Meat loaf

Josh says he does not like meatloaf or meatballs. Since I have met hime he has never tried either. I just recently got him to eat meatballs and now he likes them (or at least tells me he does). So I am going to try and prove him wrong that yes in fact he does like meat loaf! :) Funny what you can do when you're the one who makes the meals! Sorry babe! Oh and he said he liked :)

This recipe came from: http://www.superhealthykids.com/

Set oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. In a skillet over medium heat add olive oil in mushrooms, onion, red bell pepper, garlic (minced) and thyme; saute for about 6 minutes, then transfer to a large bowl. Add in all remaining ingredients; using clean hands mix thoroughly. Place mixture into the prepared pan, then place on a baking sheet to catch any spills.Bake for 50-60 minutes. Let rest 5-7 minutes before slicing.

1 cup, pieces or slices	Mushrooms, white, raw
1 medium (2-1/2" dia)	Onion
3 cloves	Garlic
1 medium (approx 2-3/4" long, 2-1/2 dia.)	Red Bell Pepper
1 tsp, leaves	Spices, thyme, dried
1 1/2 loaf ( yield from 1 lb raw meat )	Beef, Ground 90% Lean
1 1/4 cup	Bread crumbs, dry, grated, plain
2 oz	Parmesan Cheese
1/2 cup (8 fl oz)	Yogurt, Low Fat Plain
1 large	Egg
1/4 cup	Catsup
1 tbsp	Sauce, worcestershire
1/2 cup, shredded	Cheese, cheddar
1 tsp	Salt
1 tsp, ground	Black Pepper

Pumpkin Cream Cheese Dip

I have really been on a roll with the pumpkin this year! Home made puree, pumpkin pancakes, pumpkin bars, now pumpkin dip and later this week pumpkin sauce for a pasta dish! I'm not tired of it yet!!

I'm still following the meal plan and this was part of it for our snack today.  Use apples or another favorite fruit to dip!

The recipe comes form http://www.superhealthykids.com

Ingredients

1/2 cup	Cream Cheese
1/2 cup	Pumpkin, canned
1 1/2 tbsp	Honey
1/4 tsp	Cinnamon
1/8 tsp	Nutmeg
1/8 tsp	Cloves
2 medium (3" dia)	Apples

1. Let cream cheese warm to room temperature.
2. Mix all ingredients together.
3. Serve with apple slices.

I didn't end up using cloves because I don't have any but otherwise this was yummy!

Pumpkin Bars with Cream Cheese Frosting

I had a mom's night potluck the other day and I thought why not bring something that I think of when I think of America and Fall. I had some pumpkin puree (click for the recipe) left so I decided to bring Pumpkin Bars.  They were a big hit!  I didn't have any left to take home, so luckily I saved us a few to eat :)

 

Ingredients:

Bars

·         4 eggs

·         1 2/3 cups sugar

·         1 cup canola oil

·         1 can (15 ounces) pumpkin

·         2 cups all-purpose flour

·         2 teaspoons baking powder

·         2 teaspoons ground cinnamon

·         1 teaspoon salt

·         1 teaspoon baking soda

Frosting

·         1 package (8 ounces) cream cheese, softened

·         1/2 cup (1 stick) butter, softened

·         3-4 cups confectioners' sugar

·         1-2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees and grease a 9x13 baking dish.

Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.

Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.

Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.

Pour the batter into the baking dish and level out the batter.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool before removing from the dish or frosting.

      Frost the bars when they have cooled -- To make the frosting: Combine cream cheese and butter in a bowl and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.

 

      I can't remember where I got this recipe so sorry about that!  For the frosting, I literally only used half of it and the frosting was still just dripping off! I think next time I will make half as much!

 

 

 

Pumpkin Puree

Well I can't believe it's been 2 months since I last posted, I guess we have been busy! Lately I have been embracing fall and making tons of things with pumpkin puree. The only problem here is that you can't find pumpkin puree in a can like you can back in the states. So I became resourceful and found a recipe to make my own. It was so simple, I like to think that I will continue to make it myself when we're back home next fall.... stay tuned to see if I do!

I looked through a bunch of recipes and the general consensus was to take a couple of medium size pumpkins. Cut the tops off, dig out the seeds and guts of the pumpkin.

I then cut them into quarters. Covered each with a piece of tin foil.  Baked in the oven at 350 for about 1 hour or until I could easily stick a fork into the flesh of the pumpkin. 

Next, you can scoop out the flesh, it should be fairly easy if the pumpkin is well cooked.  Place into a food processor or blender and there you have it. Your very own home made pumpkin puree.

