Sometimes you need to get inventive when you spring new foods on your kids. New vegetables, kids? 'Meh'. New vegetables cut into castles and towers? 'Gimme more!'
So I spend a lot of my time not just thinking of new foods I would like - but foods I can get my kids to like too.
Recently, they seem to love any meal they can help out and interact with in the kitchen. This recipe for chicken and potato salad lettuce cups is such a good nutritious meal and a great idea if you're heading out on the road at all over the holidays. Take the chicken salad along in one Tupperware container and the lettuce leaves in another. You're good to go! The kids love putting together their own and gobble up these delicious lettuce cup whenever I make them.
8 russet potatoes, peeled and cubed
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 cooked chicken breast, diced
1/2 cup diced celery
1/2 cup diced onion
2 clove garlic, minced
1 cup mayonnaise
4 tablespoons white wine vinegar
4 teaspoons mustard
2 tablespoon paprika
2 tablespoons chopped fresh parsley
4 heads Bibb lettuce, leaves separated
Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes.
In a large bowl, toss the potatoes, chicken, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.