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Turkey Bacon, Mushroom and Zucchini Quiche

Last modified on 2011-04-05 21:48:50 GMT. 0 comments. Top.

Ingredients:

• Turkey Bacon (the Organic Prairie is my favorite!)
• Mushrooms
• Zucchini(I used one large zucchini, peeled and sliced)
• Onion (I used a half, but you can use more if you like)
• Garlic (1-2 cloves)
• Milk (1 cup)
• 6 Eggs
• Cream (1 cup) I substituted for creamy whole milk yogurt! You can also use half and half.
• Cheese (1 cup – you can use cheddar, mozzarella or a mix!)
• Salt and Pepper to taste
• 2 Pie Crusts

In a pan, saute the bacon, mushrooms, zucchini, onion and garlic on medium heat until the veggies are soft and tender (about 15 -20 minutes).

Meanwhile, in a large bowl mix the eggs, cream, cheese and salt and pepper together. Once the veggie mixture is tender, divide the mixture between two pie crusts (you can use frozen pie crusts, just let them sit out for about 20 minutes beforehand). Then pour over the egg mixture and bake in the oven on 375 degrees for about 45-55 minutes. You’ll know when it’s done when you can put a knife in the middle and it comes out clean. It makes enough for two pies – one for now and the other for the freezer!

Get creative with your quiche – you can add all kinds of veggies, meats, cheeses, etc! You can easily make it for breakfast, lunch or dinner depending on what ingredients you want to use!

Cheddar Kale Chips

Last modified on 2011-01-20 18:20:03 GMT. 1 comment. Top.

• 2 tbs nutritional yeast
• 2-4 tbs of water as needed
• 1 cup of chopped red bell pepper
• 1 cup cashews
• 2 tbs agave syrup
• 1 tbs olive oil
• 1/2 tsp sea salt
• 6 cups of bite sized pieces of Kale (with center stems removed), tightly packed (about 1 bunch)

1. Place the red bell peppers in a blender, then the remaining ingredients, except for the kale. Blend, using only enough water to process a thick cream.
2. You want to toss the pepper mixture with the kale in a large mixing bowl, coating it evenly.
3. Spread the kale onto your dehydrator trays and dry at 104 degrees for 8-10 hours. If you don’t have a dehydrator you can also roast these in the oven. It doesn’t get them as dry and crispy but it is the same concept.  (Preheat the oven to 375. Roast for eight to ten minutes. Turn kale over. Roast another 10 minutes or so until kale turns brown and becomes paper thin and brittle. Remove from oven and  serve immediately.)

**These are AMAZING and so yummy. Even if you don’t like kale you really should try these**

Crispy Kale Chips

Last modified on 2011-01-20 18:58:13 GMT. 0 comments. Top.

• 1 12 oz bunch of kale, center stems removed (about 6 cups)
• 2 tbs olive oil
• 1 tbs lemon juice
• 1/2 tsp sea salt
• 3 tbs nutritional yeast

1. Place Kale in a bowl and rub oil, lemon and salt into leaves with your hands, coating evenly. Add the nutritional yeast and toss well.
2. Spread kale onto your dehydrator trays without overlapping. Dehydrate 2-4 hours or until completely dry and crispy. Cool completely before eating. If you don’t have  a dehydrator (check out our astore to see our fav one) you can roast the Kale in the oven which is similar. Preheat the oven to 375. Roast for eight to ten minutes. Turn kale over. Roast another 10 minutes or so until kale turns brown and becomes paper thin and brittle. Remove from oven and serve immediately.

Pot Stickers

Last modified on 2010-09-10 02:45:40 GMT. 0 comments. Top.

• Bok Choy Chinese Cabbage to taste
• 1 lb of ground pork
• 2 tbsp minced ginger
• 2 tbsp low sodium soy sauce
• 3 tbsp sesame oil
• green onion to taste
• Pot sticker Wraps
• Pot sticker Gyoza Sauce

1. Mix all ingredients together in a bowl and spoon small amounts onto the wraps.
2. Seal them by rimming the ends to the wraps with water with your finger. Then take a fork around the edge to seal it completely.
3. Add 3 tbs veg oil in a wok or pan on high, add the pot stickers and brown. Once brown, add 1 cup of water and cover. Turn down to simmer, cover and wait until the water evaporates.
4. Enjoy!

