Chicken Quesadillas

I have a long standing love with the chicken quesadilla that dates back all the way to high school. I remember going to Boston Pizza with my friends and ordering the most delicious chicken quesadilla. Once I hit my college days, living away from home for the first time, and having surviving on student loans and part time job, the luxury of the BPs quesadilla was only for special occasions.

I however would not give up so easy! I spent many nights in my apartment attempting to perfect this tasty meal. I was a big nerd so I did indeed have a lot of time to perfect it. I tried using one of those quesadilla machines, and it worked okay, but having a piece of equipment strictly to cook quesadillas is a bit much. That and I lost it in a move...

Chicken Quesadillas
3 chicken breasts, cooked and chopped
1 cup chopped green onion
2 cups chopped bell pepper
2 cups shredded cheddar
8 - 10" tortillas
salsa and sour cream for dipping!

Spray a frying pan with non-stick spray and heat to medium-high. Lay one tortilla in the bottom of the pan. Layer on 1/4 of the chicken, 1/4 cup green onion, 1/2 cup bell pepper, 1/2 cup cheddar cheese, and top with another tortilla.

Here is the secret!!! Sit a large plate on top of the top tortilla and weigh is down with something substantial, I like to use my Brita water jug.

Cook the quesadilla for 1-2 minutes until the cheese starts to melt and the tortilla is nicely toasted. Remove the water jug and plate. Using a flipped, toss the quesadilla onto the other side. Top with the plate and weight again, and cook for another 1-2 minutes. Slide the quesadilla onto a cutting board and cut it into slices.

The weight of the Brita helps the cheese to stick the two tortillas together. This way you can dip your quesadilla without all the filling falling out! Genius right!? Now I really want a quesadilla....

Chicken Apple Bites

Baby food isn't always just for babies. Well, this isn't exactly baby food but I did find this recipe in my baby food cookbook, First Meal by Annabell Karmel. What started out as a great finger food for Roman when he was little, has morphed into one of my favorite freezer cooking meals. I love anything in meatball form for freezer cooking because they are easy to make in a large quantity, freeze easily, and can be reheated all at once or in small batches. The original recipe suggested frying the bites, but to save time and to make them a little healthier, I've decided to bake mine in the oven.

The apple in these bites might seen add when paired with chicken, but trust me when I tell you it is delicious! The apple gives the chicken a subtle sweetness that is tasty, and ensures that even the pickiest eater will gobble these up. My only suggestion? Keep a close eye on your bites because mine tend to disappear from the cooling racks...

Chicken Apple Bites
1 large apple, grated
1lb ground chicken
1/2t onion powder
1T minced parsley
1 cup panko
1T chicken stock (water also works)
1/4-1/2 cup parmesan cheese
1/2t garlic powder
1/2t salt
1/4t pepper

Mix all ingredients together and form into balls using a small ice cream scoop. Bake at 400° for 10-12 minutes or until cooked through.

To Freeze: Bake as directed and allow bites to cool completely. Flash freeze and transfer to a freezer bag.
To Serve: Thaw and reheat in the oven or microwave

I love these for supper but they are also great for lunches. They are quick and easy to reheat which makes them perfect for getting food into a screaming toddler as fast as possible. Not that I would know anything about that...

5 Days of School Lunches

Congratulations parents of school age kids! You have survived making lunch for half of the school year so far!! I'm sure you and the kids and getting sick of the same old sandwiches so I thought I would share some quick, easy and healthy lunches that are great for school lunches, or adult lunches!

If you've read my Preschool Snack post then you know how much I love packing lunches. Even though Roman isn't in school (other than the home preschool I've put together for him, we are still going to have a crazy busy fall. To save time, and my eardrums from Bianca's hungry/tired screams, I'm planning on packing bento box lunches for all of us during the week. I hate the panic or getting home from the library or playgroup at 12:15/12:30 and trying to get lunch on the table and kids fed before nap time at 1:00/1:30. We all know how impossible it is to get kids, especially babies, to eat when they are completely exhausted.

I find the hardest part of lunch is just deciding what the heck you're going to make. My trick? Keep a list of the go to, fool proof, most loved lunches on the side of the fridge. This way you can give it a quick glance and whip lunch up in no time. I keep mine right beside my grocery list pad so I can make sure that I always stock up on the lunch items I need when I do my bi-weekly shopping trip. On to the food!!

Day 1
Tuna with mayonnaise and green onion, crackers, cherry tomatoes and cheese. Roman loves tuna but when I put it between bread he just eats the tuna off of it , so I pair it with crackers instead.

Day 2
DIY snackables, or lunchables as they were called back in my day. Summer sausage, cheddar cheese, crackers, and pickles. Everyone loves lunchables but they are so darn expensive to buy in the store. You can cut up a whack of meat and cheese and store it in Tupperware containers for the week, then you only have to assemble them at night!

