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WHAT MY KIDS EAT IN A DAY - DAY 48
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What My Kids Eat in a Day - Recipes
DIY Oatmeal Bar
Oatmeal:
2 cups milk
1 cup rolled oats
1 teaspoon vanilla, optional
- In a small pot, add the milk and rolled oats. Cook on medium heat for about 10 minutes or until the liquid has evaporated, add more milk if necessary. Remove from heat and add the vanilla, stir to combine.
Toppings: strawberries, blueberries, bananas, diced apples with cinnamon, chopped nuts, granola, strawberry Greek yogurt, peanut butter and honey.
Smoothies:
Into a blender add 1/2 cup almond milk, handful of spinach, blend until smooth. Add 1 cup frozen mixed berries, 1/2 cup frozen mangoes, 1/2 frozen banana. Blend until smooth.
Lunch: Pesto Mac and Cheese
1 lb. elbow macaroni, cooked per box directions
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk, heavy cream or half-half (or a combination of the three)
8 oz Extra Sharp white cheddar
1/4 cup pesto, or to taste
Salt and pepper to taste
1/4 cup grated parmesan or to taste
Into a skillet, melt the butter and add the flour. Whisk to combine for about a minute. Slowly add the milk while whisking, making sure there are no lumps. Add the pesto and combine. Add the cheese and whisk until it has completely melted. Add more milk if necessary. Add a pinch of salt and cracked black pepper. Keep in mind pesto is very flavorful with basil, garlic, parmesan and salt, so be careful when adding the salt. Add the pasta and fold gently until the pasta is completely coated with the sauce. Add grated parmesan, fold and serve.
Dinner: Ground Beef and Broccoli Fried Rice
Dessert: Blackberry Cheesecake Handpies
Blackberry Syrup/Jam
4 cups blackberries, fresh or frozen
1/4 cup sugar
Juice of 1/2 lemon
Cornstarch slurry: 2 tablespoons water + 1 tablespoon cornstarch
1 teaspoon vanilla extract
- In a pot, combine the blackberries, sugar and lemon juice. Cook on low heat for about 15 minutes, mash with a fork. Add the cornstarch slurry and mix together. Once the mixture has thickened, remove from heat and add the vanilla extract. Let cool and place into a mason jar. Refrigerate for up to 1 week.
Cheesecake:
8 oz cream cheese, room temp
2 tablespoons powdered sugar or to taste
1 teaspoon vanilla extract
-combine ingredients and use a hand mixer to mix until smooth and creamy.
Preheat oven to 375F. Roll 2 pie crusts (I used store bought) and cut out circles using a 5 inch round cookie cutter, makes 10. Add 1 tablespoon each of the cream cheese and blackberry syrup to one half of each circle of pie crust. Fold the other side over and seal with a fork. Whisk together egg and water and brush the handpies. Score by making 3 slits on each handpie and bake for about 20 minutes or until golden brown.
#whatmykidseatinaday
DIY Oatmeal Bar
Oatmeal:
2 cups milk
1 cup rolled oats
1 teaspoon vanilla, optional
- In a small pot, add the milk and rolled oats. Cook on medium heat for about 10 minutes or until the liquid has evaporated, add more milk if necessary. Remove from heat and add the vanilla, stir to combine.
Toppings: strawberries, blueberries, bananas, diced apples with cinnamon, chopped nuts, granola, strawberry Greek yogurt, peanut butter and honey.
Smoothies:
Into a blender add 1/2 cup almond milk, handful of spinach, blend until smooth. Add 1 cup frozen mixed berries, 1/2 cup frozen mangoes, 1/2 frozen banana. Blend until smooth.
Lunch: Pesto Mac and Cheese
1 lb. elbow macaroni, cooked per box directions
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk, heavy cream or half-half (or a combination of the three)
8 oz Extra Sharp white cheddar
1/4 cup pesto, or to taste
Salt and pepper to taste
1/4 cup grated parmesan or to taste
Into a skillet, melt the butter and add the flour. Whisk to combine for about a minute. Slowly add the milk while whisking, making sure there are no lumps. Add the pesto and combine. Add the cheese and whisk until it has completely melted. Add more milk if necessary. Add a pinch of salt and cracked black pepper. Keep in mind pesto is very flavorful with basil, garlic, parmesan and salt, so be careful when adding the salt. Add the pasta and fold gently until the pasta is completely coated with the sauce. Add grated parmesan, fold and serve.
Dinner: Ground Beef and Broccoli Fried Rice
Dessert: Blackberry Cheesecake Handpies
Blackberry Syrup/Jam
4 cups blackberries, fresh or frozen
1/4 cup sugar
Juice of 1/2 lemon
Cornstarch slurry: 2 tablespoons water + 1 tablespoon cornstarch
1 teaspoon vanilla extract
- In a pot, combine the blackberries, sugar and lemon juice. Cook on low heat for about 15 minutes, mash with a fork. Add the cornstarch slurry and mix together. Once the mixture has thickened, remove from heat and add the vanilla extract. Let cool and place into a mason jar. Refrigerate for up to 1 week.
Cheesecake:
8 oz cream cheese, room temp
2 tablespoons powdered sugar or to taste
1 teaspoon vanilla extract
-combine ingredients and use a hand mixer to mix until smooth and creamy.
Preheat oven to 375F. Roll 2 pie crusts (I used store bought) and cut out circles using a 5 inch round cookie cutter, makes 10. Add 1 tablespoon each of the cream cheese and blackberry syrup to one half of each circle of pie crust. Fold the other side over and seal with a fork. Whisk together egg and water and brush the handpies. Score by making 3 slits on each handpie and bake for about 20 minutes or until golden brown.
#whatmykidseatinaday
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