Posts Tagged ‘
Tuesday, November 11th, 2014
I feed my kids well, and they are healthy, and for that I should get a freakin’ medal. But instead what I get is a Buzzfeed article called “This Woman Makes Staggeringly Pretty Meals for Her Children” showing a mom in Asia who creates works of art for her kids to eat, but first uploads photos of them to Instagram. Culinary masterpieces that, frankly, I doubt her kids even appreciate. They probably beg for a bowl of Froot Loops, but instead have to eat a rice Hello Kitty under a sunny-side-up egg sky.
Do you know what our family dinner looked like last night? It’s this bowl of mush right here: I can show you because I am eating the leftovers. Want to know how I made it? First I had to navigate Trader Joe’s on a Sunday morning, which, in my Brooklyn neighborhood, resembles Times Square on New Year’s Eve. I bought pork, broccoli slaw, and pineapple spears, and only had to wait in line about a half-hour. At 7 a.m. Monday morning I laid the slaw, the spears, and the pork in my slow-cooker, covered it all in Campbell’s Slow Cooker Sweet Korean BBQ sauce (I stockpile slow-cooker cheats in my pantry like liquid gold), and turned the dial to “low.” After getting my kids to school, commuting, working an 8-hour day, traveling an hour to retrieve my son at his band class, and then getting my daughter from her piano lesson, TA-DA! I added the finishing touch. I stirred in leftover Chinese fried rice from our Sunday-night takeout. I stress that I made this entire recipe up in my own head. We ate it, and my kids loved it, so there Hello-Kitty lady.
It took 12 hours from the time I started it to the time I served it, so if she wants to try and say she puts in more effort, I say heck no. It fed me and my kids and is feeding me again, and I’m guessing her fancypants plate only covers one of her four children. I win again. Okay, I am not going to address the sodium content in my dish, nor the calories. It had both fruit and vegetable! I am not to be made to feel guilty because I don’t carve up food to look like boats, or Pokemon, or mermaids.
That said, if she would come make this cream-cheese Olaf for me, I would be totally into it.
Add a Comment
Wednesday, January 22nd, 2014
Frances Largeman-Roth is a registered dietician, author of four cookbooks, and a mom of two—with a third on the way. A health expert who has appeared on Good Morning America, CNN, and the Today Show, she has helped thousands of women find the best foods during pregnancy, lose weight the right way, and incorporate healthier meals into their lives. Her latest book, Eating in Color, hits bookstores this month so we asked her how to add pops of color to our dinner plates and why it’s so important.
This book is entirely about fruits and vegetables—when they’re in season, how to choose them, how to store them, and, of course, how to use them. I have to ask: which is your favorite?
Mangos! When I spent a semester abroad in Australia, I learned how to cut them properly and incorporate them into many dishes. There are two seasons there: fall/winter and spring/summer, so you get different varieties.
You write about a study that found only 30 percent of Americans are getting the recommended 3 servings of vegetables and 2 servings of fruit each day. Why is improving this statistic important to you?
My father passed away when I was 12. He had all the things that we now understand as warning signs for heart disease and diabetes. We just didn’t know it at the time. Growing up we ate fruits and vegetables, but with my mom’s German background there was also a lot of cured meats and pastries. Now that I’m a parent I understand that moms and dads are super busy, aren’t getting enough sleep, and are more stressed than ever. Because of that, convenience often outweighs nutrition. But this book is about eating better in a fun and visual way.
Tell us more about the five rules you created: eat color often, don’t be monochrome, go outside your comfort zone, make dates with your kitchen, and exercise.
I wanted to explain to readers how they can actually attain this lifestyle and not just admire beautiful images of fruits and veggies. I wanted to connect the message and explain the execution. Sure, everyone is crazy about kale right now, but you can’t just rely on that one super-healthy thing. Plus, trying new things is essential to your health. We all get stuck in ruts with the same go-to recipes or takeout dishes. Pushing out of your comfort zone, though it may take more time and planning, is worth it! And eventually a new recipe will become part of your repertoire. And getting active just has to be part of it.
You describe nutrition not just as a career choice but a life path. How can families make this a priority in their life while balancing their often-crazy schedules?
When you’re rushing home from work to pick up your kids to then rush home to cook something up for them, it’s easy to rely on processed food. But if you can spend time in the morning or on Sunday, you can make so much happen! Simply put it into your calendar to “chop veggies.”