Day 3
Sandwich skewers (bread, cheese& ham), fruit skewers (strawberries, blueberries & grapes), green pepper, dill dip. This was one of Roman's favorite lunches, which is interesting because he is usually hit and miss when it comes to sandwiches. I guess it really is true that kids will eat anything on a stick. Just about everything, except the fruit, eventually ended up in the dill dip, but it also ended up in his mouth so that's a win!

Day 4
Pinwheels (cream cheese, deli chicken, cheddar & lettuce), grapes, carrots & dill dip. I really enjoyed this lunch and so did Roman, except for the lettuce. I thought the pinwheels would disguise the small amount I put in, but I was wrong, so I'd probably skip it the next time I make it.

Day 5
Corn dog muffins, apple slices, carrots & cheese. Corn dog muffins are always a hit with Roman. Of course the first thing he does is dig the hot dog out of the centre but he will eventually eat the muffin. When I make them again I think I'll dice the hot dog up and mix it into the muffin mix to make it harder to extract the hot dog.

3 Easy Halloween Treats

We're in the final stretch to Halloween which means the parties are in full swing! I've heard of small towns in rural areas holding Halloween parties for the kids at the community centre since its a little more difficult to trick-or-treat when your closest neighbour is 5 miles away. I personally LOVE this idea. I mean, I loved trick-or-treating as a kid, and Roman loves it now, but I love the feeling of community a party like this would give to the families in the area.

 

Today was the Halloween party at playgroup for all the kids. Roman had a blast running around as Nemo and playing with his friends, and of course indulging in all of the delicious treats. Today I'm going to share 3 recipes with you (2 of which I made for the party) that are super easy to whip up and are sure to be crowd pleasers!

Halloween Sugar Cookies
These cookies may look intimidating but I promise they are super easy! Start with a batch of sugar cookie dough and divide it into 4, or as many colors as you would like in your cookies. Roman decided to go with orange, teal, purple and green for his cookies. Once divided we mixed some Wilton gel color into each of the batches. You could also use liquid food coloring but this is what I had on hand. Once all your dough is colored, wrap it in plastic wrap, or pop it into a sandwich bag, and let it chill in the fridge for 1-2 hours.

 

Once the dough has chilled it's time to assemble the cookies! I did this super randomly and just grabbed a glob from each pile, squished them together and rolled them into a ball. To get a more swirly appearance, roll it into a log and give it a couple twists, and roll it back into a ball. Once all the balls were down I squished them down with the bottom of a glass. Bake the cookies at 400 for 7-9 minutes. You want to pull them out just before the edges start to brown. They'll look a little underdone but if you take them out now they'll have a slight crust of the outside and still be soft on the inside.

Monster Rice Krispie Treats
Roman had a blast making these! Start with a batch of Rice Krispie treats and press them into a parchment lined cookie sheet. Allow them to cool and cut into 2" squares and set them aside. Melt some chocolate wafers in any color you like (Roman decided on orange, green and pink) over a double boiler. Dip half of each treat into the chocolate and lay them on a piece of parchment. While the chocolate is still soft, decorate with candy eyes and/or sprinkles. Roman decided to put a bit of everything onto the treats, although I managed to keep a couple looking like monsters. Allow the chocolate to set and then enjoy!

Skeleton Spinach Dip Bath
I decided last minute to bring some veggies to the Halloween party and wanted to take a dip along as well. I recently received a package of spinach dip mix in my last Steeped Tea order so I decided to give it a try. Dip in a regular bowl isn't very exiting or very Halloweenie (is that a word?) so I had to come up with something different. I bought a loaf of sour dough and hollowed it out and filled it with the dip. Now here comes the Halloween! I picked up a plastic skeleton, cut off his legs and pelvis, and stuck him in the dip so it looked like he was taking a bath. Now who doesn't want to bathe in spinach dip?!

Since all of these recipes are easy to make, they are a great way to get the kids involved in party prep and get everyone in the Halloween spirit. Our family isn't too big on Halloween (we're more Christmas people), but since the kids came along we've been getting into it a little more. Does your family have any Halloween traditions? Any treats you just have to have this time of year?

Ham & Pepperoni Pizza Pockets

Bringing back some nostalgia for you aren't I? In elementary school I loved having pizza pops for lunch. Hot, cheesy, meaty, and fast. All the requirements for a great school lunch. A few years ago I saw that friendly box in the grocery freezer section and decided I needed to experience the joy one more time. The unfortunate part is that those pizza pops didn't taste the same as they did all those years ago. That, combined with what I now know as an adult about healthy eating, made them a huge failure.

After I came across the recipe for the Creamy Chicken Pockets, I finally came up with a way to have my delicious pizza pops from the past in a more grow up, and slightly better for you, way! The trick to making these amazing is obviously the filling. Building flavour by allowing each ingredient to caramelize a bit before adding the next ingredient, really sets this filling apart from other fillings. The tender crescent rolls are delicious but the crumb topping provides some texture and takes it right over the top. Well, now that I'm drooling and kinda wish I was making these for supper, on with the recipe!

