Chicken Soup with Noodles

 Ingredients

• Noodles
• 4 Tablespoons (1/2 stick) unsalted butter
• 1/2 cup diced onion
• 2 celery sticks, diced
• 3 carrots, diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 8 cups (2 quarts) chicken broth
• 4 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
• 1 Tablespoon chopped fresh parsley

In a large soup pot, melt the butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the celery and carrots and cook until soft and tender, 5 to 8 minutes. Stir in the salt and pepper. 

Add the broth and bring to a boil over medium-high heat. Reduce to a simmer, carefully add the noodles, and simmer until they are cooked through, 15 to 20 minutes. 

Add the chicken and simmer 5 minutes to warm through. Sprinkle with the parsley and serve. 

Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month. 

Makes 8 to 10 servings. 

Enjoy! 

Magnolia Table (pg. 116-117)

English Muffin Mini Pizzas

 Ingredients

• 1/4 cup peas, thawed if frozen
• 1/4 cup marinara sauce or tomato basil sauce
• 2 whole-grain English muffins
• 1/2 cup shredded mozzarella cheese
• 8 slices turkey pepperoni, chopped

Preheat the oven to 400 degrees F. 

Place the peas with 1 Tablespoon of water in a small food processor and pulse until creamy, adding tablespoons of water as needed until it looks like a puree. Alternately, you can mash the peas completely and then stir in the water it is pureed. Place the puree in a small bowl along with the marinara sauce and stir to combine. 

Spread the marinara sauce out on the muffins. Top with mozzarella cheese and then pepperoni. Place in the oven for 10 minutes or until the cheese melts. 

Enjoy! 

Feeding Littles & Beyond (pg. 132-133)

Creamy BLAT Pasta Salad with Bowties

Ingredients

• 8 ounces farfalle/ bowtie pasta
• 6 strips bacon
• 1 cup cherry tomatoes, halved
• 2 avocados, peeled, pitted, and cubed
• 1/4 teaspoon garlic powder
• Salt and pepper
• 1 cup shredded Mexican cheese blend
• 2 cups chopped Romaine lettuce

In a large pot of boiling water, cook the pasta according to the package directions until al dente. 

While the pasta cooks, place the bacon in a large skillet and set over medium heat. Cook the bacon until crispy, flipping as the edges curl, and set it aside on a paper towel-lined plate. Break the bacon up into 1/2-inch pieces and set it aside. You may need to cook the bacon in batches. 

Drain the pasta into a colander, reserving 1/2 cup of the pasta water (very important-- don't forget this step!). Place the pasta back into the large pot and stir in the bacon, tomatoes, and avocados. Season with the garlic powder and salt and pepper, and toss to combine. Add the cheese and stir to combine thoroughly. Immediately pour in the reserved pasta water, stirring as you pour, until the cheese melts and a creamy sauce comes together. You may or may not use all of the pasta water. 

Stir in the romaine until combined and serve immediately. 

Enjoy! 

Feeding Littles & Beyond (pg. 83-85)

Butternut Squash Sage Baked Ziti

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 4 fresh sage leaves
• 2 garlic cloves, minced
• 1/2 cup diced red onion
• 2 Tablespoons tomato paste
• 1 can (15 oz) butternut squash puree (or pumpkin or sweet potato)
• 3 1/2 cups low-sodium chicken or vegetable broth 
• 1/2 teaspoon salt
• Pepper, to taste
• 1 box ziti or penne pasta
• 3/4 cup ricotta cheese
• 1 to 2 cups shredded mozzarella cheese

Preheat oven to 400 degrees F. 

Heat 1 teaspoon of the oil in a large, wide oven-safe skillet or Dutch oven over medium-high heat. Add the sage and let it fry for 1 minute, flip, and fry for another 1 to 2 minutes or until crispy. Set aside on a paper towel. 

Immediately add the remaining 2 teaspoons of oil and the garlic and onion and cook for 3 minutes or until the vegetables soften. Turn off the heat. Add the tomato paste and stir well to coat the vegetables. Add the butternut squash and stir to combine. Then, add the broth, salt, and pepper, and stir well to combine. Add the uncooked ziti and stir to combine. *Make sure all of the noodles are submerged in the liquid (add more liquid if needed) to avoid crispy pasta edges* Add tablespoon dollops of the ricotta throughout the pasta, pushing the ricotta into the pasta. Sprinkle the pasta mixture with the mozzarella. 

Cover with aluminum foil or a tight-fitting lid and bake for 40 minutes or until the ziti is cooked through and al dente. 

Uncover and top with the sage, crumbling to sprinkle. 

Enjoy! 

Feeding Littles & Beyond (pg. 153-154)

Slow Cooker Turkey and Butternut Squash Enchilada Chili

 Ingredients

• 1 Tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 pound ground turkey 
• 1 teaspoon dried oregano 
• 1/2 teaspoon salt, plus more as needed
• Pepper
• 2 teaspoons chili powder (or more if eaters can handle the spice)
• 1 Tablespoon ground cumin
• 2 cups cubed butternut squash (or sweet potato, and both can be frozen)
• 1 can (15 oz) diced tomatoes
• 1 cup low-sodium vegetable broth (if you like a thicker chili, omit the broth entirely)
• 1 jar (15 oz) enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• Lime wedges, cheddar cheese, green onions, avocado, cilantro, or other desired toppings, for serving

Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and onion and let cook for 5 minutes or until the onion is translucent. Push the vegetables to one side of the skillet and add in the turkey. Season the turkey with the oregano and salt and pepper. Crumble the turkey and cook until browned and no longer pink on the inside, about 7 minutes. Stir the vegetables and the meat to combine. 

Transfer the meat mixture to the pot of a slow cooker. Add the chili powder, cumin, and the 1/2 teaspoon of salt and stir well to coat. Add the squash, tomatoes, vegetable broth, enchilada sauce, and black beans, and spit well to combine. Cover and cook on low for 7 to 8 hours or on high for about 4 hours. Taste and season with more salt, if needed. 

Serve warm, and with your desired toppings. 

Enjoy! 

Feeding Littles and Beyond (pg. 264-265)