1 package firm tofu - 1/4 cup flour (more or less)
1 egg equivalent (2 whites or your favorite sub)
1 cup fine dry bread or cracker crumbs (mixtures are fun)
1 teaspoon garlic salt - 1 teaspoon paprika - 1 dash or a few grinds of pepper
Cut tofu into your favorite configuration (my toddler likes fingers).
Spread flour on a small plate or flat dish. Beat egg equivalent in a
shallow dish. Mix remaining ingredients in shallow dish. Turn each
piece of tofu in the flour to cover, then into the egg, then crumbs, and
then to the rack. Chilling will help to set the coating, but you can just bake right away. Bake at 350 degrees F
for 15-20 minutes until crisp. Serve with a dipping sauce
Showing posts with label Baby. Show all posts
Showing posts with label Baby. Show all posts
Thursday, August 25, 2011
PUPS IN A BLANKET
One pack of all-beef, or turkey all-natural (or tofu) hot dogs
Puff pastry dough or Ready-to-Bake Crescent Rolls or Lavash or Wraps
Veggies & Cheese
Directions:
In a skillet, cook the (tofu) dogs until they brown and blister- may boil if using meat dogs, while the dough sits out defrosting.
Wrap the dogs in a square of the dough and roll them up like a cigar with veggies & cheese.
Cut into smaller pieces to desired Toddler-friendly size.
In an oven preheated to 375-400 degrees F, bake the rolled dogs for about 25min. or until they are fluffy and golden brown.
Serve with Sweet Potato Fries or Veggie Sticks and Dipping Sauce
Puff pastry dough or Ready-to-Bake Crescent Rolls or Lavash or Wraps
Veggies & Cheese
Directions:
In a skillet, cook the (tofu) dogs until they brown and blister- may boil if using meat dogs, while the dough sits out defrosting.
Wrap the dogs in a square of the dough and roll them up like a cigar with veggies & cheese.
Cut into smaller pieces to desired Toddler-friendly size.
In an oven preheated to 375-400 degrees F, bake the rolled dogs for about 25min. or until they are fluffy and golden brown.
Serve with Sweet Potato Fries or Veggie Sticks and Dipping Sauce
NANA'S CREAMED PEAS & NUGGETS
4 cups peas, fresh, frozen (or canned as a last resort)
1 cup milk
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste
pieces of chicken, fish, pork or beef
Melt butter in a large sauce pan and whisk in flour- allow to cook for 1 minute.
Slowly add milk, whisking to prevent lumps. Add salt, pepper and other spices as desired. Cook until sauce begins to thicken. Add peas, stir and cook until peas are heated through (about 5-7 minutes) Add meat Serve warm alone or over multi-grain toast. **Other veggies may be added if you desire, however - ensure that ratio of veggies equals 4 cups!**
1 cup milk
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste
pieces of chicken, fish, pork or beef
Melt butter in a large sauce pan and whisk in flour- allow to cook for 1 minute.
Slowly add milk, whisking to prevent lumps. Add salt, pepper and other spices as desired. Cook until sauce begins to thicken. Add peas, stir and cook until peas are heated through (about 5-7 minutes) Add meat Serve warm alone or over multi-grain toast. **Other veggies may be added if you desire, however - ensure that ratio of veggies equals 4 cups!**
CHICKEN POTATO CHOWDER
1/3 C. diced and cooked boneless breast or ground chicken
1/4 C. cubed and cooked potato
3 T. shredded mild Cheddar or American cheese
1/4 C. milk
2 tsp. butter
Peas, carrots and/or corn
Mix chicken, veggies, potato, milk, and butter in a small saucepan. Simmer over low heat for 10 minutes. Stir in cheese. Serve warm.
1/4 C. cubed and cooked potato
3 T. shredded mild Cheddar or American cheese
1/4 C. milk
2 tsp. butter
Peas, carrots and/or corn
Mix chicken, veggies, potato, milk, and butter in a small saucepan. Simmer over low heat for 10 minutes. Stir in cheese. Serve warm.
