Moms' Idea Factory

Kids Pasta Salad

 

I don't know why it took me so long to get around to making something like this. Given that mealtimes are my own personal hell (foodie mom, picky kids...) I love that I can tailer make this to include whatever it is my kids will eat this week. It travels well and even I don't mind eating it. You can increase the health factor by using whole wheat or "smart" pasta, which is what we do.Use whatever veggies your kids will eat. If they don't like veggies, use grapes and apples. For meat you can use tuna, ham, chopped cooked chicken breast, leftover holiday turkey....you get the picture. This is how we make it:  

2 Tablespoons mayonnaise type dressing

2 Tablespoons lemon juice

1 teaspoon Dijon mustard

salt & pepper

2 cups cooked, drained pasta

1/3 cup each: chopped red/orange pepper, corn kernels, frozen peas/carrots mix (thawed)

1/4 cup grated old cheddar

1/4 cup cubed queso fresco

1/2 cup cubed cooked ham

Whisk mayo, lemon juice, mustard and salt & pepper together in bottom of largish mixing bowl until it's the consistency of dressing. Add more water if you need to. Stir the vegetables, cheese and meat in. Refrigerate until needed. Keeps, refrigerated for 3-4 days. 

We like to make this when we have a long activity planned in the morning - I make it up the night before and then lunch is ready the second we walk in the door. 

Pureed Veggie Soup

 This is a great way to get extra veggies into your toddler, especially if yours is anythign like mine - the only veggies he will eat are peas and cucumber. Everything else gets rejected... unless I hide them. I've made this soup with: broccoli, asparagus, carrot, acorn squash, sweet potato, zucchini, cauliflower...the list goes on. I also puree a little soft tofu for a bit of extra protien for my meat-hater. I have also used blends of veggies: cauliflower & carrot or squash and sweet potato. I add garlic because my kids like it, but if yours doesn't, leave it out. Cumin goes nicely with carrot. Cinnamon is nice with sweet potato.

• 1/2 small onion, diced

• 1 clove garlic, minced (optional)

• 1 Tbsp butter

• 2 cups cubed or sliced veggies (i.e carrot)

• 1/4 cup uncooked white rice

• 4 cups chicken or veggie stock

• 1/2 block soft tofu (optional)

In a large stock pot over medium high heat saute onion (and garlic) in butter until soft and golden, about 3 minutes. Add chopped veggies and rice, cook and stir for one more minute. Add stock, cover and simmer for 30 minutes, or until veggies are very soft. Remove pot from heat, add tofu, if using, and puree with an immersion blender.

When I make this, even baby Cooper gets some!

Cheesy Quesadillas

These make an awesome snack to take to the park or a great quick lunch for a toddler. They freeze well too.

• 4 small corn tortillas (or 2 large wheat ones)

• 4-ish Tbsp refried beans

• 2 tsp mild salsa

• 1/3 cup grated sharp cheddar cheese

• spray on canola oil

Spread half the tortillas with the refried beans, smooth over a litte salsa, sprinkle over grated cheese and top with the other tortilla. Spray oil into a heated frying pan. Fry tortillas over medium heat until each side is softened and golden brown.

Remove from pan and cut into small wedges - I usually cut 8 small wedges from the corn tortillas.

Allow to cool slightly so that the cheese firms up. Serve with sour cream or plain yogurt to dip.