10 Easy Recipes Your Kids Will Love and You Won't be Bored by Either

As any mother knows, parenting is a full-time career in itself, so throw another job on top of that and a serious amount of juggling is required! When I wrote my cookbook, Siriously Delicious ($20, amazon.com), I wanted to keep in mind that every busy mom is looking for simple, adaptable recipes that her family will actually eat. Of course, the book is a combination of nutritious meals and less nutritious meals for more indulgent occasions because like us working moms know ... life is all about balance!

Serves: 6
Hands on time: 10 Minutes
Total time: 30 Minutes

Everyone always assumes that because I write a food blog (and now a cookbook!), my kids must be fabulous eaters. WRONG! I have picky, picky eaters. Right around 18 months, each of them started rejecting all healthy foods (I’m exaggerating, but you get the picture). I’ve felt everything from frustration, anger, shame and embarrassment over it. Yet on my good days, I realize their palates are still expanding and they won’t be like this forever. Case in point: My son now eats salads! Victory! So I carry on, trying and sneaking: trying new foods, and when that doesn’t work, sneaking them into their meals. Cue this cheesy, one-pot Mexican pasta with a whole lot of, wait for it, SQUASH! The frozen squash sort of melts into the ground turkey, creating a slightly sweet counterbalance to the spicier Mexican flavors. Obviously, the best part about this dish is you can make it in about 30 minutes in one pot. The first time I made this, my oldest and youngest gobbled it up. The stubborn middle child? Well, we had a 1950’s style showdown. She sat there, crying, begging for a treat, resisting even one bite, and I held firm and drank a bottle of rosé by myself. Small victories, my friends.

1 tablespoon olive oil 1 pound ground turkey 1⁄2 (1-ounce) package taco seasoning 1 (12-ounce) package frozen butternut squash puree, thawed 8 ounces uncooked pasta of your choice 2 cups chicken stock 1 (8-ounce) jar taco sauce 1 1⁄2 cups preshredded Mexican cheese blend, plus more 1⁄4 cup chopped scallions, white and green parts (optional)