Eating out with kids...successes and failures.

1.) 

SUCCESS!:  The most simple explanation is that most kids love chicken.  Chick-fil-a has chicken pieces (as opposed to nuggets) which makes the food at least identifiable as a real meat.  The service is always friendly and helpful.  They have free placemats which ROCKS!!! The decor is fun and family friendly and there is a play structure inside (I have yet to be brave enough to let my kids venture into these though.)  The have regular family nights with crafts and activities that are really cute and fun.

Cons: They are closed Sundays (which for us might be prime time to be able to head over there).  The food is more expensive than other fast food, but I always attribute this to the fact that it is actual food so you pay for the quality of what you are eating and the service they provide.

Similar options: Farmer Boy's, Subway, Baja Fresh,

2.) 

SUCCESS!: Red Robin has been a place we have enjoyed several times out with family.  They have the basic crayons and color on menu which is always helpful.  What is good is the atmosphere.  There are fun posters everywhere and things to look at (for my kids age 2 and 4, it is really easy to get them interested in searching the walls for funny things.)  The food is kid friendly (burgers, pizza, chicken fingers, etc.) and they have substitutes for fries so they aren't eating a huge amount of fatty food.  The restaurant itself is not quiet so the giggles and games kids get into will not be an issue to the other diners.  The service is usually good and friendly. This is about as close to a real restaurant as we have had success with.
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Cons: The only one I can think of is that the wait for food is often longer than "fast food".   I think it would be a great idea to have your selections for kids picked out first and order that with the drinks while everyone else decides.  Better yet, go online and pick your food (have everyone with you do this) so you can eliminate the 10-15 minute menu gazing session.  This will help the whole thing go faster and you can get the kids walking around outside to get out all the energy they saved from sitting. :)

Similar options: Outback, Applebee's, Chili's, Claim Jumper's,

OTHER SUCCESSES:

*Denny's has always been quick and easy (albeit unhealthy lol) but if you gotta go out and are panicking about it, Denny's is a good start.

*Local family restaurants and diners.  We have one Mexican restaurant that we have gone to since I was a kid.  It is casual and serves quesadillas (which again, most kids love) and you don't have to tip because you aren't waited on (sort of like other fast food places where you get your drinks and stick a number on your table for food.) So those places are great. Think fast service and uncomplicated food choices.

*Starbucks can work for short sit downs and if you grab a good spot. It also helps to have a grandpa along to run around with the kids outside when they get antsy (as my dad often does after church.) I also pack a lunch and have them eat there while we enjoy our drinks.

*Ikea.  Weird I know, but there is a lot there that is super kid friendly.  If its a rainyday and you want to get out have them play pretend house in Ikea for awhile then head to the restaurant where you can get them a meal for under $3.  A hot dog or a slice of pizza at the exit bistro is even less.

*Beni Hana type restaurant.  This is like a show and food at the same time.  Though expensive the food is cooked right in front of you and served right away.  I wouldn't suggest it for a kid under 2 unless they are really well behaved and can focus on that type of thing but if you have a kid that will be into the spectacle, you might have a fun nice dinner with the family for a "special occasion."

*Outback,

FAILURES: Oh so many....

*Any place that is even slightly for grown ups DOES NOT WORK.  If you can't hear people talking and chatting when you walk in (meaning that the noise level is buzzing and there isn't likely to be serious dates or anything going on) I would turn around and  walk out.

*Any place that takes longer than 10 minutes to seat you at a table DOES NOT WORK.  If reservations are needed, DO IT.  Also the best times to head out to a restaurant seems to be late afternoon/early evening. 4:00-5:30ish.  Beat the dinner rush and you won't have to wait long for seating or food.

*Any place with unfamiliar food should be avoided until they are more mature.

*Any place with cloth napkins (unless you have a nice little girl who will go to a cute tea restaurant for an hour...that is an exception.) :)

WHEN IN DOUBT: Order the food and take it to a local park or even home for a treat.  This is awesome with so many places offering to go options and then you don't feel weird about splitting up entrees to share with the kids and you save on tip. :)

SEE THIS BLOG FOR A REAL AND FUNNY ILLUSTRATION OF EATING OUT WITH KIDS>

Rainbow Cookies

In my daughter's Cubbie (AWANA) workbook, the verse for the week was "All Your words are true...". The story focused on God keeping His promises and the story of Noah's Ark.  The rainbow at the end of the story represents God keeping his promise to Noah.

