tag:blogger.com,1999:blog-70156152249488230912024-03-13T09:12:18.398-07:00Mommy and Baby foodMommy and Baby food. Yummy and easy recipes for Mommy, Daddy and Baby.
Enjoy the yumminess!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.comBlogger215125tag:blogger.com,1999:blog-7015615224948823091.post-31002865882786577782013-09-12T14:40:00.002-07:002013-09-12T14:40:54.087-07:00Bucatini PomodoroI made this the other night and it was a big hit! This is such an easy, healthy and yummy dinner the whole family will enjoy. There are only a few ingredients in this dish, but as my Italian husband said, "Italian cooking is simple. It's really all about using fresh ingredients and showcasing them." All of the ingredients besides the pasta and Italian tomatoes were from our local farmer's market (even the olive oil), and it made such a difference! This dish is for little one's ready for finger food and Mommies and Daddies of all ages.<br />
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Here's what you need:<br />
1 lb bucatini pasta<br />
2 tbsp olive oil<br />
3 cloves garlic sliced<br />
1 to 2 handfuls fresh basil leaves<br />
1 28oz can organic whole peeled Italian tomatoes<br />
Salt<br />
Pepper<br />
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In a large deep skillet, heat the olive oil over medium high heat. Add sliced garlic and cook until fragrant (about 30 seconds). Add canned tomatoes and basil. Cook for 30 minutes (should turn into a sauce). Season with salt and pepper to taste. While tomatoes are cooking. Bring a large pot of salted water to boil. Add pasta and cook according to package. Drain pasta and add to skillet with sauce. Toss to coat. Serve and enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com28tag:blogger.com,1999:blog-7015615224948823091.post-32699948951704446062013-09-04T13:23:00.001-07:002013-09-04T13:23:33.183-07:00PBJ SmoothieI know it's been awhile, but life with a newborn and a toddler is pretty crazy! I literally have five minutes so let's get to it. My son and I made this yummy smoothie for lunch today, while my 6 week old daughter was in her bouncy seat. This takes about 2 minutes to make (love that!). I made this in my magic bullet so each batch measured out to be about 2 child servings. This is for little one's 12+ months and mommies and daddies of all ages!<br />
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Here's what you need:<br />
2 handfuls organic strawberries (leaves removed)<br />
1 handful organic raspberries<br />
1 tsp honey<br />
2 tblsp natural peanut butter (or whatever nut or sunflower butter you prefer)<br />
1/2 to 3/4 cup organic milk (more or less depending on the thickness you like)<br />
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Put all ingredients into your blender and blend until smooth. Pour into cups and serve with a straw. Enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com4tag:blogger.com,1999:blog-7015615224948823091.post-12719525404476158482013-05-20T14:52:00.001-07:002013-05-20T14:52:29.265-07:00Carrot Apple Walnut MuffinsMy son was watching <i>Curious George</i> yesterday morning, and George and another character were baking carrot muffins for a bake sale in the episode. Of course as soon as it was over my son HAD to bake carrot muffins too. He went running into the kitchen asking me to follow him saying he had to get the ingredients out. So of course I followed. As he was getting the bowls and measuring cups out I quickly (like in 5 minutes) came up with this recipe. This is a yummy, healthy muffin that your whole family can enjoy starting at 12 months.<div>
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Here's what you need: Yields 9 muffins</div>
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1 cup stoneground whole wheat flour</div>
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1/2 cup oats and flax (I used 1 package Nature's Path Oats and Flax oatmeal)</div>
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1/4 cup brown sugar</div>
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1/4 cup vegetable oil</div>
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4 oz organic applesauce</div>
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3 organic baby carrots grated</div>
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1/3 cup crushed walnuts</div>
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2 tsp baking powder</div>
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2 eggs beaten</div>
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Preheat oven to 350F. Mix all ingredients into a large mixing bowl until smooth. Spray a muffin pan with nonstick cooking oil. Spoon batter into each slot (about 2 spoonfuls). Bake for 17 minutes. Remove from oven and let cool. Serve and enjoy!</div>
Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com3tag:blogger.com,1999:blog-7015615224948823091.post-60445373406250651782013-04-22T12:55:00.000-07:002013-04-22T12:55:55.113-07:00All Fruit Ice PopsMy son and I made these ice pops the other day, which was a fun activity on its own, to enjoy on a rare San Francisco hot day like today. I bought ice pop trays at our local 5 and dime, but you can make these in baby food containers and eat like Italian ices, or stick a popsicle stick in a dixie cup to freeze. You can make this with really any fruit, we just used whatever we had in the fridge. We used oranges, strawberries, and blackberries. You can add vanilla yogurt to these too if you like (dairy is still not a friend of mine yet in this pregnancy so we left it out). These ice pops are a great snack for you and your toddler (12+ months) to enjoy.<div>
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What you need for this fruit combo (again you can use any fruit you like):</div>
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Makes 6 small ice pops</div>
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3 large oranges freshly juiced (or store bought orange juice)</div>
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1 to 2 handfuls organic strawberries</div>
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1 to 2 handfuls organic blackberries</div>
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1 tbsp honey</div>
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Squeeze oranges into a bowl (or use a hand juicer, my son loved this) make sure to remove seeds from juice bowl. Set orange juice aside. Blend strawberries, 1/2 tbsp honey and a little water until smooth and set aside. Blend blackberries, 1/2 tbsp honey and a little water and set aside. You should have 3 separate bowls of juice. Using a ladle, spoon, or you could pour straight from bowl, begin to layer the juices into ice pop containers until they are full. Place in freezer until frozen (we left ours in over night), and then enjoy! If you are planning on using vanilla yogurt leave out the honey, you don't want them to be too sweet.</div>
