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Thread: Recipe Ideas for Toddlers & Families

  1. #31
    Posting Addict Honey3.14's Avatar
    Join Date
    Apr 2006



    1 pkg (12 oz) fine noodles (I use angle hair pasta as fine noodles are hard to find)
    3 eggs
    1/2 cup sugar
    1 cup milk or half and half
    1/2 cup margarine, melted
    1/2 cup raisins
    1/2 t. cinnamon
    1 t. salt

    Boil noodles as directed on the package (about 7 minutes). Place noodles in colander and wash off starch. Beat eggs; add surgar, milk, margarine, cinnamon, vanillas salt and raisins. Place noodles in a buttered pyrex pan 8 x 10 inches. Poor egg mixture over all and dot surgace with dabs of margarine (I usually eliminate this additional margarine). Sprinkle with paprika and bake for 45 minutes and 350 degree oven. Cut in squares and serve warm.

    This side dish is usually served with ham as a replacement for potatoes and rice.

    Note: if you hate raisins, as I do, you can leave them out, or if part of your family likes them, they can just be sprinkled on part of the top of the bobka.
    Erin~Mommy to Patrick and Sean.

  2. #32
    Mega Poster
    Join Date
    Nov 2001
    Puerto Rico


    The meatballs were a hit. Thank you, Dani.

  3. #33


    Cajun Shrimp

    1 pound shrimp
    1/4 cup olive oil
    1 large head garlic
    3 bay leaves
    1 teaspoon oregano 2 tablespoons rosemary
    1/2 teaspoon crushed red chili pepper
    1/2 cup dry white wine
    1 tablespoon white wine vinegar
    juice of 1 lemon
    fresh grated nutmeg
    salt and pepper

    Heat oil in a 12-inch iron skillet; add garlic cloves and saute for 2 minutes. Mix in shrimp and bay leaves, followed with the dry seasonings. Add wine, vinegar, and lemon juice. Simmer 5 minutes. Before serving, adjust seasonings and sprinkle with nutmeg. Garnish with lemon slices. Great with spinach fettuccine tossed with butter and cracked pepper.

  4. #34


    also, if yue ver don thave italian breadcrumbs, use this:

    1 cup bread crumbs
    1/2 teaspoon salt
    1/2 teaspoon parsley flakes
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon sugar
    1 dash oregano

  5. #35
    Mega Poster
    Join Date
    Nov 2001
    Puerto Rico


    Dani, I have a bag of baby red potatoes... do you have another recipe, other than the rosemary and garlic one?
    Karen, Single Mommy to Alana (10/14/01) & Aidan (01/11/07)

    "The Easter Bunny Bit Me!"

  6. #36


    I have so many, do you want roasted or mashed?

    Italian Potatoes

    14 or 15 large red potatoes (about 5 pounds)
    Salt and pepper
    1/2 cup chopped fresh parsley leaves
    1/2 cup chopped green onions
    3 large cloves garlic, thinly sliced
    1 heaping teaspoon salt
    1/2 teaspoon dry mustard
    1 scant tablespoon sugar
    1 tablespoon Worcestershire sauce
    1 cup olive oil
    1/2 cup tarragon vinegar

    Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.

    Parsley-Dill Potatoes

    2 1/2 pounds medium to large red potatoes
    3 tablespoons butter
    1/4 cup chopped parsley leaves
    1/4 cup chopped dill
    Salt and pepper

    Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

    Greek Potatoes (Oven-Roasted and Delicious!)

    8 large potatoes, peeled,cut into large wedges (about 6-7 wedges per potato)
    3 cloves garlic, minced
    1/2 cup olive oil
    1 cup water
    1 tablespoon oregano (get the mediterranean - it's the best!)
    1-1 1/2 lemon, juice of (this is personal preference and depends on how juicy your lemons are)
    sea salt
    fresh coarse ground black pepper

    1. Preheat oven to 440F.
    2. Put all the ingredients into a baking pan large enough to hold them.
    3. Season generously with sea salt and black pepper.
    4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
    5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
    6. Bake for 40 minutes.
    7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
    8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
    9. This will take about another 40 minutes.
    10. Do not be afraid of overcooking the potatoes- they will be delicious.
    11. Note: I often melt a boullion cube in the water; if you do, make sure to cut back some on the salt.

    Mashed Red Potatoes With Garlic And Parmesan

    2 1/2 lbs red potatoes, unpeeled,quartered
    3 cloves garlic, peeled
    2 tablespoons butter
    1/2 cup milk
    1 teaspoon salt
    1/4 cup grated parmesan cheese

    1. Put potatoes and garlic in lg pan.
    2. Cover with water.
    3. Bring to a boil.
    4. Reduce heat and simmer for 25 minutes, until potatoes are tender.
    5. Drain well.
    6. Mash with the butter, milk, and salt.
    7. Stir in the parmesan cheese.

