Give me 1 good quick n easy holiday recipe for the kids to make and eat themeselves.?

plz include easy ingridients to get.Give me 1 good quick n easy holiday recipe for the kids to make and eat themeselves.?
Chicken and Potato Chowder





Makes 7 Cups; Serves 4 to 6


Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.








2 boneless skinless chicken breasts (12 ounces total), cut into cubes





Salt and freshly ground pepper





2 tablespoons olive oil





1 medium onion, coarsely chopped





2 garlic cloves, minced





2 tablespoons all-purpose flour





2 1/2 cups homemade or low-sodium store-bought chicken stock





1/2 pound red potatoes, cut into 1/2-inch cubes





2 1/2 cups whole milk





Pinch of ground nutmeg





3/4 cup frozen corn kernels, thawed





3/4 cup frozen peas, thawed





1. Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.





2. Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.





3. Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.








Quick Turkey Tetrazzini





Serves 6


A breadcrumb topping goes perfectly with this creamy casserole, which combines turkey, noodles, peas, and mushrooms.








2/3 cup fresh breadcrumbs





3/4 cup finely grated Parmesan cheese (about 3 ounces)





6 tablespoons unsalted butter, melted





1 teaspoon salt, plus more for seasoning





1 cup chopped onion





1 1/4 cups sliced mushrooms





3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)





1 cup frozen peas, thawed





3 3/4 cups homemade or low-sodium canned chicken stock





6 tablespoons all-purpose flour





2 teaspoons freshly squeezed lemon juice





1/2 teaspoon dried thyme





Ground pepper





1/2 pound curly egg noodles, cooked according to package directions





1. Preheat oven to 425掳. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.





2. In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.Give me 1 good quick n easy holiday recipe for the kids to make and eat themeselves.?
try rewording ur question.
Spicy Biscuits





Ingredients





100g vegan margarine


25g sugar


75g flour


2 tablespoons cinnamon





Cream the margarine with the sugar and then add the flour and spice. Roll out on a floured surface and cut out with cookie cutters. The recipe is quite crumbly when rolling out so you may need to transfer the biscuits to the baking sheet with a fish slice or similar rather than with your hands. Place on a greased baking sheet and cook in a 200 degree oven for 15 minutes or until golden brown.
Peppermint bark:





Melt 1 bag of Nestle Toll house chocolate chips (16 oz) with 1/2 bag of white chocolate chips (for kids, use low, low heat in the microwave and short (10seconds) times and stir often).





Once the chocolate is melted, stir in crushed candy cane pieces.





Spread the mixture on wax paper and allow it to set in the fridge or freeze. Break off pieces and enjoy!





Another variation on this is to use white chocolate only and instead of stirring in candy cane bits, add 1/2 cup dried cranberries and 1/2 cup coarsly chopped pistaccio nuts (not the red kind) for a red and green holiday bark.
Oriental Beef and Noodles


1 16-oz pkg frozen loose-pack broccoli stir-fry vegetables (broccoli, carrot, onion, red pepper, celery, water chestnuts, mushrooms)


2 pounds beef stew meat


1 12-ounce bottle sesame-ginger stir-fry sauce


1/2 cup water


1/4 teaspoon crushed red pepper (optional)


1 3-ounce package ramen noodles, broken





Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Top with meat. In a medium bowl combine stir-fry sauce, water, and, if desired, crushed red pepper. Pour over meat and vegetables in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Discard spice packet from ramen noodles. Stir noodles into meat mixture in slow cooker. Cover and let stand 10 minutes. Stir before serving.