Some of my favorite memories as a parent involve getting our kids involved in making a meal.

We’d gather around the kitchen table, each working on something to help get the meal ready. Sure, we probably ended up with more ingredients on the floor or in our mouths than in an actual dish sometimes as we nibbled as we prepared ingredients.

One of the older kids would cut vegetables with a little paring knife. The youngest would stir ingredients in a crock pot, squealing in delight as I complimented his cooking skills.

The laughter, excitement of seeing your creation being enjoyed … that’s stuff I’ll treasure forever.

These great memories also helped my kids learn valuable skills they’ll carry with them throughout their life. While they are not masters of the kitchen, they know enough to make decent cookies and make a meal for the family.

It’s interesting to see their personalities come out a bit in what they want to prepare. One kid would eat spicy stuff all day if you let him. He gravitates toward Mexican food. The only daughter likes easy-to-make things but sometimes likes a good curry or Asian dish. One son likes baking and experiments with cookies and desserts far more successfully than I ever had.

Below are several recipes that I like from Weelicious founder Catherine McCord. The food blog, which also has several cookbooks, features pretty easy-to-make, family-friendly recipes that I occasionally use to help bring the kids together in the kitchen.

I hope you enjoy them too.

SMILEY FACE PROTEIN PANCAKES

Ingredients
2 tablespoons hemp hearts
2 tablespoons chia seeds
1 cup white wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon kosher salt
2 large eggs
2 tablespoons vegetable oil
1 cup milk (maybe less)
1 teaspoon vanilla extract

Directions
■ Place wet ingredients (eggs, milk, vegetable oil, vanilla extract) in a bowl and whisk.
■ In a separate bowl whisk the dry ingredients.
■ Pour the dry mixture into the wet mixture and stir until just combined.
■ Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
■ Cook for 2 minutes on each side or until pancakes are set and golden.
■ Serve
* to make the pancakes with a smiley face: place the pancake mixture in a bottle, make a smiley face on griddle, allow to cook for 20 seconds and then cover with 1-2 tbsp of pancake mixture in a circle.

GRILLED CHEESE AVOCADO SANDWICH

Ingredients
8 slices sourdough bread
4 slices cheddar cheese
1 avocado, sliced
4 slices gruyere or provolone cheese
4 tablespoons butter, softened

Directions
■ Lightly spread one side of all bread slices with butter.
■ Place one slice of bread on a plate, butterside down, and cover with 1 slice of cheddar, half of the avocado slices ( I mash them down a bit) and finally, a slice of gruyere or provolone cheese.
■ Top with the remaining piece of bread, butterside up.
■ Preheat a panini maker or saute pan over medium heat and cook the sandwiches until the bread is golden and the cheese is melted, about 4 minutes.
■ Cut and serve.

APPLE “DONUTS”

Ingredients
2 apples, cored
1/2 cup whipped cream cheese
dye-free sprinkles
dye free food coloring
mini chocolate chips (optional)

Directions
■ Cut each cored apple into 5 rings.
■ Spread with whipped cream cheese. Add the dye free food coloring to the whipped cream cheese if you want to add an extra pop of color!
■ Top with remaining ingredients or other desired toppings.

VEGETARIAN SKILLET LASAGNA

Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 small butternut squash, peeled and cut in 1/2 inch cubes or 1 12-ounce bag fresh or frozen squash
1 cup fresh spinach
1 teaspoon kosher salt
2 cups marinara sauce
1 cup ricotta cheese
1 cup parmesan cheese
1 teaspoon Italian herbs, dried
6 no-boil lasagna noodles
2 cups mozzarella cheese, grated

Directions
■ Heat oil in a 12 inch cast iron skillet over medium heat and sauté for 4 minutes. Add butternut squash cubes, garlic, sprinkle with salt and cover and cook for 10-12 minutes or until fork tender. Add the spinach, stir and cook an additional minute.
■ Remove squash and spinach mixture to a medium bowl and cool.
■ In a separate bowl stir the ricotta, parmesan and herbs and cooled squash.
■ Place 1/2 cup of the marinara in the same cast-iron skillet and top with 2 pasta noodles. Spread 1/2 of the ricotta mixture on top and sprinkle with 1/2 of the mozzarella cheese.
■ Top with 1 cup marinara, 2 more noodles, 1/2 of ricotta mixture, remaining noodles, marinara and remaining mozzarella.
■ Place pan over medium low heat, cover and cook for 25-30 minutes or until pasta is fork tender.

MICROWAVE MUG DOUBLE CHOCOLATE BROWNIE

Ingredients
1/4 cup all purpose flour
1/4 cup packed light or dark brown sugar
2 tablespoons unsweetened cocoa powder
pinch salt
2 tablespoons canola oil
2 tablespoons milk, coffee or water
2 tablespoons chocolate chips

Directions
■ Mix together the flour, sugar, cocoa powder and salt until smooth in a small bowl.
■ Add the oil, milk and chocolate chips. Mix until thick and stiff and pour into a microwave-safe cup, mug or ramekin.
■ Cook in the microwave for 1 1/2 minutes for a gooey brownie, or 2 1/2 minutes for a well done brownie.

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