This recipe is also from Nurture Baby at http://www.nurturebaby.com/index.php?mact=Products,cntnt01,details,0&cntnt01category=Vegetables&cntnt01productid=20&cntnt01returnid=64
2 tbsp. extra virgin olive oil
1 medium onion
1 medium carrot
1 medium zucchini
1 small can organic, no-salt tomato paste
2 cups organic, low-sodium chicken vegetable stock*
2 cups whole grain small pasta, preferably stelini pasta (pasta stars)
1 cup whole milk ricotta cheese
1 cup whole mozzarella cheese
¼ grated parmesan cheese
Fill large stock pot with water and bring to boil.
While waiting for water to boil, dice onion into small pieces, about ¼ inch in size. Set aside in large bowl. Grate carrot and zucchini and add to bowl with onion.
Once water comes to a boil, add pasta and cook according to directions on the package. Once cooked, drain pasta and set aside.
Heat olive oil in large pot. (If your pasta is already cooked and drained, use same stock pot.) Add onion, carrot and zucchini to pot and sauté until vegetables are tender, about 7-8 minutes. Add tomato paste, chicken stock and stir until tomato paste is smooth and has combined with other ingredients.
In cupcake tin, spoon layer of vegetable mixture. Top with spoon full of pasta and then a spoonful of ricotta cheese. Continue layering ingredients until you are ¾ to the top of each cupcake tin. Top each cup with a sprinkling of mozzarella and parmesan cheese. Freeze and eat as individual servings.
*May use homemade chicken/vegetable stock or organic, low sodium chicken stock from grocery store.
Monday, December 26, 2011
Sunday, December 25, 2011
Teeny Turkey Bites
Since C likes meatballs so much I decided to try these from http://www.nurturebaby.com/index.php?mact=Products,cntnt01,details,0&cntnt01category=Proteins&cntnt01productid=34&cntnt01returnid=65
Tiny fingers will happily reach for these wholesome bites. Serve with Zesty Tomato sauce and whole wheat pasta for a quick, nutritious meal.
1 small onion, finely diced
1 clove finely minced garlic
1 large egg
1/4 panko bread crumbs
3 frozen cubes vegetable puree, defrosted (preferably sweet potato or butternut squash)(since I didn't have any frozen cubes, I used a 4oz baby food jar of winter squash)
1/4 cup grated Parmesan cheese
1 lb. organic ground turkey
1 tablespoon olive oil
Preheat over at 350 degree and lightly coat large baking sheet with olive oil.
In a large bowl, mix the first 6 ingredients together. Add in the turkey and mix until just blended. (Over mixing will make the meatballs tough). Form turkey mixture into small balls, about ¼ inches in diameter. Place on oiled baking sheet and cover with aluminum foil.
Bake the meatballs in the oven for approximately 20 minutes.
Place cooked meatballs on plate lined with a paper towel to wick away excess grease. Meanwhile, clean baking sheet. Once meatballs are cooled, return to clean baking sheet and cover with aluminum foil. Place entire pan in freezer for about 30 minutes or up to 24 hours, until meatballs are at least partially frozen. (This step is important, as it ensures the meatballs won’t stick together when frozen in bulk.)
Transfer meatballs to airtight freezer bag. Yields approximately 40 meatballs.
Serve with Zesty Tomato Dipping Sauce (see recipe below, Additionally found under recipe tab named “Staples”)
Tiny fingers will happily reach for these wholesome bites. Serve with Zesty Tomato sauce and whole wheat pasta for a quick, nutritious meal.
1 small onion, finely diced
1 clove finely minced garlic
1 large egg
1/4 panko bread crumbs
3 frozen cubes vegetable puree, defrosted (preferably sweet potato or butternut squash)(since I didn't have any frozen cubes, I used a 4oz baby food jar of winter squash)
1/4 cup grated Parmesan cheese
1 lb. organic ground turkey
1 tablespoon olive oil
Preheat over at 350 degree and lightly coat large baking sheet with olive oil.
