Thursday, March 29, 2012

Butternut Squash and Ricotta Gnocchi

One of my goals this year is to learn how to make homemade pasta. I saw this recipe and thought I'd start here. I made this dish with the brown butter and sage sauce, that you can find in the link below, and served it with chopped grilled chicken. I think I still need to work on the texture of the gnocchi (I think I should've added 1 more egg), but the flavor was spot on and delicious. It was a big hit with my husband and my little guy. When I'm feeling more confident in my gnocchi making skills, I might try to throw some more pureed or chopped veggies into it. This is for little ones ready for finger food and mommies and daddies of all ages. You can find the recipe for this dish here. Enjoy!

Tuesday, March 27, 2012

Rachael Ray's Crispy Parm Crusted Fillet of Fish

This recipe is from Rachael Ray's Look & Cook cookbook. I made this last weekend for my whole family and it was a big hit. I try to give my little guy fish once or twice a week because of all the amazing nutrients that are found in fish. Fish are considered a complete protein, as they contain all 9 amino acids. They are also filled with Omega3s which are essential for our little ones. I used petrale sole for this recipe. Petrale sole has an extremely low amount of mercury, which makes it safe to feed to your little one. This is for little ones 10+ months who are ready for finger food. I served this with sauteed Brussels sprouts, but you can serve it with any veggie you like.

Here's what you need for 4 servings:
4 6oz fillets of petrale sole
1 cup whole wheat flour
2 large eggs
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tblsp fresh thyme leaves finely chopped
2 lemons
Extra virgin olive oil

Set up three dishes for breading the fillets. In the first combine the flour with a little salt and pepper. In the second, beat the eggs with a splash of water. In the third, combine the bread crumbs, 1/2 cup parmesan cheese, thyme, and the grated zest of one lemon. Dip the fillets in the flour, then in the egg, and finally in the bread crumb mixture. Heat a large skillet over medium to medium high heat with 2 tblsp olive oil. Saute fillets 2 at a time for 3 minutes on each side (only turn once). Add 2 more tbslp of oil to the skillet and repeat the previous with the last 2 fillets. When fish is cooked squeeze lemon over each fillet and serve. Serving size for your little one is 3 oz or 1/2 a fillet. Make sure to cut your little one's portion up into bite size pieces. Enjoy!

Friday, March 23, 2012

Basil and Parmesan Crusted Chicken with Sauteed Zucchini and Tomatoes for the Whole Family

This recipe was a big hit with my husband and son. It's a super flavorful and healthy meal that's so easy to make. This meal is full of Vitamin A and C, calcium, folate, potassium, iron, zinc, and protein. This is for little one's 10+ months and Mommies and Daddies of all ages.

Here's what you need for 4 servings:

Basil and Parmesan Crusted Chicken:
4 boneless skinless chicken breasts
3 tblsp dried basil leaves
1/2 cup grated Parmesan Cheese
4 lemon wedges
cooking spray

Mix basil and Parmesan cheese in a bowl. Dredge the chicken through the basil and Parmesan cheese mixture to coat both sides. Spray a large skillet with cooking spray and heat over medium high heat. Place the chicken in the skillet and cook for 7 minutes on both sides. When chicken is done squeeze 1 lemon wedge over each piece of chicken. Serve and enjoy! Remember to cut into bite size pieces for your little one. (Serving size for your little one is about 1/2 chicken breast cut up).

Sauteed Zucchini and Tomatoes
4 medium zucchinis chopped
2 cups organic cherry tomatoes
2 garlic cloves minced
pinch of salt
1 1/2 tsp Italian Seasoning
2 tsp extra virgin olive oil

Add oil to a large skillet and heat over medium high heat. Add minced garlic and cook for about a minute. Add chopped zucchini, pepper, Italian Seasoning, and a pinch of salt. Saute until tender about 8 to 10 minutes. Add tomatoes and toss. Saute for about 5 more minutes. Serve and enjoy!

