My son is 3 and he is getting better at eating more foods, but some nights he just won't eat what I am making (especially if it's steak, something spicy, or Asian stir fry type meals). I always plan ahead because I don't like him to eat a lot of prepared foods high is sodium and fat. I always freeze leftovers of things he will eat in small, 1 cup plastic containers and label them all. This way I can easily pull these from the freezer on nights where we are eating late and he's hungry early, or I know he just won't eat what I am making for us. Trust me, stocking the freezer for your little one's is THE BEST solution to dinner time troubles for a working mom!
Beef Stew
Pasta with meat sauce
Meatballs
Chicken and Rice Casserole
Risotto
Grilled Chicken Breast
Taco Meat
Mexican Casserole
Lasagna
Stuffed Shells
Chicken Parmesan
Italian Wedding Soup
Chicken Noodle Soup
Italian Hamburgers (already cooked)
Turkey Burgers
Meatloaf
Quiche
Sloppy Joes
Extra things I keep on hand are bags of frozen veggies (I can quickly pull out 1 portion and microwave them as a side dish with any of the above)
Hummus - he loves it and it's good protein and fiber
Refried Beans and Flour Tortillas - easy to make bean and cheese quesadillas
Cottage cheese in individual cups - it's low fat, good protein
Yogurt
Frozen Garlic Toast - I can pull out 1 piece at a time and quickly bake it
Weekly Menu
Monday: BBQ Chicken in the crock pot, green beans
Tuesday: Sizzling Asian Beef with Broccoli and Rice
Wednesday: Chicken and Asparagus Carbanara, tossed salad
Thursday: Beef Stew (from my freezer just for my husband and son - because I am going out for girls night!!! I always freeze extras for nights like this)
Friday: Chopped Salad (chicken, boiled egg, veggies), hummous and garlic pita chips
Tuesday: Sizzling Asian Beef with Broccoli and Rice
Wednesday: Chicken and Asparagus Carbanara, tossed salad
Thursday: Beef Stew (from my freezer just for my husband and son - because I am going out for girls night!!! I always freeze extras for nights like this)
Friday: Chopped Salad (chicken, boiled egg, veggies), hummous and garlic pita chips
Chicken Stuffed with Goat Cheese and Garlic
I got this recipe from www.cookinglight.com. It was easy and tasted pretty good. I also added in sun dried tomatoes to the goat cheese mixture...very tasty!
Ingredients
4 ounces goat cheese, softened
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
2 tablespoons sun dried tomatoes chopped fine (I added this to the original recipe)
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar fat-free Italian herb pasta sauce
3 whole garlic cloves
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)
Preparation
Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.
Nutritional Information
Calories:503 (15% from fat)
Fat:8.3g (sat 4.7g,mono 1.9g,poly 0.7g)
Protein:57.2g
Carbohydrate:48.1g
Fiber:5.5g
Cholesterol:112mg
Iron:3.8mg
Sodium:785mg
Calcium:137mg
Ingredients
4 ounces goat cheese, softened
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
2 tablespoons sun dried tomatoes chopped fine (I added this to the original recipe)
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar fat-free Italian herb pasta sauce
3 whole garlic cloves
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)
Preparation
Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.
Nutritional Information
Calories:503 (15% from fat)
Fat:8.3g (sat 4.7g,mono 1.9g,poly 0.7g)
Protein:57.2g
Carbohydrate:48.1g
Fiber:5.5g
Cholesterol:112mg
Iron:3.8mg
Sodium:785mg
Calcium:137mg
Chipotle BBQ Burgers with Cole Slaw
I got this recipe from www.cookinglight.com. It was quick, easy and had a little spice. I served with a tossed salad and put the burgers on whole grain wheat rolls. I will definitely make this again!
Chipotle and BBQ Burgers and Slaw
Yield: 4 servings (serving size: 1 burger)
Ingredients
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 tablespoon chopped chipotle chile's, canned in adobo sauce
1 teaspoon bottled minced garlic
1 pound lean ground beef
1 large egg
Cooking spray
2 cups cabbage-and-carrot coleslaw
1 tablespoon reduced-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (1 1/2-ounce) hamburger buns
Preparation
Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.
Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
Nutritional Information
Calories: 358 (23% from fat)
Fat: 9.1g (sat 3g,mono 2.7g,poly 1.9g)
Protein: 32.1g
Carbohydrate: 36.3g
Fiber: 2.6g
Cholesterol: 115mg
Iron: 4.3mg
Sodium: 609mg
Calcium: 112mg
Chipotle and BBQ Burgers and Slaw
Yield: 4 servings (serving size: 1 burger)
Ingredients
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 tablespoon chopped chipotle chile's, canned in adobo sauce
1 teaspoon bottled minced garlic
1 pound lean ground beef
1 large egg
Cooking spray
2 cups cabbage-and-carrot coleslaw
1 tablespoon reduced-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (1 1/2-ounce) hamburger buns
Preparation
Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.
Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
Nutritional Information
Calories: 358 (23% from fat)
Fat: 9.1g (sat 3g,mono 2.7g,poly 1.9g)
Protein: 32.1g
Carbohydrate: 36.3g
Fiber: 2.6g
Cholesterol: 115mg
Iron: 4.3mg
Sodium: 609mg
Calcium: 112mg
Crock Pot Beef Fajitas
I think I got this recipe from a chat board on www.thenest.com. It was easy and something different in the crock pot. The meat came out very tender. I will definitely make this one again!
1 1/2 lbs flank steak
1 large onion sliced
2 green peppers sliced
2 red peppers sliced
2 cloves minced garlic
3/4 cup fresh salsa
3 T lime juice
1 T Olive Oil
1 T tomato paste
1 tsp black pepper
1/2 tsp salt
1/2 tsp cumin
1/2 tsp Mexican Fiesta Seasoning or Chili Powder
Place flank steak in bottom of crock pot. Mix salsa, lime juice, olive oil, tomato paste, salt/pepper, cumin, Mexican fiesta seasoning and garlic together. Pour over meat to cover meat well. Place onions/peppers on top of meat. Cover and cook on low for 7-8 hours until meat is tender. Remove meat from crock pot. Let stand 10 minutes and slice thin. Serve with flour tortillas, sour cream, salsa, guacamole, jalapenos and shredded cheese.
1 1/2 lbs flank steak
1 large onion sliced
2 green peppers sliced
2 red peppers sliced
2 cloves minced garlic
3/4 cup fresh salsa
3 T lime juice
1 T Olive Oil
1 T tomato paste
1 tsp black pepper
1/2 tsp salt
1/2 tsp cumin
1/2 tsp Mexican Fiesta Seasoning or Chili Powder
Place flank steak in bottom of crock pot. Mix salsa, lime juice, olive oil, tomato paste, salt/pepper, cumin, Mexican fiesta seasoning and garlic together. Pour over meat to cover meat well. Place onions/peppers on top of meat. Cover and cook on low for 7-8 hours until meat is tender. Remove meat from crock pot. Let stand 10 minutes and slice thin. Serve with flour tortillas, sour cream, salsa, guacamole, jalapenos and shredded cheese.
Sun Dried Tomato Risotto
I found this recipe online on a chat board....maybe on www.thenest.com but I am not sure (I want to give credit but I can't remember!). It's easy and oh so tasty! My husband requests this all the time. It's great as meal or side dish. My 3 year old also enjoys this one which is a real bonus for me. Enjoy!
2 cloves garlic minced
1 onion chopped fine
2-3 T olive oil
1 cup aborio rice
1/2 cup sun dried tomatoes chopped fine (that were packed in oil)
2 T oil (reserved from the sun dried tomatoes)
1/4 cup fresh basil chopped fine
2 T fresh Italian flat leaf parsley chopped fine
4-5 cups low fat, low sodium chicken broth
1/2 cup Parmesan cheese (I like imported)
Saute onion, garlic and aborio rice in olive oil until onion is soft (a few minutes). Add 1 large ladle of chicken broth, sun dried tomatoes, basil and parsley. Cook over medium heat for a few minutes. Add in oil from sun dried tomatoes. Add in 1 ladle full of broth at a time and keep stirring rice until liquid is absorbed. Keep repeating this process until most or all of broth is gone and the rice is cooked through (it takes about 30 minutes or so). Once rice is cooked - add salt and pepper to taste and Parmesan cheese. Mix thoroughly and serve.
