Bucatini Pomodoro

I 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.

Here's what you need:
1 lb bucatini pasta
2 tbsp olive oil
3 cloves garlic sliced
1 to 2 handfuls fresh basil leaves
1 28oz can organic whole peeled Italian tomatoes
Salt
Pepper

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!

Turkey and Vegetable Chili for the Whole Family

I'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.

Here's what you need for 4 to 6 servings:
1 lb lean ground turkey
1 15 oz can kidney beans, drained and rinsed
1 14 1/2 oz can organic diced tomatoes
1 15 oz can organic tomato sauce
1 can corn, drained
1 1/2 cup chopped organic baby spinach
1 garlic clove minced
1 tbsp chili powder
1 tsp ground cumin
1 tbsp Italian Seasoning
1 tbsp onion powder
salt
pepper
Olive oil
Shredded cheddar cheese
Non-fat plain greek yogurt

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!

Pan Roasted Apples and Spinach with Whole Wheat Pasta and Pecorino Cheese

This 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.

Here's what you need for 4 to 6 servings:
1 bag whole wheat pasta
2 to 3 organic apples diced (like 1/2 inch cubes)
1 cup finely chopped organic baby spinach
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 cup grated pecorino romano cheese
2 tsp olive oil

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.

Roasted 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 Guy Fieri Food. 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.

Here's what you need for 6 servings:

Turkey Sausage:
2 tsp thyme leaves
2 tsp rubbed sage
2 tsp salt
1 tsp black pepper
1 lb lean ground turkey

Acorn Squash and Veggies:
3 acorn squash, cut in half
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp unsalted butter
2 cups 1 inch sliced green cabbage
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 large sweet onion diced
1 tbsp minced garlic
4 oz soft goat cheese crumbled
2 tbsp chopped fresh flat leaf parsley

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.

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.

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!

Baked Quinoa e Fagioli with Veggies for the Whole Family

I 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 Quinoa Casserole 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.

Here is what you need for 4 to 6 servings:
1 cup organic quinoa
1 can cannellini beans
2 garlic cloves minced
3 zucchini's chopped
1 package frozen organic peas, carrots, greenbeans and corn
1 14 1/2 oz can organic diced tomatoes
1/2 cup organic marinara sauce
1/2 cup grated Parmesan cheese
1 tbsp Italian seasoning
Salt
Pepper

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!

Butternut Squash Quinoa with Pancetta, Sage and Pine Nuts for the Whole Family

As 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 Bon Appetit 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.

Here's what you need for 4 to 6 servings:
1 medium size butternut squash peeled, seeded and cut into 1/2 inch cubes
1 tbsp fresh sage, finely chopped
1 medium size onion finely chopped
1 1/2 cups organic quinoa
1 1/2 cups organic chicken broth
3/4 cup toasted pine nuts
1/4 cup grated parmesan cheese
Shaved parmesan cheese (to put on top at end)
4 oz diced pancetta cooked crisply
Olive oil
salt

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.

Butternut Squash Stuffed Meatballs for the Whole Family

I'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.

Here's what you need for 4 to 6 servings:

1 lb lean ground turkey meat

1 cup butternut squash cut into 1 inch cubes

Handful organic baby spinach

1/2 cup Italian seasoned breadcrumbs

1/4 cup grated parmesan cheese

1 tbsp flax meal

Handful pine nuts

1 tsp ground nutmeg

1/2 tsp ground sage

1 egg beaten

1 tsp salt

Ground pepper

1 1/2 jars salt free organic marinara

Olive oil

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!

Let me know what you think. I love to hear from my readers :)

Healthy Crab Cakes with Creamy Avocado Sauce and Organic Spring Mix Salad

So 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 Kid Safe Seafood.)

Here's what you need for 4 to 6 servings:
1 lb jumbo lump crab, picked over for shells
3 tbsp low fat mayonaisse
1/4 cup minced fresh chives or scallions
1 tbsp fresh lemon juice
1 tbsp dijon mustard
1/4 tsp black pepper
1/2 cup panko bread crumbs
1 tbsp unsalted butter
2 garlic cloves, smashed
1/2 tsp Herbs de Provence
1/4 tsp salt

For the Avocado Cream Sauce:
1/2 ripe medium California avocado, pitted and peeled
1 tbsp low fat mayonaisse
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp sugar
1/4 cup skim milk

Preheat oven to 400F. Line a baking sheet with foil.

For the sauce: 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.

For the crab cakes: 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!

