Pasta, Veggie, and Meatball Bowl

This has been a common dinner the last few weeks. I make a big batch of baby sized meatballs (this time it was turkey) and freeze. When it's time to get dinner ready, I pull 2 or 3 meatballs out of the freezer and reheat in the oven. I then cut them in chunks that L can handle. I toss them with veggie flavored pasta (this time it was Barilla Piccolini tomato and carrot mini farfalle or bow tie) and steamed veggies (like broccoli and zucchini) and stir in a few tablespoons of spaghetti sauce. The combinations of protein, starch, veggie, and sauce are endless.

Spoons in a Jar

L was fascinated with dropping measuring spoons and baby spoons in an empty orange juice jar for about 2 months.  It took a lot of practice for him to be able to place the spoon in the small mouth of the jar and when he did, he loved watching it drop to the bottom.  After a few weeks, he got really good at this skill.

Turkey Spinach Pinwheels

Basically anything yummy rolled in a tortilla and then sliced makes a pinwheel, so the possibilities are endless.  I was making pinwheels for myself long before the little guy came along.

Turkey Spinach Pinwheels

1 tortilla

3 tbsp hummus

thin sliced turkey breast

fresh baby spinach leaves, chopped

1-2 tbsp shredded cheese or a thin slice of cheese

Spread a thin layer of hummus on a tortilla (about 3 tablespoons). Add a thin layer each of turkey, spinach and cheese.  You don't want it to be too bulky, or else the pinwheels will be too large for baby to eat.  Roll it up, wrap tightly in plastic wrap, and store in the fridge for at least 30 minutes, if possible - the pinwheels keep their shape better this way.  When ready to serve, unwrap it and slice in sizes that baby can handle.  I usually make 1/4 - 1/2 inch slices.

When I'm feeling super health conscious, I use organic deli meat that doesn't have any preservatives (i.e. nitrates or nitrites).  But sometimes I buy the regular deli meat and I feel that every now and then, that's fine too.

Hummus and Veggie Quesadillas

This was a quick and delicious lunch that L and I could both enjoy together.  I made the hummus the day before, so that made it extra easy to whip up.

Hummus and Veggie Quesadillas

2 tortillas (I used burrito size)
hummus (about 1/3 cup - recipe follows)
baby spinach leaves
grape tomatoes, small dice
paremesan cheese, grated
olive oil

Heat skillet over medium high heat and coat with olive oil.  Place a tortilla on the skillet for a few seconds, then flip.  Remove from heat and spread half the hummus evenly over the tortilla.  Lay spinach leaves over the hummus in one layer.  Sprinkle with tomatoes, then parmesan cheese.  Fold in half and return to the skillet.  Cook for about 1-2 minutes, or until the cooked side is golden brown.  Flip and cook another 1-2 minutes.  Repeat procedure with the second tortilla.  Remove from heat and slice a few wedges for mommy (or daddy) and cut the remainder in bite size pieces for baby. 

Hummus

This is a very mild hummus for baby.  I actually prefer my hummus to have red pepper flakes and lots of kick.  But I doubt L's tummy or palette could handle that!  I don't have exact measurements for this recipe because I usually just eyeball it.  Don't worry, you won't mess it up!

1 (15 oz) can chick peas (or garbanzo beans), drained and rinsed, reserving some of the juice
1 clove garlic, finely chopped
1/2 tbsp - 1 tbsp lemon juice
olive oil (about 2-3 tbsp)

In a food processor, add beans, garlic, lemon juice.  Process with a few pulses to process the beans.  Add some of the reserved bean juice and olive oil and pulse again.  Continue doing this until you get the consistency you prefer.

You could also add fresh parsley, fresh chopped red bell pepper, shredded carrot, sauted spinach leaves...endless possibilities. 

The Adventures of Self Feeding

There is a new side of his personality revealed in wathing L feed himself.  This picture just says it all.

Spinach, Egg, and Cheese Toasty Bites

My big boy started feeding himself earlier this week!  It was a very exciting event for me, but also very emotional (he doesn't need my help to eat anymore, sniff sniff).  I've started serving him foods that are easy to pick up like this yummy breakfast I made him this morning.









Spinach, Egg, and Cheese Toasty Bites

1 slice whole grain bread, crusts removed, lightly toasted
1 egg scrambled
1/4 cup fresh baby spinach leaves, stems
removed
3 tbsp cheddar cheese, shredded

Preheat oven to 350 or preheat the broiler.

Layer scrambled egg, spinach, and cheese on toast.  Place toast on cookie sheet and heat until cheese melts.  Cool slightly, cut into bite size pieces and serve.

Spaghetti Bolognese

L tried this for the first time on New Year's Eve and he loved it.  My husband loved it too!  The recipe came from Annabel Karmel's Top 100 Baby Purees. 












1 1/2 tbsp vegetable oil (or olive oil), divided
1 clove garlic, crushed
1/2 cup chopped onion
1 medium carrot, peeled and grated
3/4 cup button mushrooms, wiped and sliced
5 oz lean ground beef
1/2 cup canned crushed tomatoes
1 cup chicken stock
A few drops of Worcestershire sauce
Pinch of brown sugar
1 bay leaf
2 ounces spaghetti

Heat 1 tbsp of the oil in a saucepan and saute the garlic and onion for 2 minutes.  Add the grated carrot and saute for 2 minutes more.  Pour in the remaining oil and saute the mushrooms for about 3 minutes.

Meanwhile, saute the ground beef in a frying pan until browned, then add to the vegetables together with the tomatoes, stock, Worcestershire sauce, sugar, and bay leaf.  Cover the saucepan and simmer for about 15 minutes; remove bay leaf.  Cook the spaghetti according to the package instructions.

Puree the cooked meat using a handheld electric blender for a smoother texture, if necessary.  Chop up the spaghetti in short lengths and stir into the Bolognese sauce.

I doubled this recipe and froze individual portions.  It goes great with steamed broccoli or peas and carrots.

Baby's Chicken Noodle Soup

We were visiting family in Texas for Christmas when L came down with a bad cold...his first cold ever!  I knew his little throat was sore and hurting him, so I whipped up a little homemade chicken soup with what we had on hand.  This picture shows the most basic form of the soup, but I changed it up a little each time I made it during our visit.

I basically started with homemade chicken broth (no salt added) and cooked orzo pasta (tiny pasta stars would work too). Then I added other ingredients to jazz it up:
chopped cooked egg yolk (seen in the picture)
carrot puree
diced cooked chicken
mashed potatoes, thinned
tiny steamed broccoli florets

I have to add that getting him to drink the broth from a spoon was a challenge and pretty messy.  So I just put the leftover warm broth in his sippy cup so he could drink it.  I think this soup really helped him feel better.