Dinner Ideas for Picky Eaters | What's for Dinner?

Dinner Ideas for Picky Eaters | What's for Dinner?

It’s Picky Eaters Week Day 3, and we’re asking What’s for Dinner? Today my friend Amber is joining me with dinnertime ideas and tips for getting your kids in the kitchen (which will get them more excited about the foods they eat—we hope!).

HouseWifeGlamLife:
Amber’s Dinner Ideas:

TACO MEAT
1 lb. ground beef
1-15 oz. can black beans, rinsed and drained
1-10 oz. can tomato sauce
1 Tbsp. taco seasoning

In a large nonstick skillet, brown the ground beef. Sprinkle the taco seasoning over the beef as it cooks. Drain any excess grease. Add the beans and tomato sauce. Stir to combine. Simmer for about 5-10 minutes to thicken the sauce. Serve in soft or hard shells with toppings of your choice. ENJOY!

BEAN DIP

(from @healthyhappyhome on Instagram)
2 cans fat free refried beans
8 oz. cream cheese, room temperature

3 Tbsp. taco seasoning
4 oz, diced green chiles
2 1/2 c. shredded Mexican blend cheese

Preheat oven to 350*. In a large mixing bowl, add the beans, cream cheese, taco seasoning, green chiles, and 2 cups of shredded cheese. Stir together with a spoon or electric hand mixer until combined. Spread the bean dip into a greased, 8x8in. glass baking dish. Top with 1/2 c. shredded cheese. Bake at 350* for about 25 minutes or until hot and bubbling.

COPYCAT CHIK-FIL-A SANDWICH from Tastes Better From Scratch:

SPAGHETTI SAUCE AND MEATBALLS:

1 large onion, peeled and quartered
2-3 carrots peeled and roughly chopped

6 garlic cloves finely chopped
2 Tbsp. olive oil
2-28 oz. cans tomato sauce
2-28 oz. cans tomato puree
2 dried bay leaves
1 tsp. salt, plus more to taste
black pepper to taste
1 Tbsp. sugar, plus more to taste
1 Tbsp. dried parsley
1 Tbsp. dried basil
Meatballs (see below)

Heat 2 Tbsp. olive oil in a large pot over medium low heat. Add onion, carrots, and garlic and cook 1-2 minutes until fragrant. Pour in tomato sauce and puree, plus two 28-oz. cans of water. Season with bay leaves, 1 tsp. salt, pinch of black pepper, 1 Tbsp. sugar, 1 Tbsp. dried parsley, and 1 Tbsp. dried basil. Bring to a boil then reduce heat to a simmer. Add the baked meatballs. Simmer on low for 4-5 hours, stirring occasionally and adding water and additional seasonings as needed. Use a spider strainer or slotted spoon to remove vegetable pieces. ENJOY!

Meatballs
2 lbs. ground beef

1 cup grated parmesan cheese
1 cup Italian seasoned breadcrumbs
2 eggs
salt and pepper to taste

¼ tsp. garlic powder

Preheat oven to 350 degrees. Line a rimmed sheet pan with aluminum foil and spray with baking spray. In a large bowl, add the ground beef, Parmesan cheese, breadcrumbs, eggs, a pinch of salt and pepper, and the garlic powder. Use your hands to mix everything together until evenly incorporated. Roll out meatballs in desired size and place onto the sheet pan. Bake for 25 minutes.

MULLIGATAWNY SOUP

1 onion diced
2-3 carrots diced
2 cloves garlic minced
1 apple chopped
¼ tsp. garlic powder

2 large boneless, skinless chicken breasts diced
2 Tbsp. butter
2 Tbsp. olive oil
¼ cup flour
1 Tbsp. curry powder
32 oz. (4 cups) chicken broth
salt and pepper to taste
1 Tbsp. brown sugar
2 cups half & half

½ c. frozen peas (optional)
Toppings: peanuts, cashews, raisins, chopped tomatoes, diced green bell pepper, unsweetened flaked coconut, diced pineapple, chopped hardboiled egg

Melt 2 Tbsp. butter in a large Dutch oven. Add diced chicken breast. Season with ¼ tsp. each of salt, pepper, and garlic powder. Cook over medium high heat about 5 minutes or until chicken is golden and cooked through. Remove chicken to a plate or bowl and add 2 Tbsp. olive oil, the chopped carrots, onion and garlic. Cook 2-3 minutes, stirring occasionally. Sprinkle flour over veggies, stir, and cook for 1 minute. Add curry powder, stir, and cook about 30 seconds. Pour in chicken broth and bring to a boil to thicken. Reduce heat to a simmer. Season with a pinch of salt, pepper, and 1 Tbsp. brown sugar. Add in half & half. Stir and simmer for 5 minutes. Add chicken and apples. Simmer for another 5-10 minutes until the apples have softened slightly. In this video I also added ½ cup frozen peas for the last few minutes of cooking. Serve over rice or egg noodles with any toppings you’d like. Enjoy!

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