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Thread: Recipe Ideas for Toddlers & Families

  1. #21


    Quote Originally Posted by gidget76
    Quote Originally Posted by DaniMarie
    I actually needed to buy a program to store them all.
    What programs do they make to store recipies? That's my problem--getting organized!!!
    How do you keep track of all your recipies now?
    I use a program called recipe manager, its free

    I downlaoded the recipe manager along with the nutrition analyzer

  2. #22


    Here are some sides: I'll post more as I go through what I have...

    Oven Roasted Red Potatoes with Rosemary and Garlic

    1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
    1/4 cup extra-virgin olive oil
    4 to 6 cloves garlic, crushed
    1 tablespoon fresh or 1 teaspoon dried rosemary

    Preheat the oven to 350 degrees F.

    Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

    Garlic-Roasted Asparagus

    2 pounds asparagus, tough ends trimmed, rinsed and patted dry
    3 tablespoons extra-virgin olive oil
    1 1/2 tablespoons minced garlic
    Freshly ground black pepper
    2 teaspoons fresh lemon juice

    Preheat the oven to 425 degrees F.

    In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.

    Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.

    Serve warm or at room temperature.

    Southern-Style Green Beans with Bacon and New Potatoes

    4 slices bacon, cut into thirds
    1 medium onion, finely chopped
    2 pounds fresh green beans, ends trimmed
    8 small new potatoes, halved if large
    Salt and freshly ground black pepper

    In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

    Green Beans and Portobello Mushroom Saute

    1 1/4 pounds green beans, trimmed and cut in half
    Coarse salt
    2 tablespoons extra-virgin olive oil, 2 turns of the pan
    1 tablespoon butter
    1 onion, chopped
    2 portobello mushroom caps, halved and thinly sliced
    1/2 cup dry sherry

    Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

  3. #23


    Rosemary Au Gratin Potatoes

    1/4 cup butter or margarine
    1/4 cup all-purpose flour
    2 cups half-and-half cream
    1 tablespoon minced fresh rosemary
    1 garlic clove, minced
    1 teaspoon salt
    1/4 teaspoon pepper
    3 pounds potatoes, peeled and cut into 1/8 inch slices
    2/3 cup grated Parmesan cheese

    In a large saucepan, melt butter over medium heat. Stir in flour until
    smooth. Gradually add the cream. Bring to a boil; cook and stir for 2
    minutes or until thickened. Remove from the heat. Stir in the rosemary,
    garlic, salt, pepper and potatoes. Transfer to a greased 13x9-in. baking
    dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 45
    minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

    Spinach Squares

    4c shredded cheddar cheese
    10 oz package of frozen chopped spinach, thawed and drained.
    1c. all purpose flour
    2 eggs beaten
    1c. milk
    1t. salt
    1t. baking powder
    1/2 c. onion
    1/4c butter melted
    blend together all ingredients. spread in a lightly oiled 13X9 baking dish. bake at 350 degrees for 35 minutes. Let cool slightly cut into squares. makes 9 to 12 servings

    Delicious Zucchini Casserole

    8 servings 16 halves
    1 hour 10 minutes 25 mins prep

    8 zucchini
    1/2 cup butter
    2/3 cup grated cheddar cheese
    1 cup sour cream
    1/2 teaspoon salt
    paprika (to taste)
    1/4 cup chopped chives
    1 cup breadcrumbs or crushed crackers
    1/4 cup grated parmesan cheese

    Wash zucchini; boil whole for 5 to 10 minutes--no more.
    Cut off ends and slice in halves lengthwise.
    Place in single layer in buttered casserole dish.
    Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives.
    Pour over zucchini.
    Sprinkle with bread crumbs or crackers and then parmesan cheese.
    Bake at 350 for 45 minutes or until bubbly.