2 cloves garlic minced
1 onion chopped fine
2-3 T olive oil
1 cup aborio rice
1/2 cup sun dried tomatoes chopped fine (that were packed in oil)
2 T oil (reserved from the sun dried tomatoes)
1/4 cup fresh basil chopped fine
2 T fresh Italian flat leaf parsley chopped fine
4-5 cups low fat, low sodium chicken broth
1/2 cup Parmesan cheese (I like imported)
Saute onion, garlic and aborio rice in olive oil until onion is soft (a few minutes). Add 1 large ladle of chicken broth, sun dried tomatoes, basil and parsley. Cook over medium heat for a few minutes. Add in oil from sun dried tomatoes. Add in 1 ladle full of broth at a time and keep stirring rice until liquid is absorbed. Keep repeating this process until most or all of broth is gone and the rice is cooked through (it takes about 30 minutes or so). Once rice is cooked - add salt and pepper to taste and Parmesan cheese. Mix thoroughly and serve.
Beef Marsala Stroganoff
My husband loves beef stroganoff and chicken marsala so I got a little creative on a whim. It came out pretty good. I only had beef stew meat and it came out OK, but I think next time I would use a more quality cut of beef. My husband said he liked it just the way it was though.
1 1/2 lbs beef stew meat (or your beef cut of choice)
4 T flour
Salt/Pepper
1-2 T Olive Oil (I don't measure)
1 good size shallot - diced fine
2 cups washed, sliced mushrooms
1 cup low sodium low fat beef broth (give or take...I don't measure!)
1/2 cup of Sweet Marsala Wine (give or take...I don't measure!)
1/2 cup low fat sour cream (again...I don't measure so give or take)
Fresh Parsley
Cooked Egg Noodles to serve with
Cut meat into small pieces; place in bowl and salt and pepper meat, then coat meat with 2 T of flour (reserve other 2T of flour); Cook meat in olive oil in a large skillet until brown (it doesn't have to be completely cooked through). Take meat out of pan and set aside.
In skillet add in shallot and mushrooms. Saute a few minutes until cooked. Add in remaining 2 T of flour. Add in beef broth and wine and mix well. Add beef back into skillet. Cover and cook on medium heat for about 15 minutes, occasionally stirring. Add in sour cream and additional S&P and wine to taste. Serve over cooked egg noodles and top with fresh chopped parsley.
P.S. Leftovers freeze well too!
1 1/2 lbs beef stew meat (or your beef cut of choice)
4 T flour
Salt/Pepper
1-2 T Olive Oil (I don't measure)
1 good size shallot - diced fine
2 cups washed, sliced mushrooms
1 cup low sodium low fat beef broth (give or take...I don't measure!)
1/2 cup of Sweet Marsala Wine (give or take...I don't measure!)
1/2 cup low fat sour cream (again...I don't measure so give or take)
Fresh Parsley
Cooked Egg Noodles to serve with
Cut meat into small pieces; place in bowl and salt and pepper meat, then coat meat with 2 T of flour (reserve other 2T of flour); Cook meat in olive oil in a large skillet until brown (it doesn't have to be completely cooked through). Take meat out of pan and set aside.
In skillet add in shallot and mushrooms. Saute a few minutes until cooked. Add in remaining 2 T of flour. Add in beef broth and wine and mix well. Add beef back into skillet. Cover and cook on medium heat for about 15 minutes, occasionally stirring. Add in sour cream and additional S&P and wine to taste. Serve over cooked egg noodles and top with fresh chopped parsley.
P.S. Leftovers freeze well too!
