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All-Natural Yummy Yogurt Snack or Breakfast
(with no added sugar or sweetners)
Prep Time : 5 minutes
½ C plain yogurt
Handful of your favorite granola
(or oat bran for babies/ toddlers)
3.5 oz Mom Made™ Organic Pear Purée (thawed)
Thaw Mom Made Organic Pear Purée in refrigerator overnight. Mix with yogurt and sprinkle granola on top. Enjoy!
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Broccoli ‘n Rice Casserole
A hearty, healthy recipe loved by kids of all ages
Prep Time : 30 minutes
Cook Time : 45 minutes
Yield : approximately 6 c
1 c brown rice
1 egg
½ c whole milk
½ c parmesan cheese
7 oz Mom Made™ for Baby Organic Broccoli Purée (thawed)
1 c diced onion
1 Tbsp butter
2 Tbsp bread crumbs
Cook 1 C brown rice according to directions on package. Meanwhile, preheat oven to 350 degrees F and grease small casserole dish with butter or olive oil. Dice onion then sauté gently in pan with butter. In bowl, beat egg and milk. Add parmesan cheese, Mom Made Organic Broccoli Purée, sauteed onion and cooked brown rice. Mix all and scoop into buttered casserole dish. Sprinkle bread crumbs on top. Bake 40 min.
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Mango and Black Bean Salad
From: SOS! THE SIX O’CLOCK SCRAMBLE TO THE RESCUE: Earth-Friendly, Kid-Pleasing Dinners for Busy Families. By Aviva Goldfarb
I've recreated a delightful salad that our friend, Tricia Nudelman enjoyed at the Genesis retreat in Ek Balam, Mexico. It's spa-healthy yet satisfying enough for hearty eaters. Serve it with sliced avocados sprinkled with fresh lime juice and lightly salted.
Prep Time : Prep + Cook = 20 minutes + 20 minutes - 24 hours to chill (optional) 6 servings
Yield : 6 servings
¾ - 1 cup quick-cooking brown rice (about 2 cups prepared)
1 can (15 oz.) black beans, drained and rinsed, or 1 ¼ cup cooked black beans
1 - 1 1/2 cups fresh or frozen mango, cut in 1/2-inch chunks
1/4 sweet yellow onion, such as Vidalia, finely diced (about 1 cup)
1/4 cup scallions, green parts only, or chives, finely chopped
1 lime, juice only (2 - 3 Tbsp.)
1/4 cup fresh cilantro, chopped
1/4 tsp. salt, or more to taste
6 large Boston or butter lettuce leaves (optional)
6 whole wheat tortillas for serving (optional)
Cook the rice according to the package directions. Remove it from the heat immediately when it is done cooking. (If you want to serve the Mango and Black Bean salad immediately rather than allowing it to chill for a while, put the rice in the freezer for 5 minutes to cool it.)
Meanwhile, in a large bowl, combine the beans, mango, onions, scallions, lime juice and cilantro. Combine the rice with the ingredients in the large bowl, season it with the salt, and toss it gently. Chill it for at least 10 minutes (an hour or more is ideal) and up to 24 hours.
Serve the salad on its own or wrapped in large lettuce leaves or warm tortillas, or both, topped with the sliced avocado, if desired.
Scramble Flavor Booster: Stir in fresh cilantro and serve the salad with spicy salsa.
Tip: If you don't like raw onions, sauté the onions first until they are lightly browned. If you have picky eaters, put some of the beans and rice aside before combining all the ingredients and let them have simple black bean and rice burritos with mango on the side.
Side Dish Suggestion: Peel and slice 2 - 4 avocados and sprinkle them with 1 - 4 tsp. fresh lime juice (about 1 tsp. per avocado) and 1/8 - 1/2 tsp. salt (about 1/8 tsp. per avocado) (or mash the avocados, lime juice and salt to make guacamole.)
Nutritional Information per serving (with 1 whole wheat tortilla) (% based upon daily values):
Calories 300, Total Fat 4.5g, 7%, Saturated Fat 1.5g, 8%, Cholesterol 0mg, 0%, Sodium 760mg, 31%, Total Carbohydrate 57g, 19% Dietary Fiber 7g, 28% Sugar 6g, Protein 9g
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Organic Mom Made Mac Recipe
Delicious mac with an added green twist
Prep Time : 15 minutes
Yield : approximately 6 C
1 ½ c whole wheat macaroni
1 c whole milk
4 oz cream cheese 7 oz
7 Oz Mom MadeBroccoli Purée (thawed)
6 Tbsp parmesan cheese
1 c grated swiss (or ½ c swiss, ½ c cheddar cheese)
Bring 4 c water to a boil then add macaroni. Boil macaroni until al dente, about 7 minutes. While pasta is boiling, grate cheese and set aside in bowl. Bring milk to a soft boil, then turn heat to low and add grated cheese. Remove from heat and whisk in cream cheese until smooth. Add Mom Made Organic Broccoli Purée and whisk well. Toss hot pasta into sauce and stir until well coated. Season to taste.