Raspberry Peach Smoothie

Another one of my favorite smoothies!!! I really liked this one and Jackson kept asking for mooee!
Recipe from: http://myhealthymealplans.com/

Ingredients

• 1 cup fresh or frozen raspberries
• 2 cups fresh or frozen peaches
• 1 cup low-fat vanilla yogurt
• 1 cup low-fat milk
• 1 banana, frozen (optional)
• Ice

Instructions

1. Blend all ingredients together until smooth.

Notes

Calories: 166; Fat: 3g; Carbs: 30g; Fiber: 5g; Protein: 8g

BBQ Chicken Pizza

 

Pizza pre oven

 

It's never a good feeling when you're making something to think "I'm going to be the only one who is going to eat this."  While I was making it though Jackson was chowing down on some red pepper so maybe I would be happily surpised!

 

Recipe from: http://myhealthymealplans.com/

 

Ingredients

• 1 (12 inch) pre-baked pizza crust
• 1 cup barbeque sauce
• 2 skinless boneless chicken breast halves, cooked and cubed
• 1/2 cup chopped fresh cilantro
• 1 cup sliced sweet bell peppers
• 1 cup chopped red onion
• 2 cups shredded Colby-Monterey Jack cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, bell peppers, onion, and cheese.
3. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly

Notes

Calories: 386; Fat: 16g; Carbs: 37g; Fiber: 2g; Protein: 24g

Well I was happily surprised by Josh, he liked it!  I thought it was great, Jackson not so much.  Pizza just isn't Jackson's favorite thing yet, but we keep trying!!! It was really easy and I loved all the flavors together!!

Zucchini Bites

These were delicious, I made them for a 3 moms and 3 kids and they were a hit with everyone I think!! The meal plan has it for a snack but we made extra and had them as lunch!  Great way for kids to get in their veggies!

Recipe from: http://myhealthymealplans.com/

Ingredients

• 1 zucchini
• 1/8 cup Marinara sauce
• 3 ounces mozzarella cheese
• 1/4 cup parmesan cheese
• 8 black olives, sliced

Instructions

1. Cut zucchini into diagonals, about 1/4 inch thick.
2. Arrange slices on a baking sheet.
3. Top with marinara sauce, cheeses, and olives.
4. Broil in oven, on high for 2-4 minutes. Watch carefully- they cook fast!

Beef Stroganoff

I don't have a crockpot here in the Netherlands so I just made this on the stove, it turned out great and was a big hit with everyone in our family!!! The only way to make it better is to have good ole Iowa beef :)

Recipe from: http://myhealthymealplans.com

Ingredients

• 1 lb. beef stew meat, cut into 1-inch cubes
• 1 cup fresh mushrooms, halved
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup beef broth
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/2 cup plain yogurt
• 1 Tbsp. flour
• 1/2 Tbsp. Dijon Mustard
• 8 ounces egg noodles, uncooked
• 1 Tbsp. chopped fresh parsley

Instructions

1. Place meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on low 7 to 8 hours or on High for 5 hours.
2. Mix yogurt, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on low 15 min. Meanwhile, cook noodles as directed on package.
3. Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley. 

Spidey Snacks

• 4 mini Babybel cheese rounds
• 16 small pretzel sticks
• 8 raisins

Instructions

1. Unwrap a mini cheese round and take the wax off.
2. Break 4 small pretzel sticks ("spider legs") in half and insert at an angle into the underside of the cheese, arranging 4 on each side.
3. Add 2 raisins for eyes. You can use a pretzel to poke a hole first and then stick the raisin in.

I thought the were really fun!  Jackson thought they were fun to look at, he only ate the pretzels though!

Recipe from:

http://myhealthymealplans.com

Peach French Toast Bake

Pre-Oven

Post oven

Like I was just saying, breakfast is just so tough for me to make, well this was great.  You get to make it ahead of time and just pop it in the oven.  Key is: get up earlier than Jackson to have it ready for when he wakes up! We will see how that goes!!!

Recipe from http://myhealthymealplans.com/

Ingredients

• Cooking spray
• 1 whole-wheat baguette
• 4 eggs
• 4 egg whites
• 1 cup low-fat milk
• 1 tsp vanilla extract
• 5 cups sliced peaches
• 2 Tbsp firmly packed brown sugar
• 1/4 tsp ground cinnamon
• 1-1/2 cups plain yogurt
• 3/4 cup pure maple syrup

Instructions

1. Coat a 9x13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.
2. In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
3. Preheat the oven to 350 F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup, if desired.

Notes

Calories: 254; Fat: 6g; Carbs: 40g; Fiber: 5g; Protein: 12.5g

Well I got up SOOO early to make this and I thought Josh would get to eat it before work but I was about 5 minutes too late :( Jackson got to eat it though when he woke up.  It seemed like he liked it for a few bites and then was done and it was going on the floor to the dog.  I thought it was really good, loved that I could make it the night before and just pop it in the oven.