**This recipe makes a lot of pot stickers. You can freeze what you don’t want to eat (before cooking) and then just take out as many as you want for a meal and throw straight into your wok!**

Basic Whole Grain Pancakes

Last modified on 2011-01-19 18:16:02 GMT. 0 comments. Top.

Mix in this order:

• 2 cups of super flour
• 2 tsp of baking soda or baking powder
• 2 eggs, beaten
• 2 cups milk
• 2 tbs oil or melted butter

*Courtesy of: Super Baby Food by Ruth Yaron

Healthy Chicken Nuggets

Last modified on 2010-10-27 23:54:28 GMT. 0 comments. Top.

• 1 c whole wheat or panko breadcrumbs
• 1/2 c flaxseed meal
• 1 tbs grated parmesan
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 c broccoli, spinach, sweet potato or beet puree
• 1 large egg, lightly beaten
• Skinless Boneless Chicken
• 1/2 tsp salt
• Nonstick cooking spray
• 1 tbs olive oil

1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder. Mix well with your fingers.
2. In a shallow bowl, mix the veggie puree and egg with a fork and set the bowl next to the breadcrumb mixture.
3. Sprinkle the chicken chunks/strips with the salt. ( I normally skip this step to save on sodium. It does make it a little harder for the mixture to stick to the chicken. Drying off the excess water with a paper towel does help). Dip the chucks into the egg mixture and then toss them with the breadcrumb mixture until coated.
4. Coat a large nonstick skillet with cooking spray and set over medium to high heat. When the skillet is hot, add the oil. Place the nuggets in the skillet in a single layer and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the chicken is cooked through, 4-5 minutes.
5. Serve warm. Freeze them and then take a few out for your little ones at lunch and thaw! Add a side of diced veggies or applesauce for a complete meal!

Substitute fish or extra firm tofu and you have a variety of nuggets to choose from!

*Courtesy of: Jessica Seinfeld’s Deceptively Delicious

Pesto

Last modified on 2010-09-28 18:09:41 GMT. 0 comments. Top.

Looking for something to do with all that basil?! Here’s a great recipe – great for a snack with crackers or with pasta for a meal!

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Pizza Parlor Breadsticks

Last modified on 2010-10-27 17:44:17 GMT. 0 comments. Top.

• 1 1/3 cups warm water
• 3 tablespoons olive oil
• 4 cups flour ( I used whole wheat)
• 1 teaspoon salt
• 2 teaspoons oregano
• 3 tablespoons powdered milk
• 2 teaspoons yeast
• cornmeal (for rolling the dough, do not add to the dough mixture)

• 1/2 cup melted butter
• Garlic Powder
• Parmesan Cheese
• Salt

• Mix together olive oil, yeast, salt, oregano, powdered milk, and warm water. Add in flour. Knead for 5 minutes. Cover dough and let rise until doubled.
• 
  

*Courtesy of: The Happy Housewife

Edamame Hummus with a Kick

Last modified on 2010-05-12 14:59:00 GMT. 0 comments. Top.

• 1 c frozen shelled edamame
• 1 clove garlic
• 1/4 tsp cumin
• juice of half a lemon
• 1/2 tsp chili powder
• 1/4 tsp salt
• dash of pepper
• 1/4 c olive oil

This is awesome!  Not only is it healthy, but it is packed full of protein! Use it as a dip for pita chips, pretzels & veggies OR as a spread on sandwiches! It is pretty spicy so cut back on some of the ingredients to suit your taste!

*Courtesy of: Another Mom, Emily M.’s hubby

Super Flour

Last modified on 2010-10-29 14:04:00 GMT. 3 comments. Top.

You can use plain whole wheat flour in your recipes or for added protein and a higher nutritional value try this:

• 1 tbs soy flour
• 1 tbs wheat germ
• 1 tsp brewer’s yeast
• Top off the cup with whole wheat flour to fill the balance of the cup.

