Keep Well Chicken Orzo Soup

LOVE.  LOVE.  LOVE.  LOVE.  This.

There are no words for how this soup aromatically fills the air in our home and soothes my soul.  Ladle after ladle full and we never tire of this--it has made it to the short list in the cold months.

Ingredients

• 1 Tablespoon olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 3/4 cup diced celery
• 1 tablespoon flour
  4 garlic cloves
  8 cups chicken stock (From here--Crockpot Chicken and Stock)
  2 1/2 cups cooked, shredded chicken (From here--Crockpot Chicken and Stock)
  4 cups chopped kale, stems removed
• salt and pepper to taste
• 5 Tablespoons fresh, chopped rosemary
• 3 Tablespoons fresh, chopped parsley
• 3 Tablespoons fresh, chopped thyme
• 2 cups small, dry pasta--orzo

Steps

1. In a large soup pot, heat olive oil over medium heat.
2. Add onions, carrots, and celery and saute about 5 minutes until softened. 
3. Add garlic and flour stirring constantly for 1-2 more minutes until fragrant.
4. Add chicken stock, chicken, and kale.
5. Increase heat and bring to a boil. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender.
6. After the soup has fully simmered, Stir in salt, pepper, rosemary, parsley and thyme.
7. Cover and begin to cook pasta until al dente.
8. IMMEDIATELY after pasta is al dente, drain and add to soup (if you let the orzo sit it gets clumpy and soaks up all the water-yuck)
9. ENJOY THE DELICIOUSNESS

Tip:  Chop the veggies the night before serving and refrigerate until ready to use!

Timing:  Little Juliette had this at a few days shy of 8 months coarsely chopped up.  I added extra steamed carrots for her to make it thicker and easier to spoon feed her.  For a child to self feed this, I would say 18 months depending on how well they self feed.

Difficulty:  2 of 5.  As far as soups go, this is pretty easy.

Epicutie Rating:
Little Joy, Asher and Juliette:  Yummy in the Tummy!!!!!!!!!!!!!!!!!!!

Extra carrots for Little Juliette's Soup

Pre Chopped Veggies

Little Juliette's Soup to be Chopped

Chopped and ready for her!

SHE COULD NOT GET ENOUGH!  She kept signing more as soon as the food hit her mouth!

Little Joy and Asher had smile face toast with their soup---the face is Bell Pepper :)

Crockpot Whole Chicken and Stock

 I have a huge back log things to post, maybe one day I will catch up!

This is a regular thing at our house these days because it is quick and easy and inexpensive.  I can get whole chicken for .95/lb; we use it in four ways:

• First Day:  Whole chicken in the crock pot served as chicken with some sides such as "Buttered" Noodles and steamed green beans.
• Second Day:  Homemade Stock and Chicken Noodle Soup--I have two recipes for this now:  Classic Chicken Noodle Soup and Keep Well Chicken Orzo Soup
• Third Day:  Chicken Avocado Quesadillas
• Later:  I use remaining stock in other soups or in rice

Our favorite "way" we use it is in Soup and as Stock!


Ingredients for CHICKEN

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne (red) pepper
• ¼ teaspoon black pepper
• 1 onion
• Rosemary sprigs
• Lemon cut in half
• Apple chunks
• 1 large chicken

Steps for CHICKEN

1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and stuff the cavity with lemon, apple and rosemary.
4. Rub the spice mixture all over. Be sure to put some of the spices inside the cavity and under the skin covering the breasts.
5. Put prepared chicken on top of the onions in the slow cooker, toss a few rosemary sprigs on top, cover it, and turn it on to high. There is no need to add any liquid. 
6. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. 
7. Leave all the juices from the chicken in the crock pot so you can make the easiest stock EVER overnight

 Ingredients for STOCK

• Bones and onion from above (remove all the chicken from the bones)
• Carrots
• Celery
• Salt
• Pepper
• Water

Steps for STOCK

1. After eating the chicken and removing the meat from the bones place the bones back into the crockpot
2. Break up the carrots and celery by hand into large chunks--no need to cut or peel!
3. Fill the crock up with water
4. Add salt and pepper to taste
5. Turn to low and allow to simmer over night--We usually eat the whole chicken with sides for dinner then I make the stock overnight.  The next morning I remove the lid and crank it up to high until noon to concentrate the flavor some---this is optional.  The stock is ready the next morning.
6. DONE!  You can refrigerate the stock for several days or freeze it---I use it right away in a soup!

My stock the next morning

Timing: 7/8 Months; The chicken is super soft.  If you are uncomfortable offering it as a finger food pulse it in a food chopper for a few seconds.

Difficulty:  2
of 5--for what you get in return on making this, its EASY!

Epicutie Ratings

• Little Joy:  Somewhat Yummy--They eat the chicken just fine, but at the end of the day she could take or leave it.
• Little Asher:  Somewhat Yummy--He loved this the first few times it was served but now as with many things he tries to exert his will.  He lollygags but eventually eats it.
• Little Juliette:  Yummy in the Tummy--Much like her big sister, this girl loves all kinds of food.

Turkey Sloppy Joes

I got this recipe from "Once a Month Mom"'s dairy free gluten free menu---I LIVED on this site when I was on the elimination diet with Little Asher and a lot since then because he dairy intolerant....still.  The original recipe makes 8 servings and its just too much so I halved it to see if it still worked well and it does--I had to alter the cooking times a bit too, so here is my version!