Organic Spring Mix Salad:
1 package organic spring mix salad

French Vinaigrette
1/4 cup red wine vinegar
2 tbsp balsamic vinegar
1 tbsp coarsely chopped shallot
2 tsp dijon mustard
1/2 tsp salt
freshly ground black pepper to taste
3/4 cup extra virgin olive oil

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 :)

Quinoa Chicken Sausage and Vegetable Casserole for the Whole Family

I found this recipe in the December/January 2011 issue of Simple & Delicious. 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.

Here's what you need for 4 to 6 servings:
2 cups sliced cremini mushrooms
1 cup thinly sliced organic carrots
1/2 cup chopped onion
2 tsp olive oil
1 garlic clove, minced
12 oz sweet Italian chicken or turkey sausage
1 1/2 cups quinoa
1 can cream style corn
1 package (10 0z) frozen chopped organic spinach, thawed and squeezed dry
1 1/2 tbsp Italian seasoning
1/8 tsp pepper
1/2 cup shredded or grated Parmesan cheese

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.

Milano Chicken with Whole Wheat Spaghetti, Broccoli and Cauliflower for the Whole Family

I found this recipe in the 30 minute meals or less section of Simple & Delicious 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.

Here's what you need for 4 to 6 servings:
12 oz whole wheat spaghetti
1 1/2 lbs boneless skinless chicken breast tenders
1 tbsp minced garlic
4 1/2 tsp olive oil
3/4 tsp dried parsley flakes
3/4 tsp pepper, divided
1/4 cup flax meal
1/4 cup whole wheat flour
1 tsp dried basil leaves
1/2 tsp salt
2 eggs
2 cups fresh organic broccoli florets and cauliflower
1/2 cup low sodium chicken broth
1/2 lemon

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.

Turkey and Spinach Taquitos

I 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).

Here's what you need for 6 to 8 servings:
1 package whole wheat tortillas
1 lb ground turkey
1 large onion minced
1 can organic black beans, drained and rinsed
2 cups finely chopped organic baby spinach
1 tbsp ground cumin
1 cup sour cream
1 tbsp salt
1/4 tsp pepper
1/4 cup olive oil
1 cup shredded white or extra sharp cheddar cheese
3 tbsp olive oil
cooking oil spray

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.

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!

Brown Rice with Sweet Italian Sausage Kale and Bell Peppers

I 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.

Here's what you need for 4 to 6 servings:
1 1/2 cups microwaveable brown rice (or your leftover delivery food brown rice)
4 sweet Italian turkey sausages (casings removed)
1 cup finely chopped organic kale
1 handful pine nuts
1 organic green bell pepper diced
1/2 cup grated Parmesan cheese
1/2 cup low sodium chicken stock
1/4 tsp ground nutmeg
1/4 tsp garlic powder
Pepper to taste

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!

Spinach and Ricotta Chicken for the Whole Family

This is another delicious dish from Jillian Michael's book Making the Cut. 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.

Here's what you need for 4 to 6 servings:
6 skinless, boneless chicken breast halves
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1 cup fat free or part skim ricotta cheese
1/3 cup Parmesan cheese
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 (10 oz) package frozen organic chopped spinach, thawed, drained and squeezed dry
1 large egg
1 cup Italian seasoned bread crumbs
salt
1 tbsp dried rosemary
1 tbsp parsley

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!

Family Pizza Night - Chicken Picatta Pizza & Spinach and Mushroom Pizza

Whenever 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.

Here's what you need:

Chicken Picatta Pizza:
Sauce:
3 tbsp olive oil
3 garlic cloves minced
1/2 cup low sodium chicken broth
2 tbsp whole wheat flour
2 tbsp lemon juice
1 to 2 tbsp capers

Pizza:
1 package whole wheat pizza dough
1 package grilled chicken strips cut into chunks
handful of shredded part skim mozzarella cheese
olive oil

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!

Spinach Mushroom and Pancetta Pizza
1 package whole wheat pizza dough
2 to 3 handfuls organic baby spinach
1 cup sliced cremini mushrooms
1 package diced pancetta (you can use grilled chicken instead if you want)
1 handful part skim mozzarella cheese
Olive oil
1 tsp garlic powder
1 tbsp Italian Seasoning

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!

Chicken & Shrimp in a Yellow Curry Sauce for the Whole Family

I made this for dinner last night, and it was SO yummy. My husband and I were literally racing to the stove for 2nds! This is such an easy meal that takes less than 30 minutes. I think it took about 15 to 20 minutes from start to finish! Gotta love those types of meals! This is a very mild curry sauce so you can serve it to your little one starting at 12+ months. I served this curry with organic peas and carrots and brown rice.

