W
whatevergirl
Guest
I wish I could find a wheat pasta out there that doesn’t taste so obviously different from the regular version. I smother it in homemade sauce, but to no avail.
- Status
C
Consecrated
Guest
Then just make it yourself! Oh wait… that’s not quick, is it?I wish I could find a wheat pasta out there that doesn’t taste so obviously different from the regular version. I smother it in homemade sauce, but to no avail.
Homemade fresh pasta…to die for! I’ve made it exactly once. 
Actually, I kinda like the taste of the whole wheat stuff… (But I think I’m alone in this at our house!
) Nuttier. Kinda like me. does your family respond well to stir-fry? This is quick, easy AND healthy! You can even avoid all the veg. prep by buying a bag of fresh, already prepared mixed veggies. We would have that A LOT more at our house (I LOVE IT), but DH puts his foot down!
W
whatevergirl
Guest
Then just make it yourself! Oh wait… that’s not quick, is it?
They don’t like stir fry, sadly…my dh and I love it! But, we got into a VERY BAD habit a long time ago with our kids, that we make them something separate if they don’t care for what we are eating.I would not recommend this to anyone!!! It is time intensive, and takes away from family time, ultimately…and we are cleaning up for hours because the pots and pans for two separate meals is extensive.
(Our faults, but we’re breaking the habit day by day!)
I would LOVE to try your homemade pasta recipe…no, not easy or laborless, but, it would be worth it…I grew up in an Italian family where homemade pasta was a staple.Thanks!
Tonight’s menu:
London broil, with mushrooms
Salad
Au gratin potatoes (for kids)
green beans
EZ!
J
Just_wondering
Guest
I don’t know what’s available where you are, but I’ve got a trick for pasta sauces. Here in Korea you can buy pre-chopped veggies. They’re a little like the frozen peas and carrots mix you can get in the states, but they’re fresh and shrink-wrapped. The mix I get is potatoes, onions, carrots, and peppers. You could probably do something similar by throwing a bunch of veggies in a blender. Then I chop some mushrooms and stir fry the lot. Then I hide the stir-fried vegetables inside something else: pasta sauce, an omelette, cheesy macaroni, rice, sloppy joes. Particularly good is to mix the veggies with the taco meat. Even if the kids notice the veggie mix, they can’t really pick it out of the meat because the pieces are too small.
I use that trick sometimes if I invite my boyfriend over for dinner. He says he doesn’t eat vegetables, but he’s never complained about the food I put in front of him, and it’s got more vegetables than anything else.
I also chop up spinach into REALLY little pieces (like blended spinach mush) and mix it into meat sauces. As long as the meat is well-flavoured, nobody can notice it. It breaks my heart to see all that yummy spinach goodness buried in the spicy meat, when I’d prefer to eat it fresh, but I can always put extra fresh spinach on my pasta.
Would your kids object to fried veggies hidden in the mashed potatoes? That’s another trick I use. Especially if I make the mashed potatoes into shepard’s pie. But mashed potatoes with chunks of sausage, with veggies (corn kernel sized or smaller) chopped up and hidden inside, and then with grated cheddar cheese melted on top are pretty hard to resist.
Sure, you’d rather train your kids to eat the veggies straight. But sometimes hiding the vegetably goodness in their favourite not-so-good meals saves the hassle of convincing them.
I use that trick sometimes if I invite my boyfriend over for dinner. He says he doesn’t eat vegetables, but he’s never complained about the food I put in front of him, and it’s got more vegetables than anything else.
I also chop up spinach into REALLY little pieces (like blended spinach mush) and mix it into meat sauces. As long as the meat is well-flavoured, nobody can notice it. It breaks my heart to see all that yummy spinach goodness buried in the spicy meat, when I’d prefer to eat it fresh, but I can always put extra fresh spinach on my pasta.
Would your kids object to fried veggies hidden in the mashed potatoes? That’s another trick I use. Especially if I make the mashed potatoes into shepard’s pie. But mashed potatoes with chunks of sausage, with veggies (corn kernel sized or smaller) chopped up and hidden inside, and then with grated cheddar cheese melted on top are pretty hard to resist.
