DadsStory: A Few of Our Favorites


Submitted by:  Gregory O’hrenburg

I’ve been seeing these recipes on for a while now, and I have even successfully tried a few of them with my own kids.  Since the kids seem to really like them, I thought I would submit a few of our favorites for everyone to try out.

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I think most kids would really enjoy (and adults) the first two recipes I’m submitting, the Grilled BBQ Chicken & Cheddar and the Breakfast in a Crock Pot.  I have to admit, I really like the breakfast recipe because it cooks overnight and I don’t have to make anything for the kids in the morning.  It really saves me time in the morning when I’m busy trying to get everyone ready and out the door.

The last recipe, we all really like – however you might want to try it out first for yourself before you offer it to your kids.  After all, only you know your kids and what they will eat and will not eat.  I know what my kids like, and the Orange-Apricot Salmon is always loved.  But personal experience has shown me that not all of my kids’ friends enjoy it as much as we do.


Grilled BBQ Chicken & Cheddar
            3 tablespoons BBQ sauce
            4 small boneless, skinless chicken breast halves (about 1 pound)
            2 small unpeeled red potatoes, thinly sliced
            1 red or green bell pepper, seeded and sliced
            1 green onion (or scallion), finely chopped
            ¼ tsp salt
            1/8 tsp black pepper
            1 ½ cup reduced-fat shredded Cheddar cheese
            1.) Preheat oven to 375 degrees.
            2.) Place a foil sheet, about 12 x 12 inches, on a work surface.  Spoon about 1 teaspoon of BBQ sauce in the center of the foil.  Place one chicken breast half over the sauce and spread another teaspoon of sauce over the chicken.  Top with a quarter of the potato, bell pepper, and onion.  Sprinkle with a little salt and pepper.
            3.) Fold the foil in half to cover the contents, then make narrow folds along the edges to seal the packet.  Repeat with remaining ingredients to assemble three more packets.  Place all of the packets on a baking sheet and bake for 35 minutes.
            4.)  Open packets with scissors and carefully pull back the edges as the contents will be very hot.  Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for about two minutes (or until the cheese is melted).  With a spatula, transfer the contents of each packet onto individual serving plates.


Breakfast in a Crock Pot
            1 (28 ounce) bag Ore-Ida Frozen Potatoes O’Brien, thawed slightly
            ½ cup diced onion
            1 lb extra lean ham, trimmed of fat, diced
            2 cups shredded fat-free cheddar cheese
            1 cup skim milk
            3 cups egg substitute
            ½ tsp salt
            1 tsp black pepper
            1.) Spray the crock pot with a non-stick cooking spray.
            2.) This is a layered dish, so layer each of the following items in appropriate amounts as designated.  Place 1/3 of the potatoes on the bottom of the crock pot, followed by 1/3 of the onions, 1/3 of the ham, 1/3 of the cheese.  Repeat this step two more times ending with the layer of cheese.
            3.)  Beat together the egg substitute, milk, salt, and pepper.  Pour it over the layers in the crock pot.  Cover and cook on low for about 9 to 10 hours, or overnight.  (What a luxury to not have to make this in the morning, it cooks for you overnight and is ready in the morning!)


Orange-Apricot Salmon
            4 salmon fillets, about 6 ounces each, rinsed and patted dry
            2/3 cup orange juice
            ¼ cup apricot spreadable fruit
            2 kiwi fruit, optional, peeled and cut into ½ inch slices
            ½ cup fresh mint leaves
            1.) Preheat oven to 350 degrees.
            2.) Arrange salmon in a glass baking dish so they are not overlapping.  Pour orange juice over the fish and cover the top of the fish with apricot spread.
            3.) Bake about 8 minutes until the fish is almost done.  Arrange the kiwi slices over fish and bake for another 5 to 7 minutes, until the fish is cooked through and flaky.
            4.)  Put some mint leaves on each salmon fillet and serve.

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