If you happen to know that your little one has no egg allergies, then quiche is a great (and easy) way to get them to eat lots of different things (hello, hidden vegetables!) as well as clean out your fridge. Here’s my simple recipe – but feel free to add anything you like to your quiche!
6 large eggs, beaten
1 cup heavy cream
1/2 cup milk
Salt and pepper to taste
A dash of nutmeg (optional)
A dash of hot sauce (optional)
1 cup shredded cheese (swiss, cheddar, whatever you have on hand)
Options for fillings – choose as many as you want, or get creative!:
1/2 cup cut up ham
1/2 cup broccoli florets (steam first to soften)
1/2 cup cut up asparagus (steam first to soften)
1/2 cup defrosted frozen chopped spinach (squeeze as much water out of it as you can first)
1/4 cup roasted red peppers, chopped
1/4 cup chopped green onions
1 (9-inch) frozen pie crust
Preheat the oven to 375 degrees F.
Combine the eggs, cream, milk, salt, pepper, nutmeg, and hot sauce in a food processor or blender. (FYI if you only have milk on hand, just use that). Layer the fillings and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. You can really put anything you like in a quiche – get creative! You really can’t go wrong with all that cheesy goodness. The one I made had cheddar and emmentaler cheese, ham, green onions, and broccoli.
Cameron is a lot better at eating his vegetables than he used to be, but I still like to try to sneak in extra veggies whenever I can – it’s good for him and good for me and my hubby too! So, when making spaghetti I like to pump up the vegetable content. Here’s my how to guide for spaghetti with hidden vegetable tomato sauce:
I buy a jar of tomato sauce (I happen to like Trader Joe’s marinara). Before putting it in the pot to warm up, I sautee some carrots, onions, green peppers, and garlic. Don’t bother chopping them up too much. You’ll see why soon.
I also sautee some ground beef (but you can keep it vegetarian if you like). Then, add in your pasta sauce.
Here’s where it gets extra sneaky – if you’ve got some salad greens in your fridge, take a couple heaping handfuls, give it a rough chop, and toss it in the pot. It might seem like a lot, but it will really wilt down. Put the lid on and let it simmer.
Then, take the whole mixture and give it a whir in a food processor. When it comes out, it looks and tastes like the regular sauce, but you’ve added tons of extra veggies. No one will be the wiser – except you!
I’ve given Cameron pancakes before, but one day at the playground one of my mom friends whipped out some mini (silver dollar sized) ones in a container that she had kept for snack time. What a brilliant idea! It’s great for the kids because they can hold them in their hands and run around and play while they snack.
Pancakes, not just for breakfast!
I make my pancakes with the Arrowhead Mills Multigrain Pancake & Waffle Mix which is available on Fresh Direct. The directions for the pancakes don’t call for an egg, but I add one anyways. I also use melted butter instead of oil, and add a touch of honey for sweetness. I haven’t gotten too advanced yet, but I am thinking adding strawberries, blueberries, or bananas would be good, or if you want to go the hidden vegetable route, perhaps some pumpkin puree. So next time you make pancakes for breakfast, make a few extra little guys to tote around as snacks. Yum!