In a large bowl, mix the first 6 ingredients together. Add in the turkey and mix until just blended. (Over mixing will make the meatballs tough). Form turkey mixture into small balls, about ¼ inches in diameter. Place on oiled baking sheet and cover with aluminum foil.
Bake the meatballs in the oven for approximately 20 minutes.
Place cooked meatballs on plate lined with a paper towel to wick away excess grease. Meanwhile, clean baking sheet. Once meatballs are cooled, return to clean baking sheet and cover with aluminum foil. Place entire pan in freezer for about 30 minutes or up to 24 hours, until meatballs are at least partially frozen. (This step is important, as it ensures the meatballs won’t stick together when frozen in bulk.)
Transfer meatballs to airtight freezer bag. Yields approximately 40 meatballs.
Serve with Zesty Tomato Dipping Sauce (see recipe below, Additionally found under recipe tab named “Staples”)
Thursday, November 3, 2011
Pumpkin Cranberry Bread
I made this recipe this weekend with the cranberries from my co-op order! It is really good with the tangy tast of cranberry! It is from http://www.bigoven.com/recipe/157957/Pumpkin-Cranberry-Bread
Ingredients
How to Prepare Pumpkin Cranberry Bread
Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf, approximately 8 servings.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf, approximately 8 servings.
Sunday, September 25, 2011
Apple Turkey Loaf
My son loved this recipe from the finger foods section of Wholesome Baby Foods (http://wholesomebabyfood.momtastic.com/babyfingerfood.htm)
Ingredients:
1 lb ground turkey
1 whole egg or 2 egg yolks, beaten
1/2 cup pureed carrots
1/4 cup applesauce
1/4 cup unprocessed natural wheat or oat bran
1/4 cup bread crumbs
pinch of basil
pinch of garlic powder
Directions:
Place ground turkey in a large mixing bowl.
Add the egg/yolk, carrots, applesauce, spices, bread crumbs and bran.
Mix well - If this mixture appears too dry, add more carrots or applesauce. If this mixture appears too wet, add more bran and/or bread crumbs
Place mix into a lightly oiled (olive oil) loaf pan and bake at 350F for approx. 45 minutes or until an inserted knife comes out clean. **You may wish to cover with foil to prevent the top from burning
When finished baking and cooled, remove loaf from pan and slice as you would for bread. Break into small bits for finger feeding or mash or chop gently
This recipe may also be made into "Turkey Sticks" for Toddlers and older babies who are able to handle more textured/chunky finger foods.
Variations:
Cook the ground turkey separately, add the other ingredients and puree
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Ingredients:
1 lb ground turkey
1 whole egg or 2 egg yolks, beaten
1/2 cup pureed carrots
1/4 cup applesauce
1/4 cup unprocessed natural wheat or oat bran
1/4 cup bread crumbs
pinch of basil
pinch of garlic powder
Directions:
Place ground turkey in a large mixing bowl.
Add the egg/yolk, carrots, applesauce, spices, bread crumbs and bran.
Mix well - If this mixture appears too dry, add more carrots or applesauce. If this mixture appears too wet, add more bran and/or bread crumbs
Place mix into a lightly oiled (olive oil) loaf pan and bake at 350F for approx. 45 minutes or until an inserted knife comes out clean. **You may wish to cover with foil to prevent the top from burning
When finished baking and cooled, remove loaf from pan and slice as you would for bread. Break into small bits for finger feeding or mash or chop gently
This recipe may also be made into "Turkey Sticks" for Toddlers and older babies who are able to handle more textured/chunky finger foods.
Variations:
Cook the ground turkey separately, add the other ingredients and puree
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Tuesday, September 13, 2011
Snackable Peas
These are another exciting find from my last trip to Whole Foods. Freeze dried peas. There were all sorts of other varieties (mango, apple, persimmon, mixed veggie...). I'm trying to reduce the amount of "puffs" that C eats so these are great & HEALTHY to throw in a snack cup!
