Tags

, , , , , ,

Earlier this month, I posted about the cooking epiphany I experienced last year.

Briefly?  I accepted reality, grew up, and stopped being THIS person:

Courtesy of: www.lefunny.net

Because I have kids.

And they have to eat.

Like, daily.

Or – more accurately – multiple times daily.

And as much as I “wish I may wish I mighted” apparently a graduate degree in Political Science doesn’t assure you a personal chef and maid service.

Le  sigh.

So, last year, I finally rolled up my sleeves and learnt how to cook.

And?

It was good.

Point #1: It helped me lose weight.

Victory_Dance

He seems pretty happy. That sums up my point on this one.

Point #2: It opened a WHOLE. NEW. WORLD. of activities to do with my then 3-year-old.

Sure.  Cooking with a preschooler is messy.  But we’ve been at it for about a year, and she now mixes muffins like a master (with minimal spillage) and knows the ingredients for any number of baked goods or other “mix” recipes.

Most importantly?

She loves it.

It’s one of the “things” we now do together.

So tonight?  I give you a quick salad we’ve made together a number of times.

I’m in no way original.  It’s from the incredibly awesome Better Food for Kids: Your Essential Guide to Nutrition for All Children from Ages 2 to 6.

I originally got it out from the library.

Then: Renewed.  Renewed.  Renewed. Bought (from a bargain bin for $7.99).

As a novice cookbook – I’d say it’s gold.

Better_Food

Here’s one of the recipes I love from this book:

Garden Pasta and Relish Salad

  • Servings: 8
  • Time: 20mins
  • Difficulty: easy
  • Print

Ingredients

2 cups fusilli or small shell pasta
1/2 cup frozen peas
1/2 cup diced red or green bell pepper
1 green onion, finely chopped
1/4 cup sweet pickle relish
1/4 cup mayonnaise
2 tbsp. plain yogurt
Pinch of salt
Pinch of freshly ground black pepper

Directions

1. Cook pasta. Drain. While pasta is still hot, stir in peas, red/green pepper and onion. Set aside.

2. In a small bowl, stir together relish, mayonnaise and yogurt. Stir mixture into pasta; add salt and pepper. Cover and refrigerate for several hours or until ready to serve.

Nutritional Info (per 1/2 cup serving): 161cal; 4.3g protein; 24.3g carb; 5.0g fat; 2% CDV calcium 7% CDV Iron

And for anyone interested in WW+ points: 4 pts per serving.

And here we are cooking it up:

It ain’t classy.  But it’s fun and functional.  And it’s served for school lunch twice already this week.  And for (on the run) dinner once.

Recipe says to chill (and it’s certainly best cold) but I’d note my kids have also happily eaten it while the noodles were still warm.  I think it has to do with pride in having helped make it.  But maybe I’m projecting a wee bit here.

Either way?  Quick, easy, kids eat it, yummy, and won’t blow your diet.

Special thanks to Time Thief for the tips re: embedding recipes.  Appreciated!

Advertisements