• Marissa

3 Easy Kid Friendly Recipes

Eating is a necessity, but cooking is an art!

I don't know about you guys, but my weeks are always packed with work, sports, school, and the busy hustle of life. I am always on the go and doing things that require me to be up early. I am constantly rushing on the weekdays and on weekends, most nights we do not get home until after 9:00 PM. Because it is so late, I am in a rush to get the boys showed, complete homework, fed , and in the bed so in the morning they won't be acting crazy when its time to get up for school.

Cooking a full meal can be stressful at time especially if you had a long day. I use to be the mother who would run out and get a hot and ready every other day! LOL This is not good! I still do every now and then if we are all extremely tired. Hot and ready has saved us all from having a mad house, it's just so convenient. But, the truth of the matter is fast food every night is not healthy at all! So, to help all of you wonderful mothers out, below are three easy and fast recipes that I make and also that you can add to your menu. I hope these recipes will help all moms that are always on the go!

Breakfast Sliders


  • 1 pkg (12 count) Hawaiian Rolls

  • 8 - 10 eggs (depending on egg size & how "eggy" you want your sliders)

  • 6 large slices provolone cheese (thin slices)

  • sliced ham (at least 6 large, thin slices)

  • ¼ Cup butter (melted)

  • 1 Tbsp yellow mustard

  • 1 Tbsp brown sugar


  1. Scramble up your eggs however you like to do them.

  2. While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms).

  3. Place the bottom sheet of rolls in a pan and top with a thin layer of provolone cheese (I used about two large slices).

  4. Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. If your provolone is nice & thin, then you can add two more slices over the eggs and then again over the ham.

  5. Place the top sheet of rolls over the ham.

  6. At this point, either cover and store in frridge/freezer for future use or continue on to finish making...

  7. In a small bowl, combine melted butter, mustard & brown sugar. Stir until well combined (and the sugar is at least mostly dissolved). Then coat the tops of the rolls with the mixture. (I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides).

  8. Bake at 350 for about 10-15 minutes (until cheese gets nice & melty).

  9. Remove from oven and let cool a few minutes. Then cut, serve, and enjoy!

Texas Toast Pizza


  • Texas toast

  • Pizza sauce

  • Mozzarella cheese

  • Pepperoni or any toppings


  1. Put Texas toast on a baking sheet.

  2. Bake at 425 degrees for 2 minutes (each side)

  3. Top with sauce, cheese, and meat.

  4. Broil them on low until heated through (about 2-3 minutes)

30-Minute Skillet Lasagna


  • 1 (28 oz.) can petite diced tomatoes

  • Water

  • 1 (8 oz.) can tomato sauce

  • 2 tablespoons sugar

  • 1 tablespoon extra-virgin olive oil

  • 5 cloves garlic, minced

  • 1/4 teaspoon red pepper flakes

  • 1 pound ground beef

  • Garlic salt and freshly ground black pepper

  • 5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided

  • 8 ounces bow-tie pasta (farfalle)

  • 1 cup shredded mozzarella

  • 1/2 cup plus 2 tablespoons grated Parmesan cheese

  • 1 cup ricotta cheese


  1. Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.

  2. Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.

  3. Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.

  4. Remove skillet from heat and stir in mozzarella and 1/2 cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.


I use a 5 1/2-quart saute pan when making this recipe, but any large, deep skillet (with a lid) should work.

Each time you stir the lasagna, push down on the pasta so that it's all submerged in tomato sauce before recovering with the lid.

If sauce is evaporating too quickly during 20 minute simmering time, additional tomato sauce and/or water may be stirred in as needed.

Use your favorite fresh herbs. You may use all basil or a combination of basil, oregano, thyme, parsley. If you don't have fresh herbs, you may use dried (but use less since dried herbs are more concentrated).

I use a 5 1/2-quart sauté pan when making this recipe, but any large, deep skillet (with a lid) should work. too acidic, add a bit more sugar.

I pray these recipes will enhance your weekly menu. Please share your pictures and comment if you decided to make one. I would love to see how they turn out.



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