As much as possible, we try to avoid buying pre-packaged or ready-to-cook foods. But, when we do have them in our pantries and freezers, know that there are ways to mix them with veggies while still being appetizing to kids. Here are some suggestions:
1. Chicken Nugget Curry
Stomped on what to cook for dinner? Make something out of those frozen chicken nuggets by whipping up a quick Japanese curry dish. The kids will love it! Don’t skimp on the carrots either.
Makes 4 servings
1 200-gram pack frozen chicken nuggets 3 tablespoons vegetable oil, plus extra for frying 4 cubes japanese curry 1/2 cup white onion, chopped 1 teaspoon garlic, minced 1/4 cup red bell pepper, chopped 1 cup coconut cream 3 cups water 2 carrots, cubed 2 potatoes, quartered
Recipe instructions are at Yummy.ph. (Want homemade? We got our own recipe here.)
2. Corned Beef and Ham Chowder
Chunky and warm, this chowder is perfect for rainy weather. We love that it's more filling by having pasta, too. Plus, it's super easy to make.
Makes 4 servings
1/2 cup shaped pasta (shells, macaroni, etc) 1 table spoon butter 1 piece onion, chopped 2 cloves garlic, chopped 1 can corned beef (150 grams) 1 cup mixed vegetables, thawed 1 cup leftover ham, cubed 1/2 teaspoon italian seasoning 2 cups potato soup 1 cup tomato soup salt and ground black pepper
The kids are going to be popping these into their mouths until they're all gone. They can be made as a filling snack or a tasty appetizer. They're good finger-food for parties, too.
Makes 3 servings
1/4 cup butter 3/4 cup ham, chopped 3/4 cup corn kernels 3 cups cooked white rice salt and pepper, to taste 3/4 cup cheddar cheese, cubed 3/4 cup all-purpose cream, chilled 2 eggs, beaten 2-3 cups Japanese breadcrumbs oil, for deep-frying
Here's a real treat you can cook up for a special occasion: lasagna. For the meat, you can go with sausages. Replace them with garlicky longganisa and add a sprinkling of queso de bola for a Filipino twist.
Makes 6 to 8 servings
1/4 cup olive oil 1 cup white onion, minced 1/2 cup carrot, minced 1/2 cup celery, minced 500 grams raw pork sausage, casings removed and crumbled 1 425-gram can sliced button mushrooms, drained 2 medium eggplants, cubed 2 medium zucchinis, cubed 1 225-gram can diced tomatoes 1 720-ml bottle tomato purée 2 tablespoons tomato paste 1 cup vegetable or chicken stock, plus more if needed 1 1/2 teaspoons dried oregano 2 tablespoons parsley, chopped salt and pepper, to taste 1/4 cup butter, cubed 1/2 cup all-purpose flour 4 cups milk, warmed 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon white pepper 12 sheets large lasagna noodles, cooked according to package directions 1 200-gram pack ricotta cheese (optional) 2 1/2 cups grated, mozzarella cheese