Combating the Vegetable Hate

My two older girls have known for a long time why it's important to eat the vegetables in front of them. However, that knowledge wasn't enough for my oldest daughter, Serenity, to be encouraged to eat her vegetables at dinner. The last few weeks we have been doing the dinner battle with Serenity. 

I decided originally that I would revamp some of my meals and make veggies more appealing in the dishes. It didn't work because my kids don't like cooked veggies. So how do you make the dinner salad more appealing? I tried adding interesting things to it but it wasn't enough for her to be encouraged to eat it without complaining. 

I found out how many vegetables they need. For her body weight and height, it seemed a good amount was 1 1/2cups. 

I then thought of a reward she would be excited for. School lunches. Every other Wednesday her school orders pizza from Pizza Hut. She hates not being able to eat pizza with all of her classmates because I'm too cheap. Yes, it's not nutritious either but I know one day twice a month won't kill her. 

So I created this area in our dining room: 

I explained to my older girls they would measure out their own vegetables every night at dinner. I want to empower them to make the choice and it teaches a good life skill in determining portions. Then if dad or I approve that they met the goal for the day, they will earn a tally. After 10 tallies they can earn $2.50 to get school lunch of their choice. Our school only provides lunch on Wednesdays. 

I also set this up on the table:

I am so tired of my daughter coming home every day and the first words out of her mouth is, "What's for dinner?" I could only dream that the first words would be, "Hi mom!" 

Last night I also put a fun spin on tacos. I set their plates up like this: 

I gave them each a bowl so they could measure out the vegetables they wanted on their tacos then I had the meat, rice and cheese in these little individual casserole pots. Each child was easily able to scoop their own ingredients directly onto their tacos. It was nice not to get up every time a child wanted their second taco. 

I plan on using these mini casserole pans to make other dishes in. Any ideas on what else? 

Freezer Tips

You've probably seen those tips flying around Pintrest or Facebook of women that freeze dinners, sauces, soups, etc in freezer bags and have them stocked on top of each other nice and tidy. I tried that for awhile. It's great while in the freezer but it seemed to get messy in the preparing stage and definitely in the thawing stage. It never failed that I got some food stuck in the zipper and when it was thawing, the bag opened or leaked and became a mess. 

In my opinion, I came up with a better option. I freeze nearly everything in canning jars or glass jars that food originally came in (like spaghetti sauce). They're reusable and if you're recycling the ones that food was prepackaged in, more brownie points for you! 

What's wonderful about putting sauces and soups in these jars is that you can stick them straight from the freezer into a crockpot filled with water. Turn on low for 6-8 hours or high for 4-6 hours and you can evenly heat the contents.

 Everybody wants a different kind of soup for dinner? No problem. Thawing Alfredo sauce for dinner? It thaws to more of a texture when you originally made it. If you make spaghetti for dinner and only use 1/2 a jar, stick the rest in the freezer and thaw/heat in a water bath when you are ready. 

So put the ziplock bags away and go grab a jar! 

Peach Salsa Stuffed Chicken Breast with Vegetable Rice Medley

Stuffed chicken

Ingredients-

6 thawed BS Chicken breasts

Peach salsa (below)

Topping

Guacamole 

Sour cream

Salsa:

2-3c diced tomatoes 

1 small sweet onion diced

1/4c chopped cilantro (or 1/3 bunch)

1 peeled peach, diced 

Mix together in a bowl, set aside

Topping:

1 tbl cumin

1/4 tea salt

1/4 tea pepper

1/2 tea garlic salt or powder

Mix all together 

Preheat oven to 375 degrees

Make salsa. Then make topping. 

Cut a pocket into the chicken, spoon salsa into pockets and set on baking pan.  Sprinkle topping on top of chicken. 

Bake at 375 for 40 minutes or until chicken is done. 

Serve with a dollop of sour cream and guacamole 

Veggie Rice

3 cups cooked brown rice

1c each Zucchini (green And yellow) (shredded)

1 Bell pepperdiced

Onion diced

Mushrooms chopped

1 1/2c chopped spinach

2 tbl olive oil

In a sauté pan, heat oil and then place in veggies, reserving spinach. Sauté until tender. Remove from heat and mix in 1/2- 3/4 amount of rice depending on the ratio of veggies to rice you prefer. Add in spinach