Hey guys! What do you or people you know make that is super kid friendly (helathy and gets eaten)? I feel like I feed Cole the same stuff a lot of the time. He eats any type of fruit under the sun, but we sometimes struggle to get protien, whole grains and veggies in. Any suggestions? Here's a list of stuff he LOVES (some healthy and some not so healthy) and that he will eat most of the time:
*low fat turkey hot dogs
*chunks of ground beef (with or without taco seasoning or Italian seasoning)
*chunks of chicken
*open face grilled cheese sandwiches on wheat bread
*peanut buter and honey on whole wheat toast
*cream of wheat with cran rasins
*oatmeal (especially the instant sugary kind... :) )
*toaseted bagels
* raw carrots (but I wonder if he gets much nutrition out of them - he still has only 6 front teeth.)
*cold cooked peas
*cold cooked corn
*steamed broccoli
*any fruit
*anything he can dip in ketchup, peanut butter or yogurt
*anything he can drink through a straw (especially fruit smoothies)
Any ideas? I especially need better veggie ideas and snack ideas. We're on a gold fish, animal cracker and pretzel kick...
Wednesday, February 25, 2009
HealthiER Pasta, Chicken & Broccoli "Alfredo"
Serves a lot!
Ok, this is a recipe we made up and have done over and over until we think we got it right. None of the measurements are exact, but hey - a little more or less garlic and spices - to taste. :) We buy huge bags of broccoli at Costco and are always trying to finish the whole bag. Here's our solution:
12 - 16 oz. Pasta (we like farfalle)
2 - 3 large chicken breasts
3 - 5 c. broccoli
1t. seasoned black pepper (or regular pepper, we just like the little extra flavor)
1 t. salt
1 1/2 - 2 T Italian seasoning
1 T olive oil
1/8 - 1/4 c. parmesan cheese
1/2 red pepper
1 - 2 cloves garlic, minced
1 bottle of white sauce (We got Ragu white sauce on sale so we used that, but if you want to make your own alfredo sauce, it would for sure be delicious.)
3/4 c. milk (optinal)
1. Cube chicken, chop red pepper, mince garlic and steam broccoli.
2. In a large skillet, heat 1 1/2 t.olive oil over medium - medium-high heat. Add cubed chicken and 1/4 of your minced garlic. Let cook 5 minutes then turn. Add Italian seasoning, 1 t. salt, 1/2 t. seasoned black pepper, and 2 T of parmesan cheese to chicken. Cook until chicken is tender and cheese is melted. (I usually add the cheese when the chicken is almost done)
3. While chicken is cooking, warm 1 1/2 t. olive oil in a sauce pan. Add chopped red pepper, 1/4 t. seasoned black pepper (and maybe a little salt), the rest of the garlic. When the pepper starts to get tender, add bottled white sauce and 3/4 c. milk. Add the rest of the parmesan cheese (or to taste). Heat until it boils. Add broccoli.
4. Mix sauce and chicken together, pour over noodles and mix.
Wow! I'm just realizing how bad I am at writing down a recipe... sorry. Hope this makes sense. We really like it. I think the bottled sauce is healthier and a little lighter than the alfredo sauce I sometimes make, but I do like this easy alfredo sauce recipe too:
Boil 2 pints of cream, add 1/2 - 1 c. parmesan cheese and garlic to taste. Boil until it thickens a little. Remove from heat. Add 1/2 t. nutmeg.
If you use this alfredo sauce recipe, you probably won't want to add more parmesan cheese to the broccoli and chicken recipe. :)
Enjoy!
