This is so simple that it is ridiculous and maybe you are doing this already. Many nights I don't have a so called "meal" put together for Sam. I just go through my fridge and clean out any of his leftovers and combine everything to make a meal. A little of this, a little of that, and tons of variety which Sam loves.
Toddler Tapas (this is just tonight's version):
Diced and peeled English cucumber (the long skinny kind wrapped in plastic)
1/2 slice Havarti cheese
leftover organic baked sweet potato mixed with some homemade applesauce
Zucchini pancake (I will explain this later)
Ice water
So, there is protein, carbs, fruit, non-starchy veg, fat, dairy, it hits a little bit of every group and was put together in literally about 5 minutes.
So, the zucchini pancake is not a homemade item, I know I know, this is about homemade baby food! I bought one box of this to try it out and they are so delicious, I plan on making my own as soon as these are gone. When I come up with a good recipe I will be sure to post. So, the pancakes are savory and contain shredded zucchini, carrot, onion, basil, potato starch, wheat flour, egg white, garlic. These are so tasty and the first thing Sam cleans off of his plate!
I have made so many different versions, including foods like chopped up chicken, salmon, black beans, lima beans, banana, steamed apple, carrots, sliced tomato, wheat toast, cheese and spinach quesadilla triangles, etc. You see that the list goes on and on.
So, take a few minutes to see that you have in your fridge/freezer and just use your head and pick something from each of the food groups. Your child will probably love it because there is so much variety.
Monday, January 24, 2011
Sunday, January 16, 2011
It has been forever! I apologize! Honestly though, I really haven't been making anything special for Sam. He has been eating a lot of the food I cook for me and Austin or just some staples, like Salmon, with steamed carrots and applesauce, etc. I did make a HUGE (well for me) Christmas dinner for us and Austin's parents. I had not made any of the recipes before, but honestly they all turned out really great. To save myself a ton of typing, I am just going to tell you the names of the recipes and where to get them: (not figure friendly, but my taste buds are STILL thanking me)
1. Good Eats Roast Turkey-Alton Brown (food network)-this included brining the turkey before roasting....awesome recipe!
2. Carrot Souffle by Emeril (food network)-so good, you wouldn't even know it wasn't sweet potatoes.
3. Southern Cornbread Stuffing-Paula Deen (food network)-really good and moist, I do not like dried out stuffing.
4. Cherries Jubilee Black pepper crusted ham-southern living-pretty great as well.
5. Spice Cake with citrus filling-southern living (on the cover of the december issue)-funny story though, this is a 4 layer cake and I had nothing that was tall enough for this cake to fit into! I had to rig up the cake stand lid which ended up leaving a gap and the icing dried out after a couple days. So I ended up having to throw away the leftovers.
I also had a cranberry salad, green salad with homemade vinaigrette, and potato rolls. These were family recipes and would be happy to let you know how I made them if you are interested, just message me!
Sam ate all of the foods (except for the green salad) and loved it! We had tons of leftovers and I froze the extra ham which I used part of that for our new years dinner. I put some of the ham in the fresh turnip greens and also in the black eyed peas! SOO GOOD! I literally ate greens and peas for 3 days and was not tired of it at all.
Last night I made a homemade pizza using a recipe that my mom recently gave me. Sam ate a whole piece of pizza for lunch today, he was definitely digging it.
Spinach Alfredo Pizza
10 oz package of frozen spinach cooked and drained well
1 jar of alfredo sauce
Parmesan cheese
Mozzarella cheese
Pizza Crust
Crushed red pepper
Put the sauce, spinach, and crushed red pepper (I only used a few shakes because Sam was eating) into a saucepan and just warm
Prepare the crust, use whatever you like. I used the "pizza crust yeast" with the recipe on the back of the package, pretty good. It got really crispy which is what I like.
Put the sauce mixture on the crust and top with parmesan and mozzarella cheese.
Optional toppings: roasted garlic, chicken, bacon, grilled chicken, roma tomatoes, onions, pineapple.
Hope you enjoy!
1. Good Eats Roast Turkey-Alton Brown (food network)-this included brining the turkey before roasting....awesome recipe!
2. Carrot Souffle by Emeril (food network)-so good, you wouldn't even know it wasn't sweet potatoes.
3. Southern Cornbread Stuffing-Paula Deen (food network)-really good and moist, I do not like dried out stuffing.
4. Cherries Jubilee Black pepper crusted ham-southern living-pretty great as well.
5. Spice Cake with citrus filling-southern living (on the cover of the december issue)-funny story though, this is a 4 layer cake and I had nothing that was tall enough for this cake to fit into! I had to rig up the cake stand lid which ended up leaving a gap and the icing dried out after a couple days. So I ended up having to throw away the leftovers.
