New Menu!!! Plus Inspiration for Those with Picky Eaters

I want to tell you a little inspirational story today. About 2 1/2 years ago, I made a delicious stew. It was one of those hearty stews with big squares of potato, onion and unchopped baby carrots. mmmmm. Well, I was an experienced mom so when my young son sat down to his meal with his typical scowl for anything not mac-n-cheese, I was ready. I said, "I don't want to hear it. Just take a few bites and then you can go out and play." He gave me a resigned sigh and replied, "OK, Mom, but just answer one question first." he pointed to a carrot. "Is that a finger or a worm?" Wow. My cooking ego deflated fast. No wonder he hesitates when I serve something! Now, for the inspirational part. Eventually, he came to tolerate the stew and then, wonder of wonders, he actually liked it. So there is HOPE for picky eaters yet, if you only persevere! Now, on to the menu.

Monday:
Deli Style Sandwiches
Chips

Tuesday:
Turkey Noodle Soup
Homemade rolls

Wednesday:
Stirfry with Rice
Chinese crunchy noodles (lets face it, this is all the kids are going to eat durring the meal, so get a big bag)
Egg Flower soup

Thursday:
Pizza Casserole
Green Beans

Friday:
Baked Chicken
Rice pilaf
Steamed California Style Veggies

New Week of Food for a Family, or Single person (Heidi)

Monday
Steaks on the Grill
Baked Potaotes
Tossed Salad

Tuesday
Sweet and Sour Chicken
Rice
Vegi stir fry

Wednesday
Minnestroni
Homemade rolls

Thursday
Celestial Chicken and Cheese Enchiladas
Peas and Carrots steamed

Friday
Deli style sandwiches
Pineapple rounds w/ cottage cheese
Steamed Veggies

Then There Was Another Week

This week will start with:

Monday:
Pot roast
Pasta Primavera
Rolls

Tuesday:
Tater-tot casserole
Broccoli w/cheese sauce

Wednesday:
Grilled Chicken Sandwiches
Chips
Cole Slaw

Thursday:
Baked Pork Chops
Mashed Potatoes

Friday:
Chicken Foldovers
Dilled Carrots
Festive Salad

Festive Tossed Salad
Shred some Romaine lettuce. Peel and chop a large apple into small cubes. Add 1/2 cup dried cranberries or raisins or Cherries. Add 1 tsp poppy seeds. Toss with raspberry vinaigrette. Chill and serve.

Pasta Primavera
I boiled some multi colored spiral noodles. (about 1/2 of the small bag) I set those aside and melted 1/4 cup butter in a frying pan. I added thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then I added some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it.

Tater-tot Casserole
Our version of this goes like this: Brown 1lb ground beef and drain. Put in a casserole dish. Mix with 1 can cream of mushroom soup, and a drained can of corn. Sprinkle shredded cheese over mixture. Top with a single layer of tater-tots. Sprinkle with more cheese. Pour a can of evaporated milk over all. Bake @ 350 for 25-30 minutes, until hot.

Dilled Carrots
I chop baby carrots in 1 inch chunks. Add about 1 inch of water and boil for about 12 minutes or until tender-crisp. Drain any extra water and add 1/4 cup margarine (more or less depending on how many carrots you made) Stir in 1/4 - 1/2 tsp of dried dill. Yum. By the way, be prepared for your kids to refuse the eat the carrots with "grass" on them. I wish you better luck than I had on that particular option.

The neglectful blogger returns

Well, I've finally returned, and with a new menu. I'm doing something a little different for the next couple of months. My Mother-In-Law is cooking on weekends while we're here so I'm only planning M-F.

Monday
Taco Salad
Corn Bread

Tuesday
Tomato Soup
Garlic Cheese biscuits

Wednesday
Beef Stew
Sourdough bread

Thursday
Sweet and Sour Chicken
Rice
Parmesan Bread Sticks

Friday
Vegi Soup
Grilled Cheese Sandwiches
Veggie Salad

Another Week, number 6, I believe

Monday
Baked spiral ham (this is on sale here. :)
Pasta Salad
Rolls

Tuesday
Navajo Tacos *YUM YUM YUM see below....*
Festive Tossed Salad

Wednesday
Pan Fried Ham and Potatoes
Cherry Jello Salad *see below*

Thursday
Seasoned Chicken *see below*
Veggie Salad

Friday
Baked Potatoes with chili on top
Cole Slaw

Saturday
Deli style sandwiches
Chips

Sunday
Roast and Potatoes

The Recipes:

Navajo Tacos
Make up some fry bread. Top with chili (or seasoned taco meat), lettuce, sour cream, cheese, tomato and green onion. Very very good and very filling!

Bonus: If there is extra fry bread, spread it with butter and honey for a fantastic, ready-made desert!


Festive Tossed Salad
Shred some Romaine lettuce. Peel and chop a large apple into small cubes. Add 1/2 cup dried cranberries or raisins or Cherries. Add 1 tsp poppy seeds. Toss with raspberry vinaigrette. Chill and serve.

Cherry Jello Salad
Mix a box of dry Cherry Jell-o into a small container of cottage cheese. Add 1 Cup Sour cream, a can of crushed pineapple and 1/2 cup powdered sugar to taste. Chill and serve.

Pasta Primavera

The pasta primavera was a big hit at our house. I've never made this before but it was SO easy! I boiled some multi colored spiral noodles. (about 1/2 of the small bag) I set those aside and melted 1/4 cup butter in a frying pan. I added thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then I added some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it.

Week 5, once removed

Well last week I didn't have time to plan a menu and it was terrible. I was crazed every night at dinner time. Thank goodness I've come to my senses. I'm only going to the store once this week!

Monday
Sloppy Joes
Pasta Primavera (pretty much just cooked vegis and pasta with spice and Parmesan)
Pudding

Tuesday
Sopa de Lima
Fiesta Tortilla Stack
Green Salad

Wednesday
Tuna Patties or fish sticks with Tarter Sauce
Bread sticks
Pasta Salad

Thursday
Celestial Chicken and cheese enchiladas
Nachos
Corn Bread

Friday
Lasagna
French bread
Steamed broccoli

Saturday
Leftovers

Sunday
Roast Beef with potatoes, carrots and onions
Fresh rolls