Have a recipe that is ADD "friendly" you'd like to share? Something easy to make and one your picky eaters enjoy? Share them and other cooking/entertaining tips here!

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Not a recipe, but a strategy I share in my book, "Survival Tips for Women with ADHD."

It's called the POS Method: Plan or Starve.

Here's what you do:

1. Get 10 Index cards
2. On each card, write up a simple dinner recipe.
3. On the back, list the ingredients needed.
4. On the front, code each recipe to identify which are quick and easy, or jot down time needed to prepare

Each evening, choose one of the cards for the following day's dinner. If you have a busy day planned, choose a recipe that is quick and easy. If you don't have the ingredients, take the card with you to the grocery store (or better yet, make duplicates of the cards and carry one set with you at all times so you can plan your shopping better)

Tips:
You can make notations on the cards, ie "make on soccer nights" or "double recipe for two nights' worth of dinners"

Place chosen card on fridge to help you remember what you're making for dinner that evening.

Have "joker" cards. These can say "pizza night" , "dinner out" or "carry out."

Terry's rule: It's ok if ALL your cards are quick and easy or if most are for carry out nights. Whatever works, is my mantra.

For more recipes and other tips for women/moms with ADHD, check out my book, Survival Tips for Women with ADHD.
What a great idea, Terry!

I will make a link to this post on my website EFT4ADD.com, where I share knowledge about EFT and helpful diets for children with symptoms of ADD and ADHD.

My easy success meal for Sundays:
Pancakes with sugar&additive free jam (strawberries, mixed fruit, ..), French cheese, Gouda cheese.

Recipe for additive free pancakes:
For every person beat 2 eggs in bowl.
Keep stirring, and add so much of a mixture of 50% whole grain flour plus 50% normal flour, until you cannot stir it anymore.
Add slowly (soy) milk, until consistency of thin porridge.
(So you first make a thick dough, and then thin again - this way you have no lumps in the batter).
Fry in cooking pan (preferable NOT a non-stick, as these tend to emit poisonous gas when overheated) with a little bit of olive oil.
Have a pot of boiling water next to the frying pan on the stove, with a plate on top to keep the pancakes warm.

On "sweet" days (once a week in our family, when my daughter is allowed to eat sugar) I sometimes grate a little bit of black chocolate on her last pancake as "desert". The jam I use is sweetened with apple juice (so no sweeteners, etc).


Another vegetable recipe I often use:
Stir fried Squash (from our own garden, it grows very easily), together with pineapple from a tin - the quality with only pineapple juice and no sugar added; or alternatively with sweetcorn.
Cut the squash in little cubes, and stir fry it in a little bit of olive oil, together with the pineapple cut in pieces or the sweetcorn.
Serve for example with rice and a handful of cashew nuts.

Looking forward to other ADHD / ADD recipes!

Charlotte
I don't have any recipes to post just now, but I have to put in a plug for my favorite cookbook. It's called Desperation Dinners by Beverly Mills and Alicia Ross. The subtitle is "Home Cooked Meals for Frantic Families in 20 Minutes Flat." I've seldom been able to make them that fast, but it's been a godsend. I can make most of them within a half hour, even without planning ahead. (They have some recipes identified as ones you can make from your pantry, given a few staples.) Even if the recipes don't work for your family, they've got some great suggestions. The publisher is Workman, but I don't remember the year.

In fact, I'm heading home as soon as I finish this to make one of the recipes from it for my daughter as a reward. She's not especially picky, but one time after I had made her a few of these, she said "Mommy, you're the best cook in the world." I've been using it for 10 years or more, and she still loves most of the things I make out of it. She's not the only one. I made another one yesterday, and even though I made a double batch, after having 2 people over for dinner with the 2 of us, there is barely enough left for me to take for lunch.
Here's the cookbook, which I also highly recommend:



Check it out HERE


TallWillow said:
I don't have any recipes to post just now, but I have to put in a plug for my favorite cookbook. It's called Desperation Dinners by Beverly Mills and Alicia Ross. The subtitle is "Home Cooked Meals for Frantic Families in 20 Minutes Flat."
I love simple, easy, and cheap recipes. Not trying to do a sales pitch here, but I'm a pampered chef consultant (perfect job for adhd, ha!) and I have a TON of recipes that are ADD friendly if anyone is interested. Just let me know what you need! No strings attached, I just love to share the recipes. I could post some on here or I can email them to individuals or whatever. I'm also always looking for new recipes as well...so I love this forum/thread. I'm too impatient to actually REALLY cook like the fancy chefs on tv. Even Rachel Ray is too much for me. And tv dinners are like Las Vegas...I can only take so much and then I'm sick of it. But hey...that could just be me.
Hey, would love it if you could post a few here- some super easy ones that are kid-friendly.

