What to Eat this Week – Kid-Friendly Dinners

For #WhatToEatThisWeek, we’ve got tasty, kid-friendly (and the kid-in-you-friendly) dinners to put a smile on your face, fight the blahs of too-short winter days and too-cold winter nights. Enjoy!

MONDAY

Ingredients

• Salt for pasta water plus ¼ teaspoon, divided
• 13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
• 2 tablespoons Cabot Unsalted Butter
• 1 shallot, minced
• 2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
• 1 ½ cups fat-free milk
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• 6 ounces of Cabot Yellow Extra Sharp Cheddar, shredded (about 1 ½ cups)
• ½ pound ground beef
• 1 medium Roma tomato, diced

Ingredients

Syrup:

• 1 1/2 cups pure Vermont maple syrup
• 6 ounces fresh raspberries (about 1 1/2 cups)

Pancakes:

• 1 cup King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup Cabot 2% Vanilla Bean Greek Yogurt
• 2/3 cup milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (3.5-ounce) bar Divine 70% Dark Chocolate, coarsely chopped
• About 2 tablespoons Cabot Salted Butter or Cabot Unsalted Butter, divided

WEDNESDAY

Ingredients

• 6 ounces Cabot Mild Cheddar, Cabot Sharp Cheddar, Cabot Sharp Light Cheddar, or Cabot Tomato Basil Cheddar, grated (about 1 1/2 cups)
• 1/3 cup finely chopped pepperoni
• 2 (7.5-ounce) tubes regular-size refrigerated buttermilk biscuits (20 biscuits total)
• Olive or vegetable oil
• Marinara sauce (optional)

THURSDAY

Nothing beats a Classic Grilled Cheese Sandwich. Serve with carrot and celery sticks and some ranch for dipping, take your grilled cheese dinner to a new level!

Ingredients

• 2 tablespoons Cabot Salted Butter, softened
• 8 slices of your favorite bread
• Salt and ground black pepper to taste (optional)
• 6 ounces Cabot Sharp Cheddar, thinly sliced

FRIDAY

In addition to being kind of adorable, these Ham Cheese and Egg Cups are so tasty, and breakfast-for-dinner TWICE in ONE WEEK?!

Ingredients

• 12 (1-ounce) slices reduced-sodium Virginia or Black Forest ham*
• 3 (1-ounce) slices 100% whole-grain or white bread, each torn into 4 pieces
• 1 1/2 cups (12 fluid ounces) fat-free egg substitute
• 12 ounces Cabot Sharp Light Cheddar, grated (about 3 cups)
• 1/4 teaspoon ground black pepper, or to taste
• 3 tablespoons chopped fresh chives

SATURDAY

Even if you make a simple roasted veggie casserole because you need to have veggies at some point this week, serve it up with something fun and lovely like this gooey Skillet Cheesy Monkey Bread.

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.

Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.