Taco Night Tip!

Just a quick taco night tip! My husband and I eat crunchy taco shells, which are just too hard for Scarlett to chew. She also isn’t quite skilled enough to chow down on a soft taco all by herself, (without making a big mess) so this is what I do for her!


I take a few spoonfuls of the ground meat (already cooked and seasoned) and give it a few pulses in the baby bullet. I then mix it with some cooked, long grain white rice, cheddar cheese, a dollop of sour cream and a few chopped cherry tomatoes. It’s super yummy, and we can all eat the same dinner!


Ham N Cheese Pasta

Scarlett ate this like a champ! Who doesn’t love ham and cheese?!



1/4 lb wide egg noodles
1/2 chicken stock cube, crushed/chopped into a loose powder
2 Tbsp butter
2 1/2 Tbsp flour
1 1/2 cups milk
1/2 tsp dry ground mustard
1/2 cup frozen peas
3/4 cup grated cheddar cheese
2 oz sliced cooked ham, cut into strips (I cut up about 3 slices of polish ham)
salt and black pepper

Cook the pasta in boiling, lightly salted water according to instructions on the package.

Meanwhile, make the sauce. Melt the butter in a small pan, stir in the flour to make a paste, and gradually whisk in the milk, mustard, and stock cube. Stir in the peas and cook for 3 minutes on med/low.

Remove from the heat and stir in the cheese until melted. Add the ham, heat through, season, and toss with the pasta. This makes around 4 hearty servings. Sauce is freezer friendly!


– Stephanie

Muffin Tots

Yummy muffins full of the good stuff! Great way to get your tot eating veggies, fruits and grains without them knowing it!



1/2 cup butter, softened
1/2 cup brown sugar, or to taste
2 large ripe bananas
1 (4-4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs
1 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.

In a mixing bowl, (I used my KitchenAid standing mixer,) cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined.


Spoon the batter equally into the prepared muffin cups.


Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.



Butternut Squash with Orzo and Parmesan

This is a super tasty dinner option for baby! Scarlett loves this stuff, she ate two whole bowls last night!



3 cups of butternut squash, cooked, skinned and cubed
3-4 Tbsp Orzo
2 Tbsp butter
1/2 Tbsp chopped fresh sage
1 Tbsp of freshly grated Parmesan

You could peel and cube your squash, then throw it in a steamer…or you can do what I did. Set your oven to 375*, slice your squash in half longways, scoop out the inside (like a pumpkin), and put it cut side down in a glass baking dish.


Add some water, enough to cover the bottom and then some, and cook in the oven till its soft and can be pierced with a fork. (Mine too about an hour.) the skin, once cooked, will peel right off. (Don’t burn your fingers!)


Once it’s cooked and cubed, toss it all in a blender and purée with 3-5 Tbsp of cooking liquid.


Meanwhile, bring some water to a boil and cook Orzo according to package directions. Drain.

Melt butter in a pan and add your sage. Cook gently for a minute or so, then add the squash purée, orzo and Parmesan cheese. Mix and you’re done!

This makes around 4 portions, and is freezer friendly!