Chicken & Veggie Mini Muffins

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Yesterday I made a trip to Trader Joe’s….my favorite grocery store! I limit my visits because I spend way too much money there. I mean way, way, way too much! I knew I wanted to use my mini muffin pan for some type of meat muffin so I chose ground chicken and this riced veggie pack to work with.

 

 

 

I haven’t given Charlotte many chances to try meat so far and I knew I needed to start ASAP to get her used to the texture and flavor. For this recipe, I took the pound of ground chicken and 1 and a half cups of the riced veggies which includes: onions, cauliflower, broccoli and carrots. I also added 1/4 c panko breadcrumbs and 2 eggs. For just a bit of flavor, I added 1/4 tsp of thyme and 1/4 tsp of basil as well.

 

 

This made 24 mini muffins. The mix was pretty moist and wet. This was great though because these came out super juicy and not dry at all.

I baked them at 350 for 30 minutes and I ate a bunch as well as giving them to Charlotte over the next few days to try. I also froze some.

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Feeding these little humans can be quite tricky, messy & fun while also being frustrating. Thank goodness for my anxiety medicine! I didn’t have the time to devote to my older child as I wasn’t a stay at home mom with him. He is quite picky still when it comes to food but since I have the opportunity to work with Charlotte more I always keep that in the back of my head. She may not eat something today but I bet someday she will! She tries everything I give her and that is winning as far as I’m concerned! 

 

Enjoy this recipe! xo-Adrienne

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Broccoli & cheese pasta muffins for the whole family

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In the world of green veggies, broccoli is my #1 enemy because of childhood dinners where I would cry and sit there until 9 at night because I absolutely was afraid to death of it. Fast forward 30 years and I have come to my senses somewhat. I can still gag at the smell of it. 😦 Anyway, I don’t want to pass along my fear and hatred towards this unique green veg to my kids so I introduced it to Charlotte this week who just turned 10 months old. I am obsessed with my new silicone mini and full-size muffin trays that I just got so I knew the fresh beautiful broccoli I made myself buy from the market on Monday had to take a turn in them. I also knew that Max, my 9 yr. old, might like these as well because surprising the kid loves broccoli in a weird way that I don’t really understand.

So, I thought what better way to have it than to mix in small orzo noodles which are the perfect size for the baby and Max happens to like this particular noodle as well. I am accommodating if nothing else. I added some shredded cheddar cheese, which Charlotte is also familiar with, as well as Greek yogurt, panko breadcrumbs and eggs. Nutritionally packed mini “muffins” for sure!

Here is what I did:

Roasted about 3 stalks of broccoli in some coconut oil for 20 min on 375. Looking back I don’t think I even needed to do this but thought it would make it more enjoyable tasting.

Then I chopped it up and looking back again for Charlotte’s sake I wish I would have chopped it up just a bit finer and took off more of the trunk or stalk and just kept more of the flowery floret part. Trust me I have no idea what I’m talking about when it comes to broccoli so I had to google “broccoli parts” to even tell you this which was weird.

Boil 1/2 cup orzo noodles while the broccoli is roasting or while it cools before you cut it up.

Here it is roasted and chopped which I estimated was about 2 cups

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Mix the following into the chopped broccoli:

2 eggs

1/4 cup shredded cheddar cheese

1/2 cup panko breadcrumbs

1/2 cup plain Greek yogurt

1/2 cup of the cooked orzo noodles

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(note-I didn’t really season them with anything since they are mostly for Charlotte and her taste buds don’t know any better but feel free to jazz them up a bit)

Then scoop out and press into mini or full muffin tray like this:

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Bake at 350 for 15 minutes for mini size or 20 minutes for full size.

This recipe made 24 mini’s and 2 full size. They won’t rise so go ahead and fill them up all the way. I can’t say enough about the silicone baking trays. No spray needed and they pop right out once cool. It is really easy and not messy to clean.

 

I originally had these in mind for Charlotte but I actually ate quite a few that day and liked them! I froze some and have some in the fridge for this week’s meals for both of us and Max too!

 

Enjoy friends!

xo, Adrienne