Real Mom Recipe Takeover: Jess & Erin of What I Feed My Kid – Re-Play
We are excited to feature Re-Play moms Jess and Erin of What I Feed My Kid Instagram blog this week to bring you 6 fresh new recipes add to your lineup!

Spinach and Sun-dried Tomato Meatballs

Ingredients:

  • 1lb ground beef or turkey burger
  • 3 tbsp Sun-dried tomatoes
  • 1 cup chopped fresh spinach
  • 2 garlic cloves
  • 1 egg
  • 1/4 cup whole wheat bread crumbs
  • 1 tsp oregano
  • 1/2 cup grated Romano cheese
  • 1 tbsp milk
  • 1/2 tsp salt

Instructions:

Chop up the sun-dried tomatoes, garlic and spinach. Mix all ingredients together in a bowl and roll into medium to small size balls. I made 15 from this batch. Brown the meatballs in a pan on medium to low heat. Once browned add spaghetti sauce and simmer for at least 30 minutes OR cook in crockpot. I've cooked them in the crockpot before and they turned out delicious. Serve on top of noodles and enjoy!

 

Sausage, Cauliflower and Broccoli Chowder

Ingredients:

  • 10oz ground sausage (I usually use turkey breakfast sausage)
  • 2 c cauliflower
  • 2 c broccoli
  • 2 medium carrots
  • 1 celery stalk
  • 1/2 an onion
  • 2 garlic cloves
  • 1/4 c grated Romano cheese
  • 4 c chicken broth
  • 1 c milk (I used almond milk for this batch)
  • 1/4 c whole wheat flour or white
  • 1 tbls butter
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions:

Chop the cauliflower and broccoli into bite size pieces, set aside. Dice carrots, celery, onion and garlic, set aside in a separate bowl. In a large pot brown ground sausage. Add onion, carrots, celery and butter to pot and cook till onions are translucent. Add garlic and continue cooking for 1 minute, then add the flour and brown for 1 minute. Next add milk, whisk in slowly, then add the broth, grated Romano and seasonings. Add the broccoli and cauliflower and simmer 15-20 minutes or until tender. Do not over cook! This recipe is a hit with the most pickiest of eaters!!

Ranch Roasted Chickpeas

Ingredients:

  • 2 (15oz) cans of chickpeas drained
  • 2 tbls olive oil
  • 1 package of ranch seasoning

Instructions:

Preheat the oven to 425 degrees. Drain and rinse chickpeas, then pat dry. Take a large zip lock bag and toss chickpeas, olive oil and ranch seasoning till evenly coated. Line backing sheet with foil and spray with cooking spray. Spread chickpeas out on backing sheet and bake for 20 minutes turning half way through. I give them a good shake a few times In between. Let cool and enjoy! Easy healthy snack :)

Original Recipe - http://www.maebells.com/ranch-roasted-chick-peas/

 

Apple Pie Oatmeal (no sugar added!)

Ingredients:

  • ½ C cooked rolled oats
  • ½ frozen banana
  • 1/2 apple, cored and diced
  • 1tsp chopped pecans

Instructions:

While rolled oats are still hot, pour over frozen banana and apple. Stir to combine until banana has melted and apple softens slightly. Top with chopped pecans.

Banana “Ice Cream”

Ingredients:

  • 1 frozen banana
  • ½ C unsweetened almond milk

Instructions:

Combine in high-speed blender until no chunks remain. Serve with frozen blueberries or granola as garnish.

Pecan Honey Granola

Ingredients:

  • 1 C crushed pecans
  • 3 C rolled oats
  • 1/3 C brown sugar
  • ½ tsp salt
  • 1/3 C honey
  • 3 T coconut oil
  • ¼ tsp vanilla extract

Instructions:

Preheat oven to 350*. Combine pecans, oats, brown sugar and salt. Heat honey and coconut oil in a glass bowl for 40 seconds in the microwave. Stir to combine and add vanilla extract. Combine liquid and dry ingredients. Spread out on a silpat covered half sheet tray. Bake for 8 minutes. Mix around with rubber spatula. Bake an additional 10 minutes or until golden brown. Allow granola to cool completely before “cracking” into small chunks. Store in airtight, glass container.

Original recipe: http://lovelylittlekitchen.com/homemade-coconut-oil-honey-almond-granola/


Green Smoothie Pops

Ingredients:

  • 2 C spinach
  • 2 C frozen fruit (peaches, strawberries, bananas, blueberries)
  • 2 T chia seeds
  • 1 C unsweetened vanilla almond milk

Instructions:

In the order listed above, place all items in blender. Blend until liquified, one to two minutes with high-speed blender. Enjoy as smoothie and freeze the rest in popsicle molds to enjoy later.

 

Quinoa, Sausage and Apple Stuffing with Roasted Acorn Squash

Ingredients:

  • 1 onion, diced
  • 1 stalk of celery, diced
  • 1 lb Italian sausage, removed from casing
  • 1 apple, cored and diced
  • 1 C cooked quinoa
  • 1 tsp pumpkin pie spice
  • 1 roasted acorn squash, cubed

Instructions:

In a sautèe pan with olive oil, cook onion and celery until translucent. Remove to keep from burning. Brown Italian sausage. Add apples, quinoa and pumpkin pie spice. Stir to combine. Fold in cubes of roasted squash.

 Original Recipe: http://www.everythingmommyhood.com/2014/10/guest-post-recipe-sausage-apple-stuffed-acorn-squash.html

 

Real Mom Recipes by @whatifeedmykid

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