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Monday, September 12, 2011
Easy Peasy Butternut Squash
So this isn't really a recipe, but it's one of my and C's favorite things. My fave because it's easy, C's fave because it's yummy. I found these butternut squash cubes in the produce section at Wal-Mart. Yep, already cubed! Only downside it that its not organic, but at least squash is not on the list of the "dirty dozen". All you need to do is poke a few holes in the bag and then throw it in the microwave to steam for 3-4 minutes.
Once it's cooked I toss it with a tad bit of butter, cinnamon and nutmeg.
See... told ya... super easy!
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Once it's cooked I toss it with a tad bit of butter, cinnamon and nutmeg.
See... told ya... super easy!
- Posted using BlogPress from my iPad
Summer Zucchini Bites
I found this recipe on The Naptime Chef at http://www.thenaptimechef.com/2010/07/summer-zucchini-bites-webisode-22/. I had some yellow summer squash from my co'op delivery so I used that instead of zuchini. Also, I didn´t have any onion so I omitted it (although I think they would be very good with it. Instead of a mini muffin pan in the oven I used my BabyCakes cupcake maker, and they turned out perfect!
Ingredients
2 c. grated zucchini
2 eggs, lightly beaten
½ yellow onion, finely chopped
½ c. sharp cheddar, grated
½ c. bread crumbs
¼ c. fresh parsley, finely chopped
Makes approximately 24 mini-muffin sized bites
1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.
2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.
Notes from The Naptime Chef:
These would be great served as a light bite at a dinner party or on a buffet table. If you want to mix up the flavors try using shallots instead of onions.
Making this batter takes less than 15 minutes. Baking times is 15-18 minutes.
- Posted using BlogPress from my iPad
Ingredients
2 c. grated zucchini
2 eggs, lightly beaten
½ yellow onion, finely chopped
½ c. sharp cheddar, grated
½ c. bread crumbs
¼ c. fresh parsley, finely chopped
Makes approximately 24 mini-muffin sized bites
1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.
2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.
Notes from The Naptime Chef:
These would be great served as a light bite at a dinner party or on a buffet table. If you want to mix up the flavors try using shallots instead of onions.
Making this batter takes less than 15 minutes. Baking times is 15-18 minutes.
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Sunday, September 11, 2011
Healthy Baked Chicken Nuggets
I decided to try this recipe because C has been a little weird with eating chicken. We've tried to give him just plain grilled chicken and he hasn't really eaten it. We've also given him chicken in quesadillas, but he eats them better when they are just cheese. I know, weird right? So what kid doesn't like chicken nuggets? I got this recipe from Gina's Skinny Recipes at http://www.skinnytaste.com/2011/04/healthy-baked-chicken-nuggets.html
Servings: 4 • Serving Size: 1/4th of nuggets
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.
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Servings: 4 • Serving Size: 1/4th of nuggets
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.
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Tuesday, September 6, 2011
Butternut Squash Bread
I made this bread awhile back and it is so yummy! It's very similar to pumpkin bread. It's from http://whatscookingamerica.net/Bread/ButternutSquashBread.htm I really didn't need to "sneak" in squash because C loves it as is, but I'm glad I tried it.
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (I didn't add these)
* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.
Preparation:
Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.
In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
- Posted using BlogPress from my iPad
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (I didn't add these)
* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.
Preparation:
Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.
