Last week, I let the kids help me meal plan for the week. They each got to pick a dinner we would have one night, and then on the night we had their dinner, they got to cook it. It was a blast!
Bean picked BBQ chicken and “macaroni and peas,” which is something he used to have in preschool. Basically, you mix peas and macaroni and cheese together. He was pretty excited to show us his own special idea since none of us had eaten “macaroni and peas” before.
For Gracie’s night, she wanted salad. She’s a strange little thing. She loves a good salad. And when I tried to convince her to let us have something else with it, like chicken or something, she was adamant. Only salad.
When I went grocery shopping for the week, I decided that I would make an actual salad bar for dinner on Gracie’s night. If we were going to have salad, we might as well get all the fixings! So, on Gracie’s night, she helped put all the toppings into bowls for us.
We had: cucumbers, carrots, green peppers, diced leftover BBQ chicken, sunflower seeds, croutons, bacon bits, celery, and cheese. Next time, I think I’m going to add some spinach to the salad mix. The kids will never even know with all the other stuff they get to pile on.
I also bought a bit loaf of french bread and crisped it up in the oven right before we ate.
The kids loved it because they got to fix their own salads, I loved it because I could accommodate for my diet, and Chris loved it because everyone ate their dinner and we didn’t have to referee dinner for once.
It’s such a simple dinner idea, and with warmer weather coming soon (sooner here than other places in the country, I’m afraid…), I though I would share.