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.

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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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.



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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.



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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.

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