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Denver Bacon Burrito

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Every parent I know is on a quest to keep their dinner hour simple, quick and trauma-free. Often that means you end up throwing together the same meal night after night. If you don't mind eating pasta with reheated sauce every night, feel free to carry on. However, if you're looking for a little variety, here's an easy recipe that you can pull together from ingredients that are probably already in your kitchen. It will keep your kids happy, your budget balanced and will get dinner on the table in a snap. It's also a good one to make ahead and the leftovers are just as tasty as the original.

Doesn't that look good? The rice is nutty and substantial, the peas lend sweetness and the cheesy sauce makes it creamy and a sure bet with the kids. What are you waiting for? This is sure to become a Family Favorite. So go on and make dinner already!

1 tablespoon olive oil
2 cups diced onion
3 broccoli crowns
2 cups frozen peas
1 cup milk
2 tablespoons flour
2 tablespoons butter
2 cups mozzarella cheese
1 handful sharp cheddar cheese
4 cups cooked rice
1 teaspoon salt freshly ground pepper

1. In a large dutch oven, heat the oil over medium-high heat. When it shimmers, add onions and sauté.
2. While the onions sizzle, chop broccoli into bite sized florets. Dice the stems into small pieces, to ensure that they'll soften during cooking.
3. Add the chopped broccoli to the pot and stir to incorporate with the onions.
4. Season with salt and pepper.
5. Add a splash of water, reduce the heat and put a lid on the veggies to allow them to cook down a little.
6. In a separate saucepan, cook butter and flour together to form a roux.
7. When it looks toasted, whisk in the milk. Let it simmer for 2-3 minutes, until it has thickened enough to coat the back of a spoon.
8. Stir in the mozzarella cheese until it is melted. Remove from the heat.
9. Return to the pot with the broccoli and onion. Stir in the rice and peas until incorporated.
10. Pour cheese sauce over the veggies and rice and mix it in.
11. Sprinkle the cheddar cheese over the top and place the pot under the broiler for 3-5 minutes, just until the cheese browns.

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We've got the gourmet side covered, but when it comes down to it, the basic sandwich will always be the one that kids scarf down without complaint. However, basic doesn't have to mean boring. So we want to know: How do you grill your cheese for your kids?

You can submit your recipe here. All recipes must be in no later than Friday, October 31. Please be clear and specific. If you can, please submit a web-friendly image (at least 75 dpi, no smaller than 200px wide) of your grilled cheese creation.

On Monday, November 10, we'll reveal our favorites in a Top 5 list and video demonstrating how to make two of your submitted recipes -- all on our Five-Minute Family Favorites hub.

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Grilled Cheese and Chicken on Cinnamon Raisin Bread

• 4 slices cinnamon raisin bread (with or without nuts)
• 2 T. mayonnaise
• 1 package pre-cooked grilled chicken strips
• 4 sandwich-sized slices of KRAFT Harvarti cheese
• 2 T. butter

1. Heat a large skillet over medium heat.
2. While skillet heats, assemble sandwiches. Spread bread with mayonnaise. Lay one slice of cheese on each piece of bread and layer the chicken on top of the cheese, on one piece of bread per sandwich. Gently join the two halves of each sandwich, so that each has a layer of chicken in the middle.
3. Put half the butter into heated skillet and coat skillet surface with the melting butter. When butter is melted, place sandwiches in skillet.
4. Cook sandwiches on medium heat, so cheese has time to melt, but the bread doesn't burn. Use a spatula to check on the grilling bread's progress.
5. When first side is toasted and cheese has begun to melt, gently flip the sandwiches. Slip remaining butter into skillet just before flipping the sandwiches, to brown the other side of sandwich.
6. When the cheese has melted and the bread is golden brown, remove from the skillet and serve.

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KRAFT singles with sliced tomato, baby spinach and honey mustard on a length of French bread

• 1 French baguette
• 8 ounces shredded KRAFT mozzarella
• 1 cup of baby spinach leaves, washed and patted dry
• 2 Roma tomatoes, sliced thinly
• 2 T. honey mustard
• 2 t. canola oil

1. If you have a panini press, use it to make this sandwich. If you don't have one, you can use a George Foreman grill, the flat, griddle side of a waffle iron or a plain old skillet.
2. Heat cooking vessel of choice to medium heat.
3. Cut ends off baguette, then cut baguette into 6-inch lengths. Cut lengths in half and spread the insides with honey mustard. Spread half of the cheese on the bottom halves of bread. On top of the cheese, layer the tomatoes and spinach. Top with the remaining cheese and close the sandwich with the top of the bread.
4. Panini press: Brush with canola oil and put sandwiches in.
5. Electric grill/griddle: Brush the top and bottom of the sandwiches with oil.
6. Skillet: If using a skillet, top it with a cast-iron skillet. Add a can or two from the pantry to this top skillet to give it extra heft, and give it a push to compress the sandwiches a bit.When bread begins to brown, remove the top skillet and turn the sandwiches gently. Replace the skillet you're using to weigh it down and compress again.
7. The sandwiches are done when the bread is toasted and the cheese is melted.

