Nutritious Meals for 86 year old
patty2430
9 years ago
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mtnrdredux_gw
9 years agoRelated Discussions
Techniques for getting a 3 year old to eat dinner
Comments (21)Christy, your daughter isn't going through what my son has (he has an eating disorder...yes at age 3 and has had since two weeks after birth). My son goes to bed at 10 and sleeps to 9. That's what he needs for sleep :) he also takes a nap now (he didn't sleep more than 15 mins at a time the first year and never more than an hour at a time for the next year and a half so he owes me naps until he's 40). I think swapping out the meals (snack with you, "dinner" when you were doing that snack) is a great solution. But just for grins and giggles, I'll share some of my son's lessons (we spent three months in the hospital with therapists and doctors learning to eat). First, I wouldn't try the big guns since it sounds like your daughter is healthy. If this issue is causing a dangerous weight loss (more than 10%) big guns are necessary...but again ;) It does not sound like that's the case. So for the little guns :) Those hugs and napkin drops are control issues and you need to learn to be tough about them. If she drops her napkin, do not pick it up without the help being earned. Ie "dropped napkin...complaint" then you say, I'll pick it up after you take a bite. Do not address the issue beyond that. Don't ask her to take a bite again, do not pick up the napkin, do not give her a hug, do not laugh if she trys to preform her way out of the situation, just move along and eat, and even if she's screaming like a banshee...don't touch the napkin. Yes that's hard, but it's a big deal. That alone has made a huge difference in getting our son to eat (he's chronic fail to thrive so we do use the big gun techniques as well). If she takes the bite, immediately pick up the napkin and return it to her, or give her the hug or whatever it was that she was stuck on :) And say "Good Job taking that bite" with great enthusiam, and make sure this comes from both you and your husband. She's 3...that positive attention (on the YEA ON THE BITE reaction) is going to be a big deal to her. If she drops the napkin, wants the hug, whatever, do it all over again. We do it aproximately 40 times a meal..or did. The great thing about this technique is eventually they don't need the over abundant praise after each bite. And you don't end up with the power struggle. Many of the kids in our feeding program developed their problems in the toddler years. The stubborn little poops like control, and they can learn to turn off their hunger drive (my son has no natural hunger drive at all). You've nothing to worry about if this is only a dinner time thing...but if it extends to other meals, you have to nip it in the bud big time, and really, this is a good time to start so it doesn't extend as she continues to struggle to gain control of her life. There is no answer for every solution. Every child is different, and some have bigger issues than others. Bed times vary per child, and that's ok. Eating times do as well. And eating patterns, and even eating habits. We are so thrilled if our son eats voluntarily that I could give rip what he eats...that means we don't limit his food to "healt6hy food". If he wants an M&M while we're eating dinner (he joins us at the table late as well, but he only has his chosen snacks which he mostly plays with) we're happy to see him eat the M&M. He needs the calories. Unlike most children though, while he's allowed as many M&M's as he wants, he rarely eats more than a couple. Anyhoo, I'm a professional "mom" who's spent over a million bucks on my son's eating disorder, so I just wanted to share a trick that made a big difference for us (and one we saw work with all of the other kids as well). It's hard as a parent to listen to your child scream for whatever it is they want...but it's a control issue on your side too :) They can't always win (my son is 3 now...I totally get how much they try to win LOL) Best of luck!!!...See MoreYour favorite meal
Comments (20)Gabrielesgarden, I tend to be creative with recipes so bear with me. I began with this recipe from the Barefoot Contessa and added 2 layers of fresh wilted spinach mixed with sauteed (in butter) minced shallots and garlic. I also added 2 layers of ricotta, egg, and grated provolone. Portobella Lasagna kosher salt olive oil 3/4 lb dried lasagna noodles 4 cups whole milk 12 tablespoons unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon fresh ground black pepper 1 teaspoon ground nutmeg 1 1/2 lbs portabella mushrooms 1 cup freshly grated parmesan cheese Preheat oven to 375 degrees. Bring a large pot of water to a boil with 1 T salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan; set aside. Melt 8 T (1 stick) of the butter in large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. My additions: Two bunches of fresh spinach, washed, stems removed, wilted in the microwave. 1 medium shallot, minced 1 large clove garlic, minced 1 pint ricotta (I used part skim) 4 ounces provolone, grated 1 egg 1 tablespoon sherry (added to the bechamel) Mix sauteed shallots and garlic to spinach. Combine ricotta with egg and grated provolone. See above instructions for layering and after each mushroom/noodle layer, add spinach layer, then ricotta mix layer, top with noodle layer, and proceed. End as above. I made my own fresh lasagna noodles so I skipped the noodle boiling part above. My only recommendation is to make more bechamel if you use no boil or fresh noodles. Mine was a little dry. Clear as mud?...See MoreWeek 86: The Basics
