Kid food time

Do y’all mix up your lunches for your littles or just give them the same thing every day? Now I’m not one that will do shapes and cute bento box like lunches. But I do love to mix it up for them. No one likes to eat the same thing over and over every day and that includes children.

I do not know about other families, but my children eat like twenty times a day. Ok, exaggerating but they will eat breakfast, snack, lunch, snack, snack, dinner and finally dessert. In that order so I prefer to switch it up for them each week.

I plan out breakfast, snacks, lunches, and dinners every Sunday. I do not think of it as a job because I actually enjoy making new menus for each week and only plan a week at a time. I prefer using a list with categories and designed one for myself that I prefer using. I recently put it on my Etsy account and will link it if you are interested in buying or even creating your own.

Breakfast is normally the same through the week and on weekends we switch it up. My husband and I will normally cook or order breakfast burritos in the am from our local burrito shops. When we cook on the weekends it’s; chorizo and egg burritos, chorizo and papa (potatoes), fried eggs with beans- hash brown and tortillas, migas (fried corn tortillas cut into triangles fried in some oil till crispy then eggs thrown in to scramble), sausage-gravy over biscuits, pancakes or waffles. Weekdays the kids prefer different cereals, oatmeal, eggs, or sausage egg and cheese biscuits.

One week we will have sandwiches with a side of chips. It can be PB&J, but I do often switch the jams up for them. We do ham or turkey sandwiches/roll ups for the younger ones. Some other sandwiches they enjoy are; avocado sammys, grilled cheese (throw some ham in it), and fried egg sands (childhood favorite).

What about frozen foods? I am not against frozen for mine. It may not be the most nutritious food but I  always try to make up for it with dinner or their snacks. They love the Totino’s pizza rolls, sometimes hot pockets, chicken poppers, taquitos, and the singles deep dish pizzas.

Ok ramen anyone? We love the ones in the cup or bag with some fresh lime in it. I also like to make them some pasta with parmesan cheese, olive oil, and parsley. Their personal favorite is sopita which is fideo browned in oil then cooked like Mexican rice. It is so good and we prefer the conchas (shells), stars, or letter ones. Kind of like a Mexican SpaghettiOs.

Let’s get to the snacks. This week we are having strawberry, grapes, and pineapples mixed together, and then they can choose yogurt and applesauce for later. When I shop for fruits such as those, I will wash all the fruit and put the pineapples in their own glass container, and then cut the strawberries and grapes and put them together in another glass container. So I’ll normally scoop that on a plate for them as a snack.

Other snacks we like to switch up with are cheese sticks, different types of yogurts, variety of fruits, cubed cheese with crackers and fruits, cookies, fruit chews, fruit roll ups, crackers and spray can cheese, cottage cheese with crackers, Debbie snack cakes, puddings, rolled flour tortillas with butter, a small quesadilla, popsicles, ice creams, apples and caramel/peanut butter, celery with peanut butter, and pretzels. There’s more kind of give you and idea of what mine like.

Dinners are different. I try not to do the same things more than twice a month because we all know it can get old quick. I’m trying something new right now with veggies. Learning to roast them to give us a different flavor and not the same old steamed veggies all the time.

Have some fun throwing stuff together for your family. I know I prefer variety and so I try doing the same for my own babies. So do your thang ladies and have y’all an awesome summer this year serving some not so bland lunches.

Stay smiling beauties.

Mexican rice

Spanish rice…yummmm. There are so many different versions out there and you really can’t go wrong with any of them. This one is pretty basic. My def go to. Got it from my momma who learned it from my grandma (her MIL).

1. Heat up pan to medium heat and drizzle 2tbs of your choice of oil. I use vegetable.

2. Go ahead and get your 2 cups of water, Knorrs chicken bouillon, 3 cloves minced garlic, and 8 oz can of tomato sauce open and all ready to go beside you where you’re cooking to make it easier to grab.

3. Add 1 cup of rice to pan and stir stir stir. It’s very important that you do not leave rice unattended as you will burn rice and pan, and it’s easy to do. Keep stirring till its a nice golden brown. Not all of it has to be…I prefer half of mine to be browned up.

4. Once your rice is brown go ahead and slowly add your water, sauce, and seasonings. Give it a good stir to get your seasonings and tomato sauce mixed in.

5. Bring it to a boil then drop down to a simmer.

6. Cover pan and cook for 20 minutes. DO NOT stir after covering and I highly advise against uncovering while cooking.

7. Once time is up take a fork and towards the center move some rice and if all the water is evaporated you are good to go. Fluff it up and serve. ENJOY!

 

***Make it your own or do as the recipe calls. For myself I sometimes like to add diced onion and tomatoes or peas and carrots. Either way its pretty dern good. Let me know how you make yours or if you tried this one and how it came out.

 

 

 

Spanish rice

Yummy side, goes great with tacos, enchiladas, Mexican stews or whatever dish you want to do.
Total Time 35 mins
Servings 6

Ingredients
  

  • 2 tbsp oil I use vegetable
  • 1 cup rice preferably jasmine
  • 2 cups water
  • 2 tbsp Knorrs chicken base bouillon
  • 3 cloves of garlic minced
  • 8 oz can of tomato sauce

Instructions
 

  • Prep all your ingredients.
  • Heat pan to medium heat.
  • Add your oil and then rice.
  • Keep stirring and do not stop. Rice will burn if you leave unattended. Continue stirring until rice is brown.
  • Slowly pour in water and tomato sauce. Add minced garlic and bouillon.
  • Stir and bring to boil.
  • Once it starts boiling bring it down to a simmer & put a lid on it for 20 minutes. Do not open or stir after this point. (if doubling recipe it may take 30 minutes)
  • After 20 minutes go ahead and remove lid and check middle of rice for no water in pan. If there is no water turn stove off, fluff & enjoy!