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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Sunday, September 25, 2011
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!
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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.
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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.
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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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