Split Pea Soup for the Whole Family

This is such an easy recipe the whole family can enjoy. I've always been kind of scared to make homemade soups, but I'm finding that it's so easy! I love split pea soup and figured I'd try coming up with my own recipe. Split peas are extremely nutritious. They are a great source of B-Vitamins, folate, fiber, vitamin A, potassium, and protein. I added carrots to this soup too which is an amazing source of vitamin A and betacarotene.  You can serve this to little ones 7+ months. My whole family had this for lunch 2 days in a row! It's super yummy!

Here's what you need:
1 32oz container vegetable stock or broth
2 cups organic dried split peas
1 cup finely diced organic carrots
1/2 onion finely diced
3/4 cup chopped ham ( I used low sodium deli ham)
1 tblsp olive oil
salt
pepper

Pour 2 cups dried split peas in a large pot. Add diced carrots, onions and ham. Pour vegetable stock into pot making sure all the vegetables are covered. Cover and cook on stove over medium heat for 2 hours. Check on it frequently as you will probably need to add water and stir when the vegetable stock starts to evaporate. Keep adding water until you get your desired consistency. Season with a little salt and pepper if desired.

Tyler Florence's Sole Almondine for Mommy and Daddy

This is from Tyler Florence's Family Meal cookbook. It's such an easy dish, and so delicious. In the cookbook Tyler serves this over mashed potatoes. I decided to serve it with roasted red potatoes and baby carrots. You can cut up into bite size pieces and serve without almonds or sauce to little ones 12+ months.

This serves 4:
1/2 cup coarsely chopped almonds
salt
extra virgin olive oil
ground pepper
1 cup all purpose flour (I used buckwheat flour)
1 egg, lightly beaten
4 sole fillets, about 6 oz each
2 tblsp unsalted butter
2 small shallots finely chopped
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup chopped fresh flat leaf parsley

Toast almonds in a large nonstick skillet over medium heat for 5 to 7 minutes until golden brown. Season with a little salt and then transfer to a small bowl. Add 1 tblsp olive oil to same pan over medium heat. Put the flour in a shallow dish and season liberally with salt and pepper. Put the eggs in another shallow dish. Dredge the fish in the seasoned flour, and then dip into the eggs, and then back in the flour. Place the filets in the pan. Cook two filets at a time. Cook for 2 to 3 minutes, and then carefully turn the fillets over and add 1 tblsp of the butter to the pan. Spoon the melted butter over the fillets as they cook on the second side, about 30 seconds. Transfer fillets to a platter and keep warm while you cook the rest of the fish.

When done cooking fish, add the shallots to the same pan and cook over medium heat until translucent, about 3 minutes. Add the white wine and stir, then add lemon juice and parsley. Spoon sauce over fillets, sprinkle with almonds and serve. If serving to your little one, serve without sauce and almonds. Enjoy!

To roast potatoes and carrots preheat oven to 375F. Peel baby carrots and quarter red potatoes. Place around a baking dish/lasagna pan. Drizzle with olive oil and season with Herbs de Provence. Place in oven and roast for 35 to 40 minutes.

Healthy Turkey Melts for the Whole Family

This is a yummy and healthy sandwich the whole family can enjoy. I added chopped baby spinach and grated carrots to add calcium, vitamin A, beta carotene, vitamin C, potassium and folate. My little guy and I had this for lunch yesterday, and he loved it! This is for little one's 10+ months who are eating finger foods.

Here's what you need
2 slices stone ground whole wheat bread
1 slice light cheese (I used provolone but you can use whatever cheese you like)
2 slices low sodium turkey deli meat
1-2 organic mini carrots grated
1/4 cup chopped organic baby spinach
cooking spray

Spray a skillet with cooking spray and place over medium high heat (or use a panini press or foreman grill if you have one). Put all ingredients on bread and place sandwich in the skillet or on panini press. Flip Sandwich and cook for a few more minutes. Remove from pan and place on a plate. Cut off crusts, and then cut sandwich into small pieces for your little one. Make sure it's not too hot. Serve and enjoy!

Pot Roast for the Whole Family

My mother-in-law showed me how to make this pot roast. This recipe is so easy, and delicious for the whole family. It's a perfect meal when it's cold outside, or if you're in the mood for comfort food. It's full of iron, protein, vitamin A, betacarotene, and potassium. You can puree this for babies 8+ months, or serve as is to older babies.

Here's what you need:
1 3-4 lb rump roast
2 cans golden mushroom soup (I used Trader Joe's portabello mushroom soup, I couldn't find the golden mushroom soup)
1 onion diced
2-3 large carrots diced
2-3 celery stalks chopped
4-5 red potatoes quartered
1 cup beef stock (if not serving to your little one use 1 cup red wine)
salt
pepper
olive oil

Lightly season the meat with salt and pepper. Sear in a large pan with a little olive oil to just brown the outside of the roast (approx 1-2 minutes per side). Put roast in a slow cooker. Add diced onion, carrots, celery, and potatoes. Cover roast and vegetables with mushroom soup. Add beef stock (or red wine). I put this in the slow cooker the night before we ate it and let it cook on low for almost 24 hrs. I like my roasts super tender so I usually cook it for a long time. You can also put this in the slow cooker in the morning and cook on low for 8-10 hours. The roast should almost fall apart with a fork when it's done. Remember to cut everything into bite size pieces for your little one, and to test the temperature on your bottom lip before serving it to your little one too. Enjoy!

Mini Meatloaf for the Whole Family

 My mom used to make mini meatloaf for us when we were kids. It's a great way to quickly make meatloaf for the whole family.  I changed a few things from the original meatloaf recipe to make it appropriate for my little guy. I also added minced carrots and chopped kale to the meatloaf mix to add vitamins A and C, betacarotene, calcium, and iron. This can be pureed with a little water for little one's 8+ months, or served as a finger food. 

Here's what you need:

1 lb ground turkey (or ground beef)

1/3 cup tomato paste

1/3 to 1/2 cup chopped kale

1 large organic carrot peeled and minced or grated

1/4 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1 tsp onion powder

1 garlic clove minced

pinch ground pepper

1/4 tsp ground nutmeg

1 egg lightly beaten

Preheat oven to 350F. Mix all ingredients together in a large mixing bowl. Spoon meatloaf mix into each cup of a cupcake tray. Put tray in oven and cook for 35-40 minutes. Serving size for your little one is 2 mini meatloaf. Enjoy!  FYI You can freeze these for up to 2 months