The workbook has suggested activities for home study/practice and this week's was making rainbow cookies.  There were no instructions but I figured it couldn't be that hard.

I made a basic sugar cookie recipe. I also didn't have the forethought to take pictures of the process but it was pretty simple.

SUGAR COOKIES

1/2 cup butter (softened)
1 cup sugar
1 egg
1 tsp baking powder
1 3/4 cups flour
1 tbsp milk
1/2 tsp vanilla
1/4 tsp salt

mix the wet (butter sugar, egg, vanilla) then mix in the dry ingredients.

At this point, I separated the dough into 6 small bowls and used the basic 4 pack of food coloring to make the colors. I would suggest adding a bit more to red and a little less to the purple bowl.

For red =8-10 drops of red food coloring
For orange +6 yellow 2-3 drops of red
For yellow = 8-10 drops of yellow
For green = 8 drops green
For blue = 8-10 drops blue
For purple = 6 drops red 2-3 drops blue

(adjust for desired colors orange and yellow are pretty similar so make the orange darker so the baked version shows contrast)

Flour a board and lay out a sheet of plastic wrap on a flat surface or baking sheet ready for the rolled out dough.  I started with red and found that it was much easier to shape using my hands than using a rolling pin but go ahead and do what works for you.  I shaped the red into an oblong shape about 8 inches by 4 inches.  The goal is more for the depth of about 1/4 of an inch.  I repeated with orange, yellow, green, blue and purple layering each on top of the other on the plastic wrap.  Then I rolled all the colors into a log shape so the red was surrounding the outside of all the colors, and wrapped it in the plastic wrap then let it sit in the refrigerator for 1.5-2 hours.

When ready, preheat the oven to 375 degrees F.   Unwrap the log and cut into 1/4 inch-1/2 inch slices and lay out on a cookie sheet leaving about 1.5-2 inches between.  Cook for 12-15 minutes.  makes 18-24 cookies depending on size.

"Extra Holiday- Ham & Cheese Pasta"

Sorry for the small picture, I forgot to take one and there was barely any left to photograph. :)

Ingredients

1 lb shell pasta
1/2 block of cream cheese
salt
pepper
3 cloves garlic chopped
1 1/2 cups frozen peas
2 cups milk
1/2 c cheddar cheese
1 -2 tsp dried basil
leftover ham (about 4 good size slices just eyeball it for the amount you want and chop it up the size of the pasta)

1) boil water for pasta
2) saute garlic in large pan for 1-2 minutes.
add milk about 2 pinches of salt, 8-10 grinds of pepper, basil,  and cream cheese.  Stir on medium-low heat until the  cream cheese seems melted in.
3) Cook pasta
4) add in ham and peas, let simmer on low for about 5 minutes.
5) drain pasta and add it to the sauce (if your pan isn't big enough transfer to a big serving bowl/dish
6) add cheddar and stir to melt in.

Serves 6 adults depending on portion size, goes a lot further if you have little kids eating. :)

Indian Veggie Rice

Recipe from Weelicious.

I basically increased the Weelicious recipe by using 2 potatoes, 2 carrots 1 large onion 2 garlic, 1.5 C of rice, 2.5 tsp of Curry 2 tsp salt and 1 C. peas.

I also added a pinch of ginger.

I wanted to use it as a meatless meal not  just a side dish and while her suggestion that her recipe serves 4 is probably accurate for a side dish, I doubt it would feed my husband's appetite. 

Mainly I thought that all of the ingredients are super kid friendly (and easy for my 1 year old to feed himself) so I was all for trying it.  My 3 year old liked it a lot.  My 1 year old liked it but it was messy with the yellow curry coloring.  I think next time it would be better with some chicken breast mixed in and maybe a little cinnamon.  Overall though it was filling and tasted good. :)  It did take about 1 hour to cook all the way with the brown rice (not basmati brown as Weelicious suggests)  but I started it early and just stirred it every 20 minutes so it wasn't very time consuming.