Sweet Potato Tots

Well I had lots of mixed emotions on this one, I thought I was going to hate and and Jackson would love it, turned out Jackson hated it and I loved it!  The meal plan says to have this with a dipping sauce, I chose ranch dressing and that made it great (but really doesn't ranch make everything great).  The recipe was a little time consuming for me but I was also making it with a toddler helping :) or trying to help. 

Jackson never really had sweet potatoes when he was starting baby food and that could have been our problem. I'm sure if you're kids had sweet potatoes they will love this!!! The meal plan said to serve with watermelon for lunch.

I used just cracker crumbs for my breadcrumbs because, well, we're in the Netherlands and I haven't seen any sort of breadcrumbs yet!

Ingredients

• 2 large sweet potatoes (about 1 lb), cut into 2 inch cubes
• 1/2 cup all-purpose flour
• 1 egg, whisked
• 1 cup panko breadcrumbs
• Cooking Spray

Instructions

1. Preheat oven to 375 degrees.
2. Peel the potatoes and then boil in salted water in a pot for 12-15 minutes or until fork tender.
3. Drain off all the water and cool the potatoes.
4. Using the side of a box grater, grate all of the potatoes into a bowl.
5. Place the flour, whisked egg and breadcrumbs in THREE separate bowls.
6. Take about 1 tbsp of the potato mixture and shape into “tots”.
7. Roll the tots into the flour, followed by the egg, then the panko bread crumbs, coating lightly.
8. Place onto a sprayed baking sheet and coat evenly with cooking spray.
9. Bake for 15 minutes or until golden.
10. Cool and serve.

Notes

Calories: 199; Fat: 2g; Carbs: 38g; Fiber: 3g; Protein: 6g

Recipe from: http://myhealthymealplans.com/

Rainbow Fruit Tray

So I have seen this on Pinterest a million times and always thought I should make it but haven't really had that many people to feed here. I decided with the toddler group coming over, today was the day!  It was really simple to do and fun to look at. I did cut up everything the night before which I was a little nervous about but everything seemed fine! No real recipe here just different colored fruits for the different colors of the rainbow.  I used this fruit dip recipe as my "cloud" under the rainbow!

Blueberry Muffins

We had a baby play group at our house with over 30 people.  This is a brunch/ light lunch so for breakfast I made muffins since I wasn't sure what else to make to feed that many people and not spending days in the kitchen.  This recipe turned out great!!

1/2 cup butter or 1/2 cup margarine, at room temp
1 cup granulated sugar 
2 large eggs 
1 teaspoon vanilla 
2 teaspoons baking powder 
1/4 teaspoon salt 
2 cups all-purpose flour 
1/2 cup milk 
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
For Topping
1 tablespoon granulated sugar, mixed with 1/4 teaspoon ground nutmeg 

Directions
1.Heat oven to 375°.
2. Grease 18 regular-size muffin cups (or 12 large size muffins).
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. 
 4. Add eggs one at a time, beating after each. 
5. Beat in vanilla, baking powder and salt. 
6. With spoon, fold in half of flour then half of milk into batter; repeat. 
7. Fold in blueberries. 
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch.

No Bake Power Oat Cookies

This is an amazing snack that tastes like it is terrible for you!! Not too bad though.  I don't know what flaxseed is in Dutch or where to find it, so I left that out, and also we're not feeding Jackson nuts yet so I left out the dried fruit/nuts. I only make half a batch but I really could have made the full batch! Yum, it tastes like cookie dough. I love it!!!

Ingredients

• 1/2 cup peanut butter
• 1/2 cup honey
• 1 1/2 cups old fashioned oats
• 1/4 cup ground flaxseed
• 1/2 cup chocolate chips
• 1/2 cup any combination of nuts and soft dried fruit

Instructions

1. In a stand mixer or by hand, combine peanut butter and honey until smooth. Gradually add oats and ground flaxseed.
2. Add chocolate chips and desired nut and fruit combination and mix gently in.
3. Roll dough into golf ball size cookies. You can serve immediately, but they are less sticky if refrigerated for a bit.

Notes

Calories: 138; Fat: 7g; Carbs: 18g; Fiber: 2g; Protein: 4g

Watermelon Popsicles

My popsicle boys :)

This recipe is exactly the same at the watermelon smoothies, you just freeze any extra you have and enjoy on a warm afternoon!!  I know we all did!

Muffin Tin Eggs

Breakfast is always the hardest meal for me to make!  Jackson wakes up HUNGRY and is not at all patient enough for me to make him breakfast!  He wants me to hold him until he is fed, which makes it even more difficult to get him fed.  I wish he would understand this, maybe some day!!

These eggs were really easy to make! I could almost do it one handed!!!

