Oatmeal Raisin Cranberry Cookies with Chocolate Drizzle

INGREDIENTS

•1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

•3/4 cup firmly packed brown sugar

•1/2 cup granulated sugar

•2 eggs

•1 Tsp. vanilla

•1-1/2 Cups all-purpose flour

•1 Tsp. Baking Soda

•1 Tsp. ground cinnamon

•1/2 Tsp. salt (optional)

•3 Cup(s) Quaker Oats (quick or old fashioned, uncooked)

•½ cup raisins

•½ cup dried cranberries

•½ cup candy melts chocolate

DIRECTIONS

1.Heat oven to 350°F.

2.In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Let cool.

3.Melt chocolate in a Pyrex container in microwave, about 25 seconds, 2-3 times. Transfer into a Ziploc bag and cut a small hole in corner to use to squeeze out a chocolate swirl over cooled cookies.

4.Let harden and store in a tightly covered container at room temperature or in the freezer.

Home Made Granola Bars

INGREDIENTS

•3 cups old fashioned oats

•2 tablespoons canola oil

•2 tablespoons brown sugar

•2 tablespoons maple syrup

•¼ cup honey

•1 teaspoon vanilla

•1 teaspoon cinnamon

•¼ teaspoon nutmeg

•1 – 1½ cups mix of dried cranberries and raisins, nuts and seeds

•5 ounces GOOD dark chocolate

DIRECTIONS

1.Preheat the oven to 350F and toast the oats on a baking sheet until golden brown.    

2.Line a 9 X 9 pan with parchment paper or foil. You want a piece large enough that the sides will come back over and cover the top of the bars once you fill the pan.

3.Heat the oil in sauce pan and add sugar, maple syrup, honey, vanilla, cinnamon and nutmeg.

4.Bring it to a simmer over medium high heat. Stir to make sure the brown sugar dissolves, and turn the heat off.

5.Put the toasted oats in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Stir in all your add-ins. Scrape the mixture into the prepared pan.

6.Fold the parchment or foil over the top of the granola in the pan and PRESS to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even across the pan.

7.Let the granola bars set up in a cool dry place for at least an hour. They will set faster in the freezer.

8.Turn them out of the pan onto a cutting board. Peel the parchment or foil away. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. Melt the chocolate in a small saucepan over low heat. Spoon a strip of chocolate onto the parchment paper and lay the granola bar onto it, then use a spoon to drizzle the chocolate over the sliced bars. Let it set up and ENJOY!

Adapted from www.sugardishme.com

Fish Balls

INGREDIENTS

•Vegetable oil for shallow frying

•1 tsp of butter

•1 onion, chopped

•1 lb cooked and finely chopped fish such as cod or haddock

•½ cup grated carrots

•1 tbsp. chopped fresh parsley

•1 tsp of sugar

•½ lightly beaten egg

•1 tbsp. flour

•Salt and pepper

DIRECTIONS

1.Heat a tbsp. of vegetable oil and the butter in a small frying pan. Add the onion and sauté about 5 minutes, until softened.

2.Put the ground fish in a mixing bowl and add onion, carrots, parsley, sugar, beaten egg and flour. Season to taste, then form the mixture into 24 balls, each about the size of a large cherry tomato.

3.Heat about 3 tbsp. of vegetable oil in the frying pan. Add the fish balls and fry about 10 minutes until golden brown all over. Drain on paper towels. Serve with ketchup, mayonnaise or tzatziki.

Fish Pie

INGREDIENTS

I added a Pillsbury crust on this one.

•¾ lb. salmon fillets, skinned

•¾ lb. cod fillets, skinned

•2 ½ cups milk

•4 peppercorn, 1 bay leaf and 1 parsley stalk

•2 tbsp. butter

•1 onion, finely chopped

•3 tbsp. flour

•½ tsp dry ground mustard

FOR THE TODDLER

•¾ cup frozen peas

•¾ cup frozen corn

•1 tbsp. chives

•Mashed potatoes: 

2 lbs potatoes peeled and cut in chunks

•4 tbsp. milk

•1 ½ tbsp. butter

•Salt and pepper

•A beaten egg

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.                                         

1.Boil slated water and add potatoes.

2.Put the fish in a shallow pan with milk, peppercorns, and herbs. Bring to a boil and cook for 5 minutes until flaky. Remove the fish and strain the milk and reserve.

3.Flake the fish carefully removing any bones.

4.Melt the butter in a sauce pan, add onion, saute until softened. Stir in flour to make a paste and cook for 1 min. Gradually add the strained milk, stirring until the sauce thickens.

5.Mix in the mustard, peas, corn, chives, and cheddar cheese. Cook for 2 minutes and add the fish. Spoon the mixture into a suitable ovenproof dish.

