Level 1 - Day 16

Company - Day 2

Feeding kids and staying on any weight loss plan has it's obstacles.  And I sympathize with those of you who have that challenge, everyday.  It's tempting to make separate meals, but then that's double the work.  And, this plan takes some planning and work, all on it's own.

But, I'm here to tell you that I did just that while my company was here.  I made two separate meals.  And, to my amazement, the kids (ages 10, 14, and 16) ate both meals.  And, they seemed to enjoy them, too.  There was no prompting from their parents, either.

I think the reason Suzanne's recipes went over so big was because they're delicious.  And, also, because she incorporates veggies, and more healthy preparations, into wonderful treats for the eyes.  If the food looks inviting, people will eat it.  And, if you don't mention everything that's good about the dish to kids, they really won't know what's in it.  Give it a try and see what happens in your family.

Breakfast - Spinach and Feta Mini Quiche (found on SS web site) and turkey link sausages.  Plus, for the company, scrambled eggs with shredded cheddar cheese and Jimmy Dean sausage patties, plus fruit and orange juice.

First, (for the quiche) I changed the feta to mozzarella cheese because I thought kids would like it better.  Basically, you chop up 6 cups of fresh spinach; then add 1/2 cup of cubed cheese.  Then, whisk together 12 eggs with a dash of milk.  Pour the eggs into the spinach and mix.  Next is the fun part.  Grease cupcake tins (12 units) and divide the egg mixture between them.  Bake for 10 minutes on 350 degrees.  They're done quick and they look oh so cute when displayed on a pretty platter.

I need to mention here, that the quiche presentation doesn't hide the spinach.  You can see it plainly, but these so-called-finicky kids grabbed for them quicker than a blink.  It was amazing.  I especially enjoyed the looks on their parent's faces, too.

Of course, they ate the scrambled eggs, too.  But, the spinach quiche was a hit, as the platter was empty at the end of the meal.  I also enjoyed the cupcake tin cooking method because the food cooked a whole lot faster and they were adorable on the platter.  I got lots of compliments, too.

Our company left around 11:30, so the remainder of our meals went like this:

Lunch - The last of the chicken soup from Day 14.

PM Snack - Grapes that I soaked for an hour in water and a tablespoon of apple cider vinegar to remove the toxins.

Dinner - I planned ahead and doubled the mini-mini meatloaf because I wanted leftovers.  However, I didn't have time to bake them yesterday because of our company.  So, I just let the mixture sit in the fridge overnight. 

Then, tonight I divided it into the cupcakes tins and made them for supper.  Plus, we had organic canned peas.  And, we have enough leftover for two lunches because it filled 15 cupcake slots.  (I ate 2 and my husband had 3.)