Toddler approved meals

I have a lovely toddler who is not into eating a lot of vegetables. As of late I have decided to try and find ways to get her to eat her veggies without her even realizing it. This recipe portions and freezes well for make ahead meals (which is great for me since baby #2 is almost here and cooking meals will be out the window soon), and it is pretty delish even for adults.


Broccoli and Spinach Pasta
1 TBL butter
1 TBL flour
1 cup milk (for a lighter sauce, use skim)
1/2 cup grated cheese
Salt & Pepper to taste
Cooked pasta of choice, about1 cup uncooked (I recommend wheat or fortified pasta)
Vegetables of choice, chopped finely

Melt butter and stir in flour. Once it is smooth slowly add in the milk, using a whisk to get rid of any chunks. Bring to a light boil so that it thickens. Reduce heat, add in cheese, salt and pepper, and voila! Sauce is ready.
Add in vegetables of choice to your sauce and keep on low heat so they get soft. **If you are doing a lot of hard vegetables like carrots, broccoli, cauliflower, etc I would recommend steaming them quickly in the microwave beforehand to save time.**
Add in cooked pasta and you're ready to go. With the extra pasta (if there is any) divide it into plastic bags portioned for your toddler and freeze. It reheats in about 1 min, stir after 30 seconds.

The nice thing about this recipe is that it is simple, completely flexible, and healthy! I know that the makers of baby/toddler foods have the best intentions, but this is preservative free and way cheaper than buying pre-made food.

Broccoli Cheddar Soup

Today I was at the store, and I saw a package of velveeta on sale, and the desire for broccoli cheddar soup hit. I am not typically a pasteurized-processed-cheese-food-product kind of girl... but when the moment hits, it hits.

So I picked up the block of velveeta, some carrots, and since I had the normal staples at home, including frozen broccoli that's on my list of things to use up in the next month (score!), I was set.

Last year, I had a similar craving, and found a knock off recipe for Panera Bread's version of this soup. It was to die for! So, today I re-created it. So worth it.

Here's the link :Panera Bread Broccoli Cheddar Soup

Ingredients: 


1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
4 ounces grated sharp cheddar cheese
8 ounces velveeta, cubed


Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. 

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the cheese; stir until well blended. Stir in the nutmeg and serve.