A trip to a farmers market is a great way to get inspired and it’s really fun for your kids. It exposes them to new sights and tastes. You can do something similar at the grocery store because there’s always something new in season. Just the other day I saw a beautiful dragon fruit that turned into an entire lesson: I asked my daughter where it came from, what color it would be inside, how the rough and scaly texture looked and felt. The bottom line: What kid wouldn’t want to try a super-bright pink fruit? This is such an easy way to dive in.
When your daughter Willa was learning colors in school, you offered her “reds, oranges, and greens” instead of “beets, sweet potatoes, and broccoli.” How did changing your food vocabulary help?
It sounds like such a small idea, but it made everything much less frustrating at the dinner table. I completely understand that from the parents’ perspective, trying to get your child to try one item 15 to 20 times is just too many. By the tenth try, you’ve wasted too much food and energy. Instead, go into it with a no-stress mentality. Just put a new food on the table and see what happens. Remember: sometimes kids are simply exerting independence when they are picky about dinner. If you take the pressure off both them and yourself, much of it can be resolved. This doesn’t mean your kids will eat and love everything, but it helps them try new things.
I like to display fruits and veggies in little bowls and in compartmental kids’ plates. I often ask them, “How many colors we can get on our plates tonight?” My two can get a bit competitive with each other, which can help on the dinner-table front.
Some families have super-picky eaters. What else can they do to make the introduction of new foods easier or more appealing?
Let your child have some control. During a trip to the farmers market or grocery store, ask him or her to pick out produce by color—one yellow and one red. Depending on your child’s age, have him or her pick out a recipe and then make it with them. I can guarantee that because they had a hand in it, your children will be more willing to try it.
Just remember that it takes patience. Kids can love something one time and hate it the next. (And vice versa.) But don’t ever stop offering! Their tastes are constantly changing. Or, like in my daughter’s case, their siblings can be influential. When she saw her brother eating avocado, she wanted some.
Don’t cater to “kid food.” The more you offer tater tots and chicken nuggets, the less your children will try the other things. I’m a big advocate of the family meal. Sure, you can have back-ups on hand, but you are not a short-order cook.
Your recipes run the gamut from meals, sides, and snacks to drinks and desserts. Why so much variety?
I wanted to show that fruits and vegetables have a place in everything. When I first started working on the book, I made a list of my chapters. I always knew it would be organized by color. So I started asking myself tough questions like “Besides a pie or crumble, what else can I do with rhubarb?” I approached recipes from outside the box.
You also added a black and tan chapter—including grains, seeds, nuts, and oats. (And my favorite: chocolate!) Why are these are just as important?
I think of the black and tan chapter as the items you pair with all of the other colors. It’s your base layer. To me, these items are a great way to bring in a lot of texture to your dishes.
Okay, we want the scoop. What’s your go-to when you’re in a pinch?
We have pasta often because it’s very versatile. I personally like to make roasted veggies on the side. I use whatever’s in season—butternut squash, sugar snap peas, purple onion, baby carrots, zucchini, cherry tomatoes. Creating a mix is best! We always have grated Parmesan in the fridge so a spaghetti dish can be done in 15 minutes.
Interview has been edited and condensed.
Author photo by Quentin Bacon.
Add a Comment
author Q&A, cookbook, cookbook Q&A, cooking, cooking with kids, eating in color, family recipes, Food, frances largeman-roth, fruits, healthy dinners, healthy eating, picky eaters, recipes, Rheanna O'Neil Bellomo, vegetables, weeknight meals | Categories:
Tuesday, November 26th, 2013
Just like many others, my family’s holiday season is all about tradition. Though Thanksgiving is a couple days away, I already know we’ll be having my aunt’s garlic “smashed” potatoes and my gram’s pimento-stuffed celery (even though she’s the only one who likes it). We keep these recipes in the rotation because they’re near and dear to us. But this year, sharing them with others gives bigger benefits to those in need.
Go to Dish Up the Love to submit your favorite recipe and $1 will be donated to Feeding America, a nationwide network of food banks leading the fight against hunger. Each dollar provides nine meals for families who need them.
Partnering with the program is Top Chef alum and mom Antonia Lofaso, whose first book The Busy Mom’s Cookbook was recently released in paperback. A single parent, Antonia relishes her time at home with her daughter, Xea, making memories through food.
