HELP! PLEASE! Nieces coming for dinner!?

Chicken nuggets, Corn, Macaroni & Cheese, my kids love these 3 served as a meal.

Keep it simple. Kids are simple creatures, it generally doesn't take much.

Get all the fixings for pizza. You can buy crusts, bagels or English muffins, sauce, cheese, pepperoni, whatever they like. They like making the pizza, it will kill some time and actually eat. Serve it with veggie sticks and ranch dressing. Also get a cake mix (boxed is fine), let them make these as well, frost the way they like and let them decorate with sprinkles. For drinks let them have Shirley Temples.

Keep it simple.

Chicken Enchilada Skillet

• 1 tablespoon oil

• 1 lb. boneless skinless chicken breasts, cut bite-sized

• 1 14.5 oz. can chicken broth

• 1/4 cup ranch dressing

• 2 tablespoons flour

• 6 flour tortillas, cut into small pieces

• 1 cup shredded four cheese

• 1/2 cup salsa

• Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.

• Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.

• Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.

Get some pizza kits and toppings then make small individual pizzas and let them help. No sure how old they are but it will keep them busy and can be made into a fun and educational activity.

You could actually take them to the grocery store to help buy the fixin's and then get them to help clean up.

How old are they??? If they are rele young (2-4) then, you should make finger food. Something like chicken fingers, fishsticks, and french fries. If they are school aged (5-17) then they might want something like burgers, hotdogs, spaghetti, and maybe a tasty veggie like corn. If they are older (18+) then, anything you would make for yourself probably. You could always call and ask. Good Luck!

Kids generally eat the same kind of food as adults. Only smaller amounts.

You were a kid once werent you?

Try Hamburgers, Pizza or something fun like that. Just ask them what they want - its not rocket science.

kids can be picky eaters at times have you tried asking their parents what kinds of food they like? i've found this very helpful in the past.

PIG IN BLANKET AND FRENCH FRIES.... CHEESE BURGERS, HOT DOGS CORN DOGS, CHICKEN NUGGETS, MAC AND CHEESE, MASHED POTATO'S, CORN, CHICKEN SANDWICHES. IF ALL ELSE FAILS TAKE THEM TO MC D'S

lasagna

spaghetti

meatloaf

fried chicken

1st ask parents if they allergic to anything or if there is somethings they defintely don't eat...

here are some ideas:

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Cheese Quesadillas

Quesadillas:

12 (5-inch) corn tortillas

1/2 pound Cheddar, Monterey Jack or Colby cheese, thinly sliced

4 tablespoons (1/2 stick) unsalted butter

Topping and Salsa:

1 pound vine-ripened tomatoes (about 2 tomatoes)

1/4 small red onion

2 to 3 tablespoons chopped fresh cilantro

Hot sauce such as chipotle or Mexican green chili sauce to taste (about 1/2 teaspoon)

Kosher salt

1 Hass avocado, halved, seeded, and sliced

Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.

While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.

Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

you can add favorite deli meats (pepperoni, ham, salami, etc...)

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Ham and Cheese Pinwheels

Roll-ups may be assembled ahead of time, wrapped lightly in plastic wrap and packed in lunch boxes. Cut into pinwheels just before serving.

2 tablespoons cream cheese

2 tablespoons mayonnaise

1/2 cup grated Cheddar

1 tablespoon chopped pimiento

1/2 teaspoon Baby Bam or Essence, recipes follow

1 to 2 drops hot sauce, optional

2 (7-inch) flour tortillas

4 thin slices deli ham

In a small mixing bowl, combine the cream cheese, mayonnaise, Cheddar, pimiento, Baby Bam or Essence, and hot sauce, if using, and stir well to combine.

On a cutting board, lay the 2 tortillas flat. Using the rubber spatula, divide the cheesy filling evenly between the 2 tortillas. Spread the filling to within 1/2-inch from the edges of the tortillas.

Lay 2 slices of ham over the filling. Using clean fingers, roll each tortilla into a cylinder shape, rolling as tightly as you can. Using a chef’s knife, cut each cylinder into 1/2-inch slices, or "pinwheels." Serve immediately.

Baby Bam Seasoning:

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.

Store in an airtight container for up to 3 months.

Yield: about 3/4 cup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Beef and Chicken Fajita Burgers: Have One of Each!

