Ever play the comparison game with your child’s development? For instance, I am not a big fan of messes, so I don’t let my daughter play around with her silverware in her food. She would end up getting it everywhere – except her mouth – if I let her have free reign. So I just feed her instead. The way I figure it, her motor skills will eventually be developed enough for her to be able to eat with utensils. Until then, there’s no point in attempting to rush it and making me frustrated with messes, right?
All was well until I saw a child who is my daughter’s age, using a spoon perfectly. I began to have mommy angst over whether I was doing the right thing by not teaching her about silverware. Of course, I hopped on the almighty Google, to find out if she should have this all-important skill set yet.
Darn Google. No relief for me yet, when I find out that she is supposed to be able to use a spoon and fork. And then I realized, once again, that I’d never seen a normal 10 year old kid that couldn’t figure out how to use a spoon and fork. I think she’s going to be ok. She’ll get it eventually. And in the meantime I’ll continue feeding her, I won’t have quite as many messes, and that new rug I’m hoping for will stay a bit cleaner. (*hint *hint hubby)
Besides, it’s obvious that my child is clearly intellectually superior to every other child.
That brings me to today’s finger food recipe. No silverware needed for this one, if you so choose.
I love this meal because it’s bursting with juicy, pineapple-y flavor and is super quick to whip up for an easy lunch. Fresh pineapple is better, but it’s totally ok to use canned, if that’s all you have on hand.
This is a pantry meal for sure – another reason to give it two thumbs up, in my book. The hubby raves on my cooking abilities when I make this. (Please don’t tell him there isn’t really any cooking involved in this recipe.) And of course, our little garbage disposal daughter loves it too.
- 2 ounces cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1 cup fully cooked ham, chopped
- 1 cup fresh pineapple, chopped small
- 4 medium flour tortillas
- In a bowl, combine cream cheese and mozzarella cheese. Divide mixture evenly between 4 tortillas, spreading over half of each tortilla. Top each with ¼ cup ham and ¼ cup pineapple. Fold tortillas in half.
- Heat a skillet or griddle and place tortillas on griddle.