Thanks!

Jessica Hill said:
I love simple, easy, and cheap recipes. Not trying to do a sales pitch here, but I'm a pampered chef consultant (perfect job for adhd, ha!) and I have a TON of recipes that are ADD friendly if anyone is interested. Just let me know what you need! No strings attached, I just love to share the recipes. I could post some on here or I can email them to individuals or whatever. I'm also always looking for new recipes as well...so I love this forum/thread. I'm too impatient to actually REALLY cook like the fancy chefs on tv. Even Rachel Ray is too much for me. And tv dinners are like Las Vegas...I can only take so much and then I'm sick of it. But hey...that could just be me.
I make a dish I call "Kid Proof Chicken" otherwize known as apricot chicken. It takes 5 minutes to throw together and 1 1/2 hours in the oven. I put rice in the rice cooker and make a salad. It's very easy and my kids love it.

6-8 Chicken pieces ( I usually use drumsticks and thighs because thats what my kids like.)
1 envelope onion soup mix
1 small jar "fruit only" apricot jam ( I have seen recipies using "sugar free apricot jam", but I have never tried it)
1 small bottle catalina or french salad dressing

mix the soup mix, salad dressing and jam in a small bowl
spray a casserole dish with PAM and arrange the chicken pieces
pour the mix over the top of the chicken.
cover chicken with aluminum foil and bake at 350 for 1 hour
uncover and bake for another 20-30 minutes.
This is just a straight up copy/paste. Obviously, you don't have to use the "products" that it says to use and again, this is totally not a sales-pitch at ALL. The only thing is the Deep Covered Baker (it's a lovely piece of our stoneware). If you don't have it, you can use a regular caserole dish with lid in the oven for a bit longer time (instead of microwave time)...probably normal, family-size lasagna time (45 minutes maybe?). But it's sooooo good and sooooooo easy to make. Not to mention it's budget-friendly as well.


Mexican Chicken Lasagna

¼ cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)
1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic
Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft.
Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using
Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside.
Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered
Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing
Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into
enchilada sauce in mixing bowl and arrange over sauce in baker
overlapping as necessary. Scoop half of the cream cheese mixture over
tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup
of the chicken and one-third of the onion. Repeat layers one time. Dip
remaining four tortillas into sauce and arrange over second layer. Top
with remaining chicken and onion. Pour remaining enchilada sauce
over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot.
Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut
into squares using Utility Knife; serve using Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg,
Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g
Cook’s Tips: This recipe can be assembled up to one night in advance.
Prepare through Step 2; cover and refrigerate. When ready to serve, let
baker stand at room temperature 15 minutes. Microwave, covered,
on HIGH 21-23 minutes or until hot. Proceed as recipe directs.
Spicy enchilada sauce can be used for more kick.
Here's a couple more favorites of mine:

The Pampered Chef ®
Deluxe Cheeseburger Salad
Recipe


4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb 95% lean ground beef
1/2 cup finely diced dill pickles
3/4 cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese



Preheat oven to 425°F. Slice bun tops into 1/4-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.


Cut onion in half crosswise using Utility Knife. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Cut tomatoes into quarters lengthwise and slice crosswise. Set onion and tomatoes aside.


Cook ground beef in (8-in.) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Slotted Turner. Chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well using Small Mix ‘N Scraper®.


To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.



Yield: 6 servings


Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g, Protein 19 g, Sodium 750 mg, Fiber 2 g



The Pampered Chef ®
Chocolate Banana Cream Trifle
Recipe


18 whole graham crackers (5 x 2 in./13 x 5 cm), divided
3/4 cup (175 mL) semi-sweet chocolate morsels
1 container (12 oz) frozen whipped topping, thawed, divided (4 cups/1 L)
1 pkg (3.4 oz/102 g) banana cream or vanilla instant pudding and pie filling
1 cup (250 mL) milk
1 lemon
4 large bananas



Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into Stainless (2-qt./2-L) Mixing Bowl.


For ganache, place chocolate morsels and 1 1/2 cups (375 mL) of the whipped topping into Small Batter Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in Stainless (4-qt./4-L) Mixing Bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping using Small Mix ‘N Scraper®; set aside.


Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Peel bananas and cut into 1 1/2-in. (4-cm) pieces using Paring Knife. Slice pieces into Classic Batter Bowl using Egg Slicer Plus®. Add lemon juice and toss gently. Set aside 12 slices for garnish.


To assemble trifle, place half of the crumbled graham crackers over bottom of Trifle Bowl. Place half of the bananas over the crackers and top with one-third of the ganache (see Cook's Tip). Spread half of the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.



