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Grain Free Pancakes: Perfect for Baby

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We have been doing Baby-Led Weaning ever since Baby Skibbles was ready to eat solid foods (6 months is the recommended age according to the AAp, WHO, & CDC). because we had done out research we knew there were some things she shouldn’t have and things she should be limited to having. One of those being grains.  The problem is, this mama right here loves carbs and I wanted some pancakes.  I remember someone telling me to mash a banana and add eggs but I thought they were crazy; however, desperate times call for desperate measures, so I decided to give it a shot!
Start by mushing completely one whole banana.  Next, add in two eggs with yolks and beat them with the banana until you have a liquid-y batter. Finally, add a teaspoon of cinnamon into the batter. 
Next drop spoonfuls onto a greased (we use coconut oil) skillet.  When I say spoonfuls, think small Micky Mouse pancakes or silver dollar pancakes as I’ve seen them called.  There is nothing really binding these together so they are much harder to flip than a normal pancakes. About 2 minutes on each side.
Cut them up and serve!  That’s it! Baby Skibbles loved every minute of it! I must admit I ate them too and they are really sweet, but amazingly yummy!  Give it a try!

 Leave us a comment!  
What’s yours or your child(ren)’s favorite breakfast?

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Crescent Roll Ups

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I’m always looking for quick and easy recipes to throw together when I really don’t really in the mood to cook. I have made these tons of different ways but thought I would share them with you today. The possibilities really are endless. For this particular one, I bought a can of crescent rolls. Unrolled the entire container.  Put down 3 pieces of thinly sliced low sodium ham with 1 tablespoon mozzarella cheese on each one.  Then rolled them up and baked for 12 minutes on 350 degrees (or until golden brown).

You can change up the type of cheese (like cheddar, pepper jack, etc) or meat you use (think turkey, pepperoni, etc). You could even add veggies in there like broccoli or peppers.

Have you made these or something similar before?
 
 
 
 

Baked Apple Oatmeal

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While I am pretty obsessed with Pinterest, the fact is that I’m one of those people that will “pin and forget”.  But last weekend, I decided to try to make something finally! Baked Apple Oatmeal! I found this recipe and really wanted to try it.  After making a few changes it was perfect. I love oatmeal, but sometimes you just need something different and this was just so yummy.

Ingredients:

–Dry
2 cups old fashioned oats
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
pinch Sodium Alternative

–Wet
1 1/2 cups skim milk
1/2 cup cinnamon applesauce
1 tablespoon melted butter
2 egg whites
1 teaspoon vanilla

1 Granny Smith apple, peeled, cored, finely diced

–Topping
2 tablespoons brown sugar
chopped walnuts

Directions:

Preheat oven to 350 degrees.  Coat an 8-inch round cake pan with cooking spray.  Set aside.
In one bowl, mix all dry ingredients. In a separate bowl, mix together all wet ingredients, except the apple, with a whisk. Pour the wet bowl in the dry bowl and combine well.  Stir in the diced apples and pour mixture into pan. Sprinkle 2 tablespoons brown sugar on top. Bake for 25 minutes or until set (not jiggly). Remove from oven and add walnuts to the top. Enjoy.

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Spicy Italian Sausage and Rice Skillet

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One of the best things I’ve discovered since starting to coupon is that I can spot some great deals.  Usually if you go to the supermarket during the middle of the week you can find Managers Specials on meat. These are usually marked with bright red or orange stickers.  If you just ask someone about when they mark down the meat, they will usually tell you.  This is a great way to stock up on meat and also a much more cost efficient way to try meat you have never cooked with before.  (You won’t feel so bad if you screw it up–which I do often).  
 
Which brings me to my next dish.  I found these Italian Sausages on sale my local grocery store for under $2 and knew I could come up with something great.  The only problem was I had never cooked with Italian Sausages before.  On the day I decided to use them, I was having a hard time finding a recipe or thinking of anything I could make.  Finally, I saw this recipe.  Next problem, it was already 4pm by the time I found it.  I didn’t have time to slow cook it and had no other ideas for dinner, so I had to improvise wing it.
Start by greasing a pan with cooking spray and then browning the sausages.
 Next, add a 1/2 cup water to the pan let the sausages boil on medium high.
You will want to cover the sausages in the pan while you boil them. Once all the water is gone, you can remove the sausages.  About 7-10 mins.
Next, remove the sausages to a cutting board and finely chop each sausage into bite size pieces.  While you are doing that, using the same pan the sausages were in, respray with cooking spray lightly and add your chopped peppers and onions. Cook for about 5 minutes, turning occasionally, letting them get a nice color.
Next, add the sausage back into the pan and add the can of tomatoes, drained.  Cook for another 5-10 minutes or until everything has heated through.
Serve on top of rice.  It’s so simple and delicious!
**Note:  Like I said at the beginning, this was my first time cooking Italian sausages or even cooking this meal at all.  I take my fiance’s opinion very seriously, and he said while he enjoyed the dish overall, he would have liked it better if there had been more of a sauce with it.  When I try this again, I plan on leaving in about 1/2 the juice from the tomatoes instead of draining the entire can.
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Spicy Italian Sausage & Rice Skillet
Author: Larisha Campbell
Ingredients
  • 1 package Italian Sausage mine was slightly over 1 lb
  • 1/2 cup water
  • 1 small red onion chopped
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 28 oz can crushed tomatoes drained (**if you prefer a sauce, I would only drain 1/2 the can)
Instructions
  1. Grease a medium pan with cooking spray and turn to medium high heat.
  2. Add the sausages and let brown on each side. Add 1/2 cup water to the pan and cover for 7-10 minutes on until water has evaporated.
  3. Remove the sausages.
  4. In the same pan, respray lightly with cooking spray, and add the chopped onions and peppers to the pan, cooking for 5-7 minutes on medium heat, turning occasionally to allow for even cooking. While the onions and peppers are cooking chop the sausages into bite size pieces.
  5. Return the cut sausages back to the pan and add the can of tomatoes. Reduce heat to medium and cook for an additional 7-10 minutes or until everything has heated through.
  6. Serve over rice.
Have you tried cooking Italian sausages before? Pros/Cons? What worked for you?
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Parm Crusted Lemon Salmon for 2

