Things in passatta I find more 'summery'. I often put pork and passatta in the sc with beans, slices of peppers and herbs. It works well with pork ribs, they break down and you need to remove the bones before serving and it also works well with pork steaks, leave whole or cut into cubes.
You can put pasta in for the last 30 mins to make a complete meal. I sometimes add chorizo chunks.
Lemon and thyme chicken.
Get a bunch of fresh time and put it in the neck instead of stuffing, put the chicken in the sc and prick the skin all over, sprinkle lemon juice liberally. You can put a half lemon in the chicken cavity but make sure there is airflow.
Serve with salad.
Something I tried the other day (I had bought too many lemons) was lemon potatoes, potato slices or cubes, half a lemon sliced, salt and pepper and maybe a little smoked pepper leave for 4 hours.
Spicy baked beans, I use tinned beans but you could use dried but they need to be soaked.
1 tin kidney beans (red or white) 1 tin of cannellini beans one pack of passatta (this is for my small sc you could double up if you have a larger sc ) put them all in the sc and then add:
salt and pepper
1 tsp spicy season all (schwartz - you could probably make your own )
1 tsp smoked paprika
optional - chilli powder and garlic paste depending on how hot you want the sauce.
Can be served on toast like a tin or as a side dish, you could add sausages or chicken to make a more substantial meal, it can also be used as a filling for tortilla wraps, put some beans and sauce in the middle of a tortilla, wrap by folding in all 4 'sides' and bake in the oven with the join on the bottom, these can be eaten cold but you can let them cool and eat them like a sandwich, you can add cheese before baking.
You might be wondering why I don't do this on the hob because tinned beans are already cooked, well the flavour really develops over time.
You don't mention the age of your children but this is so simple I'm sure lots of primary children could make it.