Veggie-Filled Meatballs for Babies...and Adults too!

Me again,

I know, I know...two posts in one night is a record lately.  I have been taking tonnes of pictures as usual, but cannot find the time to post them for you.  I wanted to share this recipe that I found on Parents.com because Hudson loves these and since you'll be watching him for two nights this weekend and four nights in January, it will give you something special to make for him!

Veggie-Filled Meatballs

The key here is making the mixture ahead of time and letting it sit (in the fridge).  I tried to speed it up once and cook them right after mixing and they were too crumbly for him to pick up...he ended up just smooshing them like playdoh in his fingers!

Ingredients:
 1 egg
1/2 c applesauce
1/2 c shredded carrot
1/2 c chopped spinach
1/4 c finely chopped onion
1/2 tsp sea salt
1/2 tsp black pepper
1 lb ground turkey
1/2 whole wheat bread crumbs

Mix together the egg, applesauce, spinach, onions, salt and pepper. In another bowl, mix together the turkey and breadcrumbs.  Then fold the egg mixture into the turkey mixture and blend them well.  Cover the bowl and through it in the fridge for 2 hours or overnight.  (Like I said, this is important to do! The breadcrumbs absorb the moisture and flavour).

When you're ready to cook them, pre-heat your oven to 450.  Take the mixture out and shape it into mini balls (1 inch is suggested...mine are prob about 2 inches!) and place them on a baking pan.  Cook them for 8-10 minutes until there is no pink inside.

You can serve these meatballs as is, with a pasta sauce or throw them on a pizza.  Hudson eats them plain, but has had them with pasta shells and sauce too and he gobbles them right up!  Rob really likes them too with his spaghetti.  I am loving that I can now cook one thing for everyone at the table! Woo hoo!

xoxo moi

Mini Holiday Banana Zucchini Loaves

Hi Mom!
Just wanted to share this pic featuring the cutest little mini loaf liners I picked up today at Homesense ($5 for 8 liners).  Then, based on what I had in the house (only 2 bananas!), I went online to AllRecipes.com and found this excellent recipe for Banana-Zucchini Bread...which only called for 2 bananas instead of the 5 it would take for banana bread.

This recipe made 8 mini loaves and 6 large muffins:

Ingredients:
3 eggs
3/4 c of veggie oil
2/3 c of brown sugar
1 c white sugar
1 c grated zucchini
2 bananas, mashed
2 tsp vanilla
3 1/2 c of flour (I used 2 c of white flour, 1 1/2 of whole wheat)
1 tbps cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c chocolate chips (my addition!)

Preheat oven to 325.  Mix all dry ingredients in one bowl and wet ones in another.  They suggest beating the eggs first and making sure your banana is mashed, but I just blended them altogether and it worked well.

I have to actually admit that I was also preparing Hudson's dinner at the same time so when I poured the mixture into the liners and was about to bake them, I checked the recipe to see how long they should be in for and realized...I didn't put any sugar in the mix!!!  Oopsies!  I had to scrape out each liner, re-mix it all with the white and brown sugar and then put them in the oven!

I baked them for about 40 minutes, but checked with my cake-tester after 20, then again after another 10, until about 40 minutes had passed.  Let them cool before storing them...but be sure to test a muffin while it's still warm!

Of course, I added chocolate chips and omitted the cranberries and nuts that are included in the on-line recipe.  I had a bit of leftover batter, so Rob was thrilled that I made a few extra muffins as well.  I am going to freeze the loaves and give them as gifts, wrapped in cellophane in a few weeks time.

xoxo me