Mommy FTW

Over the winter months I do a lot of cooking in the oven.  It’s so much easier and less messy than on the stove, and I don’t mind that it makes my apartment nice and toasty either!  I recently discovered that Cameron enjoyed the roast chicken breast I was making.  It’s so easy I thought I would share the method.  For those less inclined cooks out there – don’t worry, it’s super easy!  This uses chicken breast on the bone, with the skin on.  I don’t give Cameron the skin, but it helps keep the chicken moist during cooking.

Set your oven to 400

Spray a baking sheet with cooking spray (or you can use a dutch oven or casserole type dish)

Place the chicken bone side down / skin side up on the baking sheet

When the oven is up to temperature, bake for 45 minutes, or until the internal temperature is 165.

That’s it!  If you want to make this for yourself – I would add some salt and pepper to the chicken before baking it.

Of course Cameron can’t eat all this at once, so I take off a few bits at meal time and leave the rest wrapped up in the fridge.

At Cameron’s 12 month check up I was talking to our pediatrician about how to get him to eat eggs.  Sometimes he goes for scrambled eggs, and sometimes not….  She suggested trying french toast.  For Cameron, it was love at first bite!  A mom asked me the other day for my recipe.  I don’t really have one (I never measure) but here is a rough estimate:

1 egg

1/2 cup whole milk

dash of cinnamon

pat of butter for in the pan

4 pieces of whole wheat bread

French toast and strawberries!

I whisk up the egg, milk, and cinnamon and then dunk the bread in for a few seconds on each side.  Then cook in the pan with the butter until nice and brown on both sides.  I always make extra (Cam usually only eats 1/2 – 1 piece per serving) and keep it in the fridge.  It reheats well in the microwave.  Serve the toast with fruit and a touch of maple syrup if you like.