Who says gold boxes of $15 truffles are the only way to go this holiday season?
What you will need:
8 oz Neufchatel or Cream Cheese
1 bag Milk chocolate chips (I use Ghirardelli)
1 bag Semisweet Chocolate chips
4 tablespoons instant coffee
sprinkles or nuts or Chocolate covered espresso beans to top
In a double boiler melt 8 Oz of Milk Chocolate (about 2/3rds of a bag). In a separate bowl whip cream cheese with instant coffee until it is fully dissolved and well whipped. Pour melted chocolate into cream cheese mixture and mix well. Refrigerate 30 minutes. Roll mixture into 1/2 inch balls
Melt remaining chocolate in double boiler. Coat each ball in chocolate, and top with Sprinkles or Chocolate covered espresso beans. Allow to set. Keep stored in refrigerator.
Monday, December 8, 2008
Peppermint Chocolate bark
What you will need:
1 bag bittersweet chocolate chips (I like Ghirardelli for my chocolate)
1 bag White Chocolate
10 Candy Canes (Smashed into very small pieces)
Using a double boiler or a double boiling method melt bittersweet chocolate. Spread Chocolate into a thin layer on top of parchment paper. Allow to cool about 30 minutes in refrigerator. In a clean bowl melt white chocolate. Once fully melted mix in candy cane. Spread white chocolate mixture on top of bittersweet chocolate. Allow to cool fully. Break up into large pieces. Enjoy!
1 bag bittersweet chocolate chips (I like Ghirardelli for my chocolate)
1 bag White Chocolate
10 Candy Canes (Smashed into very small pieces)
Using a double boiler or a double boiling method melt bittersweet chocolate. Spread Chocolate into a thin layer on top of parchment paper. Allow to cool about 30 minutes in refrigerator. In a clean bowl melt white chocolate. Once fully melted mix in candy cane. Spread white chocolate mixture on top of bittersweet chocolate. Allow to cool fully. Break up into large pieces. Enjoy!
Special Holiday Recipes
I am going to share some of my new and old favorite Holiday recipes. Since my toddler is almost two he is starting to eat more general foods so I will probably add more favoites.
Monday, November 10, 2008
Challah Bread
My New Years resolution has been to learn to bake. My neighbor gave me this recipe for Challah Bread. While time consumptive it is very easy and fun. I have added her traditional braid instructions, but you can also make short lengths rolled and knot it up in a nice manor and make rolls. Both are delicious.
What you will need:
1 pkg - active dry yeast
2 eggs slightly beaten
1 ¼ C warm water
5 – 5 ½ C flour
1t salt
1 egg yolk beaten with 1T water
¼ C honey
¼ C oil
In a large bowl dissolve yeast in water. Let sit until yeast bubbles (about 15 min.)
Stir in salt, honey, oil and eggs.
Gradually beat in about 4 ½ C flour to make a stiff dough
Turn dough onto floured board and knead until smooth and satiny (15 – 20 min.) adding flour as needed to prevent sticking.
Turn dough in a lightly greased bowl, cover and let rise in a warm place 1 ½ - 2 hours
Punch dough down
Knead briefly on lightly floured board to release air.
Set aside about ¾ C of dough and cover it
Divide remaining dough into 4 equal parts.
Roll each to about 20” long
Braid on a greased baking sheet as follows:
Pick up strand on right; bring it over next strand, under the 3rd strand and over the 4th strand on right until braid is completed. Pinch ends together.
Roll the reserved dough into a 15” long strip and cut into 3 pieces
Braid the 3 pieces and lay on top of large braid
Let rise in a warm place until bread almost doubles about 1 - 1 ½ hours
Use soft brush and spread egg yolk and water mixture evenly over braids
Bake @ 350° for 27 – 30 minutes
Bread is done when you tap and it sounds hollow
What you will need:
1 pkg - active dry yeast
2 eggs slightly beaten
1 ¼ C warm water
5 – 5 ½ C flour
1t salt
1 egg yolk beaten with 1T water
¼ C honey
¼ C oil
In a large bowl dissolve yeast in water. Let sit until yeast bubbles (about 15 min.)
Stir in salt, honey, oil and eggs.
Gradually beat in about 4 ½ C flour to make a stiff dough
Turn dough onto floured board and knead until smooth and satiny (15 – 20 min.) adding flour as needed to prevent sticking.
Turn dough in a lightly greased bowl, cover and let rise in a warm place 1 ½ - 2 hours
Punch dough down
Knead briefly on lightly floured board to release air.
Set aside about ¾ C of dough and cover it
Divide remaining dough into 4 equal parts.
Roll each to about 20” long
Braid on a greased baking sheet as follows:
Pick up strand on right; bring it over next strand, under the 3rd strand and over the 4th strand on right until braid is completed. Pinch ends together.
Roll the reserved dough into a 15” long strip and cut into 3 pieces
Braid the 3 pieces and lay on top of large braid
Let rise in a warm place until bread almost doubles about 1 - 1 ½ hours
Use soft brush and spread egg yolk and water mixture evenly over braids
Bake @ 350° for 27 – 30 minutes
Bread is done when you tap and it sounds hollow
Tuesday, November 4, 2008
Nana's Bananas
These banana snacks are truly one of my favorite childhood memories. My best friend as a very little girl had a Nana that she generously shared with me. When we were at Nana's house she would give us these Banana treats and now that my son is old enough to try them I was so excited when she shared the recipe with me.
What you will need
1 1/2 cups of Peanuts finely crushed.
1/4 cup honey
6 teaspoons peanut butter
2 bananas
It is easiest to do this over wax paper.
Cut Bananas into 3 short pieces slice each piece in half lengthwise. Between each half spread 1 teaspoon of peanut butter. Dip seam in peanuts. Spread honey around outside of banana and dip to cover in peanuts. Wrap in wax paper. Freeze. Serve frozen!
What you will need
1 1/2 cups of Peanuts finely crushed.
1/4 cup honey
6 teaspoons peanut butter
2 bananas
It is easiest to do this over wax paper.
Cut Bananas into 3 short pieces slice each piece in half lengthwise. Between each half spread 1 teaspoon of peanut butter. Dip seam in peanuts. Spread honey around outside of banana and dip to cover in peanuts. Wrap in wax paper. Freeze. Serve frozen!
Wednesday, October 1, 2008
Ravioli with Chicken and Winter Squash
What you will need:
2 Chicken breasts
1 brick frozen Winter Squash
1 package Cheese Ravioli (cooked)
1/2 cup Cream, Milk or half and half
chopped walnuts (optional)
Parmesean Cheese
salt pepper Olive Oil
Season chicken with salt and pepper. Heat pan with Olive oil and sear chicken on each side about 5 minutes until throughly cooked.
In a sauce pan cook squash until warm. Add milk. Stir until well blended. Add salt and pepper.
Slice Chicken thin and place over cooked ravioli top with Squash Puree. Add walnuts and serve with Parmesean cheese.
2 Chicken breasts
1 brick frozen Winter Squash
1 package Cheese Ravioli (cooked)
1/2 cup Cream, Milk or half and half
chopped walnuts (optional)
Parmesean Cheese
salt pepper Olive Oil
Season chicken with salt and pepper. Heat pan with Olive oil and sear chicken on each side about 5 minutes until throughly cooked.
In a sauce pan cook squash until warm. Add milk. Stir until well blended. Add salt and pepper.
Slice Chicken thin and place over cooked ravioli top with Squash Puree. Add walnuts and serve with Parmesean cheese.
Monday, September 8, 2008
Scalloped Potatoes
What you will need:
Prepared Bechamel
5 medium potatoes sliced very thin (I use the slicer on my grater)
2 onions sliced thin
1 cup sharp cheddar
3 tablespoons dijon mustard
salt and pepper
Mix dijon mustard into bechamel. In ovenware layer potatoes then onions then potatoes then onions then potatoes. Top with Cheddar. Pour Bechemel over and top with a little salt and pepper. Bake in oven at 375 until top is bubbly and brown (about 30 to 45 minutes). Serves about 8-12.
If your layers are too tight you may want to toss the potatoes in the bechamel a little to allow the sauce to evenly distribute.
If you want to prepare in advance cook through with out the Cheddar on top until potatoes are soft. Top before reheating with Cheese and allow to brown reaheat until bubbly (About 30 minutes).
Prepared Bechamel
5 medium potatoes sliced very thin (I use the slicer on my grater)
2 onions sliced thin
1 cup sharp cheddar
3 tablespoons dijon mustard
salt and pepper
Mix dijon mustard into bechamel. In ovenware layer potatoes then onions then potatoes then onions then potatoes. Top with Cheddar. Pour Bechemel over and top with a little salt and pepper. Bake in oven at 375 until top is bubbly and brown (about 30 to 45 minutes). Serves about 8-12.
If your layers are too tight you may want to toss the potatoes in the bechamel a little to allow the sauce to evenly distribute.
If you want to prepare in advance cook through with out the Cheddar on top until potatoes are soft. Top before reheating with Cheese and allow to brown reaheat until bubbly (About 30 minutes).
Bechamel Sauce
I wanted to add this recipe because I make alot of things and use this delicious lower fat creamy sauce. It is really easy. This recipe makes enough bechamel for a small lasagna, or a serving of 10-12 for scalloped potatoes, or a full 1 lb box od pastas worth of mac and cheese.
What you need:
3 cups skim milk (divided 2 cups and 1 cup)
3 tablespoons butter
3 tablespoons flour
salt and pepper
To make:melt butter in a pot on medium heat. One melted add flour and mix. stir until it forms a smooth paste that is off white in color. Using a whish add 2 cups of milk 1/4 cup at a time. Whisk well. Continue to stir often until thick and creamy. Continue to add third cup. If it gets too thick while using it add additional milk.
I flavor with Dijon mustard if I am making scalloped potatoes, or Nutmeg for greek dishes, or hot sauce for Mac and cheese...
What you need:
3 cups skim milk (divided 2 cups and 1 cup)
3 tablespoons butter
3 tablespoons flour
salt and pepper
To make:melt butter in a pot on medium heat. One melted add flour and mix. stir until it forms a smooth paste that is off white in color. Using a whish add 2 cups of milk 1/4 cup at a time. Whisk well. Continue to stir often until thick and creamy. Continue to add third cup. If it gets too thick while using it add additional milk.
I flavor with Dijon mustard if I am making scalloped potatoes, or Nutmeg for greek dishes, or hot sauce for Mac and cheese...
Freddie's First Recipe
Freddie is slowly learning the kitchen. This week he helped prepare Vegetable Soup. But today he impressed me with his Skills (well it may be simple and an accident but it made a messy snack less so.
Freddie's Cheerios Boat
What you will need:
1 banana halved both thenthwise and widthwise
1 tablespoon peanut butter
hand full of cheerios
Spread peanut butter on top of banana and dip in Cheerios.
Now I know it is easy but it IS his first recipe and he did not get peanut butter all over the place (while eating it) not bad for a 21 month old!
Freddie's Cheerios Boat
What you will need:
1 banana halved both thenthwise and widthwise
1 tablespoon peanut butter
hand full of cheerios
Spread peanut butter on top of banana and dip in Cheerios.
Now I know it is easy but it IS his first recipe and he did not get peanut butter all over the place (while eating it) not bad for a 21 month old!
Sunday, July 20, 2008
Summer Squash Purses
What you will need:
Puff Pastry cut into 9 Squares
1 Zucchini
1 yellow Squash
2 Carrots
9 slices of American Cheese
1 cup Shredded Cheddar Cheese
Dijon mustard
Butter (1 teaspoon)
Olive Oil (1 Teaspoon)
This recipe will make 9 pieces. They can be made smaller (cut each square of pastry and cheese into 4 squares before filling) if you are looking for a kid Friendly/adult friendly appetizer.
Using a box grater (The one that has larger circles) grate squash and Zucchini on an angle (this will make long pieces). Peel Carrot and gate the same way. Over medium heat warm butter and Olive oil. Add veggies until they are become medium soft (About 5 - 7 minutes).
On top of each square brush with Dijon mustard. Top each slice with Cheese and another light brush of Dijon mustard. Evenly distribute Veggies on top of each square. Sprinkle a little Cheddar on each. Pull the four corners of each square together to make a purse. Spay a pan with Non stick cooking spray and place each purse on top. Bake in a preheated oven at 400 degrees for 10 minutes or until brown. If you want a nice shine, brush each with an egg that has been whisked.
Puff Pastry cut into 9 Squares
1 Zucchini
1 yellow Squash
2 Carrots
9 slices of American Cheese
1 cup Shredded Cheddar Cheese
Dijon mustard
Butter (1 teaspoon)
Olive Oil (1 Teaspoon)
This recipe will make 9 pieces. They can be made smaller (cut each square of pastry and cheese into 4 squares before filling) if you are looking for a kid Friendly/adult friendly appetizer.
Using a box grater (The one that has larger circles) grate squash and Zucchini on an angle (this will make long pieces). Peel Carrot and gate the same way. Over medium heat warm butter and Olive oil. Add veggies until they are become medium soft (About 5 - 7 minutes).