Sure, you’d rather train your kids to eat the veggies straight. But sometimes hiding the vegetably goodness in their favourite not-so-good meals saves the hassle of convincing them.
Q
queen_anne78
Guest
We also don’t do processed foods (or at least do our best to avoid them). We do a lot of stir-fry, but also we’ve found that whole-wheat pasta tastes the same…my DH eats it and he claimed he never would. I just buy the store brand whole wheat stuff, or the “heartland” brand, depending on what shape of pasta I need. Here are some whole foods recipes that are quick and also pretty cheap:
Honey Baked Lentils
1 cup lentils (whatev color you want)
2 cups water
2 tbsp honey
2 tbsp soysauce or tamari
2 tbsp olive oil
1/2 tsp ginger
1 clove garlic
1 small onion
salt & pepper to taste
whatever veggies you want–carrots, celery, sweet potatoes, etc
Bake in a covered dish at 350 until tender (about an hour and a half).
You could also substitute 1/3 cup of rice or barley for some of the lentils…and add whatever “winter” vegetables you have on hand. You can eat this as a soup, but it could also be eaten over brown rice or quinoa, or on some flatbread. We eat it as the main dish, but it would be a great side dish as well. Also, you can throw this in the crockpot on low if you’ve got places to be while it’s cooking.
Lentil Skillet
1.5 C cooked lentils
1 tbsp olive oil
1 diced onion
couple stalks celery, chopped
1 can kidney bean (drain)
1 can diced tomatoes (partly drain)
2 tsp rosemary
2 tsp parsley
1 tsp basil
1 tsp salt, and a little pepper
Cook lentils in advance, saute onion, then celery in oil. Add all other ingredients and simmer 5 mins more. Serve over rice, quinoa, bulgar, couscous, or we like it on whole wheat pita bread or whole wheat tortillas.
EASY Crockpot Chili
2 1lb can beans (whatev kind you want) drained
2 1lb can tomatoes (I used crushed)
1 lb ground beef or turkey or for veggie chili, another can of beans
2 med chopped onions
1 green pepper if desired (chopped)
2 cloves minced garlic
1 t pepper
2 T chili powder, to taste
1t cumin
salt to taste
Put all ingredients in crock. Turn it on. Time will depend on your crock, mine is super-high powered, takes about 6 hours on low. 2-4 on High
Honey Baked Lentils
1 cup lentils (whatev color you want)
2 cups water
2 tbsp honey
2 tbsp soysauce or tamari
2 tbsp olive oil
1/2 tsp ginger
1 clove garlic
1 small onion
salt & pepper to taste
whatever veggies you want–carrots, celery, sweet potatoes, etc
Bake in a covered dish at 350 until tender (about an hour and a half).
You could also substitute 1/3 cup of rice or barley for some of the lentils…and add whatever “winter” vegetables you have on hand. You can eat this as a soup, but it could also be eaten over brown rice or quinoa, or on some flatbread. We eat it as the main dish, but it would be a great side dish as well. Also, you can throw this in the crockpot on low if you’ve got places to be while it’s cooking.
Lentil Skillet
1.5 C cooked lentils
1 tbsp olive oil
1 diced onion
couple stalks celery, chopped
1 can kidney bean (drain)
1 can diced tomatoes (partly drain)
2 tsp rosemary
2 tsp parsley
1 tsp basil
1 tsp salt, and a little pepper
Cook lentils in advance, saute onion, then celery in oil. Add all other ingredients and simmer 5 mins more. Serve over rice, quinoa, bulgar, couscous, or we like it on whole wheat pita bread or whole wheat tortillas.
