When we  invited Maryann to contribute a recipe and some mealtime tips for our monthly No Whine with Dinner post, she chose one of her kids’ favorites: Light Chicken Enchiladas … a dish her children happily eat.

Light Chicken Enchiladas

Makes 4 to 6 Servings

• 1 pound chicken tenders
• 8 ounces light cream cheese (1/3 less fat)
• One 10-ounce can enchilada sauce
• 1 medium onion, finely chopped
• 5 to 6 large whole wheat flour tortillas (or smaller ones if you prefer)
• About 3/4 of a 15-ounce jar of taco sauce (mild, medium or hot — your preference), plus 1 tablespoon
• 2 cups shredded cheddar cheese (reduced-fat, optional)
• One 15-ounce can black beans (use 2 if serving more than 4)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 large avocado (or 2 small ones)
• 1 tablespoon light sour cream

1. Spray a skillet or pan with canola cooking spray and place over medium to high heat.  Place chicken strips in skillet and keep turning over until the outsides turn white.  Take a fork and knife and shred the chicken allowing it to cook at the same time. Continue until meat is shredded and cooked through.

2. Preheat oven to 350°F.  Add chopped onion, cream cheese, and enchilada sauce and stir to combine.  When the mixture starts to boil, turn off the heat and set aside

3. Spray a 9×13-inch baking pan with canola cooking spray.  Fill tortillas with mixture and fold each side over and place on the pan.  I usually get 5 to 6 big enchiladas. Cover with taco sauce.  Top with shredded cheese.  Cover with foil and cook 20 minutes.  Remove foil and cook for an additional 10 (for a total of 30 minutes).

4. When enchiladas are almost done you’ll want to quickly prepare the beans.  Put olive oil in a small pan and add garlic until it sizzles.  Drain black beans and add to pan (leave some juice).  Add cumin and mix together.  Cook on medium heat until fully heated.  Set aside.

5. Make the guacamole last.  Scoop out avocado into a bowl.  Add sour cream and taco sauce (about 1/2 to 1 tablespoon).  Mash together and add salt to taste.  Serve with tortilla chips (for dinner we each get a handful of chips with the meal).

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Q: Where did you get the recipe?
A: This recipe was inspired by a Cooking Light recipe I found online years ago.  I can’t find the original recipe but I made several changes.  This is one of the first meals I made when I started cooking 10 years ago.

Q: What do you like about this recipe?
A: I like that it can be made earlier in the day only to be popped in the oven closer to meal time.  I enjoy making Mexican food because everyone in the family loves it and it always includes whole wheat tortillas, black beans (high fiber and nutritious) and avocados.  The variety of food on the table ensures that everyone will be satisfied.

Q: What do your kids think about this recipe?
A: I have a picky three-year old, but if you put Mexican food in front of her she attacks.  During this meal she’ll say, “I love beans, I love guacamole, I love enchiladas.”  This is a girl who won’t even eat spaghetti, so I think we found a goldmine here.  My son is in a stage where he’ll eat almost anything, but he does seem to love beans, cheese, and chicken

Q: Other than the fact that this recipe makes everyone in your family happy, do you have any other tips you’d like to share with fellow parents for taking the “whine” out of dinner:
A: Putting different food items on the table is key. At dinnertime I make sure there are at least two foods my daughter will eat.  So if she doesn’t love the main entree, she can have some carrots and bread.  When it’s a meal I know she likes, I’ll try some new sides or ones she usually doesn’t eat. She’s more likely to try new foods (and not complain) when familiar items are close by. I provide more tips on the following article: How to Make Family Dinners More Kid Friendly.

I do not make the meal about how much or what she is eating.  Even if she doesn’t want to eat, we ask her to join in the conversation and tell us about her day.  Keeping the dinner table enjoyable is the most important thing to me.  It makes her excited to come back night after night.

Q: Please provide a brief description of your blog:
A: As a dietitian, writer and mom, I felt compelled to develop a credible online resource for parents.  I provide simplified, research-based nutrition and feeding advice for busy parents who don’t have the time to research all the issues.  The articles and resources on my site  cover the three essential factors for raising healthy and happy eaters: providing children with good nutrition (the “what”) utilizing a positive feeding strategy (the “how”) and being a healthy role model (the example).  I share my own struggles and challenges raising healthy eaters.

Thanks Maryanne for a great guest post!

Since we liked her blog so much, we asked Tiffany to participate in our No Whine with Dinner Q&A guest post and to share a recipe that all her children love.   She chose Bowtie Pasta with Feta Cheese & Lemon Pepper Chicken, a recipe she created a few years ago and one that became an instant family favorite.  We think you’ll like it!

Bowtie Pasta with Feta Cheese & Lemon Pepper Chicken

Makes About 8 Servings

• 3 to 4 boneless, skinless chicken breast halves
• Lemon pepper seasoning
• One, 16-ounce box dried bowtie pasta
• 1 small bunch broccoli, chopped
• 1/2 head cauliflower, chopped
• 2 to 3 carrots, chopped or ½ bag baby carrots
• 3 tablespoons butter
• 6 to 8 ounces crumbled feta cheese
• 1 ½ cups half & half, warmed

1. Season the chicken on both sides with lemon pepper seasoning.  Grill until cooked through.

2. Meanwhile, cook the pasta in boiling water according to the package directions.  If you have a pot that’s big enough, you can add the veggies to the pasta during the last 5 minutes of cooking time.  If not, steam the veggies in a small amount of water in another pot.