Courtesy of: Ruth Yaron’s Super Baby Food

Homemade Vanilla Extract

Last modified on 2010-10-29 14:04:46 GMT. 2 comments. Top.

• Vanilla beans (from the natural food store)
• Vodka

1. Take 2-4 beans and slice them vertically without cutting in half, making sure that any small seeds are captured on wax paper. 
2. Place beans and seeds into a small glass jar with about 3/4 c vodka. A 6 ounce baby food jar is the perfect size. Chop the beans lengthwise so they fit in the jar. 
3. Let age in a dark cabinet for at least two weeks, shaking occasionally, at least every few days. The longer it sits, the stronger the vanilla flavor. 
4. As you use your vanilla, keep replenishing the jar with more vodka. 
5. Vanilla beans should be replaced every 6 months 

*Courtesy of: Ruth Yaron’s Super Baby Food 

Whole Wheat Waffles

Last modified on 2010-10-27 17:45:36 GMT. 0 comments. Top.

• 3 Cups whole-wheat flour
• 1 tsp salt
• 1 Tablespoon baking powder
• ½ cup oil
• ¼ cup agave
• 4 eggs
• 3 cups buttermilk

Combine all dry ingredients, then blend in all the liquid ingredients. For those of you who mill their own wheat, we find that Kamut makes some of the best waffles we have ever tasted.

Courtesy of: The Happy Housewife

Pretzel Crusted Chicken

Last modified on 2011-01-18 21:48:18 GMT. 0 comments. Top.

• 4 boneless skinless chicken breast halves
• 1/4 cup honey mustard
• 8 thin slices deli  ham
• 1 tablespoon butter, melted
• 1/2 cup crushed pretzels

1. Cut a horizontal slit slit in one side of each chicken breast half to within 1/2 inch of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.

2. Place in a greased 13 in. x 9 in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered at 350 degrees for 40-45 minutes or until a meat thermometer inserted in chicken reads 170 degrees.

*Courtesy of: Taste of Home

Homemade Peanut Butter

Last modified on 2010-10-29 14:02:51 GMT. 1 comment. Top.

Serves: 8

Serving Size: 2 tbsp

Make in a blender or food processor. Add your favorite sweetener and/or spices to customize this American favorite.

• 2 cups roasted shelled peanuts
• 1 tablespoon peanut oil
• 1/2 teaspoon salt (optional)

1. Place all ingredients in blender or food processor.
2. Blend until desired texture is reached.
3. Place in airtight container and refrigerate unused portion.

NUTRITION INFO
(per serving)
Calories: 229.0
Fat: 19.9 g
Carbohydrates: 7.9 g
Protein: 8.6 g

*Courtesy of: http://www.babyfit.com/

Super Flour

Last modified on 2010-10-29 14:04:00 GMT. 3 comments. Top.

You can use plain whole wheat flour in your recipes or for added protein and a higher nutritional value try this:

• 1 tbs soy flour
• 1 tbs wheat germ
• 1 tsp brewer’s yeast
• Top off the cup with whole wheat flour to fill the balance of the cup.

Courtesy of: Ruth Yaron’s Super Baby Food

Homemade Vanilla Extract

Last modified on 2010-10-29 14:04:46 GMT. 2 comments. Top.

• Vanilla beans (from the natural food store)
• Vodka

1. Take 2-4 beans and slice them vertically without cutting in half, making sure that any small seeds are captured on wax paper. 
2. Place beans and seeds into a small glass jar with about 3/4 c vodka. A 6 ounce baby food jar is the perfect size. Chop the beans lengthwise so they fit in the jar. 
3. Let age in a dark cabinet for at least two weeks, shaking occasionally, at least every few days. The longer it sits, the stronger the vanilla flavor. 
4. As you use your vanilla, keep replenishing the jar with more vodka. 
5. Vanilla beans should be replaced every 6 months 

*Courtesy of: Ruth Yaron’s Super Baby Food 

Mock Sour Cream

Last modified on 2010-10-29 14:04:32 GMT. 0 comments. Top.