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Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com17tag:blogger.com,1999:blog-7015615224948823091.post-2846242201041594402013-01-15T13:12:00.000-08:002013-01-15T13:12:17.232-08:00Hyperemesis Has Been Kicking My A**If you have been wondering where I have been for the last few months, here's your answer: I have been suffering from hyperemesis (yes the same thing as the Duchess); which also means we are expecting baby number 2! Although we have not had much time to be excited or celebrate this pregnancy yet because I am so ill, I wanted to share the news with my readers. Baby #2 will arrive in July! Not many people know what hyperemesis is because it only affects about 1% of pregnant women (yes us "lucky" ones). A lot of people think that it is just a fancy name for morning sickness, but I can tell you after having "normal" morning sickness with my first, this is totally different. Here are some of the things that I have experienced to give you an idea of how severe hyperemesis is:<br />
*no appetite<br />
*not being able to eat or drink anything (not even water)<br />
*violent bouts of uncontrollable nonstop throwing up that you literally feel like you are choking<br />
*constant nausea (I'm talking 24 hours a day)<br />
*receiving IV fluids for hydration<br />
*severe acid reflux<br />
*weight loss (this is not a good thing when you are pregnant)<br />
*not being able to do daily activities without the help of medication<br />
*receiving 24 hour a day IV medication through a zofran pump<br />
*migraines<br />
*having little to no energy<br />
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Along with all these symptoms I have been taking care of my 2 year old with no nanny, no mother's helper, and no family near by. Luckily, I have the best husband on earth, who has literally done everything from cooking, cleaning, laundry, grocery shopping etc...not to mention going to work everyday. My 2 year old son has also been a saint. I don't brag much about him, but I have to say he is the sweetest boy on earth. I don't know where he learned it, but every time I throw up now, he comes in and rubs my back and tells me to stay calm and that it's OK. He reminds me that my medicine will make me feel better. My family has been sending their support from afar, wishing they could be here to help, but luckily I have had the support of friends close by. Friends that don't blink an eye when you call them on a Friday night and ask them to pick you up at the hospital, or friends that offer to watch my son, or take him for walks, or friends that have gone through what I'm going through and offer their ear and nonstop support.<br />
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I'm now in my second trimester and hoping that I will start feeling like myself soon. I am starting to feel a little better and can see the light at the end of the tunnel. I'm also looking forward to seeing food as my friend again instead of the enemy. I have not cooked in 3 months!! When I started to feel better in my last pregnancy I cooked a feast and savored every bite. I am so looking forward to feeling like that again!<br />
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If you would like to find out more about hyperemesis click <a href="http://www.helpher.org/hyperemesis-gravidarum/" target="_blank">here.</a>Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com5tag:blogger.com,1999:blog-7015615224948823091.post-50186770094024564832012-11-12T12:59:00.000-08:002012-11-12T12:59:16.600-08:00Turkey and Vegetable Chili for the Whole FamilyI've been cooking up lots of comfort food since it's been so cold lately. This is one of those meals that will warm you up from the inside out on a cold fall or winter night. This chili is full of flavor and healthy, yummy goodness for the whole family. Not to mention it takes about 20 minutes from start to finish! This is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages.<br />
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Here's what you need for 4 to 6 servings:<br />
1 lb lean ground turkey<br />
1 15 oz can kidney beans, drained and rinsed<br />
1 14 1/2 oz can organic diced tomatoes<br />
1 15 oz can organic tomato sauce<br />
1 can corn, drained<br />
1 1/2 cup chopped organic baby spinach<br />
1 garlic clove minced<br />
1 tbsp chili powder<br />
1 tsp ground cumin<br />
1 tbsp Italian Seasoning<br />
1 tbsp onion powder<br />
salt<br />
pepper<br />
Olive oil<br />
Shredded cheddar cheese<br />
Non-fat plain greek yogurt<br />
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Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add garlic and cook for 1 minute. Add ground turkey and cook until browned (about 5 minutes). Add kidney beans, diced tomatoes, corn, chopped spinach, tomato sauce, chili powder, cumin, Italian seasoning, onion powder and stir. Season with salt and pepper to taste. Bring chili to a boil, stirring frequently. Cook for 5 more minutes. Let cool, and then serve in bowls and top with shredded cheddar cheese, and a dollop of plain greek yogurt. I also served corn bread on the side. Test your little one's portion on your lower lip to make sure it is not too hot. Enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com10tag:blogger.com,1999:blog-7015615224948823091.post-46852873691976083252012-11-07T13:35:00.001-08:002012-11-07T13:35:57.950-08:00Little Green Pouch Giveaway! It's time for another giveaway! Mommy and Baby food is giving away a 4 pack of Little Green Pouches! The Little Green Pouch is a BPA free reusable food pouch for babies, toddlers, big kids, even adults! I use these literally everyday. It makes traveling with homemade baby food SO easy. No spoons, no bibs, no mess! Just hand your little one the pouch and let them enjoy. These pouches are dishwasher safe and can go in the freezer. I love these pouches SO much that I contacted the company and asked if they would be kind enough to give me a 4 pack to share with you. The little Green Pouch is such a hot item that it is currently sold out, but you have a chance to win a 4 pack right here! Here's how to enter:<br />
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1. Like <a href="https://www.facebook.com/mommyandbabyfood" target="_blank">Mommy and Baby Food</a> on Facebook<br />
2. Leave a comment on Mommy and Baby Food's FB page under the giveaway post<br />
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1 comment per entry, winner will be selected randomly, contest ends Friday 11/9 at midnight. Winner will be contacted through FB private message. Good Luck!<br />
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*This is not a sponsored post. I genuinely LOVE this product and just wanted to share it with all of you!<br />