3. Drain the pasta and veggies.  Stir in the butter, feta cheese and half & half.  Slice the grilled chicken into thin strips and serve along with the pasta.  Serve the lemon pepper seasoning at the table for those who want more on their pasta.

Note: I used to buy the bags of fresh veggies meant to steam in the microwave, but I’ve noticed that the bags have gotten much smaller in recent years.

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Q: What do you like about this recipe?
A: I love the flavor combination of this dish.  The lemon pepper is bright and the veggies are fresh.  Pasta is one of my family’s favorite types of food, so this dish is a hit.

Q: What do your kids think about this recipe?
A: Because the recipe combines some of their favorite vegetables, pasta, and chicken I think it was a good way to introduce them to the new flavors of feta cheese and the lemon pepper seasoning. We are a homeschooling family and are often home for lunch.  We make it a habit to eat up the leftovers at lunch.  Now that the kids are older, there aren’t as many leftovers … sometimes only a serving or two.  The kids will “call” a serving of this for their lunch.  Anything kids willingly eat as a leftover is good, especially when it is healthy too.

Q: Other than the fact that this recipe makes everyone in your family happy, do you have any other tips you’d like to share with fellow parents for taking the “whine” out of dinner?
A: Some kids are naturally picky and others will try most anything.  I’ve got two of each of those types.  I’m sad to report that I’ve not been able to turn the picky kids into adventurous eaters.  But as they’ve gotten older, they like to experiment in the kitchen especially with spice combinations.  I think this helps broaden their tastes.

Although we do insist our kids eat enough variety of foods to have a balanced diet, we don’t have hard and fast rules.  I try to fix veggies that they like, but also introduce new things every so often.  And there are some foods that a child just won’t eat.  I respect that.  One of my sons really doesn’t like shrimp.  I don’t force him to eat it, but it doesn’t keep me from fixing it for the rest of us occasionally.  He can eat the other part of the meal and is free to snack on other foods to fill him up.  I don’t fix alternate foods if a child is just being picky, versus truly not liking a food they have tried.  Thankfully, it all becomes easier as they get older.

Q: Please provide a brief description of your blog:
A: Eat at Home provides recipes, menus and complete grocery lists to help families put dinner on the table fast.  The meals are easy, use common ingredients and are kid friendly.

Note from The Moms:  Janice made this recipe for her family the other night, and it was a huge hit!  Leah went back for seconds, and everyone enjoyed it reheated the next day.  The Bissex family will definitely be making it again!

If you’re wondering how Kim manages to get her family to eat the same meal happily — even the whole baked snapper recipe below — read on. We guarantee you’ll find lots of new ideas and a refreshing approach to mealtime.

Whole Baked Red Snapper with Herbs

• One 2-to 2 ¼-pound whole red snapper, cleaned
• 1 tablespoon finely minced garlic
• 1 tablespoon fresh lemon juice or a few generous squirts from a lemon
• 5 or 6 sprigs of lemon thyme
• 10 chives (uncut)
• Parsley, minced and used at the end for presentation
• 1/4 stick butter, cut into pieces
• 2 lemons, cut into wedges (save a few for presentation)
• Salt and pepper

1. Preheat oven to 350 degrees. Use a good size baking pan. Butter the pan a bit to keep the fish from sticking. Wash fish, pat dry with paper towel and place it in center of a pan.

2. Season cavity of fish with garlic, salt and pepper, and lemon juice. Dot cavity with butter. Arrange some lemon wedges, lemon thyme sprigs and chives inside cavity. (You really can use whatever herb combination you like – I won’t yell at you). Season outside of fish with salt and pepper. Squeeze lemon over outside of fish. Salt and pepper the outside. Top with a couple lemon slices, if you like.

3. At this point, you can store the fish in the fridge for up to a day. If you can prep the fish ahead, dinner is just putting a pan in the oven. Simple.

4. Bake fish in oven until cooked through, about 35-40 minutes, depending on the size of the fish. Transfer fish to platter. Serve with a sprinkle of parsley and a generous little pile of lemon wedges.

Q: Where did you get the recipe?
A: Well, I made this myself without a recipe, but I hardly created it. Better cooks than I have done this dish in their own way. The great thing about this recipe is that you can use whatever combination of herbs you have on hand and it will turn out beautifully. You can be the creator of the dish.

Q: What do you like best about this recipe?
A: This is a really beautiful dish that you can bring to the table whole out of the oven, with juices bubbling and herbs crisped. And no one will ever know how ridiculously easy it is to make. It’s great for a special weeknight dinner because you can prep the fish ahead in the morning and just pop it in the oven after you get home from work or a busy day. I think it’s also important for kids to see that “fish” does not come from a fish stick box. And this is great way to have that discussion without actually having to have that discussion.