Ham & Pepperoni Pizza Pockets (Makes 4)
1T olive oil
3/4 cup diced onion
1 green pepper, diced
2t garlic
1/2 cup diced, cooked ham
1/2 cup diced pepperoni
28oz crushed tomatoes
1/2 cup shredded mozzarella cheese #1
2 pkg. Pilsbury crescent rolls
1/2 cup shredded mozzarella cheese #2
1/4 cup panko
1/4 cup parmesan cheese

Preheat oven to 375°. Mix together panko and parmesan cheese in a small bowl and set aside.
Heat oil in a pan over medium high heat and saute onions, green pepper and garlic until the onions start to brown ever so slightly. Add the ham and pepperoni and continue to cook until the meat begins to brown. Remember, brown is flavour! If you notice bit starting to stick to the bottom of the pan that's fantastic! So the next time someone says "Hey! You're burning supper" your response should be "No, I'm developing flavour". Stir the crushed tomatoes into the pan and heat until it starts to bubble up. Remove the pan from the heat and stir in cheese#1 until it is completely melted. Set the filling aside to cool completely.

You want the filling to be completely cool because if it's still warm it will start to melt the butter in the crescent rolls, and then you'll have a heck of a time trying to roll them up. Trust me. You also want to keep the crescent rolls in the fridge right up until you are ready to use them, or you risk softening them too much and it will make using them very difficult. Again, trust me. Aren't you glad I make mistakes so you don't have to?

Separate the crescent rolls into 4 rectangles and slightly spread them out using your hands. Place a good size mound of filling in the centre of the rectangle, about 3-4 tablespoons, and top it with a good sized pinch of cheese #2. To close up your pocket, bring the corners of the rectangle into the centre, opposing corners at a time, then bring up the side to meet in the middle. Very gently pickup your pocket and place it seam side down on a parchment lined baking sheet. If your centre seam splits, don't panic! You can try and pinch it back together, but if that doesn't work don't worry about it. It will bake up just fine, it will just be slightly open faced. Sprinkle the panko and parmesan mixture over each of the pockets and baking at 375° for 11-13 minutes. I like to turn on the broiler for a few minutes too just to crisp up the top, but keep an eye on it or you'll have black pockets.

To freeze: Bake as directed and allow to cool completely. Flash freeze pizza pockets on a parchment lined baking sheet, then transfer them to a freezer bag once frozen.
To serve: Place pizza pockets on a parchment lined baking sheet and bake at 375° for 30 minutes.

5 Days of Preschool Snacks

Roman experienced another first this summer; day camp!! I remember attending the YMCA day camps when I was little and they were so much fun! So when I found out that Roman was old enough this year, I immediately signed him up. Unfortunately he didn't turn 3 until camp was almost done so he was only able to participate in one week, but it was awesome! Not only did I get a break to get some things accomplished around the house, but Roman got to experience life away from me. The best part about this camp was that Roxy (who facilitates playgroup and is good friend of mine) runs the camp, and it takes place at playgroup! This made the transition of being without me seamless because he loves Roxy, and he's obviously familiar with the building. So seamless in fact, that when I stuck around for a few minutes to talk to Roxy, Roman came over and loudly proclaimed "Mom, go!". Alrighty then....

My favorite part of camp, other than the free time, was packing Roman's snacks! Maybe it's because I'm new to the world of lunch packing, but I loved it!! I picked up this bento style lunch box by Starfrit at Wal Mart for $6 and it worked perfectly. The sections allow you to separate foods and they come out for easy cleaning. I also used some silicone muffin wrappers to further divide the compartments. All of these snacks are nut free as required by the YMCA, but I feel like that's pretty standard these days. Oh, how could I forget! I also added a sticker into the snack box each day! I really wanted to send little notes in his snack, but the fact that Roman can't read kinda put a damper on that parade.

Day 1
Banana bran muffin, graham crackers, sliced peaches, Babybel cheese, fruit snacks, water.
Roman is usually a very predictable creature, and this time he didn't disappoint. He ate all the fruit snacks and cheese, one graham cracker, one peach slice, and took one bite from the muffin.

Day 2
WOW Butter roll-up, chocolate chips, carrots, tomatoes, Babybel cheese, watermelon, juice box.
Tortilla roll-up are always hit and miss with Roman, and this time he only ate one. Obviously all the chocolate chips and cheese were gone, as well as a few carrots. I wasn't surprised that the tomatoes were left, but if you don't try there is no chance they'll eat it!

Day 3
Bread, deli chicken meat, cheddar cheese, apple slices, fruit snacks, water.
Deconstructed sandwich day! Roman loves deconstructed sandwiches. What I should say is he has been deconstructing his sandwiches since he started solids, so now I just serve them that way. The only thing that came back from this snack was a few apple slices.

