Kid-Friendly Recipes the Whole Family Will Love

March is National Nutrition Month, which makes it a great time to think about healthy dishes for your family to enjoy! Check out these recipe ideas from Parkland’s executive chef, Adam Schloemer:

Turkey Taco Stuffed Poblano Peppers

Servings: 6                   Serving Size: 2 halves

Ingredients:

• 6 poblano peppers
• 1 lb. ground turkey
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 packet taco seasoning
• ½ cup water
• 1 (15 oz.) can black beans
• ½ cup frozen corn kernels
• 1 (16 oz.) jar of salsa
• ¼ cup chopped cilantro
• 3 oz. cotija cheese
• 4 oz. sharp cheddar cheese

Instructions:

1. Preheat oven to 450°F.
2. Cut poblanos in half lengthwise. Remove seeds and white pith from inside the peppers. Lightly coat the peppers in oil. Place peppers skin side up on a baking sheet pan and place in preheated oven for 15-20 minutes or until the skin of the peppers look roasted. Remove from the oven and set aside.
3. Heat a large skillet over medium high heat and add the ground turkey, diced onion, and minced garlic. Stir while cooking so the turkey crumbles. Cook for 10-15 minutes or until the ground turkey has browned.
4. Reduce heat to medium low and add ½ cup water, taco seasoning, black beans, corn kernels, and salsa. Stir until well combined. Continue cooking until the mix thickens and there is no longer standing moisture in the mix.
5. Remove mixture from heat and mix in chopped cilantro and crumbled cotija cheese.
6. Flip the poblano peppers over so the skin is on the bottom and then spoon filling mixture into peppers. Top peppers with shredded cheddar cheese. Place peppers back in oven for 15-20 minutes or until cheese is melted and an internal temperature of 165°F or higher is reached.
7. Remove from oven and enjoy!

Chicken Spaghetti

Servings: 6                               Serving Size: 8 oz.

Ingredients:

• 1 small onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 8 oz. baby spinach
• 2 garlic cloves, minced
• 16 oz. thick spaghetti
• 1¼ teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon Cajun seasoning
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups milk
• 3 cups cooked chicken, chopped
• 3 cups cheddar cheese, shredded

Instructions:

1. Preheat oven to 400°F and lightly grease a 9-by-13-inch baking dish.
2. Heat a large sauté pan over medium high heat and add the flour. Stir until well combined. Continue stirring while cooking for about 3-4 minutes so the flour does not burn.
3. Reduce heat to medium low and add the diced onion, diced bell pepper, diced celery, minced garlic, and baby spinach. Stir until well combined. Cook for about 1 minute.
4. Add the milk and chicken stock and stir together until a sauce is formed. Add the salt, black pepper, paprika, and Cajun seasoning and stir together. Remove from heat and set aside.
5. Bring a large pot of water over high heat to a rolling boil. Add the pasta and cook until al dente. Remove from heat and strain off liquid. Rinse noodles with cold water to stop them from cooking.
6. Add cooked spaghetti, cooked chicken, sauce mixture, and shredded cheddar cheese to a large mixing bowl and mix until thoroughly combined. Transfer to the greased baking dish and place baking dish in oven.
7. Bake for about 15-20 minutes or until the internal temperature reaches 165°F or higher. Remove from the oven and enjoy!