7m +, Egg Free, Nut Free, Savory, Vegetarian

Cheese and Tomato Risotto

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  • 7m +
  • Nut Free
  • Egg Free
  • Vegetarian
  • Can be frozen

Risotto is the one of the first non-pureed foods that My Monster had and it’s been a firm favorite ever since. I always make a batch as it freezes really well. I have to admit that now he is preferring to eat with his hands it can be pretty messy, thank goodness for the dog!

Ingredients:

  • 150g Risotto rice
  • 1 teaspoon butter
  • 500ml vegetable stock (if not homemade use low sodium)
  • 1/2 teaspoon garlic
  • 1/2 teaspoon oregano
  • 1 tin chopped tomatoes
  • 1 cup mature grated cheddar
  • 1 pinch of Parmesan cheese

Method:

In a large pan melt the butter over a medium heat. Add the risotto rice, garlic and oregano and stir cook for 2 minutes. Pour in a small amount of stock and continue to stir until it is absorbed. Continue to add small amounts of stock and stirring until all stock is soaked up. Pour in the tinned tomatoes and the cheeses, again stir until absorbed and creamy.

 

Enjoy

Em xx

 

8m +, Lunchbox Idea, Nut Free, Savory

Pork and Apple Fingers

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  • 8m +
  • Diary Free
  • Egg Free
  • Nut Free
  • Can be Frozen

I’m aware that not everyone eats, or enjoys pork, but in our house it’s a massive hit. These Pork and apple fingers make a great healthy alternative to sausages, and they are a super finger food for little ones learning to fed themselves. As with most of my recipes they can be frozen.

Ingredients:

  • 250g minced pork
  • 1 small grated apple
  • 1 grated carrot
  • 1/4 cup wholemeal breadcrumbs
  • Pinch of dried sage

Method:

Pre-heat oven to 180 degrees and line a baking tin with grease-proof paper.

Put all the ingredients into a mixing bowl and combine using your hands until well mixed. Transfer mix into the baking tray and press down firmly. Bake for 20 minutes. When cooked slice into fingers.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Veggie

Chickpea Patties

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  • 8m +
  • Nut Free
  • Can be frozen
  • Vegetarian
  • Lunchbox Idea

These Chickpea Patties rock! They’re great for lunches, fab for breakfast topped with an egg, or served in a bap as a burger for dinner. Little hands can easily eat these themselves and bigger hands enjoy then just as much. They freeze really well and keep in the fridge for 3 days. I cook them in coconut oil as both The Monster and I enjoy the flavour but feel free to use which ever oil you prefer.

Ingredients:

  • 1 can chickpeas drained
    1 small sweet potato grated
    1/2 medium onion
    1/4 cup wholemeal breadcrumbs
    1 large egg, lightly beaten
    1 clove garlic, chopped
    1 teaspoon dried parsley
    1 teaspoon ground cumin
    3 tablespoons wholemeal flour (for coating)

Method:

Pop everything except the flour in to a food processor (if you don’t have one a mixing bowl and a hand blender also do the job). Blitz until you have a coarse paste. put the flour into a shallow dish. Form the chickpea mix in to patties, whatever size you like. Coat in flour and shallow fry for 4 minutes on each side until golden brown.

If freezing wrap individually in baking parchment before hand to prevent them sticking together.

 

Enjoy

Em xx

10m +, Lunchbox Idea, Nut Free, Savory

Chicken Broccoli and Cheddar Nuggets

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  • 10m +
  • Nut Free
  • Can be frozen
  • Lunchbox idea

Pretty much all kids (and a fair amount of adults love nuggets) but most are pretty unhealthy and lets be honest, pretty bland as well, but not these bad boys. The broccoli and cheddar give these nuggets a fab flavour. As well as being tasty on their own they also work really well in a wrap with salad, if you want a lunch idea for older children. This recipe makes 12-15 nuggets but they freeze well so you can always make a double batch so you always have some on hand for a quick meal.

Ingredients:

  • 250g minced chicken
  • 1/2 cup of chopped broccoli florets
  • 1/2 cup of wholemeal breadcrumbs
  • 1/2 cup extra mature cheddar, grated
  • 1 egg

Method:

Pre-heat the oven to 180.

In a mixing bowl place all the ingredients and combine well using your hands. Take a baking sheet and line with baking paper. Divide the mixture, shape into nuggets (I used two spoons ) and place on the baking tray. Bake for 10-12 minutes or until the cheese in the nuggets turns golden.

 

Enjoy

Em xx

7m +, Breakfast, Gluten Free, Lunchbox Idea, Nut Free, Savory, Vegetarian

Egg Muffins

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  • 7m +
  • Can be Frozen
  • Veggie (if you choose)
  • Gluten Free
  • Lunchbox Idea

I always keep a bag of these in the freezer (this recipe makes 12), they defrost quickly and make a super easy meal anytime of the day. The ingredients can be changed depending on what your little one likes and whats in the house at the time. I pop all sorts in mine.

Ingredients:

  • 6 large eggs
  • 1 small potato peeled and chopped
  • 1/2 cup of grated mature cheddar
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup finely chopped tomatoes

Method:

Pre heat the oven to 180 degrees. Take a muffin tin and grease the holes with butter or your chosen oil. As equally as possible divide the vegetables between the holes. In a jug whisk the eggs to combine the whites and yolks and add a little black pepper. Pour the eggs over the veggies and sprinkle the cheddar cheese on top. Place in the oven and bake for 10 mins.

If freezing allow to cool completely first and wrap in baking parchment to prevent the from sticking together.

Enjoy

Em x