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!
Thursday, May 27, 2010
Strawberry Bread
1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup toasted walnuts or pecans, coarsely chopped* (optional)
1 1/2 cups chopped fresh strawberries
Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
*(Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.)
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Gently fold in the chopped strawberries and walnuts
Scrape the batter into the prepared pan and bake an hour to an hour & 20 min, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 loaf.
3/4 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup toasted walnuts or pecans, coarsely chopped* (optional)
1 1/2 cups chopped fresh strawberries
Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
*(Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.)
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Gently fold in the chopped strawberries and walnuts
Scrape the batter into the prepared pan and bake an hour to an hour & 20 min, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 loaf.
Fresh Mozzarella, Tomato & Bacon Sandwiches
* ¼ cup mayonnaise
* 1 clove garlic, minced
* 2 tsp lemon juice
* 1 tsp dijon mustard
* Salt & pepper, to taste
* For the Sandwiches:
* 8 slices bacon or turkey bacon
* 8 slices French bread
* Aioli
* 1 tomato, sliced
* 12-16 fresh basil leaves
* 1 large ball fresh mozzarella, sliced
* Salt & pepper, to taste
Make aioli by whisking together all of the aioli ingredients. Set aside in refrigerator.
Fry bacon in a large skillet. Once cooked through, place on paper towels to drain excess grease.
Toast bread and lay out 4 slices.
Spread aioli on each of the 4 slices. Top the aioli with 2 tomato slices, 2 slices of bacon, 3-4 basil leaves and then about 2 mozzarella slices.
Season the mozzarella with salt and pepper and then top with the remaining bread slices to form sandwiches.
You can also grill this sandwich. Simply assemble the sandwiches without toasting the bread, brush the outsides with olive oil and grill in a skillet until golden brown.
Tuesday, January 12, 2010
Fish Tacos with Guacamole
Prep & cook time: 35 minutes
per serving: 547 calories; 35 grams protein; 32 grams total fat; 14 grams fiber; 7 grams saturated fat; 35 grams carbohydrates; 55 mgs cholesterol; 340 mgs sodium
2 halibut fillets (6 ounces each, can sub tilapia)
1/2 teaspoon olive oil
coarse salt and freshly ground pepper, to taste
2 tablespoons lime juice
1 avocado , pitted and flseh removed
1/4 jalapeño pepper , seeded and minced
1 tablespoon lemon juice
1/2 cup plain yogurt
1/2 teaspoon coarse salt
1 plum tomato , seeded and chopped
1 green onion , thinly sliced on an angle
1/4 head Romaine lettuce, shredded
1/4 cup pepper jack cheese, shredded
2 8-inch flour tortillas
Preheat oven to 300 degrees. Preheat a grill pan or large skillet
over medium-high heat.
[1] Drizzle fish with olive oil and season with salt and pepper. Wrap tortillas in foil and warm in oven.
[2] Grill fish until opaque, 4-5 minutes per side. Squeeze lime juice over fish and remove from grill pan. Flake with fork into large chunks.
[3] While fish is cooking, in a blender or food processor combine avocado, jalapeno, lemon juice, yogurt and salt and process until smooth. Transfer to a bowl and stir in chopped tomatoes and green onions.
[4] Fill tortillas with flaked fish and top with guacamole, shredded lettuce and cheese.
per serving: 547 calories; 35 grams protein; 32 grams total fat; 14 grams fiber; 7 grams saturated fat; 35 grams carbohydrates; 55 mgs cholesterol; 340 mgs sodium
2 halibut fillets (6 ounces each, can sub tilapia)
1/2 teaspoon olive oil
coarse salt and freshly ground pepper, to taste
2 tablespoons lime juice
1 avocado , pitted and flseh removed
1/4 jalapeño pepper , seeded and minced
1 tablespoon lemon juice
1/2 cup plain yogurt
1/2 teaspoon coarse salt
1 plum tomato , seeded and chopped
1 green onion , thinly sliced on an angle
1/4 head Romaine lettuce, shredded
1/4 cup pepper jack cheese, shredded
2 8-inch flour tortillas
Preheat oven to 300 degrees. Preheat a grill pan or large skillet
over medium-high heat.
[1] Drizzle fish with olive oil and season with salt and pepper. Wrap tortillas in foil and warm in oven.
[2] Grill fish until opaque, 4-5 minutes per side. Squeeze lime juice over fish and remove from grill pan. Flake with fork into large chunks.
[3] While fish is cooking, in a blender or food processor combine avocado, jalapeno, lemon juice, yogurt and salt and process until smooth. Transfer to a bowl and stir in chopped tomatoes and green onions.
[4] Fill tortillas with flaked fish and top with guacamole, shredded lettuce and cheese.
Monday, January 11, 2010
Salmon With Balsamic Strawberries w/ asparagus and parmesan
Prep time: 10 minutes Cook time: 10 minutes
per serving: 267 calories; 34 grams protein; 11 grams total fat; 1 gram fiber; 2
gram saturated fat; 4 grams carbohydrates; 92 mgs cholesterol; 76 mgs
sodium
2 salmon fillet(s) (6 ounces each)
3/4 cup strawberries
1/4 cup balsamic vinegar
2 tablespoons fresh orange juice
1/2 tablespoon olive oil
coarse salt and freshly ground pepper, to taste
[1] Clean, hull and slice the strawberries in half. In a small bowl, combine the strawberries, vinegar, and zest and juice from the orange. Let stand for 15 minutes.
[2] Brush a grill pan with olive oil and heat pan (or skillet if you don’t have one) over medium-high heat until very hot. Season both sides of the salmon with salt and pepper. Add the fish to the pan and cook for 4 minutes on one side. Turn and cook for 4 minutes
more or until salmon flakes easily.
[3] Transfer the salmon to plates.
[4] Using a slotted spoon, remove the strawberries from the vinegar and spoon over the salmon. Discard the remaining vinegar and serve immediately.
Asparagus with Parmesan
Prep time: 5 minutes Cook time: 15 minutes
per serving: 79 calories; 5 grams protein; 5 grams total fat; 2 grams fiber; 2
grams saturated fat; 5 grams carbohydrates; 6 mgs cholesterol; 98 mgs
sodium
1/2 pound asparagus
1/2 tablespoon olive oil
coarse salt and freshly ground pepper, to taste
1/8 cup Parmesan cheese, freshly grated
Preheat oven to 450 degrees.
[1] Snap the tough ends from the asparagus.
[2] On a rimmed baking sheet, toss the asparagus with olive oil and season with salt and pepper. Spread in an even layer and sprinkle with the cheese.
[3] Roast until the they are tender and the cheese is melted, 10-15 minutes.
I thought that the strawberries were nice with the salmon, but the husband didn't like it. He doesn't have a very adventurous palate though. Here's what I did different:
- quartered the strawberries, instead of just halving them. This lets them pick up more of the balsamic/orange dressing
- lightly saute the strawberries in the pan after the salmon. This sweetens and warms them up just a smidge
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