Veggie Dumplings

Image Source

Original Recipe from Parents.com

Ingredients

• 3  Tbs.  reduced-sodium soy sauce
• 2  Tbs.  rice vinegar
• 1  Tbs.  sugar
• 1/2  to 1 tsp.  grated fresh ginger
• 16    wonton wrappers
• 1/2  cup  frozen chopped spinach, thawed and well-drained
• 3  Tbs.  finely shredded carrot
• 3  Tbs.  fresh or frozen corn kernels, thawed

Directions 1. Whip the Dip: In a small bowl whisk together 2 tablespoons of the soy sauce, vinegar, sugar, and ginger. Set aside.
2. Fill the Wrappers: Place a wonton wrapper on a work surface. Spoon about 1 teaspoon spinach and 1/2 teaspoon each carrot and corn in the center of the wrapper for triangles or on one side of the wrapper for rectangles. Drizzle vegetables with about 1/4 teaspoon of the remaining soy sauce.
3. Seal Them Up: Bring a large pot of water to boiling. Brush the edges of the wrapper with water. Fold the corners together for triangles or fold the edges together for rectangles. Pinch the edges to seal well. Repeat with remaining wrappers and filling ingredients. Gradually add the dumplings to the water using a slotted spoon. Boil the dumplings gently for 3 minutes. Remove from the water with a slotted spoon to a serving platter, draining the water off well. Serve warm with dipping sauce.

Changes I made:
I used a bag of stir fry veggies and cut them smaller than they already were (they were shredded and small pieces already but not frozen type.)  I didn't add soy sauce inside because I forgot to while working on them with my 3 year old.  I made about 25 dumplings, and served it with brown rice.

After you cook them it would be best to serve IMMEDIATELY because they get sticky even if you put them on wax paper (as I found out).  These taste really good and were not too hard.  They also were a great time killer for my almost 3 year old (though my almost 11 month old didn't have much patience for us.)  It might have been easier to make them during his morning nap then cook them later right before eating.

TWIRLY WHIRLY PIZZA

image source

Ingredients

• 1  tube (13.8 ounces)  refrigerated pizza dough
• 1/2  cup  pizza sauce
• 1/2  cup  shredded Italian-mix cheese, divided ( used more like 1 cup)
• 1  cup  fresh baby spinach leaves (I used 3/4 box frozen WELL thawed and squeezed out)

Directions 1. Heat over to 400°F. Unroll dough from tube. Spread pizza sauce on top.
2. Sprinkle with half of cheese and top with spinach leaves. Roll up, starting with short end.
3. Cut into 8 pieces, then lay pieces flat in a greased pie tin. (They will not be all touching but will touch when its done.) Sprinkle with remaining cheese and bake 22 to 25 minutes or until golden brown.

Both kids enjoyed this and I liked the pre-portioned feature.  It was much easier for my almost 3 year old to hold than a slice of pizza would be.  I could see changing this and adding other ingredients as well.

Chicken Tortilla Soup

I subscribe to Weelicious and get her emails daily.  Her recipe for Chicken Tortilla Soup came up and it sounded fairly easy and tasty.

Picture from Weelicious.com

I followed the recipe with a few modifications.  I used 2 garlic cloves, 1.5 tsp of cumin, 1 tsp chili powder, and instead of corn I used a package of frozen "southwest" veggies (corn, broccoli, bell peppers etc), I added 2 tbsp of quinoa, and a can of roasted garlic tomatoes.  Having no chips on hand, I fried up some corn tortilla strips to use.  To finish it off I added avocado slices and some cheddar/jack shredded cheese.  It was all really good.  Everyone liked it (10 month old and Toddler included.)

  I would say that this is really satisfying and simple to make, its also easily adjustable to your likes and needs.  I will definitely make this again.

Pasta with Ricotta and Peas

From Parents Magazine

12 oz whole-wheat pasta (I used a 13.5 oz box of rotini)
1/2 cup part skim ricotta
3 tbsp olive oil
1 clove garlic chopped (I used 2...I would consider using 3 next time)
1 cup fresh peas (I used about 1 1/4 cup of frozen)
1 tsp. salt (plus salt for pasta water)

1/2 tsp pepper
1 cup halved yellow grape tomatoes (I used red grape tomatoes)
1 lemon, zested
1 c pasta water.

1.) Boil large pot of salted water and cook pasta as directed on package.  Drain and save 1 cup cooking liquid. In a bowl, toss pasta and ricotta until combined.

2.) In a large skillet, warm olive oil over med-high heat add  garlic saute for about 4 min.  Add the pasta water and cook until the peas are bright green and tender about 4 more min.

3.) Add the ricotta pasta and toss of low heat.  Add tomatoes.  Put in serving dish and sprinkle with Lemon.  Makes 4-6 servings.

