Q: Hi Ms. Dawn! Let me start off by saying how much I idolize you.  I am one of your biggest fan and it’s so nice to know that you already have a column where you give advice to moms like you. Anyway, I am a mother of six and I am writing to you about how to give my children healthy and nutritious food that would fit my budget. It’s hard to think of a meal that I can prepare especially nowadays when everything is expensive. But at the same time, I don’t want my kids to suffer or to deprive my children of healthy and nutritious food. By the way, my children’s ages are 8, 7, 5, 4, 2 & 1. Thank you and more power.

Mary Jane Amistad

A: Thanks for the wonderful compliment, Mary Jane! Wow, you are a certified wonder mom for giving birth to six children! Amazing!

Because of the differences in your kids’ ages, I can imagine how hard it must be for a mom like you to prepare meals. Because of the prices of food right now, it will be wise if you prepare meals that all of you can eat with some additional ingredients here and there. It will save you cooking time and of course gas. This way, the entire family will be eating healthy and nutritious dishes.

I would like to share these recipes with you. I hope the tweaked suggestions for both adults and children will help get your creative juices going from the kitchen to the dinner table.

Mac ‘n’ Cheese

For Grown-ups: Mac n’ Cheese with Mushrooms and Red Peppers
Preparation time: 15 minutes   
Cooking time: 10 minutes    Broiling time: 1 to 2 minutes       
Yield: 4 servings (2 kids, 2 adults)

Ingredients:
Light Olive oil
1 cup sliced baby Portobello mushrooms
½ cup low-fat milk
1 ¾ cups shredded Cheddar cheese
½ cup grated parmesan
4 cups cooked elbow pasta (1/2 pound uncooked)
¼ cup thinly-sliced roasted bell peppers
½ shredded sharp-tasting Cheddar cheese

Directions:
1. Coat a shallow ovenproof dish with a little light olive oil then set it aside. Saute mushrooms in a small skillet over medium-high heat until golden; remove from heat.
Add milk, Cheddar cheese, and parmesan to a medium pot.
2. Cook over low heat until small bubbles appear (not boiling). Whisk until cheese is melted. Pour over cooked pasta and stir. Divide mixture, keeping half plain to serve to kids.
3. For Adults, mix mushrooms and red peppers into the remaining half.
4. Spoon into casserole dish and sprinkle with cheddar. Broil 1 to 2 minutes, or until top is golden and cheese is bubbly.

How Kids can Help: Measure ingredients; stir cheese sauce and cooked pasta together.

Pizza Pocktes

For grown-ups: Pizza Pockets with Prosciutto and Artichokes
Preparation time: 15 minutes
Baking time: 20 minutes
Yield: 4 pockets (2 kids, 2 adults)

Ingredients:
Light Olive oil
Flour
13.8-oz tube refrigerated pizza dough
½ cup marinara sauce
1 cup shredded low-fat mozzarella
2 tsp grated parmesan
¼ cup thinly sliced marinated artichoke hearts
2 slices prosciutto, cut into ¼ -inch strips

Directions:
1. Heat oven to 400*F. Coat a baking sheet with light olive oil.
2. On a floured surface, roll dough into an 18x12-inch rectangular. Cut into four pieces.
3. Spread 2 tbsp of sauce over each piece. Sprinkle with ¼ cup mozzarella and ½ tsp grated parmesan.
4. (For adults) Place artichokes and prosciutto over the two pieces.
5. Fold each piece in half and press the edges together. Place on the baking sheet and bake for 20 minutes.

How Kids can Help: Measure and add ingredients; roll dough and top with ingredients.
Calories per Serving: Kids 359 calories, 9 g fat (2 g saturated), 996 mg sodium, 11 mg cholesterol; Adults 404 calories, 12 g fat (3 g saturated), 1,330 mg sodium, 23 mg cholesterol

Chicken Nuggets

For Grown-ups: Chicken Croquettes
Preparation time: 15 minutes
Baking time: 25 minutes
Yield: 4 servings (4 nuggets per child, 2 croquettes per adult)

Ingredients:
Light olive oil
2 large eggs
½ cup seasoned bread crumbs
2 cups large chunks of rotisserie chicken breast
1 small onion, in chunks
Salt and black pepper
½ cup chopped fresh spinach
¾ cup shredded cheddar

Directions:
1. Heat oven to 400*F. Coat 2 baking sheets with light olive oil. Beat eggs in medium bowl. Put bread crumbs in pie plate.
2. Pulse chicken, onion, salt and pepper in food processor until finely chopped. Add to eggs, and stir to combine.
3. Divide in half. For kids: Shape into 8 nuggets; roll in crumbs; place on sheet. For adults: Mix spinach and cheddar into remaining half. Form 4 logs, roll in crumbs; place on second sheet.
4. Bake nuggets for 15 to 18 minutes and croquettes for 22 to 25 minutes, or until golden brown, turning halfway through.

How kids can help: Measure and mix ingredients.
Calories per serving: Kids 231 calories, 8 g fat (2 g saturated), 780 mg sodium, 169 mg cholesterol; Adults 411 calories, 22 g fat (11 g saturated), 1,072 mg sodium, 213 mg cholesterol.