I have a few recipe requests to post. The first is actually a Cooking Light recipe, Sesame-Chile Chicken with Watermelon Salsa. The kids absolutely love this chicken – Harper actually requested it last night out of the blue. The marinade is so easy to make and really delicious on the grill. The salsa is a bit spicy, but you can leave out some of the jalapeno if you want the kids to eat it. We serve it with coconut rice and mango:

Coconut Rice with Mango
In a pot or rice cooker add: 1 1/2 cups rice (I use 1 cup white jasmine rice and 1/2 cup brown jasmine rice), 1 cup light coconut milk, 2 cups water, 1-2 tablespoons sugar and a pinch of salt. Cook the rice completely and remove from heat. Stir in juice from half of a lime, about 2 tablespoons cilantro, and about a cup of diced mango.

The second recipe is one of my mom’s. It’s not specifically for kids, but it’s darn good!

Pasta with Spinach & Chicken
1/8 cup toasted sesame seeds
1/3 cup oil
1/3 cup soy sauce
1/3 cup white wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces bowtie pasta, cooked & cooled
3 cups chopped, cooked chicken, chilled (I use rotisserie)
1/2 cup chopped fresh parsley
1/2 cup thinly sliced green onions
8 cups lightly packed baby spinach leaves

Combine first 7 ingredients in a large bowl (through pepper). Toss with pasta & chicken. Add parsley & onions, toss until combined. Toss with spinach when ready to serve. The spinach tends to wilt, so if you have leftovers, just add more spinach when you’re ready to eat it. I also make this without the chicken – just add a little more pasta.