New Recipies for all of you mothers.

Tarah - posted on 02/05/2010 ( 73 moms have responded )

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Hello ladies,

I hope all is well with you and your little bundles of Joy. I know that I am getting really excited since my little man is about to turn one on the 24th.

A few weeks ago I was asked by a few mothers to share some ideas on food for the Children without them knowing that they are eatting the fruits and veggies since I am Chef and i love to cook. I am writing you ladies to let you know that I will soon have the first siers done and I will post them up thru here for you ladies. I have a picked a few of my son's favs as well as my husbands to give you ladies a good start. I hope you will enjoy and these will all be good for the whole family as well as the children grow it will recipies that they will be able to help in the kitchen with.

Please let me know if you have anything that you are looking for, any ideas and also what does your child think of them. I hope you will all enjoy

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Tarah - posted on 04/16/2010

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Ladies I hope all is well with you and your families. I am sorry it has been a few days ( ok over a week) since i last posted.... life gets crazy with little ones some times. 4 new teeth in a matter of a week.. it has been hard on him and me

Here is a new one that I just started to make that my son loves!!!

Curried Pork or Chicken

1 T Cumin powder
2 T curry powder
1 t onion powder (or 1 T finely chopped green onion)
1 t garlic powder (or 1 garlic clove finely chopped)
Salt and Pepper
1 T freshly grated ginger (or 1 t ginger powder)
1-2 T cooking oil
1 pound of cubed pork or chicken (I suppose beef might also be good)

Sauce: 1 C plain yogurt, 2-3 T chopped fresh cilantro and salt and pepper to taste

Mix the cumin, curry, onion, garlic, salt, pepper & ginger in a large ziplock bag. Add meat, marinate for ½ hour (or you can marinate as long as 24 hours).

Mix up the yogurt and cilantro sauce.

Heat oil in pan (I use a grill pan or you could also make these on an outdoor grill… someday) J

Add meat, turn and brown, about 10-15 minutes until meat is firm and no longer pink in center.

Serve with brown rice ( or white) and veggies Most of the time I try to make a little extra of the marinate and I put the veggie in and cook them like I am making Stir Fry.

ENJOY

Tarah - posted on 04/06/2010

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This is a good one since it can be good for both warm summer nights as well as for those nights when it is just sightly chilly.

Creamy corn and potato chowder

2 TBSP Butter
¼ Cup Flour
1 ½ Cups Chicken Stock
2 ½ Cups Milk
1 tsp Smoked Paprika (or regular paprika which ever you have on hand)
½ lb Bacon-cut in small bits
1 Small Mined Onion
2-3 Small / Med Potatoes, peeled and diced into small cubes
1 – 1 ½ Cups of corn (frozen and thawed or canned which ever you)
Salt and pepper to taste
A few dashes of Tabasco (optional)
Chopped fresh chives or green onions

1. Fry bacon till crisp, remove from skillet and drain on paper towel.

2. Meanwhile, melt butter over low heat in a medium/large soup pot. Add flour and whisk till it becomes thick.

3. Add chicken stock, whisk till there are no lumps.

4. Add milk and then simmer (on low, do not boil!!)

5. Add potatoes & onions. Stir frequently so it does not stick, till potatoes are tender, about 20 minutes.

6. Add the corn and salt and pepper to taste.

7. Add hot sauce (or serve separate on the side)

8. Add soup to bowls, top with crumbled bacon and chives (or green onions) and hot sauce and even a little sprinkle of cheddar cheese if you want.

Another idea is to add some chicken to it if you want just cook the chicken right after you cook the bacon in the same pan .

Enjoy!!!

Tarah - posted on 04/05/2010

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I hope everyone had a great weekend. My lil man had fun picking up the eggs but he didnt care to much about what was in the eggs..lol.. o well i guess i should be happy he didnt care for the candy...



Here is a good one for today and i will try to get a few up today since i didnt post over the weekend. hope all is well and what are your ladies thoughts so far??? what are your favs of the ones on here???



Ranch Pasta Bake



1 Small bunch of Green onion

1 Package of dry Ranch Dip Mix

1 Package of any style pasta

2- 8oz cans of Tomatoe Sauce

1 -16oz container of SourCream

1 Package of mozzeralla cheese

3 Cups Butternut Squash Puree

1 mall container of Feta Cheese

1 Greases Pan( your size of choice)



1. Preheat oven to 350degreese



2. Boil Pasta until tender then drain well.



3. Put back in Pot and add the Tomatoe Sauce, Feta Cheese,



4. Chop Green Onions into small pieces, Mix into Sour Cream and the Butternut Squash Puree then add to Pasta,Mix in



5. Dry Ranch Dressing Mix and a little bit of Garlic Salt and Pepper to taste.



6. Put in Greased pan then spread Mozzerella Cheese over top of Pasta until covered.



7. Place in oven on center rack for 15-30 minutes until cheese is well melted and dish is nice and hot. Pull out and let set for 15 minutes.



Dig In and Enjoy for my son loves this dish and his father who hates veggies loves it too… I even tried it with out the puree and he asked that I put it back in but there are two totally different flavors with out the puree…. remember to have fun and enjoy!!!!!

Tarah - posted on 04/02/2010

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Banana Rolls

1 (8 ounce) package ⅓ less fat cream cheese
¾ cup SPLENDA No Calorie Sweetener, Granulated
2 bananas
2 teaspoons vanilla extract

1.Preheat oven to 350 degrees F.

2.Mix SPLENDA , cream cheese, bananas and vanilla in a medium mixing bowl using a hand mixer. Mix until creamy.

3.Place crescent rolls on an ungreased baking sheet. Spread about 1 tablespoon of filling onto each crescent roll and roll into crescent shape.

4.Bake in preheated oven 12 to 15 minutes or until lightly browned.