In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
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Peanut Butter Bran Muffins
I actually found this recipe on the lid of my peanut butter jar, but you can also find it here http://www.scojuice.com/recipes/cooking_with_nut_butter/peanut_butter_bran_muffins. I'm wondering if these would be good too with banana?? I didn't add them this time because I'm making banana muffins tomorrow :)
Ingredients:
2 ½ cups bran flakes (I found this in the bins at Central Market)
1 ¼ cups milk
1 cup all purpose flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
1/3 cup oil or 1/3 cup apple sauce
½ cup chunky peanut butter (I used creamy)
½ cup chopped peanuts (I left these out since they are for my little guy)
Directions:
Combine bran flakes and milk in a bowl; let stand for 5 minutes. In a large bowl, combine flour, sugar, baking powder and salt. Blend in egg, oil or apple sauce, peanut butter and bran mixture. Stir until completely mixed. Fold in chopped peanuts. Spoon into greased muffin tins. Bake at 400* F for 20 minutes or until knife comes out clean. Cool on wire rack.
Makes 1 dozen muffins
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Ingredients:
2 ½ cups bran flakes (I found this in the bins at Central Market)
1 ¼ cups milk
1 cup all purpose flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
1/3 cup oil or 1/3 cup apple sauce
½ cup chunky peanut butter (I used creamy)
½ cup chopped peanuts (I left these out since they are for my little guy)
Directions:
Combine bran flakes and milk in a bowl; let stand for 5 minutes. In a large bowl, combine flour, sugar, baking powder and salt. Blend in egg, oil or apple sauce, peanut butter and bran mixture. Stir until completely mixed. Fold in chopped peanuts. Spoon into greased muffin tins. Bake at 400* F for 20 minutes or until knife comes out clean. Cool on wire rack.
Makes 1 dozen muffins
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One-Bowl Pumpkin Muffins
Since it finally cooled down enough to turn the oven on again, I went on a muffin rampage. These are yummy muffins from http://www.kitchenstewardship.com/2009/10/13/recipe-conection-one-bowl-pumpkin-breadmuffins/. There are 2 versions, a regular one and a healthy one. This recipe is the healthy version. I made it as stated except I can't seem to find canned pumpkin and had to use pumpkin pie mix, which probably made it a little more tasty and a little less healthy!
3/4 cup honey ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. whole wheat flour*
1 t. baking soda ½ c. melted butter or coconut oil**
¾ t. salt 1/4 c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses
Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees for 30 minutes (careful, honey browns faster!)
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3/4 cup honey ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. whole wheat flour*
1 t. baking soda ½ c. melted butter or coconut oil**
¾ t. salt 1/4 c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses
Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees for 30 minutes (careful, honey browns faster!)
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Wednesday, August 31, 2011
Organic produce Co-Op
I get most of my organic produce from a local co-op called Your Health Source (http://www.yourhealthsource.org/). We buy a half share for $25 twice a month and get lots of yummy fruits and veggies, all certified organic. It's always what's in season so there have been some new veggies to try like broccolini or eggplant, and even some new fruits like persimmon. If you live in the DFW area you should check it out. There are lots of pickup locations across the metroplex! If you don't live here, you should investigate if there is one close to you. I think we save a bunch of money over what the order would have cost in the store. Here's a pic of our order this week. Remember we only get 1/2 a share so the full share would be twice as much!
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- Posted using BlogPress from my iPad
Wednesday, August 24, 2011
Banana Applesauce Pancakes
This is another good breakfast recipe. It's from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=90846 I, personally, think they should be a tad sweeter, but C hasn't complained. He eats them right up!
Ingredients
3/4 cup whole wheat flour
1 tbs baking powder
1/2 tbs brown sugar
1 cup 1% milk
1 medium egg
1/3 cup applesauce (unsweetened)
1/2 ripe medium banana
Directions
In a mixing bowl ( one with a spout works great) mix together the dry ingredients.
Add the egg and milk, mix well.
In a separate bowl, mash the banana and the applesauce.
Add applesauce mixture to the batter, mix well.
Pour onto greased griddle or frying pan.
Cook until bubbly, then flip.
Makes approx 10 4" pancakes.