Day 4
Hard boiled egg, crackers, Babybel cheese, avocado, garden carrots, chocolate dipped granola bar, water.
This was by far Roman's most loved snack of the week. Even Roxy laughed that he was very excited about the egg. He gobbled everything up except the garden carrots, which I promptly ate.

Day 5
WOW Butter banana sushi, hard boiled egg, orange, Babybel cheese, grapes, water.
So by now you've probably noticed that Roman has a thing for Babybel cheese. I always made sure to send at least one thing I know he'd eat for sure so the poor guy didn't get hungry. They were on their way to the park this day so he didn't eat very much of anything, likely because he was excited to get going. I also mom failed and forgot his sticker this day! Luckily he didn't notice or I would have felt like a bum.

Hopefully these snacks will give you some inspiration for upcoming school or daycare snacks/lunches! I had a blast making these snacks. I should have registered Roman for preschool this year just so I could make lunches every day! I think I'm going to have to keep this up for playgroup because we saved a ton of money from the typical snacks that he normally eats. Plus these are so much better for him that the pre-packaged stuff.

I'd love to hear your ideas for snacks/lunches as well! What is your kid's favorite food to find in their lunch box?

Broccoli Tots

I think vegetables are the bane of every parent's existence, at least when it comes to feeding their kids.  Whether you have a picky eater or not, plane ole steamed or boiled veggies get old fast.  I'm always on the hunt for a veggie recipe that is tasty, easy, and if I can freeze it, even better!

I came across this recipe from Gimme Delicious (love the name!) on Pinterest.  Broccoli and cheese are obviously a classic pairing so I had a hunch it would be a winner, and boy was I right!  I love these for a quick and easy side or snack.  I've been known to have them as a meal dipped in a little tatziki or ranch while I bounce a fussy Bianca.  Delicious, healthy, and portable!

Broccoli Tots
2 cups broccoli
1 egg, beaten
1/4 cup diced onion
1/3 cup shredded cheddar cheese
1/3 cup Panko
1/3 cup Italian breadcrumbs*
2T parsley
1t salt
1t pepper

*Don't have Italian breadcrumbs?  Just use Panko instead.  I've done it and they are just as delicious!

Blanch broccoli for 1 minute, then shock with cold water.  Set aside.
Chop broccoli finely and mix with egg, onion, cheese, Panko, breadcrumbs, parsley, salt and pepper.
Scoop mixture with an ice cream scoop and form into the shape of a tater tot.  Or if you're lazy like me, just leave them in the ball from the scoop.  Plus it's cleaner!
Bake on a parchment lined baking sheet at 400° for 18-24 minutes, turning hallway through.

To Freeze: Allow to cool completely.  Flash freeze on the baking sheet and transfer to a freezer bag once frozen.
To Serve: Reheat in the oven or in the microwave.

I knew this was going to be a winner when John was stealing tots while they were cooling on the stove.  Luckily Roman LOVES broccoli so it didn't take much convincing to get him to eat them.

Corn Dog Mini Muffins

I hate lunch! I think all moms hate lunch. It's that awkward meal in the middle of the day that lands right between, shopping, playgroup and chores. The only thing worse than making lunch every day, is trying to figure out what to take/send to work/school every day. The struggle is real!

Now before you starting commenting about how unhealthy/nasty hot dogs are, you should probably know this isn't an every day meal in our house. I usually save these tasty little devils for days that I don't feel like cooking, Bianca is fussing and I can't sit her down to cook, or we just want some delicious hot dogs. I know you secretly like a hot dog now and then, don't lie.

I originally started looking for a corn dog recipe because Roman loves himself a hot dog so I thought he'd really like a corn dog, and came across this one from Savoury Simple.  Turns out he could really care less about the corn muffin and I have to withhold the tasty meaty centres until he eats some of the muffin. John and I however could probably eat an entire batch ourselves, and I don't even like corn dogs!

Corn Dog Mini Muffins
1/2 cup flour
1/2 cup yellow cornmeal
1/4t baking soda
1/4t salt
1/2 cup buttermilk*
1/4 cup sugar
1/4 cup butter, melted
1 egg
6 hot dogs, cut into 1" pieces

*If you don't have buttermilk on hand, which I never do, add 1T vinegar to 1/2 cup regular milk and let stand for 5 minutes.  This will sour the milk and thicken it right up.

Preheat over to 375°.  Combine flour, cornmeal, baking soda and salt in a large mixing bowl.  In a separate bowl, mix together buttermilk, sugar, butter and egg.  Pour the wet ingredients over the dry ingredients, mixing just until moist.  Spoon 1T of the batter into a mini muffin cup and place one piece of hot dog into the centre.  Bake at 375° for 8-10 minutes.

To Freeze: Allow muffins to cool completely.  Flash freeze on a baking sheet and transfer into a freezer bag once frozen.
To Serve: Reheat in the microwave.

