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).

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.

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).

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

• 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.