Stuffed Potatoes

Two small potatoes (organic) I used Trader Joe's Buttercream Organic Potatoes
Shredded cheese
Cooked chicken cut into small pieces, or shredded


Cut potatoes in half lengthwize.  Boil until tender (about 15 minutes).

When potatoes are done, drain.  Scoop out the middle, leaving a small "lining" on the inside of the potato skin.  Combine the inside of the potato with cheese and chicken.  Stuff this filling back into potato skins.  Serve.

Difficulty	Easy
Does it freeze well?	Did not freeze
Would I eat it?	Yes
Does A like it?	Yes

Notes: Lots of potential here!  In the future I plan to "hide" broccoli in these.  A really liked these, and even ate the potato skin, which surprised me!  He ate four halves in one sitting.  

Mushroom Stroganoff

Adapted from "Organic Baby & Toddler Cookbook" by Lizzie Vann

1 t olive oil
1/2 small onion, chopped
6 small button mushrooms
1/2 small garlic clove, crushed
1 small potato, chopped
2 T milk
3 T water
1/3 c small pasta shapes
1 t fresh parsley (optional)
Grated parmesan cheese (optional)

Cook pasta according to directions.  Set aside.

Heat oil in pan over medium heat.  Fry onion, mushrooms and garlic until soft, about 5 mins.  Add potato, milk, and water to the pan and bring to a boil.  Reduce heat, cover and simmer for 10 minutes, stirring occasionally and adding more liquid as needed.

Add pasta, add parsley or parmesan cheese if desired.

Difficulty	Easy
Does it freeze well?	Yes
Would I eat it?	Yes
Does A like it?	Yes

Notes: I found elbow pasta that says it is made with squash and carrot and I used it for this recipe.  I also used pre-cooked, diced frozen potatoes, since I had them in the freezer.  This probably sped up the cooking time.
Update: A loves this one!  I will want to add more mushrooms next time - I just used the rest of what I had leftover from another recipe the first time I made it.  Would be great with additional vegetables as well.  This works as a finger food, or as a spoon-fed meal.  

Moroccan Chicken

Adapted from "500 Baby and Toddler Dishes" by Beverly Glock

1 cup onion, chopped
1 garlic clove, chopped
1/2 T fresh cilantro
1/2 t each coriander and cumin
dash tumeric
1/4 c lemon juice
olive oil
2 skinless thin sliced chicken breasts
1 carrot diced
1 cup chicken broth
3 dried apricot halves, chopped
1/4 c cannelloni beans

Make marinade.  Place 1/2 c onion, garlic, herbs and spices, 2 T lemon juice and olive oil into a food processor and puree.  Chop the chicken and add to the marinade.  Let sit for 4 hours or overnight (I used my speedy marinador for 15 mins).

Heat oil in skillet.  Add chicken and marinade and cook over medium heat to brown.  Add the carrot and remaining onion with enough chicken broth to cover all ingredients.  Add apricots beans, and remaining lemon juice.  Bring to a simmer and cook 20-30 minutes until chicken is cooked and carrot is soft.

Serve with couscous or rice.

Difficulty	Easy
Does it freeze well?	Yes
Would I eat it?	Yes
Does A like it?	Yes

Notes: This is quite tart.  Maybe I used too much lemon juice or cilantro?  We'll have to see about this one.  Also, the carrots, even though I chopped them pretty small, took FOREVER to cook.  Instead of 20-30 minutes, it was more like 45+ minutes simmering.  And, I ended up covering it after 20 minutes passed and the carrots were still hard.
Update: A loves this!  After it cooled, it wasn't as tart as I thought.  Easy to freeze and tastes great.  

Vegetable Korma

Adapted from several recipes

Olive oil
1/2 small onion, chopped
1 small carrot, chopped
2 t tomato paste
1/2 t ground ginger, cumin, coriander, turmeric
1 garlic clove, minced
1 small potato, chopped (about 1/2 c)
1/4 c broccoli
1/4 c cauliflour
2 T frozen peas
2 t grated coconut
1/2 c water or vegetable stock
1/2 c milk

Heat oil, and fry onion and carrot until soft, about 5 minutes.