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<br />Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com20tag:blogger.com,1999:blog-7015615224948823091.post-16586424842096420772012-11-06T12:46:00.000-08:002012-11-06T12:46:27.315-08:00Guess Who Now Makes Yogurt...Tillamook! I was so excited when Tillamook contacted me to ask if I wanted to tryout their new yogurt. My family has always loved Tillamook cheese, and no surprise, we love their yogurt too. We have tried Mountain Huckleberry, Oregon Strawberry, and Marionberry. Each flavor is better than the next!<br />
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Tillamook yogurt is farmer-owned for more than 100 years, is made with only natural ingredients, real fruit, and no high fructose corn syrup. Looking at the ingredients label, fruit is the second ingredient after milk, not sugar, not chemicals, fruit!<br />
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Tillamook yogurt is a great lowfat snack for Mommy, and a healthy meal or snack for your little one starting at 7+ months. You can give this to your little ones as is, or mix it into lots of different foods. I have mixed the yogurt with plain oatmeal, pancake batter, and even bisquick biscuits! I've even pureed it with spinach to make a yummy smoothie for myself.<br />
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Check out my sidebar for a coupon to try out Tillamook yogurt yourself!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-6283848465632649972012-11-02T13:11:00.000-07:002012-11-02T13:11:04.642-07:00Pan Roasted Apples and Spinach with Whole Wheat Pasta and Pecorino CheeseThis recipe was a total experiment that ended up really good! I was trying to find something to make my son for dinner, and saw apples and spinach in our veggie drawer. I wasn't sure how that would taste together, but I knew my son liked it pureed together so why not. I pan roasted it with a few different spices and tossed with cheese and whole wheat pasta. Well the result was delicious, like so delicious I wish I had made more than a single serving. The flavor was just so different and surprising. I will definitely be making this family size the next time I make it! This can be pureed for little ones 7+ months or served as finger food for little ones 10+ months.<br />
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Here's what you need for 4 to 6 servings:<br />
1 bag whole wheat pasta<br />
2 to 3 organic apples diced (like 1/2 inch cubes)<br />
1 cup finely chopped organic baby spinach<br />
1/2 tsp ground nutmeg<br />
1/2 tsp ground cinnamon<br />
1/2 cup grated pecorino romano cheese<br />
2 tsp olive oil<br />
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Bring a pot of water to boil and cook the pasta according to package. Heat 2 tsp olive oil in a large skillet over medium high heat, add the apples, spinach, nutmeg, cinnamon, and a handful (1/4 cup) pecorino cheese. Cook until apples are tender and spinach is wilted (about 5 minutes). Add drained pasta to skillet and 1/4 more cup of pecorino cheese. Toss to coat, serve and enjoy! If you are pureeing, puree your little one's portion (4 to 6 oz) with a little water until you get desired texture.Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com1tag:blogger.com,1999:blog-7015615224948823091.post-83103946465558102252012-10-31T12:52:00.001-07:002012-10-31T12:52:54.258-07:00Roasted Acorn Squash with Turkey Sausage, Peppers, and Goat Cheese Happy Halloween! Hope you are all having a spooktacular day! This is a yummy and healthy recipe to spice up an autumn dinner. I made this the other night, and it was delicious. There are flavors in this dish that I would have never thought to pair with squash. It's so creative, wish I had thought of it! I found this recipe in Guy Fieri's cook book called <i>Guy Fieri Food</i>. Hats off to Guy Fieri for giving me another way to spice up autumn flavors! This is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages.<br />
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Here's what you need for 6 servings:<br />
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Turkey Sausage:<br />
2 tsp thyme leaves<br />
2 tsp rubbed sage<br />
2 tsp salt<br />
1 tsp black pepper<br />
1 lb lean ground turkey<br />
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Acorn Squash and Veggies:<br />
3 acorn squash, cut in half<br />
3 tbsp olive oil<br />
1 1/2 tsp salt<br />
1 tsp black pepper<br />
2 tbsp unsalted butter<br />
2 cups 1 inch sliced green cabbage<br />
1 red bell pepper, seeded and diced<br />
1 yellow bell pepper, seeded and diced<br />
1/2 large sweet onion diced<br />
1 tbsp minced garlic<br />
4 oz soft goat cheese crumbled<br />
2 tbsp chopped fresh flat leaf parsley<br />
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To make turkey sausage, in a medium bowl, combine the thyme, sage, salt, and pepper. Add turkey and mix well, cover and refrigerate while you roast squash. To prepare the squash, preheat oven to 375F. Trim the ends off the squash so that it will sit flat. Scoop the seeds and membranes from inside the squash. Place the squash halves cut side up on a baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1 tsp salt and pepper. Place the squash in the oven and roast for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh. Remove from the oven but leave the squash on the baking sheet.<br />
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Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp of olive oil. Add the turkey, making sure to leave large chunks, about 1 inch across. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm. In the same pan, melt the butter over medium high heat. Add the cabbage and cook until it starts to wilt, about 4 minutes. Add the peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente. Add the turkey and the garlic. Cook for 2 to 4 more minutes to blend flavors. Add salt and pepper if necessary.<br />
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Turn the oven to low broil. Divide the turkey mixture among the squash halves. Crumple the goat cheese over the tops, place under the broiler just until the cheese is warm. Garnish with a bit of parsley, serve and enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com2tag:blogger.com,1999:blog-7015615224948823091.post-64583525538328871912012-10-24T12:48:00.000-07:002012-10-24T12:48:37.253-07:00Baked Quinoa e Fagioli with Veggies for the Whole FamilyI kind of stumbled on this meal when I was making dinner the other night. My plan was to make one of our family favorites Pasta Fagioli, but when I looked in the pantry I discovered we had no pasta! The only thing we had was a half empty box of lasagna noodles, rice, and quinoa (yes I realized immediately I really needed to go grocery shopping). I thought about breaking up the lasagna noodles, but didn't think there would be enough food. Then I got an idea, why not try quinoa and make it like the <a href="http://www.mommyandbabyfood.com/2012/09/quinoa-chicken-sausage-and-vegetable.html" target="_blank">Quinoa Casserole</a> I made a few weeks ago. Luckily it worked, and was really delicious (love when things work out like that!). You can puree this for little ones 8+ months or feed as is for little ones 10+ months.<br />
