Homemade Veggie Chicken Nuggets

This is a great recipe that includes almost all the major food groups. Veggie Chicken NuggetsThat’s my kind of dish, especially when I’m busy with work.


  • 1.5 cups steamed veggies (I used California Blend, works best in my opinion)
  • A few dashes of 21 Seasoning Salute or other seasonings.
  • 1/3 cup cooked chicken (not packed, we used left over rotisserie chicken)
  • 1 egg
  • 1/3 cup quick rolled oats (we used Bobs Red Mill)

1. Steam Veggies

2. In a blender add veggies,  egg, chicken and seasonings

3. Blend until pasty, but not too blended

4. Mold using an ice cream scooper

5. Cook in olive oil, brown on medium-high heat

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Egg Bake Bites

Cleaning up after a child’s meal is definitely a chore. Egg Bake Bites PicScrambled eggs is incredibly annoying to pick up. These bites make it easy for to eat and it’s a great healthy option for me.

I also try to use my kitchen appliances and baby items in different ways. Since my muffin tin was dirty, I used my Oogaa silicone divided plate and my Lilly Pot to make little bites.   By the way, you can totally just bake it in a baking dish and cut it in squares!


  • 5 Large Eggs
  • 1/4 cup chopped green onions or spinach
  • 2 small sweet bell peppers (chopped or sliced)
  • Seasoning of choice – I used a dash of onion powder and garlic

1. Preheat oven at 350f

2. In a bowl mix all the ingredients

3. Grease baking dish, muffin tin, or silicone bowl with olive oil or cooking spray then pour egg mixture in it.

4. Bake for about 10 minutes (depends on oven and thickness so check maybe at 8 minute mark)

*Disclosure: I was not financially compensated for this post. I received a sample for some of the items above for review purposes. The opinions are completely my own based on my experience. 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!

Chili Cornbread Muffins

My husband absolutely loves chili.
Chili Muffins FinalNo offense to canned chili lovers, but I don’t particularly love the ingredients in it. This was an experiment in the kitchen since my specialty is usually Asian food. I asked my husband what the main ingredients were and went for it! When I was through, my husband said, “You can definitely cook this again, it’s delicious.”

If you’re wondering how I came up with the chili muffin idea, my toddler inspired me. Like always,  I try to find ways to make it an easier eating experience for both baby and I. Adding some chili in the middle made it easier for our son to eat and makes for an easier cleanup.

For Chili:


  • 1 lb ground beef
  • 2 – 8 oz cans of tomato sauce
  • 1 tbs chopped garlic
  • 1 can black beans or kidney beans
  • 1 tbs chili powder (you can do two, but I didn’t want it too spicy for baby
  • 1 tbs sugar
  • 1/4 cup water
  • 1 tsp cumin powder
  • Seasoning Salt to taste
  • 1 tbs olive oil (for browning)
  • Salt and pepper to taste

1. In a pan add olive oil and brown ground beef, add a little seasoning salt to beef

2. Go to town and add everything in the slow cooker. I put only a dash of salt and pepper because of baby, but you can always add more to taste.

Cornbread Muffins


  • 1 cup all purpose flour
  • 1 cup buttermilk
  • 1 cup cornmeal we used Bobs Red Mill
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/3 cup white sugar
  • 1 stick unsalted butter (1/2 cup)
  • 1 tsp sour cream

1. Preheat oven to 375f

2. Melt butter in microwave and stir in sugar in bowl #1

3. Add eggs to bowl #1 and beat well

4. In another bowl (#2) mix buttermilk and baking soda

5. Add buttermilk mixture (#2) to bowl #1 and add sour cream

6. Mix in corn meal and flour and pour into muffin tin pan. Optional to use muffin liner cups. If you don’t, make sure you grease your pan.

7. Bake for about 15-20 minutes, until a toothpick inserted in the center comes out clean

*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!


Some of you found me from my very popular Stuffed French Toast recipe.Broccoli Cheese Rollups I wanted to change it up to see if I can make it without egg, since some of you have egg allergies. After creating this recipe, now I don’t know whats better because they are equally as delicious! The amounts below are totally up to you depending on what ingredient you like most. The more you stuff it, the bigger your roll-up will be. You also don’t want to make it too big because it won’t stay closed. You can always use a toothpick though (not advisable for younger babies of course).