I also LOVE slow cooker meals because I can get it in there before the kids are up or when they are busy :)

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, minced
• 3 carrots, finely minced
• 1 pounds ground turkey
• 1/2 cup gluten free ketchup, fruit juice sweetened preferred
• 1 tablespoons brown sugar
• 2 teaspoons gluten free yellow mustard
• pinch of salt, optional
• pinch of ground pepper

Steps:

1. Heat oil in skillet over medium to medium-high heat.  Sauté onion and carrots until onion is translucent, then add ground turkey.
2. Using a heat safe spatula, break up meat in skillet until turkey is completely cooked about 5 more minutes.
3. Transfer to crock and add rest of the ingredients.
4. Mix well, cover then cook on high for an hour and lower to low for about 4-6 hours until flavors are combined and  vegetables are softened.  
5. Check about 1/2 hour before eating and see if the sloppy joes look too “juicy”.  If they are, I remove the lid of the crock and cook on high, stirring periodically until the right consistency is reached.  When the recipe is halved it is usually the right consistency when ready to eat.

Difficulty 3 out of 5; I only give it a 3 vs 2 because it is not a dump into the crock pot and go---you have to brown the meat and cook the veggies first.

Tip:  This is a GREAT freezer meal.  Do steps one and two, allow to cool, place in a freezer bag along with all other ingredients--FREEZE!  When you are ready to use it, thaw over night, place in crock pot and cook on low for about 7 hours and ENJOY!  I am thinking of all you working moms out there!

Timing:  Unless this is pureed, I would recommend waiting until around 14 months or so.  It can be strange to eat and difficult unless you have a palete used to these things or VERY good chewing skills.

Serve:  We serve this over a piece of homemade bread (also easy to do before you leave for work) along with another veggie!  Double veggies is always good in my book!

Epicutie Ratings:  (see left side of page for rating descriptions)

Little Joy:  Somewhat Yummy; when we first had this about a year ago she went crazy over it but now she eats it just without huge zesto--which is fine.  Cant love EVERY food, but tolerate every food is the goal!

Little Asher:  Yummy in the Tummy; it took him a little while to grow into liking this, but he is ON BOARD!

Meat and veggies sauteed 

Everything mixed and ready to cook in the crock pot

4-6 hours later!

Served with potaoes and lima beans (we were in desperate need of a grocery store run!)

Chicken Avocado Quesadilla

 Since avocados have been on sale, this has become a regular at my house lately--and no one is complaining! We eat this for lunch or dinner!

Ingredients

• 1 Cooked chicken breast (I throw a chicken breast in my steamer)
• 1 avocado, sliced thinly
• Shredded cheese (montery jack, monzerlla, Go Veggie! lactose free cheese--to make it dairy free)
• Butter (Earth Balance Lactose Free butter alternative to make it dairy free)
• Whole wheat tortillas
• Lime
• Salt
• Pepper

Steps

1. Preheat a griddle to 225-250 degrees.
2. Shred chicken.
3. Toss shredded chicken with a couple squeezes of lime, dash of pepper and dash of salt (optional).
4. On one half of the tortilla, place a few thinly sliced avocado pieces (I actually mash it up and spread it on the tortilla for Little Asher who is texture sensitive), some shredded chicken and a little shredded cheese. Fold the tortilla in half.
5. Put a thin layer of butter on the outside of both outside sides of the tortilla (I omit this on my quesadilla).
6. Cook on griddle until both sides are browned.
7. Allow to cool slightly and slice into triangles.

Miscellaneous: We usually eat this with crock pot vegetarian black beans (this recipe is next in the line up and I will link to it when available).

Tip:  Make the chicken ahead and put it in the fridge so that when it is time for dinner all you have to do is assemble and grill--easy!

Yield: Depends on how much chicken you use, but when we do one large chicken breast it feeds my family of four...which is about 6 quesadilla

Timing:  9-12 Months depending on your little ones ability to chew and grind and the number of teeth.  Little Asher was able to handle this cut up very small around 10 months and I would imagine Little Joy would have been around the same age had I tried it back then.

Difficulty: 2 out of 5; this is easy and can be partly made ahead.  Very few things get a 1 on difficulty from me; I reserve that for things I can do in my sleep!

Epicutie Rating (See left side of page for rating descriptions):
Little Joy:  Yummy in the Tummy; there is never a bit left of first helpings of this dish.  When she sees the griddle come out her exact words are "Is it pancakes or quesadilla??!  They are my favorite in the whole wide world!" LOL!
Little Asher:  Yummy in the Tummy; he usually finishes his before my husband and I finish ours!

Healthy Avocado Turkey Burgers

I sorta just made this up on the fly, so I hope I get the proportions of everything down ok!!

Ingredients:

• 1 lb ground turkey
• 1/4 cup natural apple sauce (strain it to get some of the water out)
• 1 tablespoon Parmesan
• 3/4 to 1 tablespoon Dale's Seasoning sauce (this is basically soy sauce, pepper, paprika and garlic; you could substitute for 2 teaspoons no salt seasoning mix if you do not want the salt)
• 1/2 teaspoon ground oregano
• Nutritional Yeast
• 1 ripe avocado
• slices of cheese (optional)
• buns

Steps:

1. Combine first five ingredients ingredients into a bowl and mix thoroughly.
2. Form into approximately five patties
3. Sprinkle the tops of burgers with nutritional yeast (and bottom if you want; I put this on the burgers because they were SO sticky I was afraid they would stick to the flipper so its kind of superfluous)
4. Grill burgers until internal temperature reaches 180 degrees; I like to make sure its DONE.
5. Top burgers with diced avocado and cheese and serve.