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Organic Sweet Potato Pancake Recipe
A healthy breakfast for the whole family
or bite-size hors d’oeuvres
Prep Time : 20 minutes
Yield : 4 servings
2 tbsp olive oil
1 tbsp softened butter
7 oz Mom Made™ for Baby Organic Sweet Potato
2 eggs
¾ c whole wheat or buckwheat flour
½ tsp baking powder
¼ c milk
¼ tsp salt (optional)
Place thawed sweet potato purée in mixing bowl, add eggs and mix by hand with whisk. Stir in the flour and add the baking powder. Add milk , stirring. Stir in 1 tbsp butterPlace a non-stick or heavy iron skillet over medium heat on the stove and add 1 tbsp olive oil to pan. Spoon 3 tbsp of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Repeat the procedure until all the pancakes are cooked. After the first batch is cooked, add as little olive oil as possible without allowing the pancakes to stick to the bottom of the pan.
Serve plain or with one of the following toppings:
• a dollop of sour cream on each and chopped fresh chives for garnish
• a dollop of Mom Made Organic Apple Purée (or apple sauce) on each
Alternate Recipe:
Add 7 oz of Mom Made Organic Sweet Potato Puree to your favorite boxed pancake recipe. Add 1 1/2 tsp. of ground cinnamon and 1/2 cup of chopped pecans to the mix.
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Scrumptious Apple Pancakes with Apple Butter Recipe
Breakfast for the whole family to enjoy
Prep Time : 20 minutes
Yield : 16-20 small pancakes
Apple Butter:
4 tbsp butter, softened
3.5 oz Mom Made™ for Baby Organic Apple Purée thawed
¼ tsp cinnamon
Pancakes:
2 eggs, slightly beaten
7 oz Mom Made™ for Baby Organic Apple Purée thawed
2 tbsp sugar
½ c sour cream
¾ tsp salt (optional)
1 ½ c all-purpose flour (or half buckwheat flour and half all-purpose flour)
½ tsp baking soda
4T baking powder
Preheat ungreased non-stick pan or griddle to medium heat. Preheat oven to 250 degrees F.
For apple butter, combine all ingredients and whip until light and fluffy (about 1 minute). Scoop into serving bowl and refrigerate until ready to serve.
For pancakes, combine first five ingredients. Add sifted dry ingredients. Mix lightly – do not overbeat. Spoon 3T of batter per pancake and cook until bubbles begin to rise around edges. Using a spatula, flip the pancakes and cook another minute. Remove pancakes from pan and keep warm on a covered plate in the oven. Serve with apple butter and/or maple syrup.
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Thai Sweet and Sour Chicken Wraps
From: SOS! THE SIX O’CLOCK SCRAMBLE TO THE RESCUE: Earth-Friendly, Kid-Pleasing Dinners for Busy Families. By Aviva Goldfarb
The key ingredient in these crisp and cool wraps, Sweet Chili Sauce, is a popular Thai seasoning sauce, which is getting easier to find in North American grocery stores as those flavors gain in popularity. If you can’t find it, you can make your own by combining 1/4 cup orange marmalade, 1 tsp. rice vinegar, and 1/8 – 1/4 tsp. red pepper flakes. Serve it with steamed brown or white rice and sliced mangoes.
Prep Time : Prep + Cook = 20 minutes
Yield : 4 servings
1 lb. boneless, skinless chicken breasts
1/4 cup Asian Sweet Chili Sauce (also called Mae Ploy)
2 limes (2 Tbsp. juice, plus 4 lime wedges)
1/4 – 1/2 cup fresh cilantro or mint, coarsely chopped (optional)
1 red bell pepper, cored and thinly sliced
2 scallions, thinly sliced
1 head Boston or other wide-leaf lettuce, leaves separated
(Start the rice first, if you are making it.) Put the chicken in a microwave-safe dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, about 6 – 8 minutes, turning it once or twice. Drain the chicken. (Alternatively, to cook the chicken on the stove, cut the chicken breasts in half crosswise and sauté them in a skillet over medium heat in 1 Tbsp. olive oil until they are cooked through, 8 – 10 minutes total.)
Cut the chicken crosswise, and using two forks, shred the chicken into bite-sized pieces. Toss it with the chili sauce and lime juice, and the cilantro or mint (optional). Put the chicken, peppers, scallions and lettuce in serving bowls, and have each member wrap the chicken and vegetables in the lettuce. (Tip: Use 2 lettuce leaves for each wrap to prevent the sauce from dripping through torn lettuce). Squeeze additional lime juice over the fillings before wrapping, if desired.
Scramble Flavor Booster: Serve it with Vietnamese chili-garlic sauce or other hot sauce.
Tip: To make slicing scallions easy, snip the scallions with a clean, sharp set of kitchen scissors.
Nutritional Information per serving (% based upon daily values):
Calories 146, Total Fat 1.5g, 2%, Saturated Fat 0.5g, 1.5%, Cholesterol 49.5mg, 16.5%, Sodium 202mg, 8.5%, Total Carbohydrate 11g, 3.5% Dietary Fiber 1.5g, 5% Sugar 9g, Protein 22.5g
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