2 (10 ounce) cans reduced fat crescent rolls

Tarah - posted on 04/01/2010

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Luanne,

Herer are a few for you that are snacks that can be used as a meal or as snacks and you are able to make thme soft or a little crunchy.

Italian Potato Fingers


2 Large Potatoes
1/4 Cup butter
1 package of dry italian salad mix
1 cup grated parmesan cheese

1. preheat oven to 400

2. wash potatoes leave skin on. Slice the potatoes in half length wise, then into quatrers. Continue to do this until they are thin wedges. about 20 pieces per potato sometimes only 16.

3. Combine Butterafter you melt it with the seasoning packet in a large bowl. add the potatoes to the bowl and toss

4. place on a baking sheet in a single layere and bake for 35 to 40 minutes. Enjoy

Herb and Cheese Filled Cherry Tomatoes

15 to 16 cherry tomatoes
1 pack of cream cheese - 3 ounces
2 tsp dill mix or seasons mix of garlic, dill, salt, pepper, thyme
1/4 cup spanish puree
1 tsp milk

1. with tomato es slice inhalf. remove seeds and turn upside down on a paper towel to drain any liquid.

2. In a bowl mmis the chream cheese seasonings, puree, and milk

3. spoon or pipe into the center of the tomatoes the filling.

4. Enjoy

Luanne - posted on 03/31/2010

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Hi Tarah, these are really excellent. Do you have any ideas for snacks for a 14 month old? The trick is that he cannot really chew yet so I'd need something soft.
Thanks so much!

Tarah - posted on 03/31/2010

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Quick & Delicious Jambalaya

1 lb Chicken ( cut into small bit size pieces)
1 lb Smoked Sausage (cut into bit size pieces)
1 Large onion (chopped)
1 Large Green Pepper (chopped)
1 garlic glove (minced)
2 cups rice
3 cups Chicken broth
1 tbsp kitchen bouquet
Creole seasoning
cooking spray

Spray with cooking spray a pan large enough to cook entire meal in one pan, over medium high heat add chicken and cook until no longer pink. Add in Sausage, onions, green peppers and garlic. If your mixture sticks just add a tiny bit of water and stir.

Once onions are tender add rice, chicken broth, chicken bouquet and enough Tony's seasoning to your taste. Bring to boil. Cover and lower temperature to low, cook for 25 minutes.

Do not open lid until timer goes off.

Stir it up and serve.

Tarah - posted on 03/30/2010

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Potato Crust Spinach and Mushroom Quiche

2 TBSP melted butter
1T Olive oil
2 cups shredded potatoes (ring dry between some paper towels)
¼ c chopped onion
Salt & Pepper
1 ½ - 2 cups creamed spinach (frozen, make sure it’s thawed)
6-8 ozs of sliced mushrooms (white button and/ or crimini)
1/3 c shredded white cheddar cheese (or any other cheese really)
3 eggs
¼ c milk

Press the potatoes into a 9” BUTTERED pie plate. Drizzle with 2 T of the melted butter and add salt and pepper. Bake the crush 25-30 minutes till golden brown, at 425 degrees F

Mix creamed spinach, eggs, milk and more salt and pepper.

Saute the mushrooms and onions in 1 T olive oil and 1T butter.

When crust is ready, later mushrooms & onions over it, then pour the spinach mixture over that and top with cheese.

Bake 25-30 minutes more at 350 degreees F

Tarah - posted on 03/28/2010

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Slow Cooker Stuffed Peppers

1 package Spanish Rice Mix
1 Pound Ground Beef
1/2 Cup Diced Celery
3/4 Cup Carrot Puree
3/4 Cup Zucchini or Summer Squash Puree
1 beaten Egg
1 Medium Green Bell Peppers halved lengthwise, cored and seeded
1 Can ( 28 Ounces ) whole peeled tomatoes, undrained
1 can ( 10 ounces to 11 ounces) Conddensed Tomato Soup - undiluted
1 Cup Water

1. Set aside seasoning packet from rice. Combine beef, rice mix, celery, onion and egg in large bowl. Divide meat mixture evenly among pepper halves.

2. Pour tomatoes with juice in the Crock Pot. Add The Carrot Puree and the Zucchini Summer Squash Puree and mix. Argnge filled peppers on the top of tomatoes. Combine tomato soup, water and reserved rice mix seasoning packet in medium bowl. Pour over peppers/ Cover and cook on low for 8 to 10 hours.

Tarah - posted on 03/27/2010

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Crazy Sutffing

I use this one at least once a week and it will last the next few days after i make it. Growingup we had a lot of stuffing and turkey. So now i use other meats but i found my son loves it when i make this.

1 bag stuffing or box which ever you have on hand. Make as it says to but add the following.

1/2 cup spinach puree
1/2 cup carrot puree
1/4 cup Sweet Potato Puree
1 small onion - chopped fine
2 stalks of celery - small dices

1. Preheat oven to 400

2. After Stuffing has been make to boxes instructions add the Purees and veggies. Let cook over medium heat for 5 minutes

3. Spread out on a cookie sheet and let stand till cool.

4. Take cookie cutters and cut the stuffing into shapes... my son helps with this part. place on a second cookie sheet and bake in oven for 15 minutes or until nice and golden brown.

5. Let cool and enjoy. It is great because my son will feed himself these and he really enjoys them and i am able to portion these out so i know he doesnt eat a whole lot of them. Also great as a snack the next day just heat up in the oven for 5 to 10 minutes.

Venecia - posted on 03/27/2010

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My girls arent picky eaters. They love their fruits and veggies. I even go so far as using cookie cutters to make meal time more enjoyable for them. Cant wait for those recipes though!

Tarah - posted on 03/27/2010

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Faith here is another beef recipie for you... try adding Spinach Puree to dishes as well since it is very high in iron. I have done several recipies down below that i have used it with.

