I’m going to start sharing what we ate for dinner the previous week. I can’t promise I’ll do it every week but I will when I can. I love to see what other families are eating so I thought it might be helpful to some of you. If you are just now starting to cook more at home and your kids are used to eating only a few things, take it slow. It has taken about 3 years for my kids to get to where they will pretty much eat whatever we eat. Please leave a comment if you have questions about any of these recipes!
Kung Pao Chicken Zoodles For Two from Skinnytaste
- This only makes enough for two people. I decided not to double it since it was my first time making zoodles (zucchini noodles.) I was skeptical and wasn’t quite sure if we’d like it. Turns out…it was DELICIOUS. I will definitely be making this dish again.
- You will need a spiralizer or mandolin for this. I got an inexpensive spiralizer for Christmas so it was nice to put it to use.
- We left out the chili paste because we prefer things more mild.
Quinoa Patties from Frugal Living NW
- I’ve made this recipe many times. It’s delicious. You really need to give it a try. Don’t let quinoa scare you! If you are trying to decrease meat consumption this is the recipe for you.
- I sometimes double the recipe and I freeze the patties before they are cooked. You can freeze them by laying them out on a small cookie sheet and putting them in the freezer. Once frozen place the patties in a freezer bag. When you want to cook them just pull them out the night before or the morning you plan to cook them. They will defrost in the fridge. Then cook them as the directions instruct.
- I eat mine over a bed of lettuce and usually serve them with roasted/steamed vegetables and fruit.
Harvest Vegetable Soup from the freezer
- This is a soup I made a few weeks ago and froze the leftovers. I’ve had this recipe for many years written down in an old cookbook. I’ll make sure to share it some time. I pulled the frozen soup out of the freezer the day of for a quick and easy dinner. I serve our soup with crackers and fruit.
Grilled Ginger Sesame Chicken Chopped Salad from Cooking Classy – made enough for dinner for 2 nights
- I love an Asian inspired salad so I was excited to try this. It did not disappoint.
- For the kids, I gave them each some chicken and a few bites of the salad separately. One liked the salad and the other just ate his 2 no thank you bites. I added some fruit and carrot sticks to the kids plates.
- The salad mix easily stayed fresh for two days. Just don’t add the nuts or dressing until you are ready to serve.
- We didn’t add in the Sriracha sauce or black sesame seeds because I didn’t have any. I also subbed avocado oil for the canola oil.