So obviously my corn dogs don't look like muffins. My Mom (Hi Mom!) gave me this handy silicone mini loaf pan from Epicure for Christmas and I thought this would be a perfect use for it.  The cornbread tends to bread off the ends of the dogs, much to Roman's delight because it's easier to get at the hot dog, but it's not a deal breaker for me. These tasty little morsels would be great for a kids birthday party or even if you're having people over to watch a football/hockey game. Plus, since they freeze so well you don't have to buy the pre-made boxed appies! Saves you money and time!

Pumpkin Pie Baby/Toddler Food with the Infantino Squeeze Station

We are now fully immersed in fall which means pumpkin everything is popping up in the stores.  Coffee, tea, muffins, cookies, even pancake mix all seems to have pumpkin somehow added into them. I can't help but notice that one group of people is being horrible discriminated against and being left out of the pumpkin party.  Won't someone please think of the children!!  Specifically the babies and toddlers!!

Luckily I am on the case and have the little ones covered!  Not only did I come up with a healthy and delicious snack, but now even the littlest tikes can enjoy a slice of pumpkin pie!  I enlisted the help of my handsome little man and my handy Infantino Squeeze Station to make this delicious snack for Roman.  I'm pretty lucky that Roman loves all food and quite happily eats roasted pumpkin plain, but I think it would be wrong of me to deprive him of the warm and spicy flavors of pumpkin pie.  Or maybe I'm over thinking this...

Pumpkin Pie Baby Toddler Food
4 cups pumpkin puree
1/2t cinnamon
1/4t allspice
1/4t nutmeg
2T agave syrup

Preheat oven to 350°.  Cut pumpkin in half and scrape out the insides, the same way you would if you were carving a pumpkin.  Place the pumpkin halves, cut side up, on a cookie sheet and bake at 350° for 60 minutes or until tender.

Once the pumpkin is baked and slightly cooled, peel or cut the skin away from the flesh of the pumpkin.  Cut the pumpkin into manageable pieces and puree in a blender.  Add water as needed to get a smooth texture.  Transfer puree into a large mixture bowl and mix the remaining ingredients into the pumpkin until well distributed.  You may want to add more or less agave syrup to tailor the flavour to your little one.

Now for the fun part, making the pouches!  If you have a baby or toddler, you need one of these machines.  It would also make a great gift for someone who is expecting and planning on making their own baby food.  Unfortunately we can't buy these in stores in Canada, so I purchased mine from Amazon.com.  Even with the currency exchange and the shipping it was still a great deal.  This is how it works!

First you slide the pouches into the filling station and twist on the filling canisters.  Fill the canisters just shy of the top, or less if your little one doesn't eat this much.  Place the plunger on top and press the puree into the pouch.  Viola!  With the plunger still inside the canister, unscrew the canister from the pouch.  Slide the pouch off of the filling station and screw on the cap.  These pouches can be stored in the fridge or in the freezer.  I usually freeze mine since I make them in larger batches and just let them thaw in the fridge overnight or on the counter for a couple hours before I give them to Roman.  *TIP - to use the squeeze station your puree must be smooth.  Lumps will get caught in the bottom of the canister and it will make filling your pouches impossible.

Fruity Baby Muesli

 

It sure seems like I've had a lot of baby/kid breakfast recipes lately.  I guess that's because I find breakfast one of the tougher meals when it comes to Roman.  I need something fast, simple, and preferably doesn't require a lot of cooking first thing in the morning.  While cruising through my copy of First Meals by Annabel Karmel I came across this recipe. 

I only knew of muesli as the dry cereal that I've seen in the breakfast isle at the grocery store.  It seemed like a simple recipe and I liked that I could prepare it the night before and leave it in the fridge; makes for a much less hectic morning and a less stressed Mom.  Why is it that kids always know when your planning on leaving the house and that's the day they always wake up late or fight you on eating breakfast?  If you know the answer to this question plaguing mothers around the world, please leave the answer in the comments!!

Fruity Baby Muesli
1/3 cup rolled oats
1/4 wheat germ
1 dried apricot or pear chopped
1T raisins
2/3 cup white grape or apple juice
1/2 red apple peeled and grated
3 grapes, halved and seeds removed

Combine all ingredients together and let soak overnight.  If you make this for a younger child you can blend the soaked mixture.

I made a couple of swaps in the recipe.  First, I didn't have wheat germ so I just added more oats.  Then while I was shopping I forgot to grab the grape juice and didn't want to make the trek back to that isle with Roman who was slowly losing his patience for grocery shopping.  So I ended up grabbing some apple cranberry juice that I just happened to be standing beside.  How convenient!  Plus it was pretty tasty!

Breakfast Burrito Bites

After eating oatmeal for breakfast for months I decided I needed to mix it up a bit.  I like having eggs for breakfast but I don't always feel like cooking at 6am, nor do I always have the time when I'm trying to feed a starving 1 year old.  I found this recipe on Ella Claire Inspired and decided to make it in my latest freezer cooking day. 