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Here is what you need for 4 to 6 servings:<br />
1 cup organic quinoa<br />
1 can cannellini beans<br />
2 garlic cloves minced<br />
3 zucchini's chopped<br />
1 package frozen organic peas, carrots, greenbeans and corn<br />
1 14 1/2 oz can organic diced tomatoes<br />
1/2 cup organic marinara sauce<br />
1/2 cup grated Parmesan cheese<br />
1 tbsp Italian seasoning<br />
Salt<br />
Pepper<br />
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Preheat oven to 375F. Cook quinoa according to box. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add garlic and cook for 30 seconds. Add chopped zucchini and cannellini beans and saute for 5 or so minutes. Add frozen veggies, can of diced tomatoes, Italian seasoning, 1/4 cup Parmesan cheese and cook for another 2 to 3 minutes. Remove from heat and add cooked quinoa, 1/4 cup parmesan cheese, and marinara sauce and mix together. Season with salt and pepper to taste. Spray a deep baking dish with cooking spray and transfer quinoa mixture to baking dish. Place in oven and cook for 30 minutes. Let cool and then serve. If pureeing, puree your little one's portion with a little water and blend until desired texture. Enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-32696690350482921982012-10-22T13:17:00.001-07:002012-10-22T13:17:43.911-07:00Pumpkin Butter Stuffed Crescent RollsI've been testing out some new recipes for Thanksgiving, and came up with this pumpkin butter recipe yesterday. Anyone who reads this blog knows how much I love pumpkin butter. Unfortunately it is only sold in stores for a very short time, so I decided to try making my own. This is so easy to make, it literally took me maybe 5 or 10 minutes! You can eat this pumpkin butter on almost anything, but I'm planning on serving it inside crescent rolls for Thanksgiving, so that's my focus today :) These crescent rolls were so delicious. They tasted like a pumpkin spiced cinnamon bun (which was exactly what I was going for!) You can serve these to little one's ready for finger foods, and whoever else might be sitting around your Thanksgiving table!<br />
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Here's what you need for 8 crescent rolls:<br />
1 package Pillsbury crescent roll dough<br />
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Pumpkin butter:<br />
1/2 cup canned organic pumpkin puree<br />
1/2 tsp pumpkin pie spice<br />
1 tsp maple syrup<br />
2 tbsp honey (more or less depending on how sweet you want it)<br />
1 tbsp lemon juice<br />
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Preheat oven to 375F. Roll out crescent roll dough on an ungreased cookie sheet. Mix all ingredients for pumpkin butter together until smooth. Spread about a tbsp of pumpkin butter on each triangle of dough and then roll into a crescent. Place in oven and bake for 12 minutes. Let cool for a minute and serve. Put the rest of your pumpkin butter in a sealed container in the refrigerator. It should keep for 3 to 5 days. Enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-76089195352208440222012-10-16T20:40:00.000-07:002012-10-18T08:59:29.369-07:00Win 2 Tickets to Babes & Babies a San Francisco Event for Moms and Tots!Attention Bay Area Moms! Mommy and Baby Food is teaming up with Appel & Frank to giveaway 2 pairs of tickets to their Babes & Babies event Saturday November 3rd in San Francisco! To enter visit my facebook page <a href="https://www.facebook.com/mommyandbabyfood" target="_blank">here</a> and leave a comment under the Babes & Babies post about the moment you first felt like a mom. If you are a mom to be share your favorite pregnancy moment so far. One comment per entry. Contest ends Sunday 10/21/12. Good luck!<br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i><span style="font-family: Arial;"><span style="color: #333333;">Moms are invited to shop from 65 designers and companies offering baby and toddler clothing, accessories, gear, toys, local resources and much more...at discounted prices. There will be free speakers and seminars on topics including sleep training, cord blood registry, hiring a caregiver and more! Additionally, there will be lush gift bags for the first 200 families, on-site photo shoots, play spaces & activities for kids run by MyGym and Peekadoodle, as well as a raffle with incredible prizes, including a Stokke highchair, Joovy Stroller and a Medela Pump in Style Breastpump! The event will be held on Saturday, November 3rd from 9:30am - 2:00pm at the St. Mary's Cathedral, Patron's Hall (1111 Gough Street @ Geary) in San Francisco. Admission is 2 for $8 at</span><span style="color: #333333;"> </span><span style="color: #333333;"><a href="http://appelandfrank.com/" style="color: #1155cc;" target="_blank">appelandfrank.com</a></span><span style="color: #333333;"> </span><span style="color: #333333;">or $5 each or at the door. </span></span></i></span></div>
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Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com9tag:blogger.com,1999:blog-7015615224948823091.post-81004864716735321702012-10-15T13:28:00.000-07:002012-10-15T13:28:21.422-07:00Butternut Squash Quinoa with Pancetta, Sage and Pine Nuts for the Whole FamilyAs I mentioned in my previous post, once autumn hits I am always on the hunt for winter squash recipes. I found this recipe in the February 2011 <i>Bon Appetit </i>magazine (yes I hold on to cooking magazines for a really long time ha!). I changed a few things from the original recipe to make it more kid friendly, and a little healthier. This recipe is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages. You can also puree this for little ones 8+ months.<br />
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Here's what you need for 4 to 6 servings:<br />
1 medium size butternut squash peeled, seeded and cut into 1/2 inch cubes<br />
1 tbsp fresh sage, finely chopped<br />
1 medium size onion finely chopped<br />
1 1/2 cups organic quinoa<br />
1 1/2 cups organic chicken broth<br />
3/4 cup toasted pine nuts<br />
1/4 cup grated parmesan cheese<br />
Shaved parmesan cheese (to put on top at end)<br />
4 oz diced pancetta cooked crisply<br />
Olive oil<br />
salt<br />