I also had a cranberry salad, green salad with homemade vinaigrette, and potato rolls. These were family recipes and would be happy to let you know how I made them if you are interested, just message me!
Sam ate all of the foods (except for the green salad) and loved it! We had tons of leftovers and I froze the extra ham which I used part of that for our new years dinner. I put some of the ham in the fresh turnip greens and also in the black eyed peas! SOO GOOD! I literally ate greens and peas for 3 days and was not tired of it at all.
Last night I made a homemade pizza using a recipe that my mom recently gave me. Sam ate a whole piece of pizza for lunch today, he was definitely digging it.
Spinach Alfredo Pizza
10 oz package of frozen spinach cooked and drained well
1 jar of alfredo sauce
Parmesan cheese
Mozzarella cheese
Pizza Crust
Crushed red pepper
Put the sauce, spinach, and crushed red pepper (I only used a few shakes because Sam was eating) into a saucepan and just warm
Prepare the crust, use whatever you like. I used the "pizza crust yeast" with the recipe on the back of the package, pretty good. It got really crispy which is what I like.
Put the sauce mixture on the crust and top with parmesan and mozzarella cheese.
Optional toppings: roasted garlic, chicken, bacon, grilled chicken, roma tomatoes, onions, pineapple.
Hope you enjoy!
Sunday, November 28, 2010
Thanksgiving break is almost over!!! Sad. But back from the holiday food and back to our normal healthy lifestyle. Sam did pretty good at the Thanksgiving meal except for when the family gave him 1/2 of a fried apple pie!!!!! (it was made with the new "simple" canned biscuit dough and mom's cooked apples...so I guess it could have been worse!). Sam loves green beans and he is also Mr. Independent so green beans are a great food for him to feed himself. However, lately in his diapers I am seeing whole pieces of green beans which leads me to believe he isn't chewing his food adequaetely. And we all know (hopefully) that if we aren't chewing our food which is an important part of digestion then we aren't reaping the benefits of the foods to their fullest extent. Back to the drawing board for me to try and provide some handheld foods that he chews up well enough. I have decided to do ground veggies and feed with a spoon until some of those back teeth come in. Tonight his veg/starch combo was very tasty, I would have eaten it myself! Actually, Austin and I are eating it almost the same combination, just not ground up obviously because we do have back teeth, lol.
2-3 organic broccoli florets
1/2 baked potato
7-8 organic baby spinach leaves (or Kale, or greens-whatever you have handy)
1/2 garlic clove
2 t chopped onion
pinch (or less) unrefined sea salt
1 t smart balance light butter (or organic olive oil)
1. combine the broccoli, spinach, onion, garlic and steam for about 10 minutes in the baby food cooker (or whatever method you choose). Also, remember when chopping up your onion and garlic to let it sit for about 10 minutes before cooking so that it can fully develop those anticancer properties.
2. Add in potato to steamed veggies and roughly chop/puree with about 1 t butter and just a shake of the sea salt.
I added back a little of the cooking water to the mixture to get the right texture. This should make more than enough for one meal. I had enough leftover to provide a small side for lunch tomorrow. Sam ate these vegetables with steamed salmon and a few bites of the homemade whole wheat bread. He seemed to really enjoy all of it!
Another food tried over break was turnip greens, Sam seemed to enjoy these as well. Due to the fact that he only has 4 teeth it will need to be well cooked. Sometimes Austin and I eat our greens not well done like you are used to eating, I like a little bite to mine. But for Sam's sake, it needs to be WELL done. If you are accustomed to southern style greens you may not like my recipe but it is healthier.
Turnip Greens
Chopped greens
1/2 onion
3 cloves garlic
red pepper flakes
salt/pepper
brown rice syrup
white vinegar
organic olive oil
1. combine all ingredients. I know the amounts are not specific but it really depends on how many greens you are cooking. Usually I do a decent sized pot full. As far as the vinegar goes I probably use around 1/4 cup (depends on your taste), brown rice syrup 1 tablespoon (estimate?), red pepper to taste, salt pepper to taste, olive oil probably about 1 tablespoon. It really just depends how you like your greens. We always put hot pepper sauce on it just before serving (leave this off for the little ones).
