MPM: Cooking for children?

meal plan monday button

So here we go again, another round of yummy meals in Mooseland.

Yah, shoor, you betcha.

Do you ever work hard in the kitchen to prepare a meal that will be nutritious and delicious, slaaaaving away over a hot stove, carefully setting the table and carrying the hot food to the table, only to sit down to eat and hear the young ‘uns say loudly:  I DON’T LIKE THIS!!!

Yeah, it happens here too.  One of the boy calves is particularly sensitive to food taste, texture, and appearance.  Most days it is manageable, but somedays . . . makes me want to resign my position with the company. 😉

We enforce a “one bite” rule.  The kid must must take one bite before he can say that he doesn’t like it.  (And we only give them a small amount of food to start out with.)  Even foods that are not “new,” say we served it last month, can cause him to panic.

Oh, and did I mention that he WILL make himself gag if he doesn’t like the food?  Yeah, that’s fun.  But if we can get him to focus on us rather than the gagging sensation, we can stop him from sharing again.

Ah, the life.  And now, here are the meals:

Monday:  Scalloped broccoli.  (This was The Bull’s request. I have no idea what this is! He said to bake broccoli with cheese sauce.  Sounds easy enough, I guess!)  Maybe I’ll add some mashed potatoes on the side.  Or in the dish.  Hard to go wrong with potatoes, cheese, and broccoli.

Tuesday:  Blackened Halibut . . . oh man, oh man! Make me drool!  This is a halibut filet liberally doused with cajun seasoning and fried in hot butter.  Few things in life are nicer than this dish.  Haven’t made it since we moved into our “new” house (we’ve been here 20 months!) but at the “old” place it set off the smoke detector every single time.  (This may be why it was removed from our list of favorite meals.)  Side dish of rice, add some random veggies.

Wednesday: Dinner @ church.  The household chef gets the night off.  🙂

Thursday:  Split Pea Soup Santa Fe (recipe is below.)

Friday:  Grilled cheese sandwiches with tomato soup.  (When I make the soup, I take a can of condensed tomato soup and add a can of water, a can of diced tomatoes, and a couple dashes of Italian herbs such as basil, oregano, and thyme.  Simmer while putting together the sandwiches.)

Saturday: Ginger moose stir fry.  We *might* be having visitors and that would be a sure bet.

Sunday:  Breakfast for dinner.  I remembered the special breakfast!!  Biscuits with chocolate gravy.  Now, my favorite breakfast in the world is sausage gravy with home made biscuits.  And my favorite non-nutritious food is chocolate.  So what could be better than combining the two??

You can go here to see what’s on the menu around the blogosphere.  Or you could join us, and share your tips and recipes too!

* Recipe!

Split Pea Soup Santa Fe (source unknown!) (and I’ve never made this one, I was cleaning out my recipe box and thought I’d give it a whirl.  So let’s try it together and see if it’s a “keeper.”)

1/2 c chopped onion

1/4 c chopped celery

1 or 2 cloves minced garlic

1 T oil

1 C split peas

1 quart beef stock

1 or 2 small whole hot peppers

1/2 t oregano

1/2 t ground cumin

1/2 t coriander

In a large saucepan or pot, saute onion, celery, and garlic in oil until tender, about 5 minutes.  Add peas, beef stock, peppers, oregano, cumin, and coriander; heat to boiling.  Reduce heat to simmer.  Cover and simmer until peas are tender, about 30 minutes.  Remove hot peppers.  Makes 4 servings.

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