EASY Crockpot Chili
2 1lb can beans (whatev kind you want) drained
2 1lb can tomatoes (I used crushed)
1 lb ground beef or turkey or for veggie chili, another can of beans
2 med chopped onions
1 green pepper if desired (chopped)
2 cloves minced garlic
1 t pepper
2 T chili powder, to taste
1t cumin
salt to taste
Put all ingredients in crock. Turn it on. Time will depend on your crock, mine is super-high powered, takes about 6 hours on low. 2-4 on High
Q
queen_anne78
Guest
OK MORE. I had to split it up I had “too many characters” whatev
Lentils and Rice
Put 1 cup lentils, 2 cups veg broth, and seasonings (see below) in large pot. Bring to a boil. Simmer 20-30 minutes, depending on how soft you want them. Add 2 cups white rice (I guess if you were to use brown rice, you’d put it and the water in at the same time as the lentils), 5 cups water, and 2-3 cups assorted fresh or frozen veggies (quick-cooking veggies like spinach or peas should be added a few minutes later). Simmer, stirring occasionally, until all liquid is absorbed. Check to see if rice is done; if not, add another cup of water and continue cooking. Serve as a main dish with a side of yogurt and fruit.
Herby Version: Seasonings are herbs like rosemary, parsley, thyme, dill, and a little garlic. Veggies are broccoli, carrots, cauliflower, spinach, kale, zucchini, brussels sprouts, and/or peas.
Curry Version: Seasoning is yellow curry powder. Veggies are cauliflower, carrots, zucchini, apple, and/or raisins–put them in at the same time as the rice so they get all plump. Peanuts are good in this too.
Mexican Version: Cook some diced onion in olive oil in the bottom of the pot before you start the lentils. Seasonings are chili powder, and hot sauce if you like. Veggies are tomatoes, bell pepper, and olives.
**Crockpot Lasagna:
**2 jars of spaghetti sauce (grate in veggies to hide them!)
4 oz Lasagna noodles (whole wheat)
2 8 oz packages of shredded mozzerella cheese
1 12?oz container of ricotta cheese - not the smallest one they have, but next one up… Heck, just get whatever and put it in, the more the merrier
So you just layer everything anyway you want. This is what I do:
Mix all the ricotta with all the mozzeralla, add some salt and pepper if you’d like.
Put one of the jars of sauce in the bottom, a layer of uncooked (that’s the nice part about this recipe) pasta, half the cheese mixture, a layer of pasta, another jar of sauce, another layer of pasta, then the rest of the cheese. I think I put it on High for around 3-4 hours, but I’m sure it’d work on low for maybe 6-8 or so.
Lentils and Rice
Put 1 cup lentils, 2 cups veg broth, and seasonings (see below) in large pot. Bring to a boil. Simmer 20-30 minutes, depending on how soft you want them. Add 2 cups white rice (I guess if you were to use brown rice, you’d put it and the water in at the same time as the lentils), 5 cups water, and 2-3 cups assorted fresh or frozen veggies (quick-cooking veggies like spinach or peas should be added a few minutes later). Simmer, stirring occasionally, until all liquid is absorbed. Check to see if rice is done; if not, add another cup of water and continue cooking. Serve as a main dish with a side of yogurt and fruit.
Herby Version: Seasonings are herbs like rosemary, parsley, thyme, dill, and a little garlic. Veggies are broccoli, carrots, cauliflower, spinach, kale, zucchini, brussels sprouts, and/or peas.
Curry Version: Seasoning is yellow curry powder. Veggies are cauliflower, carrots, zucchini, apple, and/or raisins–put them in at the same time as the rice so they get all plump. Peanuts are good in this too.
Mexican Version: Cook some diced onion in olive oil in the bottom of the pot before you start the lentils. Seasonings are chili powder, and hot sauce if you like. Veggies are tomatoes, bell pepper, and olives.
**Crockpot Lasagna:
**2 jars of spaghetti sauce (grate in veggies to hide them!)
4 oz Lasagna noodles (whole wheat)
2 8 oz packages of shredded mozzerella cheese
1 12?oz container of ricotta cheese - not the smallest one they have, but next one up… Heck, just get whatever and put it in, the more the merrier
So you just layer everything anyway you want. This is what I do:
Mix all the ricotta with all the mozzeralla, add some salt and pepper if you’d like.
