Lots of kid recipes

http://www.wholesometoddlerfood.com/toddlerbreakfast.htm

http://weelicious.com/

Farmer's Breakfast

Farmer's Breakfast - (Barbara Pratt) You can eat this meal anytime!

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.

http://www.wholesometoddlerfood.com/toddlerbreakfast.htm

Pasta Wee-One

Pasta Wee-One  (Makes 5-6 Toddler or 4 Big Kid Servings)

• Prep Time:5 minutes,
• Cook Time: 5 minutes,
• Total Time: 10 minutes,

I've been making this dish for Kenya for several months but only now did I think of putting it on weelicious. Duh!! This is an amazingly quick, easy and tasty dish. I guarantee you'll end up adding your own twist and wind up making it on a regular...

http://weelicious.com/2008/11/12/pasta-wee-one/

Ingredients

• 1 cup pasta, cooked (i used mini bow ties, but whatever kind you choose is great. just follow cooking time on package.)
• 2 eggs
• 2 tablespoons milk
• 1/2 tablespoon butter
• 1/2 cup zucchini, shredded
• 1/4 cup sun dried tomatoes
• 2 tablespoons parmesan (a cows milk cheese with a complex fruity/nutty taste) or pecorino (a salty sheep’s milk cheese)

Preparation

1. 1. Whisk the eggs and milk in a bowl.
2. 2. Heat a large saute pan over medium heat. Add the butter.
3. 3. When the butter is melted add the zucchini and sauté for 1 minute.
4. 4. Add the pasta, sun dried tomatoes and then the egg mixture.
5. 5. Stir continually for 1 minute until the egg coats the pasta.
6. 6. Add the cheese and continue cooking another minute until the eggs coat the pasta and vegetables.
7. 7. Cool and serve.

Peas & Pasta

Peas & Pasta  (Serves 4-6)

• Cook Time: 10 minutes,
• Total Time: 10 minutes,

My grandparents used to keep two huge deep freezers in their basement where they stored bags and bags of the fruit and vegetables they picked in summertime. I cherish the memories of me and my cousins sitting around shelling peas (which my grandparents...

http://weelicious.com/2010/05/20/peas-pasta/

Ingredients

• 1 pound pasta, i used campanelle (they look like little bugles)
• 2 cups fresh or frozen peas
• 1/2 cup parmesan cheese, grated
• 3 tablespoons olive oil
• 1 teaspoon salt

Preparation

1. 1. Bring 4-6 quarts of salted water to a boil and cook the pasta according to package directions.
2. 2. In the last 3 minutes of cooking the pasta, add the peas to the pasta and boiling water.
3. 3. Drain the peas and the pasta reserving a 1/4 cup of the pasta water.
4. 4. Pour the pasta, peas, parmesan cheese, salt, olive oil, and reserved water back into the pot or into a bowl and stir to combine.
5. 5. Serve.

Spaghetti Pie

Spaghetti Pie  (Serves 6)

• Prep Time:5 minutes,
• Cook Time: 30 minutes,
• Total Time: 35 minutes,

Sometimes when I'm trying to come up with new recipe ideas, I try to think of two foods I know my kids love and then build a dish around it. I've discovered that if I make meals that take the form of a muffin, cake, cookie or pie, my guys are instantly...

http://weelicious.com/2010/08/31/spaghetti-pie/

Ingredients

• 8 ounces spaghetti, cooked (about 1/2 a package)
• 2 large eggs, whisked
• 1/2 cup parmesan cheese, divided
• 1 pound ground turkey (you could also use ground beef or chicken)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups weelicious tomato sauce
• 1 cup ricotta cheese
• 1/2 teaspoon italian herbs
• 1 cup mozzarella cheese, grated

Preparation

1. 1. Preheat oven to 350 degrees.
2. 2. Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
3. 3. Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
4. 4. Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.
5. 5. Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground turkey, salt, garlic and onion powder for 5 minutes or until the meat is cooked through.
6. 6. Pour the marinara sauce over the meat and stir to combine.
7. 7. In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
8. 8. Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
9. 9. Place dish on a sheet pan and bake for 30 minutes.
10. 10. Cool, cut into wedges and serve.

