{Toddler Recipe} Triple Hitter Muffins

A few months back, I hosted a coffee playdate for my moms group. Whenever I host playdates, I like to put out some snacks for the moms and kiddos. I love to bake and trying new recipes. I'm always looking to make things my toddler will eat, which is what brought me to this recipe. 

When Avery was younger, she would eat anything and everything. Around 19 months old that all changed. My child turned into a very picky eater, which I hear is typical around this age. Anyhow, it's difficult. Difficult to find things she will eat that are also good for her. I chose this recipe because there are veggies hidden in it. I made them the day before the playdate so I didn't have to run around like a mad woman the morning of.  There is a tad more prep time in this recipe than your typical muffin but it's worth it. Not only did our toddlers eat the muffins, the moms loved them too. Many asked for the recipe. I've made these again a few times since the playdate and love that there is more than enough to share with a friend and freeze for long lasting easy access. 

If you have a picky eater like I do, definitely try these muffins. They won't disappoint. 

*affiliate links used in this post*

Triple Hitter Muffins (Toddler Muffins) 

Courtesy of The Loftlands

Ingredients: 

1/4 cup vegetable oil

1/2 cup brown sugar

1 egg

3/4 cup applesauce

1 cup grated carrot

1 cup grated zucchini

1 cup all purpose whole wheat flour

3/4 cup all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Directions:

Preheat over to 400*

In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini. 

In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.

Fold dry ingredients into wet, until just mixed. Grease muffin tray and fill cups to the very top. Bake 18-20 minutes.

{Healthy} Oatmeal Cookies

Every afternoon while Avery naps, I like to enjoy a sweet snack. Usually while enjoying the remainder of my morning coffee that ended up in the fridge because I didn't have time to finish it. I had been itching to bake and wanted to make something sweet and healthy. These cookies didn't disappoint. Not only did my house smell absolutely amazing, the cookies were sweet and delicious. They were a tad hard on the outside and soft on the inside. These are also hubby and toddler approved! 

Healthy Oatmeal Cookies

Adapted from Food Fanatic

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tbs ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup coconut oil, melted 
• 3/4 cup brown sugar
• 1 tablespoon pure vanilla extract
• 2 eggs
• 1 cup quick oats
• 1 cup rolled oats
• 3/4 cup dark chocolate chips 

Directions

1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
2. In a medium bowl, stir together the flour, cinnamon, baking soda and salt. Set this bowl aside.
3. In a large bowl, mix together the oil, sugar, vanilla and eggs until well combined.
4. Add the dry mixture to the wet and stir until thoroughly combined.
5. Stir in the oats and if using, the raisins or chocolate chips.
6. I used a medium cookie scoop to form 1 1/2 inch balls and placed them 2" apart on the prepared baking sheet.
7. Bake for 13 minutes or until the center of the cookies is set.
8. Let the cookies cool for 3 minutes on the tray and then remove to a wire rack to cool completely.
9. Store the cookies in an airtight container at room temperature for up to 1 week.

Chicken Apple Sausage Skillet II

This recipe is very similar to one of our recent favorite summer dishes I posted about last week. All I did was change up the veggies I used. Another meal done in less than a half hour, using two pans and a cutting board. It gives us a good amount of leftovers and the toddler devours it. Can't think of a better, healthier summer recipe. Enjoy! 

Ingredients: 
1 package of chicken apple sausage, sliced
1 red pepper cut into 1 inch pieces 
1 green pepper cut into 1 inch pieces
2 small sweet potatoes cut into 1 inch pieces 
2 TBS coconut oil 
salt and pepper to taste

Directions: 
All you have to do for this recipe is sautee all of the ingredients. I used a medium skillet for sautéing and then a larger skillet (more of a wok style) to combine all the ingredients   I did the sweet potatoes with a little coconut oil first because they take the longest. When they're finished I put them in the large skillet on low. Next, add a little more coconut oil  in the medium skillet and did the peppers. Once they're cooked through, I add them to the wok. Last is the sausage, it doesn't take long.  Once everything is cooked, I combine it all in the wok and season it. 

You can eat it as is or serve over brown rice or quinoa. 

Click here for the printable recipe

Quinoa Shrimp Bowl

I've bene doing a lot of cooking with quinoa lately. Mostly because I've been trying to eat more clean and also because everyone in my family enjoys it, especially the toddler. I usually make a bag each week and add it to as many meals as I can. 

