WHAT MY KIDS EAT IN A DAY - Day 26

Day 26 Recipes

Banana Chia Peanut Butter Oatbran

Note: oatbran is my favorite because it is fast to cook and creamier than regular oatmeal. If you (or your kids) dislike the texture of oatmeal, try oatbran.

Ingredients
2 cups milk of choice
1 cup oatbran
1 tablespoon chia seeds, optional
1 tablespoon honey, more to taste
½ teaspoon cinnamon
1 teaspoon vanilla extract (I forgot to put it in mine, but always add vanilla)
Banana, sliced

Directions
In a small pot, heat the milk on low medium heat. Add the oatbran, chia seeds, cinnamon and honey. Whisk continuously to prevent clumping. It is ready after about 5 minutes. Add more milk if necessary. Top with sliced bananas and more honey if you like. Place about 2 tablespoons of peanut butter in a microwave safe bowl and microwave for 20 seconds and stir. Place in a condiment bottle if you have one or use a spoon to drizzle on top of the oatmeal.

Smoothies: into a blender, add 1 cup of orange juice, a handful of spinach and blend for about 1 minute. Then add ¾ cup frozen pineapple, ¾ cup frozen mango and 1 banana. Blend until smooth.

Lunch: DIY Shrimp Tacos

This may look fancier than it actually is, but you’re just basically cooking some shrimp and prepping the veggies.

Ingredients:
1 lb. shrimp season with your favorite taco seasoning (I didn’t measure this, but I used salt, pepper, garlic powder, onion powder, smoked paprika, chili powder and cumin). Let sit at room temperature for about 15 minutes.

Heat some oil in a pan and cook the shrimp for about 3-4 minutes on each side, depending on the size.
Serve with: flour tortillas, lettuce, tomatoes, avocado, lime wedges, cilantro, Mexican crumbling cheese (Fresco) and sauce. For the sauce: ¼ cup mayo, ¼ cup sour cream, some lime juice to taste, salt, pepper, garlic powder and old bay. Mix until smooth.

Dinner: Parmesan Crusted Chicken and Spaghetti with Veggie Pasta Sauce

Ingredients for the pasta sauce:
1 lb. spaghetti cook per directions
28 oz can crushed tomatoes (I used whole tomatoes and crushed them myself)
1 onion, diced
2 celery stalks, diced
1 small bell pepper, diced
2 carrots, shredded or diced
6 cloves garlic, minced
A handful of fresh basil, chopped
1 teaspoon Italian seasoning
1 teaspoon salt or to taste
½ teaspoon black pepper
½ teaspoon sugar
2 bay leaves

Directions:
Heat some olive oil in a pan and cook the onion for about 4 minutes, add the carrots, celery, bell pepper and garlic. Add a pinch of salt and cook for about 5 minutes. Add the crushed tomatoes, basil, Italian seasoning, salt, pepper and sugar. Let it come to a boil and add the bay leaves. Cook on low heat while you boil the pasta and cook the chicken, if it needs more liquid just add a splash of broth. Once the pasta and chicken is done, add the sauce to the pasta, toss to combine and serve with chicken.

Parmesan Crusted Chicken
1 ½ lbs chicken cutlets, pounded thinly. If you are using regular chicken breasts, cut in half lengthwise and pound thinly.
¾ cup flour
½ cup seasoned bread crumbs
½ cup grated parmesan
2 eggs
3 teaspoons salt
2 teaspoons pepper
2 garlic powder
Oil and butter for cooking

Directions:
Add the flour into a dish and season with 1 ½ salt, 1 teaspoon pepper and 1 teaspoon garlic powder, whisk to combine. In another dish, combine the bread crumbs, parmesan cheese, 1 ½ teaspoon salt, 1 teaspoon pepper and 1 teaspoon garlic powder, whisk to combine. In a third dish, whisk the eggs. Dip the chicken into the flour then the eggs then the bread crumbs parmesan mixture. Repeat with the remaining chicken, set aside.

Heat some oil in a pan (any oil will do) just enough to cover the bottom of the pan, then add 2 tablespoons of butter (on medium heat). Once the butter has melt, add the chicken, don’t overcrowd the pan, just add 2 chicken pieces at a time. Cook for about 4 minutes on each side. Remove the chicken onto a baking rack and sprinkle with some flaky salt (regular salt is fine).

Dessert: Cookie Butter Chocolate Chip Dip
Ingredients
1 stick of butter at room temp (8 tablespoons)
8 oz cream cheese at room temp
½ cup cookie butter (Biscoff)
½ cup brown sugar
½ cup powdered sugar
1 teaspoon vanilla
½ cup chocolate chips

Directions
Combine the first 6 ingredients and mix well. Fold in the chocolate chips. Place in a container and refrigerate for 15 minutes. Serve with Biscoff cookies or graham crackers.

Instagram @winnyhayes

[HannahsLiving]

You are SO inspiring! Such simple straightforward yet healthy meals! Cant wait to make them with my kids. Thankyou greatly for your content ❤️ love from calgary 🇨🇦

[gbsalse]

I’ve been binging all your videos and have yet to see a repeat dish, idk how you do it! So creative!!!

[toshioy]

this looks so yummy, great job as always

[jenelleoser]

Love your recipes!! Thank you for sharing!!

[Olliekaesworld]

Biscoff cookies are what's up!!! 😋

[vanessa]

2:45 That actually look good to eat🤗