Cheesy Spinach and Artichoke Dip

This is a GREAT one for a party or when having company over for dinner. If I make it for just my little family we'll eat it as our entire meal. It's super easy to make and always a crowd pleaser :)

Ingredients

• 1 can (14 oz) artichoke hearts
• 1 pkg (10 oz) frozen chopped spinach, thawed and drained
• 3/4 cup shredded Parmesan cheese
• 3/4 cup light mayonnaise
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp garlic powder

Directions

1. Preheat oven to 350
2. Drain and finely chop artichoke hearts
3. Mix all ingredients together in a 9 inch quiche dish or pie plate
4. Bake 20 min
5. Serve with crackers or veges

• We buy a loaf of French bread from the bakery at whatever grocery store we're at and I will cut it up into pieces and stick it in the oven for the last 5-10 min that the dip is in so it gets a little crispy!

I like that I can make this in advance when we have company and just keep it in the fridge until I need to heat it. I've never had anyone not like it and it's a good way to get Zach to eat some spinach :)

Orange Puree

This puree is used in all recipes that call for an "orange" puree. It's a blend of carrots and sweet potatoes and is from the cookbook The Sneaky Chef by Missy Chase Lapine.

Ingredients:

• 1 medium sweet potato (or yam) peeled and roughly chopped
• 3 medium to large carrots, peeled and sliced into thick chunks
• 2-3 tablespoons of water

Directions:

1. In a medium pot, cover carrots and potatoes with cold water and boil for 20 min until very tender (especially the carrots). 
2. Drain the carrots and potatoes and put in bowl of food processor with two tablespoons of water.
3. Puree on high until smooth. No chunks or pieces of carrot or potato should remain.

This makes about 2 cups of puree. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags (that's what I did!).

White Puree

This puree is used in all recipes that call for the "white" puree. I also call it the "cauliflower puree." This recipe is from the Sneaky Chef by: Missy Chase Lapine.

Ingredients:

• 2 cups cauliflower florets (I used frozen)
• 1-2 medium zucchini, peeled and coarsely chopped
• 1 teaspoon fresh lemon juice (I used some from a bottle)
• 1-2 tablespoons water, if needed

Directions:

1.  On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes until tender, drain. 
2. OR: to prepare in microwave (this is what I did) place cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8-10 minutes until very tender. Drain.
3. Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor (I don't have one so I used a blender) and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if needed) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
4. This recipe makes about 2 cups of puree; double if you want to store more. It will keep in the refrigerator for up to three days or you can freeze 1/4 cup portions sealed in plastic bags (this is what I did). 

Results:

I think this will probably be the most useful puree out of them all. It's white so it's easy to sneak into foods and I've heard that cauliflower is basically tasteless. I plan on using it not only in the recipes that call for it but also in mashed potatoes!

Surprise-icle

I found this recipe online out of the cookbook The Sneaky Chef by Missy Chase Lapine. It is a great summer treat that sneaks in both carrots and sweet potatoes!

Ingredients:

• 1/2 cup Mott's Medleys Juice, Tropical Flavor
• 1/4 cup Orange Puree
• 1/2 cup vanilla yogurt
• 2 tablespoons sugar
• rainbow sprinkles, optional (I didn't use them, my child isn't old enough to notice!)

Directions:

1. Blend ingredients except sprinkles together in blender until smooth. Drop a few spinkles (if desired) into each popsicle mold and then pour equal amounts of the mixture in each. Insert stick and freeze for at least 3 hours. (I have that popsicle making set of 4 molds and it fit perfectly!) 

I haven't had Kye try this yet as I just haven't been home around snack time but I'm sure he will like it! Especially since he's teething right now and anything cold always helps :)

Green Puree

This is taken from The Sneaky Chef by: Missy Chase Lapine I don't have her cookbook but I found the recipe online :)

Ingredients:

• 2 cups raw baby spinach leaves (or 1 cup frozen, which is what I did)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup sweet green peas (frozen)
• 2-3 tablespoons of water

Directions:

1. If using raw spinach, thoroughly wash it, even if package says "prewashed"
2. To prepare on stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegtable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.
3. OR to prepare in microwave (which is what I did, of course) place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8-10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.
4. Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.

This makes about 2 cups of puree. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags (that's what I did!).

Apple Breakfast Bars

I got this recipe from Wholesome Toddler Foods and it's really great! It "sneaks in" healthy nuts, grains, and plenty of fruits! If you use Mott's Meadley's Juice then you're also getting some vegetables in there too!

Ingredients:

• 1 1/2 cups quick rolled oats
• 1/4 cup flour (whole wheat if you have it, I didn't)
• 2/3 cup dates, chopped
• 1/2 cup walnuts, chopped
• 1/2 teaspoon sea salt
• 1/4 cup orange juice (I didn't have orange juice so I used apple...I think they would have stuck together better if I'd had the orange. And next time I plan on using Mott's Meadley's to get in some vegetable!)
• 1 1/2 cups raw apples, shredded

Directions:

1.  Preheat oven to 375
2. Combine all ingredients, let stand 10 minutes
3. Press mix into an 8x8 baking dish and bake until lightly browned, about 25 minutes..
4. Cut into bars while warm and serve hot for breakfast or a snack 
5. Freezes well. I put in a freezer safe bag and get one out when needed for a snack and heat in microwave for 25 seconds.

Result:
This is a Kye favorite food! Of course, I wish there was a vegetable in there somehow (but the Mott's adds it so I feel better about it!) but again it makes for a nutritious snack. I have offered it at breakfast but since our normal breakfast uses vegetables I typically keep these for snack time. The dates were TOUGH to chop up and I may try to find some already chopped or shredded next time if they make such a thing. Overall though it's a pretty easy recipe and they hold up VERY well when frozen!

Snack Cracker Spread

This is a GREAT snack food! Super simple, quick, and nutritious. As well as filling enough to get him through until dinner! It's great to give some extra grains and fruit into the diet.

Ingredients:

• Graham crackers or salt free saltine crackers
• Applesauce or any fruit puree
• Cinnamon
• Raisins
• Wheat Germ

Directions:

1. Mix cinnamon, wheat germ and raisins into the applesauce or fruit puree. Spread over the crackers. 
2. Other than crackers you could also use pita bread slices or plain rice cakes

Results:
 Kye loves these! I love them because they are so easy to prepare and he really enjoys them too. Of course he eats off all the toppings first then eats the cracker but that's fine! I wish there was a way to make it with vegetables as Kye will eat fruit all day long but I still feel like this is a healthy snack and better than a lot of the alternatives out there.