Sunday, February 6, 2011


I previously posted how important family meals are to my family and me (See Family Table post).  I also love to cook.  I am always looking for and trying out new recipes.  However, menu planning in my house is challenging to say the least.  You see, here's what I have to work with.  I have an 8 year old daughter who is a self-proclaimed vegetarian.  She decided this over a year ago because of her love for animals and has really stuck with it.  My 6 year old will eat most anything as long as it is not spicy (spicy to her is anything that has the tiniest bit of heat) and it doesn't look gross (such as creamed spinach).  My 3 year old is super picky and pretty much only eats chicken, spaghetti, French fries, and fruit.  If she can be persuaded to put anything "new" in her mouth, it is a real cause for celebration.  Then there's my hubby - a real meat and potatoes kind of guy.  For him, anything that can be spicy should be (like chili).  He is more than willing to try pretty much anything I cook (Thank Goodness!), but politely lets me know when he prefers that I never fix it again. 

Since I am sure there are lots of other families that struggle with picky eating issues too, I thought I would use my blog to share some recipes that work for my family in hopes that they will work for other families as well.  Here's the first one!

Chicken Spaghetti

2-3 boneless, skinless chicken breasts - cut into bite-size pieces
1 pound thin spaghetti
1 4 oz. jar diced pimentos, drained
1 small onion, chopped
1/4 cup chopped green pepper (about 1/2 a pepper)
1 can cream of mushroom soup
1 1/2 cups chicken broth
2 1/2 cups shredded cheddar cheese
salt and pepper to taste

Saute chicken in skillet.  Cook spaghetti according to package directions; drain.  In large bowl, mix pimentos, onion, green pepper, soup, broth, and 2 cups cheese.  Add in chicken and drained noodles; mix together.  Transfer to a 13x9 casserole pan and top with remaining cheese.  Bake at 350 degrees for about 30 minutes (until cheese is melted and bubbly).

This recipe is easy and makes a lot.  You could probably make double and freeze one, too.  (For my vegetarian, I kept out some of the mixture before I added the chicken and then baked hers in a separate little dish.)  Enjoy! 

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