Beef Fajita Burgers:

1 1/3 pounds ground sirloin

2 tablespoons Worcestershire sauce, eyeball it

1 tablespoons chili powder, a palm full

1 1/2 teaspoons ground cumin, half a palm full

2 to 3 tablespoons fresh picked thyme leaves, several sprigs

Several drops hot sauce

1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

Extra-virgin olive oil, for drizzling

Chicken Fajita Burgers:

1 1/3 pounds ground chicken

1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full

2 to 3 tablespoons chopped fresh cilantro leaves

Several drops hot sauce

1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

Extra-virgin olive oil, for drizzling

Seared Peppers and Onions:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 red or green bell peppers, seeded and thinly sliced lengthwise

1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut

1 jalapeno or serrano, seeded and chopped

2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice

8 crusty rolls, split

Bacon and Black Bean Smash, recipe follows

Heat a grill pan or large skillet over medium high heat.

For Beef Fajita Burgers:

Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.

For Chicken Fajita Burgers:

Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.

Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.

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Bo Burger

1 1/2 pounds ground beef, 80 percent lean

Salt and pepper

1/2 cup cold water

1 onion, sliced 1/4-inch thick

4 eggs

4 hamburger buns

4 slices American cheese

In a large bowl, season the ground beef with salt and pepper. Add 1/2 cup cold water and mix by hand until meat has absorbed all the water (the water keeps the burgers moist and juicy). Shape into 4 patties. Heat a large cast iron skillet over medium-high heat. Spray the skillet with non-stick cooking spray. Add the burgers and cook to desired temperature, about 8 to 10 minutes per side for medium-well. Remove the burgers from the pan and set aside. Add the onions slices to the same skillet and cook until golden brown on both sides, being careful to keep them in whole slices. It should take about 3 minutes per side. Remove from the pan and set aside.

Crack the eggs into the same skillet and cook until the yolk is not runny. Carefully remove from the pan. Lay the bottom of 4 hamburger buns on a flat surface. Top each bun with a burger. Top the burgers with 1 egg, onion slice, 1 slice of cheese and then the top bun. Lightly press the sandwiches together with your hand. Place the sandwiches into the pan and cook for 1 minute on each side to griddle the buns. Serve with French fries and pickles.

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French Fries

6 large red potatoes, skins on

Oil, for frying

1 large sweet onion

Salt and pepper

Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 degrees. Par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room temperature.

Cut onions into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepper

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Crispy Chicken Fingers

1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces

1/2 cup lowfat buttermilk

Cooking spray

4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)

1/4 teaspoon salt

Freshly ground pepper

Honey-Mustard Sauce, recipe follows

Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.

Honey-Mustard Sauce:

1/2 cup Dijon mustard

1 tablespoon mayonnaise

3 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Yield: 1 1/4 cups

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BBQ Chicken Toes

Small wooden skewers

2 tablespoons extra-virgin olive oil, plus extra for drizzling

3 cloves garlic, chopped

1 onion, chopped

3/4 cup brown sugar

6 tablespoons Dijon mustard

1 cup ketchup

3 tablespoons Worcestershire sauce

2 pounds chicken tenderloins, cleaned and cut in 1/2

Salt and freshly ground pepper

Soak the skewers in water for at least 30 minutes.

In a medium saucepan, add olive oil, garlic and onion and place over medium heat. Saute for 2 to 3 minutes. When onions are soft and translucent, add remaining ingredients and season, to taste. Simmer for 5 minutes until thickened. Remove from heat and set aside

Skewer a tenderloin half on each of the soaked wooden skewers, keeping the tenderloin towards the end. Drizzle the chicken with olive oil and season with salt and pepper. Grill the skewers over medium heat. Cook for 2 minutes then turn each skewer over once and then brush on the reserved BBQ sauce. Cook for 2 to 3 more minutes until cooked through.

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Pepperoni, Macaroni and Cheese "Lasagna Style"

Salt and freshly ground pepper

1 pound lasagna

Olive oil

4 tablespoons butter, plus 1 tablespoon

1 teaspoon garlic, minced

4 tablespoons all-purpose flour

2 1/2 cups half-and-half

2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan

4 ounces grated Cheddar

8 ounces grated mozzarella

1 pound pepperoni, sliced thin

1/2 cup fresh bread crumbs

Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 375 degrees F.

In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.

Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.

Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving