Grilled Salmon & Veggie Rice

We have a version of this dinner about once a week - it's so fresh and light and perfect for summer.  I actually think I could eat it every night!  It doesn't look too kid friendly, but our very picky 4 year old will eat it most of the time - although we are hit and miss with the salmon.  We really think fresh sustainable fish is important to our diets and try to eat it at least twice a week.  We've been getting our fish from Vital Choice - Caleb has done a few projects with them so we have been lucky enough to try a lot of their products.

So, back to the picky eater :)  We find that very small portions of fish work best.  She will eat it most of the time if there is rice or pasta that she can eat with it in the same bite, which is fine by me.  We also have good luck mixing fresh greens and veggies in with our rice.  Below is jasmine (a kid favorite) - it's quick cooking (20 min), but if I have time I will make brown rice (40 min).  Also, for this rice recipe you can make the rice ahead of time or even the night before.

From this meal, Callie ate all of the corn, most of the rice, and the smallest piece of salmon (better than nothing and definite progress for us!).

Veggie Rice

Prepare rice according to directions.  I buy in bulk and use these general rules: 1 cup rice to 1 3/4 cup water.  Meanwhile, saute chopped (finely chopped if serving toddlers) fresh greens, herbs, and vegetables* in olive oil on medium heat - I actually use safflower oil because I can't stand the smell of olive oil, but any kind will do.  Add a bit of sea salt.  They will cook fast, so stir often for about 5 minutes.  Add rice and soy sauce (secret ingredient!) and increase heat to medium-high.  Cook for another few minutes, stirring often.  Serve!

*We make this recipe all the time and use whatever we have on hand... it makes it interesting each time to use different flavors.  For the meal above, we used garlic scapes, zucchini, red onion, chard, beet greens, and parsley.  You wouldn't think a 4 year old would eat these things, but I swear it makes a difference if it's mixed with something she likes!

Ramen Salad

On weeknights, easy is a must.  And nothing is easier than spaghetti.  This spaghetti was a little different than usual - made with local buffalo.  I would like to say the sauce is homemade, but I enlisted the help of a jar :)  We always add a few extra veggies to our sauce, though - tonight was green bell pepper and red onion.  It really adds to the flavor - the more, the merrier!  On the side were fresh, local greenbeans.  I steamed them with a little sea salt and garlic gold.  I LOVE greenbeans!

Also on the side was ramen salad, which is my absolute favorite salad in the whole world!  We honestly make it about once a week.  I've been making it for about 3 years now and have never tired of it.  I always take it to potlucks and parties and everyone always loves it.  I know top ramen isn't exactly real food, but for this salad I will gladly make the exception!  Plus who doesn't secretly love top ramen?

We give Callie very small portions at dinner, then if she's still hungry give her more.  We have better luck with her finishing everything this way.  This plate was actually a little more than we usually give her, but she must have been hungry because she asked for more!

Hi Bambi!

Sometimes it's ok to play with your food :)

"The slurp!"

Ramen Salad (original recipe from my friend, Whitney)

Dressing - shake in jam jar:
- top ramen seasoning packet - chicken flavor
- 2 Tbsp. sugar
- 3 Tbsp. red wine vinegar
- 1/2 cup olive oil
- salt & pepper to taste

Salad
- romaine lettuce
- 1/2 cup toasted slivered almonds
- 1/2 onion or cucumber, chopped
- crushed top ramen noodles
- 1 Tbsp. poppy seeds
- mandarin oranges

Add chicken and make it a meal!

Vegetable Noodle Soup

I'm Lacey and I'm so excited to share some of our family meals!  I am a working mom to a very picky (yet all the while, very cute and sweet!) toddler, so sometimes getting a decent meal on the table that everyone will eat is tricky.  I hope this blog will help give other parents recipes and ideas for kid friendly breakfasts, lunches, dinners, and snacks that are great for the whole family.  I hope you enjoy the first post to a picnic for three!

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This vegetable noodle soup is a great alternative to canned soup - and it's almost just as easy!  Our daughter, Callie, asks for this all the time and since today was a bit cooler out, we made it for her.  When we first started making it, we only used carrots and celery because those are the only vegetables she would eat.  But now, we pretty much add anything we have in the fridge and she devours it.  Tonights inlcuded carrots, green onion, beets, rainbow chard, celery, and bell pepper.

In a large pot, bring 2 quarts chicken or vegetable stock to a simmer.  Add chopped vegetables and pasta of choice, along with desired herbs.  You can also easily throw in leftover shredded chicken.

Simmer on medium heat for about 20 minutes.  That's it!  Serve with whole grain rolls and fruit.