“For me the holidays are about making memories with family and friends around the kitchen table and giving back. Dish Up the Love celebrates these special holiday moments,” Antonia says. “I shared the recipe for my grandma’s lasagna because it’s served at all Lofaso family holidays. At Thanksgiving, we have turkey, but there’s always lasagna and tons of other Italian food.”
Serves: 6 to 8
Total time: 85 minutes
• ¼ cup olive oil
• ¼ cup chopped garlic (about 8 cloves)
• 3 (16-ounce) cans of peeled, whole plum tomatoes
• ½ teaspoon salt
• 1 teaspoon sugar
• ¼ cup olive oil
• 1 ½ pounds ground turkey
• ½ teaspoon salt
• 2 tablespoons dried Italian seasoning, or 4 teaspoons fresh marjoram or oregano
• 1 (9-ounce) package of no-boil, oven-ready lasagna noodles
• Sauce (from above)
• ½ cup shredded or grated Parmigiano-Reggiano cheese
• 2 cups whole-milk ricotta cheese
• 4 cups shredded whole-milk, mozzarella cheese
• 3 Roma tomatoes, sliced into 6 to 8 slices each
• 12 medium to large fresh basil leaves
1. For the sauce, head the olive oil in a 4-quart saucepan over medium heat. Add the chopped garlic and just as it starts to brown around the edges, throw in the canned tomatoes. You don’t want the garlic to burn, so have the cans open and ready to go beforehand.
2. Add the salt and sugar and whisk it all together. Let the sauce simmer on medium-low for 40 minutes while you prep the other ingredients. If any foam rises to the top of the sauce, skim it off. That’s the acid from the tomatoes, and your sauce will taste better without it. Using a hand blender or counter top blender, blend on medium until smooth.
3. Preheat oven to 375 F. In a 10-inch sauté pan heat the olive oil on medium-high. Add the ground turkey and the salt. Cook the turkey for about 5 minutes, until it’s browned throughout. Just as it’s finishing the cooking process, stir in the Italian seasoning. Drain any excess fat or liquid from the pan.
4. Cover the bottom of a 13 x 9-inch baking pan with 3 sheets of pasta. Ladle 1 cup of sauce over the noodles. You don’t want the sauce to soak through, so you don’t need to overdo it. Layer on half of the meat, followed by half of the Parmigiano-Reggiano, and half of the ricotta cheese. Sprinkle on one-third of the mozzarella and arrange one-third of the fresh tomatoes on top of it. Top with one-third of the basil.
5. Repeat the process for the next layer: 3 sheets of pasta, a cup of sauce, the rest of the meat, the rest of the Parmigiano-Reggiano, the remaining ricotta, a third of the mozzarella, a third of the fresh tomatoes, and another third of the basil. The last layer is your presentation layer, so make it pretty. Add three more sheets of pasta.
6. Top the noodles with the last of the sauce, mozzarella, fresh tomatoes and basil. Bake uncovered for 40 minutes, rotating halfway through. The top should be a crispy golden brown when the lasagna is done, and the pasta sauce around the sides of the dish should be thick, not runny. Let the lasagna stand for 10 to 15 minutes before serving. If you cut into it while it is still piping hot, it will fall apart.
For more information and to share your favorite family recipe, visit worldkitchen.com/dishupthelove. After submitting a recipe, you’ll be entered for weekly sweepstakes to win Pyrex, Baker’s Secret, and CorningWare products.
Get more kid-friendly recipes from Antonia Lofaso.
Recipe and image reprinted from The Busy Mom’s Cookbook with permission from Avery, an imprint of Penguin Group.
Image of Antonia and Xea by Alex Martinez.
Add a Comment
antonia lofaso, charity, chef, Christmas, cooking, dish up the love, Feeding America, Food, giving, holiday, recipe, Rheanna O'Neil Bellomo, thanksgiving, the busy mom cookbook, top chef, world kitchen | Categories:
celebrities, Doing Good, Food, GoodyBlog, Holidays
Friday, November 8th, 2013
“When my daughter wakes up, she opens her eyes and asks ‘What’s for dinner?’”
“I wish I was kidding,” Alex Guarnaschelli laughs. ”By the time she’s eating breakfast, I better have an answer for her.”
Like moms everywhere, this Food Network star faces The Dinner Question. (And thus, trips to the market and food storage tasks.)
Alex, the author of Old-School Comfort Food and mother to a 6-year-old, is the executive chef at Butter in New York City. Last year, she became one of Food Network’s Iron Chefs, and she is a regular judge on Chopped.
