Saltines and cereal
Story and photos by Angie Sutton, mothersapronstrings.com
People often ask me what is on the menu at Sutton Central. The past few weeks my answer has been, “Well, the diapered-duo will only eat cereal and Segen is pretty much subsisting on her favorite meal of saltines slathered with margarine and topped with a piece of processed sliced cheese.” So to answer the question, our menu has been a little strange as of late!
I don’t worry too much about the kiddos’ nutritional needs. They eat quite well – most of the time. We dismiss the cereal-eating and saltine-fixation as phases that will soon morph into some other strange culinary obsession. Segen has been watching a kid’s cooking show and then participated in a couple of classes taught by the county extension agency. For a few weeks she was really stretching her comfort level with spices and recipes that are out of the normal repertoire of a seven-year-old-mostly-picky eater. The toddler twins will try and eat just about anything as a result of being part of a multi-cultural daycare. It’s just currently that only marshmallow-laden charms and the squares that only Mikey likes have been vociferously requested for all meals. Oh, and it must be dry cereal and served only in plastic storage containers. So cereal is a packed with vitamins, right?
During this phase I’ve had the opportunity to try a few recipes that are more palatable for adults. I only share the recipes that we’ve tried and liked or that readers tell me are the top of their family’s list. Someday I might make a list of recipes that were complete bombs or were so unpleasant we called for pizza delivery. I might even throw in some of my food photography fails just to make you laugh!
Kabobs are one of our favorite meals since we can be cooking and playing kickball in the backyard at the same time!
1 lb boneless, skinless chicken breasts, cut into 1″ pieces
1 (8-oz.) plain yogurt
1 c. greek vinaigrette or Caesar dressing
½ tsp. lemon zest
2 Tbsp. lemon juice
½ tsp. salt
2 tsp. oregano
1 red onion, cut into 1″ pieces
2 green bell peppers, cut into 1″ pieces
In a large resealable bag, place chicken, yogurt, dressing, lemon zest, lemon juice, salt and oregano. Zip and mix with your hands. Refrigerate for 2-4 hours. Soak your wooden skewers in water for w0 minutes before grilling to prevent them from burning. After meat has marinated, thread alternating pieces of meat, onion and green pepper on skewers. Heat grill to medium-high heat until chicken is no longer pink and the juices run clear. We use a meat thermometer to test for 165 degrees internal temperature. This took about 40 minutes because I cut my chicken cubes a bit bigger.