Three Square Meals, and Counting
by Susan Linyear, Personal Chef

My mother’s menu consisted of two choices: take it or leave it. Buddy Hackett

While a children relish their mother’s undivided attention, they also depend on her cookery for daily satisfaction. Early on, they know only what their Mom offers. As the social circle widens, their friends and television acquaint them with more but less varied options. How mother and child begin to make these choices determines whether mealtime reflects labor or love. 

The start of the day is nutritionally and emotionally significant. We break the fast from a night of rest and greet one another anew. Practically speaking, Mom Chefs need to plan a simple meal with choices that don’t add too much work. Perhaps, you serve yogurt and muffins with granola or fresh fruit garnish. Maybe, you live in a colder region. Then hot oatmeal or grits with cheese and turkey bacon garnish, or my Cajun Grits and Turkey Sausage (recipe below) are the order of the day. The key factors here are ease of preparation and toppings that your children can easily handle. 

Lunchtime is the midday mark for at-home Moms or time to nourish your mini-Me from afar. This can be the meal that you make together using tortilla wraps, thin-sliced deli meat or all veggies and shredded cheese. Pair this meal with slices of fresh seasonal fruit. Pick up a papaya or mango and make a science lesson out of where these fruits are grown. In packing your child’s lunch, include comfort from standard fillings but vary the bread by using English muffins or pita shells. Don’t forget to occasionally enclose a loving note to remind them how special they are. 

Dinnertime is the time to reconnect and be strategic. You want the meal to be satisfying but you need to invest your time in communication over cooking. Your crock pot or reinvention of leftovers can save the day.  Buy a whole fryer and use a bottled sauce like Hoisin and green onions to place in the crock pot before leaving for work. Another option is using precooked meat, a true time-saver. Whether you served pork tenderloin or prime rib last night, you can shred, dice or slice these for easy filler on baked potatoes or hearty salad. 

Like Buddy Hackett, every child yearns for choice. Savvy moms use grocery shopping or meal preparation as the time for kids to get involved. Hence, Mom can plan the main dish and allow the kids to create sides like an interesting salad or finish off rice by adding veggies or nuts. 

Cajun Grits and Turkey Sausage by Chef Susan

Ingredients

2 cups whole milk
2 cups water
1 ½ tsp. kosher salt
1 cup grits (not quick style)
¾ teaspoon minced garlic
1 1b. turkey sausage, sliced
1 tbsp. olive oil
½ cup diced onions
½ cup diced celery
½ cup diced red bell peppers
Salt and pepper, to taste

Blending and Cooking

1. Heat milk, water, and salt in a large pot over medium-high heat. Once boiling, add grits and garlic gradually while whisking. Reduce heat to low and cover. Uncover and stir every 3 – 4 minutes until mixture is creamy. Usually requires 20 – 25 minutes.

2. In a separate pan, heat oil and add onions, celery and bell peppers until soft. Add sausage to cook through, add salt and pepper to taste. Serve together for a hearty breakfast or alternative dinner.

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Chef Susan Linyear launched Maryland-based Heart of the Home Dining in 2003 to help women re-establish a sense of genuine fellowship at family meal times. She prepares healthful meals for busy home managers, small businesses, assisted living facilities and health care organizations. Chef Susan graduated from the Culinary Business Academy and studied at L'Academie De Cuisine (Maryland) and The Culinary Institute of America (New York).