Tonight is pasta salad with tofu nuggets.
Pasta salad:
1 (16 oz) bag of tri-colored pasta
1 small bag of frozen cheese tortellini
1 cup feta cheese
2 small (tuna fish sized) cans of organic chicken.
1 small can of sliced black olives
1 cup green beans
1 cup wax beans
2 cups broccoli
1 onion
1/2 cup sun dried tomato vinaigrette
Boil pasta according to package directions. Steam vegies (I have a vegie steamer and just throw the beans and broccoli in together) Chop onions finely. Throw everything in a bowl and stir.
Tofu nuggets:
1/2 block of firm tofu
1 egg
1 cup flour
1 cup Italian spiced bread crumbs
1/2 cup Parmesan cheese
Cut tofu into nuggets or fingers, whichever you prefer. I put out 3 separate containers, one with flour, one with egg (beaten) and one with the breadcrumbs and Parmesan cheese combined. Then I take the tofu, roll it in the flour, then the egg, then the breadcrumbs, and then onto a cookie sheet. Once they are all done, I put them in the fridge to set for about 20 minutes, then take them out and spray a little olive oil over them all. Then, bake at 350 for about 20 minutes.
The tofu nuggets are one of my daughter's favorites. We give her some hummus to dip them in as well.
She sometimes goes directly in the bath after dinner, but it really depends on how messy she is. If it would be easier to just hose her off than wipe her down, she gets a bath =P Otherwise, we usually let her play outside after dinner for about 30 minutes and get as dirty as she wants and then bring her in for bath time.