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Well, how much time do you have on your hands?

Take some black beans, soak overnight. While they're soaking overnight, fill a ziploc baggie with the following:

One onion, chopped
1/2 green pepper, cut into thin strips
1/2 carrot, grated
2-3 cloves garlic, crushed
a handful of frozen corn kernels (roughly 1/2 cup)

Mix these things together, fridge overnight.

The next day, when the beans are done soaking, cook, as well as cook a handful of lentils. Take the baggie of veggies, put some olive oil in a pan, sautee the veggies as well as the beans and lentils, add more spices as needed, and add two chopped tomatoes, and put this mixture on top of some brown rice. Top with sharp cheddar and a dab of sour cream. My ds loves this stuff- and he's 2 1/2.

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2,478 Posts
We are BIG fans of rice and veggies and beans. All kinds of beans mixed with brown rice. I will make a big batch for dinner and save the leftovers for lunches. Often turn it into a rice and bean burrito for lunch.

When I am in a pinch for time I will give ds a half of a veggie burger with some frzn mixed veggies on the side.

another good one is quesdadillas - cheese and bean or cheese and veggie. take 2 burritos and fill with your choice bake for a few minutes then cut up and serve....great with some salsa or ketchup for dipping.

ds likes all of these - he is 19 months.

I am also looking for some fresh ideas....


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9,242 Posts
Pancakes (sometimes we do breakfast for lunch)
Fruit salad with yogurt
Baked potatoes with melted cheese and broc
Nut butters on crackers or bread with banana
Cheese quesidillas
Rice wraped in a tortilla (rice sprinkled with a bit of cheese to hold it goether)
Pita chips and hummus (you can take a pita bread and toast it in the toaster oven)
Cheese and crakers or cheese and bread with fruit
Frozen veggie ravioli
English muffin pizzas
Annie's shells, of course. Sometimes canned soup. (It's kinda hot here now to simmer soups all day).
Grilled tofu. (I use the extra firm plainblocks and cut it in flat chunks. heat sautee pan with ilive oil and add the tofu. Cook until a little crispy, flipping to cook both sides. I add a little salt or a bit of soy sauce).
Salad with baby carrots, sunflower seeds and a bit of shredded cheese for protein.
Plain yogurt with chopped cucumbers with salt, pepper and lemon juice. Wonderful with toasted pita. I suppose this is more tangy mommy taste--but i love it.

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4,897 Posts
I'm making a spinach and cheese quiche, with a whole-wheat crust, for lunch today. Of course you can put in whatever veggies you like. My DS has never had quiche, but he loves eggs, and cheese, so I have high hopes. If I slather it with ketchup it'll probably go down, since, as we all know, ketchup = toddler crack.

Big fans of rice and beans in varying forms here, too! And how about soups? Make a big batch on the weekend, with all your leftover veggies/pasta/rice etc., and serve for lunches that week. Or freeze some, and rotate the selections from the freezer. Oooh, not sure where you live, but if you're in a climate that's warm now, it's a great time for gazpacho and other cold soups. Mmm!

I also like to have cold salads on hand that I (or anyone!) can nibble on: pasta salads, pilafs made with different grains, vegetable salads (like cuke/tomato salad), three-bean salad, etc.

Time to go get my quiche out of the oven! HTH.

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2,139 Posts
In my search for extremely fast lazy foods this past month, I discovered that baked potatoes layered with black beans, onion/mushroom/green pepper browned in pan, scrambled egg yolk, fresh tomato, and cheese and salsa on top was yummy! Dh tried it with out the egg and cheese, plus he add extra chillie and liked it alot, too. So, last night, we decided to layer potato, curried lentil soup, and coconut milk... I was equally tasty! We have been getting the Yukon potatoes because they are very flavorful.
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