Memorial Day marks the beginning of summer vacation. Not only are vacations fun, but they are experiences kids will remember their entire lives.
We often laugh about the summer we drove through the Smokey Mountains with our four children (15 to 7 years old). We didn’t stop for dinner, but ate out of our cooler. After dark, we began to look for a place to spend the night. We were all tired and exasperated as each motel had it’s “No Vacancy” sign lit.
Joy, our youngest, piped up from the back of our van, “Let’s pray for a place to spend the night.” Although she added that “Dad didn’t have to close his eyes” as he was driving! As we finished asking God to provide, we drove around a curve. To our amazement there was a new motel not yet listed in the AAA travel book! The “Vacancy” light was on…we got the last available room!
Vacations bring families closer together. It’s an opportunity for a time-out from our daily routine. Camping is not only economical, but it offers opportunities for family cooking.
Everything tastes better when it’s cooked on a campfire and kids love to cook. You don’t have to leave nutrition at home when you’re camping, either. You will build your children’s enthusiasm for whole foods when you involve them in the cooking process.
Ellie helps make a salad & serves it in a pot.
Children (yes, even picky eaters), who have participated in the preparation of the meal, are more likely to eat it. Multi-sensory learning is the cornerstone of the Baby Bite steps explained in Baby Bites: Transforming a Picky Eater into a Healthy Eater. When picky eaters make their own meal, all their senses are engaged. Eating around a campfire is fun and when kids have prepared their own food they will eat it because they made it themselves.
These kid-friendly recipes were gleaned from the Internet.
Individual Scrambled Egg Baggies
2-3 eggs per person
Chopped Bell pepper
FREEZER grade small baggie per person
Permanent marker such as a sharpie
Large pot with hot (not boiling) water
1. Each person writes their name on a baggie with the sharpie.
2. Break eggs into baggie and add ingredients for scrambled eggs.
3. Seal baggie, place inside a second baggie and seal. Have each person “massage” the eggs with their fingers so that the mixture resembles what you would normally scramble in a pan.
3. Place the baggies in the hot water for about 5-10 minutes. The length of time depends on how many bags are in the water and how hot the water is.
4. After the eggs are done you can either eat out of the baggie or put the eggs on a plate.
Taco Salad in a Bag
For every pound of cooked ground beef you’ll need:
1/2 medium onion, chopped
1 (16 ounce) can drained and rinsed kidney beans (may use refried beans)
1 teaspoon chili powder
1/2 teaspoon salt
2 cups shredded lettuce
2 cups minced tomatoes
4 individual corn chip bags
½ pound grated cheddar cheese
½ cup French or Italian dressing
1. Brown meat and drain.
2. Add in onion and cook till tender. Add in beans and seasoning. Cover and cook over medium heat 10 minutes.
3. Each person layers ingredients in a personal bag of corn chips.
1 large zucchini (about 3 inches wide).
Favorite pizza sauce
Mozzarella cheese, grated
1. Cut the zucchini into about one inch slices. Brush the zucchini slices with olive oil and sprinkle a dash of garlic powder on each slice. Roast over the fire on a grill.
2. Once one side is cooked, turn over and top with pizza sauce and shredded cheese. Continue grilling until the cheese melts.