Miscellaneous:  My kids love cheese so every time we have burgers I indulge, who doesn't love a good cheese burger.  My dairy intolerant son uses veggie slices.

Timing:  Burgers are challenging; I would not give this until at least 18 months OR you can do it bun-less, deconstructed and cut up very small starting around one if they have a head full of teeth like mine did!

Difficulty: 1 out of 5; I made this up on the fly so it HAD to be easy!

Epicutie Rating (see left side of page for rating descriptions): Double Yummy in the Tummy's

• Little Joy:  Yummy in the Tummy; she scarfed down half a burger like it was nothing!
• Little Asher:  Yummy in the Tummy; Although it was hard for him to chew and tear into, he polished of his half of the burger without encouragement!

Personal BBQ Pizzas, A Non dairy version too!

This recipe is inspired by one I found in Parents magazine, which if you follow my posts much you will see I gain inspiration from often!

I am constantly on the prowl for things I can make a dairy free (or low dairy) for my sweet Little Asher. What I love about this dish is its personal pizzas...easy to make a dairy free one for him and dairy filled for my Little Joy! Aside from dough rolling, this was an easy and delicious and healthy lil dinner. I generally do not like BBQ pizzas but this even I enjoyed! It's in the make once a month list!

Ingredients:

• whole wheat pizza dough (I used my bread machine and made 8-4 inch pizzas, you could buy prepared dough; my homemade dough was dairy free)
• 5 tablespoons barbecue sauce
• 1 medium carrot finely shredded (I used a zester)
• 1 chicken breast cooked and chopped
• 1/4 cup finely chopped green bell pepper
• Monzerella cheese/veggie cheese
• olive oil

Steps:

1. Preheat oven to 425 degrees
2. Roll dough into 4 inch personal pizzas and place on a greased cookie sheet.
3. Using a fork, poke holes in the crust and brush with olive oil.
4. Bake at 425 degrees for 8 minutes (I baked my extra personal pizza crusts and then froze them for a quick pizza another day).
5. Meanwhile, place sauce and carrots in a small sautée pan and summer for 5 minutes (you could probably skip this step but I wanted my carrots soft)
6. After the crust is done baking, top it with sauce, chicken peppers (I steamed mine with a little water for 2 minutes to soften to make them a little easier for the kids to eat) and cheese of choice.
7. Return to oven for an additional 8 minutes or until cheese is melted.
8. Allow to rest for 5 minutes before serving.
9. ENJOY!

Yield: Depends on the amount of dough you use. I made 8 pizza crusts from one batch of dough in my bread machine.

Timing: Pizza can be tough, so depending on teeth I would say 12 to 15 months. If your little one is good with his molars then this pizza is fine!

Difficulty: 3 out of 5
It really was easy minus the homemade dough part.

Epicutie Rating:
Little Joy: Yummy in the Tummy...she gobbled up a little over half a pizza (in addition to steamed carrots and fruit)
Little Asher: Yummy in the Tummy...he ate 3/4 of a pizza!!! Yummmm!

This is going in the short list!

Precooked crusts....presentation is not my strong suit, I aim for TASTE!

Step 5: Simmer sauce

Toppings

Dairy free pizza ready to go!

Dairy filled pizzas ready to go!

Yum!

Little Asher's cheese melts a bit different :)

- Posted using BlogPress from my iPhone

Classic Chicken Noodle Soup

This recipe was inspired by the greatest chef I know, my mother. It's simple yet scrumptious. Soup soothes the soul on a cold day, we love soup! Soups can be difficult for young children not only because of the broth but because of all the varying textures. However, I am happy to report both my epicuties loved this simple soup, even the texture adverse Little Asher!
Ingredients:
-4 medium carrots, finely diced
-4 celery stalks, finely diced
-1/2 to 1 medium sweet onion, finely diced
-2-4 tablespoons olive oil (could use butter instead or half butter, half olive oil)
-1/4 cup flour
-10 1/2 cups chicken stock (more or less depending how much broth you want; I used Knoors chicken stock concentrate and loved it)
-Store cooked Rotisserie chicken, per cooked (this was left over from dinner a few nights before)
-Wheat egg noodles (amount depends on how many noodles you like)
-Salt and Pepper to taste
-Frozen peas (amount it to your liking)
Steps:
1) Heat oil in large stock pot and add onions, carrots and celery. Sautée until all veggies are soft.
2) Add flour and cook for two more minutes.
3) Gradually add chicken stock until boiling.
4) Add coarsely chopped chicken and uncooked noodles, bring to a simmer. Continue to simmer until noodles are cooked to al dente
5) Add salt and pepper to taste.
6) Add frozen peas and cook for 3-5 more minutes.
Serve: We used kitchen scissors to coarsely chop the soup and removed the majority of the broth for Little Asher. We cut the noodles up slightly for little joy but gave her broth!
Yield: oh way too much. Like 10!!!!
Timing: 9 months. Everything was super set and easy to gum with very few teeth, especially if you coarsely chop it.
Difficulty: 3 out of 5; I only give it what high of a rating because the chopping can be time consuming. Minus the chopping this is a one. Tip: chop the day before or earlier in the day when kiddos are sleeping.
Epicutie Rating:
Little Joy: Yummy in the Tummy; "mmmm mommy thanks for dinner, I love it" followed by her cheese ball smile.
Little Asher: Yummy in the Tummy; He polished off two bowls, which totally surprised us!!!
- Posted using BlogPress from my iPad

Apple Cinnamon Pork Roast

I love slow cooker recipes   LOVE them.  The time just leading into dinner is so crazy-Daddy getting home from work, Little Asher just getting up from nap, Little Joy finishing nap and video time, dinner getting finished-its like a giant chaotic convergence!  Slow cooker meals allow me to do all the cooking/prep during a quiet time and minimize the chaos.