Pasta Primavera

Pasta Primavera  (6 Servings)

• Prep Time:2 minutes,
• Cook Time: 10 minutes,
• Total Time: 12 minutes,

http://weelicious.com/2010/09/15/pasta-primavera/

Ribbons of vegetables combined with thin strands of pasta in a light cheese sauce. How delicious and gourmet does that sound? Well, it's easy to make, too. And the best part of making this recipe was watching Kenya down bite after bite of it. The...

Ingredients

• 2 zucchini
• 2 carrots, peeled
• 6 asparagus spears
• 1 small red bell pepper, cored
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt, plus additional for pasta water
• 1 pound whole wheat pasta
• 2 tablespoons butter
• 1/3 cup parmesan cheese, grated

Preparation

1. 1. Julienne the vegetables with a knife or in a food processor using the shredding blade.
2. 2. Cook pasta according to package directions in salted water.
3. 3. While the pasta cooks, place the olive oil in a sauté pan over medium heat.
4. 4. Sauté the garlic for 1 minute. Add the vegetables and cook for an additional 3-4 minutes. Stir in the salt.
5. 5. Strain the pasta, reserving 1/3 cup of the pasta water. Place the pasta, reserved water, vegetables, butter and Parmesan cheese in a bowl.
6. 6. Toss to combine, and serve.

Mexican Vermicelli (Serves 4)

Mexican Vermicelli  (Serves 4)

• Prep Time:5 minutes,
• Cook Time: 30 minutes,
• Total Time: 35 minutes,

Every few months I create recipes for Parents Magazine (my essential read for parents of young kids — each issue since I was pregnant has resided on my night stand and I read them all cover to cover). For the June 2011 issue I developed the recipes...

http://weelicious.com/2011/06/06/mexican-vermicelli/

Ingredients

• 1/2 pkg vermicelli, cut in half
• 1 16 oz jar mild chunky salsa
• 2 cups cooked chicken, cubed (about 2 chicken breasts)
• 1 tablespoon cilantro, chopped
• 1 cup mexican cheese blend, shredded

Preparation

1. 1. Preheat oven to 350 degrees.
2. 2. Bring a large pot of water to boil and cook vermicelli according to package directions.
3. 3. Drain and rinse noodles under cold water and place in a large bowl.
4. 4. Add salsa, chicken, cilantro, and 3/4 cup of cheese to the noodles and toss to combine.
5. 5. Place noodle mixture into a greased 8 x 8 baking dish and top with the remaining 1/4 cup of cheese.
6. 6. Bake for 30 minutes uncovered.
7. 7. Cool and serve.

Baked Ziti

Baked Ziti  (serves 4-6)

• Prep Time:5 minutes,
• Cook Time: 50 minutes,
• Total Time: 1 hours,

Ingredients

• olive oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• pepper to taste
• 1 bell pepper, chopped fine
• 1 28 oz. can diced tomatoes
• 1 16 oz. box gluten free ziti pasta, cooked al dente (the pasta should be firm, not hard. the pasta will cook a bit more when you bake it, so my rule of thumb is about 2 minutes less than the directions call for. m
• 2 cups mozzarella, grated
• 1/2 cup parmesan

Preparation

1. 1. Saute the onion, bell pepper and salt for 4 minutes. Add the garlic and cook another 2 minutes.
2. 2. Add the tomatoes and cook the sauce for 15 minutes over medium heat. The sauce will thicken as it cooks.
3. 3. Preheat oven to 350 degrees.
4. 4. Combine the sauce, pasta and cheeses in a bowl and pour into a lightly oiled casserole dish. *Can be prepared at this point the night before.
5. 5. Bake uncovered for 30 minutes.
6. 
   

http://weelicious.com/2009/02/22/baked-ziti/

Top 10 Grain-free Bread Recipes

http://www.healyrealfoodvegetarian.com/top-10-grain-free-bread-recipes/

No Grains Delicious Lemon Bread with a Lemon Glaze

http://www.primallyinspired.com/no-grains-delicious-lemon-bread-with-a-lemon-glaze/

No Grains Delicious Lemon Bread with a Lemon Glaze

 

My wonderful, adorable and hilarious internet friend, Janice fromHealthStyle Living, always gives me the nicest compliments about my no grains, no added sugar banana bread. She raves about it all the time and said she was so happy to discover something she and her husband could enjoy while still staying healthy. I just love hearing things like that!