On top of each square brush with Dijon mustard. Top each slice with Cheese and another light brush of Dijon mustard. Evenly distribute Veggies on top of each square. Sprinkle a little Cheddar on each. Pull the four corners of each square together to make a purse. Spay a pan with Non stick cooking spray and place each purse on top. Bake in a preheated oven at 400 degrees for 10 minutes or until brown. If you want a nice shine, brush each with an egg that has been whisked.
Tuesday, July 15, 2008
Just checking in...
Well its been awhile since I have started this blog, and I have really never posted anything but a recipe. I have started tracking my hits with a sitemeter and have found there are a couple forums that are enjoying my blog and a few people that have linked my blog to theirs and I want to say thank you! I am surprised that people actually find this useful and encourage you to contact me if there is something that you are looking for that I have not added. So thank you again! I am really happy that his is a resource for you all! -- Dana
Saturday, June 28, 2008
Stuffed French Toast
What you will need:
8 slices of bread
2 eggs whisked with a fork
1/4 cup Cream cheese softened
2 tablespoons Fruit Puree or 1/4 cup fresh berries of your choice
butter or cooking spray
Take cream cheese and fruit (or puree), and mix well. Evenly distribute cream cheese mixture on four slices of bread. Top each slice with another slice. Dip each "sandwich" into eggs and make sure both sides are saturated with egg.
Place each in heated pan coated with butter or cooking spray. Cook over medium heat until each side is browned.
Serve topped with maple syrup or lightly dusted with powdered sugar. (Allow to cool for the little ones).
8 slices of bread
2 eggs whisked with a fork
1/4 cup Cream cheese softened
2 tablespoons Fruit Puree or 1/4 cup fresh berries of your choice
butter or cooking spray
Take cream cheese and fruit (or puree), and mix well. Evenly distribute cream cheese mixture on four slices of bread. Top each slice with another slice. Dip each "sandwich" into eggs and make sure both sides are saturated with egg.
Place each in heated pan coated with butter or cooking spray. Cook over medium heat until each side is browned.
Serve topped with maple syrup or lightly dusted with powdered sugar. (Allow to cool for the little ones).
Pesto Pasta with Tomatoes
What you will need:
1 jar prepared pesto
1 lb Pasta
2 cans diced tomatoes drained
Prepare pasta per directions. While warm add Pesto. Mix well and add tomatoes. This is a great cold pasta salad. Serves 6-8
1 jar prepared pesto
1 lb Pasta
2 cans diced tomatoes drained
Prepare pasta per directions. While warm add Pesto. Mix well and add tomatoes. This is a great cold pasta salad. Serves 6-8
Spinach Artichoke Chicken (Slow cooker)
What you will need:
3 pounds boneless, skinless chicken breasts
2 cans artichoke hearts, drained
1 teaspoon Olive oil
1 tablespoon basil
8 cloves garlic, peeled and coarsely chopped
½ cup white wine (or chicken broth)
1 bag spinach
Pepper (to taste)
In Slow Cooker place chicken on the bottom of the stoneware. Top with artichokes, Garlic and basil. Pour in wine. Drizzle olive oil on top. Cook for 4 hours on High or 6-8 on low. Before serving top slow cooker with spinach and allow to cook for about 5 minute until spinach is wilted.
Season with salt and pepper as needed.
I served this over pesto Pasta with tomatoes.
3 pounds boneless, skinless chicken breasts
2 cans artichoke hearts, drained
1 teaspoon Olive oil
1 tablespoon basil
8 cloves garlic, peeled and coarsely chopped
½ cup white wine (or chicken broth)
1 bag spinach
Pepper (to taste)
In Slow Cooker place chicken on the bottom of the stoneware. Top with artichokes, Garlic and basil. Pour in wine. Drizzle olive oil on top. Cook for 4 hours on High or 6-8 on low. Before serving top slow cooker with spinach and allow to cook for about 5 minute until spinach is wilted.
Season with salt and pepper as needed.
I served this over pesto Pasta with tomatoes.
Vegetable Pasta
What you will need:
1 cup cooked pasta
1 tablespoon butter
1/2 cooked chicken breast diced
1/4 cup Parmesan cheese (Grated)
1/2 cup frozen Peas (cooked)
1/2 cup diced carrots steamed until soft
1/2 cup broccoli crowns steamed and cut up in small pieces
Melt butter over cooked pasta and mix in vegetables and chicken. Mix in most of the cheese and top with remaining cheese. This will feed two children. If you do not like steaming veggies you can used canned veggies and substitute corn or Lima beans for broccoli, however canned veggies do have a high salt content.
1 cup cooked pasta
1 tablespoon butter
1/2 cooked chicken breast diced
1/4 cup Parmesan cheese (Grated)
1/2 cup frozen Peas (cooked)
1/2 cup diced carrots steamed until soft
1/2 cup broccoli crowns steamed and cut up in small pieces
Melt butter over cooked pasta and mix in vegetables and chicken. Mix in most of the cheese and top with remaining cheese. This will feed two children. If you do not like steaming veggies you can used canned veggies and substitute corn or Lima beans for broccoli, however canned veggies do have a high salt content.
Saturday, June 14, 2008
Guacamole Nachos
What you will need:
3 Avacados
1 pinch Cumin
1 pinch groud corriander
1 pinch salt
1 pinch pepper
1 garlic clove minced
1/2 bag tortilla Chips
2 cups shredded cheese
(Serves 4)
Start by skinning and pitting avacados and crushing flesh with a fork. Add Cumin, Corriander, salt, pepper and garlic. Continue to crush until avocados are a creamy consistancy. Turn over to broil on high. In a pan layer tortilla chips. spread guac across chipps evenly and top with shreadder cheese. Place in broiler and watch for cheese to be melted (about 5 minutes or less).
3 Avacados
1 pinch Cumin
1 pinch groud corriander
1 pinch salt
1 pinch pepper
1 garlic clove minced
1/2 bag tortilla Chips
2 cups shredded cheese
(Serves 4)
Start by skinning and pitting avacados and crushing flesh with a fork. Add Cumin, Corriander, salt, pepper and garlic. Continue to crush until avocados are a creamy consistancy. Turn over to broil on high. In a pan layer tortilla chips. spread guac across chipps evenly and top with shreadder cheese. Place in broiler and watch for cheese to be melted (about 5 minutes or less).
Toddlerillada
What you will need:
1 Tortilla (Fajita sized)
1/4 cup cooked Diced or Shredded chicken
1/4 cup Cheese
1/4 cup Broccoli (Diced and cooked)
1 tablespoon Guacamole
1 tablespoon mild salsa
Preheat oven to 350. Spread guacamole on tortilla. Layer broccoli and Chicken and top with Cheese. Roll up and secure closed with a toothpick. Put in oven for about 20 minutes. Allow to cool and slice for little fingers. Drizzle salsa on top and serve.
1 Tortilla (Fajita sized)
1/4 cup cooked Diced or Shredded chicken
1/4 cup Cheese
1/4 cup Broccoli (Diced and cooked)
1 tablespoon Guacamole
1 tablespoon mild salsa
Preheat oven to 350. Spread guacamole on tortilla. Layer broccoli and Chicken and top with Cheese. Roll up and secure closed with a toothpick. Put in oven for about 20 minutes. Allow to cool and slice for little fingers. Drizzle salsa on top and serve.
Friday, May 30, 2008
Chicken and Sweet Potato melt
What you will need:
2 slices of bread (Freddie likes the very thin by peppridge farms)
Sweet potato (baked about 3 tablespoons)
1/2 of a chicken breast (Diced into very small pieces)
2 slices American Cheese
1 teaspoon of butter divded in half
Spread each slice of bread with sweet potato. Add chicken to each slice of bread. Top with Cheese and make a sandwich. Melt half butter in pan on medium high heat. Place in sandwich and allow to cook about 2-3 Minutes checking to make sure it does not burn. Flip and cook on other side until Brown and cheese is melty. Allow to cool about 2-3 minutes so not to burn your little one!
2 slices of bread (Freddie likes the very thin by peppridge farms)
Sweet potato (baked about 3 tablespoons)
1/2 of a chicken breast (Diced into very small pieces)
2 slices American Cheese
1 teaspoon of butter divded in half
Spread each slice of bread with sweet potato. Add chicken to each slice of bread. Top with Cheese and make a sandwich. Melt half butter in pan on medium high heat. Place in sandwich and allow to cook about 2-3 Minutes checking to make sure it does not burn. Flip and cook on other side until Brown and cheese is melty. Allow to cool about 2-3 minutes so not to burn your little one!
Saturday, May 10, 2008
Rosemary Balsamic Chicken Pouches
What you will need:
Chicken breast
rosemary (a pinch)
balsamic Vinegar (1-2 tablespoons)
Veggies (I used yellow squash, french cut green beans onions and pepper)
When we recently had BBQ Chicken pouches I only had a very spicy sauce so I made this as an alternative for Freddie. He ate the entire thing! You can use Frozen Veggies with out defrosting them as well.
Place all ingredients on foil. Fold to allow space for air. cut slit with knife. Bake 350 for 30-45 minutes.
Chicken breast
rosemary (a pinch)
balsamic Vinegar (1-2 tablespoons)
Veggies (I used yellow squash, french cut green beans onions and pepper)
When we recently had BBQ Chicken pouches I only had a very spicy sauce so I made this as an alternative for Freddie. He ate the entire thing! You can use Frozen Veggies with out defrosting them as well.
Place all ingredients on foil. Fold to allow space for air. cut slit with knife. Bake 350 for 30-45 minutes.
Pasta with Peas
What you will need:
2 cans Chickpeas drained
2 cups defrosted peas
1 can diced tomatoes (14 oz) **DRAINED**
1 lb Spaghetti
3/4 cup broth
1/2 teaspoon red pepper
4 cloves diced garlic
olive oil
flat leaf parsley to top
Salt and pepper to taste
OK some people hate chickpeas but I have to recommend this it is not overly Chickpeaish but it is really delicious and almost Creamy. This is adapted from a Rachel Ray recipe. It is a really hit with Freddie he loves it. It is good warm or cold as well. I would suggest it as an alternative to pasta salad.
Coarsely chop 1 can Chickpeas in food processor or blender.Heat oil in pan. Add garlic and red pepper to pan along with chopped chickpeas. Cook for about 2 minutes. Add broth whole Chickpeas, peas, and diced tomatoes. Cook down about 1 minute. Mix well with pasta and top with parsley. Add a little cheese if you want.
2 cans Chickpeas drained
2 cups defrosted peas
1 can diced tomatoes (14 oz) **DRAINED**
1 lb Spaghetti
3/4 cup broth
1/2 teaspoon red pepper
4 cloves diced garlic
olive oil
flat leaf parsley to top
Salt and pepper to taste
OK some people hate chickpeas but I have to recommend this it is not overly Chickpeaish but it is really delicious and almost Creamy. This is adapted from a Rachel Ray recipe. It is a really hit with Freddie he loves it. It is good warm or cold as well. I would suggest it as an alternative to pasta salad.
Coarsely chop 1 can Chickpeas in food processor or blender.Heat oil in pan. Add garlic and red pepper to pan along with chopped chickpeas. Cook for about 2 minutes. Add broth whole Chickpeas, peas, and diced tomatoes. Cook down about 1 minute. Mix well with pasta and top with parsley. Add a little cheese if you want.
BBQ Chicken Pouches
What you will need:
Foil
Chicken Breast
onion sliced
bell pepper Sliced
BBQ sauce
Place all ingredients on foil and fold gently to allow room for air. Poke with a knife and bake at 350 about 45 minutes. Serve with extra BBQ sauce as the sauce becomes watery when it cooks.
If you have a family where some like spicy others like Mild. Make a separate pouch for each person. Some Spicy some not. For an older toddler you can have them help by putting the veggies and sauce on the chicken.
Foil
Chicken Breast
onion sliced
bell pepper Sliced
BBQ sauce
Place all ingredients on foil and fold gently to allow room for air. Poke with a knife and bake at 350 about 45 minutes. Serve with extra BBQ sauce as the sauce becomes watery when it cooks.
If you have a family where some like spicy others like Mild. Make a separate pouch for each person. Some Spicy some not. For an older toddler you can have them help by putting the veggies and sauce on the chicken.
Raisin Bread Sandwiches
What you will need:
2 slices of Raisin Bread
1 tablespoon Cream cheese
1 Tablespoon fruit Spread
It s a simple Idea, but a real hit for Freddie!
Mix Cream Cheese and Fruit spread together. Spread Cream cheese mixture on one side of the bread and make a sandwich.
2 slices of Raisin Bread
1 tablespoon Cream cheese
1 Tablespoon fruit Spread
It s a simple Idea, but a real hit for Freddie!
Mix Cream Cheese and Fruit spread together. Spread Cream cheese mixture on one side of the bread and make a sandwich.
Sunday, April 20, 2008
Chicken Stock
What you will need:
The bones and skin from a Cooked or uncooked Chicken
5 or 6 carrots chopped up in big pieces
4 or Five stalks of Celery Chopped in thirds (leaves are fine too)
4 onions Peeled and Quartered
5 cloves of galric smashed
Water
While this is not a traditional toddler food it does make the most flavorful soup ever. Add noodles or dumplings to this stock once it is prepared and you will have a wonderful delisious soup. I started making stock when buying Split chicken breasts was more cost effective. I will typically buy a large pack of split breasts bone them and use the remaining skin and bones to make stock.
In a large pot place all ingredients. Fill pot with water almost to cover all ingredients. Allow to cook for about 2 hours covered on medium heat. Pour stock with bones into tupperware and allow to cool before refridgerating. For best results allow stock to sit 1-2 days. Remove from refridgerator spoon off Fat from top of stock and strain broth in a fine strainer. Using a spoon press vegetables to remove more fluid. Carrots can be reserved if you wish just do not crush these in the straing process. Season with salt and pepper to taste. Fat can be used for Bird Suet or recipies that call for Shmaltz. It can be frozen for about a month.
The bones and skin from a Cooked or uncooked Chicken
5 or 6 carrots chopped up in big pieces
4 or Five stalks of Celery Chopped in thirds (leaves are fine too)
4 onions Peeled and Quartered
5 cloves of galric smashed
Water
While this is not a traditional toddler food it does make the most flavorful soup ever. Add noodles or dumplings to this stock once it is prepared and you will have a wonderful delisious soup. I started making stock when buying Split chicken breasts was more cost effective. I will typically buy a large pack of split breasts bone them and use the remaining skin and bones to make stock.
In a large pot place all ingredients. Fill pot with water almost to cover all ingredients. Allow to cook for about 2 hours covered on medium heat. Pour stock with bones into tupperware and allow to cool before refridgerating. For best results allow stock to sit 1-2 days. Remove from refridgerator spoon off Fat from top of stock and strain broth in a fine strainer. Using a spoon press vegetables to remove more fluid. Carrots can be reserved if you wish just do not crush these in the straing process. Season with salt and pepper to taste. Fat can be used for Bird Suet or recipies that call for Shmaltz. It can be frozen for about a month.
Friday, April 11, 2008
Quick Rosemary Potatoes
What you will need:
5-8 Red potaotes washed (not peeled)
Extra Virgin Olive Oil
Salt and Pepper
4 tablespoons rosemary
Dice potatoes and placein a bowl. Microwave 8 minutes.
Place potatoes in a casserole dish and drizzle about 3 tablespoons of olive oil ontop of potatoes. Sprinkle salt and papper and rosemary. Bake at 350 for 45 minutes. If the potatoes are not browned to your liking turnoven to broil and watch potatoes (they should brown in 2-5 minutes).
5-8 Red potaotes washed (not peeled)
Extra Virgin Olive Oil
Salt and Pepper
4 tablespoons rosemary
Dice potatoes and placein a bowl. Microwave 8 minutes.
Place potatoes in a casserole dish and drizzle about 3 tablespoons of olive oil ontop of potatoes. Sprinkle salt and papper and rosemary. Bake at 350 for 45 minutes. If the potatoes are not browned to your liking turnoven to broil and watch potatoes (they should brown in 2-5 minutes).
Easy Chicken Divan
What you will need:
4 boneless - Skinless Chicken breasts
1 large bunch of broccoli
1 can Cream of Chicken soup (reducde fat and sodium)
1 cup Shreaded Cheddar cheese
1/2 Cup milk
1/4 cup Mayonaise (Hellman's or Best's)
4 tablespoon Dijon Mustard
Ground black Pepper (to taste)
Preheat oven at 350. On a medium heat cook chicken breast in a little water. Cook five minutes on each side. Steam broccoli and remove most of stems.
In a bowl combine, Soup, Milk, mayo and dijon. Mix until well blended. Sliice up chicken and put in the bottom of a casserole dish. Cover Chicken with 1/2 the soup mixture. Cover with steamed broccoli florets. Cover to with Cheese and pour remaining soup miture over broccoli as evenly as possible. Top with ground pepper. Bake in oven for 45 minutes.
This is great served over rice or with Rosemary potatoes. For smallertoddlers cook broccoli well and cut off all stems when serving.
4 boneless - Skinless Chicken breasts
1 large bunch of broccoli
1 can Cream of Chicken soup (reducde fat and sodium)
1 cup Shreaded Cheddar cheese
1/2 Cup milk
1/4 cup Mayonaise (Hellman's or Best's)
4 tablespoon Dijon Mustard
Ground black Pepper (to taste)
Preheat oven at 350. On a medium heat cook chicken breast in a little water. Cook five minutes on each side. Steam broccoli and remove most of stems.
In a bowl combine, Soup, Milk, mayo and dijon. Mix until well blended. Sliice up chicken and put in the bottom of a casserole dish. Cover Chicken with 1/2 the soup mixture. Cover with steamed broccoli florets. Cover to with Cheese and pour remaining soup miture over broccoli as evenly as possible. Top with ground pepper. Bake in oven for 45 minutes.
This is great served over rice or with Rosemary potatoes. For smallertoddlers cook broccoli well and cut off all stems when serving.
Monday, April 7, 2008
Spinach Meatballs
What you will need:
2 lbs Meatloaf mix (or 1 lb Ground pork and 1 lbs Ground beef)
1 cup Bread crumbs
2 eggs
1 brick of spinach defrosted and drained
6 cloves minced garlic (Miniced and divided)
1 tblsp each oregano, basil, parsley
1/4 cup parmesean cheese
1/4 cup dried onion flakes
1/4 cup rice cereal
1/4 Cup milk
1 can Peeled plum tomatoes
1 jar your fav sauce
Salt and pepper to taste
In a baking pan pour can of tomatoes into a glass baking dish. crush tomatoes with a fork add 2 cloves of garlic. Take all ingredients with the exception of the jar of sauce and mix in a large bowl gently with your hands. If mixture appears too wet add more Bread crumbs. If too dry more milk. Roll into balls and place in baking dish. Cover with jarred sauce. (Add additional seasoning to sauce if you wish). Cover dish with foil. Bake in preheated 350 oven for an hour.
2 lbs Meatloaf mix (or 1 lb Ground pork and 1 lbs Ground beef)
1 cup Bread crumbs
2 eggs
1 brick of spinach defrosted and drained
6 cloves minced garlic (Miniced and divided)
1 tblsp each oregano, basil, parsley
1/4 cup parmesean cheese
1/4 cup dried onion flakes
1/4 cup rice cereal
1/4 Cup milk
1 can Peeled plum tomatoes
1 jar your fav sauce
Salt and pepper to taste
In a baking pan pour can of tomatoes into a glass baking dish. crush tomatoes with a fork add 2 cloves of garlic. Take all ingredients with the exception of the jar of sauce and mix in a large bowl gently with your hands. If mixture appears too wet add more Bread crumbs. If too dry more milk. Roll into balls and place in baking dish. Cover with jarred sauce. (Add additional seasoning to sauce if you wish). Cover dish with foil. Bake in preheated 350 oven for an hour.
Monday, March 31, 2008
Savory French Toast
What you will need:
2 Eggs whisked
3 slices Whole wheat bread
Onion powder
Garlic Powder
Dijon Mustard
Pepper
Paprika
Wisk eggs and a Pinch of Onion Powder, Garlic Powder, Paprika, and Pepper. Take bread and spread mustardon one side. Dip in egg. Place in buttered heated skillet (medium heat) and brown on both sides. Serve with sliced tomato or cheese on top.
2 Eggs whisked
3 slices Whole wheat bread
Onion powder
Garlic Powder
Dijon Mustard
Pepper
Paprika
Wisk eggs and a Pinch of Onion Powder, Garlic Powder, Paprika, and Pepper. Take bread and spread mustardon one side. Dip in egg. Place in buttered heated skillet (medium heat) and brown on both sides. Serve with sliced tomato or cheese on top.
Sloppy Tom in the Grass
What you will need:
1 can Manwich Sloppy Joe Sauce
1 onion Chopped
1 package of Ground turkey
1 package chopped spinach thawed
We made this and Freddie ate it much better then when we had omitted the spinach. To spice it up for adults spinkle a little hot sauce on top before serving.
Brown and break up turkey in Pan. Add onion and cook until translucent. Mix in spinach and sauce until heated through. Serve on a roll for adults on a plate for kids.
1 can Manwich Sloppy Joe Sauce
1 onion Chopped
1 package of Ground turkey
1 package chopped spinach thawed
We made this and Freddie ate it much better then when we had omitted the spinach. To spice it up for adults spinkle a little hot sauce on top before serving.
Brown and break up turkey in Pan. Add onion and cook until translucent. Mix in spinach and sauce until heated through. Serve on a roll for adults on a plate for kids.
Monday, March 17, 2008
Sweet no-mess-sticky-free French toast
What you Will need:
1 or two slices of Bread (One was enough for Freddie)
1 egg (whippedwith a wire wisk)
2 teaspoons of Jam (we like Pear or apple butter)
butter or cooking spray
I came up with this recipe this morning. It is fantastic because you can sweeten without using powdered sugar or sticky syrup. It is neat enough for those still using hands.
Take bread and spread jam on one side of bread making a light layer. Dip bread in egg. Allow bread to be saturated in egg. In a frypan spay melt butter or spraywith cooking spray. Place bread in pan and cook until side is lightly browned. Flip and Cook until side is browned. Cut in triangles or strips and serve!
1 or two slices of Bread (One was enough for Freddie)
1 egg (whippedwith a wire wisk)
2 teaspoons of Jam (we like Pear or apple butter)
butter or cooking spray
I came up with this recipe this morning. It is fantastic because you can sweeten without using powdered sugar or sticky syrup. It is neat enough for those still using hands.
Take bread and spread jam on one side of bread making a light layer. Dip bread in egg. Allow bread to be saturated in egg. In a frypan spay melt butter or spraywith cooking spray. Place bread in pan and cook until side is lightly browned. Flip and Cook until side is browned. Cut in triangles or strips and serve!
Wednesday, March 12, 2008
Southwest scramblers
What you will need:
2 eggs
1/8th cup Rice
1/8th cup black Beans
1 tablespoon diced tomatoes or Salsa
1/4 cup Shredded Cheese
1 tablespoon chopped cilantro
1/4 avocado diced
This is a great recipe to use the left over black beans and rice you may have.
In a non stick skillet add Rice, beans, tomato and cilantro. Heat until warmed and mix in eggs. Slowly scramble eggs into mixture and when eggs have cooked add cheese. Serve topped with avacado. This also make a great wrap.
2 eggs
1/8th cup Rice
1/8th cup black Beans
1 tablespoon diced tomatoes or Salsa
1/4 cup Shredded Cheese
1 tablespoon chopped cilantro
1/4 avocado diced
This is a great recipe to use the left over black beans and rice you may have.
In a non stick skillet add Rice, beans, tomato and cilantro. Heat until warmed and mix in eggs. Slowly scramble eggs into mixture and when eggs have cooked add cheese. Serve topped with avacado. This also make a great wrap.
Green Eggs and Ham
What you will need:
1 Egg
3 tablespoons Spinach chopped and cooked
1/4 cup shredded cheese
1 ham Steak
In a non stick skillet gentle scramble egg and add spinach in small amounts at a time. when firm top with cheese.
Heat Ham Steak up in skillet intil warmed (medium heat). Slice into sticks or small pieces depending on your childs eating ability.
1 Egg
3 tablespoons Spinach chopped and cooked
1/4 cup shredded cheese
1 ham Steak
In a non stick skillet gentle scramble egg and add spinach in small amounts at a time. when firm top with cheese.
Heat Ham Steak up in skillet intil warmed (medium heat). Slice into sticks or small pieces depending on your childs eating ability.
Friday, March 7, 2008
Cheesey Beans and Rice
What you will need:
1 cup cooked rice
1/4 cup cooked black beans
1/4 cup diced tomatoes (not drained)
1/4 cup grated Cheddar Cheese
1 tablespoon chopped cilantro
We were having burritos for dinner, and needed an option Freddie could eat. Since the meat was a bit tough for him we used the other fillings to come up with this meal (Which he loved).
Mix all ingredients together in a bowl warm slightly if necessary.
1 cup cooked rice
1/4 cup cooked black beans
1/4 cup diced tomatoes (not drained)
1/4 cup grated Cheddar Cheese
1 tablespoon chopped cilantro
We were having burritos for dinner, and needed an option Freddie could eat. Since the meat was a bit tough for him we used the other fillings to come up with this meal (Which he loved).
Mix all ingredients together in a bowl warm slightly if necessary.
Thursday, March 6, 2008
Ian's Avacado and Banana Puree
What you will need:
1 avocado
1 banana
1/2 cup plain yogurt
This recipe was given to me by my friend Meredith. She suggest using this puree on a sandwich with banana slices.
Add all ingredients to a blender and blend until smooth.
1 avocado
1 banana
1/2 cup plain yogurt
This recipe was given to me by my friend Meredith. She suggest using this puree on a sandwich with banana slices.
Add all ingredients to a blender and blend until smooth.