This recipe is inspired by one from Parents Magazine.  Enjoy!

Ingredients:

• 2.5-3 lb pork loin roast (tenderloin if its on sale)
• 1-2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tablespoon canola oil
• 1 medium sweet onion cut into thin slices
• 3/4 apple cider (or apple juice but cider is better)
• 2 Jonagold apples, cored and thinly sliced (save the core)
• 1 tablespoon lemon juice
• 1/2 tsp ground cinnamon
• 1 16 oz bag coleslaw mix (half the bag is actually plenty)

Steps:

1. Trim edges of roast if it will not fit in your slow cooker.
2. Sprinkle roast with salt, pepper and thyme.
3. Heat oil in large pan.
4. Place roast in hot oil and sear on all sides (until slightly brown) .
5. Layer onion in bottom of slow cooker and place roast on top.
6. Pour apple cider over roast.
7. Cover and cook on high for 2-2.5 hours.
8. While the meat is cooking, core apples and thinnly slice.  Toss the cores in the slow cooker.
9. Place apples in a ziplock along with lemon juice and cinnamon.  Shake the bag well to coat the apples.  Place the apples in the fridge (this way everything is ready to serve).
10. After meat is cooked (2-2.5 hours), remove cores, add apples and add slaw mix.
11. Cover and cook for an additional 15-20 minutes.
12. Remove roast and place on a platter.  Allow to rest for ten minutes.
13. Using a slotted spoon transfer veggies to the platter and drizzle cooking juices over meat and veggies.

Timing:  Meat can be chewy, I would wait until one year.  Our pork was very tender though so depending on how experienced an eater you have, it could be offered earlier.

Storage:  Fridge 3-5 days.

Yield: 8 servings

Difficulty:  2 out of 5; Like I said, I love slow cooker meals and this one was different than the usual over cooked veggie slow cooker meals.  It cook about 15 minutes to prep everything and then a couple hours to cook---I would say that's easy!

Epicutie Ratings:

• Little Joy:  Yummy in the Tummy minus the slaw.  I figured the kids wouldnt be keen on the slaw, but she loved the apples, onions and meat!
• Little Asher:  Somewhat Yummy minus the slaw.  He liked the meat and apples ok...he doesnt LOVE anything thats not a fruit :/  He is my strong willed one, LOL!

Sage Scented Fettuccine and Butternut Squash and Chicken

I found this recipe on www.godariyfree.com and tweaked it to work with the ingredients I had on hand.  WE LOVED THIS!!!  And it felt so....FALL!

Ingredients:

• 3 Tablespoons Olive Oil, divided
• 1 Pound Butternut Squash, peeled, seeded and dice into 1/4-inch cubes
• Sea Salt
• 1 Cup Chicken Stock (mine was homemade using a variation of this recipe: Chicken Stock)
• 1 Yellow Onion, halved and cut into 1/4-inch slices
• 1/4 Cup White Wine
• 1 Tablespoon Maple Syrup
• 1/2 Tablespoon Raspberry Balsamic Vinegar**
• 1/2 Tablespoon White Wine Vinegar**
• 2 Teaspoons Rubbed Sage
• 6 Ounces Fettuccine 
• 2 Tablespoons Nutritional Yeast (I could not find this so I omitted it, but it is a great substitute for cheese, I plan on ordering some and trying this again)
• Freshly Ground Black Pepper
• Fresh Sage Leaves, optional
• 6 chicken tenderloins
• garlic powder

**Alternatively use 1 Tablespoon Balsamic Vinegar instead of Raspberry Balsamic and White Winne Vinegar; the original recipe called for this but I had to improvise because I did no realize I was out!

Steps (fettuccine):

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
• Add the squash, sprinkle with salt, and cook for 5 minutes. Don’t worry if the squash starts to break apart.
• Add the chicken stock and cook, still stirring gently until the liquid is almost evaporated, about 7 minutes.
• Add the onion and season with a little more salt. Cook until the onion begins to soften, 3 minutes.
• Add the wine, and cook until moisture is almost evaporated and mixture is caramelized.
• Stir in the maple syrup, vinegars, and sage. Keep warm.
• Cook the pasta in a pot of boiling salted water until tender, about 10 minutes.
• Drain the pasta and return it to the hot pot.
• Add the remaining 1 tablespoon oil, the nutritional yeast, and salt and pepper to taste; toss to combine.
• Add the vegetable mixture to the pasta and toss again to combine.
• Serve hot garnished with fresh sage leaves, if using.

Steps (chicken):

• Cut chicken into bit size pieces.
• Heat 1 tablespoon of of oil in a medium skillet over medium heat.
• Place chicken in pan and sprinkle with salt, pepper and garlic powder--this is to taste.
• Flip chicken and sprinkle again.
• Remove from heat when cooked through.

Serve:  Serve the chicken and the pasta tossed together or the chicken on the side; we served it separate and just mixed some bites together and others not.  We did remove the larger pieces of onion before serving it to our 11 month old; our 2 year old did not notice the onions mixed in.

