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.

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).

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.

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.