Wednesday, March 21, 2012

Chicken and Broccoli Casserole

This was my favorite meal growing up, and is still a meal I look forward to eating every time I go home to visit my family. It was one of the only ways my mom got all of us to eat broccoli as kids. It's an easy meal that your whole family is sure to enjoy. You can puree this for little ones 7+ months or serve as finger food for older little ones. I usually serve this over brown rice, but when my casserole timer went off I realized I forgot to make the rice, so I used whole wheat cous cous this time because it cooks in 5 minutes.

Here's what you need for 4 to 6 servings:
4 boneless skinless chicken breasts
1 lb bag of frozen organic broccoli florets
2 cans cream of mushroom soup
1/2 cup skim milk
1/4 tsp curry powder
1/2 cup Italian seasoned bread crumbs
1 handful grated cheddar cheese (optional)

Preheat oven to 350F. Spray a large skillet with cooking spray and place over medium high heat. Lightly season chicken with salt and pepper and place in skillet. Cook for 5 to 7 minutes on both sides. While chicken is cooking put frozen broccoli in a pot with a little water. Cover and steam over medium high heat for 5 or so minutes. Put cream of mushroom soup, milk, curry, and a little pepper in a bowl and mix. When chicken is cooked cut it up into bite size pieces and place in a baking dish. Put steamed broccoli over chicken and top with cream of mushroom mixture. Sprinkle bread crumbs over casserole, top with handful of grated cheddar cheese if you like. Cover with foil and bake in oven for 30 minutes. Let cool for a minute, serve over brown rice and enjoy! Make sure to cut everything up into bite size pieces for your little one.

Monday, March 19, 2012

Saucy Italian Orzo for the Whole Family

I found this recipe a few years ago in an issue of Simple and Delicious magazine. It's definitely a family favorite. It's easy to make (only need 1 pot) and super healthy. It's a great meal the whole family will enjoy. You can serve this to your little ones starting at 9+ months.

Here's what you need for 4 to 6 servings:
1 lb ground turkey
1 large onion finely chopped
3 garlic cloves minced
2 cans (14.5 oz each) diced tomatoes (no salt added)
1 can chicken broth
1 can tomato paste
3/4 to 1 cup uncooked orzo
1 tblsp Italian Seasoning
2 cups chopped baby spinach

Put a little oil in a dutch oven or large deep skillet, cook the meat, onion and garlic over medium high heat until meat is no longer pink. Stir in the tomatoes, broth, tomato paste, orzo, and Italian seasoning. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until orzo is tender. Add spinach cook and stir until spinach is wilted. Serve and enjoy! (Serving size for your little one is between 1/2 cup to 3/4 cup)

Saturday, March 17, 2012

Irish Soda Bread Biscuits

Happy St. Patrick's Day! Here's a recipe for Irish Soda Bread Biscuits that's yummy, and fun to make with your little ones. I found this recipe on I changed a few things to make it a little healthier. I used whole wheat flour and regular milk instead of white flour and buttermilk. My little guy and I had so much fun making these yesterday and he ended up loving the biscuits! He ate 2! These are for little ones old enough for finger food.

Here's what you need:
2 cups stoneground wheat flour
2 tsp sugar
3/4 tsp baking soda
3/4 tsp salt
2 tblsp diced cold butter
1/2 cup raisins
3/4 cup whole milk

Preheat oven to 375F. Mix 2 cups flour, 2 tsp sugar and 3/4 tsp each baking soda and salt in a bowl. Work in 2 tblsp diced cold butter by hand. Add 1/2 cup raisins. Mix in 3/4 cup milk, you can add a little more if the dough seems too dry. Knead batter with hands until you get a nice dough. Pat out the dough until it's about 1 inch thick. Cut dough into rounds. I used a small juice glass to cut out the biscuits. My little guy loved pushing it down into the dough. Spray baking sheet with cooking spray and place biscuits on tray. Place in oven and bake for 15 to 20 minutes. I baked mine for 18, I think closer to 15 would be better. Let cool and enjoy!

Wednesday, March 14, 2012

Spaghetti Amatriciana for the Whole Family

This is a healthier version of this traditional Italian dish.  I use whole wheat pasta, turkey bacon instead of pancetta, and added some veggies to the dish too. This has become a staple in our house.  My husband, and son love it. It's easy to make, and so delicious.  You can cut this up into bite size pieces for little one's 12+ months.

