Date: May 6, 2013
Time to table: 35 minutes (most is inactive roasting time)
Servings: I hope to get 3-4 lunches out of this.
Notes: I made this last night to bring for lunches this week. Definitely a quick and easy recipe that would be great to whip up on a weeknight. It is surprisingly tasty, I think the roasted veggies and feta give it really good flavor. Especially the juices of the tomato mixed in made it delicious. Really loved it, although I just never stay full with dishes like this and at 2pm am really intensely craving a cheeseburger. Or pizza.
Date: March 11, 2013
Modifications: None, but I did use the greek yogurt instead of cream and that worked well.
Time to table: 20 minutes prep
Servings: 4 adults
Annie & Luke: Like
Notes: We all enjoyed this okay, but it wasn’t anything special. Without the large amounts of parmesan it would have been not good at all. Since there was no basil or nuts, it really did not have any sort of actual pesto flavoring. I found it pretty bland but the kids ate it well which is a win. Both of them seem to enjoy broccoli on it’s own though, but if yours don’t this is a good way to get it in. I prefer this recipe instead, which is always a winner with both kids.
Date: February 20th, 2013
Time to table: 30 minutes prep, 6 hours cook time.
Servings: Two dinners
Annie & Luke: Like
Notes: This meal was a case of the kids liking it, but us not so much. This just tasted a little bland to us, and I didn’t really care for the cheesy flavor. I can’t put my finger on it, but it didn’t sit right with me. This was a very easy meal to make and a good week night option if you can spare the time in the morning to get it in the crock pot.
Recipe: http://wholesomebabyfood.momtastic.com/babyfingerfood.htm#.UJqx3G_A_5w (scroll down a bit to get to this particular recipe)
1 16-oz Package frozen broccoli, cooked, drained, and chopped
1 cup whole wheat plain breadcrumbs
1 ½ cups Shredded cheddar cheese
3 Large eggs
Preheat oven to 375
1. Lightly coat a baking sheet with olive oil and set aside.
2. Combine all remaining ingredients and mix well.
*I made some for Annie and added seasonings as well, I kept Luke’s plain
3. Shape mixture into nuggets (I used my small cookie scoop) or fun shapes. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm. Be sure to crumble these if your baby needs.
Time to table: 5 minutes prep, 25 minutes bake time
Servings: This made quite a bit – I froze a big bag of them.
Annie: Love – and she especially loved that I made an “A for Annie” Weirdly, broccoli is probably her favorite vegetable.
Luke: Love (but he’s at the age where he basically loves anything he can pick up and shove in his mouth)
Notes: Check the original link for suggestions to avoid eggs if that’s something you’re doing. I have made baby food for both Annie and Luke and REALLY love it. I didn’t make a ton for either kid and pretty quickly went to just giving them what we were eating (or in Annie’s case early on, just gave her leftovers since we used to eat after she went to bed). Luke is not a fan of purees, so these are great for him if we don’t want to give him what we’re eating that night for whatever reason.
She did not eat all this I just froze the parts she didn’t eat for later.
Date: October 31, 2012
Recipes: http://www.annies-eats.com/2012/10/10/open-monster-face-sandwiches/ - Sandwiches
http://www.annies-eats.com/2012/10/04/witches-brew-cheesy-spinach-soup/ - Soup
Modifications: Pretty much just followed the recipe – I think we used one more potato than the recipe called for in the soup.
Time to table: 20 mins prep, 15 minutes simmering
Servings: 4 adults (for the soup)
Ben: Dislike – he wasn’t feeling the very very strong gruyere tonight, and he was a spoilsport and just made a “normal” sandwich
Annie: Like – definitely enjoyed making the sandwich!
Notes: Seemed like an appropriate, healthy and quick meal for Halloween before trick-or-treating! These open faced sandwiches are really fun for kids to make. It didn’t make Annie want to eat the veggies any more than normal – she just wanted the cheese and meat. She does really seem to like broccoli, so she ate that but she still isn’t a fan of peppers! The soup came together really quickly, and although the gruyere we got seemed a bit more pungent than normal, I still enjoyed it and so did Annie. Ben finished his but wasn’t a fan of the flavor of the cheese.
Date: August 15th, 2012
Modifications: We used broccoli instead of asparagus, and did not use the spinach. Also added more gruyere than it called for.