Monday, March 3, 2008
Pastine
What you will need:
1 carrot Diced small
2 cups chicken broth
1/4 cup finely shreaded and chopped Chicken breast
1/2 cup Pastine pasta
This is a great started foor for infants. You can omit the carrots at first. This is also a very popular soup with sick kids as the Pastine looks like little stars.
In a covered pot over medium heat boil Carrots and broth. When carrots are soft add chicken and pastine. Cook for 6 minutes siring ocassionally. Allow to cool and serve.
1 carrot Diced small
2 cups chicken broth
1/4 cup finely shreaded and chopped Chicken breast
1/2 cup Pastine pasta
This is a great started foor for infants. You can omit the carrots at first. This is also a very popular soup with sick kids as the Pastine looks like little stars.
In a covered pot over medium heat boil Carrots and broth. When carrots are soft add chicken and pastine. Cook for 6 minutes siring ocassionally. Allow to cool and serve.
Rotini with Spinach and Ricotta
What you will need:
3 Tablespoons Ricotta
1 teaspoon prepared Pesto
1 cup cooked pasta (Rotini)
1/4 cup chopped Spinach
In a Bowl mix Ricotta and pesto. Adding a small amount at a time slowly mix spinach in. Add Pasta and mix well until coated. Serve warm.
3 Tablespoons Ricotta
1 teaspoon prepared Pesto
1 cup cooked pasta (Rotini)
1/4 cup chopped Spinach
In a Bowl mix Ricotta and pesto. Adding a small amount at a time slowly mix spinach in. Add Pasta and mix well until coated. Serve warm.
Eggs Florentine
What you will need:
1 egg
3 Tablespoons Milk
2 tablespoons Chopped Spinach
2 tablespoons Ricotta
1 tablespoon butter
Mix egg and milk with a wisk. In a frying pan melt butter and warm spinach. Break up spinach and add egg mixture. Using a fork stir eggs until semi cooked. Add Ricotta in 1/2 tablespoon at a time. Stir until eggs a fully cooked. Serve. You can use a different cheese if you prefer.
1 egg
3 Tablespoons Milk
2 tablespoons Chopped Spinach
2 tablespoons Ricotta
1 tablespoon butter
Mix egg and milk with a wisk. In a frying pan melt butter and warm spinach. Break up spinach and add egg mixture. Using a fork stir eggs until semi cooked. Add Ricotta in 1/2 tablespoon at a time. Stir until eggs a fully cooked. Serve. You can use a different cheese if you prefer.
Laura's MIL Pasta
What you will need:
1 lb hot Italian sausage- ground
1 medium onion, chopped
3 cloves garlic, minced
2 26oz jars marinara sauce
6 Tbsp bottled basil pesto
1 lb penne pasta
1/2 lb mozzarella cheese
1 Cup parmesan cheese
1 bag (6 oz) spinach (frozen, thawed, works fine)
This recipe is my friend Laurs's favorite. It is her Mother in Law's recipe and it is fantastic. I added about 12 oz of spinach.
In large non-stick skillet, cook sausage on medium-high heat, breaking up meat, until meat no longer is pink, 5 minutes. Add onion, stirring constantly until onion is softened, about 5 minutes. Add garlic, cook 1 minute. Add marinara sauce, simmer over medium heat 10 minutes. Stir in pesto. Set aside.
Cook penne according to package directions
Heat oven to 375. Coat 13x9 dish with non-stick cooking spray. Spread thin layer of sausage Mixture over bottom of dish.
In large bowl, combine cooked penne, remaining sauce, cheese, 3/4 C parmesan and the spinach. Spoon into baking dish. Sprinkle the remaining parmesan over the top.5. Bake at 375 for 30 minutes
*note: this freezes and re-heats very well
1 lb hot Italian sausage- ground
1 medium onion, chopped
3 cloves garlic, minced
2 26oz jars marinara sauce
6 Tbsp bottled basil pesto
1 lb penne pasta
1/2 lb mozzarella cheese
1 Cup parmesan cheese
1 bag (6 oz) spinach (frozen, thawed, works fine)
This recipe is my friend Laurs's favorite. It is her Mother in Law's recipe and it is fantastic. I added about 12 oz of spinach.
In large non-stick skillet, cook sausage on medium-high heat, breaking up meat, until meat no longer is pink, 5 minutes. Add onion, stirring constantly until onion is softened, about 5 minutes. Add garlic, cook 1 minute. Add marinara sauce, simmer over medium heat 10 minutes. Stir in pesto. Set aside.
Cook penne according to package directions
Heat oven to 375. Coat 13x9 dish with non-stick cooking spray. Spread thin layer of sausage Mixture over bottom of dish.
In large bowl, combine cooked penne, remaining sauce, cheese, 3/4 C parmesan and the spinach. Spoon into baking dish. Sprinkle the remaining parmesan over the top.5. Bake at 375 for 30 minutes
*note: this freezes and re-heats very well
Sunday, March 2, 2008
Mashed Potatoes
What you will need:
8 Potatoes peeled and diced
1/2 stick of butter
Milk
Salt and Pepper to taste
In a large pot of water boil potatoes until soft. Strain potatoes and put in a large bowl. Using a masher or a fork crush potatoes. Add butter and mix using a hand mixer. Pour in milk 1/4 cup at a time until potatoes are smooth. Be careful not to add too much milk or they will become runny. If this happens, boil another potato and add it to the mixture.
To reduce the fat in this use chicken broth or skim milk (in place of milk) and omit the butter. Just remember that chicken broth can be high in sodium so you may want to eliminate any salt.
For a fun variation add roasted garlic.
8 Potatoes peeled and diced
1/2 stick of butter
Milk
Salt and Pepper to taste
In a large pot of water boil potatoes until soft. Strain potatoes and put in a large bowl. Using a masher or a fork crush potatoes. Add butter and mix using a hand mixer. Pour in milk 1/4 cup at a time until potatoes are smooth. Be careful not to add too much milk or they will become runny. If this happens, boil another potato and add it to the mixture.
To reduce the fat in this use chicken broth or skim milk (in place of milk) and omit the butter. Just remember that chicken broth can be high in sodium so you may want to eliminate any salt.
For a fun variation add roasted garlic.
Shepard's Pie
8 medium-sized potatoes peeled and cut up into pieces about 1 in
3 tbsp Olive Oil
1 medium onion diced
1 lb Ground Turkey (Ground beef)
About 1 cup Skim milk (Butter and Chicken Broth)
1 package frozen peas and carrots thawed (1 can peas 1 can carrots)
salt and pepper **to taste**
Fat free gravy **I like Heinz**
(4 to 6 slices of cheese)
I like to make a lower fat Shepard's pie. This recipe is based on a recipe my grandmother used to make us. This can be al ot of fun to serve to children as you can use all the different parts to make pictures on their plates. This was affectionatley known as mish-mosh. Everything in ()parentheses is in the full fat/salt recipe instead of listed ingredient.
Boil potatoes until fork-tender. While potatoes are boiling, soften onions in olive oil in a medium fry pan over medium heat. When clear, add the turkey. Use a wooden spoon or fork to crumble meat. (For a more beefy flavor you can add a teaspoon of Worchestire sauce.) Cook until all meat is thoroughly browned.
Drain potatoes and start to mash with fork. Add milk until smooth (add about a 1/4 cup at a time lessening what you add as it becomes creamier). Add salt and pepper to taste. In a casserole pan layer meat on bottom followed by peas and carrots. If you choose to use cheese, add on top of veggies and then layer mashed potates. Cook in oven for about 30 minutes at 350. Serve with a little gravy.
Total prep time 30 minutes.
3 tbsp Olive Oil
1 medium onion diced
1 lb Ground Turkey (Ground beef)
About 1 cup Skim milk (Butter and Chicken Broth)
1 package frozen peas and carrots thawed (1 can peas 1 can carrots)
salt and pepper **to taste**
Fat free gravy **I like Heinz**
(4 to 6 slices of cheese)
I like to make a lower fat Shepard's pie. This recipe is based on a recipe my grandmother used to make us. This can be al ot of fun to serve to children as you can use all the different parts to make pictures on their plates. This was affectionatley known as mish-mosh. Everything in ()parentheses is in the full fat/salt recipe instead of listed ingredient.
Boil potatoes until fork-tender. While potatoes are boiling, soften onions in olive oil in a medium fry pan over medium heat. When clear, add the turkey. Use a wooden spoon or fork to crumble meat. (For a more beefy flavor you can add a teaspoon of Worchestire sauce.) Cook until all meat is thoroughly browned.
Drain potatoes and start to mash with fork. Add milk until smooth (add about a 1/4 cup at a time lessening what you add as it becomes creamier). Add salt and pepper to taste. In a casserole pan layer meat on bottom followed by peas and carrots. If you choose to use cheese, add on top of veggies and then layer mashed potates. Cook in oven for about 30 minutes at 350. Serve with a little gravy.
Total prep time 30 minutes.
Potato Salad
What you will need:
3 lbs Potatoes cubed
1 cup Mayonaise
2 tablespoons Dijon Mustard
2 stalks Celery diced (small dice)
2 Eggs
Salt and Pepper to season
Place cubed potatoes in a large pot of water and cover. Place pot on medium heat and allow for water to boil. Once water has boiled for 5 minutes turn off heat and add eggs. Allow for water to cool (about 10 minutes). Eggs should be hard boiled. Drain potatoes and place in a bowl. Shell eggs and chop. Add egg and celery to potato. Gently mix in mayonaise and mustard. Season to tase with salt and pepper.
3 lbs Potatoes cubed
1 cup Mayonaise
2 tablespoons Dijon Mustard
2 stalks Celery diced (small dice)
2 Eggs
Salt and Pepper to season
Place cubed potatoes in a large pot of water and cover. Place pot on medium heat and allow for water to boil. Once water has boiled for 5 minutes turn off heat and add eggs. Allow for water to cool (about 10 minutes). Eggs should be hard boiled. Drain potatoes and place in a bowl. Shell eggs and chop. Add egg and celery to potato. Gently mix in mayonaise and mustard. Season to tase with salt and pepper.
Tuesday, February 26, 2008
Spanish Rice (Slow cooker)
What you will need:
1 1/2 lbs Ground Beef or Ground Turkey
1 large can Crushed Tomatoes
1 cup Tomato sauce
1 Red Pepper diced
1 Green Pepper diced
1 Red Onion diced
1 cup Rice
2 1/2 teaspoons Chili Powder
1 1/2 teaspoons Salt
1 cup Water
2 teaspoons Worcheshire Sauce
2 cup frozen Green Beans (defrosted)
1 Bay leaf
This is so simple. It makes enough to feed 6 to 8 people. The best thing is that after having it for dinner you can freeze the remaining amount to use for stuffed peppers... Just cut the tops off the peppers and top with a small amount of tomato paste.
Brown meat. Drain off any oil from the meat and put all ingredients in Slow Cooker. Stir well. Cook on High for 3 hours. Serve and enjoy.
You can substitute any vegetable for the green beans. I like to add a vegetable to traditional spanish rice to increase the vegetable content. If you do not have a bay leaf you can omit it. If you do use the bay leaf make sure to remove it before serving.
1 1/2 lbs Ground Beef or Ground Turkey
1 large can Crushed Tomatoes
1 cup Tomato sauce
1 Red Pepper diced
1 Green Pepper diced
1 Red Onion diced
1 cup Rice
2 1/2 teaspoons Chili Powder
1 1/2 teaspoons Salt
1 cup Water
2 teaspoons Worcheshire Sauce
2 cup frozen Green Beans (defrosted)
1 Bay leaf
This is so simple. It makes enough to feed 6 to 8 people. The best thing is that after having it for dinner you can freeze the remaining amount to use for stuffed peppers... Just cut the tops off the peppers and top with a small amount of tomato paste.
Brown meat. Drain off any oil from the meat and put all ingredients in Slow Cooker. Stir well. Cook on High for 3 hours. Serve and enjoy.
You can substitute any vegetable for the green beans. I like to add a vegetable to traditional spanish rice to increase the vegetable content. If you do not have a bay leaf you can omit it. If you do use the bay leaf make sure to remove it before serving.
Sunday, February 24, 2008
Polka Dotted Mashers
What you will need:
1 cup Mashed Potatoes
3 tablespoons Ricotta cheese
1/4 cup cooked Peas
2 tablespoons Whole Berry Cranberry Sauce
1/4 cup cooked Chicken Shredded (Or pureed if you have a littler one)
I wanted to make something fun for Freddie that he would enjoy that would utilize the chicken I was making for dinner and the left over mashed potatoes. It is a fun meal of white potatoes with green and red polka dots. And it actually tastes great!
Warm your mashed poatoes and mix in peas, ricotta, and chicken. Add in cranberry sauce and gently mix.
1 cup Mashed Potatoes
3 tablespoons Ricotta cheese
1/4 cup cooked Peas
2 tablespoons Whole Berry Cranberry Sauce
1/4 cup cooked Chicken Shredded (Or pureed if you have a littler one)
I wanted to make something fun for Freddie that he would enjoy that would utilize the chicken I was making for dinner and the left over mashed potatoes. It is a fun meal of white potatoes with green and red polka dots. And it actually tastes great!
