I have always enjoyed a home-cooked meal over prepared or frozen meals and this is no different when it comes to what I want to offer to Tipp. Knowing that I am giving him wholesome foods and sneaking in a few extra veggies makes me feel good, however my role of a working mom makes it a little difficult. The last thing I want to do is make not only one meal , but two after a long day in the office.
Don’t let this post fool you…we certainly enjoy our fair share of chicken nuggets, fish sticks and peanut butter & jelly during this picky toddler phase! I have however, found a few recipes that I can make ahead of time that I know Tipp will devour on any given day! Whether it’s a hectic morning when I am trying to get us both ready and out the door, or after a long day at the office with a cranky toddler who is ready for dinner and bed, I can usually pull something “homemade” out of the freezer in have it ready for Tipp in seconds.
Zucchini Yogurt Multigrain Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup oat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup plain yogurt
- 1 cup white sugar
- 3/4 cup honey
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup shredded carrots
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.Pumpkin Pancakes
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- 1 1/2 pounds ground turkey
- 1/2 cup dry breadcrumbs
- 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
- 1/3 cup finely chopped green onions
- 1/4 cup coarsely shredded carrot
- 1/4 cup coarsely shredded zucchini
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg white
- 2 garlic cloves, crushed
- Cooking spray
Preheat oven to 400°.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
- 1 bag frozen broccoli & cauliflower, steamed & chopped
- 1/3 cup Italian seasoned bread crumbs
- 2/3 cup shredded cheddar
- 2 eggs
Preheat oven to 375 degrees. Mix chopped veggies, bread crumbs, cheese & eggs together until moist and able to form. Using either a small cookie scoop, a spoon or your hands form about 20 small balls the shape of a chicken nugget. Place on a foil lined cookie tray and bake at 20-25 minutes. Turn over after 15 minutes and press down with a spatula to evenly brown.