Kids Eat Free

All kid's meals served with your choice of fries or a fruit cup. Substitutions are extra.

Grilled Cheese

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Cheese Quesadilla

Chicken Nuggets

Mac N' Cheese

BBQ Ribs

Buffalo Wings

Jalapeño Poppers

Cheesecake

Chocolate Lava Cake

Ribeye Steak

Grilled Salmon

Spinach Artichoke Dip

Mojito

J.J.'s Chicken Wings

Margarita

Chocolate Cake

Grilled to perfection with lettuce, tomato, and onion.

JJ's Burger

Grilled Chicken Sandwich

Mozzarella Sticks

Chili Cheese Fries

In a large bowl, combine the chicken breasts, olive oil, garlic powder, paprika, salt, and black pepper. Mix well to ensure the chicken is fully coated.

Prepare the Chicken

Heat a skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and set aside.

Cook the Chicken

In the same skillet, add the mixed vegetables and sauté for about 5-7 minutes until heated through and slightly tender. Remove from heat.

Sauté the Vegetables

In a medium saucepan, bring the water to a boil. Add the rice and butter. Reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the water is absorbed.

Cook the Rice

In a mixing bowl, whisk together the chocolate pudding mix and milk until smooth. Let sit for 5 minutes to thicken.

Make the Pudding

Spoon the chocolate pudding into serving cups and top with whipped cream before serving.

Serve with Whipped Cream

Chicken Breast

Olive Oil

Garlic Powder

Paprika

Salt

Black Pepper

Mixed Vegetables (carrots, peas, corn)

Rice

Water

Butter

Chocolate Pudding Mix

Milk

Whipped Cream

Spread butter on one side of each slice of bread. This will help achieve a golden and crispy exterior.

Prepare the Bread

Place one slice of bread, buttered side down, in a skillet over medium heat. Add the slices of cheddar cheese on top, and then place the second slice of bread on top, buttered side facing up.

Assemble the Sandwich

Cook the sandwich for about 3-4 minutes, or until the bottom is golden brown. Carefully flip the sandwich and grill the other side for another 3-4 minutes until the cheese is melted and the other side is golden brown.

Grill the Sandwich

Remove the sandwich from the skillet, let it cool for a minute, then slice it in half and serve warm.

Slice and Serve

Prepare frozen French fries according to package instructions, either by baking in the oven or frying. Serve alongside the grilled cheese sandwich.

For Fries

If opting for a fruit cup, wash and cut assorted fresh fruit into bite-sized pieces. Combine in a bowl and serve alongside the grilled cheese sandwich.

For Fruit Cup

Bread (white or whole grain)

Cheddar cheese (sliced)

Frozen French fries

Assorted fresh fruit (such as apple, banana, or grapes)

Cover the chicken breasts completely with the marinade. Let it sit for at least 30 minutes to absorb the flavors.

Marinate Chicken

Set aside the chopped parsley, cucumber slices, and halved cherry tomatoes for later use.

Prepare Salad Ingredients

Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked through and juices run clear.

Cook Chicken

This allows the juices to redistribute within the chicken.

Rest Chicken

This will serve as a fresh and crunchy base for your dish.

Lay Lettuce

Arrange the sliced chicken evenly over the lettuce.

Add Chicken

This adds color and freshness to the dish.

Garnish

Garlic, minced

Lemon Juice

Dried Oregano

Fresh Parsley, chopped

Lettuce Leaves

Cherry Tomatoes, halved

Cucumber, sliced

Lay one flour tortilla flat on a clean surface.

Prepare the Tortillas

Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese evenly over the tortilla.

Add Cheese Filling

Place the second flour tortilla on top of the cheese-covered tortilla.

Top with Second Tortilla

In a large skillet, melt 1 tablespoon of butter over medium heat.

Melt Butter in Pan

Carefully place the quesadilla in the skillet. Cook for about 2-3 minutes until the bottom is golden brown.

Cook the Quesadilla

Using a spatula, flip the quesadilla and add the remaining tablespoon of butter to the skillet. Cook the other side for 2-3 more minutes until golden brown and the cheese is melted.

Flip the Quesadilla

Remove the quesadilla from the skillet, allow to cool slightly, then cut into wedges and serve with your choice of fries or a fruit cup.

Flour Tortillas

Shredded Cheddar Cheese

Shredded Monterey Jack Cheese

French Fries

Fresh Fruit (e.g., apple slices, grapes)

Cut the chicken breast into bite-sized pieces and place them in a bowl.

In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt, pepper, garlic powder, and onion powder.