Patchwork Casserole

2 pounds ground Beef
2 cups chopped green bell pepper
1 cup chopped onion
2 pounds frozen hash browns thawed or if you have some left over from another meal
16 ounces tomato sauce
1 cup water
6 ounces tomato paste
1 cup spanish Puree
1 tsp salt
1/2 tsp dried basil
1/4 tsp pepper
1 pound amercian cheese - sliced cheese works the best

1. Preheat Oven to 350

2. Brown the Beef in a large skillet and drain off the fat. Add the bell peppers and onions until tender. Stir in the potatoes tomato sauce, water, tomato paste, salt, pepper, Spinach Puree and basil

3. Fill a 13 x 9 baking pan with the meat and potato mixture half way. cover with half of the cheese. Fill the rest of the pan with the mixture. Cover with aluminum Foil and Bake for 45 minutes

4. Cut the remaining Cheese into fun decorative shapes. Place on the top of the dish when it is done cooking and let stand for 10 minutes covered ot until the cheese has had time to melt.

If you dont want to make such a large size dish this can be done in your crock pot and let it cook slowly for 3 hours and then use the cut outs of cheese as you serve to have fun with the family. It is also a great way to show and teach numbers with shapes.

Faith - posted on 03/27/2010

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I'd like to see ground beef recipes, if and when u have time.... my daughter's iron was low last visit and i'm trying to add beef to everything! it doesn't always work... thanks!

Tarah - posted on 03/27/2010

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Classic Beef and Noodles
(Can be done in a slow cooker)

2 Pounds beef for stew, cut into 1 -inch pieces
1/4 pound mushrooms, sliced into halves
2 TBSP chopped Onion
2 Cloves Garlic, Minced
1 tsp Salt
1 tsp dried oregano
1/2 tsp Pepper
1/4 tsp dried Marjoram
1 Bay Leaf
1 1/2 Cups Beef Broth
1/3 Cup Dry Sherry
1 Container Sour Cream - 8 Ounces
1/2 Cup All Purpose Flour
1.4 Cup Water
4 Cups Hot Cooked Noodles

1. Heat Oil in large skillet. Brown Beef on all sides ( Work in batches, if you need to)

2. Combine Beef, Mushrooms, Onion, Garlic, Salt, Oregano, Pepper, Marjoram, and Bay Leaf in a large pot, or in crock pot. Pour in Beef Broth and Sherry. Cover and cook. If doing this on stove top cook about 2 hours if you are using a crock pot cook for 8 to 10 hours on low heat 4 to 5 on high heat. When done cooking remove the Bay Leaf and throw away.

3. If you cooked on low heat in the crock pot turn onto high. Stir together Sour Cream, Flour, and water in a small bowl. Stir about 1 cup of the liquid from the meat into the Sour Cream. Add Mixture into the Meat and broth. Cook on high for 30 more minutes or until it all becomes nice and thick and bubbly. Put noodles down on plate or in a bowl and then top with the meat and sauce. Serve with Sour Cream and Enjoy!!!

Tarah - posted on 03/26/2010

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Cantonese Pork

(Another Great Slow Cooker)



2 Pork Tenderloins - about 2 pounds

1 Tablespoon Vegetable Oil

1 Can - 8 Ounces - Pineapple chunks in juice, undrained

1 can - 8 ounces - Tomato Sauce

2 Cans - 4 ounces each - sliced mushrooms, drained

1 medium Onion , thinly sliced

3 Tablespoons brown sugar

2 Tablespoons Worcestershire Sauce

1 1/2 teaspoon salt

1 1/2 teaspoon white vinegar

Hot Cooked Rice



1. Cut Tenderloins in half lenght wise. Then Cross Wise into 1/4 inch slices. Heat all in large non stick skillet over medium - low heat. Brown Pork on all sides. Drain Excess fat and discard.



2. Place pork, pineappl with Juice, tomato Sauce, mushrooms, onions, sugar, worcestershire, salt and vinegar in slow cooker.



3. Cover, cook on low 6 to 8 hours or on high for 4 hours. Serve over rice. and Enjoy!!

Tarah - posted on 03/26/2010

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Melissa in responce to your post here is another slow cooker idea and it uses beef. I hope you enjoy!!

Slow Cooker Meatloaf

1 1/2 pounds ground beef
3/4 cup milk
2/3 cup bread crumbs
2 beaten eggs
2 TBSP minced onion
1 tsp salt
1/2 tsp ground sage
1/2 cup ketchup
2 TBSP brown sugar
1 tsp dry mustard
1/2 cup veggie puree of your choice i use carrot or bean that have been purred most of the time for this one.

1. combine beef, milk, bread crumbs, puree, eggs, onion, salt, and sage in a bowl. Shape into a ball and then place into the slow cooker. Cover and let it cook on low for 5 to 6 hours. if you have the time at home cook on high for 3.5 hours.

2. Fifteen minutes before serving combine the ketchup, brown sugar and mustard in a small bowl. pour over top of the meatloaf. Cover the meatloaf back up and cook on high for 15 minutes.

Enjoy.

Melissa - posted on 03/26/2010

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I am really a fan of anything I can put in the crockpot in the morning and it be ready when I get home from school. Also I need suggestions for meat dishes other than chicken b/c my son is gettin a little burnt out on it. And we loved the yogurt pops. Thanks so much.

Tarah - posted on 03/26/2010

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Ladies this great as a snack for the kids that can also be used when having a party or as a meal that is just fun made with finger foods.



BBQ’d meatballs



1 Bag Frozen Meatballs (30 to 40 in a bag)

1 1/2 Cups BBQ Sauce - If you would like to make your own BBQ Sauce it is simple. Take a bottle of Ketchup and empty into a sauce pan on the stove. Add 1/2 to 1 cup dark brown Sugar. and then what ever spices you would like. I normally use Garlic Salt, and a little hot sauce to add a kick.