Yield: 4 servings

Timing:  Due to the wine and spices I would recommend around a year.  Little Asher was 11 months and is still cutting 6 teeth on top (not all the way in) and he ate it all fine.  He ate the chicken chunk-ed up just fine too!

Storage: 3-5 days in the fridge.  I am going to attempt to freeze the "sauce" to see if it reheats well; I would imagine so.

Difficulty:  3 out of 5; I ONLY give this a 3 because I had to stand over it and stir.  Anything that I have to stand over while I have a 1 and 2 year old running/crawling around automatically gets difficult.  However, no kids---this is a 2 easily.

Epicutie Rating (see left side of page for descriptions)

• Little Joy:  Somewhat Yummy; she joyfully ate it but like most two year olds she just acted difficult when she saw we were thrilled she loved it (because we loved it too).  She ate a big helping of noodles.
• Little Asher:  Yummy in the Tummy; Little Asher has been funny with finger foods.  Around 9 months he did not want anything to do with purees and then around 11 months he decided purees were preferred (we chalk it up to cutting 8 teeth the past month). BUT thats how we knew he loved this---he gobbled up a TON even after a full meal of purees.  SCORE!

Honey Garlic Chicken Thighs-Slow Cooker

It has been a while since I have posted and it's because Little Asher has been a handful!!!! We found out that he has reflux and my diet exacerbates it. In our journey to determine the culprit and have a happy baby, I eliminated diary, soy, gluten, wheat and all derivatives. Doesn't seem too bad until you read labels, these ingredients are in everything!!!!!! The quest to a happy Little Asher, has brought about a new way of eating and I happy to post this recipe which is dairy, soy and gluten free and......is EASY (the best part). This recipe is from two sites: Once A Month Mom (my new favorite site) and Cooking Gods Way.

Chicken Ingredients

1 1/2 to 2 pounds Chicken thighs, without skin (about 4 to 6 thighs)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce alternative (recipe below; if you want you can use soy sauce in lieu of the soy sauce alternative)
1/2 cup ketchup
1/3 cup honey

Soy Sauce Alternative Ingredients

4 teaspoons balsamic vinegar
2 teaspoons unsulphured molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups organic chicken broth
salt, to taste (if needed)

Soy Sauce Alternative Instructions

1) In a saucepan over medium heat, stir together all of the ingredients, except salt.
2) Bring to a boil. Continue to boil gently until liquid is reduced to about 1 cup, for about 15 minutes.
3) Store the sauce tightly covered, in the refrigerator for up to a week. Shake before using
Use as a substitute for Soy Sauce or Worcestershire Sauce

Chicken Instructions

1). Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
2) Put the chicken into your cooker.
3) In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
4) Cook on low for 6 hours or high for 3-4 (Low does a little better)

Serve: Serve warm with basmati rice and steamed or roasted vegetables.

Difficulty: 1 out of 5. EASY EASY. Just dump and go!

Timing: 12 to 18 months, your little one should have some teeth to mash and grind the chicken, but the chicken is very very soft!!!

Epicutie Rating: Yummy in The Tummy (see rating descriptions on right side
Little Joy loved this with some if the sauce of rice. Everyone in the family liked it. The best part is Little Asher loved that my milk had no diary or soy or gluten!!!

Note: This is a great freezer meal! Put the chicken and sauce in a freezer bag. Thaw overnight the night before you want to cook it, them dump it in the crockpot the next day and you are set!

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Taco Skillet

This isn't THE healthiest recipe that I have blogged about but what I Iove about it is it is quick, easy and it makes a complete meal. And at this point in our lives with two under two, we Need all the quick, easy meals possible! It's not totally unhealthy but not my top healthiest either. This recipe is adapted from one I found in a Parents magazine cookbook.
Ingredients

• 1 pound ground beef


• 1 can (19oz) black beans with liquid


• 1 can (14.5 oz) petite cut no salt added tomatoes


• 1 can no salt added corn


• 1 package taco seasoning mix


• 1 box jiffy cornbread mix (I have also homemade my corn bread on top and it works fine that way too, but using the mix is faster which is the theme of this recipe)


• 2 large eggs


• 1/2 cup milk


• 1.5 tablespoons vegetable oil


• 1/2 cup shredded cheddar cheese

Steps

1. Preheat oven to 425 degrees.


2. In a large cast iron skillet, cook beef over medium heat until brown. Drain fat if necessary.


3. Stir in black beans, tomatoes, corn and taco seasoning.


4. Bring mixture to a boil over high heat and cook for one minute.


5. Prepare cornbread according to package directions using the egg, milk, and oil in the quantities shown in the ingredients list.


6. Spoon cornbread mixture over hot taco mixture.


7. Bake for 15 minutes.


8. Sprinkle with cheese and continue baking for 5 minutes or until the cornbread is golden brown.


9. Allow to cool for 5 minutes before serving.

Serve: I usual serve ours with a tad bit of sour cream and some diced up avocados. Or as Little Joy says "cream-memem"
Yield: 6 adult servings
Storage: 3 days in the refrigerator; makes a great left over meal the next day or two!
Timing: 18 months, I only say this old because it is very chunky and refers chewing. Decide the best age for your little one based on how many teeth they have for grinding and how well they chew. Little Joy tried this around 15 months.
Difficulty: 1 out of 5. As I said this is sure easy and fast, I usually make this a while before my husband gets home from work and let it sit in the turned off but still warm oven so that as soon as he walks in, he can eat!
Epicutie Rating: YUMMY IN THE TUMMY (see right side of page for rating descriptions). Little Joy devours this every single time we make it! We have this at least once a month! We love love love it!!!
Sorry no pictures!!! I am desperately just trying to get posts up even without pictures!!!

