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 :)

Mini Ravioli with Chopped Spinach and Tomatoes

My little guy loves mini ravioli, or rather any ravioli. I can mix it with anything and he's sure to eat it. I'll have to learn how to make my own ravioli so I can start stuffing it with all the veggies and other things I've been serving with it. I guess I'll make that this years food resolution. I will learn how to make ravioli from scratch. Until then I'll keep buying the mini ravioli from Trader Joe's. This is for little one's who are eating finger foods (approx 10+ months). This makes a few servings so you can store some in the fridge for a few days.

Here's what you need:
1/2 cup to 3/4 cup mini ravioli
1/2 cup frozen organic chopped spinach
handful organic cherry tomatoes cut in quarters
1 to 2 tblsp grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp ground nutmeg

Bring a pot of water to boil. Add pasta and frozen spinach. Cook for pasta time on box. Drain under cold water and place in a mixing bowl. Add parmesan cheese, garlic and nutmeg. Toss to coat. Add quartered cherry tomatoes and serve. You can serve this cool or warm. Serving size for your little one is 1/2 cup. If you are making this for the whole family increase amount of pasta and spinach to 1 or 2 cups. Increase amounts of other ingredients a little too. You could always add chicken to this too. Enjoy!

Linda's Lentil Soup for the Whole Family

This recipe comes from my mother-in-law's dear friend Linda. This soup is so delicious, healthy and so easy to make. My little guy absolutely loves this soup. He's had it for either lunch or dinner the past few days. This recipe makes a lot of soup. I froze some of it in my Mumi&Bubi trays, and gave some to my neighbors and we still have a lot left over! This is for little one's 10+ months and mommies and daddies of all ages.

Here's what you need (Makes 16 cups)
4 qts (16 cups) water
1/2 cup dry lentils
1 tbsp oil
4 stalks celery, chopped
1 onion, chopped
2 garlic cloves, minced
8 oz chopped tomato or 1 tomato chopped
1 pkg frozen chopped spinach
6 boullion cubes (chicken or beef)
Ham or prosciutto pieces
1 cup small pasta (I used little shells)
garlic salt to taste (if needed)

In a large pot bring the water, lentils and oil to boil. Lower heat to medium (slow boil) and add chopped celery, onion, garlic, tomato, spinach and boullion cubes. After cooking for 45 minutes to 1 hour add the ham or prosciutto, 1 cup pasta and garlic salt if needed. Cook the pasta time and then turn off heat. The pasta will continue to cook. Serve and enjoy!

Baked Eggplant Rollatini Stuffed with Acorn Squash, Mushrooms, Spinach for the Whole Family

I came up with this recipe the other night when I was trying to think of a healthier version of eggplant rollatini. I decided to stuff the eggplant with acorn squash to lessen the amount of cheese usually used. The result is a delicious and nutritious meal the whole family will enjoy. I know mine did! It's loaded with vitamins A, C, D and K, calcium, fiber, folate, potassium and iron. This can be pureed for little ones 9+ months or served as finger food for older little ones.

Here's what you need (4 to 6 servings)
1 to 2 large eggplants peeled and sliced thin lengthwise (about 1/4 inch)
2 small acorn squash cut in half
1 cup chopped cremini mushrooms
3/4 cup chopped spinach
1/2 cup part skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg
1 tsp ground nutmeg
1 tblsp Italian seasoning
pepper
salt
1 jar low sodium marinara sauce

Preheat oven to 375F. Cut acorn squash in half and scoop out seeds. Spray with olive oil cooking spray and place on a baking sheet and cook for 35 minutes. When squash is cooked scoop it out and fork mash in a large mixing bowl. Add ricotta cheese, chopped mushrooms, chopped spinach, mozzarella cheese, parmesan cheese, nutmeg, Italian seasoning and egg. Stir until smooth and set aside. Spray two large baking sheets with olive oil. Peel and slice eggplant and place spread out on baking sheets. Spray eggplant with cooking spray and season with a little salt and pepper. Set oven to 350 and place eggplant in oven and bake for 10-12 minutes. When eggplant is cooked, spoon acorn squash filling (about 2 tblsp) onto eggplant and roll up. Place eggplant roll ups in a deep baking dish and cover them with marinara sauce. Sprinkle with shredded mozzarella and a little grated parmesan cheese and place in oven. Bake for 30 minutes. Serve and enjoy! Serving size for your little one is 1 roll. You can serve this with some pasta if you like.

Mango, Blueberry, Banana, Avocado and Spinach Smoothie

Smoothies are a great way to get essential nutrients and vitamins. You can hide all sorts of good veggies, that your little one might not eat otherwise, in a smoothie. This smoothie is jam packed with yummy and healthy goodness for your little one. It's got calcium, iron, folate, potassium, antioxidants, fiber, and vitamins A, C and D. I don't give my little one juice, so smoothies are a great and super healthy alternative. You can serve this smoothie as a "pudding" by adding a little more banana and a little less milk, or you can give it to your little one in a straw cup. If you don't want to use milk you can use a little water or plain yogurt. This is for little ones 10+ months.

Here's what you need for 1 serving:
1/4 cup organic blueberries
1/4 cup chopped mango
1/4 of an organic banana
1/4 of a diced avocado
1/4 cup chopped organic spinach
1/4 cup organic whole milk (or water or plain greek yogurt)
pinch or 2 of ground cinnamon

Blend all ingredients together until smooth. Serve and enjoy!

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!

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.

Baby Spinach Pesto Pasta with Peas

I'm always trying to come up with tasty ways to incorporate spinach and other dark greens into my little guy's diet. Last night I decided to boil baby spinach with garlic and then puree it with olive oil and Parmesan cheese to make a "pesto" like sauce for my son's pasta. It ended up being a really delicious sauce, and my son loved it! You can also add legumes or chicken to this dish to add protein. My little guy had chicken for lunch so I didn't add it to his dinner. You can puree this dish for babies 8+ months, or serve as finger food for older babies.

Here's what you need:
1 cup whole wheat pasta
1 cup organic baby spinach
1 garlic clove minced
3/4 cup organic peas (fresh or frozen)
olive oil
1 tblsp grated Parmesan cheese

Bring a medium pot of water to boil. Add pasta and peas and cook for 5-8 minutes. Once the pasta and peas are cooked use a large slotted spoon to scoop out the pasta and peas (you are going to boil spinach in the pasta water so do not drain the pasta, just scoop it out with the spoon. I know it sounds odd, but it will give the spinach a little more flavor.) Set the pasta and peas aside. Add the baby spinach to the boiling pasta water. Add minced garlic and cook for about 3-5 minutes. Drain spinach, and puree it with 2 tblsp olive oil and parmesan cheese. Pour the spinach sauce over pasta and peas. Toss to coat the pasta. Serve your little one about 1 cup of the pasta, and store the rest in the fridge or freezer. Enjoy!