NOT substitute other kinds of rice
  • 1 ½ pounds fresh broccoli crowns, cut into bite-size pieces, about 6 cups
  • ¾ cup whole milk
  • ½ cup grated Parmesan cheese
  • 2 cups shredded sharp cheddar cheese, 8 ounces, divided

Directions:

  1. Preheat oven to 350° F. Lightly grease a 9×13-inch baking dish.
  2. (Skip this step if using leftover cooked chicken or rotisserie chicken.) Cut the chicken breasts into small bite-size pieces. Heat the olive oil in a Dutch oven pot or large skillet over medium-high heat. Add the chopped chicken to the pan and cook until cooked through, then transfer the cooked chicken pieces to a clean plate.
  3. Reduce the heat to medium. Add the butter to the pot. Once melted, add the onion and cook, until softened, about 3 minutes, scraping up browned bits from the bottom of the pan. Then add the garlic and thyme and cook, stirring, for 30 seconds.
  4. Add the chicken broth, paprika, salt, pepper and uncooked rice to the skillet. Stir and bring to a boil. As soon as it comes to a boil, place the chopped broccoli on top (do not stir it in). Reduce the heat to a low simmer, cover the pan and cook for 10 minutes without lifting the lid. After 10 minutes, check that all of the liquid has been absorbed by the rice. If not, continue cooking with the lid on until all liquid is absorbed. It’s ok if the broccoli and rice aren’t quite tender yet, since they will cook more in the oven. Remove pan from the heat.
  5. Return the cooked chicken to the pan. Then stir in the milk, grated Parmesan and half of the cheddar cheese.
  6. Transfer to the greased baking dish. Top with the remaining cheddar cheese.
  7. Cover with foil and bake for 15 minutes, then uncover and bake for 5-10 minutes more until casserole is hot and bubbly.

The original recipe can be found here.