Mini Ravioli with Chopped Spinach and Tomatoes

My little guy loves mini ravioli, or rather any ravioli. I can mix it with anything and he's sure to eat it. I'll have to learn how to make my own ravioli so I can start stuffing it with all the veggies and other things I've been serving with it. I guess I'll make that this years food resolution. I will learn how to make ravioli from scratch. Until then I'll keep buying the mini ravioli from Trader Joe's. This is for little one's who are eating finger foods (approx 10+ months). This makes a few servings so you can store some in the fridge for a few days.

Here's what you need:
1/2 cup to 3/4 cup mini ravioli
1/2 cup frozen organic chopped spinach
handful organic cherry tomatoes cut in quarters
1 to 2 tblsp grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp ground nutmeg

Bring a pot of water to boil. Add pasta and frozen spinach. Cook for pasta time on box. Drain under cold water and place in a mixing bowl. Add parmesan cheese, garlic and nutmeg. Toss to coat. Add quartered cherry tomatoes and serve. You can serve this cool or warm. Serving size for your little one is 1/2 cup. If you are making this for the whole family increase amount of pasta and spinach to 1 or 2 cups. Increase amounts of other ingredients a little too. You could always add chicken to this too. Enjoy!

Carrot Apple Bread

Every so often I get the urge to bake, and this is what I came up with the other day. It's a yummy, healthy bread that the whole family can enjoy. My little guy loved it. He kept asking for more every time he finished a slice! I think I managed to eat a slice before he and my husband ate the whole loaf. This tastes great with jam, apple butter, or just on its own. This is for little one's who are ready for finger foods (approx 9+ months).

Here's what you need:
1 cup stoneground wheat flour
1 tsp baking powder
1 to 2 large carrots grated
1/2 cup organic apple puree or unsweetened organic applesauce
1 egg
1 tblsp cinnamon
2 tblsp oil
1/4  cup brown sugar
2 tblsp apple butter (optional)

Preheat oven 350F. Mix all ingredients in a large mixing bowl until smooth. Pour into a greased (I sprayed with cooking oil) bread/meatloaf pan and bake for 40 minutes. Let cool and then slice. Cut into bite size pieces for your little one. Enjoy!

Linda's Lentil Soup for the Whole Family

This recipe comes from my mother-in-law's dear friend Linda. This soup is so delicious, healthy and so easy to make. My little guy absolutely loves this soup. He's had it for either lunch or dinner the past few days. This recipe makes a lot of soup. I froze some of it in my Mumi&Bubi trays, and gave some to my neighbors and we still have a lot left over! This is for little one's 10+ months and mommies and daddies of all ages.

Here's what you need (Makes 16 cups)
4 qts (16 cups) water
1/2 cup dry lentils
1 tbsp oil
4 stalks celery, chopped
1 onion, chopped
2 garlic cloves, minced
8 oz chopped tomato or 1 tomato chopped
1 pkg frozen chopped spinach
6 boullion cubes (chicken or beef)
Ham or prosciutto pieces
1 cup small pasta (I used little shells)
garlic salt to taste (if needed)

In a large pot bring the water, lentils and oil to boil. Lower heat to medium (slow boil) and add chopped celery, onion, garlic, tomato, spinach and boullion cubes. After cooking for 45 minutes to 1 hour add the ham or prosciutto, 1 cup pasta and garlic salt if needed. Cook the pasta time and then turn off heat. The pasta will continue to cook. Serve and enjoy!

Baked Eggplant Rollatini Stuffed with Acorn Squash, Mushrooms, Spinach for the Whole Family

I came up with this recipe the other night when I was trying to think of a healthier version of eggplant rollatini. I decided to stuff the eggplant with acorn squash to lessen the amount of cheese usually used. The result is a delicious and nutritious meal the whole family will enjoy. I know mine did! It's loaded with vitamins A, C, D and K, calcium, fiber, folate, potassium and iron. This can be pureed for little ones 9+ months or served as finger food for older little ones.

Here's what you need (4 to 6 servings)
1 to 2 large eggplants peeled and sliced thin lengthwise (about 1/4 inch)
2 small acorn squash cut in half
1 cup chopped cremini mushrooms
3/4 cup chopped spinach
1/2 cup part skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg
1 tsp ground nutmeg
1 tblsp Italian seasoning
pepper
salt
1 jar low sodium marinara sauce

Preheat oven to 375F. Cut acorn squash in half and scoop out seeds. Spray with olive oil cooking spray and place on a baking sheet and cook for 35 minutes. When squash is cooked scoop it out and fork mash in a large mixing bowl. Add ricotta cheese, chopped mushrooms, chopped spinach, mozzarella cheese, parmesan cheese, nutmeg, Italian seasoning and egg. Stir until smooth and set aside. Spray two large baking sheets with olive oil. Peel and slice eggplant and place spread out on baking sheets. Spray eggplant with cooking spray and season with a little salt and pepper. Set oven to 350 and place eggplant in oven and bake for 10-12 minutes. When eggplant is cooked, spoon acorn squash filling (about 2 tblsp) onto eggplant and roll up. Place eggplant roll ups in a deep baking dish and cover them with marinara sauce. Sprinkle with shredded mozzarella and a little grated parmesan cheese and place in oven. Bake for 30 minutes. Serve and enjoy! Serving size for your little one is 1 roll. You can serve this with some pasta if you like.

Mango, Blueberry, Banana, Avocado and Spinach Smoothie

Smoothies are a great way to get essential nutrients and vitamins. You can hide all sorts of good veggies, that your little one might not eat otherwise, in a smoothie. This smoothie is jam packed with yummy and healthy goodness for your little one. It's got calcium, iron, folate, potassium, antioxidants, fiber, and vitamins A, C and D. I don't give my little one juice, so smoothies are a great and super healthy alternative. You can serve this smoothie as a "pudding" by adding a little more banana and a little less milk, or you can give it to your little one in a straw cup. If you don't want to use milk you can use a little water or plain yogurt. This is for little ones 10+ months.

Here's what you need for 1 serving:
1/4 cup organic blueberries
1/4 cup chopped mango
1/4 of an organic banana
1/4 of a diced avocado
1/4 cup chopped organic spinach
1/4 cup organic whole milk (or water or plain greek yogurt)
pinch or 2 of ground cinnamon

Blend all ingredients together until smooth. Serve and enjoy!

Swiss Chard, Radicchio, Mushroom, Tomato and Chicken Crepe for the Whole Family

This recipe is paying homage to one of my favorite places to eat when I'm visiting my parents, Fresco Creperie and Cafe. This is a little different than the crepe I always order, but it was definitely the inspiration for this recipe. This is a delicious and healthy meal your whole family will enjoy. My little guy LOVES this. It's full of iron, folate, calcium, protein, vitamins A, C and D, potassium, fiber and whole grains. This is for little one's 10+ months who are ready for finger foods.

Here's what you need: (Serves 4 to 6)
Crepe Filling:
3 to 4 boneless skinless chicken breasts
2 cups chopped swiss chard
1 cup chopped radicchio
2 cups sliced cremini mushrooms
1 clove garlic minced
1 cup quartered cherry tomatoes
1 cup chicken broth
1 tsp ground nutmeg
1 tblsp Herbs de Provence
1/2 cup grated Gruyere cheese
Pepper
Olive oil cooking spray

Spray a large deep skillet with cooking spray and heat over medium high heat. Season the chicken with a little salt and pepper and place in hot skillet. Cook for about 7 or so minutes on each side (depending on the thickness of the chicken cooking time may be more or less). When chicken is cooked remove from skillet and set aside. Pour chicken broth into hot skillet (skillet should still be over medium high heat) and scrape up the little bits in the skillet. Add garlic, swiss chard, radicchio, mushrooms, and tomato. Season with pepper, nutmeg and Herbs de Provence. Toss to coat. Chop chicken into small bite size pieces and add back to skillet.  Add grated Gruyere cheese and toss to coat again. Scoop into crepe and fold over. Sprinkle a little more Gruyere over the crepe if you like. Serve and enjoy!

Crepe batter:
1 cup stone ground whole wheat flour
2 eggs
1/2 cup skim milk
1/2 cup water
1/4 tsp salt
2 tblsp olive oil

Whisk together all ingredients in a large mixing bowl until smooth.  Spray cooking spray on a medium sized skillet and heat over medium high heat. Ladle about 1/4 cup of batter into the skillet. Tilt the skillet in a circular motion so that the batter coats the surface evenly. Cook for approx 2 minutes and then flip with a spatula and cook the other side for a minute or 2. Be gentle with the spatula, my first crepe was a disaster. I ended up just flipping it in the air and catching it in the skillet to flip. Wish I had that on video it was lots of fun!

Whole Wheat Papparadelle with Chicken Sausage, Kale and Mushrooms

This is a healthy dinner that's full of flavor your whole family will enjoy. This meal is loaded with calcium, vitamins A, C and D, folate, fiber, potassium, protein and whole grains. This is for little ones 12+ months who are ready for finger foods. Make sure to cut everything you are feeding to your little one up into bite size pieces.

Here's what you need: Serves 4
4 to 5 pieces of uncooked chicken sausage
1 package whole wheat papparadelle
2 cups chopped kale
1 cup sliced cremini mushrooms
1 cup low sodium chicken broth
1/4 cup pasta water
2 cloves garlic minced
1/4 cup grated parmesan cheese
1 tblsp Italian seasoning
pepper

Bring a pot of water to boil and cook papparadelle according to package (Make sure to reserve 1/4 cup pasta water before draining). While papparadelle is cooking, heat a large deep skillet over medium high heat. Cut open sausage casings and put meat into skillet. Saute meat until golden (about 7-10 minutes). Set sausage aside but keep juices in skillet. Add garlic and mushrooms to skillet and saute for about 2-3 minutes. Add kale and chicken broth, cover skillet and cook until kale wilts. Add papparadelle, parmesan cheese, pasta water and pepper. Toss to coat. Add sausage back to skillet toss to coat again. Cook for another 2 or so minutes. Serve and enjoy!

Kale, Mushroom and Cheese Multigrain Pancakes for the Whole Family

I love a savory breakfast, so I thought I would come up with a savory pancake. This is a yummy, savory, healthy breakfast the whole family can enjoy.  These pancakes are full of essential nutrients for you and your little ones. Kale is a super food that is jam packed with essential nutrients. It's full of calcium, vitamin A, C, folate, fiber and iron. Mushrooms are a good source of vitamin D, folate, choline, and fiber. These pancakes are also a great source of whole grains. These are for little one's 10+ months who are eating finger foods, and for mommies and daddies of all ages.

Here's what you need:

3/4 cup multigrain pancake mix 

Handful kale finely chopped

1/2 cup finely chopped (almost minced) cremini mushrooms

1tblsp grated parmesan cheese

1/4 cup shredded cheddar cheese

1 egg

1/2 cup milk

1 tblsp olive oil

olive oil cooking spray

Mix all ingredients together in a medium mixing bowl. Spray a large skillet with cooking spray and heat over medium high heat. Ladle pancake batter into skillet. Flip when you start to see air bubbles. Repeat with rest of batter. Serve and enjoy! Serving size for your little one is 1 pancake. You can refrigerate these for up to 4 days, and freeze for 2 months. 

Whole Wheat Mac-n-cheese with Ham and Avocado

This is one of my son's current favorites. Nothing fancy, just easy mac-n-cheese. I added avocado to give this mac-n-cheese extra nutrients. I chose to use whole wheat rotelle because it's easier for my little guy to pick up using a fork. This is for little one's 10+ months who are ready to eat finger foods.

Here's what you need: (This makes 2 servings so you will have enough for 2 meals)

3/4 to 1 cup whole wheat rotelle pasta

1/4 cup shredded cheddar cheese

1 tblsp whole milk

Handful chopped low sodium ham

1 avocado diced

Cook pasta according to package. Drain pasta and return to pot. Immediately add shredded cheese and milk to pot with hot pasta and stir. Add chopped ham and diced avocado and toss to coat. Serving size is 1/2 to 3/4 cup. Serve and enjoy!