• 1 c cottage cheese
• 1 tbs milk or yogurt
• 1 tbs lemon juice

1. Blend all together until smooth

This is soooo yummy!!! I know what is going in it so I know it is healthy! It also keeps for quite some time in the fridge. Enjoy!

*Courtesy of: Ruth Yaron’s Super Baby Food

Stuffed Flank Steak

Last modified on 2010-09-10 02:59:22 GMT. 0 comments. Top.

• Flank Steak
• Anything you want to stuff it with! In this pic: tomatoes, mushrooms, & gorgonzola cheese
• Any spices you like

1. Put any spices you like all over on both sides of the steak
2. Lay your “stuffing” in the center of the steak
3. Roll your steak so it looks like a burrito and stick a few toothpicks in to hold it together
4. Cook time varies depending on size of steak, quantity and oven. Just set it around 350 and keep checking it until it is cooked to your liking!

It is soooo yummy! Add some sauteed zucchini or mashed potatoes for a quick and easy meal!

Apple and Cinnamon Puree

Last modified on 2011-01-18 21:49:44 GMT. 0 comments. Top.

Simmer 2 apples in apple juice or water with a cinnamon stick. Cook as above, remove stick before pureeing.

*Courtesy of: Annabel Karmel’s New Complete Baby & Toddler Meal Planner

Apple Puree

Last modified on 2011-01-18 21:50:00 GMT. 0 comments. Top.

Choose a sweet variety of eating apple. Peel, halve, core and chop 2 medium apples. Put into a heavy saucepan with 4-5 tablespoons of water. Cover and cook over a low heat until tender (7-8 minutes).

Or steam for the same length of time. Puree. If steaming, add some of the boiled water from the bottom of the steamer to thin out the puree.

*Courtesy of: Annabel Karmel’s New Complete Baby & Toddler Meal Planner

Papaya Puree

Last modified on 2011-01-18 21:50:12 GMT. 0 comments. Top.

Papaya is naturally a very sweet fruit, which can be great to give very young babies because it’s not an over powering taste and blends to a perfect texture within seconds.

Cut a medium fruit in half, remove all the black seeds and scoop out the flesh. Puree, adding a little formula or breast milk if you like.

*Courtesy of: Annabel Karmel’s New Complete Baby & Toddler Meal Planner

Carrot or Parsnip Puree

Last modified on 2011-01-18 21:50:22 GMT. 0 comments. Top.

Peel, trim and slice 2 medium carrots or parsnips. Place in a saucepan of lightly boiling water, cover and simmer for 25 minutes or until very tender.

Alternatively, you can steam them. Drain, reserving the cooking liquid and puree to a smooth consistency, adding as much of the reserved liquid as necessary.

The cooking time of longer for small babies. Once your baby can chew, cut the cooking down to preserve Vitamin C and keep the vegetables crisper.

*Courtesy of: Annabel Karmel’s New Complete Baby & Toddler Meal Planner

Tofu Nuggets

Last modified on 2010-10-27 23:55:00 GMT. 0 comments. Top.

• 1 c whole wheat or panko breadcrumbs
• 1/2 c flaxseed meal
• 1 tbs grated parmesan
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 c broccoli, spinach, sweet potato or beet puree
• 1 large egg, lightly beaten
• 1 block of extra firm Tofu (or Fish)
• 1/2 tsp salt
• Nonstick cooking spray
• 1 tbs olive oil

1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder. Mix well with your fingers.
2. In a shallow bowl, mix the veggie puree and egg with a fork and set the bowl next to the breadcrumb mixture.
3. Sprinkle the tofu chunks/strips with the salt. ( I normally skip this step to save on sodium. It does make it a little harder for the mixture to stick to the tofu. Drying off the excess water with a paper towel does help). Dip the chucks into the egg mixture and then toss them with the breadcrumb mixture until coated.
4. Coat a large nonstick skillet with cooking spray and set over medium to high heat. When the skillet is hot, add the oil. Place the nuggets in the skillet in a single layer and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the tofu is cooked through, 4-5 minutes.
5. Serve warm. Freeze them and then take a few out for your little ones at lunch and thaw! Add a side of diced veggies or applesauce for a complete meal!

