My 4 Chefs: Menu Plan Monday

  Welcome to my 4 Chefs: Menu Plan Monday!  Where we share our kids in the kitchen recipes for you to enjoy.

  Our children, ages 7-15, are old enough to not only help with supper preparations, but to make the menu, shop for the ingredients and prepare the dishes themselves.  This momma is busier than she has ever been, so it's been a welcomed transition! :)  

  We help as often as needed to complete this balanced meal, and the making of it.  Alot of the kids require little to no help, and their confidence has soared over the months we've been doing this.

  Here is what everyone picked this go around!

  First up was Paxton.   It was COLD, and time for some soup.  Broccoli Cheese always hits the spot!  He wanted to serve it with grilled cheese sandwiches, so I put him to work buttering a loaf of bread.

  Our recipe calls for frozen veggies, but we like to steam fresh broccoli and califlower instead.  Healthier for us and tastes better too!

  Here is the original recipe from our old blog.

   We now do organic cream of soups so we avoid MSG and I did a roux with butter and flour and shredded cheddar instead of Velvetta, but do whatever your family likes best!

  Destiny and Tylan both wanted to make Tacos, and both insisted they had "Called It" first, so we had them both prepare both their meals. 

  (insert eye roll here)

​  Siblings, jeepers!

  We had leftover mashed potatoes from our German Oktoberfest Pizza night, last week. 

  Totally YUM, check it out here.

    So we used the leftovers for some good ol comfort food....Shepherd's Pie!

  It was absolutely divine!!!!!!!!!  We totally winged it, but used this recipe as the base.

  Class nights mean easy dinner before we go, so we did a quick taco night, courtesy of Ty and Destiny!​  No recipe needed.

  We add two rinsed and drained cans of red kidney beans to stretch our 2 pounds of taco meat further.  Those kids can put down some tacos! Ty had like 6!!!!!!

  I picked a Beef Stew that uses Sweet Potatoes instead of the white ones, less carbs, more nutrients, as well as parsnips and a turnip.

  I was super excited to try it and it was absolutely DELIGHTFUL!!!!

 I always like to use my doTERRA essential oils in addition to the dry seasonings for that extra POP of amazing flavor and health benefits.  Perks of using the world's purest essential oil! :)

  You can grab the recipe here!  We served it with a crusty loaf of bread and herbed butter.

  Last. but not least, was Avery's meal.  She picked a Beef Tortellini Skillet with a side salad.

   It took quite a bit of doctoring to make it creamy and flavorful, but we got it done by adding garlic, extra seasonings and some extra broth.  We also had some leftover bella mushrooms we sauteed in the dish that helped a ton!

  They devoured it before I could get a pic of the plates! 

  You can grab the recipe here.

  Here is to another great week of meals! CHEERS!

​  Did you find something you want to try?  

​Hugs, T