Crock Pot Beef Stew
Crock Pot Beef Stew
1 1/2 lbs lean beef stew meat cut in small pieces
2 T flour
Salt/Pepper
1 1/2 cups low fat low sodium beef broth
1/2 cup red wine
2 garlic cloves - minced
2 onion diced
4 carrots, peeled, cut in 1 1/2 inch pieces
3 celery stalks cut in 1 1/2 inch pieces
1 T corn starch
3 large potatoes, peeled and cut into 2 inch pieces
2 cups washed, sliced mushrooms
1 tsp dried parsley
Toss meat in flour to coat. Place meat in bottom of crock pot. Add carrots, onions, celery and mushrooms on top of meat in crock pot. In a bowl, mix 1/2 cup of beef broth with corn starch. Add in the remaining 1 cup of beef broth, wine, parsley, garlic, salt and pepper and mix. Pour liquid over meat and vegetables in crock pot. Cook on high for 2 hours or low for 4 hours. Then add potatoes and incorporate into veggies and meat. Cook for an additional 2 hours (if you are cooking on high) or an additional 4 hours (if cooking on low).
1 1/2 lbs lean beef stew meat cut in small pieces
2 T flour
Salt/Pepper
1 1/2 cups low fat low sodium beef broth
1/2 cup red wine
2 garlic cloves - minced
2 onion diced
4 carrots, peeled, cut in 1 1/2 inch pieces
3 celery stalks cut in 1 1/2 inch pieces
1 T corn starch
3 large potatoes, peeled and cut into 2 inch pieces
2 cups washed, sliced mushrooms
1 tsp dried parsley
Toss meat in flour to coat. Place meat in bottom of crock pot. Add carrots, onions, celery and mushrooms on top of meat in crock pot. In a bowl, mix 1/2 cup of beef broth with corn starch. Add in the remaining 1 cup of beef broth, wine, parsley, garlic, salt and pepper and mix. Pour liquid over meat and vegetables in crock pot. Cook on high for 2 hours or low for 4 hours. Then add potatoes and incorporate into veggies and meat. Cook for an additional 2 hours (if you are cooking on high) or an additional 4 hours (if cooking on low).
Weekly Menu
Sunday - Beef Marsala Strogenhoff, steamed broccoli (recipe in recipe section)
Monday - Taco Salad, refried beans
Tuesday - Italian Wedding Soup
Wednesday - Pannini Sandwiches, tossed salad
Thursday - Beef & Bean Quesadillas (with taco leftovers)
Friday - Low Fat Macaroni & Cheese with Basil and Breadcrumb topping (recipe in recipe section), green beans, salad
Monday - Taco Salad, refried beans
Tuesday - Italian Wedding Soup
Wednesday - Pannini Sandwiches, tossed salad
Thursday - Beef & Bean Quesadillas (with taco leftovers)
Friday - Low Fat Macaroni & Cheese with Basil and Breadcrumb topping (recipe in recipe section), green beans, salad
Low Fat Macaroni & Cheese with Basil and Bread Crumb Topping
This recipe was a huge success (from Cuisine Lite magazine). I served it as an entree with green beans tossed in olive oil & garlic and a tossed salad. It was delicious and filling. Even my 3 year old ate it. It does have a little kick to it from the mustard and cayenne pepper. Very flavorful too! Enjoy.
354 Calories per serving; makes (6) 1 cup servings
8 oz whole wheat pasta cooked
1/3 cup Italian bread crumbs
1/2 tsp. ground black pepper
1 cup 2% cottage cheese
2 tsp. yellow prepared mustard
1 tsp. Kosher salt
1/4 tsp. cayenne pepper
2 cups skim milk
1/4 cup finely diced white onion
1 tsp minced garlic
Pinch of ground Nutmeg
3 Tbsp. all purpose flour
2 cups shredded extra sharp cheddar cheese
1 Tbsp. fresh basil minced - plus extra for garnish
Preheat oven to 450 degrees. Coat 2 QT casserole dish with non-stick spray and set aside. Cook Pasta to package directions. Toss breadcrumbs and black pepper together and set aside in a bowl.
Process cottage cheese, mustard, salt and cayenne pepper in food processor until smooth and set aside. Heat 1 1/2 cups of the milk, onion, garlic and nutmeg in a large saucepan over medium heat until milk steams. Whisk flour into remaining 1/2 cup of milk in a small bowl. Stir into warm milk and cook until mixture thickens (5-8 minutes). Whisk in cottage cheese mixture until smooth. Stir in cheddar cheese and make sure it is all melted. Stir in pasta and 1 Tbsp. minced basil. Transfer to prepared casserole dish. top with breadcrumb mixture. Bake uncovered for 20-25 minutes until breadcrumbs are golden. Let sit 5 minutes before serving.
354 calories; 13g fat; 38mg cholesterol; 798mg sodium; 39gm carbs; 21g protein; 2mg iron; 413mg calcium
354 Calories per serving; makes (6) 1 cup servings
8 oz whole wheat pasta cooked
1/3 cup Italian bread crumbs
1/2 tsp. ground black pepper
1 cup 2% cottage cheese
2 tsp. yellow prepared mustard
1 tsp. Kosher salt
1/4 tsp. cayenne pepper
2 cups skim milk
1/4 cup finely diced white onion
1 tsp minced garlic
Pinch of ground Nutmeg
3 Tbsp. all purpose flour
2 cups shredded extra sharp cheddar cheese
1 Tbsp. fresh basil minced - plus extra for garnish
Preheat oven to 450 degrees. Coat 2 QT casserole dish with non-stick spray and set aside. Cook Pasta to package directions. Toss breadcrumbs and black pepper together and set aside in a bowl.
Process cottage cheese, mustard, salt and cayenne pepper in food processor until smooth and set aside. Heat 1 1/2 cups of the milk, onion, garlic and nutmeg in a large saucepan over medium heat until milk steams. Whisk flour into remaining 1/2 cup of milk in a small bowl. Stir into warm milk and cook until mixture thickens (5-8 minutes). Whisk in cottage cheese mixture until smooth. Stir in cheddar cheese and make sure it is all melted. Stir in pasta and 1 Tbsp. minced basil. Transfer to prepared casserole dish. top with breadcrumb mixture. Bake uncovered for 20-25 minutes until breadcrumbs are golden. Let sit 5 minutes before serving.
354 calories; 13g fat; 38mg cholesterol; 798mg sodium; 39gm carbs; 21g protein; 2mg iron; 413mg calcium
Packing For a European Trip With A Three Year Old
Taking a trip with a three year old anywhere takes a lot of planning, but when going abroad it takes even more thought. You never know what you will be able to buy overseas that you may need so you can't always rely on buying things there. We tried to pack everything we knew our son would need to ensure a smooth trip. Here are my recommendations:
For The The Plane Ride I bought a new Thomas backpack and filled it with new toys. My son loved the assortment of things I packed including matchbox cars, the Thomas the Train Takealong Trains, mini aqua doodle set, a shake and go Batman car, books, a small motorcycle with driver, view master, sticker books, coloring books with crayons and lots of snacks. We didn't let him open the backpack until he was bored on the plane. He was so excited when he opened it up and checked out all of the new stuff. It kept him busy for a while.
My husband and I always use backpacks as carry on bags to keep our hands free when traveling with our son. In my backpack for the plane ride, I had a two changes of clothes for my son and one change of clothes for myself (in case he got me dirty or something). I also packed kids travel Benedryl, Tylenol, Motrin and Zyrtec. There are some new travel friendly types of delivery options making this easy. I had my personal medications and toiletries I could not live without along with lots of snacks for all of us. I also brought a few sippy cups and made sure to buy bottled water after going through security in the airport. I bought a few good quality bibs for toddlers (the kind that the arms go through - check IKEA or Target...the bibs were expensive, but made of a nylon wipeable fabric - great for traveling). I also made sure to have at least 2 days worth of diapers and baby wipes in case we got stuck in route somewhere. I also bring antibacterial wipes for face/hands to wipe off the airline table and my son's hands before eating. In my husband's backpack, he had the small DVD player, DVD movies for my son, the camera and video camera, along with some toiletries and travel documents. I strongly suggest shopping at Target or Babies R Us and seeing what types of disposable items that work well for travel (bibs, sippy cups, changing pads, table toppers, etc...).
We always put our son's clothes in with our luggage so we only have 2 suitcases for clothes. We take an additional bag full of snacks, diapers and baby wipes and use that as my son's checked luggage. The bag allows us to bring everything we need for him and either collapse it and pack it on our way home, or use it for the things we purchase on our trip that we want to bring back with us. I like using a Le Sportsac type bag that is easily packed if it's empty.
