These meatballs were one of the first things Sophie ate when she starting eating solid food, and they are still a staple in our house now at 3 years old. Sophie has an egg allergy so these are egg free, but they taste just as delicious as the regular kind!
Ingredients:
1 lb. lean ground beef
1/2 cup oatmeal
1/4 cup milk
1/4 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
Olive Oil
Pulverize oatmeal in blender until it has the consistency of flour. Mix in bowl with ground beef and seasonings. Slowly pour in milk. I usually pour a little bit, mix, then pour a little bit more. Adding it too fast makes the meat sticky. Roll into balls and cook over medium, turning frequently, until golden brown.
I usually make a batch of these and freeze them to have on hand for quick meals. To freeze, put the meatballs in a single layer on a plate covered in wax paper and place in the freezre for 1 hour. After 1 hour, they will be firm enough for you to store in a Ziploc or container without them sticking together.
Enjoy!
This is one of my favorite dishes. It's relatively simple to make but tastes and looks like a gourmet meal.
C
hicken Piccata
Ingredients:
4 chicken cutlets
1/4 cup flour
Salt & pepper to taste
2 Tablespoons vegetable oil
1/4 cup white wine
1 teaspoon minced garlic
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons unsalted butter, melted
Fresh lemon slices
Season cutlets with salt & pepper, then coat in flour.
Saute cutlets on each side until slightly brown.
Deglaze pan with white wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 min.
Add broth, lemon juice, and capers. Simmer with chicken for 2-3 min.
Top cutlets with melted butter and garnish with lemon slices.
Enjoy!
I have to give credit to my sister Ellen for this recipe. She made it one night when she had us over for dinner and Sophie ate every bite and asked for more. That almost never happens!
And the best part is it has zucchini disguised in the dish. You know how toddlers are about eating their veggies, so this is a great way to get some greens in without them knowing!
Ingredients:
8 oz. Rotini Pasta
3/4 lb. ground pork or chicken sausage
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
26 oz. jar spaghetti sauce
1 teaspoon dried basil
1/2 teaspoon slat
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 small zucchini
Heat over to 350. Cook pasta according to package directions. Brown meat until thoroughly cooked and drain. Stir in spaghetti sauce with meat and simmer for 10 min. In a small bowl, stir together ricotta cheese, 1 cup mozzarella cheese and seasonings; set aside. Shred the zucchini with a cheese grater; set aside. Toss hot pasta with meat sauce. Spoon half the meat / pasta mixture into a 13 x 9 x 2" pan and spread cheese mixture on the top. Layer with the zucchini and remaining meat / pasta mixture. Sprinkle top with 1 cup mozzarella and 1/2 cup Parmesan cheese. Cover with foil and bake for 25 min. Remove foil and bake for 5 min more or until slightly brown.
See the little green zucchini hiding in there? Your kids will never know!
Linking to these parties!
