Like it is a news flash.....I have younger children in my over 60 life, full time.
This isn't a problem but it has changed the way I cook. Both of these kiddos present a challenge when it comes to cooking. They are white bread children in a hot tamale house.
What I mean is that I have learned not to add spice or pizazz to dinners because I get the "deer caught in headlight" look if it isn't, chicken nuggets, corn dogs, hot dogs, spaghetti, sloppy joes (and that's stretching it), mac and cheese (blue box only) and grilled cheese (without tomato soup). Trust me, I have tried, I have experimented, I have walked out of the room and cried, I have smiled and thought about my lack of birth control almost 40 years ago and I have rebounded to say....oh yeah? well so what.
I cannot let either one of them grow up to not know what they are missing out on because they are too afraid to try something new. I can count on one hand what I refuse to eat....brains, beets, raw eggs, or eel. When I married SM he had a list of things that were no no's to fix for him. Well that worked out for awhile, because.........I didn't know how to cook. When I did, look out list......we are not called the Campbell Soup yum yum twins because we like soup so much but because we are chubbers together. We love to eat, both of us. Not many foods we haven't tried and then made informed choices on our preferences. I just want the kids to have a basic knowledge of basic foods.
And so I am sharing a "new try" recipe with you.
I took an oldie but goodie and changed it to fit the tastes (I can only hope) of the two picky cuties, their sweet Momma and my Sweet Man who loves anything I cook. Classic Tuna Noodle casserole has become.......voila.....
Chicken Noodle Casserole (without potato chips or crackers for sodium control) and yes I did tweak it with some new twists for the kiddos to try. I can hardly wait to see Ry's expression at the rigatoni and sneaking in a green thing may cause a slight amount of consternation.
serves 4 prep time: 20 min cook time 20 min
1 1/2 rigatoni noodles, cooked 12 minutes
1 can low sodium cream of chicken soup
1/2 cup evaporated milk, you can substitute milk
2 Tablespoon mayo
1 can chicken 12.5 oz or 1 1/2 c chopped chicken
1 cup 3 cheddar cheese grated
1 teaspoon dried tarragon
1/2 teaspoon granulated garlic
1/2 teaspoon powdered onion
Cook noodles. Drain and add all ingredients. Mix until blended. Pour into 1 1/2 quart baking dish. Bake at 425 for 15 minutes or until bubbly.
Now we'll see if they eat this or it's another....gee Oma that was really good as they scrap everything except the 2 bites they are required to eat into the garbage can.
What do or did you do about picky eaters? I needs yo help ya'll.
And no there is no pictures....oops, I was just concentrating on getting it done so Sweet Man and I can have the afternoon to whatever..........