This meal was thrown together on a whim. I had cooked shrimp already in the fridge, along with quinoa and black beans. I added some tomatoes and avocado to make it a new favorite healthy lunch. It's just what I needed for these HOT summer days. Enjoy!

Ingredients:

- 2 dozen cooked shrimp (medium size)

- 1 cup quinoa cooked according to package instructions

- 1 can black beans, rinsed and drained

- 1 cup cherry tomatoes, halved 

- 1 avocado, diced

- 1 lime

- a little EVOO

- salt and pepper to taste

Directions: 

I decided to serve this meal cold. You could easily eat it warm as well. Since my shrimp, beans and quinoa were already cooked, I just added them to a large bowl. From there I added tomatoes and diced avocado. I squeezed lime juice over the top and added a touch of olive oil. I mixed all of the ingredients and added a little salt and pepper before serving.  

To serve warm, you could sauté or grill the shrimp. Cook the quinoa according to the package, warm the black beans and add the tomatoes and avocado. 

Mini Carrot Cake Muffins

I wasn't sure whether to call these muffins or mini cakes.  I decided that since they were made in a mini muffin pan, muffins they would be. If you didn't add the icing on top, these would be the perfect bite sized breakfast treats. With the icing on top, they become a fabulous dessert.  

I made these for Easter this year. While looking for items to add to my menu, I looked for simple recipes. I was three and a half months pregnant at Easter. I was sick, exhausted and not really in the mood for spending all Easter in the kitchen making a meal. These muffins ended up being the perfect dessert. They were quick, easy to make and even easier to just pop in your mouth. The little one snacked on them from the minute they came out of the oven. She was a big fan. Everyone else enjoyed them after our lunch. I loved that they weren't too filling yet satisfying for the sweet tooth. Exactly what we needed after a filling Easter lunch.

Mini Carrot Cake Muffins

Courtesy of Six Sisters' Stuff

Bite-Size Carrot Cake:
(Makes 48 cakes)
Ingredients:1 carrot cake mix
3 eggs
1/3 cup oil
1 8 oz can crushed pineapple
1/2 cup raisins
3/4 cup coconut
1/2 cup chopped walnuts
Cream Cheese Frosting

Directions:Preheat oven to 325 degrees. Mix together cake mix, eggs, oil, pineapple, raisins, coconut, and walnuts until completely incorporated. Spoon the mixture into greased mini muffin tins, until each one is about 2/3 full. Bake for 15 minutes. Let cool completely, and then top with frosting. I used store bought frosting and a Pampered Chef icing tip.  ]

Chicken Apple Sausage Skillet

Looking for a healthy, clean eating, quick dinner?  This is it. 

Fresh summer veggies with sweet chicken apple sausage is our go to summer dinner.

This dish took me less than 20 minutes to make. 

It was full of flavor and filling. 

Husband and toddler approved. 

Add this to your summer menu today! 

Ingredients: 
1 package of chicken apple sausage, sliced
1 squash cut into 1 inch pieces
1 zucchini cut into 1 inch pieces
2 sweet potatoes cut into 1 inch pieces 
2 TBS coconut oil 
salt and pepper to taste

Directions: 
All you have to do for this recipe is sautee all of the ingredients. I did the sweet potatoes with a little coconut oil first because they take the longest in a medium skillet. When they're finished I put them in a large skillet on low. Next, add a little more coconut oil to the medium skillet and sautéed the zucchini and squash. Once they're cooked through, I add them to the large skillet. Last is the sausage, it doesn't take long.  Once everything is cooked, I combine it all in the large skillet and season it with salt and pepper. 

You can eat it as is or serve over brown rice or quinoa. 

Crumb Cake Donuts

Over the past few months we've fallen out of our Saturday donut tradition.  It's mostly because I'm starving when I get up and don't feel like a. making them and b. waiting the ten minutes for them to bake. It is a goal this summer to get back to that tradition.  

Before our donut hiatus, we made these crumb cake donuts. I love cinnamon sugar, especially on a donut. I usually use this muffin mix to make muffins, which disappear in a flash at our house.  I decided to try to make them in the donut plans this time.  They did not disappoint. Not only were they easy to make they went perfectly with a warm cup of coffee.  Enjoy!