3 TBSP Teriaki Sauce

1/3 Cup Apriot Puree

1/3 Cup Carrot Puree



Stir all together in crockpot and cook 3-4 hours on high or 5-6 hours on low. Or, place in 350 degree oven for about 45 mintues to one hour.



Serve with a salad or Rice Balls - Recipies below, or Zucchini Fritters - Recipie below. Enjoy.

Tarah - posted on 03/24/2010

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Another Great snack time treat.

Zucchini Fritters

• 1 pound (about 2 medium) zucchini
• 1 teaspoon salt or a little less onion salt
• 1 tablespoon (1 lemon) freshly grated lemon zest
• 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
• 1 medium clove garlic, minced or onion (green chives)
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour or bisquick

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

3. Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

If you dont want to use Zucchini use Carrots, or a combo of both together. LEt me know what yo u ladies think

Tarah - posted on 03/23/2010

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Here you go Ladies... THis is a fun one that as the kids grow they will be able to help grate the cheese... plus it is simple, fast and you put it in the over and it takes take of its self

Baked Macaroni and Cheese with Ham and Peas

6 TBSP Butter
4 TBSP Flour
1 3/4 Cup Whole Milk
3/4 Cup to 1 Cup of Culiflower Puree
Fresh Thyme (a few sprigs) – or dried (optional)
1 fresh garlic clove (optional)
1 1/4 Cup shredded Swiss or Gouda cheese
1 1/4 Cup shredded white cheddar cheese (or orange)
1/2 Cup grated Parmesan cheese
1 1/2 - 2 Cups diced Ham
5 Cups cooked macaroni (or other pasta)
1 Cup frozen thawed peas
1/2 Cup Bread Crumbs
1/4 Cup chopped fresh green onions (scallions) - optional
1/4 TSP White pepper
1/2 TSP dry mustard powder

If you don’t have white pepper and/or mustard powder, it’s fine, just add some black pepper for flavor

1. Warm the milk in a small saucepan with the thyme and garlic

2. Melt butter in a separate pan, stir in flour, stir in warm milk slowly and whisk quickly to keep lumps out. Stir till thickened and creamy. Add the Puree (add a bit more milk if too thick)

3. Add pepper and mustard powder. Stir in the cooked macaroni and coat well.

4. Add all of the shredded cheese, stir in the ham and peas.

5. Pour into a buttered 9 x 13 pan. Mix the parmesan cheese, bread crumbs and scallions together and sprinkle over the top.

6. Bake at 350 degrees F for about 20-25 mins. This makes a large pan, cut the recipe in 1/2 for a smaller portion.

Tarah - posted on 03/19/2010

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Burgers 1 with Cauliflower and/or Carrots

1/2 Pound Lean Ground turkey or sirloin
1/2 Cup Breadcrumbs
1/2 Cup Cauliflower or Carrot Puree - or you can use both
1/4 Cup Milk
2 TBSP Soy Sauce
2 Cloves of Garlic - Chopped
1/8 TSP Pepper
Nonstick Cooking Spray
1 TBSP Olive Oil
8 Small Whole Grain Dinner Rolls or Slices Bread for the buns

1. Preheat Oven to 400 degrees or turn on Grill

2. In a large Bowl, stir together the meat, breadcrumbs, vegetable purees, milk, soy sauce, garlic, and pepper with a wooden spoon or hands if you dont mind getting a little dirty.

3. Form the meat mixture into 8 patties and place them on a sheet of waxed paper or foil.

4.If you do not want to use a grill or dont have - Coat a large non stick skillet and spray with the cooking spray. Place it over medium - high heat. Add oil once hot and then place burgers in to just get them browned on either side.4 to 5 minutes on a side.

5. Next put the burgers onto a cookie sheet and place in oven for 4 to 5 more minute.

6. if you have a grill place on how grill for 6 minutes on one side and 6 minutes on the other... or until it is done for your family.

7. Serve on the buns with the toppings that you and your family like and ENJOY!!!!!!

Tarah - posted on 03/18/2010

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Ladies here is the Recipie for you that my lil man has been wanting non stop since he got home from the dr. He is all better and back to normal now.



Frozen Yogurt Pops



2 Cups Plain Yogurt

2 Cups of Berries - any kind that you want. Use frozen ones and microwave for a minute.

1/2 Cup to 3/4 Cup Sugar



Combine the Yogurt, Berries and Sugar in a blender. Blend until smooth. Pour into ice cube trays or into popsicle molds and freeze. If you use an ice cube tray you can use tooth picks for the sticks.



Enjoy ladies.

Tarah - posted on 03/16/2010

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Yes we found out that he is alergic to a certin medicen that they had given us to help out his eye infection... he was a litle dehydrated and i couldnt get him to drink so we had to make a trip to the E.R. thank you for your concern and he is much better... I will put the Recipie on here later for the frozen goodies he is eatting today that are keeping him hydrated... they are good for not only the littles but good to eat and great for hot summer days that are soon to be here.

Thank you Again

Tarah - posted on 03/16/2010

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Sorry Ladies it has been a few Days my son was in the Hospital so I have been taking care of him... Here is another great one for you and I you are enjoying

Peanut Butter and Sweet Potato Oatmeal Cookies

Non-Stick Vegetable Spray
1/2 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
1 Cup Quick Oats
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 Cup Light Brown Sugar - Pack the cup
1/3 Cup Butter
1/3 Cup Creamy Peanut Butter
1/2 Cup Sweet Potato Puree
1/4 cup Buttercream

1. Preheat over to 350 degrees. Spray the cookie sheet(s) with non stick spray.

2. Whisk together All Purpose Flour, Whole Wheat Flour, Oats, Baking Soda and Salt in a medium sized bowl.

3. In a Large bowl beat together sugar, butter, Sweet Potato Puree, Peanut Butter and Butermilk.

4. Slowly add the flour and oat mixture to the Large bowl and mix until a soft dough forms. If need be add a few more oats if it is not firm enough to make ball out of the dough.

