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An Easy Family Menu


Cooking a single meal for the whole family is the ideal situation, but it is difficult to plan meals when you have young children and their taste is not very developed. However, the effort pays off, and there is an added bonus: a family dinner is a social occasion. Your children can practice their manners in a relaxed atmosphere and there is the opportunity to talk to each other about your day, leaving the table refreshed by good food and good conversation.

The following is a balanced menu for a family. It is simple because when you have children under seven there is not much time to cook; also, children prefer less sophisticated meals. A salad and a fruit dessert ensure everyone gets their daily vitamins, as well as encouraging the young members to see vegetables in a new light. Lead by example: they will eat them if you will, and they will enjoy them it they see you do.

Bring back the family dinner with a simple, balanced meal that is easy to cook. Enjoy!


Mixed Salad
Chicken Fricassee with Rice
Strawberries a l'Orange


Servings: 4 people

1 small romaine lettuce
2 tomatoes
4 spring onions
½ cup canned tuna
1 tbsp lemon juice or 1 tsp vinegar
2 tbsp olive oil
Sugar, salt and pepper to taste

1. Wash the leaves of lettuce. Let them stand in a bowl covered with water and 2 tbsp of vinegar for about 15 minutes. Wash again and dry. Wash and dry the tomatoes. Cut lettuce and tomatoes in small pieces. Set them in a bowl, first the lettuce and tomatoes on top.

2. Mix olive oil, salt, lemon juice or vinegar. In either case, you can add a pinch of sugar to curb acidity; optional but very recommended if you use vinegar. If you like pepper, add it now and mix well. Add the tuna and mix again.

3. Pour this sauce over the salad and let it stand for 10 minutes before serving.


Servings: 4 people

4/6 chicken thighs
¼ cup onion finely chopped
1 clove garlic finely chopped
1 small tomato, peeled and diced
½ tsp saffron strands
1 cup peas (fresh, frozen or canned)
1 cup long grain rice
2 tbsp olive oil
Salt and pepper to taste

1. Put over two cups of water to boil with salt and the saffron strands.
2. Heat the oil in a pan and add the chicken thighs, stir fry, turning around often to prevent burning, until they start browning. It will take about 8 minutes, more or less depending on size.
3. Add onion, cook for a minute, add garlic, turn around; add tomato and cook 3 or 4 minutes more.
4. Add the rice and the peas, cook for another minute.
5. Add twice the volume of boiling water (2 cups) than rice. It should have turned yellow. Set the gas to low, cover and let it simmer until the water has been absorbed. It should take between 12 to 15 minutes.
6. Once it is cooked, taste, adjust salt and pepper, if needed, and serve with lemon wedges.


Servings: 4 people

2 lb strawberries
Juice from 1 orange
1 tbsp sugar

1. Wash the strawberries. Dry. Cut out the green top and cut them in four pieces.
2. Mix the strawberries, sugar and orange juice in a bowl. Mix well. Let it stand in the fridge at least ten minutes. It can be prepared up to 2 hours in advance.

Anne Ehmer loves to cook and loves to write. She likes to use only natural ingredients. Find her easy recipes at All Foods Natural

Categories: Food & Recipes, MomShare,

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