Mix tomato paste and all spices including garlic in a small bowl.  Add to skillet and cook an additional 2 minutes.  Add potato, broccoli, cauliflour, peas, coconut, and water or stock.  Bring to a boil, then cover and simmer for 15-20 minutes, until vegetables are soft.

Stir in milk and cook for an additional 3 minutes.

Difficulty	Easy
Does it freeze well?	Yes, but hard to get out of the tray.
Would I eat it?	Yes
Does A like it?	TBD

Meatloaf

Adapted from "500 baby & toddler dishes" by Beverley Glock

3/4 cup shredded onion
1 cup shredded carrot
1 cup frozen organic spinach
12 oz lean ground beef
1/2 t assorted dried herbs (I used basil, oregano and parsley)
pinch cinnamon
2 cups whole wheat bread crumbs (I used two toasted burger buns and 1 slice toasted bread)
4 T grated mozzarella
1/2 cup milk
1 egg

Preheat oven to 350.

Peel carrot, chop into large pieces and put through a food processor to grate.  Do the same with onion.

Defrost spinach.

Combine all ingredients in a bowl, then press into greased pan.  Bake for 60-75 minutes until cooked through.

Difficulty	Easy (with use of food processor)
Does it freeze well?	Yes
Would I eat it?	Yes
Does A like it?	Yes

Notes: I totally forgot to put the milk into this, so I'll have to see how it turns out.  The consistency seemed all right though.  I also covered it with aluminum foil while cooking so it didn't dry out.  I cooked it for 75 minutes, then removed the foil and cooked for 7 additional minutes.  

Couscous, Carrots and Zucchini

Adapted from "The Everything Organic Cooking for any & Toddler Book" by Kim Lutz and Megan Hart

One 7.6 oz box of whole wheat couscous

1 t ground flaxseed

1/2 cup zucchini, small dice

1/2 cup carrot, small dice

1 small garlic clove

1 cup cannelini beans

Cook couscous according to package directions.  Once done, stir in flaxseed.

Steam zucchini and carrot until done.  

Cook garlic in a little bit of olive oil for about 3 minutes, then add beans, carrot and zucchini.  Stir and cook for a minute or two until warmed through.  

Add couscous and stir to combine.  

Difficulty	Easy
Does it freeze well?	Yes.  Make sure to pack it tightly in the tray.
Would I eat it?	Yes, I already did
Does A like it?	Yes

Notes: I used canned cannellini beans and cut them in half because A is still getting used to taking bigger bites.  I think this would also be great with chick peas or additional vegetables. 

Meatballs

1 lb ground beef

1/2 a medium onion

1/2 a medium green pepper

1 egg yolk

1 slice of whole wheat bread

1/4 cup ground flax seed

Herbs of your choice

oil (optional)

Preheat oven to 350.

Chop onion and green pepper coarsely, then put through a food processor to achieve a fine mince.  

Toast bread, and put through a food processor to create bread crumbs.  

Combine all ingredients except oil in a large bowl and "knead" it all together so it is combined, then form into small balls (see note below).

Heat oil in pan.  Add uncooked meatballs and cook until browned on all sides, about 5-10 minutes.  

Place meatballs on a baking sheet.  Cook at 350 for 30 minutes or until done.  

Meat, uncooked, ready to be cut into meatballs.  And yes, you should definitely have a glass of wine while making the meatballs!

Finished meatballs.

Difficulty	Easy
Does it freeze well?	Yes
Would I eat it?	Yes
Does A like it?	Yes

Notes: For ease of forming meatballs, I like to spread the uncooked meat in a large rectangle, then cut it into squares with a large knife.

I'll be honest.  These ended up a little burnt, so I ended up saving them for adult spaghetti and meatballs.  A did try one from Daddy though, and loved it!