Q:  What do your kids think about this recipe?
A: The key part of this dish is that you serve the fish whole at the table “with eyes.” My kids love all things fish, but the first time they saw a roasted whole fish at a Chinese dinner party hosted by a friend, they completely freaked out. Now, they ask for “fish with eyes” regularly. They are tickled to see the whole fish, to be able to inspect it, touch the scales, the gills, even pick up the fish head and put it on their plate and look closely at the eyes. The adults can flake the fish off the bone and put it on their plate while they are mesmerized by the fish itself or they can dive in with their own forks. It’s such a tactile dish and perfect for curious, young ones who haven’t quite figured out that a fish head might be “gross.”

Q:  Other than the fact that this recipe makes everyone in your family happy, do you have any other tips for taking the “whine” out of dinner?
A: I have a pretty un-orthodox approach when it comes to family eating. I don’t spend a lot of time making my kids eat or worrying about how much they eat. I try to recognize that sometimes kids are hungry and clean their plates and other times, they don’t. I trust they know when they’ve had enough and when they want more. I have friends who follow their kids around the table with forkfuls of food begging them to eat “one more bite.” That just makes dinner painful for everyone. I want my kids to learn to be responsible for their own eating. I’m not saying this works for everyone, but it makes our meal times much more fun.

Here are five other clever mealtime tips from The Yummy Mummy:

> Make Soup: One of the best things I ever did was introduce soup as a lunch time meal when the kids were babies. They eat some kind of home-made soup at least every other day. This has helped me feel good about what they are taking in and it has become a go-to meal for us. There is always a pot of soup in the fridge or freezer, ready for a quick, healthy meal. If they don’t like dinner, for instance, they can have some soup. When I know they’ll eat nothing else, I know they’ll eat a bowl of soup.

> No Box Mac and Cheese in the House. Ever: Nothing kills a palate like the box. It is never in our house. They can enjoy it to their hearts content at their friend’s houses and it is a real treat for them, but they don’t have any expectation that it is served at our house. Why? Because once they taste it, they’ll want it all the time. And you can never go back. It’s like a drug. So, I just don’t introduce it in the first place.

> Never Order off the Children’s Menu: Shrimp cocktail is our go-to restaurant meal for the kids. If you start ordering chicken fingers and pasta with no sauce, you’ll have to do it every time you go into a restaurant. If you start this when they can’t read the menu, they’ll have a better shot at ordering more varied items as they get older and can choose for themselves.

> Say No to Carbs Whenever Possible: Limit carby snacks, no Goldfish or Wheat Thins to curb hunger. Fruit and nuts are great as snacks, but crackers are too filling and offer no nutrition. And that’s room in their stomachs that can house fish and meat and vegetables.

> Buy Parsley: Keep a bottle of dried parsley in the fridge. Dust every dish with a little dried or even better, fresh parsley. This helps kids realize there is no such thing as “white food” and it gets them used to the idea that herbs are supposed to be in food. Nothing goes out of my kitchen that is one color. Ever. And my reward for this is that they don’t pick the rosemary out of the chicken when we are at a dinner party.

Q: Tell us about The Yummy Mummy. By the way, we love your tag line: In the Kitchen with a Couple of Spatula-Wielding Toddlers:
A: The Yummy Mummy is a humor blog that focuses on parenting and cooking with small children underfoot. I don’t cook “food for kids.” I do cook fresh, tasty, dishes that appeal to adults and we expect our kids to eat what we eat. No gimmicks, no angles, no food with smiley faces. I have some big victories, but a lot of the time, the kids just throw food at us. And that’s okay too.

If you want to follow Kim, here’s a link to The Yummy Mummy.

For this post, we feature Mandy’s 50-Yard Fiesta Dip. We chose this recipe because football season is back in full swing, and we thought her super-yummy tailgate snack would be an easy (and healthy) one for everyone to make.

It’s clear Mandy’s three children, Big C, Little C, and Little H (their blog aliases), love to cook, and this recipe was easy enough for these pint-size chefs to get involved. Read on to learn more about the dish as well as Mandy’s oh-so-clever ideas for getting kids of all ages excited about food.

50-Yard Fiesta Dip
Makes 8 Servings

• 1 can (15 oz) Black Beans, rinsed and drained
• 1 can (15 oz) Great Northern Beans or Navy Beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 3/4 cup red salsa, any kind
• 2 cups shredded cheese (I used Kraft Mexican Blend)
• 1 jar (16 oz) Pace Tequila Lime Salsa (or salsa verde if you can’t find it)
• 1 package (8 oz) reduced-fat cream cheese, softened
• 1/2 cup light sour cream
• Whole wheat flour tortillas
• Sea salt, optional (these are for the “football crisps,” or you can just use chips)

1. Preheat oven to 400 degrees.

2. Mix Black Beans, Great Northern Beans, corn, red salsa, and shredded cheese in a large bowl. Spread the mixture in a 9 x 13 pan sprayed with cooking spray.

3. Bake for 15 minutes until warm and bubbly. Remove from oven and let set for 5 minutes.

4. While the dip is baking, place a stack of tortillas on a cutting board and cut into football shapes. Spread on a greased cookie sheet and spray tops with cooking spray. Sprinkle sea salt on top. Bake in a 400 degree oven for 5 minutes until crispy.

