Stuffed Pancakes

In one bite you get protein, vitamin c, and some carbs. Stuffed PancakesEasy to make too! We tried gluten free pancake mix and loved it!

Ingredients:

  • Pancake Mix ( we used this one click here)
  • Strawberries
  • Cream Cheese
  • Additions to your pancake mix (we followed mix directions which included adding oil, milk, and an egg)

1. Mix pancake batter per instructions

2. On a griddle, pour 1/4 cup of the mix and wait a few minutes.

3. Add cream cheese and cut up strawberries

4. Pour another layer of pancake mix over the strawberries and cream cheese

5. Flip carefully after a few minutes.

6. Top with fresh strawberries and add syrup if desired.

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

No Bake Lemon Cheesecake

These only take about 15 minutes to prepare. Lemon-Cheesecake-484x363-topAll you need are some ring molds to make an impressive dessert. By the way, there are some variations to this recipe depending on where you live. Below you’ll find the US version. Click here for Annabel Karmel’s UK measurements and ingredients.

INGREDIENTS

  • 1/4 C. greek yogurt
  • 1/3 C. lemon curd
  • 1 Tsp lemon juice
  • 1/3 C. heavy cream whipped
  • 1/3 C. cream cheese
  • 2 1/2 sheets graham crackers
  • 3 1/2 tbs butter
  • Blueberries
  • Powdered sugar (optional)

 

METHOD

  1. Put the graham crackers in a plastic bag and crush them using a rolling pin.
  2. Melt the butter in a small saucepan and stir into the crumbs.
  3. Divide the crumbs between 4 small ring moulds approx 7 cm (2.8in) wide.  Use clean fingers to press firmly into the base.
  4. Chill in the fridge while you are preparing the filling.
  5. Put the yoghurt, lemon curd and lemon juice into a large bowl and mix until smooth.
  6. In a smaller bowl, whip the cream until it makes slightly floppy peaks and add cream cheese. Mix 2 tablespoons of the whipped cream into the lemon yoghurt mixture, then fold in the remaining whipped cream.
  7. Spoon the lemon mixture carefully on top of the chilled biscuit base. Fill to the top and smooth off with a palette knife. Chill in the fridge for at least 30 minutes. Garnish with blueberries, maybe some mint sprigs, and a dusting of icing sugar

For another easy cheesecake recipe click here

Recipe from Annabel Karmel. This is a sponsored post.

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Breakfast Egg Rolls

An omelet in an egg roll? Sounds odd, but it’s so incredibly tasty.Breakfast Egg Rolls As you know I’m all about easy feeding with less cleanup. I got tired of picking up crumbles of egg. I did have some egg roll flakes to clean up, but not as much!

Ingredients:

  • Spring roll wrapper
  • Handful of chopped spinach
  • 1/4 C. shredded cheddar cheese
  • 1/4 cup chopped ham
  • 1 tbs olive oil
  • Seasonings – We use 21 seasoning salute , but you can use any seasoning you like (garlic, salt, pepper etc.)
  • Vegetable oil for frying

Method

1. In a bowl, crack eggs and scramble. Chop ham and spinach. Set aside.

2. In a pan, add olive oil, and cook spinach and ham

3. Add scramble eggs and combine well

4. Place spring roll wrapper diagonally on a flat surface. Place filling in, top with cheese and roll (see video).

5. Heat oil in a pot. When hot,  add rolled spring roll. Brown for a minute on each side. Remember the filling is cooked so you won’t need to cook it for long.

 

 

Tip: Use the right wrapper. I’ve used other types and this one by far is the best, unless you like a thicker chewier egg roll. You can find this type at most Asian groceries.

Wrapper

 

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Creamy Scallop Pasta

I enjoy eating out and having a delicious creamy pasta. Creamy Scallop PastaThe only problem is, I enjoy a lighter pasta and always have to say “easy on the sauce please.” Here’s a fast, easy recipe for creamy pasta. The best part is you can control how much sauce you put on. You can also omit the scallop and swap for chicken or shrimp (cook accordingly). The recipe below is for a relatively small portion. You can double the sauce or pasta.

Ingredients:

  • 3 tbs butter
  • 1 tbs olive oil
  • 1/4 cup heavy cream
  • 1 tbs chopped garlic
  • 1/4 cup shredded parmesan cheese
  • salt and pepper to taste
  • 8 oz fettucini noodles
  • 8-10 scallops

1. In a pot cook pasta as directed

2. For the sauce:  In a pan or sauce pan melt 2 tbs of butter, add garlic, stir cream, parmesan cheese and salt and pepper.

3. For the scallops: Pat dry scallops with a paper towel.  Over high heat melt 1 tbs. butter and oil. Salt and pepper scallops if desired. Once butter and oil begins to smoke add scallops and sear each side for about 1 1/2 minutes

4. Combine pasta and sauce, top with scallops.

Meatball Pasta Bake

Some of you have a ton of ground beef left from your Memorial Day barbecues. Meatball Pasta BakeThis recipe is a great way to use up that meat. If you don’t have any left, go out and buy some because this is a delicious dish. It’s bound to become a family favorite.