PASTA SALAD
1 bag of tri-color pasta (shaped in wheels or another "fun" shape if possible)
1 C chopped fresh broccoli
1/4 C sliced black olives
1/2 C baby Carrots, julienne
1/2 C zucchini, sliced thin
1/2 red onion, sliced very thin
2 T olive oil
black pepper and lemon juice (low-fat salad dressing if your choose)
Boil pasta al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl and add parmesan cheese to lightly coat. Add black pepper and lemon juice if you wish. Serve warm or cold
1 C chopped fresh broccoli
1/4 C sliced black olives
1/2 C baby Carrots, julienne
1/2 C zucchini, sliced thin
1/2 red onion, sliced very thin
2 T olive oil
black pepper and lemon juice (low-fat salad dressing if your choose)
Boil pasta al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl and add parmesan cheese to lightly coat. Add black pepper and lemon juice if you wish. Serve warm or cold
"TRADITIONAL" GRILLED CHEESE
Warm frying pan and take out 2 slices of cheese from the fridge
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down top with 2 slices of cheese and then top with remaining slice of bread;
butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
Hide meat and/or veggies in there!! Turkey, Chicken, Cooked Broccoli, Carrot Slivers, Onions, Peppers, Tomatoes or even Green Beans for example!
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down top with 2 slices of cheese and then top with remaining slice of bread;
butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
Hide meat and/or veggies in there!! Turkey, Chicken, Cooked Broccoli, Carrot Slivers, Onions, Peppers, Tomatoes or even Green Beans for example!
PEANUT BUTTER & BANANA GRILLED SANDWICH
Peanut Butter
Bananas
Whole Grain Bread
Warm frying pan
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down and spread with peanut butter and thinly sliced bananas
Top with remaining slice of bread; butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
Applesauce Pancakes
1 cup flour –
1/4 teaspoon salt –
1 1/2 teaspoons baking powder
1 tablespoon melted butter –
1/2 cup milk –
1 beaten egg
1/2 teaspoon vanilla –
1 1/4 cups applesauce
Sift flour, salt and baking powder into a medium mixing bowl. Combine butter, milk and egg. Stir into dry ingredients. Add vanilla and applesauce; beat well. Spoon batter into a hot, well greased griddle, enough batter to applesauce pancakes about 4 inches in diameter. **Freezes Well**
1/4 teaspoon salt –
1 1/2 teaspoons baking powder
1 tablespoon melted butter –
1/2 cup milk –
1 beaten egg
1/2 teaspoon vanilla –
1 1/4 cups applesauce
Sift flour, salt and baking powder into a medium mixing bowl. Combine butter, milk and egg. Stir into dry ingredients. Add vanilla and applesauce; beat well. Spoon batter into a hot, well greased griddle, enough batter to applesauce pancakes about 4 inches in diameter. **Freezes Well**
Cheesy Scrambled Eggs
3 eggs
1/4 cup shredded cheddar cheese
1/4 cup milk
dash of pepper and/or garlic powder (optional)
Whisk all ingredients in a bowl until frothy then pour in a warmed frying pan. Stir as the egg mix is cooking. Eggs are done when firm and not runny.
Add veggies or even crumbled turkey sausage to this recipe if desired.
Farmer's Breakfast
2 1/2 cups grated potatoes (about 3 medium potatoes)
1/4 cup margarine or butter –
2 tablespoons milk
6 eggs –
1 cup chopped ham
Seasoning salt and pepper (amount you desire) –
Some Grated cheese (if desired)
Peel and grate the potatoes. Place margarine or butter in frying pan and let melt. Add grated potatoes. Cook for 8 to 10 minutes. In a small mixing bowl, mix the eggs and milk together. Once potatoes are cooked, add ham and eggs.
Stir until eggs are cooked. Sprinkle with cheese then serve.
