WHAT MY KIDS EAT IN A DAY | DAY 51

DAY 51 RECIPES
BREAKFAST: SAUSAGE FRITTATA
1 lb. breakfast sausage
½ onion, diced
1 red bell pepper, diced
1 cup kale, shredded
4 garlic cloves, minced
Seasonings: salt, pepper, garlic parsley and smoked paprika.
1 cup shredded cheese
8 eggs
¼ cup heavy cream
¼ grated parmesan
Seasonings: seasoned salt, pepper, garlic parsley and smoked paprika.
-Preheat oven to 400F
In a seasoned cast iron skillet, cook the sausage until browned and break it apart as you go. Remove to a plate. Add a bit more oil if necessary and cook the diced onion for about 4 minutes. Next, add the bell pepper, kale and garlic, add your seasonings and give it a quick stir. Add the sausage back into the skillet and give it another toss. Be sure to spread this mixture evenly in the skillet, flatten with a spatula if necessary. Remove from heat and spread the cheese evenly. Set aside. Into a large bowl, whisk together the eggs, heavy cream, parmesan and the seasoning. Gently add it into the skillet evenly. Bake in the oven for about 10 minutes. Remove from the oven and let cool for a few minutes. Garnish with parsley (optional).
SMOOTHIES: PINK DRAGON
into a blender add, juice of 1 orange about ½ - ¾ cups, ½ cup yogurt, 1 cup frozen pineapple, ½ banana, ½ cup frozen cauliflower, 1 packet frozen dragon fruit, blend until smooth.
LUNCH: BUTTERNUT SQUASH SOUP AND GRILLED CHEESE WAFFLE STICKS
1 butternut squash
4 carrots
2 granny smith apples
Olive oil, salt, pepper and maple syrup
1 head of garlic, slice about ¼ inch off the tip
4 shallots, diced
1 teaspoon ground ginger
1 teaspoon mild curry powder
Fresh sage leaves, torn
3 cups broth
1 can cannellini beans, drained and rinsed
Salt and pepper to taste
Freshly grated nutmeg
½ cup heavy cream, warmed
-Preheat oven to 400F
Into a large sheet pan, add the butternut squash, carrots and apple pieces. Drizzle with olive oil, seasoned with salt and pepper and 2 tablespoon of maple syrup. Give it a toss. Place the head of garlic in aluminum foil, drizzle with olive oil and cover. Place it with the veggies and bake for about 30 minutes. Garlic could probably use another 15-20 minutes, but I was short on time. Remove from oven and let cool.
In the meantime, add a bit of olive oil into a pot and sautee the shallot for a few minutes. Gently squeeze the garlic in with the shallot. Add the ginger powder, curry powder and torn sage leaves. Give it a toss for about a minute and add the broth. Let it come to a soft boil and add the roasted butternut squash, carrots, apples and cannellini beans. Season with salt and pepper. After about 5 minutes, blend using an immersion blender until smooth. If using a blender, please blend in batches. Once it has come to smooth consistency, stir in the heavy cream and nutmeg. Serve with grilled cheese waffle sticks.
DINNER: ALFREDO CHICKEN STUFFED SHELLS
Preheat oven to 400F
About 16-20 jumbo shells, cooked per directions and let cool
Alfredo Sauce:
1 stick butter
1 cup heavy cream
1 cup milk
1 teaspoon salt
Black pepper
1 teaspoon garlic powder
1 cup grated parmesan
-In a skillet, melt butter over low heat and add the heavy cream and milk. Stir gently and add the salt, pepper and garlic powder. Cook for a few minutes until slightly thickened and add the parmesan. Cook for a few minutes and remove from heat, set aside.
2 cups rotisserie chicken, shredded
2 cups broccoli, steamed and chopped to small pieces
1 cup ricotta cheese
1 teaspoon salt
1 teaspoon garlic parsley
1 teaspoon Italian seasoning
½ cup alfredo sauce
Black pepper, to taste
- Into a large bowl, combine all the ingredients and toss together.
Add about 1 cup of the alfredo sauce to the bottom of a baking dish. Now place 2-3 tablespoons of the chicken mixture to each jumbo shells. This mixture was enough for 16 shells. Pour the rest of the alfredo sauce on top of the stuffed shells. Add a splash of milk and reheat if the sauce has become too thick. Top with shredded mozzarella to taste. Bake in the oven until cheese has melted, about 10 - 15 minutes. Enjoy.
#whatmykidseatinaday