Okay…I’m a little late on the meal planning. My sister’s wedding was on Saturday and even though I did my meal planning early, I couldn’t bring myself to shop or write or do much of anything Sunday (except watch the Academy Awards, of course).
I think I have found my bean burrito for freezing which I made again last night. I will post my modified recipe soon. I’m also making baked chicken nuggets using a different recipe using buttermilk. I know, I live on the edge.
For more meal plans check out Org Junkie.
What’s Cooking This Week
Monday: Bean burritos with pinto beans topped with guacamole
Tuesday: Baked chicken nuggets, sweet potato fries, and fruit kabobs
Wednesday: Turkey Chili (recipe coming) with bread and green salad
Salad of the week: Pasta broccoli salad
cold veggie/snack: sugar snap peas and carrots with yogurt-based ranch dip
Oh, where, oh where did my good eater go?
A few months ago I talked about how everyone thinks Little D, now almost 23 months old, is such a good eater. But now he’s going through the typical course of development and is becoming more erratic with his food intake, which usually happens at about this age (18 months to 2 years). And, with this, comes food rejection.
We used to be able to take him to restaurants and as long as he had food in front of him, he was a happy boy. Now he takes a few bites and wants to get up and check out the action at the restaurant. He also must eat — or at least try — what his big sister is eating.
The truth is I feel so much more prepared this time around. In fact, I am less affected by his behavior because I now see it as a normal part of growth instead of a problem that needs to be fixed. I have also been more persistent than I was with Big A in exposing him to foods he rejects.
Unlike my daughter, my son is not a big fruit eater. But I’ve kept offering it and now he now will eat grapes, cantaloupe, raisins, and blueberries in addition to the apples and bananas he has loved from day one.
He’s also rejecting veggies but will surprise me at times by stuffing them in his mouth. It all comes as part of feeding a toddler — and I’m trying my best not to sweat the small stuff. This boy can still eat a lot of food. It’s just less predictable than before.
Is anyone else going through changes with their toddler?
News – transition time for healthier school lunches
There was an interesting article in the Chicago Tribune about Chicago Public Schools’ healthier lunch menus. Some kids are less than happy with the new options and sales have decreased by 5% (20,000 less per day).
Many of the kids complain that the new healthy fare has no flavor. And this puts school nutrition professionals in a tough position. They have to follow strict guidelines while trying to please children and keep sales up (like not being able to add salt to vegetables!). Not an easy thing to do.
One key problem is that nutritional guidelines apply to single foods and meals. And I’m not sure how I feel about this. I mean, not every meal I eat or serve to my kids has the perfect nutritional breakdown — some may be higher in saturated fat and sodium and others lower. Over a week it all balances out.
In the article, Brian Wansink makes a good point: “Some people think that if you serve it, they will eat it,” said Wansink, whose research is available online at smarterlunchrooms.org. “But if you take away something people like and just hope they will take the new healthy thing without you goosing it, you often find that kids just won’t eat school lunches — they’ll eat a lot worse.”What do you think about all this?
For more on what your child is eating at school, visit SchoolMenu.com.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love