Put one of the jars of sauce in the bottom, a layer of uncooked (that’s the nice part about this recipe) pasta, half the cheese mixture, a layer of pasta, another jar of sauce, another layer of pasta, then the rest of the cheese. I think I put it on High for around 3-4 hours, but I’m sure it’d work on low for maybe 6-8 or so.
Q
queen_anne78
Guest
And some more:
Basic Soup (crockpot!!)
4 slices bacon, chopped into pieces
1 onion, chopped
3-4 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 large or 2 small potatoes, chopped
and/or other root veggies, whatever you’ve got on hand - turnips, rutabaga, parsnips, a little celeriac.
8 c. liquid - I usually use 4 c. chicken or beef stock and c. water, but vary it depending on what I have on hand.
1 lb. lentils
Pepper
Tumeric
Bay leaf or two
Salt
Cook the bacon over medium heat until the fat renders and the bacon is crunchy. Lift the bacon out and reserve. Saute the onion until soft. Add the garlic and sautee for another minute. Put the vegetables in the crockpot with the lentils, liquid and other vegetables. Add big pinches of pepper and tumeric and the bay leaf (do this to suit your tastes) You can also add the reserved bacon, or keep it to sprinkle on top all nice and crunchy. Cook on low overnight for lunch the next day, or for a few hours on high for dinner that night. Add salt after it’s done, as salt will prevent the lentils from softening.
QUICK No Rise pizza crust–whole wheat!!
Mix in order:
1.5 C whole wheat flour
2 tsp baking powder
.5 tsp salt
1/2 C milk (whatev kind you do…soy, cow, etc)
3-4 Tbsp oil (I use olive, I’m sure veggie would work too)
Use fork to mix, knead gently to finish 10-12 strokes. Shape into pizzas, or we love calzones (for filling, some ricotta and mozzarella is yummy, or just plain mozz, or you could do whatev you want) Add toppings and bake in 425 degree oven. For calzones I bake them at 450. For sauce, again, disguise your veggies by grating them in, you can dip the calzones in the sauce. Lovely Throw together a salad, an wah-la!
I hope your fam can be convinced to eat lentils since most of the things I gave you have them in it…Lentils are FAB…cheap (68 cents for a 1 lb bag…love it!) and a GREAT source of protein.
Basic Soup (crockpot!!)
4 slices bacon, chopped into pieces
1 onion, chopped
3-4 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 large or 2 small potatoes, chopped
and/or other root veggies, whatever you’ve got on hand - turnips, rutabaga, parsnips, a little celeriac.
8 c. liquid - I usually use 4 c. chicken or beef stock and c. water, but vary it depending on what I have on hand.
1 lb. lentils
Pepper
Tumeric
Bay leaf or two
Salt
Cook the bacon over medium heat until the fat renders and the bacon is crunchy. Lift the bacon out and reserve. Saute the onion until soft. Add the garlic and sautee for another minute. Put the vegetables in the crockpot with the lentils, liquid and other vegetables. Add big pinches of pepper and tumeric and the bay leaf (do this to suit your tastes) You can also add the reserved bacon, or keep it to sprinkle on top all nice and crunchy. Cook on low overnight for lunch the next day, or for a few hours on high for dinner that night. Add salt after it’s done, as salt will prevent the lentils from softening.
QUICK No Rise pizza crust–whole wheat!!
Mix in order:
1.5 C whole wheat flour
2 tsp baking powder
.5 tsp salt
1/2 C milk (whatev kind you do…soy, cow, etc)
3-4 Tbsp oil (I use olive, I’m sure veggie would work too)
Use fork to mix, knead gently to finish 10-12 strokes. Shape into pizzas, or we love calzones (for filling, some ricotta and mozzarella is yummy, or just plain mozz, or you could do whatev you want) Add toppings and bake in 425 degree oven. For calzones I bake them at 450. For sauce, again, disguise your veggies by grating them in, you can dip the calzones in the sauce. Lovely
Throw together a salad, an wah-la!I hope your fam can be convinced to eat lentils since most of the things I gave you have them in it…Lentils are FAB…cheap (68 cents for a 1 lb bag…love it!) and a GREAT source of protein.