2. Cook at a simmer until the greens are cooked down until very soft, like cooked spinach.
Hope this isn't too different from the regular that has smoked meat, or fat back, or turkey necks, bacon, etc. I just can't stand all of the greasiness in my greens. Maybe it is because I didn't grow up eating greens, but learned to eat them once I moved to the deep south. But they are GREAT! You should really give them a try. If you like spinach it isn't much different. Actually, I think spinach has a stronger flavor than greens.
Hope you and your little ones enjoy!
2-3 organic broccoli florets
1/2 baked potato
7-8 organic baby spinach leaves (or Kale, or greens-whatever you have handy)
1/2 garlic clove
2 t chopped onion
pinch (or less) unrefined sea salt
1 t smart balance light butter (or organic olive oil)
1. combine the broccoli, spinach, onion, garlic and steam for about 10 minutes in the baby food cooker (or whatever method you choose). Also, remember when chopping up your onion and garlic to let it sit for about 10 minutes before cooking so that it can fully develop those anticancer properties.
2. Add in potato to steamed veggies and roughly chop/puree with about 1 t butter and just a shake of the sea salt.
I added back a little of the cooking water to the mixture to get the right texture. This should make more than enough for one meal. I had enough leftover to provide a small side for lunch tomorrow. Sam ate these vegetables with steamed salmon and a few bites of the homemade whole wheat bread. He seemed to really enjoy all of it!
Another food tried over break was turnip greens, Sam seemed to enjoy these as well. Due to the fact that he only has 4 teeth it will need to be well cooked. Sometimes Austin and I eat our greens not well done like you are used to eating, I like a little bite to mine. But for Sam's sake, it needs to be WELL done. If you are accustomed to southern style greens you may not like my recipe but it is healthier.
Turnip Greens
Chopped greens
1/2 onion
3 cloves garlic
red pepper flakes
salt/pepper
brown rice syrup
white vinegar
organic olive oil
1. combine all ingredients. I know the amounts are not specific but it really depends on how many greens you are cooking. Usually I do a decent sized pot full. As far as the vinegar goes I probably use around 1/4 cup (depends on your taste), brown rice syrup 1 tablespoon (estimate?), red pepper to taste, salt pepper to taste, olive oil probably about 1 tablespoon. It really just depends how you like your greens. We always put hot pepper sauce on it just before serving (leave this off for the little ones).
2. Cook at a simmer until the greens are cooked down until very soft, like cooked spinach.
Hope this isn't too different from the regular that has smoked meat, or fat back, or turkey necks, bacon, etc. I just can't stand all of the greasiness in my greens. Maybe it is because I didn't grow up eating greens, but learned to eat them once I moved to the deep south. But they are GREAT! You should really give them a try. If you like spinach it isn't much different. Actually, I think spinach has a stronger flavor than greens.
Hope you and your little ones enjoy!
Sunday, November 14, 2010
Well the first birthday party was a success and is over. Ended up doing 2 different cakes, not that there were that many people that I needed 2 cakes, I guess I just wanted to overdo it and try two different decoration styles. I am by no means a cake decorator as I have said in the past but would love to be able to decorate a little, so it was fun to practice with sam's first cake. The monkey cake was SO easy! Anybody could definitely create this cake without problems. The hardest part was decorating the face, which mine didn't look that great but I was happy to say I made sam's cake!
Also I attempted a cupcake pull apart cake. Wanted to do a football shape and use Auburn colors in honor of the Auburn/Georgia game yesterday. A football shape seems relatively easy but actually it is a little bit hard to ensure that you have a nice rounded edge
. But anyways, I was happy with the outcome and the cake tasted great!
. But anyways, I was happy with the outcome and the cake tasted great! Used the leftover cupcakes and just decorated them with the same icing.
I hope when it comes times for your kid's birthday and you want to make a cake you aren't intimidated by the decorating. I have zero experience, and it went pretty well for the first time I thought.
Sunday, November 7, 2010
Are you tired of my pumpkin recipes yet? Well I have another, but this one is savory, not a dessert. This is a good way to get the veggies into your little ones (and maybe your husband) without them knowing. It also cuts down on the calories and fat. Turns a pretty unhealthy recipe into one that you don't feel bad about giving your kids or eating yourself.