Number of Servings: 10
Nutrition Info
Calories: 61.8
Fat: 0.9g
Carbohydrates: 11.7g
Protein: 2.7g
Recipe submitted by SparkPeople user CLUKASSEN.
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Ingredients
3/4 cup whole wheat flour
1 tbs baking powder
1/2 tbs brown sugar
1 cup 1% milk
1 medium egg
1/3 cup applesauce (unsweetened)
1/2 ripe medium banana
Directions
In a mixing bowl ( one with a spout works great) mix together the dry ingredients.
Add the egg and milk, mix well.
In a separate bowl, mash the banana and the applesauce.
Add applesauce mixture to the batter, mix well.
Pour onto greased griddle or frying pan.
Cook until bubbly, then flip.
Makes approx 10 4" pancakes.
Number of Servings: 10
Nutrition Info
Calories: 61.8
Fat: 0.9g
Carbohydrates: 11.7g
Protein: 2.7g
Recipe submitted by SparkPeople user CLUKASSEN.
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Tuesday, August 23, 2011
Veggie calzones
I found this recipe on the webpage for Birds Eye vegetables http://www.birdseye.com/meal_solutions_all_meals.html. I think next time I'll try to find a more nutritious pizza dough!
Ingredients
1 box (10 oz) Birds Eye® Chopped Spinach, thawed and squeezed dry (I used some frozen mixed veggies instead)
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
¼ teaspoon ground black pepper
1 pound fresh pizza dough
1 egg, beaten
Cooking Instructions
Preheat oven to 425° F.
In a medium bowl, combine spinach, cheeses, Italian seasoning and black pepper.
Divide dough into 4 pieces. On a floured surface, roll each piece into a 6-inch circle. Spoon ¼ spinach on the bottom half of each circle, leaving a ½-inch border.
Moisten edges of dough with water; fold dough over filling to form a half circle. Pinch edges well to seal. Cut several slits in top of dough and brush tops with egg.
Place on a greased baking sheet and bake for 12 to 14 minutes or until golden brown.
- Posted using BlogPress from my iPad
Ingredients
1 box (10 oz) Birds Eye® Chopped Spinach, thawed and squeezed dry (I used some frozen mixed veggies instead)
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
¼ teaspoon ground black pepper
1 pound fresh pizza dough
1 egg, beaten
Cooking Instructions
Preheat oven to 425° F.
In a medium bowl, combine spinach, cheeses, Italian seasoning and black pepper.
Divide dough into 4 pieces. On a floured surface, roll each piece into a 6-inch circle. Spoon ¼ spinach on the bottom half of each circle, leaving a ½-inch border.
Moisten edges of dough with water; fold dough over filling to form a half circle. Pinch edges well to seal. Cut several slits in top of dough and brush tops with egg.
Place on a greased baking sheet and bake for 12 to 14 minutes or until golden brown.
- Posted using BlogPress from my iPad
J&J's Baby Meat Balls
Once again, these meat balls are from my favorite site http://wholesomebabyfood.momtastic.com/Meals.htm. This recipe was a little difficult for me at first because it doesn't have quantities and I wasn't quite sure how to do the "parts" so I'll put what I used in parenthesis.
Ingredients:
- Ground Turkey, Beef or chicken (One lb ground beef)
- Plain baby cereal (boxed type) (I used 1 cup seasoned bread crumbs)
- Pureed veggies or fruits (I found some pureed squash in the freezer section. It was in a square package just like frozen spinach, and I used the whole thing)
- Spices as desired (I didn't use extra spices since my bread crumbs were already seasoned)
- Wheat Germ (I used maybe 1/4 cup)
Directions:
1. Place 1 part lean ground beef/turkey or chicken into a mixing bowl
2. Add 2 parts baby cereal and 1/2 part wheat germ. Use Spices that you find appropriate (you may use bread crumbs if you choose)
3. Add pureed veggies and/or fruit to moisten the mixture
4. Mix together as you would when making “adult" meatballs.
5. Bake in an oven at 400 degrees until brown and cooked thoroughly – Cover with tinfoil, be sure not to burn the meatballs as they will become tough on the outside and baby may not be able to eat them.