5. After the dip has cooled for 5 minutes and set a little bit, gently spread Pace Tequila Lime Salsa over the top. Stir together the cream cheese and sour cream and place in one-gallon Ziploc freezer baggie. Snip an end off the bag and pipe on yard lines and hash marks. If the mixture is too thick to pipe out, add a little more sour cream.  Serve with Football Crisps.

Q: Where did you get the recipe?
A: I created it myself.  A friend told me about how she used beans and cheese to make a yummy hot dip and it inspired me.

Q: What do you like about this recipe?
A: I like the nutritional value, and everyone loves it.  It’s great for a football munchie, and it’s healthier than most other “football food.”

Q: What do your kids think about this recipe?
A: My girls go crazy over this dish. When Big C tried it, she said, ”I am going to gobble this up!” Little C wanted to know if we were going to play football and Little H gave it two thumbs up and said, “I wike it!”

Q: Other than the fact that this recipe makes everyone in your family happy, do you have any other “Mandy” tips you’d like to share with fellow parents for taking the “whine” out of dinner?
A: Take an extra 60 seconds to turn the food into something “different.”  For example, recently, I took some hot rice, molded it into a little “bowl,” filled it with the chopped chicken and vegetables we cooked for dinner, and told my 2-year old it was, “Puppy Chow.”  She devoured a dish that she probably would have balked at.

I believe if you get the kids involved in the cooking process, they will be more likely to eat what you prepared.  Everyone can help, even if it’s just taking things to the recycle bin. It can even be as easy as calling a dish a different name.  “Princess Soup with Magic Wands” sounds more appetizing than “Vegetable Soup and Breadsticks.”

Another tip I have is to sit down AT THE TABLE all together and talk while you eat.  Ask questions like, “If you could turn into an animal, what would you be?”  Have everyone take a bite before they answer.  Even if you have already eaten or are not eating that dinner, find something to eat or drink and sit down with your family.

Finally, don’t stress if your kids won’t eat something the first (or 5^th) time you introduce it.  If you keep introducing new foods, they eventually will try it.  Otherwise, it becomes a power game and you have lost the fun and magic of mealtime.  Kids are finicky by nature. My 2 year old will devour sushi and hot curry dishes one day and will balk at chicken nuggets another day.

Q: Can you tell us about your blog?
A: I am passionate about “taking back dinnertime” and bringing the family together around the table.  In my house, we make all kinds of fun and whimsical food that is great for all ages.  Hopefully my site will inspire you to get into the kitchen with your kids and make some fun memories.

We’d like to thank Mandy for her creative recipe and helpful mealtime tips.  Stay tuned for our next installment of No Whine with Dinner coming next month. If you’re a football fan and plan to make this dip for your next tailgate party, pleae let us know by posting a comment to the blog. Go Pats!!

Kathleen is the mom of three kids: 13-year old Jackie, 11-year old Rebecca, and 7-year old Nicki.  Since Kathleen’s blog is devoted to bringing families together at mealtime and to raising children to be successful eaters, we invited her to participate in our monthly No Whine with Dinner Q&A. Below is a recipe no one in Kathleen’s family ever complains about and some practical tips for turning mealtime whining into “wows.”

Semi-homemade Pizza
Makes 6 Servings

• 2 store-bought, refrigerated bags of pizza dough, 1 pound each
• One 8-ounce package shredded mozzarella cheese
• Homemade pizza sauce (recipe below)
• Toppings of your choice

1. Preheat oven to 400 degrees.

2. Roll out pizza dough and place on pizza stone or lightly greased baking pan.

3. Prepare pizzas with toppings according to your tastes.

4. Bake about 20 minutes. Lift up edge of pizza to check for doneness (should be cooked through and golden brown on the bottom of the crust).

Pizza Sauce

• One 28-ounce can crushed tomatoes
• One 8-ounce can tomato sauce
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• ½ teaspoon garlic salt

1. Mix together ingredients in a large saucepan and heat over low heat.

2. I substitute fresh ingredients if I have them.  The sauce recipe makes more sauce than is needed for two pizzas, and it freezes well for future pizzas.

Q: Where did you get the recipe?

A: The recipe for the sauce came from my mom. She, in turn, probably got it from her mom.  I usually modify it to include fresh garlic (2 cloves), which I saute briefly in oil before adding the canned tomatoes, instead of garlic salt.  If I have fresh oregano or basil, I add that too, and skip the dried oregano.

Q:  What do you like about this recipe?

A: I like this recipe for a few reasons.  First, I feel a sense of nostalgia and family connection when I make it.  I have happy memories of my grandmother and my mother making pizza for the family when I was a child.  Second, my kids look forward to having homemade pizza.  No one complains and everyone eats and enjoys!  And finally, I don’t have to do too much work when we make it.  The whole family is actively involved with meal preparation too.  My husband has the job of rolling out the dough.  After he preps the dough, I section off the pizza with a ‘peace sign’ of sauce and then each of my three kids prepares their own section.  Jackie does not like any sauce on her pizza and uses a minimal amount of vegetables.  She also likes to roll pepperoni into the edge of the crust.  Rebecca loves veggies and piles them on.  And Nicki uses moderate amounts of everything.  I usually make a separate pizza for me and my husband using spinach, kalamata olives, and feta cheese.  This recipe is also good for cleaning out the refrigerator of any leftover vegetables.  Almost anything goes on pizza.

