Dinner ideas?

[Michele]

Hi moms,

Anybody have any suggestions on things to cook that both kids will eat?

I feel like one kid or the other (sometimes both kids) end(s) up eating cereal for dinner. My dinner attempts include: beef stew, lasagne, chicken soup, chicken&tofu stirfry, pork chop, bow tie noodles... And then if I find something they will eat, they won't eat it next time I cook it?!

My lunch packing seems to be subpar as well. They seem to have overdosed on grapes! My lunch rotation includes hot dogs, chicken nuggets, salami sandwiches, pasta and red sauce, Mac n cheese...

The only things my kids eat somewhat predictably are eggs, oatmeal, yogurt, and mamma chia pouches.

Thank you for any suggestions. Hope everybody is doing well

Michele


Sent from my mobile device

[Saima B. Yusuf]

Wish I could help but we're in the same boat.  Maryam likes spaghetti pasta and Isra eats Penne pasta.  Maryam likes green grapes and Isra only eats purple grapes. Maryam likes butter and jam on her bread, Isra only likes butter and on we go...! 

Saima

---

From: Michele <miche...@gmail.com>
To: eatsle...@googlegroups.com
Sent: Sunday, November 6, 2016 10:38 PM
Subject: [Mom's Group] Dinner ideas?

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[Julie Wann]

Here are items that my boys never tire of:

Sushi casserole

Butternut squash ravioli

Our version of mac'n'cheese uses bow tie pasta, with chicken apple sausage cubes and peas

Lentil soup with peas added, not served as soup but served over rice (use slotted spoon to scoop out the lentils & peas so it's not so soupy)

Tofu with avocado (cut into cubes), drizzled with soy sauce and sesame oil

And I find that cutting sandwich into triangles somehow makes it taste better

Make your own taco/burrito/quesadilla - well, I put it together but they choose what goes inside

Cabbage stir fried with vermicelli noodles

Mushroom Bites (can't think of the brand right now, but I get them from freezer section at Whole Foods)

Corned beef with cabbage, carrots and potatoes (even if it's not St. Patrick's)

Hope this gives you ideas for something new to try!

Julie

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[Michelle Ritenour]

Good to know I'm not the only one having this problem. 

Julie- what is a sushi casserole?? I'm intrigued....

We do a lot of quesadillas, grilled cheese, cheese tortellini, make our own cheese pizzas....anything with cheese is pretty safe. 

Breakfast for dinner: pancakes, eggs, chicken apple sausage and fruit. 

Udon noodles, gyoza, California rolls

The key for my girls is to make sure food is separated. The meatballs and sauce can't touch the pasta. The sandwiches are disassembled. If I serve Broccoli Beef, better make sure the broccoli and beef are on opposite sides of the plate from each other. SMH...

Michelle

Sent from my iPhone

[Michele]

Thank you for taking the time to write suggestions!  I got a light bulb in my head and thought 'oh, yeah...that's right... They eat xyz!'

We make a sushi rice casserole as an appetizer for parties. Base layer is cooked rice, top layer is imitation crab, bay shrimp, chopped shiitakes and sour cream/mayo all mixed together.  Then broil and sprinkle with furikake. Serve with mini seaweed sheets to make little sushi sandwiches. I will try a modified version that Mike will eat (no mayo no sour cream). 

Tofu & avocado salad!

Udon noodles!

I'm going to write all these ideas down. Thank you!

By the way, with winter/soup season coming... I've become a big fan of 'instant pot' which is an electronic pressure cooker. I figured out the reason I love it is that I can produce dinner in minimal time that tastes like it was stewed for a lot longer than it took with minimal planning. So I ask the butcher to pre-chop and portioned meat and freeze it. And it goes straight from freezer into cooker. It still takes 30mins to build up pressure and then the 20 mins or so cook time. But it doesn't need to be watched or stirred...   I'll have to try lenthil soup in it...

Miss you guys. 

MNO would be fun - maybe the last week of November/first week of December before the December holidays get crazy?

Or a Saturday morning walk if people's schedules allow.... 

Michele

Sent from my mobile device 

[Nikoletta Friedberg]

I love this thread.  Saima's email made me laugh so hard.  It's SO TRUE!  

I only have to do their dinner 3 times a week which is 3 times too much stress.  Paul gives them mac n cheese, PBJ sandwiches (one likes the jelly the other does not), Penne and meat sauce, and other kid type stuff.  When I make dinner, I give them a portion of what I made for the whole family and I usually get met with a plate thrown in my face (figuratively) and screams (literally).  