Yield: 16 servings


Nutrients per serving: (about 1/2 cup/125 mL): Calories 240, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 0 mg, Carbohydrate 39 g, Protein 3 g, Sodium 200 mg, Fiber 2 g


Cook's Tip: To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with Twixit! Clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.
This sounds yummy! I'll try to remeber to try it...lol.
Here is an easy meal I make and the kids like it too!
Chicken and Rice Casserole
1 Cup uncooked rice
1 can of cream of (whichever one ya wanna pick or is available in your kitchen) undiluted
1 Cup water
1 Pkg. dry onion soup mix
2 Cups of veggies
6 Chicken legs or 4 breasts or 1 chicken
Mix first 5 ingredients together in a large casserole dish and lay chicken pieces on top and cover tighly.
Bake at 325 for 2 hours...do not peek!

Ellen said:
I make a dish I call "Kid Proof Chicken" otherwize known as apricot chicken. It takes 5 minutes to throw together and 1 1/2 hours in the oven. I put rice in the rice cooker and make a salad. It's very easy and my kids love it.

6-8 Chicken pieces ( I usually use drumsticks and thighs because thats what my kids like.)
1 envelope onion soup mix
1 small jar "fruit only" apricot jam ( I have seen recipies using "sugar free apricot jam", but I have never tried it)
1 small bottle catalina or french salad dressing

mix the soup mix, salad dressing and jam in a small bowl
spray a casserole dish with PAM and arrange the chicken pieces
pour the mix over the top of the chicken.
cover chicken with aluminum foil and bake at 350 for 1 hour
uncover and bake for another 20-30 minutes.
Here's another recipe:
Perogy Casserole
1 can of tomatoe soup
1/2 C milk or substitute (we drink almond milk)
1 cup frozen veggies
3 T melted butter (I use 3 T of olive oil)
1 t onion flakes
shredded cheddar cheese (I opt to not put it in when I make it and it still tastes yummy ;0))
preheat oven to 350, spray large casserole dish and line bottom with as many perogies will fill the bottom. Then mix all the other ingredients together and pour overtop. Cover and bake for 1 hour.

Terry Matlen said:
Not a recipe, but a strategy I share in my book, "Survival Tips for Women with ADHD."

It's called the POS Method: Plan or Starve.

Here's what you do:

1. Get 10 Index cards
2. On each card, write up a simple dinner recipe.
3. On the back, list the ingredients needed.
4. On the front, code each recipe to identify which are quick and easy, or jot down time needed to prepare

Each evening, choose one of the cards for the following day's dinner. If you have a busy day planned, choose a recipe that is quick and easy. If you don't have the ingredients, take the card with you to the grocery store (or better yet, make duplicates of the cards and carry one set with you at all times so you can plan your shopping better)

Tips:
You can make notations on the cards, ie "make on soccer nights" or "double recipe for two nights' worth of dinners"

Place chosen card on fridge to help you remember what you're making for dinner that evening.

Have "joker" cards. These can say "pizza night" , "dinner out" or "carry out."

Terry's rule: It's ok if ALL your cards are quick and easy or if most are for carry out nights. Whatever works, is my mantra.

For more recipes and other tips for women/moms with ADHD, check out my book, Survival Tips for Women with ADHD.
Deliciously Easy Creamy Casserole
Serves 4

You need: 300ml of cream, 100ml of creme fraiche, 100ml stock, 1 tbsp unsweetened mustard, 1/2 tbsp of soy sauce, 1/2 tbs ground tarragon, 1 tsp honey, cooked chicken, turkey, pork, sausage OR turkey, cubed. Rice and frozen vegetables.

1. Bring water to boil and pour in rice and the frozen veggies, season with salt and a nob of butter. Put a lid on and simmer for 15 min. Turn of the heat off and let the rest for 5 minutes without moving from stove or lid.

2. While the rice and veggies are simmering pour cream, creme fraiche, stock, mustard, soy sauce, tarragon, honey in a pan and stir in the cooked meat of your choice. Simmer under a lid.

3. When the rice is done your Deliciously Easy Creamy Casserole is ready to serve!

While you wait for everything to get ready you can put ingredients away, clear work tops and load the dishwasher.

Due to simple and natural ingredients you can create other versions like cutting out the mustard and honey and add a cup of chopped canned tomatoes, basil or/and pesto of your choice.

Fancy a curry? Cut out mustard and honey and add curry.

It works well with your favorite pasta and any leftovers can go in the oven with some grated cheese on top and you'll end up with a tasty gratin.

I often make this when I, on a rare occasion, have people over for dinner. Pour some white wine into the casserole for a more distinguish flavor.

You wont fail!
Bon apétite!

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