Q
queen_anne78
Guest
That should get you started. The trick to healthy eating is to buy things WHOLE. DO NOT buy stuff from the middle of the grocery store, except to get your pasta and rice and beans and canned tomatoes. For everything else, shop the perimeter of the store. That curbs the processed foods pretty well.
I have to hop in the shower, DD is actually napping and I have to use time wisely, but I wanted to share some recipes to help you out…hope it did
I have to hop in the shower, DD is actually napping and I have to use time wisely, but I wanted to share some recipes to help you out…hope it did
S
shannyk
Guest
We like quesadillas here too ( like Annie suggested), but I don’t have one of those press things, and frankly I didn’t know they existed:shrug: I just use a non-stick pan and toast one side then the other, or throw them in the oven on a cookie sheet. For fillings we do chicken, cheese, salsa, black beans, cilantro, etc. you get the jist. And, because I have one little person who is on a GFCF diet, I get the gluten free tortillas, and everyone eats them.
The slow cooker thing is great too, and there are more variants than you would probably think of. It’s also great for making enough food for more than one meal, which is my mantra. I cook for two nights at a time ALWAYS. The other day I made some chipotle lime chicken thighs that were awesome. I’m one of these people who doesn’t follow recipes, but the basic jist is…
Chicken thighs, about 4 pounds I think? Skin taken off (it pulls off easily)
Small bag of carrots, peeled and sliced
About 4 stalks of celery sliced
Big yellow onion, diced
3-4 cloves garlic, minced
Small can chipotles in adobo, mince up the chilies(if you don’t like hot, just use one or 2 of the chilis and all of the sauce in the can)
15oz can tomato sauce
Juice of 2 limes
put all veggies in pot. pile on the chicken thighs. add the tomato sauce and adobo sauce from the can of chipotles along with the minced chipotles, squeeze the lime juice in. Cook in slow cooker on low for several hours or high for 3 or so. Near the end check for seasoning and add salt and pepper to taste.Add minced cilantro at the end and another squeeze of fresh lime juice. Serve with brown rice and avacados if you like them. YUMMY. My kids devour this.
You can also use the same basic method to do a chicken curry; the thighs, plain yogurt, coconut milk, raisins, almonds, onions, curry powder, honey, garlic cilantro again at the end, over brown rice.
Have you tried www.allrecipes.com? Really useful. Also Simply recipes site…
elise.com/recipes/
If you are looking for quick recipes specifically, Quick fix meals with Robin someone or other on the Food network (www.foodtv.com) has some good ideas.
I have so may recipes I should really just have my own site…:newidea:
And, because I have one little person who is on a GFCF diet, I get the gluten free tortillas, and everyone eats them.The slow cooker thing is great too, and there are more variants than you would probably think of. It’s also great for making enough food for more than one meal, which is my mantra. I cook for two nights at a time ALWAYS. The other day I made some chipotle lime chicken thighs that were awesome. I’m one of these people who doesn’t follow recipes, but the basic jist is…
Chicken thighs, about 4 pounds I think? Skin taken off (it pulls off easily)
Small bag of carrots, peeled and sliced
About 4 stalks of celery sliced
Big yellow onion, diced
3-4 cloves garlic, minced
Small can chipotles in adobo, mince up the chilies(if you don’t like hot, just use one or 2 of the chilis and all of the sauce in the can)
15oz can tomato sauce
Juice of 2 limes
put all veggies in pot. pile on the chicken thighs. add the tomato sauce and adobo sauce from the can of chipotles along with the minced chipotles, squeeze the lime juice in. Cook in slow cooker on low for several hours or high for 3 or so. Near the end check for seasoning and add salt and pepper to taste.Add minced cilantro at the end and another squeeze of fresh lime juice. Serve with brown rice and avacados if you like them. YUMMY. My kids devour this.
You can also use the same basic method to do a chicken curry; the thighs, plain yogurt, coconut milk, raisins, almonds, onions, curry powder, honey, garlic cilantro again at the end, over brown rice.
