Recipe Share!

I made this for the first time last night and it was a HIT in our house (even the 3 year old loved it!) so I figured I'd share. Takes about 35 mins to make, and I actually made "dessert" (chocolate chip zucchini bread) while I cooked this as well.)



Chicken and Orzo Supper

1 

tablespoon vegetable oil (I actually used an EVOO spray instead)

1

lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces

1

clove garlic, finely chopped

1 3/4

cups chicken broth

1

cup uncooked orzo 

2 tomatoes cut into small pieces

1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups) 

2 bell peppers (I used one red and one green)

2 tbsp shredded Parmesan cheese (optional) 

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
2. Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
3. Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.

Makes 4 servings (1 cup each)

What's Gaby eating?

We recently started Gaby on solid foods! She's on purees, just like Santi was, and she LOVES it all, but definitely has  her favorites! Since I did a post on what Santi was eating, I thought I would share what Gaby has as favorites too!

So far, she's tried: blueberries, mango, pears, applesauce, bananas, peas, carrots, yogurt, corn, and chicken. We also mix them together and she loves blueberry pear, mango banana, and blueberry banana as well as what we call "peacorn"...which is just peas and corn mixed together.

We have an electric food mill from Kidco that we received as a gift from my cousin and aunt when we had Santi which is great.



Easy to use, and easy to clean (very important with young kiddos around!) It's dishwasher safe and makes for a quick clean up.

We also have OXO Tot food containers to store the purees in and the Fresh Baby ice cube trays with lids (we use the Fresh Baby trays to freeze the cubes for later use.)

  
 


Here are some of Gaby's favorites:


Blueberry/Pear Puree


Ingredients:
1 cup of blueberries (I use fresh right now since it's berry season, but you can use frozen as well)
1 pear peeled and sliced into cubes


Directions:
Place blueberries in a saucepan and heat on low until berries start opening and releasing juice. Add to food mill along with pear cubes. Blend on high for 1-2 minutes until desired consistency. Place in individual containers or ice cube trays to store.



Banana/Mango Puree

Ingredients:
1-2 whole bananas, broken into pieces
1 mango, peeled and sliced into cubes

Place mango pieces and banana pieces into food mill and blend on high for 1-2 minutes until desired consistency. You may add 1 tbsp. water or so if desired. Place in individual containers or ice cube trays to store.


PeaCorn

Ingredients:
1 cup frozen corn
1 cup frozen peas
2-3 tbsp. water

Directions:
Place corn and peas in saucepan and add 3 cups of water. Bring to a boil and cook for 5-6 minutes. Strain peas and corn and place into food mill with 2-3 tbsp. of water. Blend on high for 1-2 minutes until desired consistency. Place in individual containers or ice cube trays to store.

Recipe share

This is a favorite in our house and we make it often. It's a quick meal to make. And when I make it, I take the insides of the zucchini and use it to make zucchini bread! So I get two things out of one recipe!

Middle Eastern Stuffed Zucchini

Makes: 4 servings

Prep: 15 minutes
Bake: at 400 degrees F for 10 minutes
Cook: 10 minutes
Microwave: 8 minutes

Nutrition Facts

Servings Per Recipe 4 servings

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• Amount Per Serving
• Calories 379
• Total Fat (g) 23
• Saturated Fat (g) 8
• Cholesterol (mg) 152
• Sodium (mg) 473
• Carbohydrate (g) 22
• Fiber (g) 4
• Protein (g) 26

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Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 medium zucchini (about 6 ounces each)
• 1 tablespoon olive oil
• 1 green pepper, seeded and chopped
• 1/2 medium-size onion, chopped
• 2 cloves garlic, chopped
• 1 pound ground chicken
• 1/4 cup golden raisins
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/2 cup shredded cheddar cheese
• 2 tablespoons pine nuts

Directions

1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell around edges. Discard flesh.

2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish. Add 1/2 cup water and cover with plastic wrap, venting one corner. Microwave 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining zucchini.

3. Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring occasionally. Turn off heat and stir in cheese.

4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over tops. Bake at 400 degrees F for 10 minutes. Serve immediately.

Recipe credit Family Circle