By Jill Mckenzie
Is mealtime a problem at your home? have you ever spent hours on a connoisseur dish merely to listen to your kids say, "Is this what we are having for dinner? Yuck!" Jill McKenzie has made a profession of offering fit, kid-friendly nutrients for the main finicky of eaters. in addition to having six choosy eaters of her personal, she has additionally been a private chef to households with teenagers and is aware what it takes to create nutritious meals that children (and their parents!) will love. the result's greater than a hundred mom-tested recipes.
One mom stated, "I love feeling like i will be able to really cook dinner anything my kids and my husband take pleasure in due to the yummy flavors"
Treat your choosy eater to favorites like "Mud Slides," "Trees and Cheese," "Bat Wings," "Octopus and Shells," and "Catch Me in the event you Can Pancakes," and you will get rave studies too!
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Extra resources for 52 Weeks of Proven Recipes for Picky Kids
In a large bowl, combine flour, sugar, salt, and wheat gluten, if using. Stir in yeast and knead 5 minutes until dough is smooth and elastic. If using a bread mixer, knead for 10 minutes. Spray nonstick cooking spray inside a bowl. Place dough inside. Let dough rise 20 minutes to 1 hour until double in size. On a floured surface, roll dough 1-inch think into a 12x6-inch rectangle. Cut into 12 6-inch lengths. Sprinkle cornmeal on a cooking stone or cookie sheet and spread around until pan or stone is well coated.
Transfer shortcake shapes to prepared cookie sheet. Bake 17 to 19 minutes until golden brown. Remove shortcake shapes to a cooling rack and cool completely. For the filling, gently toss strawberries with sugar in a small bowl; let stand for at least 30 minutes. Add pineapple, with juice, and banana to strawberries. Mix gently. Split shortcake shapes in half. For each serving, spoon 1 tablespoon chocolate syrup on serving plate; top with bottom half of shortcake. Scoop ice cream over bottom half.
For your picky eaters, serve crepes unfilled. For everyone else, fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe and fill with slightly less than ¼ cup banana filling. Reroll your crepe; place seam-side down on platter. Repeat with remaining crepes. Top crepes with drizzled caramel and a dollop of whipped topping. Sprinkle some powdered sugar and walnut gems on top. What a breakfast! Serves 6 to 8. Week 13 This week’s meal is fairly simple and very versatile. You can follow the strudel recipe as written or create your own filling, such as broccoli with cheddar cheese.
52 Weeks of Proven Recipes for Picky Kids by Jill Mckenzie