WHAT MY KIDS EAT IN A DAY | DAY 50

DAY 50 recipes
BREAKFAST: BLUEBERRY CREAM CHEESE STUFFED FRENCH TOAST
Ingredients
Blueberry sauce:
11 oz fresh blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon + 1 teaspoon cornstarch combined
Cheesecake filling:
8 oz cream cheese, room temperature
¼ cup powdered sugar
Cinnamon
1 teaspoon vanilla extract
French toast:
3 eggs
½ cup milk
Cinnamon
1 teaspoon vanilla extract
Thick sliced Brioche
Directions:
To make the blueberry sauce, combine the blueberries, sugar and lemon juice. Cook on low heat for about 7 minutes. Combine the water and cornstarch and add to the blueberries. It will become thick immediately. Stir gently for a few more minutes. Remove from heat and et aside.
To make the cheesecake filing, combine the cream cheese, powdered sugar, cinnamon and vanilla and mix well.
Into a separate plate, mix together the eggs, milk, cinnamon and vanilla extract.
Cut a slit to the bottom of the brioche and carefully add the blueberry sauce then the cheesecake mixture. Alternatively, you can also use 2 slices of bread. Dip into the egg mixture and cook in a buttered pan for about 4 minutes on each side. Dust with powdered sugar and serve with maple syrup.
SMOOTHIES
Into a blender, add juice of 1 orange (about ½ cup) and handfuls of spinach and blend until smooth. Then add, 1 cup frozen mangoes, 1 cup frozen pineapple and 1 banana. Blend until smooth and serve.
LUNCH: PHILLY CHEESESTEAK QUEADILLAS
Ingredients
Bell peppers and onion, sliced
4 cloves garlic, minced
Ribeye steak, thinly sliced
Sliced provolone cheese
Burrito sized flour tortillas
Seasonings: salt, pepper, onion powder, garlic parsley, seasoned salt, Worcestershire sauce
Directions:
Into a hot skillet, drizzle some oil and add the sliced bell peppers and onion. Cook on medium-high for about 4 minutes. Season with salt, pepper, onion powder, garlic parley, seasoned salt and a few dashes of worcetershire sauce. Give it a stir and cook for a few more minutes, try not to stir too often. Move the veggies to the side and add the sliced steak, season to your liking and cook for 3-4 minutes on high heat. Combine the peppers with the steak and add the minced garlic. Stir and cook for another minute and remove from heat. Spread a bit of mayo on to a tortilla and add the steak and veggies mixture onto 1 side of the tortilla, top with 3-4 slices of provolone and fold. Add some oil into a skillet and add the cheesesteak, cook for about 4-5 minutes on each side or until golden brown. Cook for another 4-5 minutes, remove and repeat with the remaining meat and veggies mixture.
DINNER: HONEY SESAME SHRIMP
Ingredients:
1 lb. shrimp, peeled and deveined
½ cup cornstarch
1 teaspoon salt
Garlic powder
Black pepper
1 egg
Oil for frying
Sauce:
1/3 cup Sweet Chilli Sauce
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon soy sauce
Directions:
Combine the shrimp, cornstarch, salt, garlic powder, black pepper and egg. Toss to combine and set aside.
In the meantime, combine the ingredients for the sauce.
Heat some oil into a deep skillet and once oil is hot add the shrimp. Make sure to fry the shrimp in batches. Cook for about 2 minutes on each side and remove to a paper towel lined plate. Proceed with the remainder of the shrimp. Once all the shrimp is cooked, remove the oil into a glass container. To the empty skillet, add the sauce and cook for about 2 minutes. Then add the shrimp, toss to coat and cook for another 5 minutes.
This recipe is inspired by:
dinnerthendessert.com/panda-e...
DESSERT: STRAWBERRY SUNDAE BITES
Saw this idea on delish.com some years ago
Ingredients:
Strawberries
Chocolate syrup
Whipped cream
Sprinkles
Remove stems from strawberries. Trim a little bit off the tip, just enough for the strawberries to stand up on their own. Using a melon baller, hollow out the center of the strawberries. Spray whipped cream, a drizzle of chocolate syrup and top with sprinkles to each of the strawberries. Top with maraschino cherries and enjoy immediately.
#whatmykidseatinaday