Q:  What do your kids think about this recipe?

Jackie says, “It’s fun and tasty.”
Rebecca says she likes being able to “personalize” her pizza and likes the quick and easy assembly.
Nicki says, “I really like that we can make pizzas that aren’t really pizza flavors.  And it’s really cool to have your own homemade pizza.”

Q:  Other than the fact that this recipe makes everyone in your family happy, do you have any other “Kathleen” tips you’d like to share for taking the “whine” out of dinner?

A: I can definitely say that the whining has decreased significantly at my family’s table over the years. That’s not to say that everyone loves every meal.  I plan my meals a week in advance and always ask for everyone’s input as to what they might like to eat in the coming week.  So they may not get what they want every meal, but at some point in the week, they know they will have something they like.  I serve meals family style and try to have at least one thing – not always the main dish though – that everyone will eat.  It could just be carrot sticks or bread.  My oldest daughter is definitely my pickiest eater, although she has increased the number of foods that she’ll eat and try over the years.  I’ve found that the less I pressure her, the more she’ll be open to eating different foods.  She still doesn’t eat everything that I’d like her to, but she’s eaten roasted kale, salmon, and now allows sauce on some of her foods, so we’ve definitely made progress.  Our family also tries to make eating together a priority.  Sometimes, especially during softball and spring recital season, that can be a challenge.  We try to keep the tone positive at mealtimes and enjoy talking and listening to each other.

Q: Can you tell everyone about your blog?

A: My blog is called Dinner Together.  I started it earlier this year.  My goal is to provide useful information to parents seeking to bring their families together more often for family meals and to raise their children to be successful eaters.  I am a psychologist who has worked with children and families on a variety of issues for the past two decades, although I can’t believe I’m that old!  My goal is to help families find strength and connection.  I work with children and families locally for counseling and therapy, but also provide phone coaching services to parents nationwide. With regard to food and kids, my focus is more on the “how” than the “what” of feeding and eating.

We look forward to visiting Kathleen’s blog often and hope you’ll do the same!

Make-Your-Own Stir Fry (AKA Picky Family’s Stir Fry)
Makes 4 to 6 Servings

• 12 ounces soba noodles
• 2 tablespoons chili or sesame oil
• 1 pound trimmed green beans that have been blanched
• 1 large red bell pepper, seeded and cut into bite-size pieces
• 1 pound chicken tenders, cut into bite-size pieces (or 1 pound shrimp, cleaned, peeled and deveined)
• 10 ounces sliced mushrooms
• 1 cup chopped mango
• 1/2 cup your favorite stir fry sauce
• Crushed red pepper flakes
• Sesame seeds

1. Cook noodles according to package directions. Rinse with cool water and set aside.

2. In a large wok, heat oil and toss green beans and peppers for a few minutes or until they start to become tender.  Add the chicken and cook until it is cooked through and no longer pink, 5 to 7 minutes.

3. Mix in mushrooms, mango, cooked noodles and sauce. Cook for another few minutes, stirring until sauce starts to bubble.

4. Add red pepper flakes to taste, and garnish with sesame seeds.

Tips from Lisa:

> To make this stir fry your own, substitute with the vegetables, sauce, noodles, and meat (chicken, beef, shrimp) of your choice.

> Frozen veggies can be used, but make sure they are slightly defrosted first.

> Make sure all the vegetables are cut into bite-size pieces so they cook quickly.

> If you have children have different meat and vegetable preferences, each portion can be cooked separately with different ingredients since it cooks up so quickly.  We tend to mix and match.

> If you have vegetarian family members or friends, you can easily make this a vegetarian meal. Enjoy!

Q:  Where did you get the recipe and what do you like about it?

A: I created this recipe based on the ingredients I had on hand.  I like it because it’s easy and versatile and takes less time than ordering take out.  You can prep everything in advance so dinner can be on the table fast!

Q:  What do your kids think about this recipe?

A: “Mom, can I stir in the noodles?”  The kids especially love it because they can choose what goes in it. My daughter is a good eater and likes lots of different food but depending on the day, my son might just go with just the chicken and noodles.

Q:  Other than the fact that this recipe makes everyone in your family happy, do you have any other “Lisa” tips you’d like to share for taking the “whine” out of dinner?

A: Let the kids help.  That way they’ll be more likely to eat something because they created it themselves

Q:  Can you tell everyone about your blog?

A: Jersey Girl Cooks is a blog about a mom that loves to cook and experiment. I make a lot of family-friendly foods and love using fresh local ingredients. On the blog, I sometimes write about my food adventures visiting festivals and local markets.

Crispy Chicken Bites
Makes 4 Servings

• 1 pound skinless chicken breast, cut into large nuggets
• Salt and pepper, to taste
• 2 to 3 tablespoons honey
• 2 tablespoons yellow mustard
• 1 to 2 cups Panko or regular plain bread crumbs, seasoned to taste with salt and pepper
• Nonstick spray or olive oil

1. Preheat oven to 400 degrees.

2. In a bowl, stir together honey and yellow mustard until completely combined.

3. Place seasoned breadcrumbs in a large rimmed dish or bowl. Season chicken pieces with salt and pepper and gently dredge chicken in sauce. After dredging, place chicken into breadcrumbs and gently press to coat.

