Double-duty dishes
1-2 pasta
Start with a basic spaghetti sauce for pasta. Create adult version with roasted red peppers and sauteed shrimp. Serve plain sauce on pasta. Add steamed broccoli. And use broccoli as a garnish for pepper-shrimp version.
1-2 chicken
Create nuggets for kids and sauced burgers for adults. Serve buttered egg noodles to both. For kids: carrots with dipping sauce. For adults: steam sliced carrots.
In skillet on medium-high, heat 1 tablespoon olive oil. Add 1/2 cup diced onions, reduce heat. Cook 7 minutes.
In food processor, pulse 2 pounds boneless, skinless chicken breasts until consistency of ground meat. Mix in 1/2 cup milk, 1/2 cup bread crumbs and salt, pepper and nutmeg to taste. Divide in half; cover and refrigerate one half.
Roll chicken into balls the size of golf balls. Roll balls in bread crumbs to coat. Flatten to form 1/2-inch thick nuggets. Cover with plastic wrap; refrigerate.
For burgers, mix cooled onions and remaining chicken. Divide into four portions. Shape each into a ball. Coat with bread crumbs. Pat into burgers.
In skillet on medium-high, heat enough oil to coat pan. In batches, cook nuggets 8-10 minutes, turning once. Cook burgers in same manner, allowing 12-15 minutes.
In skillet on medium-high, heat 2 tablespoons butter. Add 1 cup diced onion; cook 3 minutes. Add 12 ounces sliced mushrooms, salt and pepper to taste. Cook 7 minutes; add 1/3 cup white wine, increase heat to high. Cook 3 minutes. Add 3/4 cup chicken broth. Cook 3 minutes. Remove pan from heat. Wait 1 minute, then add 1/3 cup sour cream.
1-2 flank steak
Kids can have 2- to 3-ounce portions of thin-sliced grilled steak seasoned with salt. Before beef goes on grill, saute onions and spike barbecue sauce with adobo for adults. Serve with mashed potatoes and green beans.