  7. #37


    Bbq Potatoes

    2 tablespoons butter or margarine, melted
    1 tablespoon chili powder
    1 tablespoon honey
    1/4 teaspoon garlic powder
    1/4 teaspoon ground pepper
    2 lbs medium-sized red potatoes, quartered

    1. BBQ~ grill or oven.
    2. Preheat oven 400.
    3. In large bowl, combine,chili powder,honey,garlic powder& pepper and butter.
    4. Add potatoes,toss to coat.
    5. Spoon potatoes in greased 11x7-inch baking dish.
    6. Bake 40-50 minutes untill potatoes are tender.
    7. BBQ- wrap& seal in foil& place on grill for about 30 minutes untll tender!

    Loaded Potatoes-stuffed With Bacon, Cream Cheese, and Scallions

    4 large baking potatoes or 8-10 small red potatoes, to serve as an appetizer
    8-10 slices bacon, fried crisp and crumbled
    2 tablespoons sour cream
    4 tablespoons butter, softened
    1 (8 ounce) package cream cheese, softened
    6 green onions, chopped
    1/2 teaspoon seasoning salt (My favorite Roasting Salt Blend for Veggies or Meats by HeatherFeather Roasting Salt Blend for Veggies or Meats)

    1. Microwave potatoes till soft about 10 minutes.
    2. Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape.
    3. Mix the scouped potato with the rest of the ingredients mashing the potatoes.
    4. Fill back into skins and bake 20 minutes at 425 degrees.

    Loaded Smashed Potatoes

    5 lbs potatoes
    16 ounces low-fat sour cream
    1/3 cup half-and-half (to taste)
    1/2 cup extra sharp cheddar cheese
    1 green onion
    salt and pepper
    1 tablespoon onion powder
    1 tablespoon garlic salt
    1 tablespoon italian seasoning

    1. Fill large pot with warm water. Place on stove over high heat and salt water. Bring to rolling boil.
    2. Rinse potatoes and pat dry. Cut potatoes into 1/8th and drop into water.
    3. Cook potatoes until they are fork tender.
    4. Drain potatoes and place back in cooking pot, return to burner.
    5. Add Sour cream, chopped green onion, Cheese, half and half, and seasoning.
    6. Mash potatoes but leave some good sized chunks.
    7. Enjoy!

  8. #38


    Two Weight Watchers Recipes:

    * Exported from MasterCook *

    Mexican Baked Beans (1.56 WW Points)

    Recipe By :Weight Watchers International, Inc
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 ounces pinto beans, canned -- drained (reserve 2
    tablespoons liquid)
    1/2 cup tomato sauce
    1/4 cup onion -- finely chopped
    2 fluid ounces beer -- Mexican (1/4 cup)
    3 tablespoons molasses
    1 1/2 teaspoons dry mustard
    1 teaspoon jalapeno pepper -- minced seeded (see note)
    3/4 teaspoon Worcestershire sauce
    1/8 teaspoon crushed red pepper flakes -- (1/8 to 1/4)
    1 tablespoon minced fresh cilantro

    Preheat oven to 350┬░ F.

    In large bowl, combine beans, tomato sauce, onion, beer, molasses,
    mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix
    well. Spoon into a 1-quart casserole.

    Bake 45-50 minutes, until most of liquid is absorbed. Remove from oven;
    stir in cilantro and serve.

    * Exported from MasterCook *

    Mexicali Spuds (5.53 WW Points)

    Recipe By :Weight Watchers International, Inc
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 teaspoon vegetable oil
    1/2 cup green bell pepper -- diced red or green
    1/2 teaspoon chili powder -- mild or hot
    1/4 teaspoon ground cumin
    4 ounces chickpeas, cooked -- drained or red kidney
    beans or black beans
    1/2 cup salsa -- prepared mild or hot
    16 ounces baked potatoes -- four 4-ounces
    3 ounces sharp cheddar cheese -- shredded
    2 tablespoons finely chopped onion

    In small nonstick skillet, heat oil; add bell pepper. Cook over
    medium-high heat, stirring frequently, 5 minutes, until softened; reduce heat
    to low. Add chili powder and cumin; cook, stirring constantly, 2
    minutes longer. Stir in beans and salsa; bring mixture to a boil. Reduce heat
    to low; simmer 5 minutes, until flavors are blended.

    With sharp knife, cut lengthwise slit about 1" deep into top of each
    potato, beginning and ending about 1/2" from ends; squeeze ends gently
    toward each other until potato opens at slit.

    Spoon one quarter of the bean mixture over each potato; sprinkle evenly
    with cheese and onion.

  9. #39


    Weight Watchers Recipes

    Mustard Herb-Crusted Pork Tenderloin

    Yield: 4 servings, 3 oz. each
    WW points - 4 points

    1 (1/2-ounce) slice white bread
    1/4 cup chopped fresh parsley
    3 Tbsn. grated fresh Romano cheese
    2 tspn. chopped fresh thyme
    1 (1 lb) pork tenderloin, trimmed
    1/4 tspn salt
    1/8 tspn pepper
    2 Tbsn. Dijon mustard
    1/2 tspn fennel seeds, crushed
    1 garlic clove, minced
    cooking spray

    1. Preheat oven to 450 degrees 2. Place slice of bread in a food processor and pulse 10
    times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup
    chopped parsley, cheese, adn 2 tspn. thyme in a shallow dish. Sprinkle pork with salt and
    pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with
    mustard mixture and dredge in breadcrumb mixture. 3. Place the pork on a jellly roll pan
    coated with cooking spray. Bake at 450 for 25-30 minutes or until a thermometer
    registers 160 degrees (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4
    inch thick slices. Yield: 4 servings (seving size: 3 ounces pork.)

