Swiss Chard, Radicchio, Mushroom, Tomato and Chicken Crepe for the Whole Family

This recipe is paying homage to one of my favorite places to eat when I'm visiting my parents, Fresco Creperie and Cafe. This is a little different than the crepe I always order, but it was definitely the inspiration for this recipe. This is a delicious and healthy meal your whole family will enjoy. My little guy LOVES this. It's full of iron, folate, calcium, protein, vitamins A, C and D, potassium, fiber and whole grains. This is for little one's 10+ months who are ready for finger foods.

Here's what you need: (Serves 4 to 6)
Crepe Filling:
3 to 4 boneless skinless chicken breasts
2 cups chopped swiss chard
1 cup chopped radicchio
2 cups sliced cremini mushrooms
1 clove garlic minced
1 cup quartered cherry tomatoes
1 cup chicken broth
1 tsp ground nutmeg
1 tblsp Herbs de Provence
1/2 cup grated Gruyere cheese
Pepper
Olive oil cooking spray

Spray a large deep skillet with cooking spray and heat over medium high heat. Season the chicken with a little salt and pepper and place in hot skillet. Cook for about 7 or so minutes on each side (depending on the thickness of the chicken cooking time may be more or less). When chicken is cooked remove from skillet and set aside. Pour chicken broth into hot skillet (skillet should still be over medium high heat) and scrape up the little bits in the skillet. Add garlic, swiss chard, radicchio, mushrooms, and tomato. Season with pepper, nutmeg and Herbs de Provence. Toss to coat. Chop chicken into small bite size pieces and add back to skillet.  Add grated Gruyere cheese and toss to coat again. Scoop into crepe and fold over. Sprinkle a little more Gruyere over the crepe if you like. Serve and enjoy!

Crepe batter:
1 cup stone ground whole wheat flour
2 eggs
1/2 cup skim milk
1/2 cup water
1/4 tsp salt
2 tblsp olive oil

Whisk together all ingredients in a large mixing bowl until smooth.  Spray cooking spray on a medium sized skillet and heat over medium high heat. Ladle about 1/4 cup of batter into the skillet. Tilt the skillet in a circular motion so that the batter coats the surface evenly. Cook for approx 2 minutes and then flip with a spatula and cook the other side for a minute or 2. Be gentle with the spatula, my first crepe was a disaster. I ended up just flipping it in the air and catching it in the skillet to flip. Wish I had that on video it was lots of fun!

Bucatini with Chicken and Kale for the Whole Family

This is a really yummy, healthy and super easy dish the whole family can enjoy. It's jam packed with calcium, vitamins A and C, folate, potassium, protein and whole grains. You can puree this for little one's 9+ months, or serve in bite size pieces for little one's eating finger foods.

Here's what you need: (Serves 4)
4 boneless skinless chicken breasts cut into approx 1 inch chunks
2 cups chopped Kale (I just pulled of stem and apart with my hands)
3/4 pound Whole grain bucatini (a little more than half the package)
1 cup low sodium chicken broth
1/4 cup lemon juice
1-2 shallots finely chopped
2 cloves garlic minced
1 tsp ground nutmeg
1 tblsp grated parmesan
1 tblsp Italian Seasoning
1/2 cup pasta cooking water
Salt
Ground black pepper
Olive oil cooking spray

Bring a pot of lightly salted water to boil, add bucatini and cook according to package. Reserve 1/2 cup of pasta water before draining. Drain rest of of water and set pasta aside. While pasta is cooking, coat a large deep skillet with cooking spray, and heat over medium high heat. Season chicken with salt and pepper and add it to skillet. Cook for approx 6-8 minutes on each side. When chicken is cooked set aside on a plate. Add 1 cup chicken broth, garlic, and diced shallots to same skillet. Cook for about 2-3 minutes scraping up the brown bits on bottom of pan. Add Kale and lemon juice. Cover and let simmer until Kale wilts. Add salt, pepper,  nutmeg, parmesan, and Italian seasoning, and stir. Add chicken, pasta, and pasta water. Toss to coat. Cook for another 2 to 3 minutes. Let cool for a minute and then serve. Serving size for your little one will be between 1/2 cup and 3/4 cup. If you are pureeing, puree with a little filtered water.