  • Sandwich White Bread (make sure it’s not stale, because it will crack)
  • Steamed Broccoli Florets
  • Shredded or block cheese
  • 3 tbs melted butter
  • 2 tbs regular butter
  • Glass or rolling pin

1. Cut corners of bread

2. Flatten bread with a glass or rolling pin

3. Add cheese and broccoli to top of bread

4. Roll neatly and tight

5. Dip in melted butter

6. Add butter to a pan and brown rolled sandwich

Blueberry Bites

My son who didn’t like banana for the longest time, inspired me to be creative with this potassium rich fruit. Blueberry BitesNow he loves it! It took a while, but we kept trying and it paid off.  These are great for breakfast or as a snack.


  • 1 cup old quick oats (we use Bob’s Red Mill Quick Oats)
  • 2 large ripe bananas (the riper the sweeter, we like them just right)
  • 1/3 cup fresh blueberries

1. Preheat oven at 350f

2. Mash bananas and add oats

3. Mix blueberries in with bananas and oats

4. Grease a baking sheet

5. With an ice cream scooper or spoon, place on a greased baking sheet

6. Bake at 350F for 12-15 minutes

*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!

Melon Balls

Just a quick tip. Use measuring spoons to make melon balls.

Melon Balls

Spaghetti Squash Scampi

I always try to cook different foods so my son will have a diverse palate. Spaghetti squashAt the grocery store I always pass by spaghetti squash but never buy it.  This last time, I did! basically used my shrimp scampi recipe, but used squash instead of noodles!


  • 1 Medium sized squash
  • 1 cup shrimp
  • 2 tbs garlic (more or less depending on your taste)
  • salt and pepper to taste
  • 1/4 cup parsley (also more or less depending on your taste)
  • 2 tbs butter

1. Poke holes in spaghetti squash and bake at 350F for about an hour (you will know it’s done when its easy to puncture the squash with a fork

2. Let it cool down

3. Cut open and remove contents

4. In a pan melt butter and add garlic

5. Add shrimp until light pink

6. Add spaghetti squash and season to taste

Garlic Parmesan Sugar Snap Peas

We don’t always hide our veggies. Sugar Snap PeasWe serve them plain and sometimes we spice it up.


  • 1 cup sugar snap peas
  • parmesan shredded cheese
  • 1 tsp chopped garlic
  • 2 tbs olive oil

1. In a pan heat olive oil and add garlic

2. Add snap peas and top with shredded cheese.

Cheesy Spinach Muffins

Cheesy BreadThe block of cheese I had hiding in my refrigerator was expiring in a few days. This muffin is so tasty, and delicious. Wrap it up in tin foil then a zip lock bag and throw it in the freezer for later use.


  • 1.5 cups of flour
  • 1.5 tbs sugar
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 3 cups grated cheddar cheese
  • 1 cup milk
  • Handful chopped spinach
  • 1 egg
  • 1/2 stick of melted unsalted butter

1. Mix flour, sugar, baking powder, salt and chopped spinach and cheese in bowl

2. Mix milk, egg, and melted butter in another bowl

3. Combine flour mixture with milk mixture

4. Bake at 375f for 20-25 minutes in a greased muffin pan.

Mashed “Potato” Cauliflower Bites

I’ve seen cauliflower used in just about anything. Cauliflower BitesFrom rice to pizza crust, it’s a very versatile vegetable.  I decided to try to make mashed potato out of it. I made cauliflower mashed potato for us and bites for our toddler!


  • 1/2 cauliflower
  • 1 tbs butter
  • dash of salt
  • 1/3 cup shredded white cheddar cheese
  • 1/2 cup breadcrumbs
  • 1 egg

1. Steam cauliflower

2. In a blender combine cauliflower, salt, cheese, breadcrumbs, and egg. Blend until mixed.

3. Fold in butter

3. Mold into balls or patties, whatever you prefer

4 . Grease cookie sheet with olive oil spray

5. Bake at 425f until cool, please make sure it’s cooked because it does contain egg

If you want to make mash cauliflower, just steam the cauliflower, blend and fold in butter and milk. Cheese is optional