Anonymous wrote:I rely a lot on “sheet pan dinners” where the protein, veg and sometimes carb (ie sweet potato or butternut squash) goes on the sheet pan and roasts around the same amount time.
For this you can adjust easily for your kiddo. You and your dh has a nice piece of salmon and your kid has his marinated chicken. You like cauliflower but your kid doesn’t? Throw some green beans on for him, or whatever he’ll eat. Some things may have to come out of the oven earlier, but I just scoop them out with tongs and put it aside until the rest is done.
Look up sheet pan dinners and there’s a ton of ideas.
Anonymous wrote:Understand completely, OP!
Agree with what others are suggesting. Also, now that mine is late mid-teens, I am trying hard to just not worry about accommodating so much and eating healthier for myself and husband (and therefore kids, too)...trying to set better examples and take focus and tension around food away. Also, since my very limited palate picky eater manages to survive two months elsewhere during the summer on whatever the food served that day is, I know they can do the same back home if they really want or need to. That said, it's still very difficult NOT to consider their likes and dislikes and make accommodations. Just trying to do so much less often.
Bigger problem is the food available to them to pack for school lunches, which dictates my dinner planning around what leftovers they will actually eat and help ensure there is something for them to take for lunch. This is why we have pasta and pizza so frequently. But I can't keep eating that way - and my kids need to learn to eat more healthfully.
Sorry this isn't helpful. Just want to let you know you're not alone and suggest trying not to worry about accommodating every day.
Anonymous wrote:I think you should focus on put-together meals so that each person has control over what is on their plate. Most obvious example: taco bar. Or, making the protein separately from the sauces, and then letting your kid put whatever sauce (even if it's ketchup) on his food.
I used to make pasta, but would make sauce separately from the cut-up hotsmokes (or you can use loose sausage or bratwursts or italian sausages), so people could choose whether to mix the pasta with sauce, dip pasta into sauce, whether to eat sausages separately, together, or not at all. Etc.
If he's in a good mood on occasion, invite him to taste your food. Eventually he may start adding sauce to his food--or not. (Hope you don't mind that last bit, it wasn't what you asked for, but that's what worked for us.)