Every morning Alex goes to the kitchen to plan her entire day—breakfast, lunch, and dinner included.
Making a plan of attack on your groceries will save time, money, and cut back on waste, she says, which is why she partnered with Glad for the Save It Sunday campaign. The movement, which encourages participants to protect and preserve food, centers on the Sunday ritual of grocery shopping.
“It’s the one day of the week when you can commit to setting aside time: for shopping, cooking ahead meals, and storing other items—it’s about starting the week on the right foot,” she says.
Alex does a lot of her cooking on Sunday, which is why the pledge really speaks to her. But it also goes a step further.
“Ironically, the last thing I want to do when I get home is cook—because I’m doing it all day everyday and by mid-week I’m fried,” she says. “Taking that time on Sunday, and getting joy from it, is wonderful.”
A proponent of reducing waste, Alex is extremely conscious of the issue both at work and at home.
“When I talk to my team about how to prep and store 100 pounds of beans for the restaurant, the same thing applies when I go home and make braised short ribs for my daughter,” she says. “You have to be very proactive.”
According to a 2012 study by the National Resources Defense Council, the average American household throws out 25 percent of the food purchased—roughly $1,500 worth each year.
Try Alex’s tips for saving time, money, and reducing food waste:
• Make a meal plan.
“Figure out what you are going to do with everything you buy,” she says. “It’s a pleasure to have an agenda—you’ll feel like you’re pulling a fast one on everybody because it’s so easy!”
Read the Parents meal-plan guide to get started.
• Stop thinking about leftovers as, well, leftovers.
“Instead of looking at packaging as something that lets you recycle and throw back in the scraps no one ate, think about it as a new beginning,” she says. “And, by making a plan, you’re actually ensuring there aren’t any leftovers.”
Plus, “leftovers” can be better than the first time around: “Growing up my mom would make a big batch of meatballs and sauce and, to me, the sauce tasted better two days later,” she says. “It’s not a leftover—it’s something you created that got better with age or other ingredients.”
• Don’t be hard on yourself.
“Some weeks, I don’t have my act together,” she says. “As a busy working mom, there are nights when I have to say, ‘Guess what kid, it’s fried eggs tonight.’ And that’s okay.”
• Reorganize your fridge.
“The crisper can be the kiss of death. Don’t put your fruits and veggies in there,” she says. “Instead, fill it with club soda and put your produce on display. My favorite thing to do is put herbs in a jar of water on the top shelf, or sometimes right on the kitchen table.”
• Buy different ingredients.
“Challenge yourself to use new items—like a bunch of thyme or mint—by taking one little step each day for a week. In order to use it up, you’ll find creative ways to add the ingredient to dishes.”
To join the #SaveItSunday movement, visit glad.com. If you pledge, you’ll be entered to win a meal prepared by a personal chef.
Add a Comment
alex guarneschelli, cooking, expert advice, family dinner, food storage, food waste, glad, going green, grocery shopping, how-to, meal plan, meal planning, reduce waste, Rheanna O'Neil Bellomo, save it sunday, save money | Categories:
celebrities, Doing Good, Food, GoodyBlog, Green, Solutions, Your Life
Wednesday, September 18th, 2013
After writing more than 21 cookbooks and contributing to numerous national publications, mom-of-two Sally Sampson decided to dedicate her skills to the fight against childhood obesity. In 2010, ChopChop: The Fun Cooking Magazine for Families was born. The quarterly delivers lively food fundamentals for kids (and adults!) to doctors’ offices, schools, and homes across the country. Now, the clever cooking guide is available in book form. ChopChop: The Kids’ Guide to Cooking Real Food With Your Family features more than 100 recipes to get your kids in the kitchen. And if these fun ideas don’t inspire your little ones, Sampson has a few tips that just might do the trick.
ChopChop is dedicated to teaching children cooking skills and healthy eating habits. Why is this mission important to you?
Before I created ChopChop, I was writing cookbooks but didn’t feel that was enough. I knew I could do more than write recipes; I wanted to make a difference. Teaching nutrition and cooking to a child helps her understand that there’s a difference between an apple, apple juice, and apple-flavored products. Then she can make better food choices, and that results in better health. Plus, cooking is such a wonderful way to bond with your kids! I just think it’s the greatest, most important thing.
How did you come up with the name “ChopChop?”