(*Ground turkey, rice cereal, wheat germ, pureed sweet potato, dash of cinnamon for example)
Thursday, August 18, 2011
Broccoli & Cheddar Cheese Nuggets
These are another fave of my son! It's from http://wholesomebabyfood.momtastic.com/broccolibabyfoodrecipes.html
1 16-oz Package frozen broccoli, cooked, drained, and chopped
1 cup seasoned bread crumbs (you could try using baby cereal if you want, we know it works well with "baby meatballs")
1 ½ cups shredded cheddar cheese (please use real cheese and not a "processed cheese food" product. Try tomato & basil cheddar.)
3 Large eggs or 5 egg yolks - Most pediatricians say it's ok to use whole egg in a baked good when baby is over 8-9 months old without allergies. I would recommend that you substitute 5 egg yolks for the whole eggs if serving this to those under 1 yr. Ask YOUR pediatrician.
Pre-Heat oven to 375
Lightly coat a baking sheet with olive oil and set aside.
Combine all remaining ingredients and mix well. *Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired.
Shape mixture into nuggets or fun shapes such as squares or squigglies etc..and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes.
Serve warm - Chop or mash these broccoli nuggets if your baby isn't able to handle bigger finger foods.
- Posted using BlogPress from my iPad
Wednesday, August 17, 2011
Healthy Carrot Muffins
These muffins are another great way to sneak veggies into breakfast! I found it on http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-carrot-muffin-recipe/index.html.
Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Directions
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Copyright 2005 Television Food Network, G.P. All rights reserved.
- Posted using BlogPress from my iPad
Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Directions
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Copyright 2005 Television Food Network, G.P. All rights reserved.
- Posted using BlogPress from my iPad
Beef and Quinoa Meatballs
This is one of the biggest hits with my son. I love it because it provides, protein, whole grain AND veggies. I got it from http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2533
Ingredients:
Nonstick cooking spray
1 pound (95-percent) lean ground beef
3/4 cup cooked quinoa
1/4 cup finely chopped onions
1/4 cup grated carrots
1/4 cup grated zucchini
2 tablespoons ketchup
1 tablespoon chopped garlic
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg
Directions:
Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.
In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.
(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)
Nutrition:
Per serving (about 4oz/113g-wt.): 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g total carbohydrate (1g dietary fiber, 2g sugar), 17g protein
- Posted using BlogPress from my iPad
Ingredients:
Nonstick cooking spray
1 pound (95-percent) lean ground beef
3/4 cup cooked quinoa
1/4 cup finely chopped onions
1/4 cup grated carrots
1/4 cup grated zucchini
2 tablespoons ketchup
1 tablespoon chopped garlic
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg
Directions:
Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.
In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.
(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)
Nutrition:
Per serving (about 4oz/113g-wt.): 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g total carbohydrate (1g dietary fiber, 2g sugar), 17g protein
- Posted using BlogPress from my iPad
Tuesday, August 16, 2011
Spinach nuggets
This one is from "Wholesome Toddler Food" (http://www.wholesometoddlerfood.com/weeklytoddlerrecipes.htm). I'll take a picture next time I make them and add it. I think mine got a little too done, but C still loves them!
Ingredients:
1 16-oz package frozen chopped spinach, cooked, drained, and chopped further if needed
1 cup Seasoned bread crumbs - (3/4 cup breadcrumbs and 1/4 cup wheat germ or flax meal is a healthy substitution!)
1 ½ cups shredded cheddar cheese Try tomato & basil cheddar!)
3 Large eggs or 5 egg yolks
1.Heat oven to 375F
2. Lightly coat a baking sheet with olive oil and set aside.
3. Combine all remaining ingredients and mix well. *Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired*.
4. Shape mixture into nuggets or fun shapes such as squares or squigglies etc..and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm
You can "roll" this out and then try using small cookie cutters to make these into fun shapes!