One of my favorite things to do is to experiment in the kitchen and take the typical “not so great for you foods” and make healthier options while still maintaining an amazing taste.

So when I caught wind that Janice was searching for a healthier no grain replacement for her husband’s favorite lemon bread, I couldn’t wait to take on the challenge.

Some of you may be familiar with the Starbucks lemon loaf: Delightfully lemony and delicious, but full of artificial ingredients, refined sugars and flour. This lemon bread tastes just like it, but this is full of wholesome, real, and good for you ingredients! Score!

Janice and I worked together for a long time on this recipe to get it absolutely perfect and we’re so excited to share with you the final version. We hope you love it as much as we do!

No Grains Delicious Lemon Loaf with a Lemon Glaze

Makes 1 loaf

Ingredients:

6 eggs

¼ cup coconut oil or butter, melted

zest from 2 lemons

juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*

1/3 cup honey

2/3 cup coconut flour (do NOT substitute another flour – it will not work. You can find coconut flour here: Organic Coconut Flour)

1 heaping teaspoon baking soda

¼ tsp salt

Lemon Glaze:

2 T butter or coconut oil

2 T honey

2 T milk of choice (I adore this coconut milk)

zest and juice from 1 lemon

½ tsp pure vanilla extract

DIRECTIONS:

Preheat oven to 350.

Combine all the lemon bread ingredients in a mixing bowl and mix well. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. If the top starts to get too brown towards the end of the cooking time, put some foil over the top. Let cool.

To make the lemon glaze:

While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon loaf is finished cooking and cooling. Pour the glaze all over the top of the loaf.  Refrigerate the loaf at least 30 minutes – 1 hour until both the glaze and the loaf firms up a bit. Enjoy! Store leftovers refrigerator.

If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.

*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.

Quick Marshmallow-Peanut Butter Cookies {gluten-free}

http://www.dessertfortwo.com/2013/05/quick-marshmallow-peanut-butter-cookies-gluten-free/

I call these ‘emergency cookies.’  I make  these quick cookies anytime an emergency strikes.  My most common emergency is last-minute dinner guests.  Last-minute dinner guests are quite common around here, because I love a good challenge.  Other times, I put a lot of effort into making a meal, and then 20 minutes before my guests arrive I slap my forehead because I can’t believe I’ve forgotten dessert (again!).  Monday is also an emergency.  You know, every Monday.  We all need cookies after the first day back to work from the weekend.

My most recent emergency with these cookies was that I couldn’t stop eating marshmallow fluff out of the jar with a spoon.  I had to get a hold of myself.  Last week, someone from our Church dropped by the house unannounced.  Did I have my Southern belle card on me?  Was there a fresh pitcher of sweet tea in the fridge?  Was the house spotless?  Was I wearing acceptable clothes and a cute apron?  No.  I was sitting on the couch in yoga pants reading the latest issue of Martha Stewart Living, and in my clenched little fist was a spoon dipped in marshmallow fluff.  It was not my finest moment.  My Southern belle card has been temporarily revoked.

I stared down at my sticky little fist and knew I had to put the marshmallow fluff to good use before it got the best of me.  I turned to my easy, 4-ingredient peanut butter cookie recipe.

These cookies do not contain flour, so they are perfect for baking up a quick batch for my gluten-free neighbor.  They don’t contain butter, so I don’t have to let a stick of butter soften on the counter.  They’re the perfect cookie all-around:  easy, quick and gluten-free!

Quick Marshmallow-Peanut Butter Cookies {gluten-free}

 

Print

Yield: 1 dozen small 3″ cookies

Christina Lane: www.DessertForTwo.com

Ingredients

• ½ cup creamy peanut butter*
• 5 tablespoons granulated sugar
• 1 large egg
• 3 heaping tablespoons marshmallow fluff

Instructions

1. Preheat oven to 350.
2. In a medium bowl, combine the peanut butter, sugar and egg. Stir together very well until incorporated.
3. Take one tablespoon of the marshmallow fluff and drop it into the batter, breaking it up as best you can with your fingers. Repeat for the remaining 2 tablespoons of marshmallow fluff. Gently stir together; you want to leave some streaks. Drop heaping tablespoons of the dough onto a baking sheet lined with parchment or a silicone mat. (You can also take the last tablespoon of the marshmallow fluff and use it for the top of the cookies before baking to create a crunchy burnt marshmallow crust).
4. Bake for 10-11 minutes. Let cookies cool on sheet for 3 minutes. Move to a wire cooling rack to cool completely.