Ingredients: 
1 box of cinnamon swirl crumb cake muffin mix
2/3 cup of water
1 egg

Directions: 
1. Preheat oven to 350.
2. In a bowl, combine the muffin mix, water and egg.  Mix well, getting rid of the clumps.
3. Using a plastic bag (I use sandwich size with a tip cut off) spread the mix into greased donut pans.
*This is the easiest way I have found to put the mix in the pans. It is mess free and makes perfectly round donuts.  Make sure they are about 3/4 full.
4. Top the muffin mix with the crumb cake mixture.  I made sure I pressed it into the top of the muffin mix.
5. Bake for 20-22 minutes or until a toothpick comes out clean.

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Brown Sugar Meatloaf

The reason I picked this recipe was because of the onion soup mix.  A few nights before I had just made sticky chicken in the crock pot.  One of the few ingredients in that recipe was dry onion soup mix.  When I bought it, there were two in the pack. So I went in search of a recipe that called for onion soup mix.  If I didn't find one within the week there is a strong change the mix would have gone into the pantry and I would have forgotten about it until I did a pantry clean out. 

Meatloaf is a great family recipe. It only takes a few minutes to prep. While there is a longer cooking time, it's hands off time. Add some veggies and you're good to go. The mini usually will eat meatloaf without an issue. This particular recipe was great. I always rate my recipes on what the husband thought. Mainly because I'm not picky and I think most of the things I make are pretty good. It took a minute for him to realize how much he enjoyed this meal. He didn't say much in the beginning but as he kept eating he started to rave. He even went as far as saying this was one of the best meatloaf recipes I've made. My favorite thing about this particular meal is how moist the meatloaf was. It wasn't too sweet thanks to the onion soup mix, all of the ingredients meshed well together.  

If you're looking for a family friendly recipe, this will surely pass the test! 

Brown Sugar Meatlaof

Adapted from Sweet Pea's Kitchen 

Ingredients:

1/2 cup packed light brown sugar
1 cup ketchup
1 tablespoon Worcestershire sauce
1 1/4 pound ground turkey
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 cup almond milk (or whatever milk you use)
2 large eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 package of dry onion soup mix
1/4 tsp ground ginger
3/4 cup Italian bread crumbs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan or casserole dish.
2. In a small bowl, combine brown sugar, ketchup and 1 tablespoon Worcestershire sauce. Divide evenly among three separate bowls; set aside.
3. In a large bowl combine garlic, Worcestershire sauce, milk, eggs, salt, pepper, soup mix, ginger, bread crumbs and one bowl (1/3) of prepared brown sugar/ketchup mixture. Add ground turkey to the mixture and mix to thoroughly combine.
4. Shape into a loaf and spoon one bowl (1/3) of prepared brown sugar/ketchup mixture onto the top of the loaf.
5. Place the meat loaf, brown sugar/ketchup side down, into prepared casserole dish. Top with remaining bowl (1/3) of prepared brown sugar/ketchup mixture.
6. Bake in preheated oven for 1 hour, until juices are clear or until thermometer inserted into the loaf reads 160 degrees F. 

7. Let stand 10 minutes before slicing.

Bacon Cheddar Deviled Eggs

Deviled eggs are an Easter tradition at our house. I absolutely love them and have no idea why I don't make them more often.  Every holiday I try a new recipe.  Not because I haven't found one I like, but because there are so many amazing recipes out there.  This one was probably a personal favorite.  It's the first time I've made them with bacon and I don't think I'll go back from here.  Hubs agreed.  We definitely won't be waiting until Easter to make these again. Enjoy!

Bacon Cheddar Delived Eggs

Courtesy of Kitch Me

Ingredients Serves 24

1. 12 egg
2. 1⁄2 cup mayonnaise
3. 4 slice bacon
4. 2 tbsp cheddar cheese, finely shredded
5. 1 tbsp mustard

Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

{Healthy} Chicken Salad

I've been on a cold lunch kick lately.  Lots of salads and wraps, anything that doesn't have to be heated up or reheated. I had picked up a rotisserie chicken for dinner one night and we ended up eating something different.  So the next day, I decided it would be perfect to use to make chicken salad for lunch for the week. It took me about a half hour to make and provided me lunch for the entire week.  I was surprised how good the dish was with greek yogurt instead of mayo. I didn't miss it at all. Hubs even took it for lunch one day and didn't miss it either.  Win! I had it with pita chips twice and made toasted sandwiches the other three days.  I will definitely be making this again.  It's perfect for spring and summer. Enjoy! 