Not only are these bites delicious and healthy, but they are super easy to make and are great for breakfast on the go, which will be super handy in a couple months when I'm back to work.  The tortilla cup that holds all the eggy goodness makes for a fun presentation that is sure to entice kids to at least try them.  Roman seemed to think they were pretty tasty!

Breakfast Burrito Bites (makes 24)
4 large flour tortillas (I used tortillas with flax in them because they were on the discount rack)
16 eggs
1/2 cup milk
1/2t salt
1/2t pepper
1 cup bacon, cooked & chopped
1/2 cup spinach, chopped
1/2 cup bell pepper, diced
2 cups shredded cheddar cheese
chives (as much or as little as you like)

Cut each tortilla into 6 triangles.  Spray muffin tins with oil and push one triangle into each cup.  In a bowl, whisk together eggs, milk, salt, pepper and chives.  Sprinkle bacon, spinach and bell pepper into each muffin cup.  Pour egg mixture into the muffin cups and top with cheese.  Bake, covered with foil, at 350° for 25 minutes.  To freeze, just wrap in plastic wrap once cooled and pop them into a freezer bag.  To serve, reheat in the microwave.

I've tried a few other egg cup recipes and no matter what I do they always seem to stick to the muffin tins.  I was pleasantly surprised that I didn't have that problem with these.  Even though the egg seeps outside the tortilla a bit, they still didn't stick.  I'm not sure if it has something to do with the tortilla or is I just oiled the tins better this time...

Puffed Oven Pancakes

 

The quest for new and interesting foods for Roman continues!  He seems to really like pancakes, his favorite right now is pancakes topped with mashed avocado (strange I know), so I thought I'd try a new type of pancake.  These oven pancakes have more egg in them than normal pancakes which is great for getting more protein into him!

I was originally introduced to this type of pancake (also known as a German pancake) by Trellyn who made them while we were visiting her and her family.  The best part of this pancake is that you can just pop it in the oven and leave it for a few minutes instead of having to stand there and flip pancakes for half an hour.  Plus how cute are they!?  This recipe was originally posted on Once a Month Meals.

Puffed Oven Pancakes (makes 10 pancakes)
2 eggs
6T milk
6T flour
1/4t salt

Mix all ingredients together.  Pour into greased muffin tins.  Bake at 400° for 10-12 minutes until the edges start to turn golden.  Let them cool completely, wrap in plastic wrap and place in a freezer bag to freeze.  To serve, simply reheat in the microwave.

I topped these pancakes with fresh raspberries and sliced peaches that I glazed with some melted orange/lemon/grapefruit marmalade.  They would also be delicious topped with maple syrup or even avocado, if your taste buds are anything like Roman's.  Not only are these great for kids but they are also perfect for a busy morning breakfast or even breakfast on the go!  I had to eat the pancake I used for the picture (it's a hard job but someone has to do it) and I could have eaten 6 more, at least.

Fillet of Fish Mornay with Vegetables

Quite a mouthful of a title I know, but I promise it's worth it!  First off, Wikipedia tells me that "mornay" is "a béchamel sauce with shredded or grated cheese added".  I will admit I had no idea what it meant until just this moment when I Googled it.  I can't be the only person that feeds my kid things when I have no idea what they are....  What I do know is that this is absolutely delicious!  Not just toddler food delicious but "I could eat an entire bowl myself" delicious.  Truth be told I finished off what Roman left in his bowl.  And begins a life of eating the kids leftovers.

When I first got the Okay from Roma's doctor to start solids I was so excited that I immediately ordered Annabel Karmel's First Meals cookbook from Chapters.  I haven't used the book much, but lately I've been in a bit of a rut with Roman's food.  He loves to feed himself but that only leaves a few options for things to give him. However, I've recently discovered that if the food is good enough he will let me feed him.  After cruising through the 9-12 month old section of the book I came across this delicious recipe.  Well actually it was the picture that got me, that's usually how I pick which recipes I'm going to make, but doesn't everyone?

Fillet of Fish Mornay with Vegetables (Makes approx. 2 cups)
1T butter
2/3 cup leeks, washed and thinly sliced
1 cup carrots, peeled and chopped
2/3 cup broccoli, cut into small florets
1/3 cup fresh/frozen peas
4oz white fish
2/3 cup milk
3 peppercorns
1 bay leaf
parsley

Sauce
1 1/2T butter
1T flour
1/3 cup grated cheddar cheese *Roman LOVES cheese so I dumped a little extra in for him

Saute leeks in butter until soft.  Add the carrots, cover with water, and cook for 10 minutes.  Add broccoli and cook for 5 minutes.  Add peas and simmer for an additional 5 minutes or until all veggies are tender.

Meanwhile, place fish in a pan and simmer in milk, peppercorns, bay leaf and parsley for 5 minutes or until the fish is cooked through.  Remove the fish and the spices from the milk.  Discard the spices and set aside the fish and milk separately.