6.Drain and mash potatoes. Add milk, butter and seasoning. Spread the potatoes over the fish. Brush with beaten egg white and cook in preheated oven for 25 minutes.

Home Made Nuggets or Fish Sticks

INGREDIENTS

•1/2 cup all-purpose flour

•1 teaspoon granulated garlic

•Kosher salt and ground black pepper

•2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces (or 4 fillets of cod or salmon)

•1 cup prepared breadcrumbs

•1 large egg

•1 cup vegetable oil

DIRECTIONS

1.Place the flour in a reseal-able plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.

2.Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.

3.Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total (Only 5-6 minutes for fish). Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.

From Melissa D’Arabian on the Food Network

Mini Pot Pies

INGREDIENTS

•2 cans of Pillsbury Grands Jr. biscuits (need 12)

•1 ½  cup cooked chicken breast, diced

•1 (10 1/2 ounce) can  cream of chicken soup

•3/4 cup shredded cheddar cheese

•1 ½ cup frozen mixed veggies (carrots, peas, broccoli)- thawed

•1 teaspoon dried Italian seasoning

•1 teaspoon of onion powder

•1/4 teaspoon black pepper

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.                                         

1.Preheat oven to 375F. Spray muffin tin with cooking spray.

2.Combine chicken, soup, cheese, veggies and spices.

3.Roll out each biscuit with a rolling pin and spread over muffin tin opening.

4.Fill each biscuit with mixture almost to top.

5.Bake for 15 minutes or until biscuit sides are golden brown.

6.Remove from oven, let sit for 5 minutes and serve.

Mini Meatloaf Muffins

NGREDIENTS

•Nonstick cooking spray

•2 tbsps. olive oil

•2/3 cup minced scallions

•1 tsp minced garlic

•1 tsp kosher salt

•½ tsp ground pepper

•½ tsp dries oregano, rosemary or thyme

•2 tbsps. Worcestershire sauce

•2 tbsps. Tomato paste

•1 tbsp. Dijon mustard

•2 large eggs

•½ cup milk

•2 ½ lbs of ground beef or turkey

•¾ cup panko (Japanese bread crumbs)

•½ cup finely grated Parmesan cheese

•½ cup minced flat leaf parsley

•½ cup ketchup

DIRECTIONS

1.Preheat the oven to 350F. Spray the muffin tin with nonstick spray.

2.Sauté the scallions in olive oil, add garlic for 2 minutes on medium heat, add spices, Worcestershire sauce, tomato paste and mustard and mix. Let the mixture cool.

3.Beat eggs and milk together in large bowl. Add beef or turkey, panko, mixture, Parmesan and parsley. Mix well with your hands. And shape into large balls.

4.Stuff the balls into the muffin tins so they look like rounded muffins. Spread ketchup over each muffin. Bake until cooked through, 30-35 minutes.

5.Let sit for at least 10 minutes and then serve.

From The MOM 100 Cookbook

Shepherd's Pie

Three Layers...SOoo delicious

 INGREDIENTS

•Olive oil

•4 potatoes

•4 tbsps. Butter

•½ cup of milk

•1 pound of ground beef

•1 finely diced onion

•Salt and pepper

FOR YOUR TODDLER

•1 14 oz. can of corn kernels

•1 14 oz. can of cream of corn

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.                                         

1.Peel potatoes and boil for 20 minutes.

2.Sauté diced onion and ground beef until cooked and minced. Season with salt and pepper.

3.Mash potatoes with butter and milk, salt and pepper.

4.Assemble pie starting with meat mixture, then mixed corn, then mashed potato. Use a baking pan at least 9x9.

5.You can brush the top with egg whites or make tracks with a fork.

6.Bake in the over for 25 minutes at 325F and serve.        

Sweet Potato Fries

INGREDIENTS

•Olive oil for tossing

•3 sweet potatoes

•Salt

•Pepper

DIRECTIONS

1.Preheat oven to 450F.

2.Peel sweet potatoes and slice into ½” inch thick fries.

3.Toss with oil and salt and pepper.

4.Lay on parchment paper and bake for 30 minutes, turning them over midway.

5.Let cool 5 minutes before serving.

Zucchini Pancakes

INGREDIENTS

• 1 large zucchini

•1 Tbsp. minced garlic

•1/2 to 3/4 cup of breadcrumbs

•1/2 cup of 4-cheese Italian blend

•1-2 eggs

•Kosher salt

•Freshly ground pepper

•Olive oil

DIRECTIONS

 1. Shred zucchini using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

2.  Add minced garlic, breadcrumbs, cheese (shredded), egg and kosher salt and pepper to taste. Stir with a fork until well mixed.

3. Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. Cook 2-3 minutes on each side until golden.

4. Serve with the dipping sauce of your choice and enjoy!

My Mother's Salad

INGREDIENTS

•4 Tbsp. olive oil

•½ lemon juice

•1 Tbsp. red wine vinegar

•1 Tsp. Dijon mustard

•2 tomatoes (firm)

•1 green bell pepper

•1 ripe avocado

•½ cucumber

•1/3 cup of pitted Kalamata olives chopped

•1 green onion

•Salt and pepper

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched,
 for your muffin tin presentation.                                         

1.Whisk olive oil, lemon juice, vinegar and mustard in salad bowl.

2.Dice all ingredients into ½” cubes.     

3.Mix into dressing and add salt and pepper to taste.          

Note: You can add tuna or feta to increase the protein value.  

Calzone Pockets

INGREDIENTS

•Pizza dough (fresh at market or from Pillsbury)

•Olive oil

•1 cup diced zucchini

•1 cup diced mushrooms

•½ bell pepper

•1 cup fresh chopped spinach

•1 cup pizza sauce

•2 cups shredded mozzarella

•Non-stick spray

•2 egg whites

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.                                         

1.Dice your ingredients as needed and preheat your oven to 350F.                      

2.Sauté for zucchini, pepper and mushrooms for 5 -10 minutes or until tender. Add spinach for 2 minutes. Season it up with some Italian seasonings and parsley. 

3.Add tomato sauce to mixture. This filling should be pretty thick so as not to run out of pockets.

4.Cut your dough into chunks and roll out into 8” ovals.

5.Spread filling and cheese on one side. Form a pocket and pinch the edges closed for a tight seal.

6.Place pockets on greased baking sheet and brush with egg whites.

7.Bake at 350F for 15 minutes or until golden brown.

Adapted from www.michellebreakandbake.com

Mac and Cheese Spinach Muffins

NGREDIENTS

•1 (12 ounce) package macaroni

•6 tablespoons butter

•6 tablespoons flour

•1 1/2 cups milk

•1 1/2 cups cream

•3/4 teaspoon salt

•1 1/2 to taste fresh ground black pepper, to taste

•3 cups cheddar cheese, shredded good quality

•1cup cooked fresh spinach (or one 10oz. Frozen package thawed and dried)

•3/4 cup breadcrumbs

•1Tbsp. olive oil + 1Tbsp. melted butter

• Salt

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation (cheese, pasta, spinach).                                        

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt and half a cup of cheese; set aside.

2.Bring a large pot of lightly salted water to a boil. Add the macaroni and cook 1 min. less than indicated, it should still be a bit firm. Remove from the heat, drain and set aside.

3.In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 5 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Add spinach and turn off the flame.

4.Add macaroni to the saucepan and toss to coat with the cheese sauce.

5.Spoon into the prepared muffin tin. Sprinkle the bread crumb mixture over the tops.

6.Bake for 20 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Adapted from www.food.com

Tomato Sauce with Veggie Puree

INGREDIENTS

•1 tablespoon olive oil

•1 red, orange or yellow bell pepper, diced

•1 medium carrot

•1 stalk celery

•1 small onion, diced

•2 cloves garlic, minced

•1 tablespoon tomato paste

•2 28-ounce cans diced tomatoes, drained

DIRECTIONS

1. Heat the oil in a saucepan over medium heat. Add the bell peppers, carrots, celery, onions and garlic. Sauté until veggies are soft, about 5 minutes. Add the tomato paste and cook for 1 more minute, stirring constantly.

2. Add the tomatoes, reduce heat to low, and simmer for 10 minutes.

3. Remove from heat, puree with an immersion hand blender (or in a regular blender) until almost smooth.

4. Return sauce to the heat and simmer until thick, 10-20 minutes. The longer you simmer this sauce the thicker and more flavorful it will become. You can simmer up to 2 hours. It makes 4 cups.

From www.weelicious.com. You can add sauteed ground beef and red wine too. 



IMPORTANT NOTE: Making a puree from carrots, zucchini, squash and sweet potato, frozen onto ice cube trays is so practical. Once frozen, you can empty the trays into a Ziploc and use the veggies whenever appropriate.
I DON'T believe in tricking toddlers into eating veggies. I also would NOT count whatever veggies you add into their food without them knowing, as a veggie "they eat".
If you don't know you are eating it, then it doesn't count long term.
So the way I would use these is either throwing some veggie cubes into a soup or sauce or having your toddler consciously add them to a smoothie they are helping you make, telling them they are adding  the "magic healthy carrot cubes" that will help them grow big and strong.
Good luck, be truthful, be the person you want them to be...