Kids’ Kitchen: Cheesy Spinach Quinoa Bites

Cheesy Spinach Quinoa Bites

Holy health nuts, batman! This is one of the recipes I’ve made recently for River that he has absolutely scarfed down. Probably because it seems to him like a mini muffin (aka: carbs) and as I’ve previously mentioned about my little guy, he’s a carb king. These little bites are teeny flavorful and pack a punch of super nutritious spinach and quinoa. Enjoy!

CHEESY SPINACH QUINOA BITES
*makes about 36 bites

Ingredients:

  • 3 cups cooked quinoa
  • 3 eggs, lightly beaten
  • 2 cups chopped frozen spinach, thawed and dried
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, finely diced
  • 1 shallot, finely diced
  • 3 tbsp all purpose flour
  • 1 tsp salt
    Cheesy Spinach Quinoa Bites

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together quinoa, eggs, spinach, cheese, garlic, shallot, flour, salt and pepper until very well combined
    Cheesy Spinach Quinoa Bites
  3. Spoon mixture into the cups of a mini muffin tin, pressing down with the back of the spoon or your fingers. Bake 20 minutes. Cool completely on wire rack.
    Cheesy Spinach Quinoa Bites
Advertisements

Veggie Burgers

Veggie Burgers

Hello all! Today I’m continuing my contributions to your healthy kitchen by sharing my Veggie Burger recipe. It’s made primarily with chick peas and packs a lot of veggies in each bite so give it a whirl for either your dinner or your little ones!

VEGGIE BURGERS
*makes about 8 large burgers

Ingredients:

  • 1 15 oz. can chick peas, drained and rinsed
  • 1 carrot, peeled and chopped
  • 1 garlic clove, peeled
  • 1 small onion, chopped
  • 5 stems flat leaf parsley leaves
  • 2 eggs
  • 1 teaspoon salt
  • 1/3 cup bread crumbs
  • vegetable or olive oil
    Veggie Burgers

Directions:

  1. In a food processor blend the chickpeas, carrot, garlic, onion, parsley and eggs until smooth.
  2. Add chickpea mixture to large bowl and mix with bread crumbs and salt.
    Veggie Burgers
  3. In a large pan over medium heat, heat oil.
  4. Place a 1/4 cup of the mixture in your hands and roll into a ball. Place in pan and flatten slightly with your fingers of the back of a spoon.
    Veggie Burgers
  5. Cook patties for about 5 minutes, then flip, reduce heat to low and cook for an additional 5 minutes.  Remove patties from pan and serve.
    Veggie Burgers

These burgers are great served open faced on a whole wheat roll with some shredded lettuce, garlic aioli and mild cheese. Enjoy!

Kids’ Kitchen: Green Veggie Pancakes

Green Veggie Pancakes

Happy Sunday, everyone! Today I’m sharing a recipe for Green Veggie Pancakes for the mini people in your lives. Full disclosure, this particular recipe did not meet with overwhelming approval from my little guy, but he’s a toddler so I’m not taking it personally or as anything wrong with the recipe, necessarily. I think they’re pretty delicious, and even River came around when I served them to him the third or forth time (with marinara sauce for dipping.) They’re super healthy and quick to pull together, let me know how it goes for you and your minis!

GREEN VEGGIE PANCAKES
*makes about 6 pancakes

Ingredients:

  • 1 cup broccoli, very finely diced
  • 1/2 cup zucchini, grated and finely diced
  • 1/3 cup whole wheat flour
  • 1 whole egg
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 2 tbsp water
  • vegetable or olive oil
  • salt and pepper to taste
  • 1 tbsp grated Parmesan
    Green Veggie Pancakes

Directions:

  1. In a large bowl mix broccoli, zucchini, flour, egg, garlic, basil, parsley, water and salt and pepper. Mix well.
    Green Veggie Pancakes
  2. Heat oil in a pan over medium heat. When oil is hot spoon 2 tablespoons of the batter per pancake into the pan, top each pancake with a pinch of the grated Parmesan.
    Green Veggie Pancakes
  3. Cook pancakes about 2 minutes, then flip and cook for an additional 2 minutes. Remove from pan and place onto a towel lined plate to drain oil.
    Green Veggie Pancakes

Serve either plain or with a dipping sauce like yogurt sauce or marinara. Enjoy!