- Posted using BlogPress from my iPad
Ingredients:
1 16-oz package frozen chopped spinach, cooked, drained, and chopped further if needed
1 cup Seasoned bread crumbs - (3/4 cup breadcrumbs and 1/4 cup wheat germ or flax meal is a healthy substitution!)
1 ½ cups shredded cheddar cheese Try tomato & basil cheddar!)
3 Large eggs or 5 egg yolks
1.Heat oven to 375F
2. Lightly coat a baking sheet with olive oil and set aside.
3. Combine all remaining ingredients and mix well. *Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired*.
4. Shape mixture into nuggets or fun shapes such as squares or squigglies etc..and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm
You can "roll" this out and then try using small cookie cutters to make these into fun shapes!
- Posted using BlogPress from my iPad
Cheesy Spinach Spaghetti
I wanted some more recipes that included vegetables, and C loves pasta and cheese so I knew this would be a hit. I found this recipe on my Big Oven app, but you can also find it at
http://www.bigoven.com/recipe/176905/cheesy-spinach-spaghetti. I divided it up into individual servings and threw them in the freezer. My little guy gives it a thumbs up!
Ingredients:
10 ounces frozen chopped spinach
1 large egg
1/2 cup sour cream
1/2 cup milk
4 tablespoons grated Parmesan cheese
1 teaspoon onion salt
1/4 teaspoon black pepper
2 cups Monterey Jack cheese
8 ounces spaghetti (I used rotini instead)
Preparation:
Heat oven to 350 degrees. Cook spinach according to package directions, drain well and set aside. In large bowl, combine egg, sour cream, milk, 2 tablespoons of the Parmesan cheese, onion salt, pepper, spinach, and 1 cup of the Monterey Jack cheese. Add the spaghetti and toss well.
Pour the mixture in a baking dish that has been sprayed with nonstick cooking spray. Top with the remaining cheeses and bake for 30 minutes, until cheese is melted and top is lightly browned.
- Posted using BlogPress from my iPad
Monday, August 15, 2011
Sweet Potato Pancakes
This recipe is from one of my favorite websites "Wholesome Baby Food" (http://wholesomebabyfood.momtastic.com/index.htm)
The link for this specific recipe is http://wholesomebabyfood.momtastic.com/sweetpotatobabyfoodrecipes.htm
2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg (or 2 egg yolks)
1/3 cup all-purpose flour (use graham flour for a nice taste.)
1/2 tsp baking powder
1/4 cup milk (or more)
Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.
Add up to 1/3 cup of milk while stirring. Stir in 1 tbsp butter.
The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix.
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.
Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.
Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well.
- Posted using BlogPress from my iPad
The link for this specific recipe is http://wholesomebabyfood.momtastic.com/sweetpotatobabyfoodrecipes.htm
2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg (or 2 egg yolks)
1/3 cup all-purpose flour (use graham flour for a nice taste.)
1/2 tsp baking powder
1/4 cup milk (or more)
Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.
Add up to 1/3 cup of milk while stirring. Stir in 1 tbsp butter.
The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix.
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.
Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.
Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well.
- Posted using BlogPress from my iPad
Blueberry Zucchini Bread
I got this recipe from the Parents magazine (May 2011, p76). I couldn't find an online version so I'm typing it up. The article in the magazine also pointed out the healthy benefits of zucchini: vitamin C (to heal cuts and wounds), vitamin A (to strengthen the immune system, and Lutein and Zeaxanthin (for healthy eyes).
My little guy just ate it up, and my husband tried it and said it "wasn't bad". It should be noted that my husband is not a fan of breads in general.