Reader's Recipe: Chicken Pot Pie for the Whole Family

My friend Amy told me about this recipe last week, and I couldn't wait for her to send it to me! Chicken pot pie is the ultimate comfort food. It's one of those meals that just makes you feel like you've been wrapped in a warm blanket after eating it (at least that's how I feel ha!). You can puree this for little one's 7+ months, or serve as is for older babies eating finger foods. This recipe is doubled for leftovers, so you can enjoy pot pies the next day too!

Here's what you need:

1 small onion chopped

2 medium carrots

1/2 cup of diced and peeled potato

1/2 cup of diced and peeled sweet potato (optional)

1/4 cup of celery

1/4 cup of butter, cubed

1/3 cup of all-purpose flour

1/2 teaspoon salt

1/2 teaspoon of dried parsley flakes

1/4 teaspoon of dried rosemary, crushed

1/4 teaspoon of rubbed sage

1 cup of milk

1 cup of chicken broth

2 cups of cubed cooked turkey

1/2 cup of frozen peas

1 sheet of refrigerated pie pastry

In large saucepan, saute onion, carrot, potatoes, and celery in butter until tender. Add flour and seasonings until blended; gradually add in milk and broth. bring to a boil. cook and stir for 2 min or until it thickens. Stir in turkey and peas; divide mixture among 4 ungreased 5 inch pie pans OR use large greased ramekins.

Divide pastry into quarters. On lightly floured surface, roll each quarter into 6 inch circle and place over filling. Trim, seal and flute edges. Cut slits to vent.

Bake at 375 for 18-22 minutes or until golden brown. Let stand 10 min before serving.

Reader's Recipe: Chicken Heaven for Mommy and Daddy

This week's Reader's Recipe is one of my friend Wendi's favorites. She originally found it in a post from another mom on Golden Gate Mother's Group. It's a crock pot recipe for Mommy and Daddy. I love crock pot dinners, they're so easy! You put the ingredients in, turn it on and go. I am planning on making this later this week or over the weekend. Can't wait, it's sounds AMAZING! Thanks for sending it my way Wendi :)

 ingredients:

 1 onion

2-3 lbs of chicken thigh

1 1/2 c of whole foods organicville orginial BBQ sauce w agave nectar

3 tbsp soy sauce

2 tbsp dijon mustard

1/2 tsp cayenne pepper

1/4 c cider vinegar

1/2 c chicken broth

1 tbsp honey

Put onions in crock pot and chicken on top.

Mix rest of ingredients and cook on high for 4-5 hrs or low 6-8 hrs.

Chicken with Gemilli Pasta for the Whole Family

I was looking through my recipe box, and came across this recipe. This is one of the many recipes I received at my bridal shower. This one is from my mother-in-law's cousin Amy. I couldn't find gemilli pasta, so I used tri-color vegetable fusilli. It's delicious, healthy, and good for the whole family! You can puree this for babies 9+ months, or serve cut up into to bite size pieces for little one's eating finger food.

Here's what you need:
1 lb chicken breast, chopped
1 lb gemilli pasta (or any other spiral pasta)
1/8 tsp red pepper flakes
Juice from 2 lemons
Garlic clove minced
Handful fresh basil
1 can diced tomatoes with basil, garlic, oregano
Capers
Handful grated Parmesan cheese

Cook chicken in a little olive oil. 7 minutes on each side. Add lemon juice, garlic, red pepper flakes, basil, capers and tomatoes. Simmer for about 10 minutes. While chicken is simmering cook pasta. Drain and add pasta to chicken mixture. Add Parmesan cheese and toss to coat. Serve and enjoy!