Prep 20 minutes
Cook 30 minutes

Ingredients
Meatball
350g /12 oz  lean minced beef
50g / 2 oz white breadcrumbs
1 tbsp thyme, chopped
50g / 2 oz fresh  parmesan, grated
½ apple, peeled and grated

Sauce
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 x 400g / 2 x 14oz  tin chopped tomatoes
1 tbsp sun dried tomato paste
A dash of sugar

200g /7 oz  fusilli pasta
50g / 2 oz cheddar cheese, grated
2 tbsp basil, chopped

METHOD

  1. Measure all of the meatballs ingredients into a food processor. Whiz until combined, then shape into 25 balls. Chill in the fridge while you make the sauce.
  2. Heat the oil in a saucepan. Add the onion and garlic and fry until just soft.
  3. Add the tomatoes, paste and sugar. Season and bring up to the boil. Then cover and simmer for 10 minutes.
  4. Heat a frying pan until hot and add 1 tbsp of oil. Fry the meatballs until lightly golden on all sides. Add to the sauce, cover and simmer for 10 minutes.
  5. Cook the pasta in boiling salted water until al dente. Drain, then add to the meatballs.
  6. Add the basil and spoon into a shallow dish. Sprinkle with cheese.
  7. Put under a hot grill for 5 minutes until bubbling and the cheese has melted.

Recipe from Annabel Karmel

This is a sponsored post.

Korean Beef Sushi With Teriyaki Glaze

We’re all about introducing our child to a diverse array of foods. Beef Sushi

I’m not too sure when I want to give raw sushi yet, so here’s a pretend sushi dish. Tasty and delicious.

You can use your favorite teriyaki sauce, but I’ve included my homemade one below.

Ingredients:

  • Cooked Korean beef (we used leftover marinated)
  • Carrots (peeled with potato peeler)
  • White Rice
  • Spinach (optional)

Glaze:

  • 2-3 tbs of honey (no honey before one)
  • 1/4 cup low sodium soy or tamari
  • 1/4 tsp garlic powder
  • 2 small thin slices of ginger (optional)
  • 1 tsp cornstarch for thicker sauce

METHOD

For Sauce:

1. Whisk all ingredients in a bowl.

2. In a sauce pan, cook until sauce has thickened. For a thicker sauce add more cornstarch. Set aside to cool.

For Sushi

1. Use a mold or hand to form sushi. Here’s a sushi mold that is similar to what we used. Click Here

2. Place rice mold on top of a spinach leaf (optional). Add small strip of beef on top of rice.

3. Use a strip of carrot to wrap up the beef sushi.

4. Drizzle with teriyaki glaze.

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Frozen Granola Fruit Bars/Cups

This simple recipe is great for kids and adults too. It’s packed with protein and nutrients from fruit, nuts, and yogurt. I’ve created two options for this recipe. Frozen Yogurt BarsOne takes a bit longer than the other. When I say longer, I mean a few minutes.

Ingredients:

  • 1 C. Greek Yogurt
  • 1/2 C. Granola
  • 1/4 C. Almond Butter (optional for cups)
  • 1/8 C. Honey
  • 1/2 C. Blueberries
  • 1 C. Strawberries

For homemade granola, click here

For Cups:

Frozen Yogurt Cups

  1. In a bowl, mix all ingredients
  2. Fill silicone cupcake cups or paper liners would probably work too

For Bars:

1. In a bowl, combine granola and almond butter

2. Divide granola mixture on the bottom of small tins or silicone cups like these.

3. Add yogurt on top of granola and freeze

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Recipe inspired by Eats Amazing

20K Giveaway Winner

Thank you so much for following everyone and participating! I really do appreciate it and wish there could be more winners! I will have another fabulous giveaway very soon.

After inputting all the names i a random name generator… the winner is of the beautiful mommy and me bentgo box is:

I_love_my_juice

If you are the winner, please email your name and address to  easytoddlermeals@gmail.com

If I don’t not hear from you in 24 hours, I will run the generator again.

Homemade Doritos

I always have extra tortillas lying around. I can never finish the package! DoritosThis is a great way to use it up.

Ingredients:

  • Corn Tortillas
  • Organic Ranch Mix
  • 1/4 cup Olive Oil

Tip: Every ranch mix is different. Some are quite strong in taste. If you want to create your own seasoning, try this:

  • 1 tsp Chili Powder (decrease for baby and add onion powder instead
  • 1 tsp Paprika
  • 3 tbs Grated Parmesan
  • 1 1/2 tsp salt (optional for baby)

1. Preheat oven at 350F

2. Mix Seasonings

3. Add olive oil and stir

4. Brush on tortilla and layer tortillas

5. Cut and bake at 350f for 8-10 minutes or until crispy

Chicken Salad Toast Cups

Anything bite size is a big hit at my house. It’s easy for my toddler to grasp with his hands. Chicken Salad CupsThis in turn makes me happy because I have less to cleanup.  This is also packed with nutrients and you can substitute mayo with avocado as well.  Tip: Use a hand mixer or standing mixer to shred chicken!

Ingredients:

  • 1 1/2 Cups Shredded Chicken
  • 4 tbs Mayo or you can use avocado instead, add or more or less depending on your desired consistency
  • 1 tbs raisins or cranberries (optional)
  • 1/2 Cup Chopped Apples
  • 1/4 Cup Chopped Walnuts
  • Bread (fresh)
  • Olive oil

1. Preheat oven to 350F

2. In a bowl, mix all of the ingredients

3. Cut out rounds using a small glass or a round cutter.

4. Grease muffin tin with olive oil spray

5. Carefully place each piece of bread into the  muffin tin

6. Add chicken mixture in the center of bread

7. Bake for about 5-7 minutes until desired brownness