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Our Parm Crusted Lemon Salmon is amazingly easy to make, but let me give you a little background on why I love it so much. Growing up, the only way I ever remember having fish was in the form of fried little sticks that came out of the oven in 10-15 minutes.  Since I have lived on my own, I have explored new options the finer qualities of fish options.  Not only does it cook in about the same amount of time, it is significantly healthier for you.
For one, with most brands of those little sticks, you have almost 600mg of sodium in just 6 measly sticks, whereas the ENTIRE MEAL that I’m creating for dinner has less than 300mg.  And as you’ve read from my other posts, knowing my fiance is battling high blood pressure, that’s all I need to hear.
I found this recipe, but new that I would have to alter it to make it healthier.  For one, mayo really isn’t needed and while yes, I will never argue mayo doesn’t taste amazing, it just adds calories.  Save it for your summer cookouts, you’ll get plenty 🙂  I also know that Ritz crackers, while a great option for breading, can’t stack up against the health benefits of Panko bread crumbs.  So here’s what I did:
First, pat salmon dry with a paper towel and drizzle fresh lemon juice over top of the entire piece of salmon. Add the panko mixture on top of the salmon and press down into the salmon.
Place into the oven on 350 degrees for 12-15 minutes or until it flakes easily with a fork. Place oven on broil and cook for another 2-3 minutes on until crust is golden brown.

Remove from oven and serve with rice and veggies.  It’s that simple!

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Parm Crusted Lemon Salmon for 2
Author: Larisha Campbell
Ingredients
  • 1/2 lemon
  • 2 salmon fillets
  • 1/2 cup panko seasoning
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • Dash each Salt and pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spray a baking dish with cooking spray.
  3. In a bowl, mix together the panko, parm cheese, and crushed red pepper flakes.
  4. Pat the salmon dry with a paper towel. Lightly salt and pepper each fillet.
  5. Squeeze the juice out of the lemon and drizzle on top of the salmon, completely covering it.
  6. Press half the panko mixture onto each piece of salmon. Place into the oven for 12-15 minutes or until it flakes easily with a fork.
  7. Place oven on broil and cook for another 2-3 minutes on until the topping is nice and golden brown. Remove from oven and serve with favorite sides.
What is your favorite type of fish?  Comment below.
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Spicy Vegetarian Spaghetti Sauce

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I have always loved spicy food.  There’s nothing better than a little heat.  Since I found out I was pregnant, my love for it has increased like crazy.  I always want something spicy.  I was watching the Food Network the other day and saw a recipe for Spicy Spaghetti.  How could I resist!? I was determined to make my own spicy vegetarian spaghetti sauce.

I’ll admit…at first I was somewhat nervous.  The last time I tried to make homemade spaghetti sauce (about 8 years ago) it was disgusting. Like, almost inedible.  To top it off I knew I would have to work extra hard to chopped everything up very small because my fiance HATES chunky sauce. I decided to give it a go anyways.

Start by gathering a onion, green pepper, jalapeno, and 2 cloves of garlic.

 

Chop all very fine.

 

 

 

 

 

Add olive oil and choppedingredients to a medium saucepan. Heat on medium for 10 minutes until everything is very tender.

Add crushed tomatoes, oregano, Salt, cracked pepper, cayenne, hot sauce, and sugar.Turn heat down and simmer for 20 minutes.

Serve over top of your favorite pasta! 🙂

This was quite the spicy dish.  If making for kids, I would consider easing up on the spice.  We both really enjoyed this meal and it will be added to the dinner rotation 🙂

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Spicy Vegetarian Spaghetti Sauce
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This spicy vegetarian spaghetti sauce is the perfect sauce for pasta, on top of meat, and so much more.

Course: Sauces
Cuisine: American, Italian
Servings: 8
Calories: 79 kcal
Author: Larisha Campbell
Ingredients
  • 1 whole chopped green pepper
  • 1 whole chopped small yellow onion
  • 1 whole chopped jalapeno ,seeded
  • 2 garlic cloves ,minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon hot sauce
  • 1 teaspoon sugar
  • 28 oz can crushed tomatoes
  • Salt and Cracked Black Pepper to taste
Instructions
  1. In a medium sized pot, add oil, pepper, onion, jalapeno, and garlic and heat on medium for 10 minutes or until very soft.
  2. Then add oregano, cayenne pepper, hot sauce, sugar, and tomatoes.
  3. Add Salt and Cracked Black Pepper to taste.
  4. Heat on simmer for an additional 20 minutes.
  5. Serve over top of your favorite cooked pasta.
Nutrition Facts
Spicy Vegetarian Spaghetti Sauce
Amount Per Serving (0.5 cup)
Calories 79 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 139mg6%
Potassium 356mg10%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 355IU7%
Vitamin C 28.8mg35%
Calcium 46mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Whats your favorite type of pasta?  I love rotini, but used fettuccine last night 🙂

This recipe is also amazing with our Bacon Fried Meatballs!!

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