I think this is a good mild, kid friendly pasta recipe.  For adults is not bad but not hugely flavorful either.  I might add more lemon or even other ingredients next time and set aside some for the baby of the family.

323 calories /serving (for 6), 11 g protein, 10 g fat, 5 g fiber, 68 mg calcium.

What works when feeding toddlers/babies

Between about 12 months to 4 years old (and maybe further) kids are figuring out food and can be pretty picky sometimes.  I have been blessed with a daughter who will eat ANYTHING and likes almost everything, but there are still tried and true foods that she will always want and hardly put up any argument to eat plus they are usually easy and portable.

1.) CHEESE

This includes just plain cheese slices, string cheese, or cheese chunks.  Also, cheese as an accessory.  Put some cheese on anything and it is more appealing and more fun.  If a kid is wary of something...try it with some cheese.

2.) Quesadilla

This would appear to be an extension of #1, but it is a different category.  I keep soft taco sized wheat tortillas in the fridge and ALWAYS have some sort of shredded cheese in there too.  You can put anything in a quesadilla and 1.) it follows the cheese rule and 2.) its instant utensil-free finger food.  It's also a portable and a fun option when sandwiches are getting old.  I put veggies in it, turkey, chicken, a layer of mashed beans, whatever I have or just cheese and my girl will happily eat it.

3.) Peanut butter.

Here you will get some people cringing about allergies or sugar.  You can find "natural" peanut butter with no crazy extra ingredients and not much sugar.  Also, there are other nut butters and seed butters you can find in most stores or health stores.   Peanut butter is easy and portable and can mix with a lot of flavors in a sandwich or as a dip.  Make sure your child can chew well and swallow...at 12 months just a small thin spread on a piece of toast is enough so it won't be too sticky and become a hazard.

4.) "Lunchables"

Not the actual ones, but your own versions.  If you are out and about, cut up everything in a plastic container put in some whole grain crackers and let the kids eat like that.  Its not a good meal on the move (in the car or stroller) but it works at a park where you can sit and enjoy the day for a bit.

5.) Muffin Tin Meals

The concept here is to separate components of a meal into muffin tins, sort of like a lunchable, but with more options.  This can be meats, cheeses, veggies fruit, sauce, and even a treat.   The more colorful and fun it looks the more they will want to eat and be willing to try.  This is more of an at home meal than a portable one, but it works well as an indoor "picnic" or when you just don't have time to make anything, throw a bunch of stuff in and it looks fun.

6.) Cookie cutters/Sandwich cutters.

My daughter will eat any sandwich if it is in a fun shape.  There are sandwich cutters as well as just regular cookie cutters that work for this.  The sandwich cutters leave less waste for actual sandwiches and save time cutting off crusts.

7.) Smoothies

These are not always convenient to make but they seem like a treat and have a ton of nutrients.  Put in some plain yogurt, berries, bananas, etc. and you have a pretty good breakfast or lunch.   This is best when kids can suck through a straw or drink from a cup but you could do a thick one and use a spoon too.  I've also seen people make smoothie Popsicle and its almost as good as ice cream.  It's also a good option when kids are sick and need to eat but don't want solids.

8.) Noodles (pasta)

Especially finger food type shapes (bow tie, rotini, penne, rigatoni, fiori)  When they are really little, ct them into reaaly small pieces.  Later when they ae adept at chewing enough before they swallow, let the kids at it.  Expect a mess but this was one of the first foods my daughter gladly fed herself.  If you have kids, you know that it takes at least half an hour of frustrated feeding to get them all done.  When she was able to feed herself, I was able to eat my dinner with her, or clean up a little while she sat in the high chair.  Just be prepared with wipes or a wet wash cloth to wipe them down afterwards.

9.) Naked Eating and Eating Shirts

Did I mention, any messy foods would usually be eaten naked if possible?  If we are at home, it's the easiest way to avoid ruining a ton of clothes.  Another option is to have "eating shirts"  basically a tshirt that is too big and not really fashionable (we got ours from a summer reading program that only had kid sizes not toddler/baby sizes) and it can be slipped over their whole outfit or just over their bodies and thrown in the wash .  You can get some at the Dollar store too and make em cute if you want.  After kids start self feeding, bibs just don't cut it.  Food will end up from head to knees and in all cracks and crevices so much more protection and coverage is needed.  You can also never let your kid feed themselves but then you will never be free to do anything...ever again.

