Toddler-friendly Tuna & Rice muffins

Ingredients: 

1 1/2 cups cooked rice

2 five oz. cans tuna

1/2 cup panko breadcrumbs

2 TBSP mayo

2 TBSP soy sauce

1 TBSP ginger

1 TBSP honey

1 egg

2 chopped scallions

1 huge handful spinach chopped

salt and pepper to taste

garlic powder and sesame seeds to taste

a drizzle of olive oil

To Do: 

Mix with a spoon or fork all ingredients together and fill evenly into the mini muffin pan like I did here:

toddler friendly tuna

 

Or roll into balls and bake for 18 min in a 350-degree oven

 

Let them cool for 5 to 10 min before popping them out to cool on a rack or at this point eat immediately because you will want to because they smell so good~yay! They taste like and give you the feeling you are eating sushi!

This recipe made 24 mini muffins and 2 regular size muffins. I plan on enjoying these with Charlotte for lunch and freezing some to pull out weekly. All the good stuff (carbs, protein & veg) in them so I will serve with applesauce or fruit for her most likely today. She is such a good little eater and I hope and pray it never ends!

 

xo, Adrienne

 

 

2 meals in one: Spiced curry pumpkin soup & pumpkin curry shrimp and rice

pumpkin curry soup Spiced curry pumpkin soup:

1 tbsp. canola/olive oil

1 small onion chopped fine

1 tsp minced garlic, 1 tsp curry powder, 1 tsp cumin, dash of salt, dash of pepper

2 cups reduced sodium chicken broth

1 15 oz canned pumpkin

1  1/4 c unsweetened almond or coconut milk

Garnish-Greek yogurt and fresh parsley or basil

 

 

Directions:

In a large pot heat oil for 30 sec then add onion-cook for 3 min then add garlic and cook for 1 min

Stir in spices, salt and pepper then add broth and pumpkin-whisk in slowly

Bring just to a boil then cover and lower heat to simmer for 15 min

Whisk in almond or coconut milk and simmer for 2 more min.

(Ready to serve at this point)

Optional-Use an immersion blender to puree until smooth

Optional-Garnish with dollop of Greek yogurt and basil or parsley

 

Meal 2: Pumpkin Curry Shrimp and Rice

shrimp curry4 tsp coconut flakes

2 cups uncooked shrimp

2 scallions

1 tsp minced garlic

1 tbsp. canola/olive oil

1/2 cup uncooked rice

2 1/2 cups leftover curry pumpkin soup

2 Dashes of each: curry powder, ginger, cumin and red pepper flakes

Garnish with Greek yogurt and scallions

 

Directions:

Pre-heat oven to 350

On stove top in Dutch Over heat canola/olive oil on med heat for 30 sec

Add shrimp, 3/4 of the scallions, garlic, 1 dash each of seasonings and coconut flakes and stir/cook for about 8 min

Add left over pumpkin soup and uncooked rice to the pot, Stir and cover then place in oven on 350 for 40 to 45 min

When done cooking in the oven remove and add 1 more dash of each of the seasonings then stir well

Garnish with Greek yogurt and the rest of the scallions

shrimp rice curry

 

 

 

 

 

 

 

 

 

 

 

 collage shrimp and pumpkin

 

 

Enjoy!  A

 

 

 

 

Savory-Mouth-Watering Dutch Oven Chicken Thighs

Chicken thigh dutch oven

Savory Chicken thighs-in the Dutch Oven!

If you have been following my blog or my Facebook page  you would know that I got a Dutch Oven maybe a month ago (thanks mom-early Christmas present!!!) and I have used it at least 15 times since then because I am in LOVE with it! It makes things so easy, easy to throw everything in one pot, easy cooking process and easy clean up!!! I highly suggest you add one to your kitchen ASAP!

Ingredients:

6 boneless/skinless chicken thighs

1/2 cup dry Jasmine rice

2 cups water

2 tbsp. canola/olive oil

2 tsp tomato paste

1 small green pepper

1 med/large tomato

1 small Spanish onion

1 tbsp. minced garlic

Seasonings: red pepper flakes, salt, pepper, garlic powder, cinnamon (some of each to your liking)

Directions:

Pre-heat oven to 325 degrees

1. Lightly coat bottom of pot with canola/olive oil on stove on med heat
2. Chop tomato, green pepper and onion-place in pot
3. Add chicken thighs to pot…
4. Season with salt, pepper, garlic powder, red pepper flakes and cinnamon
5. Add 2 tsp. tomato paste and 1 tsp. minced garlic to bottom of pot and let simmer for a few min
6. Add 1/2 c dry rice and 2 cups of water.

Place in oven for 1.5 to 2 hours.

Enjoy!!!

xo-A

 

Stuffed peppers with rice and spicy tomato sauce

stuffed peppersstuffed peppers 3stuffed peppers 2

Stuffed peppers with jasmine rice and spicy tomato sauce!

Meat mixture:

3/4 lb ground turkey

2 chopped shallots

1/4 c chopped celery

1/4 c chopped carrot

1/4 c chopped red onion

2 tsp Dijon mustard

1 egg-beaten

1/2 c whole grain breadcrumbs

Season with: oregano, red pepper flakes, cumin,  parsley, garlic powder, pepper, pinch of salt

 

Peppers:

Wash and cut off the tops. Empty the middle of the peppers out and fill with the meat mixture. Bake for 45 min on 350 degrees. Add a sprinkle of cheese for the last 5 min.

Rice and sauce:

Cook the rice according to the directions. Take 4 to 5 chopped stem tomatoes and boil them with a tsp of olive oil in a skillet until cooked out and a sauce is formed. Add a pinch of salt, pepper and garlic to the sauce. Last add 4 to 6 tsp of hot sauce or sriracha to the tomato sauce.

Place your pepper on top of your rice and pour the sauce over the whole thing. This recipe makes 4 delicious and clean stuffed peppers!

Enjoy!! xoxoxo-A