WHAT MY KIDS EAT IN A DAY - Day 13

Breakfast – Sweet + Savory Crepes

Alton Brown’s basic crepes recipe:
Ingredients:
2 eggs
¾ cup milk
½ cup water
1 cup all-purpose flour
3 tablespoons melted butter
Pinch of salt
Butter, for coating the pan

Directions:
Add all of the ingredients into a blender and blend for 10 seconds. Place the crepe batter in the fridge for at least 1 hour. If you are short on time in the morning, make the batter at night and keep it in the fridge. In the morning just add a couple of tablespoons of water to get the batter to the right consistency again. Do not skip this step, this helps prevent the crepes from tearing during the cooking process.

Add butter to a nonstick pan and add about ¼ cup of batter into the center of the pan and swirl to spread evenly. Cook for about a minute and flip, cook for another 30 seconds and remove form the pan. Finish cooking the rest of the batter. If you are using cheese, assemble the crepes while they are still warm, so the cheese will melt a bit. Alternatively, you can assemble and place in the microwave for about 15-20 seconds. I added bacon, scrambled eggs and cheese for the savory. For the sweet, I added hazelnut spread, strawberries and banana slices.

Smoothies: In a blender, add 1 cup milk of choice, 1 cup frozen blueberries, 1 cup frozen cauliflower, 1 banana and 1 tablespoon hemp seeds. Blend until smooth.

Lunch: French bread pizza

Preheat oven to 450F

Slice the French bread in half lengthwise, spread some melted butter (add garlic powder and oregano if you like), then bake for about 5 minutes. Then spread your pizza sauce and the rest of your toppings, bake for about 8-10 minutes or until the cheese has melted. Let them cool before eating.

Dinner: Shrimp and Sausage Pastalaya

Ingredients:
1 lb. shrimp, peeled and deveined
1 lb. andouille sausage, sliced
1 small onion, diced
1 bell pepper, diced
2 celery stalks, diced
6-8 cloves garlic, minced
2 bay leaves
4 cups stock, or more
3 cups dry small pasta (I used penne)
Seasonings: 1 tablespoon Cajun seasoning, 2 teaspoons salt, 1 teaspoon each: garlic powder, onion powder, smoked paprika, dried oregano, dried thyme and black pepper.
Parley, for garnish

Directions:
Season the shrimp with 2 teaspoons of the seasoning. Set aside. Heat a heavy bottom pot with olive oil and cook the sausage for about 8-10 minutes, remove from the pot and add the shrimp. Cook the shrimp on high heat for about 2 minutes on each side. We’re just trying to add some color to the shrimp. Remove from the pot and add a bit more oil. Cook the diced onion, bell pepper and celery for about 6 minutes. Then add the garlic and cook for about 2 minutes. Add the stock, pasta, the remainder of the seasoning and 2 bay leaves. Let this come to a boil then lower the heat, cook covered for about 20 minutes. If the stock has evaporated before the pasta is done cooking, just add some more (1/2 cup at a time). Remove the lid and add the shrimp and sausages. Cook for another 5 minutes, covered. Then remove the pot from heat, taste for seasoning and add your parsley. We like ours with a bit watery so I always make sure to add a bit more broth. This also makes a great meal prep and leftovers.

Dessert: Marshmallow Popcorn Balls
https://fantabulosity.com/popcorn-balls-recipe/

We really love this one, next time I'm going to add sprinkles to make them more colorful.
Foolow me on Instagram: instagram.com/winnyhayes
Original recipe: https://fantabulosity.com/popcorn-balls-recipe/

Видео WHAT MY KIDS EAT IN A DAY - Day 13 канала Winny Hayes