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Food, Cooking, and Restaurants
Reply to "meal planning for 3 young kids"
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[quote=Anonymous]We roast a pan of veggies almost every night to go with whatever we are having. I mix in some sort of cruciferous veggies with garlic, quartered medium red pinion, peppers, zucchini, yellow squash. Mix it all lightly with olive oil, salt and pepper. When the cruciferous veggie is cauliflower, I add in some smoke paprika. Put it in the bottom rack at 425’ for 30ish minutes. I put in a protein on the top rack during the last 10-15 minutes - fish (salmon, tilapia, swordfish, cod, etc), chicken, pork chops, whatever. Family favorites are salmon and chicken thighs marinaded in Trader Joe’s Soyaki. I make a fruit salad or just have cut up fruit and either rice or bread. You can use the veggies for quesadillas too. [/quote]
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