And Now, I'm Going to Go Eat Some Cheerios

Corey is gone on yet another business trip right now. This is his seventh conference this year, so we're all a little weary of the separation.

Besides the obvious annoyances -- dealing with three kids by myself, trying to give everyone a bath at the same time, handling those "Mom, I'm done!" shouts while I'm nursing a baby -- I'm really feeling frustrated by dinner. I love to cook, and when Corey is home, making dinner is often the highlight of my day. (Yes, I realize they have a treatment for that. But this is my cross to bear.)

But when Corey's not here, it feels silly to make a healthy dinner only to have the kids leave everything on their plates. It's the very definition of "exercise in futility."

I used to deal with this by making kid-centered meals for Connor and Natalie (read: chicken nuggets) when Corey was away. Then I would eat a bowl of cereal. Or three.

But Corey travels a lot. And last year, he was away from home at least two nights every week, since he was working two hours from where we lived.

I hit the bottom of the cereal bowl.

Enter my new resolve to cook something healthy and kid-friendly so I wouldn't be forced to buy stock in Kellogg's.

Also, so the kids wouldn't think chicken meat is supposed to be gray and shaped like a dinosaur.

Today, one of my favorite imaginary Internet friends, Missy, wrote a post about what she feeds her kids for dinner. Because she has four children ages four and under...

(Pause here for a moment of respect. Because Missy? She's my hero.)

... she feeds them two hours before she and her husband have a real meal. Thus, she's in the market for some fresh kid-friendly fare.

I am too.

So in the hopes that we'll both discover some new recipes, I'm going to share my favorite kid-centric meal that's also healthy enough to make even Martha Stewart applaud. Which is appropriate, since it came from her magazine "Everyday Food."

Mini Turkey Burgers and Sweet Potato Fries

2 slices white sandwich bread
1 lb. 93% lean ground turkey
2 ounces cheddar cheese, grated (about 1/2 cup)
1/2 small onion, coarsely grated
coarse salt and ground pepper
1 tsp. olive oil
12 party-sized potato rolls

1. In a food processor, pulse bread until fine crumbs form. (Or, just substitute 1/4 cup breadcrumbs. That's what I use most of the time.) Transfer to a medium bowl; add turkey, cheese and onion. (Note: I also substitute whatever grated cheese I have in my fridge for the cheddar -- usually, I use co-jack -- and I have been known to throw in a couple of tablespoons of minced, dried onion for the grated fresh onion.) Season with salt and pepper, and mix gently until combined. Form 12 two-inch patties.

2. In a large nonstick skillet, heat oil over medium. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup and mustard, if desired.

2 sweet potatoes (about 2 pounds total), peeled and cut into 1/2-by-2-inch sticks
2 tablespoons olive oil
coarse salt and ground pepper

1. Preheat oven to 450 degrees. Toss potatoes with oil, and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. (Use two if necessary; they shouldn't overlap.) Roast, tossing once, until tender and starting to brown, 25 to 30 minutes.

I serve this with raw, sugar snap peas. Connor is still wary of the "crazy orange French fries," but Natalie loves them now. And truthfully? They are so good, I could eat them for dinner every night. Yummy.

Also, if you have leftover burgers, they are great the next day for lunch. Just throw them in the microwave for 30 seconds or so.

Anyone else want to play? What do you feed your kids when your husband isn't home?