Substitute fish or chicken and you have a variety of nuggets to choose from!

*Courtesy of: Jessica Seinfeld’s Deceptively Delicious

Healthy Mac & Cheese

Last modified on 2010-10-27 23:54:39 GMT. 0 comments. Top.

• 1 1/2 c elbow macaroni
• Nonstick cooking spray
• 1 tbs olive oil
• 1 tbs whole wheat flour (see our Super Flour recipe)
• 1/2 c nonfat or skim milk
• 1/2 c butternut squash or cauliflower puree
• 1 1/2 c shredded reduced fat cheddar cheese (about 8 oz)
• 4 oz reduced fat or non-fat cream cheese
• 1/2 tsp salt
• 1/8 tsp paprika
• 1/8 tsp pepper

1. Cook mac according to package directions
2. While the mac is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste, 1-2 min
3. Add the milk and cook, stirring occasionally, 3-4 min. Add the veggie puree, cheddar cheese, cream cheese, and seasoning, and stir until the cheese is melted and the sauce is smooth. Stir in the mac and serve!

*Courtesy of: Jessica Seinfeld’s Deceptively Delicious

Pumpkin Leather Jack-O-Lanterns

Last modified on 2010-10-29 14:05:28 GMT. 1 comment. Top.

• 16-ounce can of pumpkin
• 1/c honey or maple syrup
• 1/2 tsp pumpkin pie spice

Courtesy of: Ruth Yaron’s Super Baby Food

Chocolate Chip Cookies

Last modified on 2010-10-27 23:54:51 GMT. 0 comments. Top.

• Nonstick cooking spray
• 1 cup firmly packed light or dark brown sugar
• 3/4 c trans-fat-free soft tub margarine spread
• 2 large egg whites
• 2 tsp of pure vanilla extract (see our homemade vanilla extract recipe to DIY)
• 1 15 ounce can chickpeas, drained and rinsed
• 2 c (12 ounces) semisweet chocolate chips
• 2 c whole wheat flour
• 1/2 c old-fashioned oats
• 1 tsp baking soda
• 1/4 tsp salt

Healthy Extras

Last modified on 2010-09-10 03:10:29 GMT. 0 comments. Top.

You can mix any of these right into your kids meals for a nutritional punch!

• Brewer’s Yeast aka nutritional yeast
• Wheat Germ (needs to be refrigerated after opened)
• Tofu
• Iron Fortified Baby Cereal- we like Earth’s Best (adds extra iron into your childs meal)
• Ground Seeds: flaxseed meal (this keeps longer in the freezer once opened), pumpkin, chia etc.(if you grind these yourselves they need to be eaten immediately)
• Instant nonfat dry milk
• Tahini
• Nut Butters: peanut butter, almond butter etc.
• Ground Nuts: almonds, walnuts, filberts etc.

Crockpot Brown Rice

Last modified on 2010-05-16 01:56:00 GMT. 1 comment. Top.

• 2 bags of grain rice

1. Spray the crockpot with cooking spray
2. Empty the rice into the crockpot
3. Cover the rice with water or chicken stock. Add about another inch of water to ensure it’s really covered. You can add 3 chicken bouillion cubes if you don’t want to use chicken stock.
4. Add 4 tbsp (or possibly more if you want) of butter 
5. Cook on high for about 3-4 hours. You need to watch it near the last hour depending on how fast your crockpot cooks. This turns to mush if you overcook it.

When the rice is cooled, separate into freezer bags.  When you are ready to cook, just let it thaw and stick it in the microwave with a tbsp of butter (to moisten it) and you’re good to go!  This saves SO much time and quite a bit of money considering a bag of uncooked rice is around $1.50 and we get about 3-4 side dishes with the one bag.

Sautéed Zucchini

Last modified on 2010-10-29 14:01:22 GMT. 1 comment. Top.