Ingredients:
1 cup all purpose flour
1 cup whole wheat pastry flour
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp coarse sea salt
1/2 tsp, baking powder
3 eggs
3/4 cup canola oil
1 tsp vanilla extract,
2 cups shredded zucchini
1 cup blueberries
Steps:
1. Preheat oven to 350. Lightly coat the bottom of 4 mini 5-inch loaf pans or one 9-inch loaf pan with cooking spray; set aside.
2. In a large bowl combine flours, sugars, baking soda, cinnamon, salt, and baking powder; set aside. In another bowl, mix eggs, oil and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.
3. Spoon batter into prepared pan. Bake about 40 minutes for mini pans or about 1 hour for 9 inch pan or until golden brown and a toothpick comes out clean. (I also covered it with foil for baking) Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing. Each mini loaf makes 8 pieces, while the large loaf has 12. Freeze extra mini loaves for up to 3 months.
Nutrition per 2 mini slices: 185 calories; 3g protein; 11g fat (1g sat. fat); 19g carbs; 1g fiber; 30mg calcium; 1mg iron; 154mg sodium
- Posted using BlogPress from my iPad
Welcome to E's Eatery!
Welcome to the newest restaurant in town, right here in my little kitchen. My ever faithful patrons include my husband and my 15 month old son and friends on occasion when I try out anew recipe to take somewhere.
Since my son started eating solids I've been trying to make most of his food. When he was eating pureed baby food I started scouring the Internet and the local library looking for recipes to make for him. I wanted to feed him nutritious food, and mind you, I'm from the midwest so I'm not a complete health nut, so we try for the majority of his food to be organic with lots of whole grains and good ole fruits and veggies. Now that my son is older and distinguishing his tastes, I am trying to be more creative with finger and table foods. You might be asking, why don't you just feed him what you eat? Well that would be easier and definitely cheaper, but I make a lot of his food separate for a couple of reasons: 1- my body is already tarnished so why waste the money on organic foods for me (I'm kidding, but organics DO get expensive!) 2- my son goes to bed pretty early so he eats before we've even made dinner and 3-while we feel that we are somewhat "healthy" eaters, we would like to provide even more nutrition to our son!
So why am I writing all this nonsense? Well I always am telling my other mom friends about my latest cooking/baking task, so I thought this might be a good way to compile my recipes and notes so that hopefully someone else might benefit from it. Please know that these recipes are NOT my own, and I do NOT want any credit for creating them. I will always give you the source of the recipe so you can credit that person!
Anyway,I know there are other blogs out there that do the same thing, but I hope my compilation of recipes proves to be useful to my friends and family! If you decide to try out a recipe, please leave me a comment and let me know how it goes!
Since my son started eating solids I've been trying to make most of his food. When he was eating pureed baby food I started scouring the Internet and the local library looking for recipes to make for him. I wanted to feed him nutritious food, and mind you, I'm from the midwest so I'm not a complete health nut, so we try for the majority of his food to be organic with lots of whole grains and good ole fruits and veggies. Now that my son is older and distinguishing his tastes, I am trying to be more creative with finger and table foods. You might be asking, why don't you just feed him what you eat? Well that would be easier and definitely cheaper, but I make a lot of his food separate for a couple of reasons: 1- my body is already tarnished so why waste the money on organic foods for me (I'm kidding, but organics DO get expensive!) 2- my son goes to bed pretty early so he eats before we've even made dinner and 3-while we feel that we are somewhat "healthy" eaters, we would like to provide even more nutrition to our son!
So why am I writing all this nonsense? Well I always am telling my other mom friends about my latest cooking/baking task, so I thought this might be a good way to compile my recipes and notes so that hopefully someone else might benefit from it. Please know that these recipes are NOT my own, and I do NOT want any credit for creating them. I will always give you the source of the recipe so you can credit that person!
Anyway,I know there are other blogs out there that do the same thing, but I hope my compilation of recipes proves to be useful to my friends and family! If you decide to try out a recipe, please leave me a comment and let me know how it goes!
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