Ingredients:

1 whole rotisserie chicken, pulled and shredded 

1-2 cups chopped celery

1 cup grapes (quartered)

1 cup apple (peeled and diced)

1/2 cup plain greek yogurt (possible a little more depending on your taste)

1/2 cup slivered almonds

Juice of one lemon (1-2 tbs)

Directions: 

In a large bowl, stir all of the ingredients together.  Adding salt and pepper to taste if needed.  

parmesan pork chops with lemon caper sauce

I fell in love with capers when my husband and I honeymooned in St. Lucia.  There was an italian restaurant on the resort that used them in a dish I fell in love with.  I remember coming home and searching for recipes that used capers.  The only problem was, hubs didn't like them.  So after making a few meals that he wasn't impressed with, I stopped using them.  With this pregnancy I have crave salty things, not sweets. Completely different from the first time around! Anyhow, I've been eating olives and pretzels like they're going out of style.  When this recipe popped up in my inbox from Emeals, I decided to add it to the menu.  I figured hubs could eat the chops without the sauce if he didn't want the capers.  

Results:  What I loved the most about this meal is how quick it was to make.  20 minutes was all I spent in the kitchen from start to finish. My favorite part of the meal was the lemon caper sauce.  It satisfied my salty craving, while not being too over the top. I served it with quinoa and steamed broccoli.  Enjoy! 

Parmesan Pork Chips with Lemon Caper Sauce

Courtesy of Emeals 

Ingredients: 

1/4 cup whole wheat panko breadcrumbs
1/4 cup freshly grated Parmesan cheese
6 boneless pork loin chops
3 tablespoons olive oil
1 cup reduced-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoon capers

Directions: 

Combine panko and parmesan cheese in a shallow dish. Dredge pork in panko mixture, pressing to adhere. Heat oil in a large skillet over medium heat, add pork chops. Cook pork 4 minutes on each side or until done; remove pork and keep warm. Add chicken broth and lemon juice to skillet, stirring with a wooden spoon to loosen browned bits from bottom. Cook for 3 minutes or until mixture is reduced to 1/2 cup. Add capers to skillet and spoon sauce over pork.  

 eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

Baked Potato Chicken Casserole

This week I was determined to cook every night. No more eating out for this family! I went directly to my Recipe Pinterest board and started meal planning again. This is one of the first recipes I added to my list.  It looked like one that would please the entire family. 

Results:  I made a few minor changes to lighten up the recipe from the original. I also omitted the green onions because hubs doesn't like them. Other than that, I followed the directions and this meal was a hit. Hubs said I could make it every week and he wouldn't complain. From him, that is a big compliment and an even bigger thumbs up! Enjoy.

Baked Potato Chicken Casserole

Adapted from First Yum

Ingredients

• 3 - 4 medium russet potatoes, scrubbed and diced
• 1 lb. boneless, skinless chicken breasts, diced
• 1/3 cup bacon bits (or cooked diced bacon)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup chicken stock
• salt and pepper to taste 
• serve with a dollop of sour cream if desired 

Instructions

1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" casserole dish
2. Spread half of the potatoes in the bottom of the dish. Top with all of the chicken. Season it with salt and pepper. 
3. On top of the chicken, sprinkle with half the bacon bits and 1/2 cup of the cheese. 
4. On top of the cheese, spread the remainder of the potatoes followed by the bacon bits and another 1/2 cup of cheese.  Sprinkle with salt and pepper. 
5. Pour the chicken stock over the casserole. Cover with aluminum foil and bake in the preheated oven for 1 hour. After the hour us up, uncover it and bake for another 30 minutes. In the last 5 minutes of backing, sprinkle with the remaining 1/2 cup of cheese. Bake until the cheese is completely melted.  

{Crock Pot} Sticky Chicken

Be ready to see lots and lots of slow cooker/ crock pot meals over the next few months.  They are a life saver right now. Not a lot of time required to prep, hands free cooking time and minimal clean up.  Perfection.  