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Heat 2 tsp olive oil in a large nonstick skillet over medium high heat. Add the squash and season with a little salt and saute until it begins to brown, stirring often (approx 5 minutes). Reduce heat to medium, and add the chopped sage, cook until squash is tender, about 8 minutes. Remove to plate and wipe skillet clean. While squash is cooking put quinoa in pot with 1 cup water and 1 1/2 cups chicken broth. Bring to a boil, then cover and reduce heat to low or simmer. Cook for 12 to 15 minutes or until all liquid is absorbed and quinoa is tender. Heat 2 tsp olive oil, in same large skillet that was used for squash, over medium high heat. Add chopped onions and a pinch or 2 of salt and saute until onions are tender and beginning to brown (approx 5 or 6 minutes). Add cooked quinoa, grated parmesan, pine nuts and pancetta to onions in skillet and toss. Cook for 2 minutes, add squash and season with a little salt and pepper. Toss to coat. Cook for a few more minutes and then transfer quinoa to a large serving bowl. Top with shaved parmesan, serve and enjoy! If you are pureeing, place your little one's portion (4 to 5 oz) into a food processor and add water until you get the desired texture.Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com3tag:blogger.com,1999:blog-7015615224948823091.post-72195794880003477432012-10-08T12:56:00.000-07:002012-10-08T12:58:44.827-07:00Butternut Squash Stuffed Meatballs for the Whole FamilyI'm pretty sure I have mentioned in the past how much I love autumn. I get so excited when I start to see pumpkins and other squash in the grocery stores. I immediately start to brainstorm new recipes I can cook with them, and this is one those recipes I thought up. As you probably can tell from the multiple types of meatball recipes on my blog, my family loves meatballs, so here's another one. These meatballs are a tad sweeter than your average meatball, and are so yummy. They are fall wrapped up in one tiny bite! These meatballs are stuffed with butternut squash, spinach, and flax meal. Served alone, or with pasta, this is a delicious and healthy meal your whole family can enjoy starting at 10+ months.<br />
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Here's what you need for 4 to 6 servings:</div>
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1 lb lean ground turkey meat</div>
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1 cup butternut squash cut into 1 inch cubes</div>
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Handful organic baby spinach</div>
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1/2 cup Italian seasoned breadcrumbs</div>
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1/4 cup grated parmesan cheese</div>
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1 tbsp flax meal</div>
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Handful pine nuts</div>
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1 tsp ground nutmeg</div>
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1/2 tsp ground sage</div>
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1 egg beaten</div>
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1 tsp salt</div>
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Ground pepper</div>
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1 1/2 jars salt free organic marinara</div>
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Olive oil</div>
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Put butternut squash and spinach in a food processor and pulse until finely chopped. Mix turkey, breadcrumbs, parmesan cheese, flax meal, pine nuts, nutmeg, and sage in a large mixing bowl. Add butternut squash and spinach mixture to mixing bowl. Add beaten egg and salt and pepper. Mix together and then form into small balls. Heat 2 tbsp olive oil in a large deep skillet over medium high heat. Add meatballs and cook until golden brown on the outside flipping so all sides get cooked (approx 5 to 7 minutes). While meatballs are cooking heat the marinara sauce in a medium to large covered pot and let simmer. Add cooked meatballs to the sauce pot and let simmer for 5 to 10 more minutes. Let cool and serve alone or with your choice of pasta. Make sure to cut your little one's portion up into bite size pieces. Enjoy!</div>
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Let me know what you think. I love to hear from my readers :)</div>
Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-22499078774524239552012-09-25T13:40:00.001-07:002012-09-25T13:40:46.007-07:00Gluten Free Oatmeal Raisin MuffinsEvery year around this time (autumn) I start to crave oatmeal raisin baked goods. Yes I know it's a little odd, and I'm not sure why I crave these in the fall, but I do. So, here's a recipe I came up with a few weeks ago that definitely feeds my cravings! These are gluten free and filled with nutrient filled foods like organic spinach and flax meal. These are for little one's 10+ months who are ready for finger food and Mommies and Daddies of all ages.<div>
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Here's what you need:</div>
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2 cans organic garbanzo beans rinsed and drained</div>
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1 cup organic oats</div>
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1 handful organic spinach</div>
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3/4 cup pure maple syrup</div>
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1/4 cup peanut butter</div>
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1/4 cup flax meal</div>
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1 tbsp ground cinnamon</div>
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1 tsp vanilla extract</div>
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2 tsp baking powder</div>
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1/3 cup milk</div>
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1 cup raisins</div>
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Preheat oven to 350F. Mix everything but raisins in a food processor and blend until smooth. Add raisins and stir. Spray muffin pan with cooking spray. Scoop batter into pan (about 2 spoonfuls per slot). Cook for 15 to 20 minutes or until a toothpick that you stick in muffin comes out clean. Let cool and enjoy!</div>
Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-39055489581070183842012-09-10T13:53:00.000-07:002012-09-10T13:53:36.246-07:00Healthy Crab Cakes with Creamy Avocado Sauce and Organic Spring Mix SaladSo what makes these crab cakes healthy? There's a lot less stuffing and a lot more crab. I always get annoyed when I order crab cakes at a restaurant and they come out filled with loads of bread crumbs. Yes they are usually delicious because they are friend and doughy, but I find myself asking "Where's the meat?" These crab cakes are baked and very light. I served this with an avocado cream sauce and a spring mix salad on the side. You can serve this to little one's 2+ years old (I say 2+ years because of shellfish allergies. Even though crabs are not shellfish they are lumped in with the shellfish allergy. Remember to always ask your pediatrician if it is safe for your child to eat shellfish. For more information on safe seafood for kids check out <a href="http://www.kidsafeseafood.org/all-species/" target="_blank">Kid Safe Seafood</a>.)<br />
