Did Someone Say Watermelon Pops?

I don't think there is much explanation needed. Have skewers, fruit, and cookie cutters and you are good!

                             Broccoli and Bacon Quiche with Gouda

1 small head of broccoli broken into small pieces

1 shallot sliced

3 pieces of cooked bacon

6 ounces shredded gouda cheese

4 lg. eggs beaten

1 1/2 milk

salt and pepper to taste

1 pie crust - I am not a baker so I just follow the instructions on the box!

Preheat oven to 400, but when you put the quiche in turn it down to 350. In a small pot place the broccoli and cover with water. Turn a burner on high and cook broccoli so it is bright green. Once it comes to a boil cook for about a minute and then shock it by placing it in a bowl of ice water. When your crust is cooled and ready prepare your quiche. Mix the eggs and milk and add plenty of salt and pepper. Place the drained broccoli in the crust first. Then the bacon, shallots and cheese comes next. Add the egg mixture. Put the quiche on a baking sheet and cook for 40 minutes. Let cool before you serve.

       

       Chicken Meatballs with Cannellini beans and grape tomatoes

1 lb ground chicken

1/4 c flat leaf parsley

1/4 c bread crumbs

2 eggs lightly beaten

1 T milk

1 T ketchup

3/4 c parmesan 

1 t salt

1 t pepper

1/4 c olive oil

1 1/2 c chicken stock

4 c grape tomatoes

8 ounces mini mozzarella balls

1 can cannellini beans

1/2 c basil leaves chopped

Mix together the bread crumbs, parsley, eggs, milk, ketchup, parmesan and salt and pepper. Add chicken and mix gently. Form meatballs in your hand about 1 inch round. In a large skillet heat the oil to medium high heat. Place half of the meatballs in the skillet and brown on one side for 2 minutes. Turn the meatballs and do the same on the other side. Swap out that batch and do the same for the rest of the meatballs. Add the chicken stock and tomatoes with the rest of the meatballs. Bring to a boil then reduce to low and cook for another 5 minutes. open the cannellini beans and drain 1/2 the liquid. Add to the mixture with the mozzarella and torn basil and toss. Serve in bowls with crusty bread.

                                          Peanut Butter Toast with Bacon

Whole grain bread

Peanut butter - prefer natural but if not check the amount of sugar

1 slice of bacon

Toast bread, add peanut butter and top with bacon. Enjoy!

(a fabulous breakfast on the go that will provide fuel throughout the morning!)

                                                 Grilled Whole Wheat Pizza

Ready made whole wheat pizza dough

shredded mozzarella 

good marinara sauce

olive oil

salt and pepper

any other toppings your kiddos like!

Preheat oven for 425. When ready place crust in the oven for 6 minutes brushed with olive oil and salt and pepper. Let it cool enough to handle. Put desired amount of mozzarella directly on the crust. Spoon marinara in spots on top of the cheese. Add additional desired toppings. Turn on the grill and leave one side not lit. When it is ready place the pizza on the unlit side. Close the lid. Check after 3 minutes and rotate the pizza halfway. Close lid again. Keep an eye depending on how well done you want your pizza. Remove from grill and let it cool some before you cut.

                    Quinoa Pancakes with Balsamic Strawberries

1 cup flour

1 t baking powder

1/2 t baling soda

1/4 teaspoon salt

2/3 cup plain greek yogurt

1/3 cup water

2 lg. eggs beaten

1 t vanilla

1 cup cooked quinoa

1T agave syrup

1 t lemon zest

2 t lemon juice

2 cups strawberries sliced

3 T balsamic vinegar

3 T sugar

Mix all dry ingredients together in a bowl. In another bowl mix eggs, water, yogurt, lemon zest, lemon juice and agave syrup. Add the wet mixture to the dry and then put in the cooled quinoa and combine. Spray oil in the pan on medium heat. Wait until the skillet is warm and begin adding batter.  Flip when you see bubbles. Cook another minute on the second side. 

For strawberries add sliced fruit to balsamic vinegar and sugar and let macerate over night. Spoon on to pancakes with powdered sugar.

Serves 4 to 5 servings

                                                                Avocado Toast

1/2 ripe avocado

1/3 cup low-fat cottage cheese

1 slice of bread ( I used Dave's Killer bread thin sliced - it has 8g whole grains, 5 super grains and no bleached flour)

Lot's of salt and pepper

toast bread

mash the avocado and mix in salt and pepper to taste

place avocado on toast

top with cottage cheese

If your child likes the combo of cottage cheese and fruit add some fruit

                                                             Eggplant  Caviar

1 medium eggplant

1 small onion

1 large tomato

1 garlic clove

2 T olive oil

1 T vinegar

1 t sugar

salt and pepper  lot's!

Cook whole eggplant in boiling water until tender ( about 25 minutes)

Cool eggplant, peel and chop finely

Blend in a bowl with the rest of the ingredients - I pulsed in a blender

Chill for at least a day

Serve with pita bread chips and veggies

                          Zucchini Squares

This recipe I got from Connie Raymond. She hired me and started me on the path of teaching young children. We also have a love of cooking in common. These squares are scrumptious!

8 eggs

1 1/2 lbs.  zucchini thinly sliced

1 medium onion

1 large garlic clove

2 cups Bisquick

3/4 cup canola oil

1 cup grated parmesan cheese

4 T chopped parsley

2 t salt

1/2 t oregano

1/4 pepper

Preheat oven to 350 and grease a 9x12 inch pan or casserole dish. Mix all ingredients in a large bowl and pour into your dish. Bake for 45 minutes. Cool and cut into squares.

Egg Bites On the Go!

 Egg Bites on the Go

A great make ahead on the go breakfast packed with what ever your kiddo likes!

Instapot Egg Bites

You'll need to purchase an egg mold but well worth it! Also cover the mold with foil before the top to make sure they fully cook.

4 eggs

1/3 cup cottage cheese

pinch of salt

pinch of pepper

From there you can add:

 breakfast meat

cheese

veggies

 I made mine with cheddar, ham, and scallions

Add 1 1/2 cups of water to the bottom of the instapot. Place wire rack in and place the filled mold with the foil on and the top sealed. Set the timer to 9 minutes on steam and make sure the vent is closed. Once the time has passed let the pressure release for 10 minutes. 

You can store them in the refrigerator for 5 days and up to 3 months in the freezer.