I had a little extra time this week, so dinner had a little more prep than normal. I have to say, everything we made this week was a big hit for my husband and me, but also for the Little! Which is not something I can say very often, honestly.
Like most parents, I believed that I wouldn’t have to end up hiding vegetables to get our daughter to eat them. At first, I didn’t! But now, many veggies (there are exceptions!) have to either be in something or covered by a sauce of some sort.
So it goes. At least she’s eating them.
Still going with the no-egg breakfasts this week: oatmeal with blueberries for the Little. Oatmeal, a sausage, and avocado for me. My husband is eating yogurt, berries, and granola again.
I made my salmon cakes for the Little and me. She had hers with cucumbers, tomatoes, and apple slices. I had mine with a salad.
This amazing Sheet Pan Chicken Meatballs with Broccoli dish (I added kale… surprise!) from Deb Perelman (of Smitten Kitchen) via her column in Bon Appetit.
(The Little absolutely devoured everything on her plate)
Pollo Guisado, or Colombian Chicken Stew from Sandra at Plantains and Challah
Really good, too! I added some extra veggies in.
Bonus Saturday Night Dinner:
Green chile burgers we picked up from Whole Foods and we grilled (for the first time this year!). I made fries, my husband also grilled some spring onions in foil with butter, salt, and pepper, and we had a salad with it. It was so simple and so good!
Hope you enjoy your week!