I've been trying to find some new crock pot recipes, for the sake of my husband. 

I'm sure he's already tired of our favorites.  

Results: We were all a fan of this recipe.  I am a big dry/ cooked onion fan so the onion soup mix in it was perfect.  Hubs was a fan of the BBQ & Apricot sauce.  All in all, a hit with the family.  Even the mini.  This would also be delicious in a wrap or on a bun the next day.  Enjoy! 

Sticky Chicken

Courtesy of Six Sisters' Stuff 

Ingredients:
4-5 boneless, skinless chicken breasts (mine were frozen)
1 cup barbecue sauce
1 cup apricot jam or preserves
1 (1 oz) packet dry onion soup mix
2 tablespoons water

Directions:
Spray your slow cooker with non-stick cooking spray. Place chicken breasts inside and pour barbecue sauce and preserves on top. Sprinkle the dry soup mix over the top, add the water and cover with the lid. Cook on low for 6-8 hours (a little less if your chicken is not frozen). You can serve this over rice if you would like to.

Makes 4-5 servings.

Mini Meatball Sliders

If you have been following this blog for a while, you'll notice that I've been quite absent for the past few months.  That usually means one thing around here….we're having a baby!  Cooking while pregnant for me is difficult. I usually want nothing to do with food.  This time around the sickness is much worse than with my daughter. Another difference is that I have a toddler to feed (along with my husband.) I don't want to spend the money eating out all the time but I especially want my daughter to continue eating healthy, even though I don't want to cook.  So, I started searching for quick and easy meals.  This one was found on The Pioneer Woman's site under 16 minute meals.  

The recipe was as easy as it looks.  Took no time to make. We all gave it two thumbs up.  These would also be great to make for spaghetti and meatballs one night and use the following night for sliders.  Two meals done!  

Enjoy!

Mini Meatball Sandwiches 

Courtesy of The Pioneer Woman 

Ingredients

• 1 pound Ground Chuck Or Ground Beef
• 1/2 cup Panko Or Other Bread Crumbs
• 1 clove Garlic, Minced
• 1/2 teaspoon Salt
•  Freshly Ground Black Pepper
• 1/2 cup Milk
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Diced
• 1 jar (large) Marinara Sauce
• 12 whole Dinner Rolls (or Slider Rolls)
• 4 slices Provolone Cheese, Cut Into Four Wedges Each

Directions

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)

Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.

When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.

Serve immediately!

{crock pot recipe} Sweet Glazed Pork

This recipe reminds me of the sweet and sour meatballs my mom makes every year for our Christmas Eve party. They cook all day in the crock pot and are always a hit at the party.  When I came across the same ingredients with pork chops for dinner, I knew they would be good. The only change I made to the recipe was adding a few teaspoons of minced garlic.  I served the pork chops with jasmine rice and broccoli. I'll definitely make this recipe again, next time putting a twist on it using jellied cranberry sauce instead of grape jelly. 

Sweet Glazed Pork

Courtesy of Six Sisters' Stuff 

Ingredients:

4-6 boneless pork chops
1 (12 oz) bottle chili sauce
1 cup grape jelly

Directions:

Spray slow cooker with non-stick cooking spray. Place pork chops at the bottom. In a bowl, mix together the chili sauce and the jelly; pour on top of pork chops. Cook on LOW for 6-8 hours (do 8 hours if your pork chops are frozen) or HIGH for 3-4 hours (I prefer the low and slow method for these).

Easy Baked Ravioli

I made this dinner last week and couldn't wait to share it with you.  The ingredients are inexpensive and it took me 10 minutes to prepare. That was it.  Ten minutes in the kitchen, a few items in the trash and dinner went into the oven. My kind of meal.  The fabulous thing was how delicious it was. Not only for dinner but leftover for lunch the next day. This would also be a perfect meal to freeze or make for friends who could use a home cooked meal. Save this recipe, you'll thank me later! 

Easy Baked Ravioli

Courtesy of Betty Crocker

          Ingredients

1 jar (26 to 28 ounces) pasta sauce (I used tomato basil)

1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli

2 cups shredded mozzarella cheese (8 ounces)

2 tablespoons grated Parmesan cheese

2 tsp italian seasoning 

Directions

1.  Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.

2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with mozzarella cheese and italian seasoning.

3. Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center