Amelia Levin_NPN_Contributor

Not all kids like to cook at younger ages and that’s to be expected. It’s easy to get intimidated around hot pots and sharp knives. But it doesn’t have to be that way. Here are some fun and safe ways to get your mini chefs involved in making dinner for the whole family! Meatless Monday We know it’s a cliché, but what better day to make a veggie-based pasta? Use a food processor to whip up an easy spinach “pesto” using fresh baby spinach, basil, nuts of your choice, and good parmesan or other aged cheese (optional). Have your kid(s) pour in the olive oil as the motor runs until the pesto is smooth. Cook pasta in a small pot according to package directions, drain (reserving about a tablespoon of the cooking water), and add pesto to the pot. Have your mini(s) stir to coat with a wooden spoon. They can also garnish the prepared bowls by sprinkling in some extra grated parmesan cheese and/or tear up more basil leaves to place on top. [Related: 5 tips for cooking with little kids] Taco Tuesday OK, OK, it’s another cliché, but do tacos on Tuesday ever fail? Switch things up a notch by making crispy taco bowls or cups with toppings of your choice. While you cook some ground beef (or chicken or turkey) seasoned with salt, cumin and chili powder, have your mini(s) push small flour or corn tortillas into the cups of a muffin tin lightly sprayed with olive or avocado oil. You can spoon in the cooked meat, and they can top with shredded Chihuahua, Mexican blend, or other cheese of your choice. Bake off the taco shells in a 350-degree oven for about 10 minutes or until crisp. Once cooled, serve the muffin cups with a variety of toppings: chopped tomatoes or mild salsa, diced avocado, shredded lettuce, chopped fresh cilantro, and a squeeze of lime — if they’re up for it. Meatball Wednesday Time to maka da meatballs! Add ground beef/pork or chicken/turkey in a large bowl. Have your kid(s) sprinkle in some seasoning (onion powder, garlic powder, salt, pepper, oregano), and then have them squeeze in some ketchup for sweetness. Either you or they can crack an egg and add some panko, or have them tear up day-old bread for fresh breadcrumbs to add to the mix. Using clean hands, mix up the batch and everyone can take turns rolling the meat into golf ball-size balls. Pour a jar of marinara in a large, deep skillet and heat until a slow simmer forms. Gently place the mini meatballs in the mix, cover and cook until cooked through but still tender. Serve with pasta, in hoagie rolls, or by themselves with a veggie of choice. [Related: Ways to make learning playful and fun for kids] Stir-Fry Thursday Remember Mongolian BBQ? Bring back the '90s fave with make-your-own stir-fry bowls. Set up a station with bowls of raw, pre-chopped veggies (broccoli, mushrooms, diced red and yellow peppers, matchstick carrots, peas or edamame, etc.). Have them hand you their bowl while you add the protein (diced chicken or turkey breast or shrimp) and some pre-made stir-fry sauce (store-bought or a combo of soy sauce, hoisin or honey, and grated garlic and ginger). Heat up a little neutral or avocado oil in a wok or large skillet and cook until meat is cooked through and veggies are tender. They can finish off their bowls with any garnish of their choice (sliced scallions, toasted sesame seeds, chopped peanuts or almonds), or skip this part. You can even have then pick out the veggies you’ll be using at the grocery store to help them get more excited about the meal. Pizza Friday Make an easy Detroit-style pizza using a pan! This one’s easier to handle than stretching out and dealing with fresh dough. Line a buttered, 9"’ x 11" pan with prepared pizza dough and lightly brush it with olive oil. Have your kid(s) place alternating pepperoni slices and diced cheese across the dough (Detroit-style uses buttery brick cheese, or go for combination of brick and mozzarella), making sure to place enough cheese in the corners to create those signature, caramelized edges. Bake in a 500-degree oven on the lowest rack until bubbly, and edges are dark brown, almost black — about 30-40 minutes. Be sure to let the pizza rest 10 minutes before cutting into squares and serving. Photo: Annie Spratt on Unsplash

Photo by Flora Westbrook Winter ain’t over just yet! With possible snow still on the horizon, we’ve got you covered with these warm and comforting, kid-friendly meals you can easily make in the slow cooker. Dressing them up with some fresh herbs, bright citrus and other toppers, though, will help keep your sight on Spring (and please the adults in the room). [Related: Make this easy London broil recipe for your family] Chicken Enchiladas Place 1 pound (or more) boneless chicken thighs in the slow cooker with a generous sprinkling of cumin, chili powder, garlic powder and onion powder, plus a pinch of salt and a 14.5-ounce can of fire-roasted, diced tomatoes (drained). Cook for 8 hours on low. Shred using two forks, stuff into tortillas, and bake them off with a bunch of cheese on top. Dress it up: Chopped fresh cilantro, lime wedges, a dollop of sour cream or plain Greek yogurt, and pepitas (toasted pumpkin seeds) for crunch. Cheeseburger Soup Place 1 pound ground beef (brown first, if possible), celery-carrots-onion mirepoix mix, garlic powder, 3 cups chicken broth or stock, 1/4 cup sour cream, 1 1/2 cups milk, 4 cups cubed potatoes, and 2 cups shredded cheddar cheese in a slow cooker. Cook on low for 8 hours. Dress it up: Halved cherry tomatoes, baby spinach leaves, cooked chopped bacon or bacon bits for smokiness, and homemade croutons (toss day-old bread pieces with olive oil and dried herbs and bake in a 350ºF toaster oven for 15 minutes or so) for crunch. Mac n’ Cheese Place 1 pound uncooked, rinsed elbow pasta, 2 1/2 cups whole milk, 3 cups shredded cheddar or extra cheddar cheese, 4 ounces American (or other melty cheese) cheese, salt, pepper, garlic powder, and dry mustard powder in the slow cooker. Top with 1/2 a stick of cubed, unsalted butter and cook on low for 8 hours. Dress it up: Steamed broccoli, grated Parmesan or pecorino cheese, torn basil leaves, balsamic glaze (made by microwaving balsamic vinegar on 30% power in the microwave for 2 minutes), and a touch of panko breadcrumbs for crunch. Build-Your-Own Ramen Place 1 pound boneless, skinless chicken breasts, diced yellow onion, a few garlic cloves, 4 cups chicken broth, 1/4 cup soy sauce, a touch of rice vinegar, a package of sliced mushrooms, and some minced ginger (or ground ginger) in a slow cooker. Cook on low for 3 hours. Remove chicken and add ramen noodles (from a few packages, discarding the chemical-laden seasoning) or Udon noodles. Cover and cook for about 5 minutes while you shred the chicken. Dress it up: Soft- or hard-boiled egg, baby spinach leaves, toasted sesame oil and sesame seeds, thinly sliced scallions, chopped fresh cilantro, Sriracha sauce or sliced jalapenos, peanuts (or almonds or cashews) for crunch.