Warm your mashed poatoes and mix in peas, ricotta, and chicken. Add in cranberry sauce and gently mix.
Turkey Dinner Cupcakes
What you will need:
Stuffing Prepared
Mashed Potatoes
Cooked Turkey (any form that your toddler can manage)
Whole Cranberry Sauce
This is a great way to use leftovers from a large turkey dinner.
In a muffin tin fill each cup halfway with stuffing. Pour one teaspoon of water on top. Fill remainder of cup with turkey. Using a little pressure, gently press turkey into cups.
Fill a plastic bag with warm mashed potatoes. Cut the corner off and squeeze potatoes on top of cups like frosting. Bake in oven at 325 until top is slightly browned. Top each with a 1/2 teaspoon of Cranberry Sauce.
Stuffing Prepared
Mashed Potatoes
Cooked Turkey (any form that your toddler can manage)
Whole Cranberry Sauce
This is a great way to use leftovers from a large turkey dinner.
In a muffin tin fill each cup halfway with stuffing. Pour one teaspoon of water on top. Fill remainder of cup with turkey. Using a little pressure, gently press turkey into cups.
Fill a plastic bag with warm mashed potatoes. Cut the corner off and squeeze potatoes on top of cups like frosting. Bake in oven at 325 until top is slightly browned. Top each with a 1/2 teaspoon of Cranberry Sauce.
Thursday, February 21, 2008
Veggie Puffs
What you will need:
1 sheet thawed Puff Pastry
4 Carrots finely chopped
1 Onion diced
2 small Zucchini diced
1 Red Pepper diced
6 slices of your favorite cheese
1 pat Butter
Salt and Pepper
This is a recipe adapted from my Mother's Vegetarian Wellington. She would make this with Blue cheese for my brother at holidays. It helps to have cheese cloth to drain the vegetables.
Melt butter in pan on stovetop. On medium heat put all vegetables in pan and allow to cook until pepper is soft. Be sure to avoid burning the vegetables. When vegetables are cooked transfer to cheese cloth and drain. Squeeze out any additional water from veggies.
Unfold puff pastry and using folds cut three pieces. Start at bottom of dough and add cheese, then vegetables, and top with cheese. Fold short end to short end and seal by pressing edges together.
On a nonstick baking sheet place pouches and bake per the instructions on the puff pastry box. Serve and enjoy!
This makes 3 servings, and they can be frozen before baking for later use.
1 sheet thawed Puff Pastry
4 Carrots finely chopped
1 Onion diced
2 small Zucchini diced
1 Red Pepper diced
6 slices of your favorite cheese
1 pat Butter
Salt and Pepper
This is a recipe adapted from my Mother's Vegetarian Wellington. She would make this with Blue cheese for my brother at holidays. It helps to have cheese cloth to drain the vegetables.
Melt butter in pan on stovetop. On medium heat put all vegetables in pan and allow to cook until pepper is soft. Be sure to avoid burning the vegetables. When vegetables are cooked transfer to cheese cloth and drain. Squeeze out any additional water from veggies.
Unfold puff pastry and using folds cut three pieces. Start at bottom of dough and add cheese, then vegetables, and top with cheese. Fold short end to short end and seal by pressing edges together.
On a nonstick baking sheet place pouches and bake per the instructions on the puff pastry box. Serve and enjoy!
This makes 3 servings, and they can be frozen before baking for later use.
Tuesday, February 19, 2008
Vegetable Lasagna
What you will need:
1 box Dried Lasagna Noodles Cooked **
4-6 Cups Milk
1 Cup Flour
1 cup Butter
1 can Artichoke Hearts drained and chopped
1 bag frozen Spinach defrosted and squeezed dry
1 bag Broccoli Crowns defrosted and coarsely chopped
1 can Roasted Red Peppers drained
2 cloves Garlic Minced
1 Onion diced small
2 tablespoons Olive oil
1 lb shredded Mozzerella
2 Cups Parmesean
Fresh basil (optional)
We made this for Freddie's first birthday. Instead of Ricotta I use a Milk, flour and Butter mixture called a Bechamel sauce. I think it makes the most spectacular Lasagna.
Sautee onion and garlic on medium heat in olive oil. When onion is translucent add spinach and chop well until it forms very small separated pieces.
In a pot melt 1/2 cup of butter over medium heat. Add 1/2 cup of flour and mix well with a whisk. Add milk 1/4 cup at a time and whisk until you have a creamy consistancy. Repeat with remaining butter and flour if needed. In a lasagna pan start by layering bechamel sauce, one of your vegetables, pasta and cheeses. (Reserve some cheese for later.) Continue until you run out of noodles or height in the pan. The top layer should be Bechamel sauce. Bake covered at 350 for 40 minutes. Top with remaining cheese and bake uncovered until top is bubbly and browning. Allow to sit 10 minutes and serve. You can top this with fresh basil if you please.
** note I do not recommend the no cook pasta since it does not give the consistency that I look for in my lasagna.
For fun try layering this with the meat lasagna.
1 box Dried Lasagna Noodles Cooked **
4-6 Cups Milk
1 Cup Flour
1 cup Butter
1 can Artichoke Hearts drained and chopped
1 bag frozen Spinach defrosted and squeezed dry
1 bag Broccoli Crowns defrosted and coarsely chopped
1 can Roasted Red Peppers drained
2 cloves Garlic Minced
1 Onion diced small
2 tablespoons Olive oil
1 lb shredded Mozzerella
2 Cups Parmesean
Fresh basil (optional)
We made this for Freddie's first birthday. Instead of Ricotta I use a Milk, flour and Butter mixture called a Bechamel sauce. I think it makes the most spectacular Lasagna.
Sautee onion and garlic on medium heat in olive oil. When onion is translucent add spinach and chop well until it forms very small separated pieces.
In a pot melt 1/2 cup of butter over medium heat. Add 1/2 cup of flour and mix well with a whisk. Add milk 1/4 cup at a time and whisk until you have a creamy consistancy. Repeat with remaining butter and flour if needed. In a lasagna pan start by layering bechamel sauce, one of your vegetables, pasta and cheeses. (Reserve some cheese for later.) Continue until you run out of noodles or height in the pan. The top layer should be Bechamel sauce. Bake covered at 350 for 40 minutes. Top with remaining cheese and bake uncovered until top is bubbly and browning. Allow to sit 10 minutes and serve. You can top this with fresh basil if you please.
** note I do not recommend the no cook pasta since it does not give the consistency that I look for in my lasagna.
For fun try layering this with the meat lasagna.
Monday, February 18, 2008
Traditional Mac and Cheese
What you will need:
1 box Elbow Pasta cooked and drained
1 block Farmer Cheese (Located by Cottage cheese in store)
8 oz Gruyere Cheese
8 oz Sharp Cheddar Cheese
8 oz Cheddar Jack Cheese
8 oz American Cheese
2 tablespoons Butter
2 finely diced Shallots
1/2 cup Flour
3/4 cup Milk
1/2 cup Bread crumbs
1/2 cup dry White Wine
Tabasco sauce
I adapted this recipe from my favorite chef, Charlie Palmer. This is high in fat but full of flavor.
In a large Dutch oven melt butter over medium heat and cook shallots until translucent. Add wine and allow to burn off about 2 minutes. Slowly stir flour into pot. Add milk as mixture gets thick and stir with a wisk. Add cheese one at a time starting with farmers cheese and allow to melt. If mixture becomes too thick add a small amount of milk. Add tabasco to taste. When well mixed add in macroni and coat evenly. Top with breadcrumbs and bake at 350 until top has browned.
1 box Elbow Pasta cooked and drained
1 block Farmer Cheese (Located by Cottage cheese in store)
8 oz Gruyere Cheese
8 oz Sharp Cheddar Cheese
8 oz Cheddar Jack Cheese
8 oz American Cheese
2 tablespoons Butter
2 finely diced Shallots
1/2 cup Flour
3/4 cup Milk
1/2 cup Bread crumbs
1/2 cup dry White Wine
Tabasco sauce
I adapted this recipe from my favorite chef, Charlie Palmer. This is high in fat but full of flavor.
In a large Dutch oven melt butter over medium heat and cook shallots until translucent. Add wine and allow to burn off about 2 minutes. Slowly stir flour into pot. Add milk as mixture gets thick and stir with a wisk. Add cheese one at a time starting with farmers cheese and allow to melt. If mixture becomes too thick add a small amount of milk. Add tabasco to taste. When well mixed add in macroni and coat evenly. Top with breadcrumbs and bake at 350 until top has browned.
Sunday, February 17, 2008
Croque Danielle
What you will need:
8 slices bread
8 slices of Cheese (American or Swiss)
16 slices of Turkey
6 Eggs
1/4 cup Milk
1 cup Sharp Cheddar Cheese shredded
Well I always called this sandwich a Croque Madame. But I was completely wrong. So I am giving it a new name to not confuse anyone. This is definately not a figure-freindly food but it is delicious.
Preheat oven to 350. In a bowl mix eggs and milk until well blended.
Prepare each sandwich with 1 slice bread, 1 slice of cheese, 4 slices of turkey, 1 slice of cheese, and top with 1 slice of bread. Place on a spatula and gently dip bottom of sandwich into egg mixture. Place sandwich egg-side-down on a non-stick cookie sheet (I like to use nonstick foil for easy clean up). Top each sandwich with 1/4 cup shredded cheese. Pour remaining egg mixture evenly on top of sandwiches. Bake until top of sandwich is browned and bubbly.
8 slices bread
8 slices of Cheese (American or Swiss)
16 slices of Turkey
6 Eggs
1/4 cup Milk
1 cup Sharp Cheddar Cheese shredded
Well I always called this sandwich a Croque Madame. But I was completely wrong. So I am giving it a new name to not confuse anyone. This is definately not a figure-freindly food but it is delicious.
Preheat oven to 350. In a bowl mix eggs and milk until well blended.
Prepare each sandwich with 1 slice bread, 1 slice of cheese, 4 slices of turkey, 1 slice of cheese, and top with 1 slice of bread. Place on a spatula and gently dip bottom of sandwich into egg mixture. Place sandwich egg-side-down on a non-stick cookie sheet (I like to use nonstick foil for easy clean up). Top each sandwich with 1/4 cup shredded cheese. Pour remaining egg mixture evenly on top of sandwiches. Bake until top of sandwich is browned and bubbly.
Stuffed French Toast
What you will need:
4 Eggs
1 tablespoon Sour cream
8 slices of Bread (Cinnamon Swirl, Raisin or Challah Recommended)
8 oz Cream Cheese (at room temperature)
1 cup Chopped berries
1 tablespoon butter
Powdered Sugar
Berries for decoration
In a bowl mix creamcheese and berries until well mixed. Evenly divide creamcheese mixture between 4 slices of bread. Top each with another slice of Bread making a sandwich. Cut each piece in half diagonally.
In a bowl combine eggs and sour cream. Whip gently with a wisk until well bended.
Heat a griddle or large frypan on medium heat and melt butter to coat. Dip each piece of sandwich into egg batter and place on pan until browned. Flip and brown other side. Serve dusted with powdered sugar and topped with berries.
** for fun cut each sandwich with a cookie or sandwich cutter that makes fun designs!
4 Eggs
1 tablespoon Sour cream
8 slices of Bread (Cinnamon Swirl, Raisin or Challah Recommended)
8 oz Cream Cheese (at room temperature)
1 cup Chopped berries
1 tablespoon butter
Powdered Sugar
Berries for decoration
In a bowl mix creamcheese and berries until well mixed. Evenly divide creamcheese mixture between 4 slices of bread. Top each with another slice of Bread making a sandwich. Cut each piece in half diagonally.
In a bowl combine eggs and sour cream. Whip gently with a wisk until well bended.
Heat a griddle or large frypan on medium heat and melt butter to coat. Dip each piece of sandwich into egg batter and place on pan until browned. Flip and brown other side. Serve dusted with powdered sugar and topped with berries.
** for fun cut each sandwich with a cookie or sandwich cutter that makes fun designs!
Friday, February 15, 2008
Meat Lasagna
What you will need:
1 box Dried Lasagna Noodles Cooked **
4-6 Cups Milk
1 Cup Flour
1 cup of butter
1 can Crushed Tomato
1 can tomato paste
1 lb ground beef
2 cloves Garlic Minced
1 onion diced small
2 tablespoons Olive oil
1 lb shredded Mozzerella
2 Cups Parmesean
We made this for Freddie's first birthday. This is a traditional Italian Lasagna. Instead of Ricotta it is common to use a Milk, flour and Butter mixture called a Becemel sauce. I think it makes the most spectacular Lasagna.
Sautee onion and Garlic on medium heat in olive oil. When onion is translucent add ground beef and chop well so that meat forms very small separated pieces. Drain oil from beef and addcan of Crushed tomatoes and tomatoe Paste. Mix well set aside.
