It’s Not All Mary Poppins

This week’s menu

Why am I sharing this week’s menu with you? I dunno. Because today cooking interests me more than toddlers, I think. Some days are like that — but it’s all good, because just LOOK at what those lucky little so-and-so’s get to eat:

Monday:
Black bean felafels in whole-wheat pita halves with beet-green salad.

Tuesday:
Home-made bruschetta on Italian bread and cubes of cheddar cheese.

Wednesday:
Tofu on rice. I cut the tofu into sticks and fry till crispy on the outside. They dip it in veggie dip, along with cooked carrot sticks. Kids will eat ANYTHING if they can dip it.

Thursday:
Spinach-sunflower seed pilaf with chicken. (Real chicken. We do not do pre-made, ultra high-fat and -sodium chicken fingers in this house.)

Friday:
Winter vegetable soup and home-made cheese biscuits.

There is a possibility that they might also get to taste some roasted garlic soup on Wednesday, if there are leftovers from Tuesday night’s dinner (which I doubt). Similarly the lentil-beet salad.

Nom.

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November 9, 2009 - Posted by | food, health and safety | , , ,

4 Comments »

  1. Sounds yum, especially that spinach-sunflower seed pilaf!

    We’re having (for suppers – our lunches are more sandwichy) – chicken, noodles & peas; chicken chimichangas made with leftover chicken, shrimp w. vermicelli, pesto, pinenuts & parmesan; salad, homemade bread & homemade pumpkin soup; mashed potatoes w. marinara & Italian sausages. Yay for menu planning!

    Yay, indeed! It saves money, because you never eat out just because you have nothing in the house or can’t be bothered. It saves money because you shop more efficiently. But the real reason I do this is because, by 5 pm, I am TIRED, and the last thing I want to have to do is THINK about what to cook. This way, I just look at the list on the fridge door (which I’ve drawn up on Saturday), and commence to cook, knowing everything I need is in the kitchen.

    Oh, and if these look more ‘supper-ish’ to you, that’s because they are: everything on this list is part of my family’s supper from the previous night. 🙂

    Comment by Ms. Huis Herself | November 9, 2009 | Reply

  2. So impressed. The menu should be the item that sways any reluctant new client into hiring you. They will have a good eater for life after they graduate from the Mary School of Eating.

    I’ve never thought of using my menus that way, but you’re right: it definitely is a selling point! I will remember that for my next interview. The lessons learned here don’t necessarily carry over to home, though: it’s not uncommon for kids here to eat their meals without any sort of fuss, but be picky eaters at home. Another example of “better for others”? No. The parents are doing something different.

    Comment by Jill in Atlanta | November 9, 2009 | Reply

  3. Do you ever get kids in who are such picky eaters that they won’t eat a lot of your cooking? My oldest is/was a great eater, would try anything and liked most of it, but my younger 2 have been reluctant to try new foods since they were tiny. I do regret that I didn’t send them to a preschool that provided food like yours… instead they got sent to school every day with their peanut butter sandwich and cup of applesauce (because it was the only vaguely nutritious food that I knew they’d eat).

    Comment by Anita | November 9, 2009 | Reply

  4. thanks for this post, it’s great to see what foods your kids are eating- and all of these meals sound delicious to me!

    Comment by joey | November 10, 2009 | Reply


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