It’s been an interesting journey into the Milk and Dairy portion of my food pyramid improvement plan. I thought the changes would be minimal, since my whole family generally likes dairy products. I have been doing quite a bit of reading about ‘whole’ food (not to be confused with Whole Foods) and have switched to whole milk for the entire family. Here is a good post for rookies like myself about dairy if you’d like to read more. Please don’t tell my kids’ pediatrician, as it will surely evoke the “childhood obesity” speech.
We also have switched to full-fat sour cream and cheeses. We now use whipping cream instead (the kind that comes in the tiny milk carton) of whipped cream, and just use plain, unsweetened yogurt – not vanilla – and mix in a tablespoon or so of jam.
Lasagna with meat sauce(sauce is already frozen, made with ground turkey). I have a box of whole wheat lasagna noodles and I’ll just follow the recipe on the box.
Served with green beans.
Grilled Swordfish was on sale a few weeks ago so I’m going to try it out in this recipe. I’ll have PB&J handy in case it isn’t a big hit. I will serve with grilled potatoes and onions from Our own International Multiples Club.
Ham and cheese omelets, served with fresh fruit.
Vericheesey Casserole. I made this a few weeks ago and it was a big hit. My kids love anything with “Eat A Mommy” (edamame) beans in it!
Another dish I made a few weeks ago was Jicama Mango Slaw from Cheap Healthy Good. It was amazing, in my opinion and “pretty good” in everyone else’s. It just has a really different and tasty combination of flavors. I found jicama at Horrocks, but with the many Hispanic grocery stores around it shouldn’t be too hard to locate around town.
For more menu plans, head over to Laura’s Blog.