Notes

*Try to use regular peanut butter here, not a natural one with oil separation.

OLIVE GARDEN® ZUPPA TOSCANA

http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html

OLIVE GARDEN® ZUPPA TOSCANA

This is a much requested recipe on the site given its name! Someone who used to work at the Olive Garden sent in the original recipe and I've adapted it to serve just 6-8. Try it since it is really yummy!

It is a very good soup and hits the spot on cold winter days. I've included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :)

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Gluten free play dough

Recipe

GAPS Almond Bread

GAPS Almond Bread

by ANN MARIE MICHAELS on MAY 28, 2008

Here is the recipe for the GAPS Almond Bread from Dr. Natasha Campbell-McBride’s book, Gut and Psychology Syndrome.

This bread is really easy to make. Tonight I’m going to make some more to go with the butternut squash soup I’m making — and serve it with butter and roasted bone marrow. Either that or homemade tomato soup with grilled cheese.

Ideally you should soak it overnight to remove the phytic acid and make it more digestible. You can either soak your nuts (see Nourishing Traditions recipes for crispy nuts) and dehydrate then grind them OR if you buy almond meal, just soak it overnight in some kefir, whey or yogurt and warm water.

GAPS Almond Bread

Ingredients

Almond flour (2 1/2 cups)
Eggs (3)
Softened butter or coconut oil, goose fat, chicken fat, duck fat, or homemade yogurt or creme fraiche, plus a little extra to grease the pan (1/4 cup ) — where to buy coconut oil

Directions

1. Preheat oven to 300 degrees.
2. Grease a loaf pan or cookie sheet. Mix the almond flour, eggs, and fat in a bowl. Press the mixture into the greased loaf pan — or mold into a loaf shape on a cookie sheet.
3. Bake for about an hour. Test for doneness by inserting a clean butter knife — it will come out clean when it’s ready.
4. Let it rest for at least 10 minutes before using a butter knife to remove it from the pan.

You can also make different kinds of loaves by adding various ingredients. You could add a cheese or olives and rosemary or you could add some dates or honey to make it sweet. You can use it for pizza dough as well, and for muffins.

You can also make multiple loaves and freeze them.

Very simple flourless brownies

Very simple flourless brownies

I am on a bit of a grain free kick right now.  I do not normally follow a strict grain free diet, but I have been having so much fun experimenting with different grain free desserts recently.

This recipe flourless brownies has become one of my favorites over the past few months.  I honestly can’t even tell you how many times I have made these.  They are becoming my go-to dessert!

This recipe comes from a wonderful grain free cookbook, Indulge, written by Carol Lovett who blogs over at Ditch the Wheat.

These flourless brownies are deliciously rich and decadent and are made with nourishing ingredients and are so easy to make.  I like to serve this alongside homemade whipped cream for even more yummy goodness!

Flourless Chocolate Brownies, from Indulge by Carol Lovett

Ingredients:

• 4 large eggs
• 1 cup unsweetened cocoa powder
• 1 cup coconut palm sugar (where to buy)
• 1/4 cup + 1 tbsp coconut oil (where to buy)
• 2 tsp vanilla extract
• 1/8 tsp salt

Method:

1. Preheat oven to 350
2. Mix ingredients in a bowl until velvety smooth
3. Pour into a parchment lined 8×4 loaf pan
4. Bake 25-30 minutes
5. Brownies will be soft in the middle and have a nice jiggle.
6. Let cool at least 5 hours before slicing (or put in the refrigerator to speed this along).

*I have had success doubling this recipe and baking in an 8×8 pan.

You can get 69 more grain free dessert recipes buy buying Carol’s e-book.  It is on sale this month (May) for 20% off!  Click here to buy and enter coupon code SPRING20 upon checkout.

- See more at: http://ohlardy.com/flourless-brownies-recipe#sthash.4sNyMQKR.dpuf