I can also make bread dough quick in the morning, let it rise while I am at work, then make "calzones" by putting in either sandwich type fillers or left overs.  That's what I did/will do today.  

Is a pressure cooker different than a slow cooker (now y'all are really getting why I have 3 days out of the week)?  I LOVE cooking with the slow cooker, but the only thing (besides soup) I can make is taco filling.  Would a pressure cooker up my game?  Are these even the right questions?

Halloween photos are still stuck on a camera - I'll send those soon :) 

Miss you guys.

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[Saima B. Yusuf]

I got an electronic pressure cooker at the recommendation of a friend (instant pot on Amazon) and it's been great! I can turn around a lot of foods pretty fast. I make South Asian food and one thing my kids both like are baked samosas made using Peppridge Farm puff pastry sheets. Each sheet can be cut into nine squares and you can fill it with whatever you want. The dough tastes good so the kids like it. I fill it with typical samosa fillings like chicken, beef or potatoes and peas but you can pretty much put in anything that you think might taste good. I usually bake something once a week that I can toss in their lunch every day. Saima Sent from Yahoo Mail for iPhone

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[Julie Wann]

Michele's sushi casserole recipe is a little different than mine.  My version is salmon instead of shrimp, and no sour cream.  Your version will depend on what your kids will eat!  Here's a recipe with pictures:

https://snapguide.com/guides/make-sushi-bake/

I forgot to mention edamame as a favorite.  Must be shelled for my household because my boys are too lazy to do the shelling.

How about Aidells teriyaki & pineapple chicken meatballs?  My boys also love that with spinach and soba noodles.

Julie

On Nov 7, 2016, at 1:44 AM, Michelle Ritenour <mcwo...@hotmail.com> wrote:

[Michele]

Yes, Saima... Your struggles are real. These kids are spoiled!  

I did take your suggestions to heart and I now serve deconstructed meals... The deconstructed sandwiches cut in triangles were a hit today.  And I made buttered pasta with a side of corn the other day that the kids ate. 

I plan to try the tofu avocado w soy and sesame oil tomorrow. Tonight was deconstructed sushi: brown rice, teriyaki salmon, broccoli boiled in chicken bouillon, avocado, and seaweed squares (they ate it!)

I will also try my hand at pepperidge farms potato and pea samosas. Thanks for the detailed tips, Saima!

The electronic pressure cooker is opposite of a slow cooker. Whereas a slow cooker cooks all day, pressure cooker seals the pot and cranks up the pressure and cooks 'fast'. 

I put the 'fast' in quotes bc it takes 30 mins to build up the pressure. But then the cook time is dramatically less (20 mins for super tender beef stew compared to 2 hrs of cooking on the stove top). 

I've only used the pressure cooker for stews, soups, broths, and meat. But I like that the flavors have melded and the meat is tender. 

It helps that Mike likes soup. And just wanted to mention there are scary stove top pressure cookers and less scary electronic pressure cookers that look like big rice 

Sent from my mobile device 

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[Michele]

Oops- I sent this before I was done. 

The electronic pressure cookers look like an Asian rice cooker that sits on your countertop and plugs in. The pressure cooker is useful if you make a lot of stews, stewed meat, soup or broth. 

My favorite is to go to whole foods and ask the butcher to cut up spareribs Asian style or other meat and portion it so that I can freeze them separately. Then come dinnertime, I can dump the frozen meat in the cooker and produce dinner with minimal planning and food spoiling (when I forget about meat in the fridge). 

Anyways, hope that helps. 

And thank you for all your suggestions. It is fun to have some new ideas to try!

Cheers!

Michele

Sent from my mobile device 

[Michele]

Saima-

I get it now... how your kids are opposites when it comes to eating. 

I attached a pic of what came back to the kitchen. One kid ate all the noodles out of chicken soup. My other kid ate all the broth and left the noodles. 

Always thinking of you wonderful ladies!