Grilled Chicken Spinach Mushroom and Olive Flat Crust Pizza for Mommy and Daddy

I absolutely love flat crust pizza. This is a super simple way to make flat crust pizza just a little healthier. I used whole wheat Lavash flat bread instead of pizza dough. Using the lavash bread also cuts the prep time in half which is great for a busy mom!

Here's what you need:

1 whole wheat lavash wrap

1-2 handfuls baby spinach

1 cup precooked chicken strips chopped

1/4 cup sliced black olives

1/4 cup sliced cremini mushrooms

3-4 slices light provolone cheese

Handful part skim shredded mozzarella cheese

1 tsp garlic powder

1 tsp dried basil

1 tsp oregano

1/2 tsp chili powder

Olive oil

Preheat the oven to 400F. Place lavash wrap on a cookie sheet. Brush the lavash wrap with olive oil. Place the provolone slices around the lavash wrap. Top lavash wrap with baby spinach, chicken, mushrooms, and olives. Sprinkle with garlic powder, basil, oregano, and chili powder. Add handful mozzarella cheese. Drizzle with tsp olive oil. Place in oven and cook for 10-12 minutes. Cut into slices, and enjoy. Each wrap yields 4 slices.

Orzo with Grilled Chicken, Baby Spinach, Mushrooms, and Asparagus for the Whole Famiy

This is a great meal the whole family can enjoy. It's hearty, healthy, and delicious. It's also really easy to make. It's full of calcium, vitamins A and C, fiber, protein, folate and iron. You can puree this for babies 8+ months, or cut up into tiny pieces for those eating finger foods. When I gave this to my little guy I cut up the asparagus into teeny tiny pieces, almost minced. I was really paranoid about choking, so if you are going to serve as a finger food please make sure to chop the asparagus into really little pieces.

Here's what you need:
1 cup orzo
1 lb asparagus chopped into bite size pieces (almost minced for your little one)
1 package pre-cooked grilled chicken strips (you can find them in any grocery store)
1 container diced tomatoes
1 package organic baby spinach
1 cup chopped cremini mushrooms
2 garlic cloves minced
1/4 cup diced onions
1 tblsp italian seasoning
1 tblsp dried basil leaves
1/2 cup ricotta cheese
Olive oil
Salt
Pepper

Bring a pot of water to boil. Add orzo and cook according to package. While the orzo is cooking, add 2 tsp olive oil to a large deep skillet and heat over medium-high heat. Add the garlic and onions and cook for a few minutes. Add the diced tomatoes, mushrooms, asparagus, chicken, basil and italian seasoning. Saute for 8-10 minutes. Drain orzo and add it to the skillet with the vegetables and chicken. Stir in ricotta cheese. Remove your little one's portion and then add a little salt and pepper. Serve (or puree with a little water) and enjoy!

Almond Crusted Chicken with Sweet Potatoes and Cranberries for Mommy and Daddy

I came up with this recipe the other day and could not wait to try it. I honestly woke up dreaming about all these fall flavors! This is a super easy, healthy and delicious meal for Mommy and Daddy. If you have already tried nuts with your little one (12+ months) you can serve this to them too. 

Here's what you need:

4 boneless skinless chicken breasts

2 large sweet potatoes

1 1/2 cups dried cranberries

1 cup unsalted slivered almonds

1/4 tsp pumpkin pie spice

1 tsp dried sage

1 tsp Herbs de Provence

Olive oil

Maple Syrup

Salt

Pepper

Preheat oven to 425F. Put 1 cup slivered almonds in a food processor or blender and blend until they look like bread crumbs. Put almond crumbs in a bowl and add salt and pepper and mix. Dredge chicken through seasoned almond mixture and place in a deep baking dish. Peel and chop sweet potatoes into cubes. Put in a large mixing bowl. Add dried cranberries, 1 tblsp olive oil, 1 tblsp maple syrup, sage, Herbs de Provence, pumpkin pie spice, salt and pepper. Toss to coat. Pour over chicken and then sprinkle with a handful of slivered almonds. Drizzle with olive oil. Bake for 35-40 minutes. Serve and enjoy!