5. Shape the dough into balls about the size of a walnut and place on the baking sheet(s). Place about 2 inches apart

6. Cook 10 to 12 minutes... let cool on rack..... ENJOY!!!!

Makes about 30 cookies

Tarah - posted on 03/12/2010

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Tortilla "Cigars" - Rolls



1 Cup sauted or roasted chicken or turkey, cubed

1/2 Cup Shreded Cheddar or Amercian Cheese

1/2 Cup Yellow Squash Puree

1/2 Cup Carrot Puree

4 Ounces Cream Cheese

1/4 TSP Garlic Powder

1/4 TSP Salt

6 Large Whole-Wheat Tortillas



1. Preheat the oven to 350 degrees. Line baking sheets with aluminum Foil or Parchment Paper



2. In a large Bowl, Stir together the Chicken or Turkey, Cheese, Squash, and Carrot Purees, Cream Cheese, Garlic Powder and Salt



3. Cut the Tortillas in half. Place one half on the work space with the flat edge facing you. Spread about 2 to 3 TBSP of the filling along the edge and then spread over the rest of the shell. Starting at the edge rol the tortilla in a "Cigar" shape, completely enclosing the filling. Place the seam side down on the baking sheet. Stuff and roll the rest of the tortilla shells.



4. Bake until the tortillas begin to brown 4 to 5 minutes. Let sit for 2 minutes before serving. Enjoy... Try using Sourcream or salsa as a dip for these.

Tarah - posted on 03/10/2010

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Broccoli and Cheese Soup

1 1/2 Cup Broccoli, Chopped
1/4 Cup Celery, Diced
1/4 Cup Onions, Chopped
1 Cup hicken Broth
2 Cups Milk, For Creamer soup use a whole milk
2 TSP Cornstarch
1/4 TSP Salt
Pepper to Taste
1/2 Cup Swiss Cheese or Cheader Cheese , Grated

1. Place Vegetables and CHicken Brooth in a saucepan and bring to a boil. Reduce Heat, Cover and Cook until Vegetables are tender.

2. In a bowl, Mix Milk, Cornstarch, Salt and Pepper. Add to cooked Vegetables.

3. Cook, Stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.

This will serve 4.

Tarah - posted on 03/07/2010

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Second Recipie for the day

Snack Time Idea

Rice Balls

1/2 Cup Short Grain Brown Rice ( Or if you have leftover cooked rice use 1 cup of that)
Nonstick Cooking Spray
3 TSP Olive Oil
1/4 pound Chicken Cutlets, rinised and dried
1 1/4 TSP Salt
1/8 TSP Pepper
1/2 Cup Sweet Potato Puree
1/4 Cup Shredded Reduced-Fat Cheddar Cheese
1/4 Cup Lowfat (1%) Buttermilk
1 Large Egg , Lightly Beaten
1/2 Cup Spinach, Broccoli, or Butternut Squash Puree
1 1/2 Cup Whole - Wheat Cracker Crumbs, or Breadcrumbs

1. Place the rice in a small sauce pan with 1 cup water; cover and bring to a boil. Reduce the heat to very low and cook until the rice is tender, 30 to 40 minutes. You can also use a rice steamer if you have one.

2. Meanwhile, Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot add 1 TSP Olive Oil. Sprinkle the Chicken with 1/4 TSP Salt and the Pepper. Cook until no longer Pink in the center - 4 to 5 minutes per side .

3. Cut the chicken into chunks and place then in a food processor or blender . Add the Sweet Potato Puree, Cheese, 1 TSP Salt, and the Buttermilk and blend until smooth. Transfer the mixture into a large bowl and stir in the cooked rice. Roll the mixture into 1- Inch balls and place them on a sheet of waxed paper or aluminum foil.

4. In a Small Bowl mix the Egg and the Vegtable Puree of your Choice together with a fork. Put the Crumbs into a bowl. One at a time, dip the rice balls into the egg mixture and then roll them over the crumbs for an even coating.

5. Coat a large nonstick skillet with cooking spray and set it over medium - high heat. When the pan is hot, add the remaining 2 TSP of Olive Oil. Add the Rice Balls and cook for 5 to 7 minutes turning occasionally and spraying with cooking spray until browned and crispy all over. Serve warm.

This is also great without the Chicken. I normally add extra Pureese and more cheese if i dont put the Chicken in.

Tarah - posted on 03/07/2010

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Hope these are helping you ladies and that your families are enjoying them. Today I am putting one on here that reminds me of spring time and it is a real hit... I normally make it for sunday family get togethers and special events thru the spring and summer... Enjoy it ladies

Lemon Raspberry Cupcakes

With Yellow Squash and Beets

Filling
1/4 cup frozen raspberries, thawed
4 TBSP beet Puree - if your family thinks it is too much use half
2 TBSP Confectioner's Sugar / Powder Sugar
1 TBSP Soft Tub Margarine Butter

Batter
1 Cup Granulated Sugar
1/2 Cup nonfat ( Skim) Milk
3/4 Cup Yellow Squash Puree
1/3 Cup Vegetable Oil
2 Large Egg Whites
2 TBSP Lemon Juice
1 TSP Pure Lemon Extract
2 Cups All-Purpose Flour
2 TSP Baking Powder
1/4 TSP Salt

Frosting (this is Optional)
1 (8-ounce) Package Reduced-Fat Cream Cheese
1/2 Cup Confectioner's Sugar / Powder Sugar
1 TSP Pure Lemon Extract

1. Preheat the over to 350 degrees. Coat the muffin pan(s) with nonstick cooking spray or line with paper baking cups

2. For the Filling, Puree the raspberries, beet puree, sugar, and margarine in a blender or food processor, Set aside.

3. For the Batter, Beat the Sugar in a large bowl with the Milk, Yellow Squash Puree, Oil, Egg Whites, Lemon Juice and Lemon Extract until smooth. Add the Flour, Baking Powder, and Salt, then mix until it is fully incorporated.

