Cooking for picky eaters has its challenges.
There are those who won’t eat casseroles, don’t like nuts, refuse to taste anything with mayonnaise or think a food that even resembles a green vegetable is gross.
So what’s a parent to do in order to provide healthy meals for the family (including the picky eaters) that they will eat?
Registered dietitians Liz Weiss and Janice Newell Bissex have published a delightful book, “No Whine With Dinner,” that I have enjoyed reading and cooking from since I borrowed it from the Wilson County Public Library. Weiss and Bissex have a popular Website, MealMakeoverMoms.com and blog, Meal Makeover Moms’ Kitchen.
The authors have adapted and created recipes in a way that should appeal to the picky-eater’s senses.
I’ve enjoyed reading through this book and the comments on how the recipe was developed and how it was received. I’ve found a number of recipes I want to try, including hooray for hamburger soup, buttery brown sugar carrots and chocolaty pumpkin bars.
I’ve already made peanut butter power cookies, a very good soft cookie made with wheat flour and very little oil.
Later, I tried honey mustard chicken bites. The chicken was also delicious, but I must admit that my granddaughter would not eat them because she detected the honey mustard taste. The rest of us loved them, however.
In addition to the recipes and commentary in “No Whine With Dinner,” there’s a section at the end of the book that includes comments from 50 moms on how they get their picky eaters to try new foods. I enjoyed reading these suggestions as well, some of which I’ve tried myself!
This cookbook is a nice addition to a cookbook collection, especially for those of us who cook for children. And it’s especially nice when you can read it first from the library.
Peanut Butter Power Cookies
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup mini semi-sweet chocolate chips
- 1/4 cup ground flaxseed or wheat germ*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 3/4 cup creamy peanut butter
- 2 large eggs
- 1/4 cup 1% milk
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
Whisk together the all-purpose flour, whole wheat flour, chocolate chips, flaxseed, baking powder, baking soda and salt in a medium bowl and set aside.
Combine the sugar, peanut butter, eggs, milk, oil and vanilla in a large bowl and beat on medium speed until well blended, about two minutes. At low speed, gradually beat in the flour mixture until just combined. Scrape down the sides of the bowl if necessary.
Scoop the dough by slightly rounded tablespoons into 11/2-inch “blobs,” and place on the prepared baking sheets, about 2 inches apart.
Bake, one sheet at a time, about 15 minutes, or until the bottoms are golden brown (when done, the cookies will be about 21/2 inches in diameter). Cool for five minutes on the baking sheet before transferring the cookies to a wire rack. Repeat with the remaining dough.
Makes 3 dozen.
*I was out of ground flaxseed and don’t keep wheat germ so I omitted this ingredient.
Nutrition Information per Serving (1 cookie): 120 calories, 6g fat (1g saturated, 3g monounsaturated, 0.3g omega-3), 90mg sodium, 15g carbohydrate, 1g fiber, 3g protein.