Turkey and White Bean Chili

This is one that I found in The South Beach Diet Quick and Easy Cookbook.  While I am definitely not putting Little Frances on the South Beach Diet, this recipe looked like one that she might enjoy.

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, minced
• 1 lb turkey cutlets, cut into 1/2 inch pieces
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 (15 oz) cannellini beans. rinsed and drained
• 1 (14.5 oz) can Mexican diced tomatoes
• 1 cup lower-sodium chicken broth
• Salt and freshly ground black pepper

Steps:

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook, stirring occasionally until softened, about 5 minutes.
3. Add garlic and cook 1 minute more.
4. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no long pink inside, about 5 minutes.
5. Add beans, tomatoes with juice, and broth; bring to a boil.
6. Reduce heat to medium-low, and simmer until flavors blend, about 15 minutes.
7. Season with salt and pepper to taste and serve.

Timing: This can be served as early as 9 months, however in certain cases I would wait until as late as 12 months depending the broth you used or your babies teeth and comfort in chewing meat.

Difficulty: I would give this 1 out of 5 – especially since I cheated and used already made rotisserie chicken that I bought from the grocery store!

Miscellaneous:

• If you don’t have white beans on hand, almost any bean will work with this versatile dish.
• Consider topping with a sprinkle of cheese, onions, or even avocado.

Epicutie Rating: Somewhat yummy! --- See left side of the page for descriptions.

Little Frances gobbled up the first few bites, but even after that she was still receptive to my encouraging her to eat it!

Ground Chicken Mini-Pizza Burgers

I cannot remember how I came across this recipe (with modifications), but it met all my criteria for a good meal – healthy, not too many ingredients, and easy for little ones to self feed with, so I thought I would give it a try!  And as a BONUS, it’s a combo of two of Little Frances’ favorite foods – pizza and hamburger.

Ingredients:

• 1 pound ground chicken (although any ground meat will work)
• 1/2 cup Italian bread crumbs
• 1 cup mozzarella cheese
• 1 cup of marinara or pizza sauce of your choice (divided into two 1/2 cup portions)
• 1 tablespoon Italian Seasoning
• 3 dashes black pepper
• 2 dashes garlic salt OR 1 teaspoon garlic powder (I used garlic salt)

Steps:

1. Pour 1/2 cup pizza sauce in bowl and combine with bread crumbs, cheese, pepper, garlic salt or powder and Italian seasoning.
2. Add ground chicken and mash together for 2-4 minutes to insure that all ingredients are thoroughly mixed.
3. Spoon mixture into a 12 serving muffin tin.
4. Make an indentation into each pizza-burger with the back of a spoon..
5. Use the remaining pizza sauce to evenly fill the dents in the pizza-burgers.
6. Bake for 35 to 40 minutes at 350 degrees; cheese and sauce will be bubbly.
7. Remove pizza-burgers from the muffin pan and set on a paper towel to let any fat drip off.

Yield: 12 pizza-burgers

Timing: This one is tricky.  According to some baby food makers, all of the ingredients can be introduced as early as 9 months, however with all of the spices, I would not have given it to little Frances until she was 12 months so I will mark it as both below and you should use your best judgment.

Difficulty: 2 out of 5, easy peasy, especially if using premade marinara sauce.

Miscellaneous:

• I made my own bread crumbs by putting brown bread into a chopper.  I have to do this with any recipe that calls for bread crumbs since you cannot buy them where I live.  Usually I season them with Italian Seasoning, but as this recipe already had a tablespoon of Italian Seasoning. I didn’t do it.
• In addition, I thought that the recipe as is, called for too much Italian Seasoning so I only used half a tablespoon.  I find a little bit of it goes a very long way.
• The next time I make this recipe, I am going to add 1/2 cup butternut squash to the mixture along with 1/4 cup milled flaxseed.  I bet it would be just as good and be even healthier!
• I also have not found a bottled marinara or pizza sauce that I like where I live so I always just make my own.  Its so easy!  Just put a 26 oz jar whole, peeled tomatoes in a blender with 1/2 cup water, 1/2 cup carrot puree (optional), 1/4 teaspoon garlic powder, a pinch of cayenne powder and blend.  Then add 1 bay leaf and simmer on medium heat for 20 minutes.  Its super easy. For this recipe I just skipped the bay leaf and didn’t cook it because I knew that it would cook for a while in the oven.

Epicutie Rating: Somewhat Yummy --- See right side of the page for description

I think Little Frances would like this better if served first thing.  She is usually not as receptive to new foods when she has a tummy full of foods she already likes, although the first couple of bites she seemed to like it.