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Here's what you need for 4 to 6 servings:<br />
1 lb jumbo lump crab, picked over for shells<br />
3 tbsp low fat mayonaisse<br />
1/4 cup minced fresh chives or scallions<br />
1 tbsp fresh lemon juice<br />
1 tbsp dijon mustard<br />
1/4 tsp black pepper<br />
1/2 cup panko bread crumbs<br />
1 tbsp unsalted butter<br />
2 garlic cloves, smashed<br />
1/2 tsp Herbs de Provence<br />
1/4 tsp salt<br />
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For the Avocado Cream Sauce:<br />
1/2 ripe medium California avocado, pitted and peeled<br />
1 tbsp low fat mayonaisse<br />
1 tbsp fresh lime juice<br />
1/4 tsp salt<br />
1/4 tsp sugar<br />
1/4 cup skim milk<br />
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Preheat oven to 400F. Line a baking sheet with foil.<br />
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<b>For the sauce:</b> Put avocado, mayo, lime juice, salt and sugar into a food processor and blend. Add milk and blend until smooth. Put in a bowl, cover and chill.<br />
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<b>For the crab cakes:</b> Stir together crabmeat, mayo, chives, lemon juice, mustard, pepper, and 1 tbsp panko in a large bowl until well blended. Cover and put in the refrigerator to chill. In the meantime, melt butter in a medium nonstick skillet over medium high heat, then add smashed garlic. Cook until golden and fragrant (about 2 minutes). Add Herbs de Provence, salt and remaining panko and cook stirring until golden brown, about 6 minutes. Transfer to a plate to cool. Discard garlic. Divide crab meat into mounds (I was able to make 8 medium sized mounds). Form each mound into a patty and then carefully turn patty in panko mixture to coat the top and bottom. Transfer to a baking sheet and repeat with each patty, then sprinkle remaining panko mixture on top of the crab cakes. Bake until heated through, about 20 to 25 minutes. Let cool and serve crab cakes with a dollop of avocado sauce. Enjoy!<br />
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<b>Organic Spring Mix Salad:</b><br />
1 package organic spring mix salad<br />
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<b>French Vinaigrette</b><br />
1/4 cup red wine vinegar<br />
2 tbsp balsamic vinegar<br />
1 tbsp coarsely chopped shallot<br />
2 tsp dijon mustard<br />
1/2 tsp salt<br />
freshly ground black pepper to taste<br />
3/4 cup extra virgin olive oil<br />
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Puree all ingredients except the oil in a blender or food processor or with handheld immersion blender. With the machine running, pour the olive oil in a steady stream. If you are not going to you the dressing within a few hours, store it tightly covered in the refrigerator. It will keep for several weeks. Bring it to room temperature and shake or whisk well before you pour it on the salad. I used about 2 1/2 tbsp total for the whole salad. This salad was just for Mommy and Daddy :)Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-85151083753577700732012-09-04T13:15:00.000-07:002012-09-04T13:15:39.003-07:00Quinoa Chicken Sausage and Vegetable Casserole for the Whole FamilyI found this recipe in the December/January 2011 issue of <i>Simple & Delicious. </i>The original recipe uses barley, but I decided to use quinoa instead, it makes the dish just a little lighter. This casserole is so yummy and jam packed with nutrients from super foods like spinach and carrots. This is a nice change from your everyday casserole. It was a huge hit with my family! You can freeze this casserole for up to a month. You can serve this to your whole family starting at 10+ months for finger food, or you can puree it for little ones 8+ months.<br />
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Here's what you need for 4 to 6 servings:<br />
2 cups sliced cremini mushrooms<br />
1 cup thinly sliced organic carrots<br />
1/2 cup chopped onion<br />
2 tsp olive oil<br />
1 garlic clove, minced<br />
12 oz sweet Italian chicken or turkey sausage<br />
1 1/2 cups quinoa<br />
1 can cream style corn<br />
1 package (10 0z) frozen chopped organic spinach, thawed and squeezed dry<br />
1 1/2 tbsp Italian seasoning<br />
1/8 tsp pepper<br />
1/2 cup shredded or grated Parmesan cheese<br />
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Preheat oven to 350F. Cook quinoa according to package. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic and cook for 1 more minute. Transfer to a large bowl and set aside. In the same skillet, cook sausage over medium heat into not longer pink. Add mushroom, carrots and onion back to skillet. Stir in the quinoa, corn, spinach, Italian seasoning and pepper. Transfer to a greased shallow 2 qt baking dish. Cover and bake for 40 minutes. Sprinkle with cheese. Bake uncovered for 5 minutes longer or until cheese is melted. Let cool and serve. If you are pureeing this for your little one. Place your little one's portion (4 to 5oz) in a food processor with a little water and puree until desired texture.Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com1tag:blogger.com,1999:blog-7015615224948823091.post-84216536289281805892012-08-31T13:04:00.000-07:002012-08-31T13:04:27.543-07:00Date Night Dinner: Pan Roasted Flatiron Steak in a Red Wine Sauce topped with Mushrooms for Mommy and DaddyI made this last weekend for our at home date night dinner. The at home date night is totally under rated. It's so nice to put our little guy to bed and then step into a delicious smelling kitchen where candles are lit, music is playing, and wine and my hubby are waiting. To me it's not only more cost effective, it's more romantic (even if we're both in sweats!). This steak is melt in your mouth delicious, and so easy to make. I served this with roasted broccoli and cauliflower, but you can serve it with any veggie you like. Enjoy!<br />
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Here's what you need for 2 servings:<br />
2 flatiron steaks<br />
1 tbsp Herbs de Provence<br />
salt<br />
pepper<br />
3 tbsp unsalted butter<br />
2 tsp olive oil<br />
1 tsp onion powder<br />
2 cups cremini mushrooms<br />
1/2 cup red wine<br />
