Getting my kids to eat vegetables is almost impossible…but I honestly don’t sweat it that much because I know it will eventually grow on them, they take vitamins, and they seem healthy enough. But one vegetable they do eat regularly is this Dole Sunflower Crunch Chopped Salad. No joke…this isn’t an ad, we seriously just love this salad. We eat it on average at three meals a week at lease I would say! Because the dressing is a little sweet, and the lettuce, kale and cabbage is chopped so little….the girls gobble it up! So I thought I would pass it along in case any of you mom’s are looking at a salad to get your kids to try, or an easy salad to take to a BBQ or party.
If I get invited to a party; I bring this salad. If I am bringing a meal to a new mom; I bring this salad. If I am cooking BBQ; I make this salad. I used to get the Sweet Kale salad from Costco that has the craisins and pumpkin seeds in it…but I like this one even better! The only problem is it’s hard to find at times. I have only found it at Ralphs & Kroger. It comes in small bags (like in my picture), and big bags. Good luck! The Salad comes with Bacon, Sunflower seeds, and the sweet onion dressing. The dressing is kind of a creamy. Just pour in and toss!
I finally got both my daughters to eat salmon! Mom victory!! My oldest (4 year old) has been eating it for a year, and my 2 year old just started eating it a couple of weeks ago and I am so pumped because 1. I hate making them other food when I want salmon, and 2. it’s so good for them!
What got them into it was lemons. They love “decorating” the uncooked salmon with the lemons I cut because they look like flowers, and then at the dinner table I have more lemons they get to squeeze on it themselves. Plus, lets not underestimate how cool it is for them when we go to Costco and they can look at the dead packaged fish and then we talk about eating it at home.
I make this salmon once a week at home, and it’s super easy and simple. I buy the big salmon filets at Costco, and then cut them up into smaller fillets, put them in ziplock baggies, and freeze them for later use. Then when I know I am going to make salmon, I just defrost them in the fridge the night before. First thing I do is throw a little olive oil on a foil-lined baking sheet. Then I place my pre-cut fillets on top and kinda smear the fillets around to make sure they have a small amount of olive oil on them so they don’t stick. (You can also use olive oil spray). Then all I do is salt and pepper both sides of the fillets. (Not too much pepper if you are feeding it to the kids).Next I cut the skin off a lemon, then slice it into the “lemon flower” shape my kids love.Then just place 2 “lemon flowers” on each fillet. Now bake for about 20 minutes on 350 and thats it! *
*Just don’t eat the cooked lemon that is on the fillets. Remove them from the fish and just toss them….cooking them makes them taste more bitter and won’t be good. If you love lemon and want more, just squeeze some fresh juice on top when serving. Also…it’s very important to use ripe lemons or they will get too bitter and ruin the taste.
This Mexican dessert was a favorite of mine growing up that my mom would make and buy for us. Traditionally buñuelos are in a more tostada shape….not chip shape, and you can take the time to make them from scratch but this is an easier, quicker and just as delicious way to make them from home. I love making these when we are having guests over because they are always a crowd pleaser, great to eat on their own or added to ice cream like shown above! These will be great as a Cinco De Mayo dessert!
Combine cinnamon and sugar in a bowl until it’s a dark brown color like shown. (I never measure this out but just mix until it looks like this….feel free to do a taste test of the mixture to make sure it isn’t too cinnamon-y for you. I love these raw tortillas from Costco but you can use any store bought/pre-made FLOUR tortillas. Cut the tortillas into triangles (or keep it whole for a tostada shaped dessert). Fill up a pan with veggie oil…..about 1/2 high and heat on medium/high heat. Prep is KEY when making Booners (as I like to call them), because once they start cooking the process is fast! This is my set up: pan, baking sheet with layers of paper towels to absorb the grease, cinnamon/sugar mixture bowl to dip, then serving bowl for finished chips. Heat the oil. I sprinkle some water into the pan……and if it sizzles it’s ready to go. But the temp for those who love specific directions was at least 180degrees. Flip booners once they are golden brown. Transfer cooked booners to the paper towels to soak up excess grease. Dip still warm booners into cinnamon and sugar mixture and coat both sides. Feel free to tap the booner a little to dust off any excess cinnamon and sugar. Now enjoy!