4. Using about half the batter, fill each muffin about one-third full. Dot each with the raspberry filling. ( enough to cover and make a layer of it.) then cover the rest filling with more of the batter.

5. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20 to 25 minutes. Turn the cupcakes onto a cooling rack to cool.

6. For the Frosting, beat together the cream cheese, sugar, and lemon extract. Spread the frosting over the cooled cupcakes.


Ladies another few ideas is to make a cake and then you could cube it to make sundays with it by layering it with yogurt and fresh rasberries.

Enjoy Ladies!!!!!

Tarah - posted on 03/06/2010

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Kimberly, Im glad that you like it.. i have found that it is a great one and that that all ages enjoy it

Tarah - posted on 03/06/2010

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Pita Pizza

8 - 4 inch whole wheat pita pockets
1/2 cup spinach Puree
2 cups bottles tomato Sauce
2 cups thinly sliced part-skim mozzarella

1. Pre Heat Oven to 400 degrees
2. Spread spinach puree on each pita so that there is about a 1/2 of edge around the pita. Spread the Pizza Sauce over the puree, it should cover and go until it is a 1/4 inch from the edge of the pita.
3. Next lay the cheese over top the sauce, Cover anywhere that you migt see green.
4. Place the pizzas on a foil covered pan and bake 5 to 10 minutes. Depends on how melted and crispy you would like your cheese. Let the pizzas cool for about 5 minutes so that the cheese is able to firm up so that no one can the see the puree under it.
5. ENJOY!!!!!!!!!

You could also use carrot puree , Sweet Potato Puree, or Butternut Squash Puree

[deleted account]

Love the applesauce muffin idea with the purees in it! I will try that one for sure. And thanks for the cream cheese spread suggestions.

Tarah - posted on 02/27/2010

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Ladies here is a fun snack for all ages... i also put a really good soup below today

Deviled Eggs

6 large Eggs
3 TBSPs of Mayo
1/4 cup cauliflower or Carrot Puree
1/8 tsp salt
pepper to taste
Paprika to taste

1. Place the eggs in to a pan to boil and cover them with water. After they start to boil take off heat right away and let stand fully covered for 15 to 20 minutes.

2. Drain the eggs and run under cold water and peel

3. Cut the eggs in half length wise. Remove the yolks into a medium sized bowl.

4. add the mayo , vegetable puree, and salt. Mash with a fork.

5. Fill the eggs with the mixture and enjoy.

This is a great thing for a snack or a side dish. It is also full of good calories and not bad ones.

Tarah - posted on 02/27/2010

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Meatball Soup

3 ounces of whole wheat shaped pasta- like bowtie or wagon wheels
non-stick cooking spray
1 tbsp of olive oil
1 small onion, chopped
2 cloves of garlic, chopped
1 ( 28 ounce) Can whole peeled tomatoes with their juice
1/2 cup carrot Puree
1 1/2 tsp salt
3 cups reduced -fat low-sodium beef or chicken broth
3 slices whole wheat bread, cubed
1 large egg , lightly beaten
1/4 cup skim milk
1/2 cup sweet Potato Puree
2 tbsp grated parmesan plus you will need extra for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 pound lean beef, turkey, or chicken

1. cook the pasta in a large pot of boiling salted water according to the package directions until the noodles are just a little al dente... just before they are soft. Drain and set aside.

2. Coat a large pot with cooking spray and set it over medum-high heat. WHen the pot is hot add the oil and the onions and garlic. Cook stirring offten until the onion is softened but not browned - 3 to 4 minutes max.

3. Puree the Tomatoes and their Juice with the Carrot puree in a blender then add to the pot along with 1/2 tsp salt. Add the broth, reduce heat to low and simmer, covered for 10 to 15 minutes

4. Meanwhile, put the bread into a large mixing bowl. Add the egg, sweet potato puree, milk, parmesan, 1 tsp salt, the pepper, the paprika and let soak until the bread is very soft. Stir to break up the bread, add the ground meat and mix until smooth. Form into mini meatballs about 1/2" diameter

5. add the meatballs to the pot. Simmer covered until the meatballs are no longer pink in the center, 12 to 15 minutes. Stir in the pasta. Serve with Parmesan over top.

Tiffany - posted on 02/26/2010

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oh wonderful I am running out of ideas for all meals and snacks and I know he wants something new.

Tarah - posted on 02/26/2010

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Applesauce Muffins

Prep Time 20 minutes
Bake Time 20 Minutes

Topping
2/3 Cup old-fashioned oats
1/4 cup firmly packed light or dark brown sugar
1 TSP cinnamon
2 TBSP melted butter

Batter
1 1/2 cups all purpose flour
1 cup old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup of BUTTERNUT SQUASH OR CARROT PUREE
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable oil
1 Large Egg

1. Preheat the over to 400. Coat a muffin pan with spray or liners
2. Make Topping - stir together the oats, sugar, and cinnamon in a bowl. Stir in the butter
3.Make Batter - Combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl. In a second bowl mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a spoon. slowly add the flour mixture to the applesauce mixture. be careful not to over mix.
4. Divide the batter into the pan and then sprinkle with the topping. Bake until the topping is lightly browned and a toothpick comes out clean when it is placed in the middle of a muffin. Takes 18 to 20 minutes. Place on a cooling rack.

Tarah - posted on 02/26/2010

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Kimberly,

If you take a look down below i have put some purees on here. they are great because if you are wanting to make a spread for a veggie dip or chip dip or something they will whip very nicely into a dip or spread. Try mixing it up a little bit to get different flavors and new textures. One of them that might be good would be the berry puree with cream cheese or whipped butter and use it on panckaes or toast for the morning snack. It is something that can be fun to play with flavors.. I will get some of my sauces on here too. As well as my applesauces that are easy to make.