To minimize bringing a ton of luggage for a long trip, we plan to send out for laundry half way through the trip and we just bring enough clothes for half the trip. It's worth the expense of laundry to not have huge suitcases to transport around. We also like to bring luggage that is expandable so it allows for purchases and souvenirs.
Traveling with a stroller and car seat can also be a big challenge. We like to take our Britax Marathon car seat with us and our Peg Perego P3 stroller. I like bringing a good quality stroller over an umbrella stroller for a few reasons. First, you can recline the stroller back and place the car seat in the stroller and push it through the airport or train station easily. Also a good quality stroller will recline nicely and have a canopy to block the sun making it easy for my son to nap anywhere when he wants. This stroller also did well on the european streets which are not so even. An umbrella stroller would not have done well for this trip at all.
Snacks that travel well for us are applesauce containers or fruit cups with plastic spoons to toss after a snack. Peanut butter crackers in individual packages are easy for my little one to eat and at least offer some protein if he skips a meal. We also brought Cheeze Its, wheat crackers, individual bags of cookies, granola bars, Nutrigrain Bars, and individual packs of Pringles chips. I also bring ziplock baggies in case we buy more snacks and need to take them to go easily while touring. I tried to make sure to have enough for the whole trip because buying American foods in Italy is expensive, if you can find what you want anyway (they don't always carry American branded foods).
Make sure to pack a first aid kit! We had one with us and it was well needed to dress my son's cut before we went off to the hospital. A small kit will do. Make sure you have antiseptic wipes, gauze, tape, small scissors, band-aids and Neosporin To Go. Sunblock is also a must if you will be out in the sun at all. I like bringing a sun hat or baseball hat for my son too. All of the new delivery options for kids medicines came in handy. I had the Benedryl pre-measured packages, Tylenol Meltaways and such and that made giving medicine much easier while on the go.
One other thing I did was pack some "presents" for my son. I knew that we would want to see the sights and be out all day and there would be moments when my son would not cooperate. I bought tiny "presents" and wrapped them in colored tissue paper and stuck several in my suitcase. Each day when we left for our day of sightseeing, I put a few in my backpack to take with us. When he got irritated or disinterested in something, I pulled out a special "present". He was so excited and it usually bought me twenty more minutes (which was my goal!). I had small sticker books, matchbox cars, small motorcycle and tiny trains. They were not expensive things, just something to keep his interested for a few minutes. This worked great for us throughout our trip.
I guess the biggest advice I have for anyone traveling with kids is to really plan ahead. Try to have as much on hand with you that your know your child will need or want. Without planning, it is a recipe for disaster! Happy travels!
For The The Plane Ride I bought a new Thomas backpack and filled it with new toys. My son loved the assortment of things I packed including matchbox cars, the Thomas the Train Takealong Trains, mini aqua doodle set, a shake and go Batman car, books, a small motorcycle with driver, view master, sticker books, coloring books with crayons and lots of snacks. We didn't let him open the backpack until he was bored on the plane. He was so excited when he opened it up and checked out all of the new stuff. It kept him busy for a while.
My husband and I always use backpacks as carry on bags to keep our hands free when traveling with our son. In my backpack for the plane ride, I had a two changes of clothes for my son and one change of clothes for myself (in case he got me dirty or something). I also packed kids travel Benedryl, Tylenol, Motrin and Zyrtec. There are some new travel friendly types of delivery options making this easy. I had my personal medications and toiletries I could not live without along with lots of snacks for all of us. I also brought a few sippy cups and made sure to buy bottled water after going through security in the airport. I bought a few good quality bibs for toddlers (the kind that the arms go through - check IKEA or Target...the bibs were expensive, but made of a nylon wipeable fabric - great for traveling). I also made sure to have at least 2 days worth of diapers and baby wipes in case we got stuck in route somewhere. I also bring antibacterial wipes for face/hands to wipe off the airline table and my son's hands before eating. In my husband's backpack, he had the small DVD player, DVD movies for my son, the camera and video camera, along with some toiletries and travel documents. I strongly suggest shopping at Target or Babies R Us and seeing what types of disposable items that work well for travel (bibs, sippy cups, changing pads, table toppers, etc...).
We always put our son's clothes in with our luggage so we only have 2 suitcases for clothes. We take an additional bag full of snacks, diapers and baby wipes and use that as my son's checked luggage. The bag allows us to bring everything we need for him and either collapse it and pack it on our way home, or use it for the things we purchase on our trip that we want to bring back with us. I like using a Le Sportsac type bag that is easily packed if it's empty.
To minimize bringing a ton of luggage for a long trip, we plan to send out for laundry half way through the trip and we just bring enough clothes for half the trip. It's worth the expense of laundry to not have huge suitcases to transport around. We also like to bring luggage that is expandable so it allows for purchases and souvenirs.
Traveling with a stroller and car seat can also be a big challenge. We like to take our Britax Marathon car seat with us and our Peg Perego P3 stroller. I like bringing a good quality stroller over an umbrella stroller for a few reasons. First, you can recline the stroller back and place the car seat in the stroller and push it through the airport or train station easily. Also a good quality stroller will recline nicely and have a canopy to block the sun making it easy for my son to nap anywhere when he wants. This stroller also did well on the european streets which are not so even. An umbrella stroller would not have done well for this trip at all.
Snacks that travel well for us are applesauce containers or fruit cups with plastic spoons to toss after a snack. Peanut butter crackers in individual packages are easy for my little one to eat and at least offer some protein if he skips a meal. We also brought Cheeze Its, wheat crackers, individual bags of cookies, granola bars, Nutrigrain Bars, and individual packs of Pringles chips. I also bring ziplock baggies in case we buy more snacks and need to take them to go easily while touring. I tried to make sure to have enough for the whole trip because buying American foods in Italy is expensive, if you can find what you want anyway (they don't always carry American branded foods).
Make sure to pack a first aid kit! We had one with us and it was well needed to dress my son's cut before we went off to the hospital. A small kit will do. Make sure you have antiseptic wipes, gauze, tape, small scissors, band-aids and Neosporin To Go. Sunblock is also a must if you will be out in the sun at all. I like bringing a sun hat or baseball hat for my son too. All of the new delivery options for kids medicines came in handy. I had the Benedryl pre-measured packages, Tylenol Meltaways and such and that made giving medicine much easier while on the go.
One other thing I did was pack some "presents" for my son. I knew that we would want to see the sights and be out all day and there would be moments when my son would not cooperate. I bought tiny "presents" and wrapped them in colored tissue paper and stuck several in my suitcase. Each day when we left for our day of sightseeing, I put a few in my backpack to take with us. When he got irritated or disinterested in something, I pulled out a special "present". He was so excited and it usually bought me twenty more minutes (which was my goal!). I had small sticker books, matchbox cars, small motorcycle and tiny trains. They were not expensive things, just something to keep his interested for a few minutes. This worked great for us throughout our trip.
I guess the biggest advice I have for anyone traveling with kids is to really plan ahead. Try to have as much on hand with you that your know your child will need or want. Without planning, it is a recipe for disaster! Happy travels!
Weekly Menu
Sunday - spaghetti with bolognese sauce, tossed salad, Italain bread
Monday - beef stew (cooked in the crock pot on Sunday and extra in the freezer for another night in the coming weeks) recipe in recipe section
Tuesday - Greek salad with grilled chicken on top, hummous and pita chips
Wednesday - Sundried Tomato Risotto (recipe in recipe section), tuscan green beans
Thursday - Pork Chops with BBQ sauce, baked potato, tossed salad
Friday - leftover Risotto, green beans and salad
Monday - beef stew (cooked in the crock pot on Sunday and extra in the freezer for another night in the coming weeks) recipe in recipe section
Tuesday - Greek salad with grilled chicken on top, hummous and pita chips
Wednesday - Sundried Tomato Risotto (recipe in recipe section), tuscan green beans
Thursday - Pork Chops with BBQ sauce, baked potato, tossed salad
Friday - leftover Risotto, green beans and salad
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