Vegetable "lasagna"

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.

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”)