This is the second post in a fun, new feature on Scottsdale Moms Blog. We are calling it the Sunday Meal Planning Series. We are going to use these Sunday posts to share with you what the SMB contributors are cooking, or what recipes they enjoy. We hope to help you find a few great meals that you can cook for your family. Be sure to check back on Sundays for more meal planning ideas.
I am ALWAYS searching for dinners that are healthy and delicious for my husband and me to eat, but something that the kids will eat too. Not easy!!
One trick that I use quite often is to make a big salad for me and my husband, but serve the same ingredients to the kids in a “deconstructed” version.
If the adult meal has lettuce, chicken, veggies and cheese, I separate each out for the children. It is the same exact meal, just presented differently. Such a simple idea, and it keeps me from making two separate meals each night.
Here are four salad recipes that can morph into great “deconstructed” versions for the kids.
1) This Southwest Chopped Salad from Damn Delicious is full of vegetables. The dressing was so good, I used it for the rest of the week as a great dip for baby carrots and red peppers. Yum!
I also added this super easy slow cooker shredded chicken to the salad for lean protein. With the leftover chicken, I then have already prepared protein for tacos, salads or quesadillas later in the week.
2) Here is another recipe from Damn Delicious. This Harvest Cobb Salad has bacon, egg, pecans, fruit, cheese and topped off with a creamy poppy seed dressing. Tons of ingredients that most kids will love separately, and yet it tastes delicious mixed together in a fun fall-inspired salad.
3) Try this Grilled Ginger-Sesame Chicken Chopped Salad from Cooking Classy. It has a lovely mix of Asian flavors, but is not too spicy for the kids. My children will eat the chicken and carrots separated out.
4) This Greek Gyro recipe makes the most amazing Greek seasoned chicken. I serve it deconstructed for the kids (chicken and salad separate, with the pita bread on the side) and served on a bed of romaine for the adults.
For another multi-use recipe, try these amazing turkey meatballs! You can serve it with spaghetti for a classic spaghetti and meatball meal, on a hoagie to make meatball subs, or with a simple side salad for a healthy and protein packed meal!
1 and 1/2 pounds ground turkey
1 cup bread crumbs
1 tablespoon milk
1 tablespoon Italian Seasoning
1 clove garlic – diced
1 tablespoon chopped parsley
2 tablespoons Parmesan cheese
A pinch of lemon zest
Salt and Pepper
Sauce of your choice (one 24-oz jar)
Mozzarella and Parmesan cheese to top it off
Preheat oven to 375.
Mix all of the above ingredients and form your meatballs – not too large. I made 30 meatballs. Pan fry in olive oil till brown (or bake on a cookie sheet for a healthier version).
Pour half a jar of sauce in the bottom of your dish. Lay meatballs on top of the sauce. Cover with more sauce. Bake covered for 30 minutes. Uncover and dress the top with lots of cheese.
Bake for 10 minutes until melted and bubbling.