4. Place breaded chicken onto cooling rack that is placed in a rimmed cookie sheet. Coat each chicken piece with nonstick spray or drizzle lightly with olive oil.

5. Place rack/cookie sheet in oven and bake for about 15 to 20 minutes or until golden brown. Serve with your favorite dipping sauce.

Aggie Tip > Get your kids involved by having them help with measuring the ingredients and stirring the honey mustard sauce.

Aggie Tip > Don’t be afraid to let your kids bread the chicken … just make sure they wash up well afterward!  We called the breading part “making snowballs.”

Q:  Where did you get the recipe?
A: I created it myself after getting frustrated with my kids’ obsession with “chicken nuggets” and not liking what I saw listed in the ingredient list on the packages.

Q:  What do you like about this recipe?
A:  I definitely like the nutritional value of this recipe, especially that it’s baked, not fried and made with ingredients you know and keep on hand.  It’s a straight forward recipe and very versatile – instead of honey mustard you could use egg, throw some Italian seasoning into the breading and serve with marinara sauce, or you could add sesame seeds to the breading and dip in teriyaki. The ideas are endless.  I also like it because it’s a recipe you can double or triple, then freeze for easy future meals.  Also, my chicken bites are not your typical “kid food.”  They are great for salads, sandwiches or appetizers!

Q:  What do your kids think about this recipe?
A: My kids love chicken.  When I first made this recipe I think the Panko breading threw them off, but after a couple of times they didn’t even look twice at it.  Here’s what 4-year old Sammy says about this recipe: “It tastes like honey … I like everything on my plate Mommy.”

Q:  Other than the fact that this recipe makes everyone in your family happy, do you have any other “Aggie” tips you’d like to share with fellow parents for taking the “whine” out of dinner?
A: Don’t underestimate your kids as far as what food they might like.  What I am learning from my kids is that their likes and dislikes seem to change on a weekly basis (I have to keep reminding myself this!).  Keep introducing new foods to them and you may be surprised!  If you are introducing something new, try to include familiar foods that your family enjoys in the meal so it’s not too overwhelming.

Also, this is not new, but, do get your family involved in the kitchen.  Even if it’s something small like “decorating” pizza by sprinkling chopped onions or peppers on pizza, or stirring up a dipping sauce, it gets them interested and opens their eyes to something new.  We like to play the color game at dinner, especially when there are newer foods on the plate, where we all take turns choosing a color from our plates and eating that color.  We get silly about it and it’s a great distraction from the food that they may normally not want to eat!

Q:  Can you tell everyone about your blog?
A: My blog is full of uncomplicated recipes that I have created or have tried to “healthy up.”  I have a slight obsession with fresh produce and spices so you will find plenty of good stuff to eat in Aggie’s Kitchen!

Aggie’s Kitchen just celebrated its one-year blogiversary. Congratulations on a site filled with so many tried-and-true family-friendly recipes.

Squash-A-Roni & Cheese
Makes 8 Servings

This is a much healthier version of the old-time favorite, Macaroni and Cheese. The pureed winter squash makes the sauce creamy and adds loads of antioxidants to the dish at the same time.

• 1 pound dried elbow macaroni
• Two 10-ounce packages frozen pureed winter squash, or 2 cans pureed winter squash (I find mine at Trader Joe’s)
• 2 cups 1% lowfat milk
• 2 cups grated extra-sharp Cheddar cheese
• 3/4 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 cup unseasoned dried bread crumbs
• 6 tablespoons grated Parmesan cheese
• 3 teaspoons olive oil

1. Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

2. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 minutes. Do not over cook since the pasta will continue cooking in the oven. Drain into a colander.

3. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. If using canned squash, simply mix with the milk and stir until combined.

4. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the cheeses and salt.

5. Empty the cooked macaroni into the cheese mixture. Stir to combine and transfer to the baking dish.

6. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Here’s how the kids can help:

> Spray the baking dish
> Grate the cheese
> Stir squash/milk mixture and tell the adult when it has fully defrosted
> Measure the ricotta and add to squash mixture
> Add cheddar to squash mixture
> Stir to combine sauce and pasta
> Press the button on the food processor to turn the bread into breadcrumbs (if making at home)
> Sprinkle breadcrumbs on top of pasta in baking dish.

Q:  Where did you get the recipe?
A:  My daughter and I were inspired to make this dish after watching the Food Network show, Healthy Appetite with Ellie Krieger.  My daughter’s mouth was watering – so we made it with the ingredients we had on hand, and made a few other adjustments to suit our tastes.

Q:  What do you like about this recipe?
A:  It is one of the few dishes that my daughter asks me to make (and then eats!).  She is notoriously picky, but when I serve this meal, she eats with gusto!

Q:  What do your kids think about this recipe?
A:  Almost every time I head to the grocery store, I ask my kids if there is anything they would like me to buy.  My kids almost always say, “Mom, do we have the ingredients to make Squash-A-Roni & Cheese?”

