Friday, January 21, 2011

Spaghetti Dogs

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I've have seen these spaghetti-dogs here and there, but never actually made them.


It's pretty easy; cut some hot dogs into 1 inch sections.  Because I serve young toddlers, I always cut hot dogs length-wise.  Insert uncooked spaghetti into the dogs (I used whole wheat spaghetti).  It took more time than I thought it would.  If you have little helpers at home, that would be a good job for them.



Cook according to the directions for the spaghetti.



I put a toddler meal-sized portion into baggies and into the freezer.


On the morning I want to serve these, I will take a portion out of the freezer and put into a mini crock pot.  At lunchtime, it will be defrosted and heated through.  I can't wait to see the toddlers' faces when I serve them.


Pamm

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Thursday, January 20, 2011

Blueberry-Oat Muffins

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Sometimes I want more than just a blueberry muffin.  Adding some oatmeal bulks up the muffin while adding extra nutrients.



Blueberry-Oat Muffins
1 pouch (or box) blueberry muffin mix
1 cup oats
1 egg
1/4 cup milk
2/3 to 3/4 cup water

Mix all ingredients well.  Fill greased muffin cups 1/2 full of batter.  Bake at 400 degrees for 15-18 minutes.  Makes 8 muffins.

I doubled the recipe and got 14 muffins.


I put them in a gallon baggie and into the freezer.  When I served them for snack I got a few out and let defrost at room temperature then served them to the toddlers.  They love them!


Pamm

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Wednesday, January 19, 2011

Tuna and Orzo

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This is a very easy recipe.  I care for one little guy who gobbles this up ans fast as I give it to him!

1 large pouch tuna
1 small bag frozen peas and carrots
1 pound orzo
1/2 bottle ranch dressing

Cook the orzo according the the directions on the package; drain.


In a large bowl, combine all the ingredients.  Serve, freeze, or chill.



I divide it up into toddler-sized meals and put in the freezer.  I let it defrost in the refrigerator overnight and serve cold or if I forget, I will put it straight from the freezer into a mini crock pot first thing in the morning.  By lunch, it will be defrosted and heated through.  The toddlers don't seem to mind if it's cold or warm.


Simple, colorful, appetizing......


Pamm

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Tuesday, January 18, 2011

Pork Chops for the Slow Cooker

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I found a couple of packages of pork chops in the the clearance bin.  I looked for a different way to prepare them and came across this recipe for Pork Chops for the Slow Cooker.  Since I'm the only one who will be eating pork chops, I set it up in individual portions.


6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed (I used 2 teaspoons minced garlic)
salt and pepper to taste


I cut the fat off and bones out of the pork chops (they were on clearance, so some of them had bones in them).  I ended up cutting the pork into bite-sized pieces, but you could leave them whole.


I mixed all the ingredients up and divided them evenly into meal-sized portions and put it into the freezer.

On the day before I wanted it for dinner, I put it in the fridge overnight to defrost.  At lunchtime the next day, I put the entire contents of the baggie into the crock pot on high for one hour, then low for the rest of the afternoon.  By dinnertime, the chops are cooked through.

They are full of flavor and tender.  It's a recipe I will add to my regular rotation of meals.

Pamm

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Monday, January 17, 2011

Pumpkin Cornbread

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When I first read "Pumpkin Cornbread" it did not sound appetizing.  I couldn't resist trying the recipe, though.  I'm so glad I did because it's very yummy!



1 cup corn meal
1 cup milk
1 cup whole wheat flour
2/3 cup sugar
3 tsp baking powder
1 egg
1/2 cup vegetable oil
3/4 cup pumpkin
pinch each:  nutmeg, ginger, allspice, and cinnamon



Combine cornmeal and milk and let stand 15 minutes.  Preheat oven to 400 degrees.  Lightly grease square baking pan.  When 15 minutes is up, combine all ingredients and mix well.  Pour into pan.  Bake 20-25 minutes; until toothpick inserted in the middle comes out clean.


I used way more than a pinch each of the spices, probably close to two teaspoons each.

I cut into squares, wrapped each in plastic, and put them in the freezer, all but one to try.  It tasted so good!  Sort of like a gritty pumpkin bread.  Again, that doesn't sound appetizing, but it's super  yummy.

I like that it calls for whole wheat flour, too.  I love to pack nutrients into the foods I serve the toddlers.

I let a couple of squares defrost at room temperature during the morning, then served them to the toddlers with lunch.  They loved it and asked for more "cake"!


Pamm

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Friday, January 7, 2011

Turkey, Beans, and Rice

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Remember my Overnight Black Beans?  I held out about half of them for this recipe.

I love simple, wholesome recipes I can use for the toddlers.  I usually make this recipe with chicken, but I had some leftover turkey that I used this time.



half a bag of black beans, cooked and drained
(or you could use 2 cans black beans, drained)
6 cups cooked rice
3-4 cups cooked, chopped turkey (or chicken)
1 tablespoon garlic powder

Mix all ingredients and store in meal-sized packages and straight to the freezer.

On the morning I want to serve this to the toddlers for lunch, I take a package out first thing in the morning and put it straight from the freezer to my mini crock pot.  I will stir it a few times throughout the morning and by lunch time, it will be defrosted and heated through.

This is a favorite toddler meal for the toddlers and me :)


Pamm

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Wednesday, January 5, 2011

Overnight Black Beans

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What a lovely gift!  I was given some dried black beans.  I decided to keep is simple.


The first step is sorting the beans and discarding the imperfect ones and rinse with cold water in a colander.  I put them in a container, filled with water at least two-inches over the beans, then put the whole thing in the fridge.  Soak for at least 6 hours or overnight.  I started this project in the morning and let them soak all day.


Before going to bed, I dumped the soaking beans in the colander and rinsed again.  I put the soaked beans into my crock pot.  I added two cans of beef broth, a cup of water and two onions cut into fourths.  I wanted to bump up the nutritional value and flavors, so that's why I added the broth.  You could just use water.



I turned my crock pot on low and went to bed.  When I got up the next morning, the beans were perfect!


I put some in toddler-sized meal portions and into the freezer.  I set some aside for a recipe (see later this week).

When I serve these to the toddlers as a side dish for their lunch, I will take them out of the freezer first thing in the morning and put into my mini crock pot.  I'll stir it a few times and it will be defrosted and heated through by lunch time.  The toddlers love beans!


Pamm

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Monday, January 3, 2011

Sausage and Cheese Balls

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I adore this recipe.  It's easy, tasty, freezes and reheats well.  I made a double batch, the recipe below is for a single batch.



Easy Sausage & Cheese Balls

1 1/2 cups biscuit mix
3 or 4 cups shredded cheese
1 pound bulk turkey sausage

Mix biscuit mix and cheese. Add raw sausage and mix with your hands like meatloaf.



Shape into balls the size of walnuts (I used my cookie dough scoop). Place on cookie sheet. Bake at 350 degrees for 25 minutes.



Remove from oven and drain on paper towels. Great warm and good cold.


They taste like fluffy meatballs, lol.



Pamm

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Sunday, January 2, 2011

Potato Pancakes

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We rarely have leftover mashed potatoes.  When we do, I jump at the chance to make Potato Pancakes.


2 cups leftover mashed potatoes
1/4 cup flour
1/4 cup milk
1 egg, beaten
1 tbsp. onion, minced
1 tbsp. garlic, minced



Combine mashed potatoes, flour, milk, egg, onions and garlic. Add salt and pepper as desired. Form into 3 inch round patties and fry in cooking oil. Brown on both sides. Drain and serve.




They are very delicious and they don't last long!



Pamm

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