I find it particularly interesting to learn about kids’ eating habits. The great lengths some parents go to…just to put a wholesome meal on the table…that their kids will actually eat. There are cookbooks devoted to disguising vegetables in “kid food” (I hate that term). I mean, this is big stuff. Listening to parents’ woes over their fussy children makes me cringe in hopes that *my* future children won’t be that way.
What if my children hate seafood? Or won’t even TOUCH a vegetable? Or they go into anaphylactic shock from ingesting tree nuts? What if they hate everything spicy? So many unknowns with those little boogers, I tell ya. These are the types of unknowns that keep foodie dietitians up at night. For realz.
We’re at that age (28 and 33) where many (most?) of our friends have families. When we hangout with friends, we hangout with their kids. I love kids. I’m good with kids.
Feeding kids? I’m not practiced at that. Whatsoever.
A common denominator among our friends’ kids seem to be a love for condiments. Ketchup? More! Ranch? On everything. BBQ? Sure! And cheese. Kids always love cheese. This is (for all intents and purposes) a fact.
When I think of what I know of kids to enjoy it closely mirrors what I know Mr. Prevention likes best. Imagine that…
Sometimes, wives aim to please. Sometimes, we like to calm the waves of “weird” and “über healthy” and go with something a bit more…mainstream? If nothing else, it earns us brownie points, uses way less dishes than anything gourmet-esque, and is sure to be a meal in minutes. In fact, I used the same BBQ chicken from the crock pot as I used in The Best BBQ Chicken Salads.
Two guesses as to who loved both of these meals equally. In other words, this one is a sure bet with your kiddos…among others.
- 1 lb boneless, skinless chicken breasts
- ⅓ cup BBQ sauce
- 4 burrito-size whole wheat tortillas
- 1½ cups (6 oz) part-skim shredded Colby
- 1 (8 oz) can pineapple tidbits in 100% natural juices
- ½ cup BBQ sauce
- To prepare the chicken, spread half of the BBQ sauce over the bottom of a small slow cooker, Arrange chicken breasts in a single layer in the bottom of the crock pot and top with remaining BBQ sauce. Cook on low 4-6 hours or until chicken easily shreds.
- On an electric griddle or large skillet over medium-high heat, layer half of one tortilla with ¼ cup cheese, 4 ounces shredded chicken, 2 ounces pineapple, and drizzle with 2 tablespoons BBQ sauce. Sprinkle additional 2 tablespoons cheese over the entire surface, fold the tortilla in half and cook 2-3 minutes. Flip quesadilla to the other side and cook an additional 2-3 minutes or until warmed through and tortilla is lightly browned.
- Repeat with remaining ingredients to make 4 large quesadillas. Allow to cool 3-4 minutes before slicing.
The rest of the week looks…NUTS! Weekend..? Weekend…?