Pesto Orzo with Crispy Beans and Brussels Sprouts

 Ingredients

• 1 pound Brussels sprouts, shredded (*can buy pre-shredded Brussels sprouts)
• 1 can (15 ounces) cannelloni beans, drained, rinsed and patted dry
• Extra-virgin olive oil, to drizzle (about 2 tablespoons)
• 1/2 teaspoon garlic powder
• salt and pepper
• 1 1/4 cups orzo pasta
• 2 1/2 cups water
• 1/4 cup pesto sauce

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and lay out the Brussels sprouts and beans. You may need to use two baking sheets for this if you don't have a large one, as the more crowded the vegetables are, the less they crisp up. Drizzle with the olive oil and toss to coat. Season with the garlic powder, salt and pepper. Roast for 20 to 25 minutes or until the sprouts are fork-tender and some leaves have crisped.

Meanwhile prepare the orzo. Combine the orzo and water in a medium pot and bring to a boil. Once boiling, reduce to a simmer and let it cook until all of the liquid is absorbed, about 15 minutes.

Toss the cooked Brussels sprouts, beans, orzo and pesto in a large mixing bowl. Divide among plates or bowls and serve.

Enjoy! 

Feeding Littles & Beyond (pg. 80-81)

Zucchini Bread Oatmeal Bake

 Ingredients

• 1/2 cup shredded zucchini
• 1 3/4 cups plain unsweetened almond milk
• 1/3 cup maple syrup
• 2 large eggs, whisked
• 3 Tablespoons melted coconut oil, cooled slightly (butter may be substituted)
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 1/2 finely chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon fine grain sea salt

Preheat the oven to 375 degreed F. Grease a 10-inch oven-safe skillet or an 8x8 inch pan with cooking spray. 

Place the zucchini in the middle of a cheesecloth or paper towel, wrap it up, and squeeze any excess moisture out. Place the zucchini in a large mixing bowl with the milk, maple syrup, eggs, coconut oil, and vanilla. Whisk until blended. 

Combine the oats, walnuts, cinnamon, baking powder, and salt in a medium mixing bowl. Stir to combine. 

Pour the dry oat mixture into the prepared skillet. Pour the wet ingredients and gently pat down any remaining dry oats on top to submerge in the wet ingredients. 

Bake for 45 minutes, or until the top is firm and the edges are golden brown. Remove the pan from the oven and let it cool for a few minutes. Slice into 6 large or 12 small triangles. Serve warm. 

Enjoy! 

Feeding Littles and Beyond (pg. 41)

Roasted Vegetable Pasta with Pesto

 Ingredients

• 3 cups broccoli florets
• 4 carrots, peeled and sliced diagonally into 1 inch pieces
• 1 medium red onion, chopped into 1/2 inch pieces
• 1 red bell pepper, seeded and chopped into 1inch pieces
• Extra-virgin olive oil, to drizzle
• 1/3 teaspoon garlic powder 
• Salt and pepper
• 1 box casarecce pasta (or rigatoni, fusilli, ziti, etc.)
• 1/3 cup pesto sauce

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. On the baking sheet, toss the broccoli, carrots, onion, and pepper with olive oil. Season with the garlic powder and salt and pepper, and toss again. Roast for 35 or until all the vegetables are fork-tender, tossing every 10 minutes. Once roasted, roughly chop the broccoli, carrots, and pepper. 

Ten minutes into cooking the vegetables, bring a pot filled halfway full with water to a boil. Add the pasta, stir, and let it cook according to package instructions. 

Drain the pasta into a colander and place it back in the pot, along with the roasted vegetables and pesto. Toss thoroughly to combine. 

Enjoy!

*Feeding Little & Beyond (pg. 98-99)

Sheet Pan Eggs

Ingredients

• 16 eggs
• Salt and Pepper
• 1/2 cup finely chopped broccoli florets
• 1/4 cup shredded cheddar cheese

Preheat the oven to 350 degrees F. Thoroughly grease a large sheet pan by brushing with olive oil. 

In a large bowl, beat the eggs and then add your desired fillings: 

     Broccoli and Cheddar: Heat a Tablespoon of oil in a large skillet over medium heat and cook the broccoli until bright green, about 3 minutes, then add to the eggs. Season with salt and black pepper. Pour the mixture into the prepared pan, making sure the eggs are distributed evenly. Sprinkle with cheese. 

Bake for 10 to 13 minutes, until the eggs are just set. Remove from the oven and slice into 8 squares. 

Enjoy! 

Other suggested filling combos in Feeding Littles & Beyond (pg. 47-48) 

-Southwestern: 1/2 diced ham + 1/2 cup diced green and red bell peppers

-Pesto Zucchini: 1 small zucchini, sliced into rounds + 3 Tablespoons pesto sauce

-Pizza: 1/4 cup sliced pepperoni + 1/2 cup quartered cherry tomatoes + 1/2 cup mozzarella cheese

Spicy Party Pretzels

 Ingredients

• 1 16 oz. bag mini pretzel twists
• 1 cup canola oil
• 1 tsp. cayenne pepper
• 1 tsp. garlic powder
• 1 packet of Ranch Dressing Mix

Preheat oven to 200 degrees F. 

In a small bowl, whisk together oil, cayenne, garlic, and ranch. 

Spread the pretzels in a single layer on a baking sheet. (You'll probably need two sheets.)

Pour oil mixture over the pretzels and stir well to coat. 

Bake for 1 hour, stirring every 15 minutes. 

Remove from the oven and let cool. Store in an airtight container for at least 1 week. 

Enjoy!