To prepare the sauce, melt butter in a pan, stir in the flour and cook for 1 minute.  Slowly whisk in the milk the fish was cooked in.  Bring to a boil and cook until the sauce has thickened.  Remove from heat and stir in cheese until it is melted.

Drain water from the vegetables and flake in the fish.  Pour sauce over vegetables and mix until well combined.  You can blend this mixture for a younger child or leave it as is for one that is accustomed to chewing.

Roman gives this meal one arm up!  He devoured his entire bowl and then some.  I don't think a drop landed on his bib, which is honestly shocking if you've ever seen this kid eat.  This recipe makes enough for 3-4 meals for Roman so I divided what was left between two mini loaf tins and popped them in the freezer.  This way I always have a delicious lunch or supper on hand and I don't have to dirty a single pan!  Happy eating!

Apple Walnut Oatmeal Bars

The quest for breakfast finger foods continues!  Now that Roman is a little older, has two teeth, and is better able to chew food, it opens up a lot more options for food.  Again I decided to stick with the oatmeal in the hopes that I'm getting all the iron into him that he needs. 

While I was cruising the Internet looking for inspiration, I found a post on a mom forum for this oatmeal bar.  I decided to give it my own twist with the addition of fruit and nuts to keep things interesting for Roman.

Apple Walnut Oatmeal Bars
1 cup quick oats
1 cup water
1/4 cup chopped apple
3T chopped walnuts

Mix oats, water and chopped apples together.  Pour into the bottom of a loaf pan and sprinkle walnuts over top.  Bake at 375° for 20-25 minutes until cooked through.  The bars will be soft and will stay this way.  Slice into bars and store in an airtight container in the fridge.

To serve the oatmeal bars I simply pop them in the microwave for 15-20 seconds.  I will often top the bars with a fruit puree so that I can sneak more fruit into Roman.  Then I cut them into pea sized pieces (seems to be the perfect size for Roman these days) and dump them onto his tray.  Then the madness begins!!

**NOTE: I am not a dietitian or doctor. Always consult a health care professional before changing your infants diet.

Oatmeal Pankcakes

Normally Roman has oatmeal and fruit for breakfast, but nobody wants to eat the same thing every day for breakfast, not even a baby.  I like the nutrition that Roman gets from his oatmeal so I decided to just switch up the way I make it!

This is a childhood classic and I knew it was time for Roman to experience the pure joy that is the pancake!  This recipe was originally posted on Simplistically Sassy and I made a few changes to tailor it to Roman.

Oatmeal Pancakes - Make 13 pancakes
2 1/2 cups oat flour
2 eggs
1 1/2 cups milk
2T oil
2T unsweetened applesauce
2T baking powder

Whip eggs with a whisk and add in all other ingredients.  Since I already have whole flake oats on hand that I use to make Roman's oatmeal, I decided to mill them down into a fine flour rather than buying oat flour.

Spray a pan with oil and heat to medium high.  Drop 1/4 cup of the batter onto the pan.  Cook until bubbles form and pop on the surface of the pancake, about 1 minute.  Flip the pancake and cook for 1 more minute.

Not likely your little one is going to eat all these pancakes in one sitting.  Allow the pancakes to cool completely and wrap them individually in plastic wrap, then pop them into a freezer bag and freeze.  To serve, simply defrost in the microwave or pop them in the toaster!

Obviously I didn't submerge Roman's pancake in a delicious sea of sticky, sweet syrup.  Instead I topped it with a smear of peanut butter and a few raspberry pieces.  You could also make a thick fruit puree and spread it on top like jam.  PB & J pancakes, how could a baby resist?!

As you can see these pancakes have received the Roman stamp of approval!  He couldn't get the pancake into his mouth fast enough!  Not only is this a great way to switch up breakfast, but it also gives him the opportunity to learn how to feed himself.  It's a messy affair but they have to learn somehow!

**NOTE: I am not a dietitian or doctor. Always consult a health care professional before changing your infants diet.

Smart Mac & Cheese

Everyone loves macaroni and cheese, but we also all know that it probably isn't the best thing for us to eat.  Whether or not we listen to what we know is an entirely different question.  I've never had good luck with homemade cheese sauce.  It always ends up thick, goopy, and regardless of how much cheese I add, never cheesy enough.  So when I saw this recipe on an episode of The Social I knew I had to try it!  Not only did it look delicious, but it's also good for you!  Blasphemous!

I know what your thinking, it's probably going to taste unappetizing and be runny.  Your wrong!  This sauce is thick, creamy, cheesy and a glorious orange color!  John and I have fallen in love with this recipe, and I'm confident enough in this recipe that I even give it to Roman with little pastina!  Okay, enough with the chit chat, let's get to the recipe!