1/4 cup margarine or butter –
2 tablespoons milk
6 eggs –
1 cup chopped ham
Seasoning salt and pepper (amount you desire) –
Some Grated cheese (if desired)
Peel and grate the potatoes. Place margarine or butter in frying pan and let melt. Add grated potatoes. Cook for 8 to 10 minutes. In a small mixing bowl, mix the eggs and milk together. Once potatoes are cooked, add ham and eggs.
Stir until eggs are cooked. Sprinkle with cheese then serve.
Toasted Egg Smiles - Yummy and Fun Toddler Egg Breakfast!
Prepare a Frying Pan with either pats of butter or non-stick spray.
1 Slice of Bread, 1 Egg, 1/4 c Milk, Small slice of cheese
Take the bread slice and cut out 2 circles for eyes and a longer curved hole for a mouth below the "eyes".
Fry for another 5-10 minutes depending on your cook top temperature.
Prior to taking out of pan, place a strip of cheese over the "eyes" and let melt to give your toasted egg smile some "hair"
1 Slice of Bread, 1 Egg, 1/4 c Milk, Small slice of cheese
Take the bread slice and cut out 2 circles for eyes and a longer curved hole for a mouth below the "eyes".
Butter one side of bread and lay in warmed frying pan, butter side down.
As bread begins to fry, Scramble egg and milk together (OR you may simply crack a whole egg over the bread in the pan without adding milk or scrambling).
Pour scrambled egg over the bread. Flip bread/egg when the egg showing thru the "eyes" and "mouth" becomes firm.
Fry for another 5-10 minutes depending on your cook top temperature.
Prior to taking out of pan, place a strip of cheese over the "eyes" and let melt to give your toasted egg smile some "hair"
Wednesday, June 8, 2011
Sandwich for Babies
Seven Simple Sandwich Ideas For Baby
1) Banana – what could be easier? Just lightly mash a ripe banana, spread on bread, squash another slice of bread firmly on top and cut into four. Simple, nutritious and yummy!
2) Egg yolk and avocado – packed with nutrients, this creamy and delicious sandwich filling is ready in seconds. Just mash one cooked egg yolk (warm or cooled) with ripe avocado.
3) Canned fish, avocado and yogurt – this is a big favourite in our house and a great source of calcium and essential fatty acids. Use tuna, salmon or sardines (preferably – in the case of salmon and sardines – WITH their bones and skin) and mash thoroughly with ripe avocado and a little unflavoured, whole milk yogurt (here’s how to make your own).
4) Veggies and cream cheese – simply take one of your portions of pureed vegetables (something like butternut squash or carrot has the ideal texture – thinner purees like zucchini tend to be too watery) and blend with cream cheese. Mmm!
5) Chicken salad – combine cooked, finely chopped chicken with finely chopped melon, then add enough natural yogurt to hold the entire mixture together.
6) Beans – try these easy and delicious recipes for Pureed Beans and Ricotta and Bean Spread… they both make fantastic fillings for sandwiches!
1) Banana – what could be easier? Just lightly mash a ripe banana, spread on bread, squash another slice of bread firmly on top and cut into four. Simple, nutritious and yummy!
2) Egg yolk and avocado – packed with nutrients, this creamy and delicious sandwich filling is ready in seconds. Just mash one cooked egg yolk (warm or cooled) with ripe avocado.
3) Canned fish, avocado and yogurt – this is a big favourite in our house and a great source of calcium and essential fatty acids. Use tuna, salmon or sardines (preferably – in the case of salmon and sardines – WITH their bones and skin) and mash thoroughly with ripe avocado and a little unflavoured, whole milk yogurt (here’s how to make your own).
4) Veggies and cream cheese – simply take one of your portions of pureed vegetables (something like butternut squash or carrot has the ideal texture – thinner purees like zucchini tend to be too watery) and blend with cream cheese. Mmm!
5) Chicken salad – combine cooked, finely chopped chicken with finely chopped melon, then add enough natural yogurt to hold the entire mixture together.
6) Beans – try these easy and delicious recipes for Pureed Beans and Ricotta and Bean Spread… they both make fantastic fillings for sandwiches!
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