Set Up Breading Station

Dip each chicken piece first into the flour, then the egg, and finally coat it well with the breadcrumb mixture.

Bread the Chicken

In a large frying pan, heat the cooking oil over medium-high heat until hot.

Heat the Oil

Carefully add the breaded chicken pieces to the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes on each side until golden brown and cooked through.

Fry the Nuggets

Remove the chicken nuggets from the pan and drain on paper towels. Serve hot with your choice of fries or a fruit cup.

Drain and Serve

Follow the package instructions to cook the frozen French fries, either by baking or frying them until crispy.

Prepare French Fries

Wash and cut the fresh fruit into bite-sized pieces. Mix them in a bowl for a fresh fruit cup.

Prepare Fruit Cup

Chicken breast

All-purpose flour

Eggs

Breadcrumbs (preferably Panko)

Black pepper

Garlic powder

Onion powder

Cooking oil (for frying)

Fresh fruit (e.g., apple, banana, grapes)

In a large pot, bring salted water to a boil. Add 2 cups of macaroni pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Boil the Pasta

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once melted, add 2 tablespoons of all-purpose flour and whisk continuously for about 1-2 minutes until the mixture is bubbly and golden.

Prepare the Roux

Slowly pour in 2 cups of milk while whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.

Add Milk

Remove the saucepan from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth. Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of mustard powder. Mix well.

Incorporate Cheese and Seasonings

Add the drained macaroni pasta to the cheese sauce and stir until all the pasta is well coated.

Combine Pasta and Cheese Sauce

If desired, sprinkle 1 cup of breadcrumbs and 1 cup of grated Parmesan cheese on top of the mac and cheese.

Add Toppings (Optional)

For a crispy topping, preheat the oven to 350°F (175°C) and bake the mac and cheese for 15-20 minutes until the top is golden brown.

Bake (Optional)

Serve hot with a side of fries or a fruit cup.

Serve

Macaroni pasta

Cheddar cheese, shredded

Mustard powder

Breadcrumbs

Parmesan cheese, grated

Preheat your oven to 150°C (300°F). Pat the pork spare ribs dry with paper towels.

Prepare the Ribs

In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Rub this mixture all over the ribs, ensuring an even coating.

Season the Ribs

In a medium saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well and bring to a simmer.

Make the BBQ Sauce

Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.

Cook the Sauce

Place the seasoned ribs on a baking sheet lined with aluminum foil. Cover with another sheet of foil and bake in the preheated oven for about 2.5 to 3 hours, or until the ribs are tender.

Bake the Ribs

Remove the ribs from the oven and discard the top layer of foil. Brush a generous amount of BBQ sauce over the ribs.

Add BBQ Sauce

Switch the oven to broil and return the ribs to the oven. Broil for about 5-10 minutes, or until the sauce is caramelized and bubbly. Keep a close eye to prevent burning.

Broil the Ribs

Remove the ribs from the oven, let them rest for a few minutes, then slice between the bones. Serve with extra BBQ sauce on the side.

Pork spare ribs

Ketchup

Apple cider vinegar

Brown sugar

Worcestershire sauce

Smoked paprika

Cayenne pepper

In a large bowl, combine the chicken wings, baking powder, salt, black pepper, garlic powder, and paprika. Toss until the wings are evenly coated.

Arrange the wings in a single layer on a baking sheet lined with parchment paper or aluminum foil.

Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and golden brown.

In a small saucepan over medium heat, melt the butter.

Once melted, add the hot sauce, garlic powder, and vinegar. Stir well until combined.

Bring the mixture to a gentle simmer, then remove from heat.

In a mixing bowl, combine the mayonnaise, sour cream, and buttermilk. Whisk until smooth.

Add the dried dill, garlic powder, onion powder, salt, and black pepper. Mix well until fully combined.

Once the wings are cooked, remove them from the oven and place them in a large bowl.

Pour the buffalo sauce over the wings and toss until they are evenly coated.

Serve hot with ranch dressing on the side.

chicken wings

baking powder

salt

black pepper

garlic powder

paprika

hot sauce (e.g. Frank's RedHot)

unsalted butter

vinegar

mayonnaise

sour cream

buttermilk

dried dill

onion powder

Wash the jalapeños under cold water. Cut them in half lengthwise and remove the seeds and membranes using a spoon or a paring knife. This will help reduce some of the heat.

Prepare the Jalapeños

In a mixing bowl, combine the cream cheese, cheddar cheese, garlic powder, onion powder, salt, black pepper, and crumbled bacon. Mix until well combined and smooth.

Make the Filling

Using a spoon or a small spatula, fill each jalapeño half with the cheese mixture, packing it in generously.