10.) Hide the "good" stuff (or actually the bad stuff)

For as long as possible avoid things like chicken nuggets, fries, soda, anything super sweet or super salty.  Don't dress food with extra sauces if you don't need to.  Most food is tasty on its own (sweet potatoes, peas, carrots, fruit etc.)  and it does not need anything added.  My daughter likes hamburgers and I know its not the best option overall as a food but if we go out she will get a small burger with no mayo, no fries, and water or a very small juice box.  I know if you are a new and "informed" parent you are thinking there is no way you would give your kid bad foods.  Well when you are running errands and your toddler is hungry but you forgot to pack something suitable or you ran later than you thought, those drive thru's are hard to resist.  You can usually get away with something less evil if you do a little research ahead.  Jack in the Box has grilled chicken strips, a plain hamburger isn't too bad and has a lot of protein, most places have a grilled cheese option (though it will be really cheesy and kind of greasy.)

Raisin Pudding Breakfast Porridge (Made with Quinoa)

From Quinoa 365 by Green & Hemming

2 1/2 c. 2 % milk (I used lowfat)
1 c. quinoa
1/4 c. raisins
2 tbs[ maple syryp or honey (I used honey and maybe a little more than 2 tbsp)
1/4 tsp cinnamon
2 large eggs
1/2 tsp vanilla extract
1 Tbsp butter

Combine milk quinoa, cinnamon, raisins and honey or syrup in a medium sauce pan.  Cover, bring to a boil, let simmer stirring occasionally for 5 min.

Beat eggs and vanilla.  When quinoa has cooked temper the eggs.  Put 1 tsp quinoa in the eggs and whisk.  Repeat 7 times.

Mix in the eggs with the rest of the quinoa in the pan and stir.  Cook on low for about 5 more minutes until thickened then add the butter and serve.

CHICKEN COUSCOUS WITH RAISINS

 1 c. couscous

1 chicken breast (1 big or 2 small)
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
1 tsp. turmeric
1/4 c. raisins
1 tbsp. canola oil
1 onion, finely chopped
4 garlic cloves, finely chopped (4 medium or 3 large)
2 c. low sodium chicken broth
Optional: 2 tbsp. slivered almonds

1.) Put the chicken breast in a medium pot with the broth and cook until its done (soft and easily shreaded).  If you want, put 2 breasts in and save one for another meal during the week.

2.) After chicken is done, remove from pot and remove broth and save in a cup or container. Put in oil and onion cook until translucent.  Add garlic, cook another minute or two.  Add in the broth back in.  Add the spices back in.  Check for saltiness and add some if needed.  Cut the chicken into small bits, because it is so tender it will cut and shred really easily.  Add chicken to the pot.  Bring to a low boil and simmer for 10 minutes.

3.) While that is happening, microwave a cup of water to boiling hot (about 1 min 30 sec is fine).  Add this to a good sized bowl with the couscous and raisins and cover for 5 minutes.

4.) Uncover the couscous and fluff with a fork, put on a large plate or serving dish.  Scoop chicken and onions onto the couscous in the center (I like to make a hole in the middle of the couscous for the stuff to sit in).  Pour the broth over the whole thing and let the couscous absorb the flavor for a few minutes before serving.

OPTIONAL sprinkle chopped almonds on top.

Serves 4 if you have a side dish with it.  For us it feeds 1 hungry husband, me,  and one 2.5 year old who eats a lot.

Pumpkin Ricotta Pasta

I may/will tweek this recipe because I just did it and didn't measure anything.  I had about 2/3-3/4 a container of ricotta from another recipe I made.  I had a can of pumpkin in the pantry and I figured I could make a sauce out of it.  So I apologize if its not exact.  My advice would be to taste as you go and add a little at a time to suit your tastes.

Ingredients

1 lb pasta (I would suggest rigatoni, penne rigatte, fettuccine, or linguine but any will do)
1 15 oz can pumpkin puree (using about 2/3 a can)
1 15 oz carton ricotta (using about 2/3 a carton)
1.5 tsp Italian Seasoning
1 tsp garlic powder
1.5 tsp salt
.5 tsp pepper
.5 tsp nutmeg
1.25 c milk

Mix it all in a sauce pan and let simmer for about 10 min.  Serve over pasta. Done :o)