Pea Fritters

After going to Zara's 9 month pediatrician appointment I found out that Zara needs more iron in her diet. So I finally decided to start trying out this baby led weaning stuff and see if she likes it. Here is my attempt at lunch! 

For the fritters I put 1 1/2 cups of flour in a food processor, 3 eggs, 1 large green onion, 1 1/2 cup of peas I thawed out, a handful of fresh parsley, basil, and mint, and the zest of 1 lemon.

Whirled that together till smooth and added a cup of whole peas I left on the side.

Then dolloped it on a flat skillet with a little vegetable spray. When they browned slightly I flipped them. About 2 minutes per side.

Then I served with cottage cheese, cubed tomatoes with strawberry Basalmic drizzled on top, sliced grapes and mangoes.

Red and Green Enchilada Rice Casserole

Super Easy and Very Yummy! I served with Tortilla Chips for texture.

First I put in a large bowl 1 can of regular Refried beans.

Then the chicken shredded from 1 rotisserie chicken.

1 10oz can of medium heat Green Enchilada Sauce.

1 10 oz can of medium heat Red Enchilada Sauce.

I added maybe a tsp of taco seasoning but you could use half a tsp of cumin, chili powder, and any other seasonings you like in your taco seasoning. And 1 tsp of salt and some fresh cracked pepper. This is all to your taste so test it and add more if you feel it needs it!

Then I added 1 bag of cooked rice. I used a bag of minute rice that ended up being 3 cups but you can use 3-4 cups of cooked rice. Make sure it isn't over cooked cause it will cook more in the oven.

Mixed that together.

Then I shredded 1 cup of white cheddar and 1 cup of sharp cheddar. Mixed that up and added half to the mixture and stirred that in. You can use any blend of cheese you like!

I sprayed a large casserole dish and poured the mixture in.

Toped it with half a can of corn, I believe it was a 15oz can. Then topped with the rest of the cheese.

Then I baked at 350° for 30 minutes till it was hot and bubbly! You can crumble tortilla chips over the top or serve them on the side. I topped mine with lite sour cream and cilantro! Sooo yummy!

Chicken, Broccoli, Rice with White Beans and Sharp Cheddar

Super yummy and very easy!First I chopped up half an onion and sautéed it in some olive oil in a large Dutch oven.

Then I cute 2 large chicken breasts into bite sized peices and seasoned with salt and pepper.

When the onions were soft I threw in the chicken peices and browned them evenly.

When all the pink sides are gone I pushed the chicken to the sides and added a pat of butter.

To the middle if the Dutch oven I poured in a cup of white rice, coating it in the butter and sautéing it for a couple minutes till it gets that toasty color.

Then I poured in 1 and 1/2 cans of chicken broth which is like 3 cups. I brought that to a boil, lowered the heat, covered and cooked for 15 minutes. Meanwhile I chopped up 2 heads if broccoli and boiled the florets till they were a bright green but softened a bit. Then I added the broccoli and a drained and rinsed can of white beans to the Dutch oven.

I added a cup of grated Sharp Cheddar cheese, mixed that together and covered for 5 minutes till the beans were heated through. 

I turned the broiler on and topped with more cheddar and broiled for 6 minutes till browned and bubbly! Yum! And very healthy cause there are no thickeners or cream but it tasted creamy!

Mozzarella Chicken Pasta Bake with Sun-dried Tomatoes, Parmesan, and Basil.

Yum yum yum! This was so good and could be made many different ways.First I took a saucepan, I used a medium one but I would recommend using a larger one cause it was tight but it still worked. I chopped up 5 cloves of garlic and sautéd them in about a tablespoon of olive oil at a medium heat careful not to burn them. Then I added 1 tsp of oregano and a pinch of red pepper flake and let that cook for about a minute.

In a food processor I added 1 28oz can of whole peeled San Marzano tomatoes and pulsed them a few times till chunky but not too big. Then poured that into the sauce pan.

Next I added 2 cups of water.

2 cups of chicken stock. And a handful of chopped sun-dried tomatoes.

Then I added a bag of heart shaped pasta. It was 16 oz but I left out like 1 oz cause my pot was too small. Brought it to a boil, covered it, then lowered the heat and cooked for 12 minutes till the noodles were cooked through. Taste a couple noodles to make sure they are cooked to your liking.

Then I added 3/4 a cup of shredded Parmesan. Stirred that and added enough salt and pepper to taste.

I roasted 1 and 1/2 lbs of chicken sprinkled with salt, pepper, and garlic herb seasoning, in the oven at 350° for 15 minutes then cut it into bite sized pieces and mixed it into the pot. Then I poured the whole thing into this paella pan, you can use a large oven proof skillet or a baking dish too. Then topped it with a cup of shredded mozzarella and 1/2 a cup of shredded Parmesan.

Baked that at 425° for 10 minutes till it's bubbling and melty. Then I tore some basil over the top and served! Yum!