well this was a happy accident. this is what john and i had had for dinner the night before. we had a little left over so we thought we’d see if the boys would go for it. pleasantly surprised – they gobbled it up as fast as everything else within reach.
WHITE BEAN, KALE, GROUND TURKEY
1 bunch (or bag) of kale – finely chopped
2 cans, rinsed cannelli beans
1lb ground turkey or chicken
brown the ground turkey. while browning – rinse and chop the kale into small pieces and toss into the skillet with the cooked turkey. add a bit of olive oil and sautee. once kale has wilted and made room, add the cannelli beans. cook until warmed and serve.
so maybe the snowpocalypse didn’t live up to expectations. that doesn’t mean that the entire city of atlanta didn’t freak out and buy all the eggs, milk and bread yesterday. and certainly doesn’t mean that it’s not cold outside. my phone says it’s currently 21 out there so i’m not about to bundle everyone to go out in that on my own. instead dots and i will use up some ingredients in the fridge while the boys nap 🙂
i had some leftover ricotta that needed using and came across this ricotta dessert and modified it a tad to make muffins instead.
RICOTTA BLUEBERRY ‘cheesecake’ MUFFINS
2 cups ricotta
splash of maple syrup
1 cup blueberries
preheat oven to 400.
mix everything together in a bowl and spoon into greased muffin tin.
bake for 25-30 min until browned on top.
my oldest always loved oatmeal for breakfast and when she was small we’d just spoon feed it to her. but now that we’ve got 2 goober to feed at once spoon feeding just isn’t an option. i tried just giving them oatmeal and well, that was a messy disaster so i went in search of a less messy oatmeal and came across this one. both boys love it and eat a serving apiece almost every morning, unless we are out of bananas or applesauce. it’s also super easy and quick to whip up each morning fresh 😉
1/4 cup oatmeal
1/2 smashed banana
2 spoonfuls of applesauce
dash of cinnamon
mix together and form into a cake. toss into microwave for 3:15 sec.
let cool and serve
these suckers are super easy and always a fan favorite – even for my 2 year old.
they don’t have the sustainability of the freeze dried ones you buy at the store, but they are way cheaper, and lets be honest – i never leave the house anyway so that doesn’t matter 🙂
i don’t really have a recipe for these but i can give a general idea
couple scoops of plain greek yogurt (around 2 cups)
1 mashed banana/couple handfuls of mashed blueberries/applesauce/etc
put 2 ingredients in a bowl and mix. put resulting mixture into a ziplock baggy and cut the corner so you can squeeze the dots out on some parchment paper – then toss into the freezer.
once they freeze peel off and put in a container for freezer storage
early prep with this group is the key to less grumpies. i tend to pick a few recipes to make and freeze each week to have quick, easy food on hand as well as incorporate some fresh food and leftovers from the fridge.
todays lunch was leftover pasta noodles with smashed avocado, turkey meatballs (freezer – recipe below) and butternut squash smashed with some cinnamon.
1 pound ground turkey
2 spoons of applesauce (or 1 egg)
1 zucchini, shredded and squeeze out any excess water
1 carrot, shredded
1/3 cup oatmeal (add more if too moist)
1 tablespoon Italian seasoning
Roll into balls and bake @ 350 for 15-20 min
It all starts with the Porter Rolls. With all the food brought to our 40+ family thanksgivings every year, the rolls were the only thing that never made it to the take home boxes. Home made yeast crescent rolls warm out of the oven is pretty much the best thing ever. Grandma Dorthy did not believe in eating/serving them unless they were warm.
Personally, I love them so much I’ll eat them how ever I can and if there’s one roll left in the basket – you can bet there will be a mini brawl over who gets it (even though everyone at the table has probably already had at least 2).