    Sour Cream Pan Biscuits


    * 2 cups biscuit/baking mix
    * 1 teaspoon sugar
    * 1/2 cup club soda
    * 3 tablespoons sour cream

    In a small bowl, combine all ingredients; stir just until moistened. Drop into six mounds on a 9-in. round baking pan coated with nonstick cooking spray. Bake at 400° for 20 minutes or until golden brown. Serve warm. Yield: 6 servings.

    Chi Chi's Sweet Corn Cake

    1 cup all-purpose flour
    1 cup corn flour
    1/4 cup sugar
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 egg, beaten
    1 cup sour cream (can use non-fat)
    1/3 cup milk
    1/4 cup butter or margarine, softened

    In a bowl, combine the dry ingredients. In another bowl, combine egg, sour
    cream, milk, and butter. Stir into dry ingredients just until moistened; pour into greased 8" square baking pan. Bake at 400 degrees for 20 to 30 minutes or
    until a toothpick comes out clean. Serve warm

    Salmon-Artichoke Spinach Salad

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ ------------ --------- --------- --
    3/4 cup Chablis or other dry white wine -- divided
    1/2 cup plus 3 tablespoons water -- divided
    1 3/4 pounds salmon fillet
    1 1/2 teaspoons dried whole dillweed -- divided
    8 small unpeeled round red potatoes -- quartered
    8 cups loosely packed prepackaged fresh spinach
    14 ounces canned quartered artichoke hearts -- drained
    3 tablespoons red wine vinegar
    1 tablespoon Dijon mustard

    Preparation time: 10 minutes Cooking time: 15 minutes

    Combine 1/2 cup wine and 1/2 cup water in a large skillet; bring to a
    boil. Add salmon, skin side down, and sprinkle with 1 teaspoon
    dillweed. Cover, reduce heat, and simmer 13 minutes or until salmon
    flakes easily when tested with a fork. Remove salmon from skillet;
    discard cooking liquid. Using a fork, separate salmon into bite-size
    pieces, and set aside.

    Arrange potatoes in a vegetable steamer over boiling water. Cover and
    steam 13 minutes or until tender.

    Remove large stems from spinach; tear spinach into bite-size pieces,
    and place in a large bowl. Add potatoes and artichokes; toss gently,
    and set aside. Combine remaining 1/4 cup wine, remaining 3 tablespoons
    water, remaining 1/2 teaspoon dillweed., vinegar, and mustard in a jar.
    Cover tightly, and shake vigorously. Pour over salad; toss gently.
    Serve immediately.

    Stuffed Artichokes
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ ------------ --------- --------- --
    6 artichokes -- large
    1 package cornbread crumbs -- seasoned(15oz)
    2 cups Romano cheese -- grated
    2 juice of lemons
    olive oil

    1. To prepare artichoke for stuffing, hold it by its stalk and pound it, leaves down, on a drain board until leaves open; rinse well.

    2. Cut bottom stems off flat so artichokes can remain standing.

    3. With scissors, trim points of leaves approximately 1/2 inch.

    4. Soak artichokes in cold water.

    5. Mix bread crumbs, grated cheese, garlic and lemon juice; a little olive oil may be added to hold mixture together.

    6. Starting at bottom row of leaves, pull open each leaf with one hand and fill with the other.

    7. Draw leaves as lightly together as possible.

    8. Stand artichokes upright in deep pot, wedged together so they won't fall over.

    9. Drizzle a little olive oil over each artichoke.

    10. Add about 2 inches water to pot; cover pot and steam artichokes until done. (Cooking time varies according to size and toughness. Check after 30 minutes; if leaf pulls easily, artichokes are done.)

  4. #24


    let me know if there is a specific veggie you need a side for, I have so many I dont know which to post....

  5. #25


    1 pound ground beef
    2 eggs, lightly beaten
    1/3 cup finely grated Parmesan
    1/4 cup Italian bread crumbs
    2 tablespoons finely chopped garlic
    1 teaspoon Grill Seasoning
    1 teaspoon salt
    2 pinches crushed red pepper
    2 teaspoons garlic powder
    2 tablespoons oregano

    Combined all ingredients and form into meatballs and brown.

