My husband is a picky eater. He also has lactose intolerance. With the exception of chicken he does not eat meat. The chicken also needs to be boneless and skinless. And he prefers chicken tenders. He likes them very plain – maybe with a little Italian dressing.
He also likes pasta, but only with the addition of a plain meatless sauce free from chunks of tomato!
He does likes pancakes, but no eggs.
He uses soy to make his own macaroni and cheese but after recently changing the ingredients it just doesn’t taste as good.
I am running out of options as to what to serve for dinner. Can you help me with some creative ideas to help him try new and different foods?
Karen Gould, North Carolina Lover of a Picky-Spouse
Ah, yes, the picky eater quandary. Your letter reminds me of the book Happy Birthday Mrs. Piggle Wiggle. I read the Mrs. Piggle Wiggle series to my children when they were younger.
Mrs. Piggle Wiggle has lots of magic remedies for child behavior problems. If only Mrs. Piggle-Wiggle were around today to offer more cures. Many of her suggestions however would work well with adults. But let’s just keep that, well, between us, shall we?
“A lactose intolerant picky eater”, well, let’s see…
To my knowledge, folks who are lactose intolerant can eat eggs, but if your hubby is not fond of eggs, no worries. In the case of pancakes, I often substitute olive oil for eggs. The end result is a fluffier, lighter pancake. Some of my fall favorites which can use almond or rice milk are: pumpkin granola pancakes, cinnamon roll pancakes, and wholegrain apple pancakes.
In the case of chicken, I have several ways for you to make eating boneless skinless chicken breasts more exciting! I buy my boneless skinless chicken breasts in bulk at BJ’s Wholesale Club which saves our family lots of money. I save time purchasing a large package which contains sealed bags of four chicken breasts in each.
Before heading to the grocery store I take a few minutes to prepare a few marinades and place them in the refrigerator until I return home. I also label and date freezer bags. When I return home, I divide the marinades into the labeled and dated bags. I dry my chicken breasts well (never wash because you can actually spread bacteria) and place in your freezer bags. Pour the marinades in.
When it comes to pasta sauces without dairy or pasta (without chunks of tomatoes of course) I would recommend my cavatappi or favorite pasta and tomatoes and garlic. While the tomatoes can be left chunky they can also be squished using a potato masher. My grandmother’s fresh tomato sauce is the best I have ever enjoyed and the texture can also be made to your liking.
Many vegans use almond or rice milk in their macaroni and cheese. While I have never made dairy-free macaroni and cheese I did find a recipe from the Gluten Free Goddess that looks very promising: The Best Vegan Baked Macaroni and Cheese.
Hope this helps!
Remember Dear Abby? I loved reading that column as a kid.
I just love reading and answering the questions you send me!
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