Showing posts with label kids dinner. Show all posts
Showing posts with label kids dinner. Show all posts

Wednesday, September 14, 2011

Zucchini Pancakes!


Wow- its been a while since my last blog. Life sure gets busy this time of year!

I actually made this recipe a while back- figured I'd better post it before all that garden zucchini is gone. This recipe actually came from my neighbor who gave me a zucchini the size of a football! They turned out great and both of my kids (plus husband) loved them.

Zucchini Pancakes

Grated zucchini
Rolled oats
Whole wheat bread crumbs
Crushed garlic
Eggs

Mix the zucchini and 1/2c to 1c rolled oats. Let sit for about 1/2 hour to absorb the liquid from the zucchini. Add in 1-2 eggs, garlic, salt and pepper to taste. Then mix in enough bread crumbs to make the mixture thick. I had to keep adding more as my pancakes started out pretty soggy. Pan fry in olive or canola oil. 

Serve plain or with sour cream. They are great with a salad, tomatoes or even mashed potatoes!

Enjoy!

Monday, April 4, 2011

Red Beans and Rice



I have to admit, I love beans and rice. I'm always looking for new combos to enjoy this delicious duo. Not only are they easy to prepare, they are really good for you. Beans are FULL of antioxidants, fiber and protein. Plus, they keep you feeling full longer. Who doesn't need that??

Here's a fairly simple recipe I made the other night... the kids liked it (notice I didn't say loved it). I believe it's important to keep exposing them to a variety of heathy options and new foods.

Red Beans and Rice with Chorizo and Apples

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 medium onion, chopped
  • 2 apples peeled and chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 5 links of chorizo sausage (pork or turkey like in picture below)
  • 1 teaspoon dried thyme
  • 2 quarts water
  • 1 pound red kidney beans, rinsed and picked of debris
  • Cooked brown rice (follow package directions)



Directions: 
Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, apples, salt and pepper to the pot. Cook, stirring frequently, until the onions and are semi-translucent, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the sausage, thyme, water and beans to the pot and increase the heat to high (mixture will be very soupy, see picture below). Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher. 


Serve the beans over the rice.





Max enjoying the meal. 


Annie's plate... she ate about half!

Tuesday, February 15, 2011

What We Ate For Valentine's Day

Yes, the thought did occur to me that not everyone really cares what we had for our family Valentine's Day dinner, but it was really good. Seriously. So here it is... I included the recipes for this kid and adult friendly meal!



Pretzel Crusted Chicken
Butternut Squash Soup
Mixed Greens Salad
Chocolate and Vanilla Pudding Parfaits


Pretzel Crusted Chicken


2 cups whole wheat pretzels
1/3 cup grated parmesan cheese
1/4 cup panko bread crumbs
Salt and pepper to taste
2 eggs
4 organic skinless boneless chicken breasts


Put the pretzels into a large plastic bag and crush them using a rolling pin or other blunt object. Get the kids involved in this part- its a ton of fun for them! Add the cheese, bread crumbs, salt and pepper to the bag and mix. In a separate bowl beat the eggs lightly. Dip each chicken breast in the eggs then in the pretzel mixture and place in a baking pan. Pour any remaining crumbs on top.


Bake for about 35-45 minutes in a 350 degree oven. Slice and serve!


I used Giada De Laurentiis' Butternut Squash Soup recipe...  I still had some leftover squash from our mac and cheese last week. Instead of the fontina cheese crostini, I just toasted some wheat bread and melted a bit of brie on top (yes... still trying to use up the brie too!) I put the brie side down in the soup for presentation purposes. 


The mixed green salad was just some organic red leaf lettuce tossed with balsamic vinegar, olive oil and salt. 



For the parfaits, I used this chocolate pudding recipe and this vanilla pudding recipe and layered the two in a little cup placing a raspberry on top. As you can see, they aren't "picture perfect" but they were tasty!


This meal isn't too hard to do... the pudding and soup can be made ahead of time and kept in the fridge.


Enjoy!



Thursday, February 3, 2011

Feeding Kids is Not Always Easy!


Sometimes it’s actually downright hard to keep your kids eating healthy. They have minds of their own... each with individual preferences, tastes and opinions. And they can be stubborn. Very stubborn.

Last night I made chicken tacos for the family. We had corn tortillas, shredded chicken breast, tomatoes, cheese, rice, black beans and yellow peppers. Plus I made some softer veggies for Max since the raw ones are too hard for him.

This is what he thought of it.


It’s very frustrating because I’m really ready to stop nursing and transition him to whole milk. I’d like him to be eating more solid foods to ensure he’s getting a balanced diet. But last night he had plans of his own. It was so tempting to just keep giving him shredded cheese so he'd be quiet during dinner. But we didn’t…we just sat and listened to him whine and whine and whine.  Ugh.

It’s tough no doubt, but starting good habits early is essential. Here are a few tips to keep your kids eating well:

  • Have them eat what you eat… and you need to set a good example! I’ve mentioned this before, but my kids eat what we do. Period. If they don’t eat they don’t get anything else. Don’t worry, they will make up for it with other meals.
  • Be consistent with meals. Have snacks and meals at about the same time every day. Kids like to know what to expect and thrive on structure.
  • Be mindful of snacks and milk between meals. Snacks are OK, but they should be just that- a snack. Too much food or drink between meals will keep kids from eating at mealtime. The majority of calories should come from the family meals, not from snacks.
  • Food is for hunger, not boredom. Don’t use food as a way of keeping kids quiet. I see it all of the time in church, the store, the car etc… This teaches children that mindless eating is ok and that food is an acceptable cure for boredom. A habit like this can get particularly destructive into adolescence.
  • Let them try sweets. I’ve seen parents that never let their kids have any sweets when they are young and once they are over at a friend’s house… they can’t stop with the cookies! Sweets are good every now and then. It teaches kids to appreciate food (we bake with Annie) and understand that sweets are a “sometimes food, not an always food.”


Feeding kids is certainly not easy, but remember food is fun! Teach kids about cooking, baking and the joy of eating. It all helps create a healthy relationship with food for a lifetime!

Friday, January 28, 2011

Easy Dinner Idea- Mediterranean Shrimp Pasta

It's 5:15 and Annie asks, "What's for dinner Mama?" 


Uh oh... I should have probably thought about that by now. 


With just a few simple ingredients... its pretty easy to throw a healthy meal together.



I used the following ingredients:

Whole Wheat Pasta
Frozen, Cooked Shrimp
Can of Organic Diced Tomatoes
Organic Green Onions
Organic Spinach Bunch
Garlic
Olive Oil





 Start by sautéing the garlic in olive oil:



Wash and rough chop the spinach.



Add spinach, tomatoes, green onions and defrosted shrimp. Cook on med heat for about 5 minutes. Toss with cooked pasta.




Add grated parmesan... 



 ...and enjoy!



Kelley