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Lasagne, soups, stews (as mentioned above), dolmades, spring rolls, chinese dumplings etc etc etc.

I don't currently work, but I do make my other halfs lunches. When I do go out to work, I'd do exactly the same for me. I usually wrap them in a bit of clear wrap and he takes them to work in his laptop bag.

I make whole wheat flour tortillas (from scratch), fill them with salad and a variety of fillings including feta cheese and walnut, houmous, proscuitto, imported italian salami, canadian bacon, chilli and garlic prawns etc. And on other days, he takes a plastic bowl (tupperware variety) with him with home made soup and home made bread rolls.

Yes pig's liver. My dad used to buy it, slice it and cook it for dinner. I didn't mind it, it was quite nice.

However, one time the gall bladder in the liver had ruptured and all the bile had leeched into the liver itself. It was so disgusting, I've never been able to eat it ever again - ewwww... I can taste that disgusting taste now...

At the age of 6 - that is quite a tender age of nurturing. It still isn't too late to get him used to eating healthy and not be so finnicky. Remember he is ONLY finnicky because you let him.

Try getting him involved in cooking - cooking and eating healthily does not need to be a chore. You also have to be firm with him - he is there to learn good/bad habits from you. It's amazing how little things can be picked up by kids at an early age and how it escalates into the adulthood.

There are friends of ours, their kids are 5 and 3, and they are eating and savoring blue cheese and black olives.

Have you tried soups, such as butternut squash soup? Don't bother with e cream etc, just prepare the squash into chunks and maybe throw a few red peppers in it, drizzle very very lightly with some oil and bung it in the oven to roast. When done, puree the squash with a bit of seasoning, stock and maybe a tiny bit of sugar (yes a tiny bit, maybe 5-10g max).

How about shakes made from frozen fruit and low fat skimmed milk/soy milk (unsweetened variety)? This if done with the right proportions of the two - makes it almost like a slushy/ice cream.

Have you tried pasta for example? Pasta with tinned tomatoes and ground beef. Use the leanest beef (9% i think it is here in the US). Fry some onions, garlic in the minimal amount of oil, add the beef, season with a little salt and pepper, then add the tomatoes (I always add fresh ones too). Add a bit of JUST bouillion, stir, season with herbs like basil etc etc and serve with freshly made pasta.

To make nuggets even healthier - why not make them yourself at home. You then know exactly what you put inside them. I mean use proper chicken meat, lightly coat them in egg then flour and breadcrumbs. Don't deep fry them, you can bake them - it's so much more healthier.

Anything - I plan my meals weekly. Most of my dinners take less then 30 minutes to make and are always wholesome and delicious. They contain no processed foods/minimally processed and are all home made.

For example, this week I had:
- sweet potato and coconut curry with rice
- sliced tuna steak with veggies and chinese wheat noodles in garlic and black bean sauce
- forbidden rice with braised napa cabbage and szechuan spiced pork
- king prawns and vegetables in a chinese satay sauce stir fried with udon noodles
- pizza (yes, I make the dough at home too, ok this one actually takes longer than 30 minutes because I have to warm the stone up)
- pan fried trout with stir fried vegetables and brown rice
- chilli with polenta

And IF I'm really really lazy, I will get out some of the soup from the freezer I made earlier and microwave it until it's ready. I also have some chinese dumplings in the freezer, highly convenient when you want to make say szechuan noodle soup.

Hmm, I just had one the other day. Looks like they're a little slow on the discontinue. I agree that I enjoyed having a breakfast option other than a sugary pastry or overpriced fruit.

The world has officially gone MAD.

Burger looks like someone previously ate it then recycled it!

I'm still improving my fried rice, but here are a few possibly obvious tips that i nonetheless had to learn and which made huge advances in my success. First 3 are repeats of others, but #4-5 were big revelations for me:
1) I agree with all the emphasis on cold, leftover rice. Even making the rice and then immediately chilling it doesn't seem to quite do the trick. Maybe if I'd let it cool off in an open container (so the steam can evaporate).
2) Wide-flat pan. I loft my electric skillet for this, but it's certainly not necessary.
3) Fry the vegs first then take them out of the pan. They risk either overcooking or steaming the rice if it's too crowded. Easier to just tip them out before adding the rice and mixing it all together at the end.
4) When you add the rice, stir briefly to coat the grains with oil, then leave it still for a moment. This allows it to get that light toasted flavor and color. When it's time to stir again, use a flat utensil and sort of hack at the rice and flip.
5) Use salt to get 66% or more of the seasoning. I always over-relied (or even exclusively relied) on soy sauce for saltiness on my first attempts, and it was terrible. When I started paying more attention I realized that the soy flavor is actually very subtle or even absent in restaurant fried rice. Use salt.

On a related note, I found an awesome recipe for homemade roast pork. I usually make a lot of it, and we have some for our meal and some for fried rice the next day. Works best with with cheaper cuts of pork (butt/shoulder, country style ribs, could use spareribs if you wanted), and it's awesome. I've even used the electric skillet with a small rack to roast the meat, and it works very well. But the recipe is designed for a conventional oven. I've paraphrased both methods below.

Source: Everyday Asian by Marie Hendricksson (a book I highly recommend).

Chinese roast pork

2 lbs. pork country style ribs or pork butt, cut into 2-in. chunks and trimmed of excess fat
1/3 c. hoisin sauce
1/3 c. rice wine (I was out and used mirin to great effect)
1/3 c. soy sauce
1 tbs. ketchup
4 garlic cloves, minced
2 tbs. brown sugar

Combine liquid ingredients, garlic, and sugar in a bowl large enough to hold the meat; stir to mix well. Add the meat and turn the pieces to coat. Marinate in fridge 1-3 hours.

If using a conventional oven, preheat to 400 and line a cookie sheet with foil. If you have an oven-proof rack or broiling tray that will fit in the sheet, set it in or over the sheet.

If using an electric skillet, preheat to 400 and place a small rack inside the pan (foil isn't necessary if your nonstick coating is good).

Carefully remove the meat from the marinade, reserving the marinade, and place the pieces onto the rack. Place in the oven or the skillet (close the lid) and roast for 20 minutes. (When using the electric skillet, I found that there was a lot of sauce dripping onto the pan and starting to burn during the first 20 minutes. I just removed the rack with the meat and lifted off the sauce with a spatula.)

Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil. Turn the heat to low and simmer to reduce the sauce slightly, about 3-4 minutes. Remove from the heat and set aside.

After the first 20 minutes of roasting, use a brush to glaze pieces with the marinade, turning them over. Set back to roast another 15 minutes and repeat with the glaze. Return to roast another 15 minutes.

Remove the meat from the pan and set it to rest a few minutes before slicing into small pieces to serve.

Serves 4.

auuwh.
that's just nasty!
look at the lower bun. so soggy!
...making ME queasy