Inside-Out Sandwich Wands

serves:4
ingredients

* 4 slices roast turkey
* 1/4 cup cream cheese, softened
* 1/4 cup dried cranberries
* 4 thick grissini bread sticks, about 6 inches long
* 1 piece fruit leather, cut into 4 strips

directions

1. Lay a turkey slice on a clean, dry surface. Spread 1 tablespoon cream cheese on it. Sprinkle with 1 tablespoon cranberries.
2. Lay breadstick across short side of turkey. Roll turkey around breadstick and secure with fruit leather tied in a knot. Repeat.

Chef's Tip: If you can’t find thick grissini bread sticks, try using two thinner ones. Pretzel rods and twisted cheese sticks are other great picks. Or try using sliced ham, cream cheese and pineapple pieces (or any of your favourite ingredients)

Wicked-Good Pizza Muffins

serves:Makes 12 muffins

time:about 25 minutes
ingredients

* 2 cups (500 mL) all-purpose flour
* 1/4 cup (50 mL) granulated sugar
* 1 tbsp (15 mL) baking powder
* 1 tsp (5 mL) each salt and dried basil
* 1/2 tsp (2 mL) baking soda
* 1 cup (250 mL) tiny cubes old orange cheddar
* 1 cup (250 mL) plain yogurt
* 2 eggs
* 1/4 cup (50 mL) butter, melted
* 1/2 cup (125 mL) finely chopped red or green sweet pepper (optional)
* 1/4 cup (50 mL) pizza sauce
* 1/2 cup (125 mL) shredded mozzarella

directions

1. Preheat oven to 400ºF (200ºC). Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.
2. In a medium bowl, whisk together yogurt, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp (5 mL) pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.
3. Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack. (Freeze muffins in an airtight container for up to 1 month; defrost at room temperature.)

Grab-and-Go Mixed Fruit Burrito

serves:4

time:15 minutes
ingredients

* 1 tbsp granulated sugar
* 1/2 tsp ground cinnamon
* 4 store-bought 9-inch crêpes (10 to a package)
* 4 tsp smooth peanut butter or cream cheese
* 2 bananas diced
* 1 pear halved, cored and cut lengthwise into 12 pieces
* 1/4 cup fresh blueberries
* 1/4 cup raisins
* 1/2 cup vanilla yogurt

directions

1. Mix sugar and cinnamon together in a small bowl; set aside.
2. Lay crêpes out on a flat, dry surface. Spread 1 teaspoon peanut butter on one side of each crêpe. In centre of each crêpe, mound equal portions of banana, pear, blueberries and raisins. Place 2 tablespoons yogurt on top. Dust with a pinch of reserved cinnamon sugar.
3. Wrap crêpes one at a time: Fold each side in towards middle. Fold bottom of crêpe over filling and roll it up tightly; repeat with remaining crêpes.

Cheesy Ham and Spinach Muffins

serves:12 servings
time:40 minutes, plus the bread needs to soak up the egg mixture for at least 2 hours or overnight.

• 4 cups cubed whole wheat bread (for extra flavour, bread cubes may be toasted)
• 1 cup grated Gruyère cheese
• 1/2 cup roughly chopped baby spinach
• 4 oz cooked ham, divided into ¼-inch cubes
• 5 eggs
• 1 3/4 cups milk
• 1 tsp kosher salt
• 1 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper

1. Toss bread, cheese, spinach and ham together in a bowl. Divide evenly between 12 greased muffin cups.
2. In a bowl, whisk remaining ingredients together. Pour egg mixture evenly over bread. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Bake in a 350°F oven for 20-25 minutes or until set. Let cool 5 minutes before removing muffins.

Savoury Veggie Pancakes

INGREDIENTS

3 tbs of canola oil 2 c of shredded vegetables (carrots, zucchini, yellow squash, brown cremini mushrooms, or white mushrooms) 2 large egg yolks, 1 egg or egg substitution equivalent 1/2 c sour cream 3 tbs cornstarch 1 tbs minced, fresh chives 1/4 tsp salt Ground pepper (for taste) ...

DIRECTIONS

• In a large skillet, heat the oil over medium heat.  Add desired veggies. Saute 1 to 2 minutes or until crisp but tender, stirring constantly.  Remove from heat.  Cool slightly.
• In a bowl, beat egg yolks or egg and mix in the sour cream, cornstarch, chives, salt and pepper to taste.  Stir in the sauteed vegetables.
• In a large skillet, heat the remaining oil over medium-high heat.  Spoon 3 tbs batter into skillet to form 3-inch patties.  Cook until lightly browned underneath, about 2 minutes.  Turn and brown the other side, about 1 minute.
• Transfer to a baking sheet and keep warm in a 200 degree oven while making the rest of the batter.
• Serve hot.  NOTE:  These can be made in advance- just reheat at 325 degrees for 10 to 15 minutes.

Crunchy Tuna Bites

Now that Trent is off formula and eating more real food, I need to think of things to feed him at lunch. I've been a bit stumped. But I found this recipe from another mommy blogger, and I think I will try this next week.

7-10 oz tuna-drained,
1 egg,
1 tsp fresh parsley
1 cup bread crumbs
1 TB whole wheat flour, olive oil, salt and pepper


Mash the tuna a/ the egg, parsley and a pinch of salt and pepper

Add bread crumbs, mix well. Then add enough flour to bind mixture together.
Shape into 15-20 balls

Refrigerate for 15 min. & preheat your oven to 375

Drizzle olive oil on baking sheet, place tuna bites on top, drizzle more olive oil on top of tuna bites

Bake at 375 for 15-20 minutes. Add some veggies and enjoy!