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!

Little Green Pouch Giveaway!

It's time for another giveaway! Mommy and Baby food is giving away a 4 pack of Little Green Pouches! The Little Green Pouch is a BPA free reusable food pouch for babies, toddlers, big kids, even adults! I use these literally everyday. It makes traveling with homemade baby food SO easy. No spoons, no bibs, no mess!  Just hand your little one the pouch and let them enjoy. These pouches are dishwasher safe and can go in the freezer. I love these pouches SO much that I contacted the company and asked if they would be kind enough to give me a 4 pack to share with you. The little Green Pouch is such a hot item that it is currently sold out, but you have a chance to win a 4 pack right here! Here's how to enter:

1. Like Mommy and Baby Food on Facebook
2. Leave a comment on Mommy and Baby Food's FB page under the giveaway post

1 comment per entry, winner will be selected randomly, contest ends Friday 11/9 at midnight. Winner will be contacted through FB private message. Good Luck!

*This is not a sponsored post. I genuinely LOVE this product and just wanted to share it with all of you!

Guess Who Now Makes Yogurt...

Tillamook! I was so excited when Tillamook contacted me to ask if I wanted to tryout their new yogurt. My family has always loved Tillamook cheese, and no surprise, we love their yogurt too. We have tried Mountain Huckleberry, Oregon Strawberry, and Marionberry. Each flavor is better than the next!

Tillamook yogurt is farmer-owned for more than 100 years, is made with only natural ingredients, real fruit, and no high fructose corn syrup. Looking at the ingredients label, fruit is the second ingredient after milk, not sugar, not chemicals, fruit!

Tillamook yogurt is a great lowfat snack for Mommy, and a healthy meal or snack for your little one starting at 7+ months. You can give this to your little ones as is, or mix it into lots of different foods. I have mixed the yogurt with plain oatmeal, pancake batter, and even bisquick biscuits! I've even pureed it with spinach to make a yummy smoothie for myself.

Check out my sidebar for a coupon to try out Tillamook yogurt yourself!

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!

Pumpkin Butter Stuffed Crescent Rolls

I've been testing out some new recipes for Thanksgiving, and came up with this pumpkin butter recipe yesterday. Anyone who reads this blog knows how much I love pumpkin butter. Unfortunately it is only sold in stores for a very short time, so I decided to try making my own. This is so easy to make, it literally took me maybe 5 or 10 minutes! You can eat this pumpkin butter on almost anything, but I'm planning on serving it inside crescent rolls for Thanksgiving, so that's my focus today :) These crescent rolls were so delicious. They tasted like a pumpkin spiced cinnamon bun (which was exactly what I was going for!) You can serve these to little one's ready for finger foods, and whoever else might be sitting around your Thanksgiving table!

Here's what you need for 8 crescent rolls:
1 package Pillsbury crescent roll dough

Pumpkin butter:
1/2 cup canned organic pumpkin puree
1/2 tsp pumpkin pie spice
1 tsp maple syrup
2 tbsp honey (more or less depending on how sweet you want it)
1 tbsp lemon juice

Preheat oven to 375F. Roll out crescent roll dough on an ungreased cookie sheet. Mix all ingredients for pumpkin butter together until smooth. Spread about a tbsp of pumpkin butter on each triangle of dough and then roll into a crescent. Place in oven and bake for 12 minutes. Let cool for a minute and serve. Put the rest of your pumpkin butter in a sealed container in the refrigerator. It should keep for 3 to 5 days. Enjoy!