Ok, this is a recipe we made up and have done over and over until we think we got it right. None of the measurements are exact, but hey - a little more or less garlic and spices - to taste. :) We buy huge bags of broccoli at Costco and are always trying to finish the whole bag. Here's our solution:
12 - 16 oz. Pasta (we like farfalle)
2 - 3 large chicken breasts
3 - 5 c. broccoli
1t. seasoned black pepper (or regular pepper, we just like the little extra flavor)
1 t. salt
1 1/2 - 2 T Italian seasoning
1 T olive oil
1/8 - 1/4 c. parmesan cheese
1/2 red pepper
1 - 2 cloves garlic, minced
1 bottle of white sauce (We got Ragu white sauce on sale so we used that, but if you want to make your own alfredo sauce, it would for sure be delicious.)
3/4 c. milk (optinal)
1. Cube chicken, chop red pepper, mince garlic and steam broccoli.
2. In a large skillet, heat 1 1/2 t.olive oil over medium - medium-high heat. Add cubed chicken and 1/4 of your minced garlic. Let cook 5 minutes then turn. Add Italian seasoning, 1 t. salt, 1/2 t. seasoned black pepper, and 2 T of parmesan cheese to chicken. Cook until chicken is tender and cheese is melted. (I usually add the cheese when the chicken is almost done)
3. While chicken is cooking, warm 1 1/2 t. olive oil in a sauce pan. Add chopped red pepper, 1/4 t. seasoned black pepper (and maybe a little salt), the rest of the garlic. When the pepper starts to get tender, add bottled white sauce and 3/4 c. milk. Add the rest of the parmesan cheese (or to taste). Heat until it boils. Add broccoli.
4. Mix sauce and chicken together, pour over noodles and mix.
Wow! I'm just realizing how bad I am at writing down a recipe... sorry. Hope this makes sense. We really like it. I think the bottled sauce is healthier and a little lighter than the alfredo sauce I sometimes make, but I do like this easy alfredo sauce recipe too:
Boil 2 pints of cream, add 1/2 - 1 c. parmesan cheese and garlic to taste. Boil until it thickens a little. Remove from heat. Add 1/2 t. nutmeg.
If you use this alfredo sauce recipe, you probably won't want to add more parmesan cheese to the broccoli and chicken recipe. :)
Enjoy!
Blue Cheese Burgers
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves 4
1 T olive oil
1 large red onion, thinly sliced
1/4 t. crushed dried thyme
1/4 t. salt
1 1/4 lb. extra lean ground beef
2 t. Worcestershire sauce
1/4 c. crumbled Roquefort cheese
4 hamburger buns
1. Heat oil in large skillet over medium-high heat. Add onion, thyme and salt. Cook for 5 minutes, stirring constantly, until onion is tender and lightly browned. Remove from pan; keep warm.
2. Mix ground beef, Worcestershire sauce, and cheese. Shape into 4 patties. Add to skillet. Brown on medium-high heat for 4 minutes per side. Reduce heat and continue to cook until done (160* F), about 1 minute per side. Arrange patties in buns and top with reserved onion mixture.
Ok, so maybe this isn't the MOST healthy thing we could eat, but Tyler and I are both suckers for blue cheese. We went to Red Robin for Valentine's and god great burgers, but the blue cheese burger we tried left a little to be desired. This recipe with the cheese flavor mixed with the meat tured out to be really good. We had them one night topped with blue cheese dressing and tomatoes and I tried it with dijon mustard another time. The 4 burgers went a long way. Neither of us were able to finish one for dinner. The burgers (minus the dressing) turn out to be about 390 calories each (way less than a Bruger King special). Next time we might add lettuce and other toppings, but they were great this way too. Anyway, another random Dan's Food recipe. :) Hope you like it!
Cook Time: 15 minutes
Serves 4
1 T olive oil
1 large red onion, thinly sliced
1/4 t. crushed dried thyme
1/4 t. salt
1 1/4 lb. extra lean ground beef
2 t. Worcestershire sauce
1/4 c. crumbled Roquefort cheese
4 hamburger buns
1. Heat oil in large skillet over medium-high heat. Add onion, thyme and salt. Cook for 5 minutes, stirring constantly, until onion is tender and lightly browned. Remove from pan; keep warm.
