What is my brother going to say when he gets home to find that his 8 year old son is growing like a weed and is eating meat all of a sudden?
He has turned into a carnivore overnight.
Nephew has been big on salads since he was 2. He was the only toddler I’ve ever seen who would eat a tossed salads for dinner. Make sure there was ranch dressing and croutons and he was happy. Don’t worry, he got enough protein; we would sneak in chicken and nephew would even eat a homemade taco salad from time to time. When I was visiting and we would eat out, my brother would order his own salad with blue cheese dressing just to keep his son out of his salad.
My brother and SIL left me with a well stocked pantry…no matter, I knew how to get to Winco. (I think that’s how it’s spelled.)
Great market BTW. I love their ready to grind coffee beans. I always go home with several pounds of it in my luggage.
Sam and my niece wanted steak the first night, so we grilled on the barbecue. Nephew ate half my steak. I looked at him and thought “who are you and what did you do with my nephew?”
Since they left on their trip we’ve had so much beef, I don’t know what I’m going to tell my brother.
Sam had been suffering from withdrawals from not having In & Out double doubles, so I’ve been making them. If we haven’t had steak, we’ve had burgers or ribs. I did manage to talk them into a chicken dish I’ve made for years; and they liked it so well I’ve made it twice for them.
Besides the growing food budget, nephew has been growing too. I swear he’s 2 inches taller.
This is the chicken dish I’ve made twice now. The recipe is from Weight Watchers Quick Start Plus Cookbook
We first had it when we were visiting relatives in Northern CA. It was so good that copied down the recipe with an aunt while the rest of the family went outside to watch the deer make their evening visit to the vegetable garden.
Orange Chicken –
2 tablespoons plus 2 teaspoons reduced-calorie margarine…seriously, I use 3 tablespoons butter
4 boneless, skinless chicken breasts
2 cups sliced mushrooms
2 teaspoons all-purpose flour
2/3 cup water
1/4 cup thawed frozen concentrated orange juice (no sugar added)
2 chicken broth bouillon cubes (No MSG)
1/2 cup thinly sliced scallions (green onions)
1 cup canned mandarin orange sections (no sugar), heated
In a 10 inch skillet heat butter until hot. Add chicken and cook until browned on both sides. Remove from skillet and set aside.
In the same skillet cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated; sprinkle mushrooms with flour and stir quickly to combine . Gradually stir in water; add orange juice and bouillon cubes and, stirring constantly, bring to a boil. Reduce heat, add chicken and let simmer for about 3 minutes to allow flavors to mingle. Serve chicken over rice sprinkled with scallions and topped with orange sections.
Besides using butter, I like to prepare this with more sauce; I usually double the sauce recipe, because it is so good over left over rice the next day. If you are feeding more than 4 people then you just need to plan accordingly. When I visit my family, I generally cook meals for them in advance and freeze the dishes. When they have late meetings and lots of homework, my SIL only needs to pop one into the oven. She has this dish frozen in individual servings for a crazy night in the fall.