Michele

Sent from my mobile device 

[Michelle Ritenour]

Michele,
It's funny that you write that. Yesterday's lunch - one ate all the fried rice and no apples. And the other one ate the apples and no rice. The kids need to work with us so we stop wasting so much food!
Hope everyone is doing well,

Michelle

Sent from my iPhone

> On Feb 6, 2018, at 1:57 PM, Michele <miche...@gmail.com> wrote:
>
> Saima-
>
> I get it now... how your kids are opposites when it comes to eating.
>
> I attached a pic of what came back to the kitchen. One kid ate all the noodles out of chicken soup. My other kid ate all the broth and left the noodles.
>
> Always thinking of you wonderful ladies!
>
> Michele
>

> [image1.JPG]

>
> Sent from my mobile device
>

> On Nov 10, 2016, at 9:38 AM, Michele <miche...@gmail.com<mailto:miche...@gmail.com>> wrote:
>
> Oops- I sent this before I was done.
>
> The electronic pressure cookers look like an Asian rice cooker that sits on your countertop and plugs in. The pressure cooker is useful if you make a lot of stews, stewed meat, soup or broth.
>
> My favorite is to go to whole foods and ask the butcher to cut up spareribs Asian style or other meat and portion it so that I can freeze them separately. Then come dinnertime, I can dump the frozen meat in the cooker and produce dinner with minimal planning and food spoiling (when I forget about meat in the fridge).
>
> Anyways, hope that helps.
>
> And thank you for all your suggestions. It is fun to have some new ideas to try!
>
> Cheers!
> Michele
>
>
> Sent from my mobile device
>

> On Nov 9, 2016, at 8:15 PM, Michele <miche...@gmail.com<mailto:miche...@gmail.com>> wrote:
>
> Yes, Saima... Your struggles are real. These kids are spoiled!
>
> I did take your suggestions to heart and I now serve deconstructed meals... The deconstructed sandwiches cut in triangles were a hit today. And I made buttered pasta with a side of corn the other day that the kids ate.
>
> I plan to try the tofu avocado w soy and sesame oil tomorrow. Tonight was deconstructed sushi: brown rice, teriyaki salmon, broccoli boiled in chicken bouillon, avocado, and seaweed squares (they ate it!)
>
> I will also try my hand at pepperidge farms potato and pea samosas. Thanks for the detailed tips, Saima!
>
> The electronic pressure cooker is opposite of a slow cooker. Whereas a slow cooker cooks all day, pressure cooker seals the pot and cranks up the pressure and cooks 'fast'.
>
> I put the 'fast' in quotes bc it takes 30 mins to build up the pressure. But then the cook time is dramatically less (20 mins for super tender beef stew compared to 2 hrs of cooking on the stove top).
>
> I've only used the pressure cooker for stews, soups, broths, and meat. But I like that the flavors have melded and the meat is tender.
>
> It helps that Mike likes soup. And just wanted to mention there are scary stove top pressure cookers and less scary electronic pressure cookers that look like big rice
>
> Sent from my mobile device
>

> On Nov 7, 2016, at 10:14 AM, Nikoletta Friedberg <niko...@gmail.com<mailto:niko...@gmail.com>> wrote:
>
> I love this thread. Saima's email made me laugh so hard. It's SO TRUE!
>
> I only have to do their dinner 3 times a week which is 3 times too much stress. Paul gives them mac n cheese, PBJ sandwiches (one likes the jelly the other does not), Penne and meat sauce, and other kid type stuff. When I make dinner, I give them a portion of what I made for the whole family and I usually get met with a plate thrown in my face (figuratively) and screams (literally).
>
> I can also make bread dough quick in the morning, let it rise while I am at work, then make "calzones" by putting in either sandwich type fillers or left overs. That's what I did/will do today.
>
> Is a pressure cooker different than a slow cooker (now y'all are really getting why I have 3 days out of the week)? I LOVE cooking with the slow cooker, but the only thing (besides soup) I can make is taco filling. Would a pressure cooker up my game? Are these even the right questions?
>
> Halloween photos are still stuck on a camera - I'll send those soon :)
>
> Miss you guys.
>