Comments (32)Beachem, did he say that he would name the halibut Eric? I have full pantry cupboards but a lot of it is impulse buys of something I see on sale "ooh, that sounds interesting to try" then it is weeks before I do anything with it. I rarely keep peanut butter because I love it too much. Any jar will be empty in much less than a week. Staples for me include: I keep one small bag of flour, and one of sugar -- keep the flour in the fridge because I go through it so slowly. I don't bake much from scratch -- but always keep bisquick for what I do like to bake (impossible pies, casseroles, biscuits, pancakes). Rice lasts a long time, too. Whole wheat couscous. Always have oatmeal, cream of wheat, eggs. Not a big fan of cold cereals. Dried fruits like prunes or those chopped mixes, raw walnuts and almonds and almond meal. Tea and cocoa powder, and those sticks of flavored drink mix in summer. Popcorn! Cooking: olive oil (both dark and light), a small bottle of canola oil, and I save the oil that I pour off the peanut butter when I do buy it. Boxed chicken and vegetable broths for quick homemade soups. Canned tuna. I do stock up on canned soups when on sale since I take one often for lunch at work. Also, when on sale and running low, stock up on veggie/WW pastas. Always have tortillas in the freezer and refried beans & jarred salsa in the pantry. Love my homemade fresh salsa but jarred is good for quick dinners. Freezer: Usually keep a bag of veggie protein crumbles, fish, pork loin, chicken all bought when on sale and wrapped in individual servings. Also some kielbasa. And a large variety of frozen vegetables -- more economical for me than canned or fresh, and just as nutritious (or more) than fresh in most cases. This includes bags of frozen grape tomatoes from my garden. Also, must admit, usually one or two frozen pizzas from TJs or Aldi. Mushrooms, peppers, and greens in the fridge always. Sour cream, cottage cheese, yoghurt, butter. Fresh apples. Lemons. Tofu. Parmesan/romano cheese (grated). Mozzarella cheese sticks. Laughing cow wedges. Condiments: horseradish, mustard (a variety), mayo, soy sauce, sesame oil, pickles, olives, malt/cider/white/wine vinegars, chili oil. Seasonings: I have way too many but I depend most upon my garlic, cinnamon, pepper, paprika, ground red pepper, jerk seasoning and herbs provence. There are many other things that I will always buy when at an especially good price, or things (like molasses) that I use but a few times a year, but not things that I find I want to be sure to have week after week....See MoreOK, Let's Talk Recipes and Our Favorite Go-To Meals
Comments (31)I don't spend a lot of time cooking-my kitchen is awful, no usable counter space so I do a lot of very simple foods, but when the urge strikes, I make more diverse dishes. Following are my faves - Beef Main Dish: I make a family dish, we call it agasate. It's a braised eye round roast, then removed from the pan to soften a couple of chopped onions and some garlic. Put roast back in, cover with water and set to boil. Once roast is cooked, remove and cook down the juices to make a thick gravey-almost like french onion soup. Serve over thick noodles and be generous with the freshly grated parmesan. - Ground Beef Main Dish: Meatloaf and scalloped potatoes - Chicken Main Dish: Chicken alfredo w/broccoli served over noodles -Ground Chicken or Turkey Main Dish: - Pork Main Dish: Baked pork chops and roasted veggies - Vegetarian Main Dish: Baked penne with marinara - Pasta Main Dish: Pasta with my homemade meat sauce - Out on the Grill Main Dish: rib eye steak smothered in crushed garlic - Main Dish Salad: Grilled chicken, chopped apple and pecans over spring greens - Fish Main Dish: Fish tacos-usually made with either mahi mahi or cod, with shredded cabbage, lime & cilantro - Other Seafood Main Dish (such as Shrimp, Scallops, Etc.): I hate shellfish, so I never make anything like that. - Vegan Main Dish: pad thai - Homemade Soup: beef bourguingon or split pea with ham - Main Dish Sandwich: Oven roasted turkey, swiss cheese, cranberry mustard on crusty french bread. - Non-Vegetable Side Dish: ? Stuffing? - Veggie Side Dish: Roasted veggies-beets, carrots, red and white potatoes and parsnips are staples. - Quick & Easy Dessert: Ice Cream! Fresh pineapple when feeling ambitious. - Breakfast Main Dish: Overnight peach french toast...See Morezzackey
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9 years ago
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