Over the years I have seen a lot of parents stress out over making two meals and how much time that takes. I completely agree. It can be time consuming if you are making more than one meal, and honestly that is one of my nightmares. I hate cooking so spending a lot of time in the kitchen does not appeal to me.
Another thing I see new parents worrying about is their child having different foods than they have, and then not looking the same. My solution for that is to find recipes that can be easily modified without a bunch of effort so you aren’t spending hours in the kitchen and your child doesn’t feel like he/she is eating a totally different meal. I know for me, learning how to modify recipes has been a lifesaver!
Today I made creamy chicken casserole and creamy mock chicken casserole (photo above), and it was so quick and easy to do.
Ingredients needed:
- Chicken breasts for high protein version / one can of jackfruit for low protein version
- Carrots
- Celery
- Chicken or veggie stock
- 1 cup of milk for high protein version / 1 cup of low protein type milk (I like flax milk, but you could use coconut milk, or any other substitute you like)
- 1/4 c flour
- Pasta for high protein / low protein pasta
I have two crock pots…..one for high protein and one for low protein. I put the chicken, peeled and sliced carrots, sliced celery and chicken stock to taste in one crock pot.
In the other crock pot I put the sliced up jackfruit, peeled and sliced carrots, sliced celery, and vegetable stock.
Turned both crock pots on and cooked until the chicken was soft enough to easily tear apart. When the chicken was soft I removed it, shredded it and put it back into the crock pot. Then I took the one cup of milk for high protein (one cup of low protein milk) and whisked the flour into each one. I dumped the regular milk/flour in the high protein crockpot and the flax milk/flour mixture into the low protein crockpot and let them cook, stirring occasionally until thickened. This can be put over pasta. Super simple and everyone basically eats the same thing.
In the photo above the food is in my trays for my freeze dryer….we are not eating it immediately because I plan on freeze drying it (will freeze dry the pasta separately). In our house I like to prep meals and freeze dry them. This gives them a shelf life of up to 20 yrs, and makes it super easy for the teenagers to feed themselves or grab extra food if they are hungry (when the food is freeze dried all they do is take it off the shelf, add hot water, let it sit, and eat).
If you don’t have a freeze dryer* you can portion out the food and put it in the freezer. This is something else I do often…..again easy for the kids to pull out and heat in the microwave (and easy for me on days I don’t feel like cooking and am lazy LOL)
For us most of this meal was phe free because we are on the simplified diet.
*If you are interested in buying a freeze dryer please be aware that a freeze dryer is close to $4000, and if you look online some people will call dehydrators freeze dryers, and these are not the same thing. A dehydrated will cost a couple of hundred dollars at most and a freeze dryer is a couple of thousand.
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