Have you tried www.allrecipes.com? Really useful. Also Simply recipes site…
elise.com/recipes/
If you are looking for quick recipes specifically, Quick fix meals with Robin someone or other on the Food network (www.foodtv.com) has some good ideas.
I have so may recipes I should really just have my own site…:newidea:
S
shannyk
Guest
Ok speaking of quinoa…does anyone actually like this stuff? I mean, I would LOVE to eat it and I would love for my son who is on a GFCF diet and doesn’t eat enough protein to eat it, but let’s be honest…it’s gross!!! It tastes like sweaty socks…or worse. Does anyone know how to make that stuff taste edible?
S
St_Gabriel
Guest
My kids enjoy chicken faijtas on whole wheat faita wraps. I let them do some of the prep work.
Fry Chicken & Onions
Add half package of Faita mix
Sliced cucumbers.
Shredded cheese
Chopped Tomatos
Your Favorite Salsa
Sour Cream
Lettus
Fry Chicken & Onions
Add half package of Faita mix
Sliced cucumbers.
Shredded cheese
Chopped Tomatos
Your Favorite Salsa
Sour Cream
Lettus
F
Feanaro_s_Wife
Guest
**Ok speaking of quinoa…does anyone actually like this stuff? I mean, I would LOVE to eat it and I would love for my son who is on a GFCF diet and doesn’t eat enough protein to eat it, but let’s be honest…it’s gross!!! It tastes like sweaty socks…or worse. Does anyone know how to make that stuff taste edible?
LOL, i just discovered Qinoa and I actually really like it
. Plain it reminds me of cauliflower. But when added to recipes it just takes on whatever flavor. I have used it with curry flavor and also used it to replace pasta (with tomato sauce and shrimp). It is also great added to soups or stews!I rinse mine first…
Malia
**
R
rayne89
Guest
Well I’m somewhere between hotdogs in a blanket and organic tofu . I try to add healthy things to kid friendly food. I toss peas in the mac n’ cheese, hide grated carrots and wheat germ in the meatloaf. I always add some veggies to the hamburger helper. Ofcourse you have a preteen and a teen that may balk at peas in their mac n cheese since they are not used to that.
It really depends on what your kids eat. Most veggie seem to appeal better dipped if their raw or covered in cheese sauces if thier cooked. Things rolled in tortilla bread or tucked in pita pockets are more appealing than a plain sandwich.
A quicky one that I do that appeals to my child and hubby is cook a box (or two) of shells and cheese, add a pound of grown beef (could also add cut up cooked chicken instead), some peas and a can of mushrooms. (Or you could add whatever veggies your family likes chopped broccoli, carrots, corn etc.) Add some lowfat sour cream and some grated chedder cheese for added creamyness and your done. Add a salad in the beginning and some rice pudding for dessert if you like.
This is a recipe I love recipezaar.com/12458
and have changed it around by adding different things -brocolli, mushrooms, canned artichoke hearts, asparagus -my daughter loves mushrooms they go in a lot of things I cook. I’ve also made it stove top instead of crockpot when I’m in hurry and use boneless, skinless chicken breasts. I usually double the sauce (it’s soo good even if you don’t like cream cheese -hubby hates cream cheese and he doesn’t know it’s in there) and serve it over rice or noodles.
. I try to add healthy things to kid friendly food. I toss peas in the mac n’ cheese, hide grated carrots and wheat germ in the meatloaf. I always add some veggies to the hamburger helper. Ofcourse you have a preteen and a teen that may balk at peas in their mac n cheese since they are not used to that.It really depends on what your kids eat. Most veggie seem to appeal better dipped if their raw or covered in cheese sauces if thier cooked. Things rolled in tortilla bread or tucked in pita pockets are more appealing than a plain sandwich.
A quicky one that I do that appeals to my child and hubby is cook a box (or two) of shells and cheese, add a pound of grown beef (could also add cut up cooked chicken instead), some peas and a can of mushrooms. (Or you could add whatever veggies your family likes chopped broccoli, carrots, corn etc.) Add some lowfat sour cream and some grated chedder cheese for added creamyness and your done. Add a salad in the beginning and some rice pudding for dessert if you like.
