Sometimes you just have one of those nights. You’re sick of cooking… or you’re exhausted… or you get home late… or…
Tonight it was hot. And I was tired of sweating in the kitchen. And no one wanted to eat what I’d originally planned (even me).
That’s why I alway have contingency plans–a “desperate mom” dinner waiting in the wings that I can whip up easily. Something that always pleases a crowd. Spagetti is one of my favorites. Pull a pound of meat from the freezer, fry it (still frozen), add a couple jars of canned (organic) sauce, boil the (organic, whole wheat) noodles and voila! Salad from the spinner and dinner provides two vegetable servings.
Another fun & easy dinner is… breakfast. Omelets or fritattas are wonderful delivering protein and veggies but for a kid pleaser there is nothing quite like pancakes. Swedish pancakes feel extra special and have more milk and eggs in the batter. Use half whole wheat flour and add sliced fruit and they are even more nutritious.
We’d done well on vegetables at lunch so I peeled a few carrots to “tide us all over while I cooked” and complete our 3 servings/day (do you count your veggies??). And here are the pancakes (pictures show a double batch–we were hungry):
Healthier Swedish Pancakes
- 3 eggs
- 2 c milk
- 3/4 c all purpose flour
- 3/4 c whole wheat flour
- 2 T sugar
- 2 T melted butter
- 1/2 t vanilla
1) Beat eggs in large mixing bowl.
2) Melt butter and add to milk (to cool). Combine with eggs and vanilla.
3) Combine flour and sugar, then add to liquid mixture.
4) Heat a pan until drop of water sizzles. Spray with non-stick spray or oil lightly.
5) Pour in a thin layer of batter (about 1/4 c). Tilt pan if needed to distribute batter. (Click for tips on frying without Teflon)
6) Cook until top surface appears dry, then flip with a spatula.
7) Roll up pancake (or fold in thirds) and serve.
The result? Kids are happy, kitchen is cool and I had enough energy left to blog!