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Melt 1 tbsp butter in a medium sized skillet over medium high heat. Add mushrooms and onion powder. I'm always reminded of Julia Child every time I'm cooking mushrooms "don't crowd the mushrooms". Saute mushrooms until tender, about 5 minutes. Remove to a plate and set aside. Melt 1 tbsp butter with 2 tsp olive oil in the same skillet. Season steaks with salt, pepper and Herbs de Provence. Place in skillet and cook for 4 minutes on each side. Add the last tbsp of butter. Pour wine over steaks in skillet. Spoon wine over steaks. Let wine reduce and spoon over steaks again. Add mushrooms back to skillet. Cook for 1 more minute. Place steaks on a plate, top with mushrooms and spoon sauce over steaks. Serve and enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-39695995835740934812012-08-29T13:20:00.001-07:002012-08-29T13:20:33.110-07:00Milano Chicken with Whole Wheat Spaghetti, Broccoli and Cauliflower for the Whole FamilyI found this recipe in the 30 minute meals or less section of <i>Simple & Delicious</i> magazine. Now you know I love a yummy quick meal, so I had to give this recipe a shot. I modified it to make it a little healthier and more kid friendly. It was a big hit with the whole family and it really did take 30 minutes or less! You can serve this to your whole family starting 10+ months.<br />
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Here's what you need for 4 to 6 servings:<br />
12 oz whole wheat spaghetti<br />
1 1/2 lbs boneless skinless chicken breast tenders<br />
1 tbsp minced garlic<br />
4 1/2 tsp olive oil<br />
3/4 tsp dried parsley flakes<br />
3/4 tsp pepper, divided<br />
1/4 cup flax meal<br />
1/4 cup whole wheat flour<br />
1 tsp dried basil leaves<br />
1/2 tsp salt<br />
2 eggs<br />
2 cups fresh organic broccoli florets and cauliflower<br />
1/2 cup low sodium chicken broth<br />
1/2 lemon<br />
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Cook pasta according to package, drain and set aside. While pasta is cooking, saute garlic in 4 1/2 tsp olive oil in a large deep skillet for 1 minute. Stir in parsley and 1/2 tsp pepper. Remove to a small bowl and set aside. Combine flax meal, flour, basil, salt and remaining pepper in a shallow bowl. Whisk eggs in another shallow bowl. Dip chicken tenders into egg and then dredge in flax meal mixture. Cook chicken in 2 tsp olive oil over medium high heat in the same skillet for 8 to 10 minutes or until no longer pink. Remove chicken to a plate and cut into bite size pieces and set aside. Pour chicken broth into the same skillet over medium high heat and add broccoli and cauliflower, cover and let simmer for 5 minutes. Add spaghetti and chicken back into skillet. Pour garlic mixture over spaghetti, chicken and veggies and toss to coat. Squeeze 1/2 lemon over pasta and toss to coat again. Serve and enjoy! Remember to cut your little one's portion up into bite size pieces.Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com4tag:blogger.com,1999:blog-7015615224948823091.post-90099342428710846872012-08-27T13:37:00.001-07:002012-08-27T13:37:45.058-07:00Turkey and Spinach TaquitosI was watching Giada's cooking show on Saturday. She was making these taquitos for her friends and family. They looked and sounded so yummy, I just had to make them! You can serve these to your whole family starting at 15+ months for the taquitos, and 10+ months if serving just the filling (no taquito shell).<br />
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Here's what you need for 6 to 8 servings:<br />
1 package whole wheat tortillas<br />
1 lb ground turkey<br />
1 large onion minced<br />
1 can organic black beans, drained and rinsed<br />
2 cups finely chopped organic baby spinach<br />
1 tbsp ground cumin<br />
1 cup sour cream<br />
1 tbsp salt<br />
1/4 tsp pepper<br />
1/4 cup olive oil<br />
1 cup shredded white or extra sharp cheddar cheese<br />
3 tbsp olive oil<br />
cooking oil spray<br />
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Preheat oven to 400F. Spray a large nonstick baking sheet with cooking spray and set aside. Heat 3 tbsp of oil over medium high heat in a large deep skillet. Cook the onions, salt and pepper, stirring frequently until tender, about 6 minutes. Add turkey and cumin. Cook until the turkey is cooked through, about 5 to 8 minutes. Add the spinach and cook until wilted. Remove the skillet from heat and add the beans and sour cream and set aside.<br />
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Place another skillet over medium high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam side down, on the baking sheet and sprinkle with cheddar cheese. Bake until the cheddar is melted and the tortillas are crisp and golden, about 20-25 minutes. Let cool for 5 minutes and serve with salsa and guacamole. Enjoy!<br />
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Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com3tag:blogger.com,1999:blog-7015615224948823091.post-45948182851169369972012-08-23T13:06:00.000-07:002012-08-23T13:06:47.689-07:00Brown Rice with Sweet Italian Sausage Kale and Bell PeppersI made this dish months ago and completely forgot to post it. I came across the recipe today in my notebook when I was going over the recipe I was originally planning on posting today. So, game change, I decided to post this one instead. This is a super easy dish the whole family will enjoy. You can make this with microwaveable brown rice, or leftover brown rice from your chinese food delivery (come on you know you're always trying to come up with ideas for all that leftover rice. I'm not the only one am I?) You can serve this to little ones 12+ months.<br />
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Here's what you need for 4 to 6 servings:<br />
1 1/2 cups microwaveable brown rice (or your leftover delivery food brown rice)<br />
4 sweet Italian turkey sausages (casings removed)<br />
1 cup finely chopped organic kale<br />
1 handful pine nuts<br />
1 organic green bell pepper diced<br />
1/2 cup grated Parmesan cheese<br />
1/2 cup low sodium chicken stock<br />
1/4 tsp ground nutmeg<br />
1/4 tsp garlic powder<br />
Pepper to taste<br />
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Cook microwaveable rice according to package. If using leftover rice just set it aside till later in the recipe. Put sausage in a large deep skillet and cook over medium high heat (about 5 to 8 minutes). Add diced peppers and cook for another 2 minutes. Add rice, kale, pine nuts, Parmesan cheese, nutmeg, garlic and pepper. Add chicken stock and toss to coat. Cook for another 2 to 5 minutes. Let cool, serve and enjoy!<br />
<br />Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-31848098330294749172012-08-21T13:35:00.000-07:002012-08-21T13:35:07.179-07:00Spinach and Ricotta Chicken for the Whole FamilyThis is another delicious dish from Jillian Michael's book <i>Making the Cut</i>. It's light, yummy, easy to make, and great for the whole family. It's got your healthy protein, calcium, folate, vitamin A and iron all in one rolled up bite. I served this with whole wheat couscous. You can serve this to the whole family starting at 10+ months.<br />