Kids’ Kitchen: Mini Turkey Meatloaves

Mini Turkey Meatloaf

Happy Saturday! Last week I went on a marathon food making session for my increasingly picky little angel, which was much needed. To tell the truth, my success came in varying degrees from ice cold (Veggie Burgers) to luke warm (Green Veggie Pancakes) to hotsy-totsy-making-a-batch-every-week (these MIni Turkey Meatloaves.) I’ll share all these recipes here next week, but I thought today I’d give you what the goods were in this house, these delightful little meatloaves. They’re made in a muffin tin and packed full of lean protein and veggies so they’re perfect for your little one’s lunch or dinner. I served River’s with some red sauce, since lately he will eat basically anything as long as (and ONLY) if it’s totally doused in the stuff. Enjoy them!

MINI TURKEY MEATLOAF
*makes 12 mini meatloaves

Ingredients:

  • 1 lb ground turkey breast
  • 1/2 zucchini, shredded
  • 1/2 large onion, finely diced
  • 1 small carrot, peeled and finely diced
  • 1 garlic clove, finely diced
  • 1/2 cup flat leaf parsley, finely diced
  • 1 egg
  • 1 tbsp worcestershire
  • 1/2 tbsp oregano
  • 1/2 cup bread crumbs
  • 1/2 cup shredded cheddar
  • 1 tsp salt
  • 1/4 cup grated parmesan
    Mini Turkey Meatloaf

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray muffin tin with cooking spray.
  3. In a large bowl add all ingredients except for the parmesan. With your hands mix ingredients very well until thoroughly combined.
  4. Fill each muffin cup about 3/4 of the way full with the meatloaf mixture, packing it down with a spoon or your fingers. Sprinkle some parmesan cheese on top of each muffin cup.
    Mini Turkey Meatloaf
  5. Bake on center rack for about 20 minutes or until cooked through to an internal temperature of 165 degrees.
  6. Cool and serve.
    Mini Turkey MeatloafMini Turkey Meatloaf

Kids’ Kitchen: Sweet Potato Apple Pancakes

Sweet Potato Apple Pancakes

Happy hump day! I’ve been feeling so stuck in a rut lately with poor River and his dinners. This morning I was feeling inspired to remedy this rut situation so I made a whole bunch of stuff that I can pop in the freezer and take out every day. These Sweet Potato Apple Pancakes I made first and while I was making everything else, I gave River one for his morning snack. It was a hit, so I thought I’d share this recipe with you first. Of course, as with pretty much everything I make for River, these are delicious for anyone, including adults and would be a lovely addition to a dinner or brunch as a side dish. Hope your little ones (and you) enjoy them as much as mine (and I) did!

SWEET POTATO APPLE PANCAKES
(makes about 9 patties)

Ingredients:

  • 1 large sweet potato, peeled and grated
  • 1 apple, peeled, cored and grated
  • 1/3 cup whole wheat flour
  • 1/4 cup self rising flour
  • 2 eggs, beaten
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • vegetable or olive oilSweet Potato Apple Pancakes

Directions:

  1. In a large bowl add sweet potato, apple, flours, eggs, garlic powder and salt. Mix well to combine.
    Sweet Potato Apple Pancakes
  2. Add oil to a large pan and heat over medium heat.
  3. Place about 3 tablespoons of batter per pancake in the pan and press flat with the back of spoon. Cook for about 5 minutes then flip and cook about 5 additional minutes on the other side.
    Sweet Potato Apple Pancakes
  4. Remove patties from heat and place on a paper towel lined plate to drain excess oil and cool.
    Sweet Potato Apple Pancakes