Pumpkin Mac & Cheese
2 cups dried whole wheat macaroni
2 T butter (I use the smart balance sticks)
3 T whole wheat flour (can use white)
2 cups organic skim milk
1 t dry mustard
2 t (sugar, agave nectar, raw sugar-whatever you prefer or have on hand)
1 dash grated nutmeg
2 cups cheddar shredded
1 cup pumpkin
kosher salt and pepper to taste
1. Boil your macaroni as usual, drain and set aside
2. Melt your butter in the pan, add in flour and stir until all of the flour is mixed in with the butter
3. Pour in milk and whisk until all lumps are gone. This will need to heat until almost boiling for the mixture to thicken
4. Once thick, turn down heat and continue to stir as you add in the dry mustard, nutmeg, cheese, salt/pepper, and sweetener
5. Now add in your pureed pumpkin and the macaroni
6. Heat until warm and serve.
This recipe is pretty good. It does have a slight pumpkin flavor to it. I served it to Sam for supper last night and he ate it up, just like that is how he had always had it. This is important to remember when you taste it because it is not exactly like the fattening regular mac and cheese we are all used to. If you are not a fan of pumpkin a slightly milder flavor to use could be butternut squash or maybe even carrot puree (I haven't tried to carrot). This makes a lot of mac & cheese so there will be enough for the whole fam as well as some to freeze for baby. I don't think freezing a large portion for the whole family would turn out very good....macaroni tends to get pretty mushy after it is thawed. Should be fine for your little ones though because they need it a little mushy anyways.
I am in the middle of baking cupcakes and a cake. Little Sam turns 1 tomorrow, but the party isn't until Saturday. I am going to freeze the cakes and cupcakes until Friday, then do the icing etc. I really deliberated over what kind of cake to make. Should it be a healthy cake with no sugar and using pureed fruits and no icing......or should I just get one from the store and go all out with the icing piled high? If no one was coming over for the party, more than likely I would have made a healthy version without icing, and maybe just some powdered sugar on top. BUT family is coming over and would probably pitch a fit if I didn't have a "regular" cake so that we could see Sam smush icing all over his hair and up his nose. So, I decided on a homemade "regular" cake rather than a storebought/bakery cake. First of all, if I am making it at home I know all of the ingredients involved and secondly, I really wanted to be the one to make his first cake.
I like to make all of my desserts from scratch, but the recipe I am using for the cake(s) is one that I got from a friend (thanks Jane Doe) who made these cupcakes for a baby shower. It involves buying cake mix from the store and then adding other ingredients. Plus it makes a ton which is better for me since essentially I am preparing 2 cakes and needed a ton of batter. The recipe is here-----> http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630. It also says you can half this recipe if needed.
With the batter I made 24 cupcakes....I am attempting to make a pull apart cake, where you put all the cupcakes together and ice it like a cake, but instead of having to cut slices you just pull apart your "piece". With the other half of the batter I am going to attempt the martha stewart monkey cake......I am by no means a cake decorator but this one looked somewhat achievable so I am going to try. But this half of the batter I added 1/2 cup cocoa powder to make it chocolate. The recipe that goes with the martha stewart version is a banana cake which sounds great, but after reading the reviews everyone stated that the cake was like a banana bread.....that just sounded so dense and not appropriate for a birthday cake. I will post some pics if things are successful!
Hope you enjoy the healthy mac & cheese!
Pumpkin Mac & Cheese
2 cups dried whole wheat macaroni
2 T butter (I use the smart balance sticks)
3 T whole wheat flour (can use white)
2 cups organic skim milk
1 t dry mustard
2 t (sugar, agave nectar, raw sugar-whatever you prefer or have on hand)
1 dash grated nutmeg
2 cups cheddar shredded
1 cup pumpkin
kosher salt and pepper to taste
1. Boil your macaroni as usual, drain and set aside
2. Melt your butter in the pan, add in flour and stir until all of the flour is mixed in with the butter
3. Pour in milk and whisk until all lumps are gone. This will need to heat until almost boiling for the mixture to thicken
4. Once thick, turn down heat and continue to stir as you add in the dry mustard, nutmeg, cheese, salt/pepper, and sweetener
5. Now add in your pureed pumpkin and the macaroni
6. Heat until warm and serve.
This recipe is pretty good. It does have a slight pumpkin flavor to it. I served it to Sam for supper last night and he ate it up, just like that is how he had always had it. This is important to remember when you taste it because it is not exactly like the fattening regular mac and cheese we are all used to. If you are not a fan of pumpkin a slightly milder flavor to use could be butternut squash or maybe even carrot puree (I haven't tried to carrot). This makes a lot of mac & cheese so there will be enough for the whole fam as well as some to freeze for baby. I don't think freezing a large portion for the whole family would turn out very good....macaroni tends to get pretty mushy after it is thawed. Should be fine for your little ones though because they need it a little mushy anyways.
