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WHAT MY KIDS EAT IN A DAY | DAY 49
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Day 49 Recipes
BREAKFAST
Breakfast Crunchwraps
Ingredients: makes 8 crunchwraps
Frozen tater tot rounds, about 5 per wrap
6 eggs
8 bacon slices
1 cup shredded Mexican-style cheese, or more
8 flour tortillas
Directions:
Cook the tater tots per directions, I cooked mine in the air-fryer at 400F for about 10 minutes. In the meantime, season the eggs with salt, pepper and garlic powder (optional). Add some butter into a pan and add the eggs, slowly scramble it and cook to your liking. Set aside and cook your bacon. To assemble, heat a flour tortilla in the microwave for about 10 seconds, add about 5 tater tot rounds in the center of the tortilla, cut a slice of bacon in half and add on top of the tots, then add some eggs and cheese. Fold the edges toward the center as tight as possible. Repeat with the remaining tortillas. Add some butter into a pan then place the wrap, seam-side down and cook until golden brown about 3 minutes per side. Serve with salsa and guacamole,
SMOOTHIES
Blueberry Pineapple Banana
Into a blender add about ½ cup of milk, ¾ cup each frozen blueberries and frozen cauliflower, 1 cup frozen pineapple and ½ banana. Blend until smooth. Serves 2.
LUNCH
Shrimp and Sausage Cajun Rice
1 green pepper, diced
1 cup diced celery
½ onion, diced
6 cloves garlic, minced
1 lb. andouille sausage, sliced
1 lb. shrimp, peeled and deveined
14 oz, diced tomatoes
1 cup long grain rice, rinsed
2 cups broth
2 bay leaves
Parsley for garnish
Seasonings: salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme and oregano. Feel free to use bottled Cajun seasonings, but it may be too spicy for kids.
Directions:
Season the shrimp with salt, pepper, garlic powder, onion powder and smoked paprika. Give it a toss and set aside. Add some oil into a pan and cook the sliced sausage for about 2 minutes on each side, remove from pan and set aside. Now add the shrimp and cook for about 2 minutes on each side, remove from pan and set aside. Add a bit more oil into the pan if necessary and add the diced green pepper, celeries and onion. Cook until softened and scrape the bits from bottom of pan, about 5 minutes. Add the minced garlic and cook for a minute. Add the diced tomatoes and the seasonings. I didn’t really measure the seasonings, but if you are using a Cajun seasoning mix, its about 2 teaspoons. Add the rinsed rice and combine with the veggies. Add the broth and bay leaves, give it a stir. Let it come to a boil, lower the heat to LOW, cover and let cook for about 20 minutes. Then remove the lid and add the shrimp and sausage, toss and let cook until meat is warmed through (about 5 minutes). Remove from heat and garnish with parsley.
DINNER
Turkey Meatballs Noodle Soup
Ingredients:
Meatballs:
1 lb. ground turkey
½ cup seasoned breadcrumbs
1 egg
1 teaspoon each salt, garlic powder, Italian seasoning, onion powder and ½ teaspoon black pepper.
1-2 tablespoons milk
Soup
3 stalks celery, diced
3 carrots, diced
½ onion, diced
1 inch ginger
4 cloves garlic
8 cups broth
2 cups water
8 oz wide egg noodles
1 teaspoon salt, or more to taste
½ teaspoon pepper
1 teaspoon Italian seasoning
Directions:
Combine the meatball ingredients and using a mini scooper, form into meatballs and freeze for about 15 minutes (makes about 20 meatballs). Add some oil into a pot and cook the meatballs in batches, about 2 minutes on each side. Remove from pot and add more oil if necessary, add the carrots, onion, celery, ginger and garlic. Cook until softened, about 7 minutes. Add the broth, water, salt, pepper and Italian seasoning. Let it come to a boil and add the meatballs back into the pot. After about 10 minutes, add the noodles and cook for about 8 minutes. Add into your bowls and garnish with parsley.
DESSERT:
Mixed Fruits Yogurt Parfaits
Into a large bowl add about 1 cup diced pineapple, 1 mango (diced), 2 kiwis, 1 cup blueberries, ½ cup pomegranate seeds. Add zest of 1 lime, juice of ½ lime and 2 tablespoons of honey. Toss together, cover and refrigerate for at least an hour.
To assemble the parfaits, add a few tablespoons of the mixed fruits, 1 tablespoon of granola, yogurt of choice then another layer of the fruits and granola.
