Here’s what we are eating the first week of 2012! I am trying to increase the fruits/veggies at dinner to help fill us up without needing an extra serving of the main dish. I’m a sucker for going back for seconds without pausing to let my body register it’s full and instead am going to go for more fruit/veggies first. The girls love their fruit and do pretty good with vegetables so if they aren’t loving the main dish then they’ll eat their share of those. I try not to make anything special too often for them and serve them what we are eating so they can try new foods and see what they like. There have been plenty of nights where I’ve made a quesadilla or mac and cheese to keep them happy though. The Roast Carrot Coins are always a big hit with them and because of that recipe I’ve started roasting more of our veggies for dinner (asparagas, broccoli, green beans, sweet potatoes) and found out that almost everything tastes good roasted with a little olive oil, salt and pepper. Yum! I think I will try roasting the cauliflower one of the evenings this week too.
Crock Pot Chicken Enchilada Soup, Spinach Salad & Vegetable (maybe the cauliflower from our garden that I need to pick?)
Chicken Chili with Green Salsa, Golden Sweet Cornbread, Sliced Fruit
Recipe from 5 Ingredients or Less by Gooseberry Patch
- 12 oz. pkg. chicken breast tenders, cut into 1/2 inch strips
- 2 15 oz. cans white kidney beans, rinsed and drained
- 16 oz. jar mild (medium or hot?) green salsa
- 1/4 C. fresh cilantro, chopped
- Optional: cherry tomatoes
Place chicken in a skillet; saute for 2-3 minutes or until juices run clear when chicken is pierced with a fork. Add beans, salsa, cilantro and 1/2 C. water; heat thoroughly, about 5 minutes. Spoon into serving bowls, top with quartered tomatoes, if desired. Serves 4
Have a great week!