Time to table: About an hour – Ben made this and said it was a bit involved for a weeknight meal, but oh well.
Servings: Would easily serve 6 adults. We got 3 lunches out of it in addition to the dinner we had.
Annie: Like (especially the quinoa and broccoli, as usual, not so much a fan of the tomatoes)
Notes: This was surprisingly good and filling – I’m not always a huge fan of quinoa, but I really liked it in baked form and with the cheese, it had a great flavor. I wish we would have added the spinach, but with the amount of broccoli we had it seemed like it would have been too much – but I was wrong!
Roasted broccoli: Toss broccoli with olive oil, salt, and parmesan cheese. Roast for 20 minutes at 400.
Modifications: We halved this recipe because it was just for us and two chicken breasts is plenty for three of us.
Time to table: 45 minutes
Servings: 2 adults, 1 toddler
Notes: Erin and I didn’t really like this recipe. We had just picked it because we had fontina cheese and sun dried tomatoes from other recipes to use up, and from that perspective it was a success We just gave Annie a plain piece of chicken under the assumption that she wouldn’t like thee stuffing. She enjoyed her bland chicken and broccoli just fine though
Meatloaf recipe: http://kickassbbq.com/smoked_meat_loaf.html
Broccoli recipe: 1 head of broccoli tossed with olive oil, salt, pepper, and parmesan cheese. Roast at 425 for 20 minutes.
Mashed potatoes recipe: Quarter the potatoes and boil them until soft, mash with butter, sour cream, and cream.
Modifications: We used turkey thigh instead of beef, and added garlic, shredded carrot, and only used 4 strips of bacon.
UPDATE 4/30/12: Made this again last night and wanted to document what I thought was a winning combination of ingredients:
- 2 lbs ground turkey thigh
- 1/2 large onion, diced
- 2 stalks of celery, diced
- 1/2 carrot, shredded
- 1 jalapeno, diced
- 6 cloves garlic, minced
- 1 egg
- 2 T bbq rub
- 1/4 cup bbq sauce
- 1/2 cup panko breadcrumbs
- 6 slices bacon, cooked and chopped
Time to table: 30 minutes meatloaf prep, 90 minutes meatloaf grilling time. I made the broccoli and potatoes while the meatloaf was grilling.
Servings: 2 adults, 1 toddler, and several lunchs of leftover meatloaf
Notes: This was simply amazing. We made this meatloaf before using the smoker, not the grill, but this time was tremendously better. I was surprised at how tasty the turkey thighs were, and the grill cooked the garlic more than the smoker did, so it turned out better. Annie surprisingly loved the broccoli tonight and continued to ask for more off of Erin’s plate. Everything came together great in this meal, AND I timed everything perfectly so that it was all hot when we ate it. I’m pretty great, if you ask me.
Time to table: 45 minutes prep, 30 minutes bake time
Modifications: I steamed the broccoli just using a steamer basket and then chopped it even more because I like tiny pieces of broccoli and it appears Annie does too. Only needed 1 can of cream of mushroom soup. I think our bag of broccoli was maybe 16oz, not 20 but there was still plenty in there.
Servings: This makes a ton – filled a 13×9 pan. I’d say it would easily serve 6-8. We ended up freezing half of it for some other time, and still had enough for a lunch too.
Notes: This was pretty time consuming. Brown rice takes a long time to cook, and making a cheese sauce takes awhile as well. It’s certainly healthier than the original, and wasn’t particularly difficult, but it wasn’t a quick weeknight meal by any means. We did all like it quite a bit, so I found it worth the effort – really any meal that gets Annie to love broccoli is a win in my book.
Any meal that gets this face is a hit with Annie!
Time to table: 30 minutes, 40 minutes cook time
Modifications: I used fresh broccoli instead of frozen broccoli. We absolutely did not use the disgusting product that is Velveeta, I used shredded cheddar instead.
Servings: 6 adult servings
Notes: Erin had wanted a dish with rice, but luckily this was still pretty good. I should have steamed the broccoli because the stuff in the middle of the pan wasn’t quite done all the way. The mixture also didn’t seem creamy enough when I first mixed it, but while cooking, enough moisture came out of the ingredients to make it more like a casserole. I’d make this again.