Here's what you need for 4 to 6 servings:
1 lb whole wheat spaghetti
16 oz container diced tomatoes
6 slices turkey bacon
2 cups baby spinach
1/2 large onion finely diced
3 to 4 boneless skinless chicken breast cut into slices or 1 inch cubes
cooking spray
1/4 tsp red pepper flakes (optional)

Bring a large pot of lightly salted water to boil. Add pasta and cook according to package. Reserve 1/4 cup pasta water and then drain the rest. While pasta is cooking, lightly season the chicken with salt and pepper. Spray a skillet with cooking spray and cook chicken for 5 to 7 minutes on both sides. Heat another large deep skillet over medium high heat, place bacon in skillet and cook until crispy. Remove bacon once cooked and spray skillet with cooking spray. Add diced onion and cook until tender (about 2 minutes). Crumble bacon and add it back to the skillet. Add tomatoes, spinach, pepper,  and cooked chicken (add red pepper flakes if you choose to use them at this point). Cover and let simmer until spinach wilts. Add pasta and pasta water to skillet, toss to coat, serve and enjoy!

Monday, March 12, 2012

Gluten Free Mongolian Beef Crock Pot Recipe for Mommy and Daddy

I've been meaning to make this dish for awhile, and last night I finally did. Mongolian beef is one of my husband's favorite take out foods. I've never tried it before, but after finding this recipe that sounded so good, I had to give it a try. This was super easy to make, and was absolutely delicious! It's spicy, so I don't recommend feeding it to your little ones, but older school age children (like 6 or 7 year olds and up) might like it.  I served this over brown rice. Enjoy!

You can find the recipe, along with other yummy crock pot recipes here.

Wednesday, March 7, 2012

Raspberry Banana Scones

I first made these a few weeks ago and they ended up looking like baked pancakes. They were a mushy mess, but tasted good. The texture was definitely not what I was looking for. I tweaked my original recipe this morning, and tried to make them again. This time they came out just the way I wanted! These are a yummy snack, or breakfast, for you and your little ones that's super easy to make. These are for little ones who are ready for finger food.

Here's what you need:
1 cup whole wheat or multigrain pancake mix
1/2 cup organic rolled oats
1/2 cup milk
1 organic banana cut into slices
1 to 2 handfuls organic raspberries
1 tsp honey
1 tsp ground cinnamon

Preheat oven to 450F. Mix all ingredients together in a large mixing bowl until it becomes a smooth batter. Spoon 1 or 2 spoonfuls of batter per biscuit onto an ungreased baking sheet. Place in oven and bake for approx 8-10 minutes. Let cool for a minute, serve and enjoy!

Monday, March 5, 2012

Veggie Bites

Since my little guy really loves my spinach balls so much, I decided to try making another type of bite size veggie ball. These veggie bites are made with broccoli, zucchini, and carrots. They are a great source of vitamin A, and C, folate, potassium, calcium and fiber. These are for little ones 10+ months who are ready for finger foods.

Here's what you need:
1 cup organic broccoli florets (fresh or frozen)
1 zucchini
1 to 2 large organic carrots or 5 organic baby carrots peeled
1 garlic clove minced
1 egg
1 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp ground nutmeg

Preheat oven to 375F. Put 1 cup broccoli in a small pot over medium high heat with 1/4 cup water. Cover and steam for approx 5 minutes. While broccoli is steaming, peel and chop zucchini and carrots and set aside in large mixing bowl. Drain broccoli and run under cool water. Put broccoli, zucchini and carrots in a food processor and mince (approx 15 to 30 seconds, DO NOT PUREE it will ruin consistency). Scoop minced veggies into large mixing bowl. Add bread crumbs, Parmesan cheese, garlic, nutmeg and egg. Stir until mixed. If the mixture seems runny at all add more breadcrumbs. Roll the mixture in your hands to make little balls. Place on ungreased baking pan and place in oven. Bake for 25 to 30 minutes. Let cool and serve. Serving size for your little one is 4 balls. Enjoy!

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