As The Mommy doesn’t get home until 7 during the week, dinner has always been a challenge for us. At least once a month we announce that we are going to try and eat at home more and then I put that idea in the bin marked unused good intentions. However, now that LTD is old enough to ‘help’ us cook. I have turned to Lynn Fredericks and Mercedes Sanchez’s Get Your Family Eating Right. The book centers around the goals of not only cooking at home, but using fresh ingredients and including the whole family in the process. I know what you’re thinking, Yeah Right. However, the book includes time saving tips and task ideas by age range. Each recipe offers steps for both the adult and child. Another focus is on meal planning which is an area that I spend a lot of time saying the words ‘I should’ instead of ‘I do.’ I guess now I have no more excuses as to why I keep eating ice cream for dinner.
(Makes 10 tasting portions)
1 14-ounce can black beans
1 14-ounce can corn
1 medium red onion
2 plum tomatoes
1 red bell pepper
1 ripe mango
1 bunch cilantro
3 ounces pineapple
juice or to taste
Kosher salt to taste.
1. Carefully open the cans (adults discard the
lids as they are very sharp). Strain the beans
and corn in a colander and rinse well. Place
them in a large mixing bowl.
2. Dice the onion, tomatoes, red pepper and
mango. Transfer diced ingredients to the
3. Next have kids clean and dry the herbs,
pluck off the cilantro leaves from their stems,
tear them up and add them to the mixing
bowl. Now squeeze the limes into a measuring
cup or right into the bowl. Make sure to
get every bit of juice squeezed out — or use
4. When the diced ingredients have been
added along with the lime juice and cilantro,
add the pineapple juice to taste, with kids
mixing well with wooden spoons. Add salt to
taste, seasoning with more salt and drops of
pineapple juice as necessary.