Here's what you need for  4 to 6 servings:
2 large boneless skinless chicken breasts cut into 1 inch cubes
A little over a dozen jumbo raw shrimp (peeled, deveined and tails off)
2 cups Frozen organic peas and carrots
1 bottle Trader Joe's Yellow Curry Sauce
1 package microwaveable brown rice
2 handfuls shredded coconut
Salt
Pepper
Cooking Spray

Season chicken and shrimp with salt and pepper. Spray a large deep skillet with cooking spray and add cut up chicken and cook over medium high heat for about 7 minutes. Remove from skillet and set aside. Spray skillet with cooking spray again and add shrimp. Cook over medium high heat for about 2 minutes on each side. Drain shrimp liquid. Put chicken and shrimp back in the skillet. Add curry sauce and frozen vegetables. Toss to coat, cover and let simmer for a few minutes. While curry is simmering, put microwaveable brown rice in microwave and cook according to package. Add to skillet when done and toss to coat again. Let simmer for 1 more minute, and then serve. Remember to cut your little one's portion up into bite size pieces. Enjoy!

Gluten Free Pasta Primavera for the Whole Family

My house is not a gluten free house. We eat one or two meals a week that are gluten free. Before my husband and I moved in together, I ate a mostly gluten free diet.   However, being married to an italian, gluten free pasta is a no-go in our house. I mean it took me a few years to get my hubby used to whole wheat pasta! So, I tried to sneakily make this dish with brown rice pasta and hope that my hubby wouldn't notice (of course he did notice, but he must've liked it because he had 2 bowls of it!).  This dish is so yummy and light. You can eat it cold or hot. It's loaded with healthy goodness for you and your family, and is so east to make! This is for little ones 10+ months and Mommies and Daddies of all ages.  

Here's what you need for 4 to 6 servings:

1 package brown rice spaghetti (or whatever pasta you like)

1 can cannellini beans

2 to 3 organic zucchini's chopped

2 cups halved or quartered organic cherry tomatoes 

2 cups frozen organic corn kernels

1/3 cup reserved pasta water

1 tbsp Italian seasoning

1/4 cup parmesan cheese

1 clove garlic, minced

salt

pepper

2 tbsp olive oil

Bring a large pot of salted water to boil and cook pasta according to package. Reserve 1/3 cup of pasta water and then drain rest. While pasta is cooking, heat 2 tbsp olive oil in a large deep skillet. Add minced garlic and cook for 30 seconds. Add zucchini and corn and cook until tender (about 5 to 8 minutes). Add tomatoes, cannellini beans, parmesan cheese, Italian seasoning, ground pepper and a pinch of salt and cook for 2 minutes. Add pasta and reserved pasta water to veggies and toss to coat. Sprinkle a little more Parmesan cheese over the top and serve and enjoy! Remember to cut your little one's portion up into bite size pieces. 

Moroccan Chicken with Wild Rice for the Whole Family

This recipe is from Jillian Michaels' Making the Cut. I've made a few different recipes from this book over the years, and they have all been surprisingly delicious. Now I say "surprisingly" because this is a health and nutrition book.  I'm always expecting things to end up tasting healthy (meaning no flavor), but I'm always wrong (thank god!). I made this dish the other night and it was so yummy. It's a great way to spice up (literally and figuratively) your everyday grilled chicken. I served this with a side of steamed broccoli, but you can serve it with any veggie you like. This is a delicious and healthy meal you can serve to your whole family starting at 10+ months.

Here's what you need for 4 servings:

4 skinless boneless chicken breast halves

olive oil cooking spray

1 tsp dried oregano

1/2 tsp allspice

1/2 tsp cumin

1/2 tsp ground cloves

3 cloves garlic, minced

1 box Near East Wild Rice

Spray chicken breasts with cooking spray. Combine oregano, allspice, cumin, cloves, and garlic in a large (gallon size) ziplock bag. Add chicken breasts to the bag and shake to completely coat chicken in herb mixture. Cook chicken on a preheated grill pan over medium heat for about 20 or so minutes (10 minutes on each side). Prepare rice according to package. Remember to cut your little one's portion up into bite size pieces. Your little one's portion will be between 1/2 and 3/4 cup. Serve and enjoy!

Pasta Shells with Lamb Sausage and Kale in a Pistachio Kale Pesto Sauce

My husband and I ordered something similar to this at a restaurant recently and were disappointed with it. Pistachio pesto sounded like it would be so good, but the restaurant's pesto was nothing special. I thought that I could make a better version of the entree, and I did (not to toot my own horn or anything).  I added organic kale to the pesto to make it a little more nutritious (and because I had so much of it I didn't want to waste it!). Pistachio's are known as the skinny nut since it is the healthiest of all tree nuts. It is a great source of fiber and potassium, and is very low in calories. This pesto was so yummy, and was a huge hit with my hubby and my little guy. This turned out to be SO much better than the dish we ordered at the restaurant, and a lot more cost effective! This is for little ones 12+ months and Mommies and Daddies of all ages!

