If you think my kids eagerly fill their dinner plates with spicy tamarind chicken or thai curries, you'd be drastically overestimating them!
Nope, like most kids they are pretty picky. They almost always get offered a seperate dinner than whatever I am making for Adam and I. They usually eat pasta, chicken, eggs, grilled cheese, or pancakes (with broccoli!) for dinner, and if I'm lucky, a side of some veggies or salad.
I also admit to frequently resorting to my favorite "Life Choices" frozen foods because they adore their multigrain coated chicken nuggets, fish sticks, organic whole-wheat mini pizzas and all-beef, nitrite-free hotdogs.
If I dare place other foods on their plate, I am often faced with screams, protests and tears. They will, however, try the food off of OUR plates. Little A, in particular, will always request a taste and shows a surprising affinity for spicy, exotic dishes. On a good night, she'll end up eating quite a bit of our food.
In any case, I am quite hesitant to try making THEM new recipes since the reception is not usually very good. But last night's experiment was a huge success.
Along with the Alexia potato wedges and roasted cauliflower (which Big A picked at but Little A gobbled down in huge quantity!), I made them baked chicken breasts smothered in a strawberry balsamic glaze. Simple to make too!
2 tbls all-fruit strawberry or seedless raspberry jam
1/4 cup of balsamic vinegar
1 clove garlic, minced
Whisk ingredients together and pour over 3 chicken breasts. Bake on a foil lined baking sheet at about 425F for approx. 20 minutes, or until cooked through. Leftovers freeze well.