In a pot melt 1/2 cup of butter over medium heat. Add 1/2 cup of flour and mix well with a whisk. add milk 1/4 cup at a time and whisk until you have a creamy consistancy. Repeat with remaining butter and Flour if needed.
In a lasagna pan start by layering bechemel sauce, meat, pasta and Cheeses. Continue until you run out of noodles or height in the pan. Top Layer should be Bechemel sauce, reserve some cheese.
Bake covered at 350 for 40 minutes. Top with remaining Cheese and bake uncovered until topis bubbly and browning. Allow to sit 10minutes and serve. You can top this with Fresh Basil if you please.
** note I do not recommend the no cook pasta it does not give the consistancy that I look for in my lasagna.
1 box Dried Lasagna Noodles Cooked **
4-6 Cups Milk
1 Cup Flour
1 cup of butter
1 can Crushed Tomato
1 can tomato paste
1 lb ground beef
2 cloves Garlic Minced
1 onion diced small
2 tablespoons Olive oil
1 lb shredded Mozzerella
2 Cups Parmesean
We made this for Freddie's first birthday. This is a traditional Italian Lasagna. Instead of Ricotta it is common to use a Milk, flour and Butter mixture called a Becemel sauce. I think it makes the most spectacular Lasagna.
Sautee onion and Garlic on medium heat in olive oil. When onion is translucent add ground beef and chop well so that meat forms very small separated pieces. Drain oil from beef and addcan of Crushed tomatoes and tomatoe Paste. Mix well set aside.
In a pot melt 1/2 cup of butter over medium heat. Add 1/2 cup of flour and mix well with a whisk. add milk 1/4 cup at a time and whisk until you have a creamy consistancy. Repeat with remaining butter and Flour if needed.
In a lasagna pan start by layering bechemel sauce, meat, pasta and Cheeses. Continue until you run out of noodles or height in the pan. Top Layer should be Bechemel sauce, reserve some cheese.
Bake covered at 350 for 40 minutes. Top with remaining Cheese and bake uncovered until topis bubbly and browning. Allow to sit 10minutes and serve. You can top this with Fresh Basil if you please.
** note I do not recommend the no cook pasta it does not give the consistancy that I look for in my lasagna.
Creamy Ravioli with Peas
What you will need:
1 box Fresh Mini Ravioli
3 tablespoons Ricotta Cheese
1 tablespoon Parmesean Cheese
1 cup peas cooked
Freddie had this for Valentine's day and it was a hit! We served it with extra peas on the side and he enjoyed eating them as well.
Boil and Cook pasta. In a bowl combine Cheeses. When Pasta is done drain and add to the cheese mixture. Mix in peas. Serve...
For Adults add a pinch of salt and pepper. For a little kick add fresh ground red pepper.
1 box Fresh Mini Ravioli
3 tablespoons Ricotta Cheese
1 tablespoon Parmesean Cheese
1 cup peas cooked
Freddie had this for Valentine's day and it was a hit! We served it with extra peas on the side and he enjoyed eating them as well.
Boil and Cook pasta. In a bowl combine Cheeses. When Pasta is done drain and add to the cheese mixture. Mix in peas. Serve...
For Adults add a pinch of salt and pepper. For a little kick add fresh ground red pepper.
Wednesday, February 13, 2008
Asian Inspired Chicken Dumplings
What you will need:
Wonton or Dumpling Wrappers
1 lb Ground Chicken
1 Bag Coleslaw mix
1 Bunch Scallions Diced
5 tablespoons Fresh Ground Ginger Root
1 tablespoon Sugar
4 tablespoons Soy sauce
This recipe is adapted from one of my husbands students family recipe. We first had these at a heritage day celebration.
Take Chicken, Scallions, Ginger, Sugar and soy and mix well. Allow to sit 5 minutes then add the coleslaw Mix. Take one Tablespoon of Mix and place it in wrapper. Wet sides of wrapper and fold over to seal. Continue until you either run out of wrappers or Mixture. Boil Dumpings until they float to top of pot. Once they have all floated add 1/2 cup cold water and wait until Dumplings float to top a second time. Test to see if cooked through. If not add another 1/2 Cup of cold water. Serve.
NOTE- If you have chicken breasts you can add scallion, ginger, sugar and soy to a Cuisinart to chop then add Breasts to grind to a paste. Add Coleslaw and Pulse until well blended. This mixture makes a nicer texture for your dumplings.
Wonton or Dumpling Wrappers
1 lb Ground Chicken
1 Bag Coleslaw mix
1 Bunch Scallions Diced
5 tablespoons Fresh Ground Ginger Root
1 tablespoon Sugar
4 tablespoons Soy sauce
This recipe is adapted from one of my husbands students family recipe. We first had these at a heritage day celebration.
Take Chicken, Scallions, Ginger, Sugar and soy and mix well. Allow to sit 5 minutes then add the coleslaw Mix. Take one Tablespoon of Mix and place it in wrapper. Wet sides of wrapper and fold over to seal. Continue until you either run out of wrappers or Mixture. Boil Dumpings until they float to top of pot. Once they have all floated add 1/2 cup cold water and wait until Dumplings float to top a second time. Test to see if cooked through. If not add another 1/2 Cup of cold water. Serve.
NOTE- If you have chicken breasts you can add scallion, ginger, sugar and soy to a Cuisinart to chop then add Breasts to grind to a paste. Add Coleslaw and Pulse until well blended. This mixture makes a nicer texture for your dumplings.
Tuesday, February 12, 2008
Crock Pot Pulled BBQ Chicken sandwiches
What you will need:
4 - 6 boneless Chicken Breasts
1 bottle of your favorite BBQ sauce
Hard Rolls (Makes 4- 6 servings)
1 red pepper Sliced to thin slices
1/2 red onion Sliced to thin slices
6 tablespoons crumbled blue cheese
I made this last night and it was great. You can make this more toddler friendly by taking out the pepper onions and using cheddar cheese instead of blue.
In Crockpot place a single layer of chicken breasts. Add 1 cup of water and cook on low heat for 6 hours. Drain Water from Crockpot and shred Chicken with a fork. Pour in BBQ sauce reserving 1 table spoon. Turn Crockpot to warm. In a separate pan place a teaspon of oilive oil. Once heated add Peppers and onions. Cook Peppers and Onions until softened. Add remaining BBQ sauce and take off heat.
On each roll place chicken (About 1/3 cup) top with onion mixture and the a tablespoon of blue cheese.
4 - 6 boneless Chicken Breasts
1 bottle of your favorite BBQ sauce
Hard Rolls (Makes 4- 6 servings)
1 red pepper Sliced to thin slices
1/2 red onion Sliced to thin slices
6 tablespoons crumbled blue cheese
I made this last night and it was great. You can make this more toddler friendly by taking out the pepper onions and using cheddar cheese instead of blue.
In Crockpot place a single layer of chicken breasts. Add 1 cup of water and cook on low heat for 6 hours. Drain Water from Crockpot and shred Chicken with a fork. Pour in BBQ sauce reserving 1 table spoon. Turn Crockpot to warm. In a separate pan place a teaspon of oilive oil. Once heated add Peppers and onions. Cook Peppers and Onions until softened. Add remaining BBQ sauce and take off heat.
On each roll place chicken (About 1/3 cup) top with onion mixture and the a tablespoon of blue cheese.
"Stuffed" Tomatoes
What you will need:
2 cooked Chicken Breasts
3 Tomatoes (On the vine work best)
4 tablespoons Pea Puree
1 tablespoon Mayo
Onion Salt
Ground Pepper
As a Child one of my favorite dinners were tomatoes stuffed with tuna. This is an alternative using chicken which is more universal.
Chop chicken in a food processor or for older children dice Chicken. Transfer to a bowl and add Pea puree, Mayo a pinck of onion salt and Pepper. Mix with a spoon until well blended.
Prepare tomatoes by cutting of tops. Use a spoon to gently remove center of tomato. Fill tomatoed with Chicken mixture for the adults or older children. For toddlers dice up the tomato and serve it with the Chicken salad.
2 cooked Chicken Breasts
3 Tomatoes (On the vine work best)
4 tablespoons Pea Puree
1 tablespoon Mayo
Onion Salt
Ground Pepper
As a Child one of my favorite dinners were tomatoes stuffed with tuna. This is an alternative using chicken which is more universal.
Chop chicken in a food processor or for older children dice Chicken. Transfer to a bowl and add Pea puree, Mayo a pinck of onion salt and Pepper. Mix with a spoon until well blended.
Prepare tomatoes by cutting of tops. Use a spoon to gently remove center of tomato. Fill tomatoed with Chicken mixture for the adults or older children. For toddlers dice up the tomato and serve it with the Chicken salad.
Monday, February 11, 2008
Sylvia's Turkey Meatloaf
What you will need:
1 chopped Onion
2 Chopped Carrots
1 Cup Ketchup (separated in 1/2 cups)
1 1/2 cup Bread crumbs
1 lb Ground Turkey
2 eggs
olive oil
salt and pepper
This is my best attempt at replicating my Mother in Law's meatloaf.
Place fry pan on stovetop at medium heat. Coat a pan with Olive oil. Add carrots and stir for 3 minutes. Add Onion and Cook until onion is translucent. Allow mixture to cool.
In a bowl add turkey, Bread crumbs, 1/2 Cup of Ketchup, eggs, carrot and onion mixture a pinch of salt and pepper. Mix with hands until all is well blended. If mixture is too wet add bread crumbs 1/4 cup at a time. If too Dry add a little ketchup.
Line a pan with Nonstick foil or cooking spray and add mixture. Bake at 350 for 30 minutes. Brush top with remaining Ketchup, and bake an addition 15 to 30 minutes. Use a meat thermometer to check if done.
1 chopped Onion
2 Chopped Carrots
1 Cup Ketchup (separated in 1/2 cups)
1 1/2 cup Bread crumbs
1 lb Ground Turkey
2 eggs
olive oil
salt and pepper
This is my best attempt at replicating my Mother in Law's meatloaf.
Place fry pan on stovetop at medium heat. Coat a pan with Olive oil. Add carrots and stir for 3 minutes. Add Onion and Cook until onion is translucent. Allow mixture to cool.
In a bowl add turkey, Bread crumbs, 1/2 Cup of Ketchup, eggs, carrot and onion mixture a pinch of salt and pepper. Mix with hands until all is well blended. If mixture is too wet add bread crumbs 1/4 cup at a time. If too Dry add a little ketchup.
Line a pan with Nonstick foil or cooking spray and add mixture. Bake at 350 for 30 minutes. Brush top with remaining Ketchup, and bake an addition 15 to 30 minutes. Use a meat thermometer to check if done.
Pasta and Meatballs
What you will need:
1 lb Ground Meatloaf mix
2 Eggs
1 cup Bread Crumbs
2 tablepoons Dried Onion Flakes
2 cloves Garlic minced (Separated)
Oregano
Parsley
Basil
1 can Tomato Sauce
2 cans Crushed Tomato
Salt and Pepper
Parmesean Cheese
In a large Dutch oven or pot pour in crushed tomato, and sauce. Add a Pinch of each oregano, parsley, basil, salt, and pepper. Add 1 clove of minced garlic. Place pot on stove at medium heat. Cover.
In a bowl combine Meatloaf mix, eggs, onion flakes, garlic, a Pinch of each Basil, parsley and Oregano. Using your hands mix well. Add 1/4 cup Parmesean cheese. Mix. Add 1/2 cup of Bread crumbs and Mix. Add the rest of the bread crumbs. If you find that this mixture is a little dry you can add 1/3 cup of Milk... If it is too wet add more Bread crumbs or Parmesean Cheese.
Roll meat mixture into 1.5 inch balls. Add each ball to the sauce, do not brown in a pan. Cook on stove for 15 minutes. After 15 minute stir gently. Increase heat to medium-high. Continue to stir every few minutes to avoid meatballs from sticking to the bottom of the pot. After cooking 1 hour test a meatball to make sure it is cooked through. Add 1 cup of Parmesean cheese to the sauce.
Serve over pasta.
NOTE: If you prefer a sweet sauce add 1 teaspoon sugar to sauce in the beginning. If you have extra purees you would like to use you can throw them into the sauce as well. If you are opposed to usingmeat loaf mix this can be made with Beef or other meats , however the meatballs will be come harder in consistancy.
1 lb Ground Meatloaf mix
2 Eggs
1 cup Bread Crumbs
2 tablepoons Dried Onion Flakes
2 cloves Garlic minced (Separated)
Oregano
Parsley
Basil
1 can Tomato Sauce
2 cans Crushed Tomato
Salt and Pepper
Parmesean Cheese
In a large Dutch oven or pot pour in crushed tomato, and sauce. Add a Pinch of each oregano, parsley, basil, salt, and pepper. Add 1 clove of minced garlic. Place pot on stove at medium heat. Cover.
In a bowl combine Meatloaf mix, eggs, onion flakes, garlic, a Pinch of each Basil, parsley and Oregano. Using your hands mix well. Add 1/4 cup Parmesean cheese. Mix. Add 1/2 cup of Bread crumbs and Mix. Add the rest of the bread crumbs. If you find that this mixture is a little dry you can add 1/3 cup of Milk... If it is too wet add more Bread crumbs or Parmesean Cheese.