I am in the middle of baking cupcakes and a cake. Little Sam turns 1 tomorrow, but the party isn't until Saturday. I am going to freeze the cakes and cupcakes until Friday, then do the icing etc. I really deliberated over what kind of cake to make. Should it be a healthy cake with no sugar and using pureed fruits and no icing......or should I just get one from the store and go all out with the icing piled high? If no one was coming over for the party, more than likely I would have made a healthy version without icing, and maybe just some powdered sugar on top. BUT family is coming over and would probably pitch a fit if I didn't have a "regular" cake so that we could see Sam smush icing all over his hair and up his nose. So, I decided on a homemade "regular" cake rather than a storebought/bakery cake. First of all, if I am making it at home I know all of the ingredients involved and secondly, I really wanted to be the one to make his first cake.
I like to make all of my desserts from scratch, but the recipe I am using for the cake(s) is one that I got from a friend (thanks Jane Doe) who made these cupcakes for a baby shower. It involves buying cake mix from the store and then adding other ingredients. Plus it makes a ton which is better for me since essentially I am preparing 2 cakes and needed a ton of batter. The recipe is here-----> http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630. It also says you can half this recipe if needed.
With the batter I made 24 cupcakes....I am attempting to make a pull apart cake, where you put all the cupcakes together and ice it like a cake, but instead of having to cut slices you just pull apart your "piece". With the other half of the batter I am going to attempt the martha stewart monkey cake......I am by no means a cake decorator but this one looked somewhat achievable so I am going to try. But this half of the batter I added 1/2 cup cocoa powder to make it chocolate. The recipe that goes with the martha stewart version is a banana cake which sounds great, but after reading the reviews everyone stated that the cake was like a banana bread.....that just sounded so dense and not appropriate for a birthday cake. I will post some pics if things are successful!
Hope you enjoy the healthy mac & cheese!
Saturday, October 30, 2010
Fall is officially here and the pumpkins are in! I love everything pumpkin, right down to my coffee. But I only really enjoy it during the fall/winter. After that, I'm over it until the next time it rolls around. There is just something so inviting and intoxicating about pumpkin and the spices that generally accompany this great food. Pumpkin is also a very nutritious food. Pumpkin is a low calorie food and also a source of carotenoids. Consuming a diet rich in carotenoids has been associated with a lowered risk of cardiovascular disease as well as some cancers. Sounds like an even better reason to eat pumpkins! Carotenoids are best absorbed with fat in a meal. Chopping, pureeing, and cooking also help to increase the bioavailability of the carotenoids. You can even substitute some of the fat when you are baking with pumpkin puree.
If you are interested in roasting your own pumpkins I suggest buying the "pie" pumpkins. They are much better for cooking than the big jack o lantern type pumpkins. Much easier to handle and clean, plus the actual pumpkin is less stringy and purees up smoother. This morning I roasted 2 small pie pumpkins and it yielded around 3-4 cups of pureed pumpkin. It is easy to roast a pumpkin. Just cut it in half and scoop out all of the stringy mess. Reserve the seeds, they are also great roasted! Then place the pumpkin halves in a 9 x 13 pan rounded side up (put the cut edges down on the pan). It takes around 40-45 mins @ 350 degrees. Once done, just pull out of the oven and let cool on your stove top. Then scoop out the "meat" and puree with a food processor or what I actually used today for the first time that I found even easier to use was my immersion blender (Thanks Miranda! Baby gift last year).
This pumpkin puree is so versatile. Just experiment with a spoonful here and there and you will be amazed at all the spices that complement pumpkin. For Sam I mix it into a lot of foods, or just give it to him plain, he loves it.
Sam's Pumpkin Quinoa
Cook some quinoa as directed on the package
Mix about 1 cup of cooked quinoa with 1/2 cup pumpkin puree (adjust this to suit your taste)
A few shakes of indian seasoning
It is SO good. I mixed this up for him the other night and was taking a few bites to taste test and I was thinking this would be really good to have as a side dish for mine and Austin's dinner. Except I will add more spice, saute some onions and maybe squash. Just add in whatever you have in your produce drawer, I'm sure it will be tasty!
