Part of the reason for my lack of blogging recently has been that my children decided to stop eating. The two who would normally eat anything that was placed in front of them suddenly refused anything that was put in front of them. Given that I wanted this blog to be about feeding kids in a way that enabled working mums to make just one meal at dinner time – this provided me with quite a challenge – as you might imagine.
The other reason is that my husband has been working away and I have been doing the single mum thing – it is incredibly hard just to get the everyday done in these circumstances so I haven’t worried too much and have just been feeding them ravioli and veggie laden pasta sauce, the ‘hidden veggie’ sausages that one of our local butchers does and toasted sandwiches.
However I was trawling through some of my old cooking magazine during the week which often has a cooking with kids section – and it got me thinking. I decided that I wanted to have this yum looking Mango Chicken Salad during the week – but I knew that telling them we were having salad would go down like a lead balloon.
How could I market it to them as something they might like to eat????
Then it came to me….. put it in a wrap.
H Boy just loves eating taco’s or anything that comes packaged in a wrap. I was bang on – it worked a treat. He ate two whole wraps filled with salad and mango. He didn’t want any chicken – but that was fine – he ate and there was no tears.
That is a win in my book!
Mango Chicken Salad (Wraps)
adapted from Australian Healthy Food Guide March 2010 edition. Serves 4
400g Canned Mango slices in Juice
1 tsp Tamari soy sauce
1 Tblsp sweet chilli sauce
cooking oil spray
300 gram Skinless chicken breast fillet, cut into small strips
1 baby cos lettuce – shredded
1 punnet cherry tomato – halved/quartered
red capsicum – diced
Cucumber – sliced thinly
1. Dice 1/4 of the mangoes. Set aside. In a food processor, process the remaining mango, sweet chilli sauce and soy sauce. Set aside.
2. Coat chicken in a dusting of the Cajun seasoning. Spray a pan with oil and cook chicken over medium – high heat 5 -6 mins or until cooked through.
3. Place all the salad ingredients on a platter.
4 Serve at the table as a ‘serve yourself’ arrangement with the wraps, mango and sauce.
(For those 12wbt’s reading – this recipe is “Mish friendly” I didn’t have the wrap – I just had the meal as a Chicken and Mango salad with a small drizzle of the dressing and a very light sprinkle of the shredded cheese: Nutritional info, per serve: 270 Cal; 29g protein; 8g fat; 18g carbs)
Why I chose to have salad for dinner on the day it snowed in Canberra is beyond me!