Serves: 4 

• 4 cloves of garlic 
•  3 medium zucchini, sliced 
• 2 tablespoons olive oil 

1. Peel and dice the garlic while heating the olive oil in a sauté pan over medium heat.
2. Add garlic and zucchini. Stir occasionally.
3. Cook until zucchini is lightly browned.

NUTRITION INFO
(per serving)
Calories: 84.7
Fat: 7.0 g
Carbohydrates: 5.3 g
Protein: 1.9 g 


*Courtesy of: Babyfit.com

Baked Carrots with Cumin, Thyme, Butter and Chardonnay

Last modified on 2010-10-27 17:53:32 GMT. 0 comments. Top.

You can use this recipe with baby carrots or with bigger carrots sliced at an angle if you prefer.

• 2 cups baby carrots, scrubbed and left whole
• 1/2 teaspoon cumin seeds, crushed
• 1 handful of fresh thyme leaves
• 4 knobs of butter
• 1 glass of Chardonnay
• salt and freshly ground back pepper

Preheat the over to 425 degrees. Tear off around 5 feet of tin foil and fold it in half to give you double the thickness. Place everything but the wine and seasoning in the middle of the foil. Bring up the sides and pour in the white wine. Season well with salt and pepper. Fold or scrunch the foil together to seal. Cook in the preheated over for 45 minutes until the carrots are tender. You may need to cook for longer if the carrots bigger than baby ones.

*Courtesy of: Jamie Oliver’s The Return of the Naked Chef

Steamed Spinach with Coconut Rice

Last modified on 2010-10-27 17:54:20 GMT. 0 comments. Top.

• 1 can of coconut milk
• salt
• 1 3/4 cups of long-grain rice
• 4 tablespoons soy sauce
• 2 tablespoons olive oil
• 4 handfuls of baby spinach, washed

1. Place the coconut milk in a pan and top up with enough water to cook the rice in. Bring to the boil, add a pinch of salt and the rice. Cook until the rice is tender, then drain in a colander. Pour a little more water into the pan and put it back on the heat. Place the colander over the pan and simmer the water to steam the rice, making it light and fluffy. Place in a warm serving bowl, add the soy sauce and olive oil and stir in the spinach. The heat from rice will cook the spinach in a matter of minutes, keeping it lovely and green and retaining all its goodness.

*Courtesy of: Jamie Oliver’s The Return of the Naked Chef

Spring Onions, Sweet Peas, White Wine and Spinach

Last modified on 2010-10-27 17:54:46 GMT. 0 comments. Top.

In a pot, slowly fry a handful of finely chopped spring onions (aka: green onions) for a couple minutes in a lug of olive oil and a knob of butter. Then add 2 handfuls of fresh or frozen peas and cook for another couple of minutes before adding a good glass of white wine. Bring to the boil and simmer for a few minutes before adding 4 huge handfuls of spinach. Turn the over and cook until the spinach is wilted. Add 2 huge knobs of butter and season well to taste.

*Courtesy of: Jamie Oliver’s The Return of the Naked Chef

The Simpliest Spinach with Nutmeg and Butter

Last modified on 2010-10-27 17:54:38 GMT. 0 comments. Top.

To a hot pan or wok add a little oil, sway the pan about and add 4 huge handfuls of spinach. This will look like a lot, but it will soon cook down. It will sizzle a bit so just stand by it and turn over every 5 seconds. After about 30 seconds it will begin to wilt and hopefully only a little water will start to cook out of the spinach (if there is a lot, then pour it away). Add 3 big knobs of butter and grate in about 12 rubs of nutmeg to taste. Mix, season and serve. The butter and the water should mix together giving you just enough natural sauce to bind everything together.

*Courtesy of: Jamie Oliver’s The Return of the Naked Chef

Easy Apple Fruit Leather

Last modified on 2010-10-29 14:05:20 GMT. 0 comments. Top.

1. Open a jar of applesauce, spread on a cookie sheet and follow drying instructions from our “Fruit Leather” recipe.

Courtesy of Ruth Yaron’s Super Baby Food

Fruit Leather

Last modified on 2010-10-29 14:05:47 GMT. 1 comment. Top.