Jessica,

I have a chili recipie on here that might intreast you. I make it with turkey but you could use ground beef.. also the great thing about most of these if you take the items and deconstruct what i make you could creat something that would be more like a casseroll. I do have a really good sheaperd's pie that i will post for you as well.

Jessica - posted on 02/26/2010

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I would like to see a recipe with few ingredients and cheap ingredients. Anything with hamburger meat?

[deleted account]

Awesome! Thanks for all these great ideas! I have been thinking of mixing veggies or fruits into cream cheese to make a healthier spread to put on toast. Any ideas on how to do that?

Tarah - posted on 02/26/2010

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Jen I have great recipies for that.. had to make a whole Menu for Swimmers that needed good carbs so i will dig those out and get them to you... try Avacados they are full of fat but good fats that help hair, skin, nails and putting on a little but not a lot of weight. As the Crepes can be bought in a normal store... if you cant find them ask some one working there... I will also post a recipie for them that is simple and easy and the batter can be made the night before and sit all night.

Jen - posted on 02/26/2010

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For your crepe recipe, where do you buy already made crepes? Great recipes. I have a very not picky one year old and a VERY picky five year old. Thanks for the recipes. Oh and I need some healthy high calorie menu ideas. (I know doesnt make much since, but both my sons are skinny and need more calories according to the dr. but I dont want to stuff them full of butter, fatty fried food etc...) Thanks

Tarah - posted on 02/26/2010

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Here is a family fav for icing on cup cakes, brownies, cake or to dip strawberries and bananas in.

Coffee Icing

1 bag powered sugar - small bag or large depending on how much you want to make
3 cups milk.
Coffee - made, then again every mother has this as an IV to their system right???...lol
Coco Powder - as needed

Put the powdered sugar into a large mixing bowl. Keep some out for if you need to add it to thicken up. Slowly add the milk while you are mixing it... most of the time i add a cup and a half right off and then slowly add the rest. If it comes to a thickness that you like then by all means stop adding.. this is one of those use your guess and make it how thick you want recipies, It is great because there really is no wrong way this can turn out. Next add a little bit of coffee 1/4 cup to the mix with about 2 to 3 TBSPs of Coco powder. if you dont want chocolate then dont add the Coco Powder. add more of which ever if you feels it needs to have more of. There should be a slight coco taste and a medium Coffee taste to the mix... as you let it stand it will thicken.

if you are going to dip items into this it should be done within the first 30 minutes of being made. The Icing will be good if stored for 2 weeks. keep in fridge.

Tarah - posted on 02/24/2010

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So today my son turns 1 and i thought to give a fun recipie that they can play with but then also eat. it is simple and great to give the kids that come to a party.

Peanut Butter Dough

1 jar Peanut Butter - 18 ounces
4 cups Flour
1 cup sugar

mix together in a bowl
let it sit for an hour
divide out for children. it is great because if they eat it then you dont have t worry to much and it is easy to clean out of the carpet and any thing else that it is smashed into.

most of the time i try to take cookie cutters and let them use those to cut out shapes and play. if you want to store it put it in a sealed container and keep at room temp. good for 5 days... if it last that long.

Tarah - posted on 02/23/2010

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ok ladies so how are the lil ones doing??? I hope you are enjoying the recipies i have put up so far.. sorry for the lag in them this past weekend i was on vaction with my lil man for his first birthday which is tomorrow. I will have more up later and let me know how these have worked so far.

Tarah - posted on 02/17/2010

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French Toast - Serving 4 pieces

Purees that work well with this are Banana, Pinapple, Sweet Potato, Pumkin, Carrot, or Butternut Squash.

Prep Time - 3 minutes
Total Time - 10 Minutes

4 large eggs
2 tablespoons of Puree of your Choice
1/4 tablespoon Cinnamon
4 slices whole-wheat bread or White bread
Nonstick Cooking Spray
Pure Maple Syrup, Powered Sugar, or Fresh Fruit for serving

In a shallow bowl, whisk eggs, Puree, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 mintue. - if you co longer it might become to soggy and hard to work with.

Coat a nonstick griddle or large nonstick skillet with cooking spray and set it over medium high heat. When the pan is hot, add a teaspoon of butter. When the butter starts to pop add the bread and cook until golden brown... about 2 to 3 minutes per side. Serve with warm syrup, powdered sugar or fresh fruit.

This is something simple, fast and easy. It is great to make as a snack to if you want something sweet but not to sweet.

Tarah - posted on 02/17/2010

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Ladies here are the last 9 Purees for you.

Butternut Squash - cut off stem, cut in half lenght wiseand scrape out the seeds. Roast the halves on a cookie sheet for 45 to 50 minutes flesh side down at 400 degrees. Scoop out the insides and Puree in blender for about two minutes. Add water if needed to smooth texture out.

Carrots Puree - Peel and trim the carrots. Cut into three sections. Steam for 10 to 12 minutes. Puree in blender for about two minutes. Add water if needed to smooth texture out.

Cauliflower Puree - Cut off florets and discard core. steam 8 to 10 minutes. Puree in blender for about two minutes. Add water if needed to smooth texture out.

Apple Puree - you may peel or not peel the apples. Quarter and core. Puree in blender for about two minutes. Add water if needed to smooth texture out.

Bananas Puree - Use ripe bananas for the smoothest and sweetest puree. peel and break into chunks. Mash with a fork on a cutting borad - doesnt work to well in a bowl since they will slide around in the bowl. Puree in blender for about two minutes. Add water if needed to smooth texture out.

Cantaloupe Puree - Cut Melon in half, scoop out seeds. Cut melon into wedges and trim off the rind. Puree in blender for about two minutes. Add water if needed to smooth texture out.