 The recipe once again came from http://myhealthymealplans.com

Ingredients

• 4 each eggs
• 1/2 cup baby spinach leaves, finely chopped
• 1/2 cup shredded cheese
• Cooking Spray

Instructions

1. Preheat oven to 350 F.
2. Spray muffin tin with cooking spray.
3. Crack an egg into each spray muffin cup.
4. Sprinkle with spinach and cheese.
5. Bake for 10-15 minutes or until egg is done to desired consistency.

Notes

Calories: 132; Fat: 10g; Carbs: 1g; Fiber: trace; Protein: 10g

Peach Mango smoothie

I have yet to be disappointed with a smoothie recipe I have made from http://myhealthymealplans.com/ It has been really warm lately and these are great for breakfast or an afternoon snack!

Ingredients

• 2 peaches, sliced
• 2 mangoes, peeled and diced
• 1 cup low-fat milk
• 1 cup orange juice
• Big handful of ice

Instructions

1. Place the peaches, mangoes, milk, orange juice and ice into a blender.
2. Puree until smooth.

Notes

Calories: 105; Fat: 1g; Carbs: 22g; Fiber: 2g; Protein: 2.5g

Toad in a Hole

I know it sounds kind of odd, but I think fun names are great for kids or things that looks fun and different!  They are curious and want to try it!!! I thought this would be kind of difficult to make or that the egg wouldn't stay in the bread, but it worked perfectly!  I don't like over easy eggs so I cooked it all the way through.  I imagine if you like over easy eggs this would be even better for dipping your bread!

Here is the recipe from http://myhealthymealplans.com/

Ingredients

• 1 slice whole wheat bread
• 1 egg
• Circle cutter (or drinking glass)
• Spray butter or butter spread

Instructions

1. Spray (or spread butter lightly) on both sides of bread.
2. Cut a hole in the middle with circle cookie cutter, or top of a glass.
3. Heat a pan on medium-high on the stove.
4. Place bread with hole and the circle piece of the bread in the pan.
5. Crack egg in the hole. When the egg is set, flip the entire thing over.
6. Cook to desired doneness of egg. Dip circle bread into the egg

Serving size: 1 each Calories: 143 Fat: 6g Carbohydrates: 13gr Fiber: 2g Protein: 9g

Summer pasta salad

I wasn't too sure I was going to like this pasta salad recipe with the uncooked zucchini in it, but I was happily surprised.  No one in my family is a feta cheese fan so I substituted that for a shredded Parmesan.  I think feta would have been great, just the right flavor, I just can't convince anyone to eat it! The recipe was super easy and actually really quick. I didn't have time for refrigerating it, I just ran the pasta under cold water for a few minutes and then we ate it right up.  I did add chicken to it that we had eaten the night before and that was yummy!

Jackson even took a few minutes out of his busy schedule of running around outside to eat a bunch!

Here is the recipe that came from http://myhealthymealplans.com/

Ingredients

• 6 ounces Bowtie Pasta
• 1 Tbsp Olive Oil
• 1 Lemon
• salt and pepper to taste
• 2 small Zucchini, diced
• 2 cups grape tomatoes, cut in half
• 1/4 cup Minced Fresh Parsley
• 1/2 cup Feta cheese, crumbled

Instructions

1. Cook pasta until done. Drain and rinse in cold water until completely cool.
2. Add olive oil and lemon juice, then add salt and pepper to taste. Toss to combine.
3. Add zucchini, tomatoes, parsley, and feta, and toss to combine.
4. If it seems to dry, Squeeze in a little more lemon juice/drizzle more olive oil.
5. Cover in plastic wrap for at least a couple of hours. If you don't have time to do this before you eat, it isn't a big deal. It will still taste delicious - the flavors just marinate together the longer it sits in the fridge.

Notes

Calories: 181; Fat: 6g; Carbs: 27g; Fiber: 2g; Protein: 7g

Strawberry Applesauce

I am a huge fan of applesauce, I guess it takes me back to the days of being a little kid where I would dump half a pound of cinnamon and sugar on top of it. mmmmm yummy!!! Now that I'm an adult, I don't put any thing extra on my applesauce because I don't want Jackson to either!!

I loved this applesauce but it was maybe a little too tart for Jackson's taste buds. He did his famous stick out his tongue, wrinkle his nose and did a quick shiver!  Funny!

I had it when it was still warm and I thought I could have eaten the whole thing!

Here is the recipe from:
http://myhealthymealplans.com/

Ingredients

• 4 cups apples, peeled, seeded and sliced, any variety
• 1-½ to 2 cups strawberries, hulled

Instructions

1. Place fruit in a saucepan with a couple of tablespoons of water to keep it from sticking.
2. Let it cook over medium heat until the apples soften and the berries start to break apart, about 15 minutes.
3. Use an immersion blender or regular blender to puree the fruit.
4. If you like your applesauce a little more chunky, don't blend very long.
5. Let cool and enjoy!

Notes

Calories: 82; Fat: 1g; Carbs: 21g; Fiber: 3g; Protein: 1g;