Here's what you need: (serves 4 to 6)
Pesto Sauce:

¼ cup chopped kale

2 to 3 tbsp dried basil leaves

1 tbsp dried parsley

½ cup pistachios (remove shells)

1 clove garlic

3 tbsp grated parmesan cheese

¼ to 1/3 cup olive oil

ground black pepper

Put all ingredients into food processor and blend until smooth and set aside.

Pasta:

1 box pasta shells

5 links lamb sausage, casings removed (you can use chicken or turkey sausage too)

2 cups chopped organic kale

Cook pasta according to package. While pasta is cooking remove sausage casings and cook meat in a large deep skillet over medium high heat. Cook until browned (about 5 to 8 minutes). Add chopped kale and toss. Cook until kale has wilted. Drain pasta and add it to the kale and sausage. Pour sauce over pasta and toss to coat. Serve and enjoy! Remember to cut your little one's portion into bite size pieces. Your little one's portion should be between 1/2 and 3/4 cups. 

Salmon Cakes for the Whole Family

I've been meaning to try this recipe for a few months now, and finally got around to it the other night. This is from the Organic Baby & Toddler Cookbook by Lizzie Vann. Yes, this is a recipe meant for babies, but it is really delicious and healthy for Mommy and Daddy too. It was a big hit with my family. Especially my husband, he ate 3! You can make these with salmon or cod and serve as is or on a bun. This is for little ones 10+ months and Mommies and Daddies of all ages!

Here's what you need:
2 large organic potatoes, peeled and cut into chunks
1 tbsp lemon juice
2 tbsp butter
1 1/2 lbs fresh salmon or cod (bones and skin removed your fish seller will do this for you if you ask)
Milk for poaching
6 scallions, trimmed and chopped
freshly ground black pepper
1 egg
2 tbsp milk
1 heaping cup of Italian seasoned breadcrumbs
3 tbsp vegetable oil

Cook the potatoes in a pot of boiling water until soft, about 12-15 minutes. Drain and mash with lemon juice and half of the butter.

Poach fish in a pan of milk. Add enough milk to cover the fish. Bring to a boil and then reduce the heat to simmer until the fish is no longer translucent, about 5-10 minutes. Drain the fish and chop into small pieces.

In a separate pan, fry the scallions in the remaining butter until soft. Add the scallions, fish, and pepper to the potato mixture and combine. Divide the mixture into 8 (you may have more than 8 patties, I had around 12), and pat into burger shapes with floured hands.

Beat the egg and milk together in a bowl. Coat each burger first in the egg mixture, then in the bread crumbs (I added a little salt and pepper in the breadcrumbs for some more flavor).

Heat half of the oil in a frying pan over medium heat, then turn the heat down to low and add four burgers. Fry, turning once, until golden brown, about 5 minutes on each side. Drain on paper towel and keep warm. Add the rest of the oil and repeat the process with the remaining burgers. Let cool a minute and then serve and enjoy!  Remember to cut your little one's portion up into bite size pieces.

Split Pea Soup with Veggies and Wild Rice for the Whole Family

I have loved split pea soup for as long as I can remember, and my little guy has definitely inherited a love for it too. I posted a more traditional recipe for pea soup a few months ago, but this recipe is a little more adventurous (OK not really adventurous, but not really traditional either). Begin this soup in the morning or early afternoon and let it simmer all day. You can serve this to little ones 8+ months. This will stay good in the fridge for 3 to 5 days, and in the freezer for 2 months.

Here's what you need:
1 1/2 cup organic split peas
8 cups low sodium chicken stock or broth
1 cup wild rice
2 tsp salt
4 cloves garlic minced
1 onion finely diced
1 cup chopped organic carrots
1 package organic frozen spinach
1 can cannellini beans drained
1 14 1/2 oz can organic diced tomatoes in juice
ground pepper to taste

Put the first 4 ingredients in a large deep pot. Cover and simmer for 3 to 4 hours stirring occasionally. After 3 hours, saute onion, garlic and carrots in a little oil and add them to the soup pot. Add frozen spinach to pot and continue to simmer on low heat stirring occasionally for another hour or two (I let this soup simmer all day). About 30 minutes before you are going to serve add the cannellini beans and diced tomatoes to the soup pot. Season with salt and pepper to taste and serve. You can also puree this for your little one. Enjoy!