Q:  Other than the fact that this recipe makes everyone in your family happy, do you have any other “Michelle” tips for taking the “whine” out of dinner?
A:  After teaching kids to cook for over 6 years, it is so clear to me that kids who are included in the kitchen are more likely to eat!  Not only does it expose kids to new ingredients, but they are so excited to taste the results of their efforts.  Even if kids are unwilling to eat the foods that they have prepared, repeated exposure to ingredients will help them later when they are ready to give them a try.

If parents are unable to get their kids into the kitchen, they can still include their children in the meal planning process.  By involving them, parents can learn what foods their kids are excited to eat. Not only does it help with preventing “whine” with dinner, but it enhances your relationship too.  Being asked for their opinion by a beloved parent or care-giver is such a huge confidence booster for your child!  Try it – you will get much better results than saying “tough, this is what’s for dinner.”

Q:  Tell us about your cooking classes and your blog:
A:  What’s Cooking is a certified green business in the San Francisco Bay Area.  We offer healthy and seasonal cooking classes for children. We also speak to parent groups about cooking with kids, meal planning and how to avoid the power struggle at the dinner table. Our online store offers waste-free lunch items and fantastic gifts that encourage kids and their families to spend time together in the kitchen.

Our blog offers tips for cooking with kids for a better body, planet and community.  We share healthy recipes, tips on family mealtimes, and ideas for how to use food and cooking as a means of helping the less fortunate.

Give Michelle’s mac & cheese a try and let us know if your kids love it as much as hers do.  And be sure to visit What’s Cooking — she’s got some adorable kid’s aprons on sale!

]]> http://mealmakeovermoms.com/kitchen/2009/05/08/no-whine-with-dinner-squash-a-roni-cheese/feed/ 0 http://mealmakeovermoms.com/kitchen/2009/04/10/no-whine-with-dinner-breakfast-burrito-apple-salad/ http://mealmakeovermoms.com/kitchen/2009/04/10/no-whine-with-dinner-breakfast-burrito-apple-salad/#comments Fri, 10 Apr 2009 18:46:47 +0000 The Meal Makeover Moms http://mealmakeovermoms.com/kitchen/?p=4868 A few months back we ran across a terrific blog called Super Healthy Kids.  The blog is written by Amy, a mom of three, who encourages readers to visit every day for ideas on getting kids to eat more fruits and veggies, whole grains, and protein, and for clever ways to get families more physically.  We got a huge kick when we read Amy’s profile and learned about her children: Cereal Boy, The Flip Flopper, and Ketchup Boy!

Other than her recipes and tips, Amy also sells a really cool Healthy Habits Plate on her website which teaches kids that nutritious foods can indeed taste great. When we asked Amy to contribute a recipe for our No Whine with Dinner blog series, she shared two: Breakfast Burritos and Caramel Apple Salad.

Read on for Amy’s recipes as well as her tips for getting kids to stop whining and start trying!

Breakfast Burritos
Makes 4 Servings

• 8 large eggs, beaten
• Four 8-inch whole wheat flour tortillas
• 1/4 to 1/2 cup salsa
• 1/2 to 1 cup shredded Cheddar or Colby Jack cheese

Scramble the eggs in a large skillet.  Place the cooked eggs evenly down the center of each tortilla.  Top with vegetables, or to make it faster, use salsa.  Sprinkle with the cheese. Fold tortilla like a burrito and wrap in tin foil.  If dinner won’t be for a while, we put the finished wrapped burritos in a warm oven.  For meal times coming quicker, we keep them in a cooler to keep warm, or any container with a lid.  This really helps the burritos turn moist and delicious.

Caramel Apple Salad
Makes 4 Cups

• One 6-ounce container 0% fat Greek yogurt
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 2 medium Golden Delicious apples, cut into ½-inch dice
• 1 cup finely chopped or shredded green cabbage (about a quarter of a small cabbage)
• 2 tablespoons chopped pecans

In a bowl, mix together the yogurt, brown sugar and vanilla to make the dressing. Combine the apples, cabbage, and pecans in a large bowl. Pour the dressing over the apple/cabbage mixture.  Refrigerate for 30 minutes or longer to chill (should serve 6 to 8).

Q:  Where did you get the recipes?
A:  I made the recipes up.

Q:  What do you like about these recipes?
A:  My kids never complain if we have breakfast for dinner!  My husband, however, will complain unless protein is at the very center of the meal. Otherwise, it’s not filling enough for him.  This meal is a compromise for everyone.  We love it because it is easy to make, little mess, and the kids love it.  The breakfast burritos are our favorite thing to take camping.  After we wrap the burrito in tin foil, we place it on the fire to keep it warm.  This tastes great in the evenings because it’s warm, comforting, and totally fills you up.  It’s also a great way to get some extra vegetables in.

Q:  What do your kids think about the burritos and apple salad?
A:  The kids think these are great …especially the apple salad. In fact, they’re the ones who named it.  I initially called it cabbage apple salad, and they thought it tasted like caramel apples, so we renamed it.  They ask for this salad most nights of the week. Here is what they say about the breakfast burritos: ”I like the breakfast burritos because they’re easy to eat and I don’t need a fork.”