    Let me know if you need a sauce recipe

  6. #26
    Mega Poster
    Join Date
    Nov 2001
    Puerto Rico


    Dani, I don't think I have italian bread crumbs..
    Karen, Single Mommy to Alana (10/14/01) & Aidan (01/11/07)

    "The Easter Bunny Bit Me!"

  7. #27
    Mega Poster
    Join Date
    Nov 2001
    Puerto Rico


    oh and I'd love to make the sauce.. I have a can of spaguetti sauce.. maybe I can add some stuff to it? Or better yet, do it from scratch?
    Karen, Single Mommy to Alana (10/14/01) & Aidan (01/11/07)

    "The Easter Bunny Bit Me!"

  8. #28


    Here are a few to choose from:

    Tomato Sauce:
    2 tablespoons olive oil
    1 large Spanish onion, finely chopped
    4 cloves garlic, finely chopped
    2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender, r 1 28 oz can of crushed tomatoes.
    1 bay leaf
    1 small bunch parsley
    Pinch red pepper flakes
    Salt and freshly ground pepper
    6 basil leaves, chiffonade

    Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.

    HEre is a rachael ray one I've made and is yummy too, its more a marinara

    1 pound spaghetti
    1/4 cup extra-virgin olive oil,
    Salt and pepper
    1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
    3 cloves garlic, chopped
    1 small onion, minced
    1 cup beef broth
    1 (28-ounce) can crushed tomatoes
    1 (14-ounce) can diced tomatoes
    1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves
    Several leaves fresh basil, torn or chopped, a handful

    Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.

    Preheat oven to 425 degrees F.

    Brown meatballs in pan, then in same pan: Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.

  9. #29
    Join Date
    May 2006


    You are so Awesome!! This recipes sound delish!! Can't wait to try some

    7.3.06 Heard the baby's heartbeat!
    8.01.06 Had my first ultrasound
    11.25.06 3-D Ultrasound, IT'S A GIRL!!!!
    EDD: Jan.30, 2007

  10. #30


    Crescent Chicken Rolls

    1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
    1 (10 ounce) can cream of chicken soup, undiluted
    1 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
    2 cups finely chopped cooked chicken
    1/2 cup half-and-half cream or milk
    1 (3 ounce) package cream cheese, softened
    3 tablespoons butter, softened
    1 tablespoon finely chopped onions

    Set oven to 325 degrees.
    Butter a casserole dish (any size to hold crescent rolls).
    In a saucepan, mix half and half cream, 1/2 cup grated cheese and undiluted chicken soup.
    Heat just until the cheese melts (do not boil).
    Pour half of the cream mixture on the bottom of prepared casserole dish.
    In a bowl, mix the cream cheese and butter until smooth.
    Add in the chopped chicken and onion; mix well until combined.
    Roll up 1 (scant) tbsp of mixture in the crescent rolls, and place seam-side down on top of the creamed mixture in the casserole.
    Drizzle the remaining cream sauce on top, and sprinkle with more grated cheese Bake for 30 minutes.

    Easy Chicken and Broccoli Divan

    4 servings
    40 min 20 min prep
    3 cups hot cooked broccoli stems
    2 cups cubed cooked chicken
    1 (10 ounce) can reduced-fat cream of broccoli soup (or regular)
    1/3 cup milk
    1/2 shredded light cheddar cheese (or regular)
    3 tablespoons breadcrumbs
    1 tablespoon melted butter

    Arrange broccoli and chicken in a casserole dish.
    Combine soup and milk; pour over broccoli and chicken.
    Sprinkle mixture with cheese.
    Mix bread crumbs with butter and sprinkle over cheese layer.
    Bake at 450 for 20 minute or until heated through.

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