Also, don’t forget about our fundraiser for Kai!  For a donation of ANY AMOUNT (even $1), you can be entered to win a 13 cup Kitchen Aid Processor!  For details, click here:

• http://littletummyyummies.blogspot.com/2011/11/help-kai-and-win-13-cup-kitchen-aid.html

Chicken Enchiladas with Spinach

This is another recipe from Double Delicious, my second favorite cookbook!  This is such an easy, super healthy recipe, and I love that it gets Little Frances (and her Daddy) to eat such a large amount of spinach.  Plus, its delicious too.  This is one of my favorite things to cook (and eat)!
Ingredients:

• Nonstick cooking spray
• 1 T olive oil
• 2 boneless, skinless chicken breasts, cubed (about ¾ lb)
• ½ t garlic powder
• ¼ t pepper
• ½ c sweet potato puree or carrot puree
• ¼ c sour cream
• 1 c shredded cheddar cheese
• 6 (9 inch) whole wheat tortillas
• ½ c spinach puree
• ½ c mild tomato salsa

Steps:

1. Preheat the oven to 350 degrees F.
2. Coat a 9 x 12 inch baking dish with cooking spray.
3. Warm the oil in a large skillet over medium-high heat.
4. Sprinkle the chicken with garlic powder and pepper.
5. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.
6. Off the heat, mix the sweet potato or carrot puree, sour cream, and half the cheese into the skillet.
7. Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish.
8. Dot the tops of the enchiladas with spinach puree. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese.
9. Cover the dish with aluminum foil and bake until the cheese melts and filling is hot, 35 to 40 minutes.

Tips:

• When I am in a hurry, I just buy rotisserie chicken at the grocery store and use the meat to skip steps 3-5.  Then I warm a skillet to melt the cheese mixture.
• To make a 1/2 cup spinach puree I steam 1 large back of baby spinach for 2 minutes and then puree.  This purees easier with an immersion blender (which I don’t have).

Yield: 6 enchiladas
Timing: Because this is a difficult food to chew, I recommend no earlier than 15 months or until your baby has at least 8 teeth. I would NOT think that this would puree well for smaller children.  This is definitely a toddler food.
Difficulty: 2 of 5… super easy, super delicious!
Epicutie Rating: Yummy in the Tummy! --See right side of page for descriptions
Little Frances LOVES these!  It is her favorite food next to hamburgers.
Little Joy gave this a YUMMY IN THE TUMMY as well!  She gobbled it up and asked for more!  We served this along side some Mexican rice.


But before she will eat it, we must first feed baby!

Ok, now Little Frances will eat them. Yum yum.

Chicken and Biscuits

Thus I continue on my adventures in cooking through the "Double Delicious" cookbook by Jessica Seinfeld. I have made a dozen or so recipes from this cookbook and have posted hardly any of them! I am determined to catch up before Baby #2 arrives (due in 10 days)! Also, most of my posts here on out will be geared for family meals.

Ingredients for Chicken:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts cubed OR about 10 boneless skinless chicken tenderloins which is what I use (about 1 lb; add more or less depending on how much you need)
• 1/8 teaspoon fresh ground pepper
• 1 can reduced fat cream of chicken soup
• 1/2 cup low fat milk
• 1/2 cup carrot puree (can also use pumpkin or sweet potato puree)

Ingredients for Biscuit Topping:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup trans-fat-free, soft tub margarine (you can substitute any butter, if using regular butter it should be softened)
• 1 large egg beaten
• 1/4 cup honey
• 1/2 teaspoon cream of tarter
• 3/4 cup low fat buttermilk

Steps:

1. Heat oil in an dutch oven or flame proof casserole dish.
2. Sprinkle chicken with pepper.
3. Add chicken to the casserole dish until it begins to brown.
4. Stir in soup, milk and puree until all ingredients are well combine.
5. Remove from heat.
6. Preheat oven to 375 degrees.
7. Prepare the biscuits by combining flour, baking powder, and salt in a large bowl.
8. Rub the margarine into the flour with your finger tips until the mixture resembles coarse crumbs.
9. Add egg, honey, cream of tarter and buttermilk all at once.
10. Mix just until soft dough forms.
11. Dot the dough over the chicken mixture.
12. Bake 20-25 minutes, uncovered, until the biscuits are cooked through and golden on top.

Yield: 6 servings

Storage: 3 days in the refrigerator. I do not recommend freezing.

Timing: I would wait until your little one has teeth to grind and chew through the bread and chicken. For us this was 12 months. We gave it to Little Joy at 17 months.

Serve: Serve immediately. This is a great family food and goes great along side sauteed green beans or steamed broccoli. OR a green salad for the adults, YUM!!!

Difficulty: 3 out of 5; easy and fast but does require a little prep time so I gave it a three vs. a two.

Epicutie Rating: Yummy in the Tummy--see right side of page for descriptions

Little Joy seems to like everything the first 2-3 times she has something, then if we have it several days in a row as leftovers, she is waving us off saying "All done" in sign language and verbally saying "All done chicken. No Thank You". HA!

Step 3: Cooking chicken in oil

Step 5: Remove from heat; all chicken ingredients combined.

Step 10: All dough ingredients combine

Ready to serve

Served to Mommy and Daddy with salad :)

Chicken and Apple Balls

 

I found this recipe in The Healthy Baby Meal Planner and it looked like fun!  These healthy and delicious balls would work well for a variety of ages.  They make a great meal for your baby, and healthy snack for any older children.

Ingredients:

• 2 teaspoons light olive oil, and extra for frying 
• 1 onion, finely chopped
• 1 large Granny Smith apple, peeled and grated
• 2 chicken breast fillets, cut into chunks
• 1/2 tbsp fresh parsley
• 1 tbsp fresh thyme or sage
• 1 chicken bouillon cube, crumbled (from 1 year)
• 1 cup fresh white breadcrumbs, may substitute 1 cup of oatmeal
• salt and freshly ground pepper (from 1 year)
• all purpose flour for coating

Steps:

1. Cook chicken chunks in skillet on medium high heat until cooked all the way through.
2. Heat 2 tsp of olive oil in a pan and sauté half of the onions
3. Peel and grate the apple, squeeze out excess juice with your hand
4. Combine all ingredients into a food processor, and pulse until well mixed
5. The mixture should be nice and pasty and stick together fairly well.  Roll into golf sized balls.
6. Fill pan with light layer of olive oil and bring to medium-high heat.
7. Lightly coat balls in flour, and pan fry for approximately 5 minutes.
8. Finished product!