Q:  Other than the fact that the recipes make everyone in your family happy, do you have any other “Amy” tips for taking the “whine” out of dinner?
A:  My best tip is to keep portions small.  Many parents pile too much food on their kids’ plates and then get upset when they don’t eat it all.  You decide what they eat, and let them decide how much.  Also, be flexible.  My 5-year old asks for ketchup on everything!  And if it helps him to eat broccoli, I normally will let him have it.  He’s even asked for ketchup on pasta, pancakes, and rice!!!

Q:  Can you tell us about your blog?
A:  I originally started the blog to get exposure for my Healthy Habits Plate. Since then, my blog has changed into a place for parents in search of healthier things they can do for and with their kids. Whether it’s getting active or changing the way they eat, I provide recipes and ideas to help them get there.

If you get a chance to try Amy’s recipes, let us know. In the meantime, be sure to visit her blog and check out her adorable Healthy Habits Plate!

One Pot Sausage, Potatoes & Green Beans
Makes 4 to 5 Servings

• One 12 to14 ounce package chicken or turkey link sausage (I usually use Aidell’s Sun-dried tomato), cut into 1/2-inch-thick slices
• 1 tablespoon canola oil
• 1 medium yellow or white onion, sliced or diced
• 2 cloves garlic, diced, crushed or minced
• 1 ½ pounds potatoes, cut into 3/4-inch dice
• One 16-ounce bag frozen whole, French style green beans, partially thawed
• 1/4 to 1/2 teaspoon kosher salt to taste
• Freshly ground black pepper to taste

Place sausage in a large skillet or Dutch oven and cook until both sides are brown (the time may vary depending on whether the meat was precooked or not).  Remove meat from pan and set aside. Pour off any fat.  Heat oil in pan and cook onion and garlic on medium-low heat until translucent, about 5 minutes.  Add potatoes to pan and cook over medium heat until they are tender and almost done (test with a fork; you don’t want them as tender as boiled potatoes for mashing).  You may need more oil if you’re using a non-stick pan.  Stir occasionally to prevent potatoes from getting too dark.  When potatoes are nearly fork tender, add green beans on top, cover with a lid, and cook for 5 minutes.  Stir and cook 5 more minutes or until potatoes and green beans are fork tender. The steam will cook the green beans.  Return the sausage slices to the pan and stir them into potato mixture.  Cook for a few more minutes or until potatoes are fork tender.  Season with salt and pepper to taste. Note:  I keep this recipe pretty bland since I’m feeding preschoolers, but if you’d like a little more heat, use some red pepper flakes, your choice of spice mixture, or choose a spicy sausage.

Q:  Where did you get the recipe?
A:  In college a friend served a sausage, potato, & onion skillet dish, and that was my inspiration.  I increased the nutritional content by using lower fat, lower sodium (sometimes organic) sausage and by adding veggies.

Q:  What do you like about this recipe?
A:  It’s easy in the sense that all the ingredients go into one pan.  I can have everything diced and sliced in a few minutes, and then be free to hang with the boys or unload the dishwasher in between stirring and adding the next ingredient.  It’s a great nutrient- dense meal for a young kid since it packs good carbohydrates (potatoes) with protein (meat) and vitamins from green beans.  It’s a crowd pleaser too.

Q:  What do your kids think about this dish?
A:  We usually eat before my husband, Martin, gets home. When he walks in the door, the boys run up to him and say, “You’re gonna be excited daddy, it’s yummy potatoes and sausage night.”  One night when the kids were too busy playing to notice what I was cooking, they came to the table and my four-year old said, ”Mama, this is just the meal I wanted – sausage, potatoes and green beans. Delicious.”  My two-year old picks out all his sausage bites, gobbles them up, and then says, “Look at my muscles. More sausage please.”

Q: Other than the fact that this recipe makes everyone in your family happy, do you have any other “Jenna” tips you’d like to share for taking the “whine” out of dinner?
A:  Number one is to get kids involved in dinner preparation.  Seeing ingredients (and sampling raw veggies) before they come together helps kids accept new foods.  My kids love to munch on frozen green beans.  One of them will run in the kitchen, hop on the stool, grab some and say, “Some for me, and some for brother,” and then vanish with a big grin. Next, make food relevant.  If kids know they need carbohydrates for energy, protein for bigger brains and muscles, and fruits/veggies to stay well, they are more inclined to eat them. Finally, keep it fun.  If you enjoy preparing food, eating food, and trying new things, etc. your kids will too.  Describe what you taste in an enthusiastic way and kids will probably want to join in the taste test.

Q:  Can you tell us about your blog?
A:  It’s one thing to know what healthy food is, but it’s another to actually get your kids to eat it.  Kid Appeal helps parents understand how to make food appealing and relevant to their children, which in turn gets food off the plate and into a tummy.  Beyond kid-friendly recipes and childhood nutrition information, on my forum, parents can find a supportive environment to pose the questions that keep them up at night regarding their kids’ diets.

If you make Jenna’s recipe for your family, be sure to let us know what everyone thinks by posting a comment to our blog!