Yes, it’s true… My entire family ate this meal. It was amazing!
The main idea with any meal is fresh, natural and local. We make every effort to consume foods which are grown withing 100 miles of our home. In addition, I steer away from corn and legumes unless they are organic and non-GMO (genetically modified organisms). In fact, I try to entirely stay away from foods containing GMOs. Why would I want to feed my family man-made food?! Recently, I came across a wonderful site which maintains a registry of non-GMO foods. The Non-GMO Project, website here, lists foods and brands which are registered as non-GMO. I was very surprised that many of the items in the natural foods section contain GMOs. Kashi?! Yes, Kashi. Why are these foods not labeled, you ask? Well, here in Vermont, we are working very hard to make that happen. Stay tuned! Quality food is something I’m rather obsessed with and there are worse things to obsess over. The fuel we ingest determines the efficiency of our bodily functions- which is essential to life. Off the soap box for now and on with the show.
Brace yourself… Here comes dinner! Who likes what, who won’t eat what and who throws a fit. Not tonight… Oh hel-lo Chicken Won-Ton Cups! Using delicious, free-range, local chicken breasts, non-GMO won ton wraps, organic cabbage and carrots, I pulled off a winning meal that everyone loved. I deconstructed it a little for the kiddos- they prefer raw veggies and weren’t super into the cabbage but since I planned for this ahead of time, we were golden!
Here’s the low-down:
- 1lb. Boneless, skinless chicken breasts, cut into 1 inch cubes
- Half head of cabbage, shredded or sliced very thinly
- 4 Carrots, julienned (cut into matchsticks)
- 24 Won ton wraps
- 1 tablespoon EVOO
- Cooking Spray
- 2 tablespoons Soy sauce
Preheat oven to 350 degrees and spray two 12-cup muffin tins with cooking spray. Gently push one won ton wrap into each muffin cup, bake for 8-10 minutes, until edges just begin to brown. Spray non-stick skillet with a little cooking spray, add chicken. Once the chicken is cooked through, add the soy sauce and cook down for 1-2 minutes. Remove from heat. Meanwhile, in a large skillet, heat the EVOO on med-high heat and add the cabbage and carrots. Saute until the cabbage begins to brown slightly and the carrots are tender. Add salt and pepper to taste. Assemble, using the won ton as a cup for the cabbage, carrots and chicken. Voila!
I think the kids were quite intrigued with the idea of eating dinner from an edible cup. They did not eat the carrot-cabbage mixture so instead used raw carrots and tomatoes along with the chicken. The idea of using the cups got me to thinking about different food combos that could be subbed. There will surely be some experimenting! Enjoy these with additional soy sauce if you desire but we didn’t need any- the flavor was delicious and perfect!
Lastly, I decided on Sunday that I would renew my commitment to the No Yell Challenge. And I am happy to report that it’s been a success! A huge success, actually. I have stayed true to not yelling. Exhausted my patience, been empathetic and all that nice warm and fuzzy shit. And it’s working. I have also been really diligent about telling my children how much they mean to me. At a few points during the day, I have tried to quantify my love for them in a way that might make sense. By committing to this, it’s really forced me to think positively about how I parent. Inadvertently, I have changed up my vocabulary and tone of voice because I need to make my actions reflect my feelings. Tough but not impossible. I feel great and I really think they do as well. Win-win!
And I leave for my trip on Monday… This has been on my mind for the last week and I can feel my anxiety mounting as the date gets closer. Instead of dwelling on leaving my little guys (and my big guy), I have poured myself into making these last days with them count. So far, my avoidance and denial have worked out nicely…