Yield: Between 20 and 25 balls.

Timing: If omitting the above mentioned spices, this could be given as early as 9 months.  12 months if using all the spices.  The apple and chicken balls are very soft, and can be easily mashed in your babies teeth.

Misc: Whenever making any type of meatball or loaf that calls for breadcrumbs, I usually substitute it for oatmeal.  It tastes just as good, and it’s a little healthier!

Storage: I have saved half of the apple and chicken balls for the freezer (before coating with flour), where I will keep them up to one month in air tight Tupperware.  The balls that I have already cooked up will stay in the fridge for one week.

Difficulty: I give this a 2 out of 5!  There were a lot of little side steps before you get to the final mixture, but they were easy… even for me.

Epicutie Rating: Not so sure I like it… yet! Little Frances is coming off getting her first set of molars which has made for much pickier eating that usual.  However, I was encouraged by the several bites that she took, and I will try this again tomorrow.

Pasta with Pea Pesto and Chicken

I am loving Jennifer Seinfield's "Doubly Delicious" cookbook; it has some very interesting recipes! I will be the first to tell you peas are one of my least favorite vegetables, but I eat them when I need to (only after drinking a lot to get them down!). This recipe for Pasta with Pea Pesto and Chicken caught my attention because I always welcome a way to get peas into my diet AND it somewhat similar to our "Buttered" Noodles post which I love. Also, traditional pesto is my favorite thing ever and this is exactly how you make traditional pesto except for peas substituting the basil. Below you will find the recipe with some of my minor alterations.

Ingredients (pesto):

• 2 cups frozen peas (be sure to read the label to ensure there is no added salt)
• 1/2 cup grated 100% Parmesan
• 1/2 pine nuts (these can be expensive but are essential for a good pesto)
• 2 medium to large garlic cloves, pressed
• 1/2 cup extra virgin olive oil
• 2 tablespoons water
• 1/4 teaspoon salt

Ingredients (chicken):

• 10-12 boneless skinless chicken tenderloins (I use this vs chicken breasts because I freeze mine and these thaw much faster and cook faster)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon olive oil

Ingredients (pasta)

• 8-10 oz whole wheat spiral pasta (fun and easy for little ones to pick up)

Steps:

1. Pesto: Blanch peas (boil water, add frozen peas, cook for one minute, shock in cold water bath). Combine peas, Parmesan, pine nuts, pressed garlic, olive oil, water and salt in a food processor or a chopper. Blend until well combined and a you have a sauce that is the consistency of toothpaste. If you use a chopper, do it in two batches.
2. Chicken: Combine garlic powder, salt and pepper in a small bowl. Sprinkle thawed chicken with spices on both sides. Heat oil in skillet, add seasoned chicken. Cook until browned, flip and cook until other side browns. Be sure the chicken is cooked through. Chop chicken to the size appropriate for your little one.
3. Pasta: Cook according to package directions. I always cook extra noodles in cause I have too much sauce.
4. Assembly: Toss pasta, pesto and chicken together and serve warm/immediately.

Yield: 6-8 servings depending on serving sizes. Looks like it is serving closer to 8 for us.

Serve: Serve warm. Cut chicken into sizes appropriate for your little one. We served with a side salad and bread (Little Joy did not have salad, hehe).

Storage: Refrigerator for several days. I froze some left over pesto for future use and I plan to keep it frozen for up to 1-2 months.

Timing: Since this has nuts in it, I would wait until 12 months. If you family has a history of ANY nut allergies, please consult with your doctor before serving this dish. The chicken is very tender, so even if your little one does not have molars, they should be able to eat the chicken--just use your judgement on the size of the pieces.

Tips: You can make the pesto a few hours before the rest of the meal if needed; that is what I did. If so, refrigerate the pesto in the meantime. Making it ahead is great when you have a kids running around because you can make the pesto during naptime and the rest of the recipe is very quick. Even though my pesto was refrigerated, the pasta was so warm, when tossed the dish was just the right temperature! Also, I cooked about 8 oz of pasta and I felt like there was too much pesto, so just use your judgement on the amount of pasta to cook.

Difficulty: 2 out of 5; this is an easy and surprising yummy recipe. It only took about 20 minutes to make the entire thing from start to finish.

Epicutie Rating: Yummy in the Tummy--see right side of page for descriptions.

At first I thought Little Joy was not liking this dish, but she eventually dug in. I also try to test the food on her as a leftover the next couple of days and she seemed to like it more and more. She is going through a funny stage where she does not want to independently feed herself so it was hard to tell if she just did not like it or she was being funny about self-feeding vs. me helping her.

Parental Rating: We liked it as well. I loved it, my husband just liked it. This is a health food thing so we did not expect something fatty and dripping with buttery goodness. We wont have it once a week, but it is on the short list for sure.

Pesto Only.

Ready to serve!

First Bite.

"These are not the noodles I am used to having...hmmm"

She's in the middle of trying to give me a kiss so I will stop asking her to smile for the camera.

CHEEEESE and YUMMY!