After four days of fighting the dreaded flu, I’m finally feeling better. Thank the Lord. Patrick is pretty happy too – I’m a really needy sick person. I like to be taken care of i.e., waited on. Patrick, on the other hand, wants to be completely ignored, when he’s sick, so he doesn’t quite get me. Story of my life. Never the less, I’m 100% and ready to get back into the kitchen and back to a routine! I’m giving a Kid Friendly Suggestion for most of the recipes below. Don’t make cooking harder on yourself than it has to be – most of the time you don’t need to feed them something separate or additional – you just have to think outside the box and learn to deconstruct the meal to make it fit them. You’ll see what I mean!!
Sunday, January 19th // Spinach and Artichoke Chicken Bake with Roasted Potatoes ~ If you love spinach and artichoke dip, you will adore this recipe. Very little effort – basically just stirring and baking. KID TIP – Top the kids chicken breast with the mayo/sour cream/cheese mixture BEFORE adding in the artichoke and spinach if they are green food averse. It won’t affect the outcome of the recipe! Just more of the good stuff for you.
Monday, January 20th // Creamy Chicken Stuffed Peppers – Nothing better than an easy stuffed pepper recipe and this one fits the bill. Rotisserie chicken + four more simple ingredients and you are good to go. KID TIP – I scoop out the chicken mixture and serve with instant rice for the kids. Mine aren’t sold on whole peppers. I save the cooked pepper and eat as a snack for myself or top on my lunch salads!
Tuesday, January 21st // Kielbasa Veggie Sheet Pan – I shared a similar recipe last week but Regan is on a major Kielbasa kick and I’m rolling with it. 270 calories a serving!! Kid Tip – Kids aren’t sold on asparagus and peppers? No problem. Just roast whatever veggie they will most easily tolerate!
Wednesday, January 22nd // Mediterranean Salmon with Tomatoes, Fennel & Green Beans – Don’t let the fennel ingredient scare you. Fennel is super easy to manage and lends such wonderful flavor. You only want to slice the bulb, the white part, so cut away everything else. Don’t worry – the entire thing is edible so you can’t mess it up. I’ll do a video tutorial on Monday over on Instagram so be sure to check it out!! @dinnerwiththeduffys. Green Beans – I’ll just grab a bag of microwavable and call it a day. KID TIP – Most kids aren’t salmon friendly. You can either purchase a simple white fish and brush with a mixture of 2 tablespoons of melted butter + 2 tablespoons of lemon juice, salt & pepper OR, just feed them Trader Joes Fish Sticks. I’ll do the later.
Thursday, January 23rd // Parmesan Crusted Chicken with Side Salad – Super family friendly recipe y’all but light and delicious none the less. KID TIP – Double the recipe and once cooked, cut into chicken “fingers”. Freeze the fingers for a cheap, and healthy, kids dinner option. Ava likes her fingers with a little marinara!! I love these shallow pans for dredging – they hook together so less mess and then stack for easy storing.
Friday, January 24th // Parmesan Zucchini, Tomato, Chicken Spaghetti – Sometimes you just need pasta. If you are anything like me, you always want the pasta you just know you shouldn’t eat it every, single meal. This recipe is perfect ’cause you balance out the carbs with the veggies. And no sauce so hardly any sugar. KID TIP – Put on your deconstructing hat. Pull out some chicken, pre pesto, and plain pasta. Serve with a side of cooked zucchini.
Make sure to subscribe for my FREE, printable grocery list I send out on Sundays. And follow me on Instagram for video tutorials and recipe updates!!! @dinnerwiththeduffys!
XO ~ Kelly D.
Leave a Reply