    HAMBURGER SOUP = 4 Points/Serving WW
    Preparation: 10 minutes Cook: 1 1/4 hours
    Yield: 8 servings

    - 1.5 lbs (680 g) lean ground beef;
    - 1 medium onion, chopped;
    - 1 can (28 oz, 794 g) diced tomatoes, undrained;
    - 29 oz (822 g) beef broth;
    - 1 cup water;
    - 4 celery ribs, thinly sliced;
    - 4 large carrots, thinly sliced;
    - 10 whole peppercorns;
    - 1 teaspoon dried thyme;
    - 1/2 teaspoon salt;
    - 1/2 cup quick-cooking barley;
    - 1/4 cup minced fresh parsley; and

    - Small cheesecloth square (2 layers)


    In a large saucepan (I used Dutch oven pot), cook beef and onion over
    medium heat until meat is no longer pink; drain. Stir in the
    tomatoes, broth, and water. Add celery and carrots.

    Place peppercorns on a double thickness of cheesecloth; bring up
    corners of cloth and tie with kitchen string to form a bag. Add to
    beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat;
    cover and simmer for 45 minutes or until vegetables are tender.

    Return to a boil. Stir in barley. Reduce heat; cover and simmer for
    10-12 minutes or until barley is tender. Remove from the heat; stir
    in parsley. Let stand for 5 minutes. Discard spice bag.

    Nutritional Facts: 1 1/3 cup = 227 calores, 7 g fat (3 g saturated),
    42 mg cholesterol, 762 mg sodium, 20 g carbohydrate, 5 g fibre, 29 g
    protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.

    Lemon Cheesecake
    POINTS® Value: 2
    Servings: 8
    Use lemon flavored gelatin sugar free.

    a.. 1 package sugar-free fruit flavored gelatin mix
    b.. 2/3 cup water
    c.. 1 cup 1% low-fat cottage cheese
    d.. 8 oz fat-free cream cheese
    e.. 8 oz Cool Whip Free Whipped Topping
    f.. 2 Tbsp graham cracker crumbs
    g.. 1 whole reduced-fat cinnamon honey graham crackers

    Spray Pie dish with cooking spray. Sprinkle with 1 crushed graham
    cracker. Dissolve gelatin in boiling water in a smal bowl. Pour into
    blender and add cheeses; blend at medium speed for 2 minutes. Pour into a
    bowl. Gently stir in cool whip. Pour in pie dish. Sprinkle with 2
    Tablespoons of graham cracker crumbs. Chill 4 hours.

  10. #40


    WW Recipes

    WW Peachy Keen Pumpkin Oatmeal Muffins

    (1 muffin: 80 calories, 1g fat, 160mg sodium, 14g
    carbs, 1.5g fiber, 3g sugars, 3.5g protein = 1 Point)


    1 1/4 cups regular oats (not quick or instant)
    3/4 cup Bisquick Heart Smart baking mix
    1 cup skim milk
    1/2 cup Egg Beaters, Original
    1/3 cup canned pure pumpkin
    1 cup canned peaches in juice or water; drained &
    1/4 cup SPLENDA, Granular
    2 tsp. pumpkin pie spice
    1/4 tsp. salt


    Preheat oven to 400 degrees. Combine ALL ingredients
    in a large bowl and stir well. Spoon mixture into a 12-cup muffin tin sprayed
    well with nonstick cooking spray. Bake muffins for 20 minutes, or until muffins
    have puffed up and tops are firm and golden. Allow to cool before removing from
    muffin tin. Enjoy! (Don't you love recipes that are this easy!)

    Hershey Bar Haystacks

    (1 Stack - 71 calories, 4g fat, 12 carbs, 5g fiber, 2g protein - 1 WW

    1 Cup Fiber One Cereal
    1 (1.5 oz.) Hershey's Milk Chocolate Bar
    1 Tbsp. reduced fat peanut butter, smooth or chunky

    Melt bar and peanut butter in microwave until smooth, at 30-second
    intervals. Be careful not to burn or overcook. Stir chocolate and peanut
    butter mixture. Add cereal and gently toss till coated. Drop onto wax
    paper, making 6 stacks. Refrigerate until chocolate hardens (about 30
    minutes). Serves 6.

    Yum Yum Brownie Muffins

    (1 Muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber,
    2.5g protein - 3 WW points)

    This super-simple 2-ingredient recipe is a Weight Watchers Fave!

    1 box devil's food cake mix
    1 can solid pack pumpkin (15 oz.)

    Mix the two ingredients together. Don't add anything else that may be
    mentioned on the box, such as eggs, oil, or water. The mixture will be
    very thick and you will be tempted to add in other things to make the
    batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed withnon-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or
    36 mini muffins.

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