Russell Sprouts, Anyone?


I was just wondering if anyone else has trouble getting their children to eat anything that is good for them?

In an effort to be good parents, Wayne and I want to provide healthy food for our children. We try to serve at least one green vegetable with almost every meal. Being the the good mommy that I am I served Brussels Sprouts tonight. Our menu was as follows: Savory Meat (Sirloin Steak), Mashed Potatoes, Whole Kernel Corn, Brussels Sprouts and French Bread. Yummy, I know!

As we stood around the bar in our kitchen serving plates and getting everything ready, I popped one steamed Brussels sprout into my mouth and gave one to Wayne. He didn't really care of it, but I liked it ok. Wayne went on to put one one sprout on the plate of each of the children. Immediately, they started to complain! Max, our good sport, tried one (of course he thought it was gross!) After a discussion about what they were, Oki announced that we could all eat our Russell sprouts, but she didn't want any!

That's the way our eventing ended up...no green veggies for my kiddos and a laugh for Wayne and me!

Comments

When We Dance said…
i love this post

"green veggies" love it much ^_^
November 11, 2011 at 5:48 AM
Post a Comment

Popular posts from this blog

Sweet Potato Dumplings

Image
I really don't know what to call these things, so I just made the name up! I got this recipe at church the other night from Mrs. Berry. It was so tasty that I thougth I would share it! Sweet Potato Dumplings Ingredients: 2 Cans Crescent Rolls 1 Package of Sweet Potato Patties (Cut in Half) 1 1/2 Cups Water 3/4 Cup Butter 1.5 Cup Light Brown Sugar 1.5 tsp. Vanilla Cinnamon Directions: Wrap each 1/2 Sweet Potato Patty in a crescent roll and place in a large shallow baking dish that has been sprayed with non-stick spray. (You will have 16 rolls) Combine water, butter and sugar in a small pan and boil until the sugar is dissolved. Remove from heat and add vanilla. Pour over rolls, sprinkle with cinnamon.   Bake at 350 degrees for 30 minutes. Allow to sit a little while before serving. I made 1/2 of this recipe and it turned out fine. Happy Cooking!
Read more

Favorite Banana Pudding

Image
Ingredients: 1 large box instant vanilla pudding/pie mix 3 cups milk 1 block cream cheese, softened 2 Tbs. Vanilla 4-5 bananas 1 Can Eagle Brand milk 1 Large container Cool Whip 1 Large box Nilla Wafers Blend 3 cups of milk into the pudding mix.   In mixer bowl, cream together cream cheese, Eagle Brand Milk, and vanilla flavor.  Once it is smooth, stir in pudding.  Fold in about 3/4 of the Cool Whip (be sure to reserve enough to cover the top of the bowl for later).  Layer Nilla Wafers, banana slices (we like them sliced thin) and pudding mixture.  Repeat until pudding is gone.  Top with remaining Cool Whip.  Refrigerate at least 4 hours before serving. Credit:  Recipe taken from "A Taste of Heaven" by Sweetwater Baptist Church WMU Cookbook Recipe submitted by Thera Mott
Read more

Ranch Potato Salad

Image
Most recipes that I use are not original to me.  I almost always use recipes from friends or the internet.  This recipe, however is one of my own.  After I graduated from college and before I got a teaching job, I was a waitress at a small restaurant in town, MD's.  Some of you may remember it.  They served a delicious potato salad...This is my version! Ranch Potato Salad Ingredients: 3-4 lbs. Red Potatoes, washed and sliced 1/2  small red onion, finely chopped 1 pkg. Ranch dressing mix 2 (3oz) jars real bacon bits 16 oz sour cream 1/4 -1/2 cup mayonnaise salt and pepper to taste Directions: Boil potatoes until tender, but still firm.  Rinse in cold water and drain.  Mix remaining ingredients.  Pour mixture over potatoes and toss.  Refrigerate overnight to allow flavors to blend.
Read more