Fruit Leather can be made from fresh fruit, thawed frozen fruit, or drained canned fruits.

• One or more of you favorite fruits (we like to use our over ripe fruit that would otherwise be close to being thrown out!) pureed to approximately 2 cups

1. Prepare a large cookie sheet by lining it with plastic wrap or you can grease the cookie sheet with oil or a spray.
2. Wash the fruit well. You can peel the fruits, but you can leave the skins on. Place the fruit in a blender to puree. You can add lemon juice to prevent discoloration if you wish. 
3. Spread the puree evenly onto the cookie sheet until it is 1/8-1/4 inch thick. 
4. There are many ways to dry the fruit. The easiest way we have found is to place the tray in a preheated 175* oven with the door slightly open for about three hours. If you don’t have the three hours during the day to devote: Place the tray in a preheated 275* oven with the door closed for 30-35 minutes. Then turn off the oven, leave the oven door closed, and let dry overnight for 8-10 hours.
5. You can roll it or cut shapes into it!
6. It will keep for 2 weeks at room temp, 2 months in the fridge and 3-4 months in the freezer. 

Courtesy of: Ruth Yaron’s Super Baby Food

Granola Bars

Last modified on 2010-10-28 00:02:58 GMT. 2 comments. Top.

1. Preheat the oven to 350*F. Generously grease a 9×13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, dried fruit and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Pack-a-Snack

Last modified on 2011-02-24 00:33:00 GMT. 1 comment. Top.

• Trail Mix (DIY with cheerios, dried fruit, crackers, goldfish, pretzels etc.)
• Veggie Straws (we have found them at Costco, Sams, and Krogers)
• Brothers-All-Natural Fruit Crisps (we found them at Costco)
• Crackers or Soy Crisps (these are like crackers but with protein!) with cheese spread (we like laughing cow wedges and mini babybell’s), or nut butters
• Fresh fruit & Veggies. (you can pre-wash and slice ahead of time to make it easier on yourself when you are out)
• Mozarella Cheese Whips (we like Arthur Bay Brand)
• String Cheese
• Fruit Leather (see our recipe to DIY)
• PB with sliced apples, bananas, celery etc.
• Low fat graham crackers
• Hard boiled eggs
• Granola Bars (we like Earth’s Best and Cliff Kids Z Bars or see our see our recipe to DIY)
• Dried Fruit
• Cottage Cheese
• Yogurt  (mix with fresh fruit, tofu, & flaxseed for a super healthy meal or see our recipe to DIY!)
• Small tofu chunks
• Hummus

Farfalle with Savoy Cabbage, Pancetta, Thyme and Mozzarella

Last modified on 2010-10-27 17:54:30 GMT. 0 comments. Top.

This is one of my absolute favorite easy and quick recipes that has amazing flavor!

*Courtesy of: Jamie Oliver’s The Return of the Naked Chef

Gourmet Garden Tomato Salad

Last modified on 2011-01-18 21:47:58 GMT. 0 comments. Top.

• 1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4 inch slices
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crumbled feta cheese
• 1/3 cup fresh basil leaves, thinly sliced

1. Arrange tomatoes in a serving platter. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over tomatoes. Top with cheese and basil.

*Courtesy of: Taste of Home

Fresh Mozzarella Tomato Salad

Last modified on 2011-01-18 21:48:10 GMT. 0 comments. Top.

• 3 medium tomatoes, sliced
• 8 ounces fresh mozzarella cheese, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons minced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

1. Alternate tomato and cheese slices on a platter. Drizzle with oil; sprinkle with the basil, salt and pepper.
Serve immediately.

*Courtesy of: Taste of Home

Crumb Coated Ranch Chicken

Last modified on 2011-01-18 21:47:46 GMT. 0 comments. Top.

• 2/3 cup ranch salad dressing
• 2 cups coarsely crushed cornflakes
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 4 boneless, skinless chicken breast halves

1. Pour salad dressing into shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture.

2. Place in a greased shallow baking pan. Bake at 400 degrees for 30-35 minutes or until a thermometer reads 170 degrees.