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Kraft singles, provolone and cheddar on whole wheat

• 4 slices of whole wheat bread
• 2 KRAFT Singles
• 2 sandwich-sized slices provolone cheese
• 2 sandwich-sized slices cheddar cheese
• 2 T. butter

1. Heat a large skillet over medium heat.
2. While skillet heats, assemble sandwiches so that there is one slice of each kind of cheese between two slices of bread.
3. Put half the butter into heated skillet and coat skillet surface with the melting butter. When butter is melted, place sandwiches in skillet.
4. Cook sandwiches on medium heat, so cheese has time to melt, but the bread doesn't burn. Use a spatula to check on the grilling bread's progress.
5. When first side is toasted and cheese has begun to melt, gently flip the sandwiches. Slip remaining butter into skillet just before flipping the sandwiches, to brown the other side of sandwich.
6. When the cheese has melted and the bread is golden brown, remove from the skillet and serve.

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Grilled Ham and Cheese on Classic White Bread

• 4 slices white bread
• 4 KRAFT Singles
• 4 slices of thin-cut ham
• 2 T. butter

1. Heat a large skillet over medium heat.
2. While skillet heats, lay one slice of cheese on each piece of bread and layer the ham on top of the cheese, on one piece of bread per sandwich. Gently join the two halves of each sandwich, so that each has a layer of ham in the middle.
3. Put half the butter into heated skillet and coat skillet surface with the melting butter. When butter is melted, place sandwiches in skillet.
4. Cook sandwiches on medium heat, so cheese has time to melt, but the bread doesn't burn. Use a spatula to check on the grilling bread's progress.
5. When first side is toasted and cheese has begun to melt, gently flip the sandwiches. Slip remaining butter into skillet just before flipping the sandwiches, to brown the other side of sandwich.
6. When the cheese has melted and the bread is golden brown, remove from the skillet and serve.

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Grilled Cheese With Sliced Apple and a Little Whole Grain Mustard on Sourdough Bread

• 4 slices sourdough bread
• 4 sandwich-sized slices of KRAFT cheddar cheese
• 2 T. whole grain mustard, divided
• 1 apple, cored and cut into thin slices
• 2 T. butter

1. Heat a large skillet over medium heat.
2. While skillet heats, spread mustard thinly over all slices of bread.
3. Lay one slice of cheese and layer apple slices on one piece of bread per sandwich. Gently join the two halves, so that each has a layer of apple in the middle.
4. Put half the butter into heated skillet and coat skillet surface with the melting butter. When butter is melted, place sandwiches in skillet.
5. Cook sandwiches on medium heat, so cheese has time to melt, but the bread doesn't burn. Use a spatula to check on the grilling bread's progress.
6. When first side is toasted and cheese has begun to melt, gently flip the sandwiches. Slip remaining butter into skillet just before flipping the sandwiches, to brown the other side of sandwich.
7. When the cheese has melted and the bread is golden brown, remove from the skillet and serve.

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Is getting dinner on the table each night starting to get you down? Are your kids tired of your five staple meals and clamoring for something new? Have no fear, Scott and Marisa are here to help with a series of simple and quick dinners that will quickly become Family Favorites. In this first episode, they make quick quesadillas and a simple, fresh home-made salsa.

Easy Quesadillas

• 4 large whole wheat tortillas
• 6 slices KRAFT Singles
• 8 ounces shredded cheddar cheese
• 1 bag of baby spinach

1. Heat a large skillet over medium-high heat.
2. Wilt spinach with a few tablespoons of water in a medium-sized skillet
3. Place on tortilla in bottom of larger skillet and lay the three slices of Kraft Singles over tortilla.
4. Scatter half the wilted and drained spinach over the Kraft Singles.
5. Top with half the shredded cheddar cheese.
6. Close the quesadilla with another tortilla.
7. When cheese on bottom starts to melt, carefully flip the quesadilla.
8. Cook until the tortillas are toasted on either side and the cheese is melted.
9. Repeat with remaining ingredients for a second quesadilla.

Serve with homemade salsa (recipe below) and a dollop of sour cream.

These quesadillas are parent and kid pleasers because they incorporate a green veggie, whole grains and protein-rich cheese for an easy meal. Whip up a bowl of salsa with a tomato or two, some diced onion, garlic, cilantro and some canned diced chiles for a side that you can feel good about. What are you waiting for? Go and create a new favorite dinner for your family!

Click below to visit our Five-Minute Family Favorites hub, complete with even more easy, great-tasting recipes!

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