TINY GOURMETS: Meals this Week 10/1
Hi there and happy October! Welcome back to my Tiny Gourmets Meal Ideas for the week. These are simple recipes and meals that are easy to make, healthy and most of all your toddler will actually eat them! I hope!
BREAKFAST:
Blueberries with Alexandre Farms 6% full fat yogurt. So delicious and full of calories. I served this with an egg and cheddar cheese breakfast quesadilla. Just scrambled 2 eggs and add to 1 large flour tortilla with cheddar cheese.
LUNCH OR DINNER: I make pozole the other night which was so delicious! I took some pork for the pozle out and chopped it up and Posey LOVED it. It’s simple to recreate and have one hand to add to a quesadilla or veggies for extra protien. Simply boil large chunks of pork shoulder or butt for 1-2 hours. It will become nice and tender and you can easy pull it apart. I seasoned the water with a little salt, a whole head of garlic and a few bay leaves ( be sure to take these out after its done boiling as you can’t eat them). I added some steamed rice in with my pork and some quartered cherry tomatoes with olive oil and a dash of salt.
In a skillet add a drizzle of olive oil, 1/4 cup diced onion, 1 russet potatoes peeled and cubed into small bite sized pieces, 1 zucchini, 1/4 cup chopped tomatoes and season it with a little salt and pepper. Saute that for about 5 minutes and then add in 4 oz of salmon with 1/2 cup of water. put a lid on the pan and simmer it for about 10 minutes or until the salmon is full cooked and the potatoes are soft. Posey loved this! We all ate this meal this night! which is great! we just cooked our salmon after she went to sleep and ate the leftover veggie hash!
Some leftover salmon from the previous meal with steamed and chopped spinach with some quartered cherry tomatoes with olive oil and a little goat cheese-Posey loved this! Felt like such a big girl grown up meal- full of all the good things!
Coconut Chickpea & Honeynut Curry! Thats pretty much it! In a skillet, add a little olive oil and 1/4 cup diced onion. Then add in 1 honeynut ( tiny butternut) squash that’s be peeled, seeded and cubed into bite sized pieces. Add in 1 can of drained chickpeas and 1 clove of grated garlic. Season with a little bit of salt and pepper. Saute for about 5 minutes on medium heat and then add in 1 can of coconut milk. Simmer for about 10 minutues. Then add in 1 cup chopped spinach and mix together. Cook for another 3-5 minutes and serve of white rice.
Cheese quesadillas go a long way in this house. It quick and easy and your getting protein from the cheese in a carby vehicle other than pasta! Here it is with a little creamed spinach which is just steamed and chopped spinach with a little sour cream swirled in and fruit. I also did it with black beans, sungold tomatoes and some sour cream for a mexican plate!
Lamb Bolognese for you fancy weeknight dinner for your tiny gourmet! and for you too!
Lamb bolognese
Ingredients
- 1 pounds ground lamb
- 1 onion diced
- 3 stalks of celery diced
- 2 carrots diced
- 3 cloves of garlic grated
- 6 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 28 oz can of crushed tomatoes
- 2 cups water
- Salt and pepper
- Olive oil
- 1 pound of Pasta of choice
Instructions
- In a large dutch oven, add 2 tablespoons olive oil.
- * Turn heat to medium and add in the onions, celery and carrots to the dutch oven.
- * Season with 1 teaspoon salt and 1/4 teaspoon pepper and oregano.
- * Cook on medium low heat for 15 minutes, stirring every few minutes. You want let these veggies really develop in flavor and brown.
- * Add the ground lamb to the dutch oven. Season the meat with a teaspoon of salt and a little pepper. Brown the meat breaking it up with a wooden spoon.
- * Add the grated garlic and tomato paste and cook for another 5 minutes.
- * Add in the can of tomatoes and water and simmer least 1 hour with the lid ajar.
- * After an hour give it a good stir and taste to see if you need to season with any more salt and pepper.
- * Boil pasta until al dente and then add the noodles directly to the pot of bolognese sauce. Add in about 1 cup of pasta water to help coat to pasta with the sauce. Finish it off with parmesan cheese. Serve and enjoy!