You know, it’s the funniest thing: we spent days and days listing different names and none of them felt right. Then one day I just said, “ChopChop.”And it stuck.
I have to ask—what were the duds?
One of them was “Picnic,” another was “Nosh.” And there were a million versions with “Kids Cooking.” When I look at them now, they really just don’t fit.
How can kids get their hands on a copy?
Subscribe! Or find copies in your pediatrician’s office, hospital, or school. If your school doesn’t have issues available, you can visit our website or call us to set up a classroom subscription. Some schools have even gathered sponsors and created custom editions!
The magazine received the James Beard Foundation Publication of the Year Award for 2013. What was that like?
It was great! It gave us gravitas in the food world—Mark Bittman has written about us in the New York Times, and our readership has close to doubled in subscriptions. As the only kids’ magazine to receive the award, in addition to being a non-profit, we’ve really stood out.
Reviewers have credited the cookbook with teaching their own children math and measurements, science and chemistry through cooking, and nutrition. What other benefits are there to cooking as a family?
It’s such a great way to connect with your child as a parent. In some ways, that’s the most important thing about cooking. It’s creative, fun, and uniting. Food is also a really good way to understand other cultures. When I was growing up, we didn’t eat hummus or salsa. Through cooking together, new foods and tastes feel more familiar.
At what age should parents start bringing kids into the kitchen?
Immediately—it’s never too early! If you have an infant, bring her into the kitchen in her high chair and tell her what you’re feeding her. Say, “I’m cooking carrots. Carrots are orange.” Start a monologue with your baby. As she gets older, continue your monologue but start to ask questions. Ask, “How many cherry tomatoes are there?” And have her toss them into a salad.
Then as your child grows, gauge her ability. She will be interested in being part of it. Children want to be a success in the adult world and being in the kitchen is a great way to do that—just be sure to let her take the next steps and progress.
It might be hard at first for parents to get their kids in the kitchen—what do you suggest?
Start very small. Tell your child you need his help. Just say, “We’re having pasta tonight, can you pick out the shape?” Then give them more choices: “Let’s plan out your meals for school lunch.” To make it easier (and healthier) for my kids, I made a chart of acceptable options and they chose which lunches to have on which days. Tiny things like that can get kids very excited about participating.
How did you encourage your children to eat a variety of foods?
This was my point of view on dinner: I never made two meals and I never made them try anything. I never said, “You have to taste it.” Instead, I told my kids that if they didn’t like what I made, they could have cereal (non-sugared Cheerios), cottage cheese, or yogurt. If there isn’t an amazing alternative your children will eat dinner. Otherwise, if you make it appealing not to eat what you make – by offering chicken nuggets for example – why would they eat it?
As for picky eaters, don’t make it a big deal. Just keep putting other foods on the table that they might say they don’t like. Avoid defining your child as a picky eater and don’t give her pickiness a lot of attention.
The cookbook proves that you don’t need to be a “foodie” in order to cook well and healthfully. Instead, it presents cooking as a fun life skill that everyone should know and enjoy. Was this part of your goal?
Yes, of course. It’s really simple and easy to cook and it doesn’t have to be time-consuming or esoteric. We need to help the generation of non-cooks raising non-cooks and get them into the kitchen. I’ve even had retirees and college students send letters, thanking us for helping them become better cooks.
So which recipes are best for kids when cooking for the first time?
Smoothies—they’re so adaptable: If a recipe calls for an apple, you could replace with a pear. If you can’t have milk, you can use soy milk. It’s also really fun to watch the blender—it’s like it’s exploding!
Sandwiches are also great to make with any age kids. Our Rainbow Sandwich recipe challenges them to fill their bread with as many colors as possible. For this, I suggest putting out a spread of cabbage, tomatoes, colored cheeses, and other options. It shows kids that a sandwich doesn’t have to be ham, mustard, and cheese.
What are your favorite family recipes?
Vegetable chili. You can make it spicy or not, and you can serve up little bowls of onions, avocado, hot sauce, cilantro, and yogurt to personalize it. It’s a great way to get kids to try new things. And they love putting together our other adult-like “Make It Your Way” meals.
And about the term “kid-friendly:” Why don’t you use it?
I don’t think there’s kid food and adult food. We don’t have anything in the magazine or book that’s not appropriate for an adult. I highly discourage having a two-meal dinner. Food is food. And you shouldn’t have anything in the house you don’t want your child to eat!
