By Jill Mckenzie
Is mealtime a problem at your home? have you ever spent hours on a gourmand dish simply to listen to your kids say, "Is this what we are having for dinner? Yuck!" Jill McKenzie has made a occupation of delivering fit, kid-friendly nutrition for the main finicky of eaters. along with having six choosy eaters of her personal, she has additionally been a private chef to households with kids and is familiar with what it takes to create nutritious meals that children (and their parents!) will love. the result's greater than a hundred mom-tested recipes.
One mom suggested, "I love feeling like i will be able to really prepare dinner whatever my young ones and my husband get pleasure from end result of the yummy flavors"
Treat your choosy eater to favorites like "Mud Slides," "Trees and Cheese," "Bat Wings," "Octopus and Shells," and "Catch Me in case you Can Pancakes," and you will get rave experiences too!
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Additional info for 52 Weeks of Proven Recipes for Picky Kids
Week 9 Pasta and garlic bread are a staple in most homes with picky eaters. This week, try a new recipe that doesn’t involve cooking spaghetti noodles and dumping a can of sauce on top. Let the kids help you stuff the shells and sprinkle the cheese over the top. Extend the “cheesy” theme and add shredded cheddar cheese to your garlic bread. After all, what kid doesn’t love gooey, melted cheese? Cheesy Stuffed Shells 24 uncooked jumbo pasta shells 3 cups shredded mozzarella cheese, divided 1 cup shredded asiago cheese 1 cup ricotta cheese 1 cup cottage cheese 4 tablespoons minced chives 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 4 cups meatless spaghetti sauce, divided Preheat oven to 350 degrees.
My children felt that way, so I experimented with some ideas and came up with a very tasty sauce that goes over any pasta. Try it this week, and then pat yourself on the back for getting your kids to eat their veggies! Squashed Butternut Sauce and Pasta 1 cup butter 1 tablespoon minced garlic 1 tablespoon salt 1 teaspoon ground black pepper 1 teaspoon dill seed 1 2-pound butternut squash, peeled and diced 5 cubes chicken bouillon dissolved in 3 cups water, or 2 14-ounce cans chicken broth 2 cups heavy cream 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1 pound dry pasta, cooked according to package directions Melt butter in large saucepan over medium heat.
Top with nuts and whipped cream. Cover with top half of shortcake. Serves 8. Week 17 This week is picnic week, whether you spread your picnic quilt in the park or on the floor in your living room. The memories—and the food—will be worth the effort. Finger-Lickin’ Good 6 boneless, skinless chicken breasts 1 12-ounce bag plain, barbecue, or sour cream and onion potato chips 1 egg 2 tablespoons milk Preheat oven to 400 degrees. Cut the chicken into finger-sized pieces. Fill a large Ziploc bag with the potato chips.