Deceptively Delicious - Jessica Seinfeld [27]
No toys at the table. I have too many kids and each of them having a toy is too chaotic.
No television or other forms of entertainment.
If kids can’t play, neither can adults. That means no phone calls, grown-ups!
Everyone feeds him or herself—age appropriate.
Children help set the table, clear plates, and take turns helping clean up the baby’s mess. We keep a small dustpan and mini-sweeper in the kitchen.
We don’t talk with our mouths full, or walk around when eating—it’s not safe!
If a child is playing with her food and no longer eating, it means mealtime is over for her.
Politeness is best taught by example. We’re careful to say our pleases and thank yous and keep our elbows off the table so that the kids will follow our lead.
Napkins on laps is advanced etiquette but I make a game of putting mine on my own lap with a grand flourish, and the kids want to do it, too!
Salsa Dip
(WITH RED PEPPER OR CARROT)
If you know that your kids like taco sauce, I’d recommend this dip in place of salsa. Serve with a bowl of raw veggies or baked tortilla chips. Or serve with tacos.
Total: 5 minutes • Serves 6
1 cup canned refried black or kidney beans
1 cup bottled salsa
4 ounces reduced-fat cream cheese, softened
¼ cup red pepper or carrot puree
1 tablespoon taco seasoning (without MSG)
In a medium bowl, combine the beans, salsa, cream cheese, vegetable puree, and taco seasoning, and mash with a wooden spoon until combined. Serve at room temperature, or heat in the microwave for 1 minute.
Jerry: My friends and I like to snack on this during the Super Bowl—and anything else.
Creamy Potato Soup
(WITH CAULIFLOWER AND BUTTERNUT SQUASH OR CARROT)
I serve this when one of my kids has a tummy ache or the sniffles. It’s soothing but nutritious.
Prep: 15 minutes • Total: 45 minutes • Serves 8 • No meat
Nonstick cooking spray
2 teaspoons olive oil
1 small onion, chopped
1 clove garlic, cut in half
2 (14-ounce) cans reduced-fat low-sodium chicken broth
2 pounds potatoes, any kind, peeled and chopped
½ cup cauliflower puree
1½ cups butternut squash or carrot puree
1 cup lowfat (1%) buttermilk
½ teaspoon salt
¼ cup shredded reduced-fat Cheddar cheese (optional)
store-bought croutons (optional)
1. Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5 to 6 minutes. (Be careful not to burn the garlic!)
2. Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
3. Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese, if you like.
Julian: This is soup? It tastes like mashed potatoes!
Lasagna
(WITH SWEET POTATO AND CAULIFLOWER)
To speed things up, you can use a 24-ounce jar of your favorite tomato sauce in place of the canned tomatoes, onion, and garlic. Just stir the Parmesan into the sauce. And you can go meatless by leaving out the turkey or sirloin.
Prep: 20 minutes • Total: 70 minutes • Serves 8 to 10
Nonstick cooking spray
1 tablespoon olive oil
1 pound lean ground turkey or sirloin
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon all-purpose or whole-wheat flour
3 cloves garlic, chopped
2 tablespoons reduced-fat sour cream
½ cup sweet potato puree
½ cup grated Parmesan
1 (26-ounce) or 2 (15-ounce) cans whole, peeled tomatoes, with their juice
1 small onion, chopped
1 cup lowfat (1%) cottage cheese
1 large egg white
½ cup cauliflower puree
1 (8-ounce) box no-boil lasagna noodles
2 cups shredded part-skim mozzarella
1. Preheat the oven to 350°F. Coat an 8x12-inch baking dish with cooking spray.
2. For the meat filling, coat a large