*Courtesy of: Taste of Home

Homemade Hummus

Last modified on 2010-10-19 00:39:40 GMT. 0 comments. Top.

• 9 cloves garlic, peeled
• 4 cans garbanzo beans, drained
• 2/3 C lemon juice
• ¾ C tahini
• ½ C Extra Virgin Olive Oil
• ½ C water
• 1 T + 1 t cumin
• 1 T + 1 t coriander
• 1 t kosher salt
• ½ t pepper

Place garlic in food processor. Pulse on and off until the garlic is minced. Add remaining ingredients to the food processor and turn it on. Keep this on for a while until everything is completely incorporated and smooth.

Options:

* Add fresh dill (chopped) or dill weed – stir it into finished hummus.

* Add chopped kalamatas – to get it finely chopped use a small food processor – stir into finished hummus.

* Add roasted red peppers, make sure they are patted dry and finely chopped – stir into finished hummus.

* Add pesto – stir into finished hummus.

This makes a TON so I froze it in individual portions (Wilton 415-9400 Easy Flex Silicone 3-Inch Reusable Baking Cups, 12 Count) so we can enjoy for weeks to come! I decided to stir in a jar of roasted red peppers in a  garlic and olive sauce and it gave it just the kick I wanted! Cody LOVES this spread on any veggies, crackers or toast! It is super healthy and so yummy!!!!

*Courtesy of: mama, Jeanne Stanton

Spaghetti Squash with Red Sauce

Last modified on 2010-10-19 00:56:54 GMT. 0 comments. Top.

• 1 medium raw spaghetti squash
• 1 tsp olive oil
• 1 sm onion chopped
• 1 tsp garlic clove minced
• 14 1/2 oz canned stewed tomatoes cut up
• 1 tsp italian seasoning
• 1/4 c grated parmesan cheese

1. Preheat oven to 350. Halve squash lengthwise and scoop out seeds. Place the squash cut side down in large baking dish and prick skin all over with fork. Bake until tender @30-40 min.
2. Sauce- heat oil in skillet. Add onion and garlic and saute for 5 min. Stir in tomatoes and italian seasoning, bring to a boil. Reduce heat, simmer uncovered, stirring often @ 5 min. (you can add any other fresh veggies, meat, veggie meat etc. to your sauce to change it up!)
3. To serve, rake squash with a fork, separating like spaghetti. Spoon sauce over squash and add cheese.

This is a super quick, easy and healthy meal. You can buy your favorite spaghetti sauce from a jar to make this even quicker. Serve with a side salad!

Healthy Whole Grain Waffles

Last modified on 2010-10-29 14:03:25 GMT. 0 comments. Top.

Mix in this order:

• 2 beaten egg yolks
• 1 3/4 c milk
• 2 c super flour
• 1 tbs + 1 tsp baking powder
• 1/2 c melted butter/oil

Add any desired fruit (no need to thaw if frozen). Bake in your waffle iron until golden brown! This makes 8 belgian waffles.  I make a double batch and then freeze the rest. You can take them straight out of the freezer and put directly into your toaster! Use the same measuring cup so you know the exact amount needed for your waffle iron so you don’t get overflow!!

*Courtesy of: Super Baby Food by Ruth Yaron

Apple Crisp

Last modified on 2010-10-29 12:52:29 GMT. 0 comments. Top.

Here is a great easy and tasty recipe for delicious apple crisp!

Broccoli and Chicken Alfredo

Last modified on 2011-05-10 18:46:45 GMT. 0 comments. Top.

• Chicken cubed (2 chicken breasts)
• 1 bunch of broccoli
• 3 handfuls of roma tomatoes
• Alfredo Sauce (I used Wildtree Alfredo which is a very health all natural alfredo)
• Your choice of pasta- any will work

Cook the chicken in some oil (I use Wildtree garlic grapeseed oil). Cube when cooked all the way through. In a separate pan, saute the broccoli and tomatoes. Combine all together and keep warm. Cook pasta and drain. Add alfredo sauce to pasta. Mix all together and Enjoy!