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!

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!

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.

Date Night Dinner: Pan Roasted Flatiron Steak in a Red Wine Sauce topped with Mushrooms for Mommy and Daddy

I 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!

Here's what you need for 2 servings:
2 flatiron steaks
1 tbsp Herbs de Provence
salt
pepper
3 tbsp unsalted butter
2 tsp olive oil
1 tsp onion powder
2 cups cremini mushrooms
1/2 cup red wine

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!

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.

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!

Chocolate 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!

Here's what you need for 12 to 16 servings:
2 cans garbanzo beans drained
1/3 cup peanut butter
1 cup brown sugar
1/2 cup organic oats
1/2 cup chopped walnuts
2 tsp vanilla extract
2 tsp baking powder
1/4 cup finely chopped organic kale
1 tbsp flax meal mixed with 3 tbsp water
1/4 cup milk
1 1/4 cup semi sweet or bittersweet chocolate chips

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!

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!

Saffron Carbonara for Mommy and Daddy

This is a great date night dinner. It's so flavorful and delicious. It's a dish that is sure to impress and have your hubby, or dinner guests saying "mmmm".  This recipe is from Rachael Ray's Look & Cook Cookbook.

Here's what you need:
1 lb whole wheat linguine, or tagliatelle
1/4 tsp saffron
1 1/2 cups low sodium chicken stock
3 tbsp olive oil
1/3 lb pancetta diced
4 garlic cloves, grated or finely chopped
1/2 cup dry white wine
2 tsp tumeric
3 egg yolks
salt
black pepper
1/2 to 2/3 cup grated Pecorino Romano cheese
A generous handful of finely chopped fresh flat leaf parsley

Bring a large pot of salted water to boil and cook the pasta according to the package. Reserve a 1/4 cup pasta water before draining. While the pasta is cooking, place the saffron in a small pot with the chicken stock. Bring the stock toe a gentle boil, then reduce the heat to a simmer and allow the saffron to steep in the stock as it reduces. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until just about crisp (4 to 5 minutes). Add the garlic, stir for a minute or two more, then stir in the wine and turmeric. Beat the egg yolks with the 1/4 cup of reserved pasta water. Drain the pasta and add to the skillet with the pancetta and garlic. Pour the saffron stick over the pasta, toss to combine, and season with pepper. Turn off the heat, then add the tempered eggs, a couple of handfuls of cheese, and the parsley. Toss for 2 minutes to form a thick golden sauce. Toss the spaghetti to coat evenly. Serve and 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!

Black Bean Brownies

I've been seeing a lot of black bean brownie recipes popping up, and after trying garbanzo beans in the healthy chocolate pie I decided to come up with my own black bean brownie recipe. These brownies are so yummy and fudgie. They taste just like the real thing, but are so much healthier. These are gluten free, and made with organic apples, carrots, and black beans. I know you're probably thinking, "How is it possible that apples, carrots, and black beans mixed with a few other ingredients could taste like brownies?" Well believe me they do! These brownies are another great alternative to a birthday cake, or a great way to feed your chocolate craving :)

Here's what you need (Makes between 8 to 12 servings)

1 can organic black beans, drained

1 cup organic oats

1 cup brown sugar

1/4 cup peanut butter

4 oz organic carrot apple puree (you can use baby food puree)

2 tbsp flaxmeal + 6 tbsp water (mix together in a small bowl)

1 tsp vanilla extract

1/2 tsp baking soda

1/2 cup chocolate chips melted with 1/4 cup skim milk

1/2 cup chocolate chips

Preheat oven to 350F.  Place a small pot with 1/4 cup milk over medium high heat. When milk gets hot remove from heat and add 1/2 cup chocolate chips, stir to melt. Put all ingredients except for the last 1/2 cup of chocolate chips into a food processor and blend until smooth. Add last 1/2 cup chocolate chips and stir. Spray an 8x8 brownie pan with cooking spray. Pour batter into pan and place in oven. Bake for 50 minutes. Let cool, cut into squares 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. 

Giada's Cannellini Beans with Herbs and Pancetta

This recipe is from Giada's Family Dinners cookbook. I made this last week, and it was a big hit. It's absolutely delicious! This is like an Italian version of baked beans, but healthier. It's a great side dish to bring to or serve at any summer BBQ. You can serve this to your little one 12+ months.

Here's what you need for 4 to 6 servings:
3 tbsp Olive oil
1 tbsp minced garlic
1 tbsp chopped fresh sage
2 tsp chopped fresh thyme
1 (14 1/2 oz) can organic diced tomatoes in juice
2 (15 oz) cans cannellini beans, rinsed and drained
1 package diced pancetta
salt and pepper
3 cups organic arugula or organic mixed baby greens

Heat the oil in a large, heavy skillet over medium heat. Add the garlic and saute until fragrant (about 30 seconds). Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium high heat and simmer for 2 minutes. Add the beans. Simmer until the juices evaporate by half, about 5 minutes. Remove from the heat and stir in the pancetta. Season the beans to taste with salt and pepper. Arrange the arugula on a platter. Spoon the beans over the greens and serve. Enjoy!

Spinach & Arugula Salad with the Works for Mommy and Daddy

My mother-in-law made this salad the last time she was visiting us, and it was SO yummy. There's a lot of unexpected flavors that work really well together and make every bite a little sweet and a little salty. This is a great side salad, or lunch. You can add chicken or salmon to this salad to make it a full meal. I say this salad is for Mommy and Daddy, but you can serve the toppings (avocado, berries, olives, cheese, apples, chicken or salmon) cut up into bite size pieces for your little one 10+ months.

Here's what you need:
1 package organic baby spinach & arugula salad
2 avocados diced
1 can sliced black olives
1 to 2 organic apples diced
3/4 cup dried berry mix (the one I used had blueberries, cranberries, cherries and plums)
1 to 2 handfuls crumbled feta cheese
1 handful sliced almonds
2 tbsp light balsamic vinaigrette

Mix all ingredients together drizzle with dressing and toss to coat. If you're serving the toppings to your little one take out his/her portion before you add almonds or dressing. Enjoy!

Tuscan Roasted Chicken and Vegetables for the Whole Family

I was looking through my recipes this weekend and rediscovered this recipe. I have not made this in years and forgot how yummy it is! The first time I made this meal was at my bachelorette party. Yes, I love cooking so much that my bridesmaids surprised me with a cooking class as part of my bachelorette party. It was the perfect surprise! Now, so many years later, here I am making this meal for my family. This is for little ones 10+ months who are ready for finger foods. You can also puree this for little ones 8+ months. 

Here's what you need for 4 servings:

6 Roma or Plum tomatoes

3 medium zucchini

1 fennel bulb 3 tbsp olive oil, divided

3/4 tsp salt, divided

4 cloves garlic, finely minced

1 tsp lemon zest

1 tbsp lemon juice

4 chicken breast halves, skinless, bone-in (about 2 1/2 lbs)

1 tbsp fresh chopped rosemary or 1 tsp dried

freshly ground black pepper

Preheat oven to 375 degrees. Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform. Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem. Put the vegetables into a large baking pan. Toss them with the 2 tbsp of olive oil and 1/4 tsp salt. Arrange the chicken pieces in the pan with the vegetables. In a small bowl combine 1 tbsp of oil, 1/2 tsp salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with pepper. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for an additional 20 to 30 minutes until the chicken is done and the vegetables are tender and beginning to brown. Serve and enjoy! Cut off bone and into little pieces for your little one (serving size is between 1/2 cup and 3/4 cup). If pureeing cut up chicken and veggies and place in food processor with a little water. 

Spaghetti and Meatballs

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

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

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