Family Fun At Home - Mealtime Bucket List

cooking
Written By Judy Doherty, MPS, PCII

Now that we are all on coronavirus alert or even locked down, it is time to make the most of our time at home. Since everyone all ends up in the kitchen for any type of gathering, I created a fun bucket list of things to do so you can keep mealtime fun!Here is a fun list of ideas you can accomplish in a week. Get your family to help!

  1. Organize the freezer. Put all like items together so you know what you have and can find things. Then make dinner from the freezer items one night.
  2. Go meatless one night this week. Great ideas include chili, tofu curry, veggie burgers, bean burritos, jack fruit tacos, or lentil stew.
  3. Make a big breakfast for dinner. The family always loves waffles, pancakes, eggs, or steel-cut oats. Breakfast for dinner is usually cheap and most of the items are usually on hand. Challenge the kids to make the menu and the pancakes.
  4. No meal would be complete without a fun dessert like dirt and worms. You can use Greek yogurt, fruit, and oreo cookie crumbs to make a healthy "sundae" and top with a few gummy worms. Here is one example:

[video width="3506" height="2304" mp4="https://foodandhealth.com/blog/wp-content/uploads/2020/03/dirt-and-worms.mp4"][/video]Download the PDF Handout, Healthy Bucket List and take the challenge! 3 more resources:

[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="flu-and-virus-posters"]#BEST2020

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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