2. Mix ground beef, Worcestershire sauce, and cheese. Shape into 4 patties. Add to skillet. Brown on medium-high heat for 4 minutes per side. Reduce heat and continue to cook until done (160* F), about 1 minute per side. Arrange patties in buns and top with reserved onion mixture.
Ok, so maybe this isn't the MOST healthy thing we could eat, but Tyler and I are both suckers for blue cheese. We went to Red Robin for Valentine's and god great burgers, but the blue cheese burger we tried left a little to be desired. This recipe with the cheese flavor mixed with the meat tured out to be really good. We had them one night topped with blue cheese dressing and tomatoes and I tried it with dijon mustard another time. The 4 burgers went a long way. Neither of us were able to finish one for dinner. The burgers (minus the dressing) turn out to be about 390 calories each (way less than a Bruger King special). Next time we might add lettuce and other toppings, but they were great this way too. Anyway, another random Dan's Food recipe. :) Hope you like it!
Roasted Corn Salad with Queso Blanco
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves 4
2 c. frozen corn kernels, thawed
1 T fresh lime juice (I used a little more)
1 T olive oil
Dash cayenne pepper (or seasoned black pepper)
1/4 t. salt
1/8 t. pepper
2 T minced fresh cilantro (I used a little more because I like it a little spicier)
1/3 c. shredded or fineley chopped queso blanco cheese
1. Preheat oven to 400* F. Pour corn into shallow roasting pan. Roast for 5 minutes or until corn is light golden color. Pour into salad bowl. (I put it in the freezer for 5 minutes while I got all the other stuff ready to cool it down faster.)
2. Combine lime juice, oil, cayenne pepper, salt, and peppe rin cup. Stir and pour over corn. Add cilantro and toss well. Sprinkle with queso blanco cheese. (I stirred it in too.)
You can use fresh corn if you want - the recipe suggests roasting it on the cob then scraping the kernels into the salad.
I grabbed this recipe at Dan's grocery store several years ago and have just tried it this week. Tyler and I had it the other night with our burgers and we really liked it. I wish I could have found some low fat cheese, but the whole milk cheese tasted really good. :) We'll probably add a little more lime juice again next time and maybe some fineley chopped jalapenos to make it really spicey if we're feeling crazy. It reminded us a little of Babbacoa's mild salsa. We think it would be good on/with burritos too.
Thanks for sharing all your recipes! We're enjoying them!
Cook Time: 5 minutes
Serves 4
2 c. frozen corn kernels, thawed
1 T fresh lime juice (I used a little more)
1 T olive oil
Dash cayenne pepper (or seasoned black pepper)
1/4 t. salt
1/8 t. pepper
2 T minced fresh cilantro (I used a little more because I like it a little spicier)
1/3 c. shredded or fineley chopped queso blanco cheese
1. Preheat oven to 400* F. Pour corn into shallow roasting pan. Roast for 5 minutes or until corn is light golden color. Pour into salad bowl. (I put it in the freezer for 5 minutes while I got all the other stuff ready to cool it down faster.)
2. Combine lime juice, oil, cayenne pepper, salt, and peppe rin cup. Stir and pour over corn. Add cilantro and toss well. Sprinkle with queso blanco cheese. (I stirred it in too.)
You can use fresh corn if you want - the recipe suggests roasting it on the cob then scraping the kernels into the salad.
I grabbed this recipe at Dan's grocery store several years ago and have just tried it this week. Tyler and I had it the other night with our burgers and we really liked it. I wish I could have found some low fat cheese, but the whole milk cheese tasted really good. :) We'll probably add a little more lime juice again next time and maybe some fineley chopped jalapenos to make it really spicey if we're feeling crazy. It reminded us a little of Babbacoa's mild salsa. We think it would be good on/with burritos too.
Thanks for sharing all your recipes! We're enjoying them!
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