WHAT MY KIDS EAT IN A DAY - Day 17

Breakfast: Pumpkin Bread Waffles
Ingredients:
Dry ingredients
2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
¼ cup sugar

Wet ingredients
2 eggs
¼ cup sour cream (or Greek yogurt)
2 teaspoons vanilla extract
1 cup pumpkin puree (NOT pumpkin pie filling)
½ cup (1 stick) melted butter

Whisk together the dry ingredients and set aside. Mix together the wet ingredients until smooth and slowly add the dry ingredient. Fold gently, mixture will be thick.

Heat your waffle maker (I have All-Clad brand set to setting 6). Add about 1/3 scoop into the waffle maker and cook per your maker instructions. Serve with maple syrup.

Smoothies: In a blender, add 1 cup of milk, 1 cup frozen cauliflower, 1 cups frozen blueberries, ¼ cup frozen mango and 1 banana. Optional, add 1 tablespoon flax seeds. Blend until smooth.

Lunch: Tomato soup and Grilled Cheese Dippers
Tomato Soup Ingredients:
2 tablespoon butter
1 onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
28 oz canned crushed tomatoes
2 cups broth
1 teaspoon chicken base (1 bouillon cube)
Seasonings: 1 teaspoon each Italian seasoning, salt, black pepper and ½ teaspoon each smoked paprika and sugar.
2 bay leaves, optional
¼ cup heavy cream
Handful of sliced basil, optional

Directions:
Melt the butter and add the diced onion, cook for about 4 minutes. Add the garlic, sautee for 1 minute then add the tomato paste. After a few minutes, add the crushed tomatoes and broth. Add your chicken base )or bouillon)seasonings and bay leaves, if using. Cook this for at least 15 minutes. Check for seasoning and adjust to your liking. Add the heavy cream and basil. Serve,

Grilled Cheese: Flatten a slice of bread with a rolling pin then add a slice of cheese on top. Cut the crust, if you like and slowly roll up. Melt some butter into a pan and grill the cheese sandwich seam side down, cook for about 2 minutes on each side. This can be a bit tricky as the bread unravels. Use a tong to keep the shape. Note to self: next time use a cheese stick.

Dinner: Chicken Pot Pie with Puff Pastry
NOTE: I have made several videos on Chicken Pot Pie as it is my 6-year old favorite dish. But I think this recipe is the one.

Ingredients:
Olive oil
1 lb boneless, skinless chicken breast (about 2 pieces)
2 cups chicken broth
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
4 garlic cloves, minced
4 tablespoons butter
3 tablespoons flour
1 cup milk (or more if needed)
1 teaspoon salt
½ teaspoon each dried thyme, garlic powder, onion powder and black pepper.
1 cup frozen peas
1 cup frozen corn
Puff pastry, thawed (the amount depends on the size of skillet that you are using)
Grated parmesan, optional
Directions:
Preheat oven to 400 F

Season your chicken breasts with salt and pepper. Heat some olive oil in pot and add the chicken. Cook for about 4 minutes on each side. Lower the heat and add the chicken broth. Cover and cook for about 10-12 minutes. Remove the chicken from the broth and set aside. Once it is cool enough to handle. Cut into small pieces. I like to cut it into small cubes BUT never shredded. I do not like shredded chicken. Set the broth to the side, we will use this in the chicken pot pie mixture.

In a large skillet, melt 1 tablespoon of butter, add the onion and cook for about 4 minutes. Next add the celery, carrots and garlic, cook for about 5-7 minutes. After the veggies have softened, add 3 tablespoons of butter and 3 tablespoons of flour. Incorporate into the veggies and cook for about 2 minutes. Add the broth from the chicken and 1 cup of milk, stir. Season with salt, dried thyme, garlic powder, onion powder and black pepper. Give it a stir and cook until the mixture has thickened. About 10 minutes. Next, add your chicken, frozen peas and corn. In the meantime, cut your puff pastry into 1-inch strips (only if you are doing a lattice style pie), you can always just place it on top like a regular pie. Place the chicken pot pie mixture into an oven safe dish or skillet and add your puff pastry. Follow the instructions in the video or watch this easy tutorial https://www.youtube.com/watch?v=hivHnWre28Q

Brush the crust with milk and sprinkle with parmesan. Bake until the crust has browned, about 20 minutes. Let this cool down a bit and enjoy.

Dessert:

Strawberry Cheesecake Quesadillas

Original recipe can be found here: https://www.closetcooking.com/strawberry-cheesecakeadillas/

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Видео WHAT MY KIDS EAT IN A DAY - Day 17 канала Winny Hayes