Kids’ Kitchen: Eggplant Parmesan Sticks

Eggplant Parmesan Sticks

Eggplant Parmesan Sticks

Happy Friday, everyone and for those of you in the Northeast, Happy Nemo! Yes, the snow is a-comin’, friends, and I’m spending my day doing what I always do when a storm is supposed to hit: making sure there is enough food and movies to sustain us. Because my fifth grade teacher, Mr. Linaberry, taught me the 5 P’s: prior planning prevents poor performance (yay, knowledge!) I went to the grocery store yesterday before it got too crazy. Today I’m cooking away making sure that we all have tasty, comfort-y and healthy food to get us through the snow-y weekend. I just finished a batch of these yummy Eggplant Parmesan Sticks and wanted to share the recipe with you all. It’s super easy and a healthy alternative to traditional Eggplant Parmesan for your little one. Although, like everything I make River I would be lying to you if I didn’t mention that I may have tasted one (or four.) This recipe only makes about 3 servings because I’ve discovered River gets a little testy about eating things for more than 3 days in a row, so I try not to make large batches of things anymore. If you want to make more at one time it’s super easy to make as much as you want, just get as big of an eggplant as you wish and adjust the rest of the ingredients accordingly.

EGGPLANT PARMESAN STICKS
(makes 3 servings)

Ingredients:

  • 1 small eggplant, peeled
  • 1/4 c. whole wheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/3 c. bread crumbs
  • 1/4 c. grated parmesan cheese
  • 1 egg, whisked
  • olive or vegetable oil cooking spray
    The Ingredients

    The ingredients

    Directions:

1. Preheat oven to 450 degrees

2. Cut eggplant into 1/2 inch wide by 2 inch long sticks.

Eggplant cut into sticks

Eggplant cut into sticks

3. Line up three bowls next to one another. In the first mix the flour, garlic powder and salt, in the second add the whisked egg with 2 tsp of water and in the third mix the breadcrumbs and parmesan cheese.

flour, breadcrumbs and egg wash

flour, breadcrumbs and egg wash

4. Dredge each eggplant piece in flour, the, egg egg wash, then generously coat each with the breadcrumb mixture. Move breaded pieces to baking sheet. When all of the eggplant is breaded, spray a light coating of olive oil or vegetable oil over them.

Breaded eggplant sticks

Breaded eggplant sticks

5. Bake for 25-30 minutes until golden brown.

Out of the oven!

Out of the oven!

Serve eggplant parmesan sticks with a red sauce of your choosing. I am using a tomato sauce that I made a while back for a different recipe and froze the leftovers. Any red sauce will do!

Eggplant Parmesan Sticks

Eggplant Parmesan Sticks

Enjoy!

Recipe: Tomato Basil Cheddar Soup

Happy Monday, all, and happy Kitchen Adventures Monday! To kick off the week I am going to share one of my favorite recipes for the winter. For me there is nothing better in the cold, bleak winter than some rich toasty soup to fill the tummy and warm the soul. Unfortunately, canned soup can have tons of sodium and added sugar so I usually just make my own, it does take a little longer but it is SO worth it! This is probably my favorite soup that I make (and honestly I make it all year round) and paired with a toasty grilled cheese, it’s hands down my favorite winter lunch (and sometimes, dinner) meal. The very best thing about this soup is each bowl comes in at a low 155 calories per serving (my calculation.) I hope you enjoy it as much as I do!

TOMATO BASIL CHEDDAR SOUP
*makes 6 servings

Ingredients:

  • 2 28 oz. cans of diced tomatoes
  • 1 yellow onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1 tsp olive oil
  • 2 cups low sodium vegetable broth
  • 1 cup plain non-fat Greek yogurt
  • 1 cup low fat cheddar cheese, grated
  • 1/2 cup basil, finely chopped
  • 1 tsp sugar
  • ¬†kosher salt and black pepper to taste

Directions:

  1. Over medium heat, heat olive oil in a large stock pot. When oil is hot add the chopped onion and cook 3 to 4 minutes until tender.
  2. Add chopped garlic and cook for an additional 2 minutes.
  3. Add diced tomatoes with juice and vegetable stock and stir to combine.
  4. Add basil, sugar and salt and pepper.
  5. Return the lid to the pot and simmer, about 10 minutes to allow flavors to combine.
  6. Remove soup from heat and stir in greek yogurt and cheese, stir until well blended.
  7. If you prefer a chunky tomato soup you can serve immediately. If you prefer a smooth tomato soup, as I do, use either an immersion blender, stand blender or food processor to puree the soup to a smooth texture.
  8. Serve garnished with a little reserved chopped basil and grated cheddar.