Pumpkin Pancakes
mix up pancake mix or from scratch, however you normally make pancakes
stir in 1/4 cup pureed pumpkin
1/4 teaspoon pumpkin pie spice
These are also amazing! Add more or less spice, however you may like it. Top with fresh whipped cream, or powdered sugar, walnuts, maple syrup, pumpkin butter, applesauce, whatever you prefer!
Now, I also roasted the pumpkin seeds as well. If you have older children this would be appropriate.
Cajun Pumpkin Seeds
1 cup raw pumpkin seeds (rinsed. don't kill yourself trying to get all of the pumpkin bits off of the seeds, just cook it and it will be fine)
1/2-1 teaspoon cajun seasoning
1 T olive oil
just toss all together and bake at 300 degrees for 45-60 mins. Stir a few times during the cooking process. Enjoy!
If you have some great pumpkin recipes just let me know!
If you are interested in roasting your own pumpkins I suggest buying the "pie" pumpkins. They are much better for cooking than the big jack o lantern type pumpkins. Much easier to handle and clean, plus the actual pumpkin is less stringy and purees up smoother. This morning I roasted 2 small pie pumpkins and it yielded around 3-4 cups of pureed pumpkin. It is easy to roast a pumpkin. Just cut it in half and scoop out all of the stringy mess. Reserve the seeds, they are also great roasted! Then place the pumpkin halves in a 9 x 13 pan rounded side up (put the cut edges down on the pan). It takes around 40-45 mins @ 350 degrees. Once done, just pull out of the oven and let cool on your stove top. Then scoop out the "meat" and puree with a food processor or what I actually used today for the first time that I found even easier to use was my immersion blender (Thanks Miranda! Baby gift last year).
This pumpkin puree is so versatile. Just experiment with a spoonful here and there and you will be amazed at all the spices that complement pumpkin. For Sam I mix it into a lot of foods, or just give it to him plain, he loves it.
Sam's Pumpkin Quinoa
Cook some quinoa as directed on the package
Mix about 1 cup of cooked quinoa with 1/2 cup pumpkin puree (adjust this to suit your taste)
A few shakes of indian seasoning
It is SO good. I mixed this up for him the other night and was taking a few bites to taste test and I was thinking this would be really good to have as a side dish for mine and Austin's dinner. Except I will add more spice, saute some onions and maybe squash. Just add in whatever you have in your produce drawer, I'm sure it will be tasty!
Pumpkin Pancakes
mix up pancake mix or from scratch, however you normally make pancakes
stir in 1/4 cup pureed pumpkin
1/4 teaspoon pumpkin pie spice
These are also amazing! Add more or less spice, however you may like it. Top with fresh whipped cream, or powdered sugar, walnuts, maple syrup, pumpkin butter, applesauce, whatever you prefer!
Now, I also roasted the pumpkin seeds as well. If you have older children this would be appropriate.
Cajun Pumpkin Seeds
1 cup raw pumpkin seeds (rinsed. don't kill yourself trying to get all of the pumpkin bits off of the seeds, just cook it and it will be fine)
1/2-1 teaspoon cajun seasoning
1 T olive oil
just toss all together and bake at 300 degrees for 45-60 mins. Stir a few times during the cooking process. Enjoy!
If you have some great pumpkin recipes just let me know!
Sunday, October 17, 2010
So here is a quick post of my dinner for Sam tonight. I thought it was pretty good and easy for those of you that may be out there spending big $ on Gerber Graduates, or similar products.
I am making chicken parmesan for Austin and I, so I decided to get a meal out of this for Sam as well and make it a little more child friendly. I always use whole wheat spaghetti noodles and mix in spinach spaghetti noodles as well, really just for color, it adds no significant taste. I was in a hurry so I was using a jar of spaghetti sauce, and added in fresh garlic, basil, oregano, and a can of low salt diced tomatoes. Actually, I will just go ahead and post both recipes so that you can see what we ate.
Sam's Chicken Parmesan
1 oz hormone free, antibiotic free chicken breast (i steamed in the baby food cooker)
Spaghetti sauce
Butternut squash puree (frozen cube from the freezer)
Whole wheat spaghetti
Spinach spaghetti
Take 1 cube of your frozen butternut squash puree and thaw. Take the cooked spaghetti mixture and chop up roughly. Add the spaghetti to the squash and some of the spaghetti sauce.
