Kid Friendly Couscous w/ Chicken & Veggies

Kids Couscous with Chicken and Vegetables

Tot Tuesday is a weekly feature where I highlight a special kids activity, frugal recipe for kids, kids tutorial, etc.

So it’s a new year and many of us have resolved/planned/decided (no matter what you call it!) to eat healthier. This doesn’t start and end with us adults though. Our children need to be eating healthier too! In an effort to expand my little ones palettes, I have resolved to try a new recipe every single week with them, whether it’s ingredients they enjoy or not. You just never know when something is going to spark an interest or open a window!

So this week, I decided to pull out one of my favorite kid cookbooks: Superfoods-For Babies and Children by Annabel Karmel.

I bought this cookbook originally when I first decided I wanted to try and make my own baby food. The book has recipes all the way up to the elementary school years however. I have several children’s cookbooks, but I do have to say that this one is my favorite.

Since this resolution (feeding the kids one new recipe a week) was kind of a new one, I had to work with what was in my pantry and fridge. I flipped through the book and found a neat little couscous recipe and decided it was worth a shot.

Now my kids have never had couscous (in fact I haven’t either…), but on a whim awhile back I purchased some. My son is not a fan of pasta or rice, so I thought it might be worth a shot to see if he would eat couscous (I’ll spoil the ending on this one…no. My daughter did though!).

Feel free to omit the chicken in this recipe and use it as a side dish.

Kid Friendly Couscous w/ Chicken & Veggies


  • 1 cup unsalted chicken broth
  • 1/2 cup couscous
  • 1 tbspn unsalted butter
  • 1/4 cup diced onion (diced very small)
  • 1/2 cup diced zuchini (diced uniform to the onion)
  • 2 tomatoes peeled and diced (I used canned tomatoes)
  • 1/2 cup cooked chicken diced uniform to veggies
  • salt and pepper to taste

1. Bring the chicken broth to a boil. Pour over couscous (be sure to do this in a bowl with plenty of room) and let sit. Fluff with a fork when the liquid is absorbed.

2. Melt the butter in a pan and cook the onions and zucchini until fork tender. Add the tomatoes and heat through, about a minute.

3. Take the pan off the heat and add the couscous, combining the veggies and couscous.

4. Add the chicken, season with salt and pepper to taste, and serve.

My daughter really enjoyed this.

My son wanted no part of it! My daughter is definitely our more adventurous eater, but I’m still glad I presented the dish to my son. I think it’s important to expose even the pickiest eaters (especially the pickiest eaters!) to a wide variety of foods on  a regular basis.

He really enjoyed his yogurt at least!

5 Minute Tostadas

By popular demand, I’m going to start posting some of my most frugal recipes on Family Friendly Frugality. I’m no gourmet, and I’m also not a health nut. I do know how to make a cheap meal that tastes good though!

Tostadas are an an easy easy dinner option when you need to get a filing meal on the table fast. My husband raves about my tostadas. They are so incredibly simple, so it’s a meal I don’t mind making on demand. (my husband NEVER demands anything of me, but you know what I mean!)

5 Minute Tostadas

  • 1-2 corn tortillas per person (If you want to make this even easier, you can buy pre-fried corn tortillas at the store…they aren’t as good)
  • refried beans (I either make my own or buy the fat free in the can)
  • shredded cheddar
  • shredded lettuce
  • diced tomato
  • vegetable oil
  • salt and pepper
  1. Heat up enough oil to cover the bottom of your frying pan. You want it pretty hot. Test it by sticking the tip of a tortilla in…if it immediately starts to bubble, it’s good. 
  2. Using your tongs, place tortilla in oil. Let cook about 30 seconds each side and place on a paper towel to drain after (the tortilla SHOULD be hard and flat)
  3. Heat beans and spread a layer of beans onto each tortilla
  4. Top with cheese, tomatoes and lettuce
  5. Generously add pepper and just a teeny bit of salt
  6. Serve with rice or a salad
Super easy! I’m not going to claim it’s the most healthful meal. It’s quick, easy and cheap though! Add more veggies if you like, get creative with sides. Use refried black beans. Add meat! Change it up and make it your own!
Happy eating!

Guest Post at $5 Dinners-Chicken with Rice

One of my favorite frugal dishes is Arroz Con Pollo (Chicken and Rice). A total comfort food for me and my family, it’s a low cost meal that doesn’t feel low cost at all. I’ve tweaked this recipe a lot over the years and I’ve finally settled on a version of it that my family loves. With cooler temps about to set in, it’s the perfect meal to cozy up with on a cool fall night. Serve alone or with some pinto beans and a salad.

Head over to $5 Dinners for the recipe!

How to turn one $5 whole chicken into at least 6 meals

So you know those tiny little whole roasting chickens at your supermarket? Those chickens are a frugal gal’s best friend. They go on sale for $.77 a lb every couple of weeks and a good sized one ends up being around $5-$6(stock up at around $.77 a lb!). So why is that chicken a good deal when I can get a pound of ground beef that is only $2.94?
That pound of ground beef might feed your family for one night…but I’m going to tell you how that little chicken can feed your family for at least SIX meals.

You do need a few other ingredients, but luckily they are things most of us have on hand already


  • 1 whole chicken
  • 1 tbspn olive oil
  • 1 onion (diced)
  • 3 carrots (rough chopped)
  • 4 stalks celery (rough chopped)
  • Salt&Pepper
  1. Preheat oven to 325 degrees.
  2. Place chicken in a roasting pan either on a rack or just ball up some aluminum foil and set it up on top of the balls. Drizzle the olive oil over the chicken and season with salt and pepper.
  3. Bake in the oven for 1 hour and 45 minutes.When the chicken is done, let it cool.
  4. Pull off the skin and discard. You can pull off the breasts and dice them and shred the rest, or just shred it all. I like to portion it out into bags in 1 cup portions and freeze.
  5. Now fill a big stock pot with 6-8 cups of water. Put the chicken, celery, onion and carrots in the water. Season the water with salt and pepper (chicken broth is generally pretty salty, you’ll know after it is cooked if it is to your liking). Bring it up to a boil and then bring it down to a simmer. Let simmer for 2-3 hours on the stove until the bones are totally falling apart.
  6. Drain the broth and portion it off in one cup portions into bags or plastic containers, and freeze. If you like, you can also separate out the veggies and serve them for dinner. They will be super tender and flavorful, but you probably want to eat them right away because they won’t taste as good reheated.

Use the chicken for pizzas, tacos, in casseroles or on salads. The broth can be used in any recipe that calls for chicken broth.

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