Ham N Cheese Pasta

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

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Ingredients:

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!

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Enjoy!
– Stephanie

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!

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Ingredients:

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.

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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!)

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

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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!

Enjoy!

-Stephanie

Veggie Orzo

This recipe is soooo simple, and soooo good. I can’t stop eating it. It’s supposed to be making it into my freezer molds, and yet it keeps ending up in my mouth. So good for baby, but also a quick and easy side for mom and dad. (To be honest, I’d eat this for lunch or dinner on its own!)

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Ingredients

1/4 lb orzo
32 oz low sodium veggie or chicken stock
1/2 cup carrots, peeled and diced
1/2 cup zucchini, diced
2/3 cup broccoli, diced
2 tbsp butter
1/2 cup freshly grated parmesan cheese

Season your diced veg, toss in a large sauté pan along with your orzo. Cover veg and orzo with stock. Bring to a boil, cover and cook on medium/low for 15 minutes. Drain mixture. Add butter to the pan and melt. Remove from heat, and add veggie orzo back in the pan. Toss with Parmesan cheese till melted and serve!

I’d say this yields about 6 servings. I fed one to Scarlett, froze 4, and pretty much one whole serving myself while tossing lol. Enjoy!

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– Stephanie

Mac N Cheese (the blue box rebellion)

I have never been a fan of a certain blue box (who shall remain nameless), neon orange mac n cheese. Even when I was a kid, it just wasn’t my thing. I’ve tried a lot of mac n cheese over the years, but nothing tastes as good as homemade. It may take a little extra effort, but in my opinion, it’s totally worth it!

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Ingredients

1/4 pound soft cooked pasta (elbow, rotini, shells etc…)
1 cup shredded sharp cheddar cheese
1/4 cup grated parmesan
1-1/2 cups milk
2 tablespoons butter
1 tablespoon plus 3/4 teaspoon flour

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Topping

1 tablespoon butter
1/4 cup bread crumbs
pinch of paprika

Cook your pasta according to the package directions. (Don’t forget to salt the water!) Drain and pour into a square casserole dish.

In a saucepan, melt your butter over medium heat. Slowly add in flour and whisk, to make a roux. (Get all those lumps out!) Add milk to the roux slowly, whisking constantly. Slowly bring to a boil, then turn heat to low. Add in cheeses and cook over low heat until cheese is melted and the sauce thickens. Pour over your pasta and stir to coat!

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After you have made your sauce, melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown.

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Spread over the macaroni and cheese and sprinkle with a little paprika.

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Bake at 350 degrees for 20 minutes. Voila! Cheesy goodness!

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I love this recipe, because it’s something the whole family can enjoy! (Makes about 4 servings.) If your baby is not quite to the pasta stage yet, leave out the breadcrumbs, and pulse a few times in the blender. A chunky purée is a great way to get them used to new textures!

-Stephanie

Chicken, broccoli and ditalini in a creamy cheddar cheese sauce

Chicken, broccoli and ditalini in a creamy cheddar cheese sauce

Keep it chunky for the big kids, puréed for the little ones! Yummy nummy! Ingredients 1 cup steamed broccoli, cut into small florets 1/4lb (or one small) boneless, skinless chicken breast, cooked and chopped 4 Tbsp soft cooked ditalini pasta … Continue reading