BREAKFAST
Breakfast Crunchwraps
Ingredients: makes 8 crunchwraps
Frozen tater tot rounds, about 5 per wrap
6 eggs
8 bacon slices
1 cup shredded Mexican-style cheese, or more
8 flour tortillas
Directions:
Cook the tater tots per directions, I cooked mine in the air-fryer at 400F for about 10 minutes. In the meantime, season the eggs with salt, pepper and garlic powder (optional). Add some butter into a pan and add the eggs, slowly scramble it and cook to your liking. Set aside and cook your bacon. To assemble, heat a flour tortilla in the microwave for about 10 seconds, add about 5 tater tot rounds in the center of the tortilla, cut a slice of bacon in half and add on top of the tots, then add some eggs and cheese. Fold the edges toward the center as tight as possible. Repeat with the remaining tortillas. Add some butter into a pan then place the wrap, seam-side down and cook until golden brown about 3 minutes per side. Serve with salsa and guacamole,
SMOOTHIES
Blueberry Pineapple Banana
Into a blender add about ½ cup of milk, ¾ cup each frozen blueberries and frozen cauliflower, 1 cup frozen pineapple and ½ banana. Blend until smooth. Serves 2.
LUNCH
Shrimp and Sausage Cajun Rice
1 green pepper, diced
1 cup diced celery
½ onion, diced
6 cloves garlic, minced
1 lb. andouille sausage, sliced
1 lb. shrimp, peeled and deveined
14 oz, diced tomatoes
1 cup long grain rice, rinsed
2 cups broth
2 bay leaves
Parsley for garnish
Seasonings: salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme and oregano. Feel free to use bottled Cajun seasonings, but it may be too spicy for kids.
Directions:
Season the shrimp with salt, pepper, garlic powder, onion powder and smoked paprika. Give it a toss and set aside. Add some oil into a pan and cook the sliced sausage for about 2 minutes on each side, remove from pan and set aside. Now add the shrimp and cook for about 2 minutes on each side, remove from pan and set aside. Add a bit more oil into the pan if necessary and add the diced green pepper, celeries and onion. Cook until softened and scrape the bits from bottom of pan, about 5 minutes. Add the minced garlic and cook for a minute. Add the diced tomatoes and the seasonings. I didn’t really measure the seasonings, but if you are using a Cajun seasoning mix, its about 2 teaspoons. Add the rinsed rice and combine with the veggies. Add the broth and bay leaves, give it a stir. Let it come to a boil, lower the heat to LOW, cover and let cook for about 20 minutes. Then remove the lid and add the shrimp and sausage, toss and let cook until meat is warmed through (about 5 minutes). Remove from heat and garnish with parsley.
DINNER
Turkey Meatballs Noodle Soup
Ingredients:
Meatballs:
1 lb. ground turkey
½ cup seasoned breadcrumbs
1 egg
1 teaspoon each salt, garlic powder, Italian seasoning, onion powder and ½ teaspoon black pepper.
1-2 tablespoons milk
Soup
3 stalks celery, diced
3 carrots, diced
½ onion, diced
1 inch ginger
4 cloves garlic
8 cups broth
2 cups water
8 oz wide egg noodles
1 teaspoon salt, or more to taste
½ teaspoon pepper
1 teaspoon Italian seasoning
Directions:
Combine the meatball ingredients and using a mini scooper, form into meatballs and freeze for about 15 minutes (makes about 20 meatballs). Add some oil into a pot and cook the meatballs in batches, about 2 minutes on each side. Remove from pot and add more oil if necessary, add the carrots, onion, celery, ginger and garlic. Cook until softened, about 7 minutes. Add the broth, water, salt, pepper and Italian seasoning. Let it come to a boil and add the meatballs back into the pot. After about 10 minutes, add the noodles and cook for about 8 minutes. Add into your bowls and garnish with parsley.
DESSERT:
Mixed Fruits Yogurt Parfaits
Into a large bowl add about 1 cup diced pineapple, 1 mango (diced), 2 kiwis, 1 cup blueberries, ½ cup pomegranate seeds. Add zest of 1 lime, juice of ½ lime and 2 tablespoons of honey. Toss together, cover and refrigerate for at least an hour.
To assemble the parfaits, add a few tablespoons of the mixed fruits, 1 tablespoon of granola, yogurt of choice then another layer of the fruits and granola.
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