Cube the chicken up (pea size). Ready to eat! He loved it!
Our chicken parmesan
2 chicken breasts
croutons
whole wheat panko bread crumbs
whole wheat flour
1 egg
3 T milk
Parmesan cheese
spaghetti sauce (storebought)
1 can reduced sodium diced tomatoes
oregano
basil
2 cloves fresh garlic
whole wheat spaghetti noodles
spinach spaghetti noodles
muenster cheese
1. coat the chicken with whole wheat flour
2. combine egg and milk
3. dip chicken into the egg and milk mixture
4. crush croutons with rolling pin, add panko breadcrumbs, and some parmesan cheese
5. coat the chicken with this mixture
6. place into oven and bake @ 350 degrees for around 25-35 mins
7. prepare pasta as you normally would
8. empty sauce, tomatoes, basil, oregano, minced garlic into pot and just warm
Assemble noodles and sauce, top with chicken and muenster cheese!
Not the healthiest meal on the planet, but if you have time you can make the sauce from scratch. I like to do this from time to time and I will make enough to freeze for 3-4 meals.
Homemade spaghetti sauce
around 10 tomatoes tomatoes peeled and crushed
2 cans diced reduced sodium tomatoes
1 16 oz can reduced sodium tomato paste
1 c butternut squash puree
1 chopped onion
1 c chopped carrots
5-6 minced garlic cloves
basil
chili pepper flakes
oregano
1 T sugar
salt/pepper to taste
Cook the onion and carrot first until soft, then add in the garlic and fresh tomatoes. Once all of this has cooked down a little bit, add the rest of your ingredients and simmer until it is as thick as you like. Add fewer or more ingredients to your taste.
I am making chicken parmesan for Austin and I, so I decided to get a meal out of this for Sam as well and make it a little more child friendly. I always use whole wheat spaghetti noodles and mix in spinach spaghetti noodles as well, really just for color, it adds no significant taste. I was in a hurry so I was using a jar of spaghetti sauce, and added in fresh garlic, basil, oregano, and a can of low salt diced tomatoes. Actually, I will just go ahead and post both recipes so that you can see what we ate.
Sam's Chicken Parmesan
1 oz hormone free, antibiotic free chicken breast (i steamed in the baby food cooker)
Spaghetti sauce
Butternut squash puree (frozen cube from the freezer)
Whole wheat spaghetti
Spinach spaghetti
Take 1 cube of your frozen butternut squash puree and thaw. Take the cooked spaghetti mixture and chop up roughly. Add the spaghetti to the squash and some of the spaghetti sauce.
Cube the chicken up (pea size). Ready to eat! He loved it!
Our chicken parmesan
2 chicken breasts
croutons
whole wheat panko bread crumbs
whole wheat flour
1 egg
3 T milk
Parmesan cheese
spaghetti sauce (storebought)
1 can reduced sodium diced tomatoes
oregano
basil
2 cloves fresh garlic
whole wheat spaghetti noodles
spinach spaghetti noodles
muenster cheese
1. coat the chicken with whole wheat flour
2. combine egg and milk
3. dip chicken into the egg and milk mixture
4. crush croutons with rolling pin, add panko breadcrumbs, and some parmesan cheese
5. coat the chicken with this mixture
6. place into oven and bake @ 350 degrees for around 25-35 mins
7. prepare pasta as you normally would
8. empty sauce, tomatoes, basil, oregano, minced garlic into pot and just warm
Assemble noodles and sauce, top with chicken and muenster cheese!
Not the healthiest meal on the planet, but if you have time you can make the sauce from scratch. I like to do this from time to time and I will make enough to freeze for 3-4 meals.
Homemade spaghetti sauce
around 10 tomatoes tomatoes peeled and crushed
2 cans diced reduced sodium tomatoes
1 16 oz can reduced sodium tomato paste
1 c butternut squash puree
1 chopped onion
1 c chopped carrots
5-6 minced garlic cloves
basil
chili pepper flakes
oregano
1 T sugar
salt/pepper to taste
Cook the onion and carrot first until soft, then add in the garlic and fresh tomatoes. Once all of this has cooked down a little bit, add the rest of your ingredients and simmer until it is as thick as you like. Add fewer or more ingredients to your taste.
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