This is a recipe I love recipezaar.com/12458
and have changed it around by adding different things -brocolli, mushrooms, canned artichoke hearts, asparagus -my daughter loves mushrooms they go in a lot of things I cook. I’ve also made it stove top instead of crockpot when I’m in hurry and use boneless, skinless chicken breasts. I usually double the sauce (it’s soo good even if you don’t like cream cheese -hubby hates cream cheese and he doesn’t know it’s in there) and serve it over rice or noodles.
K
kwitz
Guest
Freezer cooking is my life saver. Several times a year, I get together with a friend and we cook & cook & cook - usually a full day but many others do smaller “mini sessions”. Then we freeze these meals and they are available to use. For some, I need to be on the ball and thaw out the night before but for most “the microwave is your friend!”.
I recommend the website www.30daygourmet.com for help with this process.
I have a file of weight watcher type freezer meals that would be easy to send to someone. If you’re interested, drop me an email at kwitzel@sbcglobal.net.
Kris
I recommend the website www.30daygourmet.com for help with this process.
I have a file of weight watcher type freezer meals that would be easy to send to someone. If you’re interested, drop me an email at kwitzel@sbcglobal.net.
Kris
M
MooCowSteph
Guest
Try the Barilla Plus. It’s not all whole wheat, but it’s got lots of protein and omega 3’s.I wish I could find a wheat pasta out there that doesn’t taste so obviously different from the regular version. I smother it in homemade sauce, but to no avail.
We could use some more ideas too. We do a lot of chili, roast in a crock pot w/ baked potato and veggies, tacos and borritos, turkey meatballs with chopped spinach added, salads w/ a rotisserie chicken from BJ’s, soup, that sort of thing.
W
whatevergirl
Guest
Barilla plus…hmmm…have not seen that brand. I have seen it in sauces, but not the pasta. thanks!
Ok…back to boredom tonight:
for dh and me:
salmon
veggies (steamed)
Kids had hot dogs, with mac and cheese. (and they ate the veggies)
I swore we would break out of making two separate meals…:crying:
W
whatevergirl
Guest
OMG…I am embarassed to ask this…what are lentils?
Seriously, I think I know what they are, but can’t be sure. Are they beans???
Thank you for your recipes…they look so healthy and good!
R
rayne89
Guest
en.wikipedia.org/wiki/LentilOMG…I am embarassed to ask this…what are lentils?
W
whatevergirl
Guest
rayne…that dish with the cheese, pasta, and veggies sounds delish! And if you tweak the ingredients, say sub turkey meat for ground meat, and use low sodium cheese …that could be a real healthy meal! I might leave the pasta out, as I’m trying to lower my carb intake where I can. Thanks for the ideas.Well I’m somewhere between hotdogs in a blanket and organic tofu
It really depends on what your kids eat. Most veggie seem to appeal better dipped if their raw or covered in cheese sauces if thier cooked. Things rolled in tortilla bread or tucked in pita pockets are more appealing than a plain sandwich.
A quicky one that I do that appeals to my child and hubby is cook a box (or two) of shells and cheese, add a pound of grown beef (could also add cut up cooked chicken instead), some peas and a can of mushrooms. (Or you could add whatever veggies your family likes chopped broccoli, carrots, corn etc.) Add some lowfat sour cream and some grated chedder cheese for added creamyness and your done. Add a salad in the beginning and some rice pudding for dessert if you like.
This is a recipe I love recipezaar.com/12458
and have changed it around by adding different things -brocolli, mushrooms, canned artichoke hearts, asparagus -my daughter loves mushrooms they go in a lot of things I cook. I’ve also made it stove top instead of crockpot when I’m in hurry and use boneless, skinless chicken breasts. I usually double the sauce (it’s soo good even if you don’t like cream cheese -hubby hates cream cheese and he doesn’t know it’s in there) and serve it over rice or noodles.
(Oh, and artichokes with the chicken dish…that looks like it could be pretty easy, too)
W
whatevergirl
Guest
I knew this.
- Status