Monday, April 23, 2012

Coconut Chicken Tenders for the Whole Family

I found this recipe on pinterest and could not wait to try it. It's a yummy alternative to your basic chicken finger. My husband and I ate these with Trader Joe's sweet chili sauce, and my little guy ate his with a little honey. Your little one can also dip these in applesauce. This is for little ones 12+ months who are ready for finger foods. I served this with steamed broccoli.

You can find this recipe here.

Thursday, April 19, 2012

Tex Mex Chicken with Zucchini for the Whole Family

I made this the other night and it was a big hit! Believe it or not this is a Weight Watchers recipe. I did Weight Watchers after having my son to help lose the baby weight. Not to sound like an ad for them, but I found so many delicious family friendly recipes on their site. I was so surprised! This recipe is full of yummy, heathy goodness for the whole family. I served this over whole wheat couscous. This is for little ones 12+ months and mommies and daddies of all ages.

Here's what you need for 4 servings:
12 to 16 oz boneless skinless chicken thighs cut into 2 inch chunks
1 1/2 tsp dried oregano
1 tsp ground cumin
3/4 tsp salt
1/2 tsp ground pepper
1 1/2 tsp olive oil, divided
1 medium onion, chopped
3 zucchinis halved lengthwise and then chopped
1 cup frozen corn kernels
1 tbsp minced garlic
14 1/2 oz can diced tomatoes
1/3 cup fresh cilantro, chopped

In a small cup, combine oregano, cumin, salt and pepper. Place chicken in a bowl and toss with 1 1/2 teaspoons spice mixture; reserve remaining spice mix.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned, about 5 minutes; remove to a plate.

Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat; add onions and sauté until lightly browned but still crisp-tender, about 5 minutes. Add zucchini and corn to skillet; sauté until zucchini is lightly browned, about 4 minutes.

Add garlic and reserved spice mixture. Reduce heat to medium-low; cook, stirring, until fragrant, about 30 seconds. Stir in diced tomatoes and their sauce; bring to a simmer over medium heat.

Add chicken and 1/4 cup water (to prevent chicken from sticking to pan); cover, reduce heat to medium-low and cook until chicken is cooked through about 5 minutes. Remove from heat and stir in cilantro; serve and enjoy! Remember to make sure the pieces are small enough for your little one so they wont choke.

Wednesday, April 4, 2012

Whole Wheat Penne with Grilled Chicken in a Spinach Sauce

I'm a huge fan of using pureed veggies as sauces, so when I saw this recipe I had to try it. This is from Giada's cookbook Giada's Family Dinners. It was a huge hit with my whole family, especially my little guy. I added grilled chicken to this pasta dish to add protein and make it more of a meal. This is for little ones 10+ months who are ready for finger food.

Here's what you need for 4 servings:
3 to 4 boneless skinless chicken breasts grilled and cut into small pieces
1 pound whole wheat penne
3 garlic cloves
2 oz goat cheese
1 oz reduced fat cream cheese
3/4 tsp salt
1/2 tsp ground pepper
6 oz baby spinach leaves
2 tblsp grated Parmesan cheese

Bring a large pot of salted water to boil. Add the pasta and cook according to package. Drain, reserving 1 cup of the cooking water. While the pasta cooks, grill the chicken and then cut into bite size pieces and set aside. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 tsp salt, 1/2 tsp pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Place the remaining spinach leaves in a large bowl. Add the drained pasta, and chopped chicken. Scrape the cheese and spinach mixture over the pasta and toss to coat, adding enough reserved cooking water to moisten (I used around 1/4 cup). Remove your little one's portion and cut into bite size pieces and set aside. Season the rest of the pasta with salt and pepper. Sprinkle with Parmesan cheese, serve and enjoy!

Monday, April 2, 2012

Spaghetti and Meatballs

This is my family's favorite meal. There's nothing yummier or more comforting than a plate of spaghetti and meatballs. This is for little ones 10+ months who are ready for finger foods.

Here's what you need:
1 lb whole wheat spaghetti
1 1/2 jars marinara sauce
1/2 lb ground beef
1/2 lb ground pork
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
handful pine nuts
1 1/2 cups finely chopped baby spinach
Olive oil

Bring a pot of salted water to boil and cook pasta according to package. While pasta is cooking mix beef, pork, breadcrumbs, cheese, egg, pine nuts, chopped baby spinach, 1 tsp salt and some pepper in a big mixing bowl with your hands. Don't over work the meat that will make your meatballs mushy. Form little meatballs and set aside. Heat a large deep skillet with 2 tbslp olive oil over medium high heat. Add the meatballs and cook until they are browned on all sides (about 5 minutes). While meatballs are cooking, pour marinara sauce into a medium to large size pot and heat over medium heat. When meatballs are browned add them to the hot marinara sauce, cover and let simmer for 10 or so minutes (make sure to stir often so sauce wont burn). The meatballs will continue to cook in the sauce. When pasta is cooked, drain and put in bowls. Spoon sauce and meatballs over the pasta, serve and enjoy! Make sure to cut the meatballs and the pasta up for your little ones. (You can freeze these meatballs for up to 2 months)
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