Pumpkin Glazed Pork Chops with Roasted Brussels Sprouts for Mommy and Daddy

So last week I discovered pumpkin butter when I was at Trader Joe's, and just HAD to try it. It is my new obsession, it is absolutely delicious, and it's not bad for you either. After trying it on toast and waffles last week, I decided to step it up and come up with a recipe using it in a real meal.  If you do not eat pork, you can use chicken instead and follow the same recipe. This whole meal takes approx 5 minutes to prepare, and then your part is done. Put it in the oven and roast for 40 minutes!

Here's what you'll need: (Serves 2)
3 lean boneless pork chops
3 tblsp pumpkin butter
1 tsp dried sage
salt
pepper

Preheat oven to 350F. Mix 3 tblsp pumpkin butter with 1 teaspoon sage and 1/4 tsp ground pepper in a small bowl. Season pork chops with salt and pepper. Spoon 1 tblsp pumpkin mixture over each pork chop and spread it until the top is covered. Place in a baking dish/lasagna pan, and put in the oven. Roast for 40-45 minutes. I cooked ours for 45 minutes and felt like the pork was a little tough, but it could've just been my oven. Make sure the temp of the pork is 160F. Serve and enjoy

Roasted Brussels Sprouts:
12-15 brussels sprouts halved (or 1 bag if you buy them prepackaged)
1 tblsp italian seasoning
salt
pepper
1 tblsp grated parmesan cheese
1 tsp garlic powder
olive oil spray

Spray a medium sized baking pan with olive oil and place the halved brussels sprouts around it. Season with salt, pepper, italian seasoning, garlic and cheese. Spray with olive oil and place in same oven as pork. Roast for 40 minutes and enjoy!

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.

Mini Meatloaf for the Whole Family

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

Here's what you need:

1 lb ground turkey (or ground beef)

1/3 cup tomato paste

1/3 to 1/2 cup chopped kale

1 large organic carrot peeled and minced or grated

1/4 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1 tsp onion powder

1 garlic clove minced

pinch ground pepper

1/4 tsp ground nutmeg

1 egg lightly beaten

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

Breakfast Burrito for the Whole Family

Here's a recipe that will spice up your family's breakfast! My husband and I ate these eggs wrapped up in a whole wheat tortilla, while our little guy ate it as a finger food scramble. This scramble is filled with protein, calcium, iron, and vitamins A and C. This is for little one's 9+ months.

Here's what you need:
4-6 eggs
1/2 cup quartered organic cherry tomatoes
1 avocado diced
1 cup canned black beans (drained)
Handful shredded mexican cheese
1 tblsp salsa per person (use mild if serving to your little one)
1 whole wheat tortilla per person
2 tsp olive oil

Add 2 tsp olive oil to a large pan over medium high heat. Mix eggs, quartered cherry tomatoes, diced avocado and black beans in a mixing bowl. Pour the egg mixture into the pan, add cheese and scramble. Put 1 tblsp salsa on each tortilla, add scrambled eggs, and wrap into a burrito. You can add a dash of tobasco, or a few red pepper flakes to your wrap if desired. Do not give tobasco to your little one. If serving to your little one just add a little mild salsa to the scrambled eggs and serve right on high chair tray. Enjoy!

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!