Kid-friendly recipes to power through school days


Family Features | Special to the JT

Weeknight meals are all about putting tasty dishes on the table in a short amount of time so you can share precious moments together despite busy schedules.

S’mores Skillet (Courtesy)

In a matter of minutes, you can prepare this Lentil Bolognese With Veggie-Based Penne for a quick yet flavorful recipe that can be enjoyed by little ones and adults alike.

Featuring Veggiecraft Farms Cauliflower Penne as its key ingredient, this family meal makes it easy to incorporate vegetables without sacrificing taste. Made with lentils, peas and cauliflower, zucchini or sweet potato, the veggie-based pastas are gluten-free, non-GMO, vegan, kosher, and good sources of protein and fiber.

Heading back to school doesn’t have to mean forgetting the fun of warm-weather treats. Once the homework is done and you’ve enjoyed dinner with loved ones, turn your attention to a dessert that tastes like it was prepared by a professional baker.

This S’mores Skillet starts with a sweet brownie base made with light-brown sugar, and then infused and topped with traditional s’mores ingredients. Just combine in a skillet then bake — or grill for that familiar outdoor feel — until warm and gooey.

Lentil Bolognese With Veggie-Based Penne (Pareve)

Serves 4


  • 1 cup dry French green lentils or brown lentils
  • 1 jar (24 ounces) marinara sauce
  • ½ cup vegetable broth
  • 1 box Veggiecraft Farms cauliflower penne (pasta also comes in elbow and spaghetti)


  • Fresh basil
  • Parmesan cheese
  • Red-pepper flakes


Cook lentils according to package directions. Drain; return to pot.

Add the marinara and vegetable broth. Stir well and simmer over low heat for about 10 minutes.

Cook penne as per package directions.

Top the cooked pasta with the lentil Bolognese, fresh basil, Parmesan cheese and red-pepper flakes.

Courtesy of

S’mores Skillet (Dairy)

Serves 6


  • 8 tablespoons unsalted butter
  • ¾ cup semisweet chocolate chips, divided
  • 2 ounces unsweetened chocolate
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup light-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup mini-marshmallows, divided
  • 6 graham crackers, roughly crumbled, divided


Preheat oven or grill to 350 degrees.

Place a medium heat-proof bowl over medium saucepan simmering with water.

Add the butter, ¼ cup chocolate chips and unsweetened chocolate; melt. Remove from heat and allow mixture to cool 15 minutes.

In a small bowl, whisk the flour, baking powder and salt.

In a large bowl, mix eggs, sugar and vanilla.

Add the chocolate mixture and blend until well-combined. Stir in the flour mixture.

Add ¼ cup chocolate chips, ½ cup mini-marshmallows and three graham crackers to the batter.

Pour the entire mixture into an 8-inch skillet. Top with the remaining mini-marshmallows, chocolate chips and graham crackers.

Grill or bake 10 to 12 minutes. Remove from grill.

Cool for 10 minutes and serve.

Courtesy of

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