WHAT MY KIDS EAT IN A DAY – DAY 46 RECIPES


BREAKFAST: BANANA SPLIT WAFFLES

WAFFLES
Wet ingredients:
2 eggs
1 teaspoon vanilla extract
2 cups milk
½ cup vegetable oil

Dry ingredients:
2 ¼ cups allpurpose flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt, optional

Directions:
In a bowl, whisk the wet ingredients together and set aside. In a different bowl, whisk the dry ingredients. Slowly whisk the wet ingredients into the dry ingredients until combined (no lumps). Let batter rest while you preheat the waffle maker. Give the waffle maker a spray and cook waffles per directions. Let waffles rest on a rack.

To assemble, split a banana in half and place on top of the waffles. You can also just slice them. Now add other fruits of choice like berries etc. Add some whipped cream and drizzle with chocolate syrup. Add a cherry on top and some crushed peanuts (optional)

SMOOTHIES: STRAWBERRY DRAGON FRUIT
Into a blender, add 1 cup of milk, 1 packet frozen dragon fruit (pitaya), ¾ cup frozen strawberries, ½ cup frozen pineapple, ½ cup frozen cauliflower and 1 frozen banana. Blend until smooth, add more milk if necessary (1 tablespoon at a time).

LUNCH: CHICKEN TACOS WITH SALSA AND GUACAMOLE

Chicken ingredients:
10 boneless skinless chicken thighs, cut into small bitesized pieces
Seasonings: salt, pepper, garlic powder, onion powder, cumin, smoked paprika, chili powder and dried oregano. You can also use your preferred taco seasoning.

Mix well and let this sit while you make the salsa and guacamole. You can also place this in the fridge overnight.


Directions:
Add a bit of oil into a pan and sear the chicken for about 56 minutes on each side (this depends on the size of the chicken). Make sure you don’t flip the chicken sooner, we want to make sure the chicken get a nice sear. I cooked this on medium high and lowered the temp if it starts to burn.

Remove chicken form the pan. Add a little bit more oil and add the tortillas. Sprinkle with some cheese (I used Mexican blend) and about ¼ cup of the chicken mixture on one half of the tortilla, do not over fill. Fold over and sear for about 12 minutes on each side. Serve with salsa, guac etc.

SALSA
Into a food processor add 1 can of Rotel Original, 4 Roma tomatoes, 1 jalapeno (seeded), 3 cloves garlic, ½ red onion, juice of 1 lime, handful of cilantro, 1 teaspoon salt, ½ teaspoon black pepper and pinch of sugar. Blend until it reaches your desired consistency.

GUACAMOLE
Mash together ¼ cup red onion, ¼ cup cilantro, 12 garlic cloves, 1 teaspoon salt and juice of ½ lime. In a separate bowl, mash together 2 avocadoes, then add the onion mixture, 1 teaspoon salt, 2 Roma tomatoes (diced and seeds removed) and juice from the other half of the lime. Fold until combined. To store, place slices of lime to prevent browning on top.

DINNER: SHRIMP SCAMPI AND ASPARAGUS
1 ½ lbs shrimp
Seasonings: salt, pepper, garlic powder and Old Bay
2 tablespoons olive oil
10 oz spaghetti, cook al dente per box directions
½ onion, diced
6 cloves garlic, minced
½ cup broth (or white wine)
4 tablespoons butter
Lemon juice, to taste
Salt and pepper to taste
Parsley for garnish

Directions:
Combine the shrimp and seasonings and set aside.
Cook pasta al dente per box directions, rinsed and set aside (add some oil if you’re not going to cook it immediately).
Into a large skillet, add the olive oil and sautee the onion for about 4 minutes. Add the garlic and sautee for another minute. Add the shrimp and cook for 56 minutes (depending on the size of your shrimp). Add the broth (or wine if using) and let this simmer for about 1 minute or two. Add 4 tablespoons of butter, lemon juice, a pinch of salt and pepper. Once the butter has melted, add the spaghetti and toss to combine. Remove from heat and sprinkle with parsley.

Asparagus:
Preheat the oven to 425F

Drizzle some olive oil, salt, pepper and 1 tablespoon of minced garlic. Toss to combine and bake for 810 minutes depending on the thickness of the asparagus.


DESSERT: MALTED MILK CHOCOLATE CHIP COOKIES
Recipe: https://thesaltedtable.com/2021/02/22...


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