One of the best ways to break picky eating habits before they start is by exposing kids to different kinds of food at an early age. Going out to a variety of cultural restaurants that serve dishes you don’t typically make at home is a fun and simple way to get kids to try new foods and tastes, whether it’s fajitas at a Mexican restaurant or sushi at a Japanese restaurant.

Be Frugal, Cook at Home

The only problem with eating out is that it can get expensive quickly. And on busy weeknights, between activities and homework, going out to eat normally isn’t the most practical idea. But this doesn’t mean you still can’t experiment with new foods and flavors—simply make the dishes you usually order at restaurants at home; there are dozens of easy recipes for dinner out there that mimic your favorite out-to-dinner meals that don’t require fancy ingredients or intricate cooking skills.

Not only does cooking in rather than going out to eat save a lot of money, but what you cook at home tends to be much more nutritious than meals prepared at restaurants. Portion sizes, salt and fat all are known for skyrocketing at restaurants, so eating at home is an excellent way to keep your family’s health in check.

If you’re looking for restaurant-inspired dinner ideas to incorporate into your weeknight rotation, this Asian Chicken Noodle Bowl is a great place to start. It’s reminiscent of lo mein, full of vegetables, and like all easy chicken recipes, can be ready in no time. You’ll feel like you’re out to eat without actually having to go anywhere.

Asian Chicken Noodle Bowl

Total Time: 25 min

Serves: 7

• 1 9 oz pkg refrigerated linguine, uncooked
• PAM® Original No-Stick Cooking Spray
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups frozen bell pepper and onion strips
• 2 cups frozen sugar snap peas
• 3/4 cup water
• 1/2 cup Peter Pan® Creamy Peanut Butter
• 1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
• 2 tablespoons lime juice

Cook linguine according to package directions, omitting salt. Drain and return to pan.

Meanwhile, spray a 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook for 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables and cook for 4-6 minutes or until crisp tender. Move to side of skillet.

Add remaining ingredients to skillet and stir to blend. Move chicken and vegetables into sauce and stir until coated. Pour chicken over linguine and toss to coat.

Author Bio: This is a guest post by Meredith on behalf of ReadySetEat®. Visit www.readyseteat.com for more delicious dinner ideas.