The Challenge Continues…Last Night’s Dinner

Aside from my son’s comment “Only two things?” when he came to dinner table, I think the hunger challenge meal was a success.  My kids are used to variety – more than one low sugar cereal, more than one bread type (pita, mini bagel, sandwich, lavosh),  more than one “butter” (peanut, almond, sunflower, pumpkin), etc.   At dinner as well there are usually, my son pointed out, and least three things.  They have many choices and are lucky.  This is certainly a luxury for many, and I tell them.

Tonight was a use of the last of the roasted veggies from the potluck sandwich, with penne noodles, goat cheese (again from the sandwich ingredients) and 3 of the 5 chicken apple sausages.  Because of my son’s disappointment of only 2 things.  I split one sauage for he and his sister.  Sometimes I serve my kids meal deconstructed – same ingredients but not all added together, thus the sausage alone from the pasta.

The other item at the table was a watermelon salad.  This is my new favorite, after having on a few restaurant menus recently.  So I was very excited to see the free watermelon on the pantry list.  It’s also a great use of the fresh mint in our garden.  My kids really enjoy this.  It’s very surprising how the ingredients work together and really quite refreshing.

I was pleased with dinner.  It was easy to make and I did it ahead of time and had it in the refrigerator for when my family got home hungry from soccer practice at 6:30 p.m.

Here’s the recipes and photos:

Veggie Sausage Pasta Salad 

4 cups cooked penne noodles

1 cup chopped roasted veggies (eggplant, peppers, squash)

2 chicken apple sausages cut into chunks

about 2 Tablespoons goat cheese, crumbled

1/4 cup torn basil leaves

Dressing:

2 tablespoons olive oil

1 tablesppon balsamic vinegar

1 teablespoon red wine vinegar

salt and pepper to taste

This all went together and tossed in a big bowl.

Watermelon Salad

about 3 cups watermelon, cut into chunks

about 1 cup cucumber, peeled and cut into chunks

1/4 cup crumbled feta cheese

2 – 3 Tablespoons nuts (I picked these out of the trail mix)

about 3 Tablespoons fresh mint, chiffonade

Dressing:

about 2 teaspoons olive oil

about 1/2 teaspoon balsamic vinegar

Combine watermelon and  cucumber.  Sprinkle nuts, cheese and mint.  Drizzle with dressing.

watermelonsalad

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