Stuffed Peppers

Ingredients:

• red peppers
• brown rice
• ground turkey
• onion (chopped)
• mushrooms
• eggplant
• garlic

Directions:

Saute onions, garlic & ground turkey.  Cook brown rice.  Chop mushrooms and eggplant.  Slice tops off of peppers.  Remove core and all seeds.  Mix turkey, brown rice, mushrooms, eggplant - add salt and pepper to taste.

Stuff mixture into pepper.  Bake peppers at 350* for about 30 minutes.

"Chicken & Rice"

My mother made this quite often when I was growing up and it is still one of my favorite meals.

Ingredients:

• chicken breasts (1 per person)
• rice (about 1/2 cup per person - I like to use brown rice)
• white onion
• green chili
• chicken bullion
• salt
• pepper

Directions:

Start cooking rice (I usually add a little salt and 1 Tbsp of butter to my rice).  Dice onion. Chop chicken into 1 inch cubes.  Saute onion and chicken until cooked on the outside.  Transfer chicken and onion to pot of rice.  Continue to cook the chicken with the rice.  Add 2 cubes of chicken bullion and salt & pepper to taste.  Wash green chili pods removing seeds and skin, then chop.  Once chicken and rice are cooked, add green chili.  Add as much green chili as you can tolerate.  :)  Serve with warm tortilla.

Chicken Kabobs

Ingredients:

• chicken breast
• peppers
• onion
• mushroom
• olive oil
• white vinegar
• lemon pepper

Directions:

Cut thawed chicken breast into 1 inch chunks.  Cut peppers and onions into 1 inch chunks.  Wash mushrooms and cut off bottom part of the stem.  Put all ingredients on skewers and place in a deep pan.  Pour vinegar and olive oil over kabobs until covered.  Sprinkle with lemon pepper.  Grill until chicken is cooked.

Slow Cooker Pot Roast

Ingredients:

• pot roast
• carrots
• celery
• green onions
• red potatoes
• beef bullion
• salt
• pepper
• garlic
• Worcestershire sauce

Directions:

The evening before cover pot roast in garlic, salt, pepper and Worcestershire sauce.  Let marinade overnight. In the morning, sear all sides of the pot roast, then place in slow cooker.  Add chopped carrots, celery, onion & potatoes to crock pot.  Add 2 beef bullion cubes and salt & pepper to taste.  Cook on low for about 5-6 hours or until pot roast is cooked through.

Fruity Smoothy

Mommy Rating: ****
Baby Rating: ****

Ingredients:

• 1 frozen banana (cut into 2-inch chunks)
• 1 cup frozen or fresh peaches (peeled and sliced)
• 1/2 cup plain whole-milk yogurt
• 1 Tbsp flaxseed meal

Directions:

Put all ingredients in a blender and blend until smooth.

Notes:  As baby gets older, try making the smoothie with berries or tropical fruits such as mango, pineapple or papaya.

Since Christopher is older we used strawberries, raspberries and blueberries in his smoothie.

**Taken from Cooking for Baby**

Orange-Cranberry Scones

Mommy Rating: ****
Baby Rating: ****

Ingredients:

• 2 1/2 cups whole-wheat pastry flour
• 1/2 cup firmly packed brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 Tbsp finely grated orange zest
• 6 Tbsp unsalted butter (cut into chunks)
• 1/2 cup whole milk (plus 1 Tbsp)
• 1 large lightly beaten egg
• 3 Tbsp fresh orange juice
• 1/3 cup chopped dried cranberries

Directions:

Preheat over to 400*F.  Line 2 baking sheets with parchment paper or aluminum foil.

In food processor, combine flour, sugar, baking powder, baking soda, salt, and orange zest.  Pulse to mix.  Add butter and pulse until mixture resembles oatmeal.  Add milk, egg, and orange juice and process until mixture comes together, about 20 seconds.  Transfer dough to a bowl and stir in cranberries with a wooden spoon.

Turn dough out onto a lightly floured work surface and lightly knead into a ball.  Dough will be sticky and may need to be sprinkled with more flour.  With a rolling pin, roll out dough 1/2 inch thick.  Flour a 1 1/2-inch round biscuit or cookie cutter and cut out as many scones as possible.  Place on prepared baking sheets 2 inches apart.  Gather scraps of dough, knead together, roll out, and cut out more scones.  Repeat until dough is gone.

Bake scones until golden, 6-7 minutes.  With a spatula, transfer to a wire rack and let cool.

Notes:  Get creative by cutting these with shaped cookie cutters instead of rounds.  To store, hold scones in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

**Taken from Cooking for Baby**

Mac & Cheese

Mommy Rating: TBD

Baby Rating: TBD

Ingredients:

• elbow macaroni (1/2 lb)
• broccoli and/or cauliflower (1 1/2 cups small, equal-sized florets)
• whole milk (1 cup)
• sharp white Cheddar cheese (3/4 lb shredded - about 3 cups) - I used yellow Cheddar
• salt
• pepper (1/4 tsp)
• Parmesan cheese (3 Tbsp grated) - optional

Directions:

Preheat over to 350*.  Bring a pot of water to a boil over high heat.  Reduce heat to medium and add macaroni and vegetables.  Simmer until macaroni is al dente and vegetables are tender but not mushy, 7-10 minutes.  Drain pasta and vegetables ad return them to pot.

Heat milk in a small saucepan over low heat.  Add hot milk and Cheddar cheese to macaroni and vegetables, and toss to combine.  Season with salt to taste and pepper, and stir again.

Pour pasta mixture into an 8-inch-square glass or ceramic baking dish.  Sprinkle Parmesan cheese over top.  Bake until bubbling, about 15 minutes.  Allow to sit for 5-10 minutes before serving.

**Taken from Cooking for Baby**