Скачать или смотреть what my kids eat in a day | day 67

From breakfast to dinner (and everything in between), I hope this gives you some ideas for your family. Some are hits, some are misses – I share it all honestly!

From breakfast to dinner (and everything in between), I hope this gives you some ideas for your family. Some are hits, some are misses – I share it all honestly!

Breakfast: Banana Pancake Dippers

Pancake batter
Ingredients:
1 cup + 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1 egg
1 teaspoon vanilla extract
1 cup buttermilk or milk + vinegar
1 tablespoon butter, melted

Bananas, each banana makes 2 dippers

Directions:
1. To make the pancake batter: into a measuring cup add 1 tablespoon white vinegar and enough milk to make 1 cup. Let sit at room temperature for 10 minutes.
2. Into a large bowl combine all the dry ingredients (flour, baking powder and sugar) stir to combine. Create a well in the middle of the flour mix ture and add the egg, vanilla extract, buttermilk and whisk to break the egg. Slowly add the melted butter and fold the wet ingredients into the flour just enough to combine, small lumps is ok. Set aside.
3. Heat your nonstick skillet and add just a little bit of butter. Peel a banana and cut a little bit off the top and bottom so that the banana can lay flat. Cut in half lengthwise and dip each half into the pancake mixture making sure the banana is coated with the pancake batter. Place into the skillet and cook for about 2-4 minutes on each just like you would with regular pancakes. Repeat with the remaining bananas and serve with maple syrup.

Lunch: Black Pepper Chicken
Ingredients
For the chicken
1 ½ lbs. boneless skinless chicken breasts (about 3 small pieces)
½ teaspoon baking soda
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese cooking wine
1 teaspoon cornstarch

For the stir fry
2 bell peppers
½ large onion
4 garlic cloves
2 inch ginger
2 teaspoons black pepper

For the sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/3 cup water

Directions:
1. For the chicken: cut the chicken into thin slices and place in a bowl, add the baking soda, soy sauce, oyster sauce, Chinese cooking wine and cornstarch. Toss to combine and set aside.
2. For the stir fry: cut the bell peppers and onion to your like just be sure they are similar in size. Mince the garlic, peel and cut the ginger into thin matchsticks. Grind your peppercorn If you are using freshly cracked bell pepper. This step is optional you can also use regular black pepper.
3. For the sauce: into a bowl combine all the ingredients for the sauce and whisk until the cornstarch has dissolved.
4. Into a large skillet, add a thin layer of oil to cover the bottom and let this get hot. Cook the chicken in batches if necessary for about 3-4 minutes on each side. Remove the chicken from skillet and add more oil if needed, add the bell peppers and onion and cook undisturbed for 4 minutes or until charred. Add the minced garlic and ginger cook for a few minutes. Lower the heat and slowly add the sauce. Cook until sauce is thickened about 5 minutes then add the black pepper. Return the chicken into the skillet and toss for another minute. Serve with rice.

Snack: Peanut Butter Krispy Oatmeal Balls
Ingredients:
½ cup quick cooking oats (1 minute oats)
½ cup rice krispy cereal
½ teaspoon cinnamon
½ cup peanut butter
¼ cup honey
1 teaspoon vanilla extract, optional

Directions:
Combine ingredients into a large bowl and form into balls. Use a mini ice cream scoop for size, it helps if your hands are slightly damp to prevent stickiness. Place in the fridge for a couple hours to set.

Dinner: Shrimp Scampi Pasta
Ingredients:
For the shrimp:
1 lb. shrimp, peeled and deveined
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika

For the scampi
10 oz pasta
8 garlic cloves, minced
1 tablespoon oil
½ cup butter (1 stick)
½ teaspoon chili flakes
1 teaspoon dried oregano
Juice of ½ lemon or to taste
¼ cup grated parmesan cheese

Directions:
1. For the shrimp: into a bowl combine the shrimp and seasoning. Toss and set aside.
2. Cook the pasta al dente per box directions, be sure to reserve about ½ cup of pasta water.
3. Into a skillet heat the oil and cook the shrimp for about 2 minutes on each side. Transfer to a plate and add the butter into the skillet. Once melted add the minced garlic, chili flakes if using, dried oragano and lemon juice. Let simmer for a minute then add the pasta water, pasta and parmesan cheese. Toss to combine and return the shrimp into the skillet. Toss and let cook until the shrimp is warmed through. Garnish with minced parsley.

Dessert: Frozen Blueberry Yogurt
Into a bowl combine some yogurt and frozen blueberries. Combine until it reaches the consistency of soft serve ice cream. Add more frozen blueberry if necessary

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