> On Mon, Nov 7, 2016 at 10:57 AM, Michele <miche...@gmail.com<mailto:miche...@gmail.com>> wrote:
> Thank you for taking the time to write suggestions! I got a light bulb in my head and thought 'oh, yeah...that's right... They eat xyz!'
>
> We make a sushi rice casserole as an appetizer for parties. Base layer is cooked rice, top layer is imitation crab, bay shrimp, chopped shiitakes and sour cream/mayo all mixed together. Then broil and sprinkle with furikake. Serve with mini seaweed sheets to make little sushi sandwiches. I will try a modified version that Mike will eat (no mayo no sour cream).
>
> Tofu & avocado salad!
> Udon noodles!
>
> I'm going to write all these ideas down. Thank you!
>
> By the way, with winter/soup season coming... I've become a big fan of 'instant pot' which is an electronic pressure cooker. I figured out the reason I love it is that I can produce dinner in minimal time that tastes like it was stewed for a lot longer than it took with minimal planning. So I ask the butcher to pre-chop and portioned meat and freeze it. And it goes straight from freezer into cooker. It still takes 30mins to build up pressure and then the 20 mins or so cook time. But it doesn't need to be watched or stirred... I'll have to try lenthil soup in it...
>
> Miss you guys.
>
> MNO would be fun - maybe the last week of November/first week of December before the December holidays get crazy?
>
> Or a Saturday morning walk if people's schedules allow....
>
> Michele
>
>
>
> Sent from my mobile device
>

> On Nov 7, 2016, at 1:44 AM, Michelle Ritenour <mcwo...@hotmail.com<mailto:mcwo...@hotmail.com>> wrote:
>
> Good to know I'm not the only one having this problem.
>
> Julie- what is a sushi casserole?? I'm intrigued....
>
> We do a lot of quesadillas, grilled cheese, cheese tortellini, make our own cheese pizzas....anything with cheese is pretty safe.
>
> Breakfast for dinner: pancakes, eggs, chicken apple sausage and fruit.
>
> Udon noodles, gyoza, California rolls
>
> The key for my girls is to make sure food is separated. The meatballs and sauce can't touch the pasta. The sandwiches are disassembled. If I serve Broccoli Beef, better make sure the broccoli and beef are on opposite sides of the plate from each other. SMH...
>
> Michelle
>
>
>
>
> Sent from my iPhone
>

> On Nov 7, 2016, at 12:29 AM, 'Julie Wann' via eatsleeppoop <eatsle...@googlegroups.com<mailto:eatsle...@googlegroups.com>> wrote:
>
> Here are items that my boys never tire of:
>
> Sushi casserole
>
> Butternut squash ravioli
>
> Our version of mac'n'cheese uses bow tie pasta, with chicken apple sausage cubes and peas
>
> Lentil soup with peas added, not served as soup but served over rice (use slotted spoon to scoop out the lentils & peas so it's not so soupy)
>
> Tofu with avocado (cut into cubes), drizzled with soy sauce and sesame oil
>
> And I find that cutting sandwich into triangles somehow makes it taste better
>
> Make your own taco/burrito/quesadilla - well, I put it together but they choose what goes inside
>
> Cabbage stir fried with vermicelli noodles
>
> Mushroom Bites (can't think of the brand right now, but I get them from freezer section at Whole Foods)
>
> Corned beef with cabbage, carrots and potatoes (even if it's not St. Patrick's)
>
> Hope this gives you ideas for something new to try!
> Julie
>

> On Nov 6, 2016, at 11:23 PM, 'Saima B. Yusuf' via eatsleeppoop <eatsle...@googlegroups.com<mailto:eatsle...@googlegroups.com>> wrote:
>
> Wish I could help but we're in the same boat. Maryam likes spaghetti pasta and Isra eats Penne pasta. Maryam likes green grapes and Isra only eats purple grapes. Maryam likes butter and jam on her bread, Isra only likes butter and on we go...!
>
> Saima
>
> ________________________________

> From: Michele <miche...@gmail.com<mailto:miche...@gmail.com>>
> To: eatsle...@googlegroups.com<mailto:eatsle...@googlegroups.com>

> Sent: Sunday, November 6, 2016 10:38 PM
> Subject: [Mom's Group] Dinner ideas?
>
> Hi moms,
>
> Anybody have any suggestions on things to cook that both kids will eat?
>
> I feel like one kid or the other (sometimes both kids) end(s) up eating cereal for dinner. My dinner attempts include: beef stew, lasagne, chicken soup, chicken&tofu stirfry, pork chop, bow tie noodles... And then if I find something they will eat, they won't eat it next time I cook it?!
>
> My lunch packing seems to be subpar as well. They seem to have overdosed on grapes! My lunch rotation includes hot dogs, chicken nuggets, salami sandwiches, pasta and red sauce, Mac n cheese...
>
> The only things my kids eat somewhat predictably are eggs, oatmeal, yogurt, and mamma chia pouches.
>
> Thank you for any suggestions. Hope everybody is doing well
>
> Michele
>
>
> Sent from my mobile device
>
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