Roll meat mixture into 1.5 inch balls. Add each ball to the sauce, do not brown in a pan. Cook on stove for 15 minutes. After 15 minute stir gently. Increase heat to medium-high. Continue to stir every few minutes to avoid meatballs from sticking to the bottom of the pot. After cooking 1 hour test a meatball to make sure it is cooked through. Add 1 cup of Parmesean cheese to the sauce.
Serve over pasta.
NOTE: If you prefer a sweet sauce add 1 teaspoon sugar to sauce in the beginning. If you have extra purees you would like to use you can throw them into the sauce as well. If you are opposed to usingmeat loaf mix this can be made with Beef or other meats , however the meatballs will be come harder in consistancy.
Saturday, February 9, 2008
Bruschetta
What you will need:
5 Tomatoes what ever is in season (Plum if winter)
1 clove garlic crushed
2 tablespoons olive oil (Extra virgin if possible)
Fresh Basil cut in strips.
salt to taste
Take Basil and pick off 6 leaves and stack them on top of eachother. Roll them lengthwise. Slice into small pieces and this will create your strips.
Add Basil into bowl with Olive oil and garlic. Mix and set aside for about 15 minutes so the garlic and basil can flavor the oil. Dice tomatoes into bite sized pieces. Mix tomatoes in with oil mixture.
Serving Suggestions: Serve on toast, Pasta, with Crackers, or even add to grilled chese sandwich. Top with a little Parmesean cheese if you like.
5 Tomatoes what ever is in season (Plum if winter)
1 clove garlic crushed
2 tablespoons olive oil (Extra virgin if possible)
Fresh Basil cut in strips.
salt to taste
Take Basil and pick off 6 leaves and stack them on top of eachother. Roll them lengthwise. Slice into small pieces and this will create your strips.
Add Basil into bowl with Olive oil and garlic. Mix and set aside for about 15 minutes so the garlic and basil can flavor the oil. Dice tomatoes into bite sized pieces. Mix tomatoes in with oil mixture.
Serving Suggestions: Serve on toast, Pasta, with Crackers, or even add to grilled chese sandwich. Top with a little Parmesean cheese if you like.
Ziti with ham peas
What you will need:
2 Cups Cooked Pasta Such as Ziti or spaghetti
1/2 cup frozen or fresh peas cooked
1/2 cup of diced cooked Ham
2 tablespoons olive oil
1 cup grated Parmesean Cheese
1 pinch Garlic salt
1 pinch ground pepper
After pasta is cooked place it back in pot and bring back to stove at medium heat. Add in olive oil and coat pasta. Add peas and ham to pot and stir continuously to not burn pasta. Add Grated Cheese, garlic salt, and pepper. Stir. Serve.
You can add 1/2 a cup of ricotta for a creamier taste and reduce the olive oil to 1 teaspoon.
2 Cups Cooked Pasta Such as Ziti or spaghetti
1/2 cup frozen or fresh peas cooked
1/2 cup of diced cooked Ham
2 tablespoons olive oil
1 cup grated Parmesean Cheese
1 pinch Garlic salt
1 pinch ground pepper
After pasta is cooked place it back in pot and bring back to stove at medium heat. Add in olive oil and coat pasta. Add peas and ham to pot and stir continuously to not burn pasta. Add Grated Cheese, garlic salt, and pepper. Stir. Serve.
You can add 1/2 a cup of ricotta for a creamier taste and reduce the olive oil to 1 teaspoon.
Friday, February 8, 2008
Mini Quiche
What you need:
1 Pillsbury Refridgerated Pie Crust
6 eggs
1/3 cup milk
1 small onion Diced
1 cup Cheese
A variety of Cooked Veggies Chopped (optional)
A variety of Cooked Meats Diced (optional)
Olive Oil
Salt and Pepper
Quiche has always been a favorite of my family. It is so versitle and can be made in so many different ways. It is perfect to serve for Breakfast lunch or dinner. With Mini Quiche you are able to make several different Quiche with differnt Cheeses and Veggies.
Using a round glass or round cookie cutter, cut circles of dough out of unrolled pie crust (about 3 inches in diameter). Place Circles in non stick or greased mini Cupcake pan. Bake until slightly browned. If you do not have a mini cupcake pan use a muffin tin and make your circles bigger by rolling them after cut.
In a pan sautee the onion over medium heat in 1 tablespoon of olive oil. When onions are translucent put aside. In a bowl wisk eggs and milk season with a pinch of salt and pepper. When crusts are done Fill each with onion, any vegetables or meats and top with Cheese. Ladle egg mixture to fill cup. This is a great way to involve an older toddler or child. Allow them to create their own quiche. Bake in oven at 350 until eggs are firm. Allow to sit 10 minutes before serving.
Suggested Combinations:
Gruyere Cheese, Diced Ham
American Cheese, Chedder Cheese and Swiss
Cheddar and Broccoli
Asparagus and Swiss
Diced grilled Chicken Sundried Tomatoes, Mozzerella and pepper
1 Pillsbury Refridgerated Pie Crust
6 eggs
1/3 cup milk
1 small onion Diced
1 cup Cheese
A variety of Cooked Veggies Chopped (optional)
A variety of Cooked Meats Diced (optional)
Olive Oil
Salt and Pepper
Quiche has always been a favorite of my family. It is so versitle and can be made in so many different ways. It is perfect to serve for Breakfast lunch or dinner. With Mini Quiche you are able to make several different Quiche with differnt Cheeses and Veggies.
Using a round glass or round cookie cutter, cut circles of dough out of unrolled pie crust (about 3 inches in diameter). Place Circles in non stick or greased mini Cupcake pan. Bake until slightly browned. If you do not have a mini cupcake pan use a muffin tin and make your circles bigger by rolling them after cut.
In a pan sautee the onion over medium heat in 1 tablespoon of olive oil. When onions are translucent put aside. In a bowl wisk eggs and milk season with a pinch of salt and pepper. When crusts are done Fill each with onion, any vegetables or meats and top with Cheese. Ladle egg mixture to fill cup. This is a great way to involve an older toddler or child. Allow them to create their own quiche. Bake in oven at 350 until eggs are firm. Allow to sit 10 minutes before serving.
Suggested Combinations:
Gruyere Cheese, Diced Ham
American Cheese, Chedder Cheese and Swiss
Cheddar and Broccoli
Asparagus and Swiss
Diced grilled Chicken Sundried Tomatoes, Mozzerella and pepper
Macaroni and Meat
What you will need:
about 1 Lb Ground Turkey, Chicken, or Beef
3 cups (dried) of Elbow Pasta - Cooked
1 finely Diced Onion
1 finely Diced Green or Red Pepper
1 finely diced carrot
2 finely diced stalks of celery
1 clove Garlic Crushed
1 can diced Tomatoes
1 can tomato paste
1 cup Mozzerella cheese shredded
Parmesean Cheese
Olive Oil
This was one of the first meals that we had and shared with Freddie. It made for some fun pictures of baby in Tomato Sauce, but over all it was a hit. I think Mommy and Daddy enjoyed this the most! When dicing veggies dice should be about 1/2 a cenimeter square.
In a large Dutch oven or pot heat 1 tbsp of oil on medium heat. Add onion, garlic, Pepper, Carrot, and celery. Cook until onions are translucent and soft. Add ground meat of your choice to pan and break up with spatula cook until browned and pieces are well broken up. Add Tomato paste and diced tomatoes (not drained). Stir until well mixed with Meat. Add cooked pasta to mixture and coat. Add mozzerella Cheese and allow to melt. Serve topped with Parmesean Cheese.
about 1 Lb Ground Turkey, Chicken, or Beef
3 cups (dried) of Elbow Pasta - Cooked
1 finely Diced Onion
1 finely Diced Green or Red Pepper
1 finely diced carrot
2 finely diced stalks of celery
1 clove Garlic Crushed
1 can diced Tomatoes
1 can tomato paste
1 cup Mozzerella cheese shredded
Parmesean Cheese
Olive Oil
This was one of the first meals that we had and shared with Freddie. It made for some fun pictures of baby in Tomato Sauce, but over all it was a hit. I think Mommy and Daddy enjoyed this the most! When dicing veggies dice should be about 1/2 a cenimeter square.
In a large Dutch oven or pot heat 1 tbsp of oil on medium heat. Add onion, garlic, Pepper, Carrot, and celery. Cook until onions are translucent and soft. Add ground meat of your choice to pan and break up with spatula cook until browned and pieces are well broken up. Add Tomato paste and diced tomatoes (not drained). Stir until well mixed with Meat. Add cooked pasta to mixture and coat. Add mozzerella Cheese and allow to melt. Serve topped with Parmesean Cheese.
Thursday, February 7, 2008
Easy Chicken Pot Pie
What you will need:
1 package of rolled refridgerated Prepared Pie Crust (Found in the pillsbury section of store)
1 to 2 cups Chicken cooked and shredded into bite sized pieces
1 (16 oz) bag of your favorite frozen vegetables cut into bite sized pieces
2 cans Cream of Chicken Soup
I make this if I buy a rotisserie chicken. I use all the leftover meat to make this potpie as a second meal. Last time we made this we went in a Mile High Stlye and added and extra bag of veggies. Try different Cream soups for different flavors!
Heat and drain veggies. In a pie plate place one piece of dough to line the bottom of the plate. Fill crust with chicken, vegetables, and top with soups. Top with second crust and pinch closed. Vent pie by cutting slits in the top of the crust. Bake at 375 for 45 minutes. If edge starts to brown too much cover edge with foil. Allow to sit for 10 minutes before serving.
1 package of rolled refridgerated Prepared Pie Crust (Found in the pillsbury section of store)
1 to 2 cups Chicken cooked and shredded into bite sized pieces
1 (16 oz) bag of your favorite frozen vegetables cut into bite sized pieces
2 cans Cream of Chicken Soup
I make this if I buy a rotisserie chicken. I use all the leftover meat to make this potpie as a second meal. Last time we made this we went in a Mile High Stlye and added and extra bag of veggies. Try different Cream soups for different flavors!
Heat and drain veggies. In a pie plate place one piece of dough to line the bottom of the plate. Fill crust with chicken, vegetables, and top with soups. Top with second crust and pinch closed. Vent pie by cutting slits in the top of the crust. Bake at 375 for 45 minutes. If edge starts to brown too much cover edge with foil. Allow to sit for 10 minutes before serving.
Grandma's Baked Chicken Tenders
What you will need:
1 Skinless boneless Chicken Breast trimmed and cut into small pieces
1 cup Flour
1 egg beaten
1 cup Seasonesd Bread Crumbs
1 teaspoon Cinnamon
This is something that I grew up having. The famous Chicken in a basket. Served in napkin lined basket. This was served with oven fries... I will add this recipe although I do not recommend them for toddlers... To make this recipe more healthy you can replace the egg with some Vegetable puree.
Place the Flour egg and Bread crumbs each in their own separate bowl. Stir the cinnamon into the bread crumbs. Take each piece of chicken and dust it in the flour, dip in egg and then coat in the Bread Crumb Mixture. Bake on a non stick pan (Or use a little PAM) at 350 for 20 minutes or Pieces are cooked through (Time will depend on size of nuggets).
OVEN FRIES (not recommended for toddlers or infants)
What you will need:
Non stick spray
Potato sliced in to long pieces
Salt
Onion Powder
Pepper
Paprika
Dust potato pieces in salt, onion powder, pepper and paprika. Spray pan with non stick spray and place potato pieces in a single layer. Spray top of potatos with Spray. Bake at 350 for 15 minutes, flip potato pieces and cook until soft... Potato will cook about 30 minutes but my take less time dependant on the size of your pieces.
1 Skinless boneless Chicken Breast trimmed and cut into small pieces
1 cup Flour
1 egg beaten
1 cup Seasonesd Bread Crumbs
1 teaspoon Cinnamon
This is something that I grew up having. The famous Chicken in a basket. Served in napkin lined basket. This was served with oven fries... I will add this recipe although I do not recommend them for toddlers... To make this recipe more healthy you can replace the egg with some Vegetable puree.
Place the Flour egg and Bread crumbs each in their own separate bowl. Stir the cinnamon into the bread crumbs. Take each piece of chicken and dust it in the flour, dip in egg and then coat in the Bread Crumb Mixture. Bake on a non stick pan (Or use a little PAM) at 350 for 20 minutes or Pieces are cooked through (Time will depend on size of nuggets).
OVEN FRIES (not recommended for toddlers or infants)
What you will need:
Non stick spray
Potato sliced in to long pieces
Salt
Onion Powder
Pepper
Paprika
Dust potato pieces in salt, onion powder, pepper and paprika. Spray pan with non stick spray and place potato pieces in a single layer. Spray top of potatos with Spray. Bake at 350 for 15 minutes, flip potato pieces and cook until soft... Potato will cook about 30 minutes but my take less time dependant on the size of your pieces.