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Here's what you need for 4 to 6 servings:<br />
6 skinless, boneless chicken breast halves<br />
1/2 cup dry white wine<br />
1/2 cup low sodium chicken broth<br />
1 cup fat free or part skim ricotta cheese<br />
1/3 cup Parmesan cheese<br />
1/4 tsp garlic powder<br />
1/4 tsp ground black pepper<br />
1 (10 oz) package frozen organic chopped spinach, thawed, drained and squeezed dry<br />
1 large egg<br />
1 cup Italian seasoned bread crumbs<br />
salt<br />
1 tbsp dried rosemary<br />
1 tbsp parsley<br />
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Preheat oven to 350F. Combine ricotta cheese, Parmesan cheese, garlic powder, black pepper, spinach, and egg in a large mixing bowl and set aside. Place each chicken breast between 2 sheets of heavy duty plastic wrap; pound to 1/4 inch thickness using meat mallet or rolling pin. Mix bread crumbs, dash or 2 of salt, rosemary and parsley in a shallow bowl. Dredge each chicken breast through the bread crumb mixture. Divide and spread cheese and spinach mixture evenly over chicken breasts. Roll up jelly-roll fashion. Tuck in sides and place chicken seam side down in a deep baking dish (think lasagna dish). Pour wine and chicken broth over the chicken and cover with foil. Bake for 30 minutes, basting chicken with wine and broth every 10 or so minutes. Uncover and bake for an additional 15 minutes or until chicken is done. Spoon wine and broth mixture over chicken and serve. Make sure to cut your little one's portion (1/2 cup to 3/4 cup) into bite size pieces. You don't need to serve your little one's portion with sauce. Enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com1tag:blogger.com,1999:blog-7015615224948823091.post-82215370703264117092012-08-17T13:07:00.000-07:002012-08-17T13:07:22.234-07:00Family Pizza Night - Chicken Picatta Pizza & Spinach and Mushroom PizzaWhenever I am visiting my family in New York I always have to have 2 things, pizza and bagels. I tried lemon chicken pizza the last time I was home and have been dreaming about it ever since. I decided to try to make my own recipe. It's not as good as the NY version, but it is really yummy and satisfied my craving for it. I always love spinach and mushroom pizza, so I made that too just in case the chicken picatta pizza came out tasting gross. Luckily both pizzas came out really yummy, so we had lots of leftovers for lunch the next day :) You can serve these pizzas to your whole family starting at 12+ months.<br />
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Here's what you need:<br />
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<b>Chicken Picatta Pizza:</b><br />
Sauce:<br />
3 tbsp olive oil<br />
3 garlic cloves minced<br />
1/2 cup low sodium chicken broth<br />
2 tbsp whole wheat flour<br />
2 tbsp lemon juice<br />
1 to 2 tbsp capers<br />
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Pizza:<br />
1 package whole wheat pizza dough<br />
1 package grilled chicken strips cut into chunks<br />
handful of shredded part skim mozzarella cheese<br />
olive oil<br />
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Preheat oven to 450F. Take dough out of package and place on a lightly floured surface. Let rest for 20 minutes. Using your hands or a rolling pin, roll out the dough and place on a pizza stone or a cookie sheet. Brush the dough with olive oil and set aside. Now we're going to make the sauce. Put 1 tbsp olive oil in a medium skillet over medium high heat. Add the garlic and saute until fragrant (30 seconds). Add the rest of the olive oil and the flour. Mix until a paste is formed. Add the chicken broth a little at a time while continuously stirring. Add lemon juice and capers and stir for another minute or two. Add chopped chicken and toss to coat. Pour chicken and sauce over pizza dough. Spread out chicken to cover all the dough. Cover with mozzarella cheese and place in the oven to bake. Back for 10 to 15 minutes. Let cool and then cut into slices. Make sure to cut your little one's piece up into tiny pieces. Serve and enjoy!<br />
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<b>Spinach Mushroom and Pancetta Pizza</b><br />
1 package whole wheat pizza dough<br />
2 to 3 handfuls organic baby spinach<br />
1 cup sliced cremini mushrooms<br />
1 package diced pancetta (you can use grilled chicken instead if you want)<br />
1 handful part skim mozzarella cheese<br />
Olive oil<br />
1 tsp garlic powder<br />
1 tbsp Italian Seasoning<br />
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Preheat oven to 450F. Take dough out of package and place on a lightly floured surface. Let rest for 20 minutes. Using your hands or a rolling pin, roll out the dough and place on a pizza stone or a cookie sheet. Brush the dough with olive oil and season the dough with garlic powder and Italian seasoning. Place baby spinach, mushrooms and pancetta around the dough. Sprinkle with cheese and drizzle with a little olive oil. Place in oven and bake for 10 to 15 minutes. Let cool and then cut into slices. Remember to cut your little one's portion up into bite size pieces. Serve and enjoy!Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0tag:blogger.com,1999:blog-7015615224948823091.post-10552754502803763252012-08-15T14:00:00.000-07:002012-08-21T13:54:16.833-07:00Chocolate Chip Souffle Yes, you can eat chocolate chip souffle and not feel guilty about it! This is made with garbanzo beans, kale and lots of other yummy ingredients. I know you're thinking "garbanzo beans, kale? How can this be a delicious dessert?" Well trust me it is so melt in your mouth delicious you probably wont be able to just eat one! You can serve this at a dinner party, or as cupcakes at your little one's birthday. They are sure to impress, and your guests will not believe they are eating garbanzo beans and Kale!<br />
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Here's what you need for 12 to 16 servings:<br />
2 cans garbanzo beans drained<br />
1/3 cup peanut butter<br />
1 cup brown sugar<br />
1/2 cup organic oats<br />
1/2 cup chopped walnuts<br />
2 tsp vanilla extract<br />
2 tsp baking powder<br />
1/4 cup finely chopped organic kale<br />
1 tbsp flax meal mixed with 3 tbsp water<br />
1/4 cup milk<br />
1 1/4 cup semi sweet or bittersweet chocolate chips<br />
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Preheat oven to 350F. Mix all ingredients, except for chocolate chips, in a large food processor and blend until smooth. Spray cupcake tray with cooking oil. Spoon batter into cupcake tray (about 2 spoonfuls per slot). Place in oven and bake for 14 minutes. Serve warm for souffle texture, or let cool for a cupcake texture. Enjoy!<br />
<br />Laurenhttp://www.blogger.com/profile/13738502998415458330noreply@blogger.com0