I am still trying to get the hang of planning healthier meals. I am trying to overhaul breakfast, school lunches, & dinner. I am now focusing on following the food guide which means incorporating more fruits & veggies. The Canada Food Guide suggests children 5-8 years old should have '5 servings of fruits & veggies'. The US Pyramid breaks it down a little different saying Christian's age group needs 1 - 1 ½ cups of fruit ad 1 ½ cups of veggies. I like how the US version breaks it down into 'cup' servings because it makes it easier for me to measure just how much he really does get.
On Sunday we picked up a Take & Bake Pizza and all the fixin's for salad. Millard diced & chopped everything and set up a 'build your own salad' bar on the kitchen island. It was a big hit with Christian! He was super excited and dug into his salad right away. One thing we decided to try was to serve the salad alone as a starter. This way the focus was on salad and not pizza, which didn't even go into the oven until we were done eating our salad. When I turned and looked at Christian he had all the lettuce out of his dish and on the table. We had bought 'mixed lettuce leaves' compared to our usual 'romaine' and he just didn't like it. I was not expecting that! Sure, we could've tossed it back in his bowl and forced him to eat it, but we want eating healthy to be fun & natural - not forced. So Christian had a lettuce-free salad and slice of pizza.
Made the below recipe for chicken tonight. It was yummy! It has been a long day and I totally forgot to take pictures of the chicken, but I wanted to post the recipe so that I wouldn't loose it. Grilled Honey Mustard Chicken Ingredients 1/4 c Dijon mustard 1/3 c Honey 2 tbs Light Mayo 1 tbs Steak Sauce 4 Chicken Breasts (4oz ea) Directions 1. Preheat the grill for medium heat. 2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Nutritional Info: Servings Per Recipe: 4 Amount per serving: Calories: 253.5, Total Fat: 3.9 g, Cholesterol: 68.4 mg, Sodium: 564.6 mg, Total Carbs: 24.4 g, Dietary F...
Comments
Post a Comment