My triumphant William-actually-eats-something-besides-processed-food posts have been lacking lately. I guess it is because he is on a bit of a plateau. That's not to say that he isn't eating tremendously better than say, this time last year, he just hasn't made a ton of progress. Which isn't really disappointing because at this point he could actually be on the chart for how a "normal" three-year-old eats. Most important quality, he can actually chew his food.
So, in honor of my sweet boy who allows me to try new recipes without having to think of a second menu just for him, let me share some of our favorite recipes of late. Recipes that the
whole family will eat. I will never cease to be grateful for nights when we can all sit down to the same meal and everybody eats. Never.
Recipe #1:
Picture taken from allrecipes.com. Not really a meal, just yet another zucchini recipe to accompany the plethora that are gracing the blogging world right now. I, personally, don't go crazy for zucchini bread. It's just, eh, for me. I find myself trying anything but bread to use up my abundance of zucchini. Enter zucchini muffins.
Super Duper Zucchini Muffins, even. I am providing the link and my revised version of the recipe below.(P.S. I love that muffins bake in 20 minutes, as opposed to the hour that bread usually takes. I hate waiting an hour+ to try my creation.)
- 2 1/4 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup sour milk
- 1 cup vanilla yogurt
- 2 eggs, lightly beaten
- 1 1/2 cups shredded zucchini
- 1 teaspoon vanilla
- brown sugar for tops
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini, honey, yogurt, and vanilla. Fill muffin cups 2/3 to 3/4 full. (I found that this makes enough batter to fill the muffin cups to the top. This isn't really a problem you just have super duper muffin tops.) Sprinkle tops with brown sugar.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. (Or not. I didn't.)
Recipe #2
The best burger I have ever had. Hands down. It's flavorful and juicy. The pesto in it is delicious. The home grown tomatoes couldn't have hurt, either.
Basil Chicken BurgersChanges: ground turkey instead of ground chicken; it gives you the option of cheddar or parmesan and I chose parmesan
My mouth is watering just writing this. Yum.
Recipe #3
Rachael Ray calls this
French Bread Pizza. We disagree. We call it ham and cheese sandwiches. I know, our creativity is astounding. William practically inhales this dinner. We have repeated this recipe more times the past two months then I have repeated any other recipe this entire year.
Changes: the recipe includes a salad, I haven't made that, I just serve it with carrot sticks and apple slices on the side; use black forest ham, for your own good; I have never used Gruyere cheese, too expensive, monterey jack or mozzarella are both delicious
Recipe #4
Paula Deen's name:
Omelette for a CrowdOur name: Eggs in a Bag (There goes our creativity again!)
We made these for dinner last night. William devoured them. He asked for eggs for breakfast this morning, instead of pancakes. Enough said.