Wednesday, February 6, 2008
Macaroni and Cheese (With Vegetables)
You will need:
1 cup elbow pasta or smaller pasta
4 slices American Cheese
3 tablespoons Vegetable Puree
Milk
Steamed soft Broccoli (Optional)
Using a fortified pasta (or if you have a smaller child a small pasta such as alphabet), cook 1 cup according to directions of that pasta. In a separate pot add a total of 3 tablespoons of purees. We typically use green veggies black beans, and/or carrots. Add four slices of american cheese. Stir mixture until it is well blended. Add milk as needed to thin out slightly (About 2 Tablespoons). Add this mixture to cooked pasta and serve. This should make about 2 servings. With a child that can eat bigger pieces add some soft steamed broccoli florets to the top of the mac and cheese.
**note** You may find that your sauce is either too much or too little for the amount of pasta you have cooked. The sauce will vary with the size of pasta used. To increase add another tablespoon of puree.
1 cup elbow pasta or smaller pasta
4 slices American Cheese
3 tablespoons Vegetable Puree
Milk
Steamed soft Broccoli (Optional)
Using a fortified pasta (or if you have a smaller child a small pasta such as alphabet), cook 1 cup according to directions of that pasta. In a separate pot add a total of 3 tablespoons of purees. We typically use green veggies black beans, and/or carrots. Add four slices of american cheese. Stir mixture until it is well blended. Add milk as needed to thin out slightly (About 2 Tablespoons). Add this mixture to cooked pasta and serve. This should make about 2 servings. With a child that can eat bigger pieces add some soft steamed broccoli florets to the top of the mac and cheese.
**note** You may find that your sauce is either too much or too little for the amount of pasta you have cooked. The sauce will vary with the size of pasta used. To increase add another tablespoon of puree.
Grilled Cheese with Vegetables
You will need:
Bread
Vegetable or Meat Puree
American Cheese
This is one sandwich that I am not fond of. I am fortunate that Freddie loves his vegetables but I am uncomfortable just giving Freddie bread fried with cheese. When making grilled cheese I will add various vegetable purees or Meat Purees. Variations regualrly used listed below.
Bread
Vegetable or Meat Puree
American Cheese
This is one sandwich that I am not fond of. I am fortunate that Freddie loves his vegetables but I am uncomfortable just giving Freddie bread fried with cheese. When making grilled cheese I will add various vegetable purees or Meat Purees. Variations regualrly used listed below.
- Cheese with Chicken Salad - See prior post regarding chicken salad
- Cheese With Black Bean Puree - Puree black beans with a small amount of tomato paste
- Cheese with Pumpkin Puree
- Cheese with Apple Puree
Toddler Pizza
What you will need:
6 Unsalted Saltines
2 Teaspoons Vegetable Puree(s)
1 Teaspoon Tomato Paste
Mozerella Cheese
Freddie is not a big Cheese eater and prefers Crispy Pizza. Here is a homemade alternative.
Take some veggie purees Such as carrot or green beans and mix 2 Teaspoons puree with 1 Teaspoon tomato paste. Top 6 unsalted Saltines with this mixture and top with cheese. Bake in the oven at 350 until cheese is melted... Allow these to cool before serving.
6 Unsalted Saltines
2 Teaspoons Vegetable Puree(s)
1 Teaspoon Tomato Paste
Mozerella Cheese
Freddie is not a big Cheese eater and prefers Crispy Pizza. Here is a homemade alternative.
Take some veggie purees Such as carrot or green beans and mix 2 Teaspoons puree with 1 Teaspoon tomato paste. Top 6 unsalted Saltines with this mixture and top with cheese. Bake in the oven at 350 until cheese is melted... Allow these to cool before serving.
Tuesday, February 5, 2008
Baby Cakes
What you will need:
Cornbread Mix
1 Egg (for mix)
Water
Cream Cheese
Fresh fruit or Purees
Apple or Pear Butter (Optional)
These are a great option for a meal when you are making something like a spicy Chili and Corn Bread.
Follow the Cornbread Recipe on box. Heat a pan or Giddle and brush with oil or butter. Take 1/3 of a cup of Corn Bread mixture and pour half into pan to make one Corn Cake. Use remaining half to create a second pancake. Flip cakes when the bottom begins to lightly brown. Cook until second side is brown and remove from heat. Add a layer of Cream cheese on the top of each cake. Top with Fresh Fruit or Apple Puree... We sometimes use Apple Butter as well. Use remaining mixture to make an adult cornbread or save and freeze the cornbread in 1/3 cup measurements for future use.
Cornbread Mix
1 Egg (for mix)
Water
Cream Cheese
Fresh fruit or Purees
Apple or Pear Butter (Optional)
These are a great option for a meal when you are making something like a spicy Chili and Corn Bread.
Follow the Cornbread Recipe on box. Heat a pan or Giddle and brush with oil or butter. Take 1/3 of a cup of Corn Bread mixture and pour half into pan to make one Corn Cake. Use remaining half to create a second pancake. Flip cakes when the bottom begins to lightly brown. Cook until second side is brown and remove from heat. Add a layer of Cream cheese on the top of each cake. Top with Fresh Fruit or Apple Puree... We sometimes use Apple Butter as well. Use remaining mixture to make an adult cornbread or save and freeze the cornbread in 1/3 cup measurements for future use.
Graham Cracker Snack
What you will need:
1 Sheet of Graham Cracker (plain)
Cream Cheese
Apple or Pear Butter
This is a favorite snack for Freddie.
Take one sheet of Graham Cracker and split into two squares. Add a layer of Cream Cheese and a Layer of Apple Butter (make sure that it is pasturized). You can also substitute Pumpkin or Pear Butter for Apple Butter.
1 Sheet of Graham Cracker (plain)
Cream Cheese
Apple or Pear Butter
This is a favorite snack for Freddie.
Take one sheet of Graham Cracker and split into two squares. Add a layer of Cream Cheese and a Layer of Apple Butter (make sure that it is pasturized). You can also substitute Pumpkin or Pear Butter for Apple Butter.
Apple Crisp
What you will need:
1 Apple peeled and chopped
2 Tablespoons Juice (Apple, Pear or Prune)
1 Teaspoon Butter
1 Sheet Graham cracker
1 Teaspoon Oatmeal or Rice Cereal
3 Tablespoon Plain Yogurt
Take one apple peeled chopped and cut up into small bite sized pieces put it in a small ramkin and then dusted with cinnamon. Pour 2 tablespoons of Juice (Pear, Appleor Prune) over the apples. In a sandwich bag mix one sheet of graham Cracker (crushed) and 1 Teaspoon of Butter melted with a teaspoon of oatmeal cereal (you can use regular oatmeal or take this out if you do not have it). Take this mixture and spread it over the apples and bake at 350 until the apples are soft and the graham crackers crumbs toasted. Let it cool for about 1 hour and topped it with 3 tablespoons of yogurt.
**Note when dicing apple make sure that pieces are the appropriate size for your child to avoid choking**
1 Apple peeled and chopped
2 Tablespoons Juice (Apple, Pear or Prune)
1 Teaspoon Butter
1 Sheet Graham cracker
1 Teaspoon Oatmeal or Rice Cereal
3 Tablespoon Plain Yogurt
Take one apple peeled chopped and cut up into small bite sized pieces put it in a small ramkin and then dusted with cinnamon. Pour 2 tablespoons of Juice (Pear, Appleor Prune) over the apples. In a sandwich bag mix one sheet of graham Cracker (crushed) and 1 Teaspoon of Butter melted with a teaspoon of oatmeal cereal (you can use regular oatmeal or take this out if you do not have it). Take this mixture and spread it over the apples and bake at 350 until the apples are soft and the graham crackers crumbs toasted. Let it cool for about 1 hour and topped it with 3 tablespoons of yogurt.
**Note when dicing apple make sure that pieces are the appropriate size for your child to avoid choking**
Monday, February 4, 2008
Vegetable Finger Foods Soup
What you will need:
2 boxed of Vegetable Stock or Broth
1 can diced tomatoes
4 Carrots
1 Turnip
5 stalks Celery (with or without greens)
3 Leeks
1 Parsnip
1/4 cup Fresh Chopped Parsley
Egg Noodles or alphabets (Optional)
Rice Cereal (Optional)
When I make Veggies as finger foods I usually make soup as well.
In two boxes of Vegetable stock or broth I add, 1 can diced tomato with the juice, 4 peeled and diced carrots, 1 turnip peeled Diced, 5 stalks of celery diced with greens, 3 leeks cleaned and diced, 1 parsnip peeled and diced, 1/4 cup fresh parsley diced. Cover and cook on medium heat until the vegetables are tender and soft enough to crush between your fingers. When soup is done add egg noodle (or Egg alphabet pasta) to soup. smaller egg noodles can be found in the kosher section of most stores.
** Note*** When dicing veggies they should be sizes that your child can easily handle without choking. Children should always be attended to while eating.
This soup has multiple purposes... It is a great Adult soup that has no fat and is great for you. For toddlers you can pull out the veggies for finger food. If your child is having a hard time picking up these pieces dust them in rice cereal to make the pieces less slippery.
2 boxed of Vegetable Stock or Broth
1 can diced tomatoes
4 Carrots
1 Turnip
5 stalks Celery (with or without greens)
3 Leeks
1 Parsnip
1/4 cup Fresh Chopped Parsley
Egg Noodles or alphabets (Optional)
Rice Cereal (Optional)
When I make Veggies as finger foods I usually make soup as well.
In two boxes of Vegetable stock or broth I add, 1 can diced tomato with the juice, 4 peeled and diced carrots, 1 turnip peeled Diced, 5 stalks of celery diced with greens, 3 leeks cleaned and diced, 1 parsnip peeled and diced, 1/4 cup fresh parsley diced. Cover and cook on medium heat until the vegetables are tender and soft enough to crush between your fingers. When soup is done add egg noodle (or Egg alphabet pasta) to soup. smaller egg noodles can be found in the kosher section of most stores.
** Note*** When dicing veggies they should be sizes that your child can easily handle without choking. Children should always be attended to while eating.
This soup has multiple purposes... It is a great Adult soup that has no fat and is great for you. For toddlers you can pull out the veggies for finger food. If your child is having a hard time picking up these pieces dust them in rice cereal to make the pieces less slippery.
Chicken Salad
You will need:
Chicken
Apple
Crackers or bread
Following the chicken puree recipe, cook chicken and puree it not adding water. Add 1 baked apple or chunky apple puree. Serve on a crackers or on bread. This salad is great grilled on bread with cheese.
Chicken
Apple
Crackers or bread
Following the chicken puree recipe, cook chicken and puree it not adding water. Add 1 baked apple or chunky apple puree. Serve on a crackers or on bread. This salad is great grilled on bread with cheese.
Purees
Purees are the staple for making Infant food.
To Make Purees I take the various cooked Veggies and Puree them.
Winter Squash (Butternut, Acorn, Pumpkin) - Cut in half or pieces. Dust with cinnnamon and bake in a dish with little water. Bake at 350 for about an hour (depends on the size) When soft remove flesh and Puree or mash with a fork.
Carrots - Microwave in a bowl with a small amount of water until soft and Puree
Greenbeans - Steam or microwave with a little water until soft. Puree.
Sweet Peas - Steam or microwave until warm Puree then strain skins in a fine strainer
To Make Purees I take the various cooked Veggies and Puree them.
Vegetables
Sweet Potato - Poke holes and Bake at 350 for about 45 minute. Remove Flesh from Skin and Puree or mash with a fork.Winter Squash (Butternut, Acorn, Pumpkin) - Cut in half or pieces. Dust with cinnnamon and bake in a dish with little water. Bake at 350 for about an hour (depends on the size) When soft remove flesh and Puree or mash with a fork.
Carrots - Microwave in a bowl with a small amount of water until soft and Puree
Greenbeans - Steam or microwave with a little water until soft. Puree.
Sweet Peas - Steam or microwave until warm Puree then strain skins in a fine strainer
Meats
Chicken, Turkey, and Pork - Poach by putting a little water in a dish and Chicken or Pork in dish. Bake in oven at 350 until fully cooked through. When finished puree. If too Dry add a little water or Fruit juice (Apple works well with Chicken).
Beef - Using ground beef cook until it is fully cooked and Puree.
Fruits
Apples - Peel and core apples and place in a dish. Add one inch of water and dust with cinnamon. Bake at 350 until apples are soft. Be sure to add water if needed and turn apples so they do not dry out. Reserve liquid to flavor meats or add to rice cereal. Puree apples and add liquid if youwant a thinner consistancy.
Peaches and Pears - Cut in half and remove pits or seeds. Bake at 350 for about 30 minutes in a dish with water. Allow to cool and skins will peel right off. Puree and reserve water to flavor meats or to add to rice cereal.
Bananas - No need to cook. Peel and Puree
Freddie loves Homemade food!!!
Well I am starting this blog based on a suggestion from my friend Laura. Being a first time mom I wanted to get it right from the beginning and I started Making my own Baby food. This blog will focus on recipies I have come up with and ideas for great baby/toddler foods.
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