What else should readers should know?
If you’re trying to change the eating habits of your family, take really small steps. If you eat out five times a week, and you can cook one meal a week at home, that’s a good step. Really big changes really fast don’t work. Take baby steps. It’s okay.
Interview has been edited and condensed.
Add a Comment
author, child development, childhood obei, ChopChop, cookbook, cookbook Q&A, cooking, Family, family activities, Food, Food and Drink, health, kids, little kids, Nutrition, Sally Sampson | Categories:
Food, GoodyBlog, Health & Safety
Thursday, November 1st, 2012
I recently was lucky enough to eat lunch with Jamie Deen of The Food Network. The event was sponsored by Hidden Valley Original Ranch, and was promoting healthy eating for children. Deen’s mom is Paula Deen, whose recipes are certainly known for being delicious—but not necessarily for being healthy. Jamie, however, is the father of two boys, ages 6 and 17 months, so he has made it his mission to make sure they eat nutritious foods every day.
Here are some of his tips for parents on getting kids to eat those veggies and other healthy foods:
1. Get them eating healthy foods right away. “I think it’s important that you start them off when they’re young,” Deen says. “That’s really the key.” He and his wife bought a baby food maker and use it with fresh fruit and vegetables like butternut squash. Then, they’ll put some of the mix into an ice cube tray and freeze them, so they can pop them out later and feed to Matthew, his youngest son. “He’s eating different tastes and different textures at 17 months and that opens up his palate,” Deen explains.
2. Lead by example. “Kids emulate what they see,” he says. “If you’re eating healthy, it’s part of their life and that’s just what they eat. That’s what I cook, that’s what’s at the table, and that’s what we eat.”
3. Let kids get involved with meal preparation. “If my older son touches the food in the production stage, the more he’s likely to eat it and take ownership of it,” Deen explains. “He’s like, ‘Oh, I made this and this is mine.’” Deen and his wife encourage him to decorate his fish with zest or help his mom make fruit smoothies.
4. Pack a lunch. Deen makes sure to include a simple sandwich like peanut butter and banana or peanut butter and jelly, along with a fruit cup and pretzels.
5. Find new options, if necessary. If your child really cannot stand one particular food, look around and see if you can find a substitute. “Or, use a little low fat ranch dip and that helps mask some of the bitterness for the kids,” Deen suggests. “If that’s the trick you use to get your kids to eat more fresh vegetables, then that’s a good option too.”
Photo courtesy of Hidden Valley
Add a Comment
Tuesday, September 4th, 2012
We know that it’s sometimes a struggle to find time (and energy!) to prepare nutritious food. We’ve got your back with lightning-fast recipes and our series of helpful kitchen hints and tricks. Disney hears you, too–that’s why they’re launching a new series called “That’s Fresh,” hosted by chef Helen Cavallo. The show premieres tonight during the new Disney Junior Night Light programming block on the 24-hour Disney Junior channel. Each episode of this mom-friendly show focuses on taking one simple main ingredient to create healthy recipes that both kids and adults will enjoy.
Helen also shared her top tips for whipping up nutritious meals and snacks for your family:
Add a Comment
- Plan ahead. Get your food shopping out of the way over the weekend, so you’re not scrambling to buy groceries during the week. Make lunches at the same time that you’re making dinner (that way, you’ll only have to clean up the kitchen once!). It’s easy to store sandwiches or whole fruits, and you can even stash some dinner leftovers to pack for lunch.
- Master quick-and-easy shortcuts. For a healthy side in a snap, roast vegetables in a pan with olive oil and a pinch of salt. It’s also simple to steam veggies: you can make a whole meal’s worth at once, and cleanup is a cinch.
- Scissor solution: Instead of cutting your kid’s food with a knife and fork, snip it into bite-sized chunks using kitchen scissors. This can save a lot of time!
Monday, April 16th, 2012
If the question “what’s for dinner?” sends shivers down your spine, you’ve come to the right place. We’re giving away 10 copies of the new Parents Quick & Easy, Kid Friendly Meals cookbook.
The book is packed full of 125 dishes your whole family will love. From shortcut focaccia bread that’s great as an appetizer, to adorable monkey cupcakes perfect for a party, the Parents cookbook has a recipe for every occasion.
Just leave us a comment telling us your family’s favorite quick-fix meal for a chance to win.
Official Giveaway Rules
Add a Comment