Cherries Puree - When using fresh you need to pit the cheeries and take the steam off. if using frozen thaw them out. Puree in blender for about two minutes. Add water if needed to smooth texture out.

Pinapple Puree - Cut off the top and trim off rind. cut the pinapple into quatrers and trim out the core. Cut into large chunks. Puree in blender for about two minutes. Add water if needed to smooth texture out.

Blueberries, Raspberries, and Strawberries Puree - Thaw if you are using frozen. If using fresh strawberries trim of the steams. Puree in blender for about two minutes. Add water if needed to smooth texture out.

I hope these Purees help you ladies... as I said I am going to list break items first. Please let me know i there is anything else that you need a quick tip for or that you are loking for in a recipe.

Tarah - posted on 02/15/2010

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Ok Ladies as promised here are the Purees for you, I am going to put all of them here. I have a total of 17 and they are simple but I will start with 8 of them. I will list how to step up until the puree part which is the same for all. Please let me know if you have questions at all and I will be happy to answer them for you.

The final step for all that follows is Place into food processor or blender for about 2 minutes until smooth. Add a tablespoon or two of water if need to smooth out. I hope this helps you ladies and for the next few days I will have breakfast food that you can use these in and they will never know.

Avacados Puree - Cut in half lenghtwise, whack the blade of a chef's knife into the seed, twist to lossen, and remove. Scoop the flesh out of the peel. Mash into a bowl with a fork until close to smooth. Next Puree from above step. When storing squeeze out the air so that it does not turn brown. however if it does turn brown dont worry it is still good. if you keep this fresh and do not freeze it will be good for a week.

Beets Puree - LEave the beets whole however trim off the tip and unpeel. Wrap the beets in aluminum foil and roast at 400 degrees F for about an hour. they are done when you are able to pierce them with a fork or the tip of a knife. Next Puree. if you keep this fresh and do not freeze it will be good for a week.

Broccoli Puree - cut into florets ( top part of the Broccoli) steam for 6 to 7 minutes. Florets should be tender but still bright green ( if not bright and more of an olive green they are over cooked. Good still but not as much nutrition in them). Next Puree. if you keep this fresh and do not freeze it will be good for a week.

Peas Puree - If using frozen there is no prep, however if you are using fresh shell and rinse the peas. Steam frozen peas for about 2 minutes and if you are using fresh then it will only take a minute to steam. Puree from step above. if you keep this fresh and do not freeze it will be good for a week.

Red Bell Pepper Puree - Cut the peppers in half thru the stem end. Remove the stem, seeds and as much of the white membrane as you are able to. Steam for 10 to 12 minutes. Puree from step above. if you keep this fresh and do not freeze it will be good for a week

Zucchini and Summer Squash Puree - Trim of the ends and cut into about 1 inch cubes. Steam for 6 to 8 minutes. Puree from step above. if you keep this fresh and do not freeze it will be good for a week

Spinach Puree - If you are using baby spinach no prep needed, if using mature spinach, fold leaves in half lenghtwise with the stem outside, then strip the stem off the leaf. Steam for about 30 seconds in a skillet with a tablespoon of water in the skillet. Most of the time i just wilt the leaves. Puree from step above. if you keep this fresh and do not freeze it will be good for a week

Sweet Potatoes Puree - there are two different methods. Steam pieces cut into 1 inch cubes with the skin on DO NOT PEEL. for 45 to 50 minutes. if you would like to roast turn over to 400 degrees F and place in the over for 60 minutes or until tender. Scoop out the middle from the skin and Puree from step above. if you keep this fresh and do not freeze it will be good for a week

Tarah - posted on 02/15/2010

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Karrington,

I am glad that you were able to cook the items to your families likes and it sounds like you enjoyed cooking it. That is what it is all about having fun and enjoying your time.

Yvonne,

I am glad that you are enjoying this as well.
Please let me know what type of items you would like to have and I will be happy to get some for you.

ENJOY!!!

Tarah - posted on 02/15/2010

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Ladies Here is a fun one... It mixes fruits with veggies and the great thing about it that you are able to change or add to it what you like and what you dont. Have Fun.

CASABLANCA CHICKEN
Yield: 10 portions


Marinade:
Ginger, fresh 2 tbsp
Garlic 3 cloves
Mint leaves, fresh ¾ cup
Cinnamon 1 tsp
Coriander 2 tsp
Cumin 2 tsp
Paprika 2 tsp
Curry powder 2 tsp
Salt 2 tsp
Sugar 1 tbsp
Tabasco 1 tsp
Lemon juice ½ cup
Olive oil, 80/20 ½ cup
Chicken breasts 10 each

Rice:
Olive oil 3 tbsp
Onion, small dice 2 oz.
Garlic, minced 1 tbsp
Ginger, powdered 2 tsp
Coriander 1 tsp
Brown rice 14 oz
Chicken base 4 tbsp
Hot water 5 cups
Raisins ¾ cup
Carrots, grated 1 cup
Mango, chopped 1 each
Scallions, thinly sliced 3 each
Salt and pepper to taste

1. Combine all ingredients for the marinade, except the olive oil, in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil to emulsify. Marinate chicken at least four hours or overnight.

2. Sweat the onion and garlic in the oil until soft but not brown. Add the spices and sauté until their aroma is present.

3. Add the rice and stir to coat thoroughly with the oil.

4. Dissolve the chicken base in the hot water and add to the rice. Bring the mixture to a simmer, stirring occasionally, cover, and place in a 350° oven for about 30 minutes or until rice is just tender.

5. Remove the rice from the oven and let stand 5 minutes.

6. Uncover the rice and fold in the raisins, carrots, mango, and scallions while separating the grains and releasing the steam.

7. Adjust seasonings with salt and pepper, if necessary and reserve for service.

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