Smart Mac & Cheese
3 cups butternut squash, peeled & cubed (approx. 1 whole squash)
1 cup vegetable or chicken broth
1 1/2 cup 2% milk
4T cottage cheese
1t salt
1t pepper
1 1/2 cup cheddar cheese, grated
1 cup mozzarella cheese, grated
4 cups macaroni

Combine squash, broth, milk, salt and pepper.  Simmer for 25 minutes or until squash is tender.

Add squash mixture to a blender and puree.  Return the puree to the pot.  *TIP - let the squash cool a bit before blending or it may explode out of the blender, not fun.  You can also use an immersion blender and blend it right in the pot you cooked it in.

Add the remaining ingredients, except pasta, to the sauce.  Heat the sauce on low heat until the cheese is melted.  If you want it extra cheesy you can add more cheese to the sauce.  In a separate pot, cook macaroni as directed on the package.  Serve the macaroni with a heaping scoop of cheese sauce.

Doesn't this picture make you drool!  I would choose this over boxed mac and cheese any day of the week!  I promise this will become a family favorite in no time!  I'm not going to lie and say that you can't taste the squash, you can.  However, the sweetness of the squash is a perfect compliment to the cheese and adds the creaminess that mac and cheese has to have to be fulfilling. 

Quite possibly the best part is that it freezes extremely well!  I usually use half of the sauce for our meal the day I make it and pour the rest into a freezer bag and pop it in the freezer.  When you want to use the frozen sauce, let it thaw in the fridge overnight and reheat it in a pot on the stove or in the microwave.

Frozen Yogurt Drops

Roman is becoming more independent every day (*tear*) and lately he prefers to feed himself.  This poses a bit of a problem when I'm trying to feed him pureed food.  I'm all for letting him run wild with chunks of food, but giving a 9 month old a bowl full of pureed food and a spoon, I think not.  So I've been racking my brain trying to come up with recipes for nutritious foods that he can feed himself.

I've seen yogurt drops in bags at the grocery store, but I'm not completely sold on pre-packaged baby food.  I try to steer away from processed food and added sugar as much as I can with Roman.  Plus I'm just too cheap to buy them when I know I can make them for much much less!

I didn't really go by any measurements when making these yogurt drops, more of a mix and taste type system.  I pureed most of the berries and mixed them into the yogurt.  I left some of the blueberries whole because Roman likes texture in his food.  If you have a younger child I would suggest pureeing all the fruit.

The plan was to use a piping bag and make perfectly symmetrical drops of yogurt, but that went out the window when Roman decided naps were for wimps and he needed to play in the kitchen.  Instead of hauling him downstairs with me to find the tools I needed, I decided to drop the yogurt onto a parchment lined baking sheet with a spoon.  If you are going to pipe them, I highly suggest letting your fruit and yogurt mix sit in the fridge to set up a bit which will make it easier to pipe.

I popped them in the freezer and within 30 minutes they were frozen enough to be removed from the parchment paper.  I stored my drops in a plastic tub in the freezer.  Obviously these yogurt drops aren't as easy to travel with as the freeze dried version, but they are still delicious!  They also make a great snack for adults and older children.

These have become the standard "dessert" for the end of every meal for Roman.  He starts smiling and squealing as soon as he sees the container come out of the freezer. Roman loves stuffing these into his mouth and sucking on them until they disintegrate. I'm sure we will all be eating a lot of these this summer.

**NOTE: I am not a dietitian or doctor. Always consult a health care professional before changing your infants diet.

Haystack Easter Nests

Haystacks, or uncooked cookies as Mom calls them, have always been a staple in our family.  I'm not sure where the recipe originated, but as far back as I can remember there have always been haystack cookies.  The perfect combination of chewy oats, sweet coconut and delicious chocolate make for an irresistible cookie.

 

I decided to give this family favorite a twist and turn it into a festive Easter treat.  With the addition of candy covered chocolate eggs, these simple cookies are instantly transformed into the perfect Easter treat!

Haystack Cookies - Makes 4 dozen
3 cups oats
1/2 cup cocoa powder
1 cup shredded coconut
1/2 cup butter
2 cups sugar
1/2 cup milk
1t vanilla
candy covered chocolate eggs (just buy a lot because you know you will eat the leftovers anyway)

Combine butter, sugar, milk and vanilla in a small pot over medium high heat.  Bring to a boil and boil for 5 minutes.  In a large bowl mix together oats, cocoa powder and shredded coconut. 

Pour syrup over the oat mixture and stir until well combined.











Using a teaspoon, drop the mixture onto a parchment lined baking sheet.  While still warm, press a candy covered chocolate egg into the centre of each cookie.  Allow the cookies to cool before removing from the parchment paper.  To speed up the process you can place the trays in the freezer.

These cookies would make a great treat to take to work, or send to school with your kids, for Easter.  These cookies also freeze incredibly well, not that you'll have any left to freeze.  You don't even need to thaw them to eat them.  Just open the bag and stuff them in your mouth.  They are the perfect cookie for hiding in the back of the freezer and snacking on when nobody is looking.  Not that I would know anything about that...