Tag Archives: kid friendly

Meal Plan June 6-12, 2011

I don’t know if it’s me or the recipes, but I find that there is nothing I want to try in any of the food magazines that I got in the mail this past month.  And with the rolling mail strike, who knows when I am going to get my next issues, so I better dig deep and find something in here to make.

Lunch: Leftovers (brown rice pasta – simply vile, but the kids eat it)
Dinner:  Meatless Monday – black bean and cheese tacos (from EDF June’11 – but not on the website), green salad with house dressing

Lunch:  grilled cheese sandwiches
Dinner:  Garlic-chipotle beef kabobs (EDF June’11), steamed broccoli

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Pancakes pancakes pancakes pancakes and pancakes

The perfect time to post this is Shrove Tuesday I am sure everyone is going to be making pancakes!

I have been on a pancake kick lately, and trying different recipes, these are a few that I have been making, and honestly my sometimes picky kids have eaten them, and it makes a great school day lunch!

The beauty of most pancakes are that you can freeze them and then pop them in the toaster to defrost.  The quinoa ones excluded, since they are puffy and sort of like a chicken nugget.  The thing with pancakes are that they use white flour, so I have been trying to add more whole wheat to them, but then you compromise some texture.  That’s why the oat ones appeal to me.

Most times when I make pancakes I use my waffle maker to bake them, I know they are not waffles and it sort of changes how they turn out, but it makes it soooo easy.  The waffle maker has a chime to alert you when the pancakes are cooked, and it has this shallow heart shaped plate, making them fun and I can split one heart into five smaller hearts that each kid and adult can have one to start with, and it does cook them pretty fast.  No need to mind a frying pan!

So the first pancake on this list are quinoa ones.  This is an interesting one, the batter is quite thick, so I use the standard frying pan method to cook these ones, and they sort of turn out like chicken nuggets if you make them small.  It’s  a great way to throw in an wholesome grain, and use up leftovers.

Quinoa Pancakes from Martha’s Everyday Food

The ricotta pancakes I made because apparently Ricotta is a power food.  I haven’t made this one since, because I don’t usually have ricotta sitting in the fridge, but it was good.  The raspberry dressing was good, my daughter liked it, but my sons wouldn’t touch it!

Ricotta oat bran pancakes from Chatelaine’s January issues

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Slow cooked Chickpea and Butternut Squash Curry

I  liked this recipe. I found the sweetness of the butternut squash unexpected with the curry flavours, even though I had not used much of them. The squash broke down quite a bit in the cooking, and it made for a hearty thick stew. I think this one may be made again.

I found the recipe in Canadian Living’s January issue, however I did modify it a bit, I added about 1/2 lb of chicken thighs and I omitted the hot stuff.  I always hold out hope that my kids will actually eat the meal I prepare for them, and I don’t want the spiciness to be the issue.  They ate some of it, the youngest seemed to like it the best.  They ate more of the leftovers.  I served it on brown rice and I topped mine off with a wee bit of cilantro (really can you have too much?!)

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Alien Monster Cupcake

These cupcakes were baked and decorated lovingly by my mom for J1’s 4th birthday party.   They were a big hit.

Alien Monster Cupcakes

  1. Prepare your favorite cupcake and icing recipe.  I think either vanilla or chocolate will work well here.
  2. Make an equal number that are the normal sized and the mini sized. Continue reading

Slow cooked Teriyaki Beef

I like this recipe, a friend made it once and it was awesome.  I found this time it was ok, not sure if it was the cut of beef, how I cut it, or the company.

It’s really simple and requires very little in terms of ingredients.  I served it with brown rice and during the last half hour in the slow cooker, I added julienned zucchini and carrots.

Slow Cooker Teriyaki  Beef from today’s parent

2.5 lb beef, cut into 1/2 cm strips
1/2 cup soy sauce
2 cloves garlic minced
1 inch chunk of ginger, minced
1 tbsp sugar
1 tbsp cornstarch
1 tsp sesame oil

1.  mix everything in slow cooker, cook for 6-8 hours on low, or 3-4 on high.  (gotta love a recipe with one step)

Double mozza baked meatballs

Come in out of the cold and enjoy some comfort food.  These little nuggets of goodness pack a little surprise…

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Sweet Potato Quesadillas

I found this recipe on the Taste and Tell blog’s Saturdays with Rachel Ray, not sure what that’s all about, but I do like it.  I am a fan of something fast for lunch, and next year when I have only 55 minutes to pick up my kids, walk them home, nag them to walk faster, feed them, nag them to eat faster, walk them back, nag them to walk faster, I will have to be very organized.

So I am training now for September.  And this lovely creation will be on my menus for sure!

  • 2 small sweet potatoes
  • One can of black beans, drained and rinsed
  • flour tortillas
  • cooked, shredded chicken (use as much you like, Rachel say 1.5 cups, I used less)
  • shredded Monteray jack, Cheddar or Mozzarella cheese (about 2 cups, but again, to taste more or less either will do)

  1. Poke holes in the sweet potato with a fork.  Cook in the microwave until softened, about 5 minutes, when cool enough to handle, peel.
  2. In a bowl mash the beans and sweet potatoes and mash; spread onto tortillas.
  3. Spread chicken and cheese and top with a second tortilla; press to flatten.
  4. In a skillet, cook each quesadilla over medium-high heat until the cheese is melted.
  5. Cut into wedges, tip here, use a pizza cutter, makes cutting so much easier.
  6. Serve with hot sauce for a hit of heat!

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