What age do kids start learning naughty words or sayings? I know we’re not there yet – we’ve been quite careful about the words we use around the girls and we’ve not made a “thing” of “bad words” or pointing them out in anyway. So any exposure up this point has gone right over their cute little blonde heads.
But my 5-year-old, Piper, she EXCLAIMS about once a day, “OH-EM-GEEEE” in the highest most adorable pitch with the long drawn out inflection that makes it incredibly funny and not bordering on naughty (in my opinion). I do wonder if she says it at school and how that goes over, though…
Shea, her older sister, doesn’t say it. Just Piper. I have no idea where she heard it, but I don’t hate it. Ha! She’s my little diva, and my little foodie. She’s so fun to feed and is willing to try just about anything.
Recently, I served pot stickers for dinner and as I set them down on the dinner table, Piper exclaimed, “OH-EM-GEEE..MY FAVORITE!!!!!” She can be easy to please when it comes to dinners. Sometimes.
As I was making this dinner, I was questioning the reviews. The reviews sang the praises of this recipe which is what lured me to it. But in making it, I wasn’t so sure. Nothing bad…just, basic. Admittedly, I tried it before plating it and decided the girls would BOTH enjoy it. Finally, a meal we could all enjoy that was healthy and simple!
Well, I can’t say this was a winner with the kids but I think that’s because they didn’t give it a fair shot. And in truth, I’m not sure that they’ve ever HAD wild rice – so that’s on me. But Mark and I are literally obsessed with this meal. Like, OH-EM-GEE good! The sum is most DEFINITEY greater than the parts in this one! Love, love, love!
- 2 cups uncooked wild rice*
- 1 Tbsp olive oil
- 5 garlic cloves, minced
- 3 carrots, peeled and finely grated
- 1 1/4 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- ¼ tsp salt
- 1/2 tsp black pepper
- 1 cup frozen green peas
- 1 cup half and half
- 1/2 cup low-sodium chicken broth
- 1 cup (4 oz) Parmesan cheese, finely shredded
- Cook wild rice according to package directions. See note to make this a quick, weeknight meal!
- In the last minutes of rice cooking, heat the olive oil over medium heat. Once hot, add the garlic and cook for 30-60 seconds; add carrots and stir. Cook for 1-2 minutes.
- Add the chicken and season with salt and pepper. Cook for 6-8 minutes or until chicken is browned and nearly cooked through.
- Add peas and cook for 1 minute. Add rice, half and half, and broth. Increase heat to medium-high and cook for 2-3 minutes.
- Add Parmesan and stir well to combine. Serve hot.
*This step can be done ahead of time to make this a quick meal
Recipe ever so slightly adapted from Julia's Album
Nutrition Information:Yield: 6 Serving Size: 1 2/3 cups (approx)
Amount Per Serving: Calories: 406Total Fat: 9.8gCholesterol: 68mgSodium: 337mgCarbohydrates: 50.0gFiber: 5.7gSugar: 5.2gProtein: 27.7g
Looking for more gluten-free meals? Look no further!
- Sheet Pan Buffalo Shrimp and Veggies
- Egg Roll in a Bowl
- Pan Seared Scallops with Summer Corn and Peach Medley
- Thai Salmon Curry
- Instant Pot Beef and Broccoli
- Thai Sweet Potato Broccoli Buddah Bowl
- BBQ Chicken Quinoa Bowls