from: Matt & Jess original
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
pesto, butter and more parmesan to serve
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.
Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.
balsalmic vinegarette dressing
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.
from: Everyday Food
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.
Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.
With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.
2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.
Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.
Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.
Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.
Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.
Bake, uncovered, at 350 degrees for 75 minutes.
Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth
Thaw the squash in the microwave for 5 minutes. Remove and let cool.
Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.
Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.
Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.
Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.
In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.
Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly
Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber