from: Matt & Jess original
Ingredients
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
Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together. 
from: 171
Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve
Directions
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. 
from:
Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing
Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.
from: Everyday Food
Ingredients
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
Directions
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.
from: Parenting
Ingredients
Cooking spray
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
Directions
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
from: Parenting
Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water
Directions
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.
from: Parenting
Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water
Directions
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.
from: Parenting
Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water
Directions
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.
from: Parenting
Ingredients
Cooking spray
4 eggs
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
Directions
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
from: Parenting
Ingredients
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
Directions
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
from: Parenting
Ingredients
Filling
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
Crust
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
Directions
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
from: Parenting
Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional
Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.
Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.
Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber
from:
Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon
Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.
Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.
Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.
Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol
