52 Weeks of Proven Recipes for Picky Kids by Jill Mckenzie

By Jill Mckenzie

Is mealtime a problem at your place? have you ever spent hours on a connoisseur dish in simple terms to listen to your kids say, "Is this what we are having for dinner? Yuck!" Jill McKenzie has made a occupation of supplying fit, kid-friendly foodstuff for the main finicky of eaters. along with having six choosy eaters of her personal, she has additionally been a private chef to households with teenagers and understands what it takes to create nutritious meals that children (and their parents!) will love. the result's greater than a hundred mom-tested recipes.

One mom said, "I love feeling like i will be able to truly prepare dinner anything my childrens and my husband get pleasure from as a result of yummy flavors"

Treat your choosy eater to favorites like "Mud Slides," "Trees and Cheese," "Bat Wings," "Octopus and Shells," and "Catch Me for those who Can Pancakes," and you will get rave reports too!

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Serves 4 to 6. Dish of Dirt 22 Oreo® Cookies, finely crushed (about 2 cups), divided 1 pint chocolate ice cream Chocolate flavored syrup Gummy worms, for garnish Whipped cream, for garnish In each of 4 dessert dishes, place 2 tablespoons cookie crumbs. Top each with ½ cup ice cream, remaining 2 tablespoons cookie crumbs, and 1 tablespoon chocolate syrup. Garnish with gummy worms and whipped cream. Serves 4. Week 15 Flowers are beautiful—especially on dark, stormy days. Let your children help you make these delicious recipes.

Pour sauce back into saucepan. Add chicken broth, heavy cream, ground cloves, allspice, and nutmeg. Stir and simmer to blend the spices. If consistency is thin, mix 3 tablespoons flour with 3 tablespoons water, stir into the sauce, and then bring to a rolling boil, stirring constantly, to thicken. Serve atop your family’s favorite cooked pasta. Serves 6 to 12. Frozen Fruit Salad 1 8-ounce package cream cheese, softened � cup sugar 1 12-ounce tub Cool Whip®, thawed 2 bananas, diced 1 20-ounce can pineapple tidbits, drained 1 16-ounce package frozen raspberries, drained Beat cream cheese and sugar with an electric mixer until smooth and creamy.

Add the steaks, one at a time, and shake to coat. Heat oil in a large skillet over medium heat. Add steaks and cook for 3 to 4 minutes on each side or until no longer pink. Remove and keep warm. Stir remaining ingredients into the skillet to create a yummy sauce. Heat until warm and bubbly. Serve sauce atop the steaks or pass for dipping. Serves 6. Parmesan Peas and Rice 4 tablespoons butter 2 cups long grain rice 3 green onions, chopped 1 tablespoon seasoned salt 1 teaspoon ground black pepper 4 cups chicken broth 2 cups frozen peas � cup grated Parmesan cheese Melt butter in a large saucepan over medium heat.

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