what are some quick and easy meals that i make and freeze for my 14 month old?

3 Comments

1. Leo says:

   July 30, 2010 at 2:13 pm

   you can freeze just about anything. potatoes and soft fruits don’t freeze well though. if you freeze pasta make sure you freeze it with the sauce.
2. Tam says:

   July 30, 2010 at 2:13 pm

   My daughter is the same. She’s 18 months old. She likes macaroni and cheese, boiled eggs, vienna sausages, watermelon, chicken salad, tomatoes with blue cheese crumbles, celery sticks with peanut butter, burger with cheese … snackie stuff.
3. ednesdaycalvin from wymail.com says:

   July 30, 2010 at 2:13 pm

   Mile High Blueberry Muffins

   2 cups all-purpose flour
   1/2 cup sugar
   1 1/2 teaspoons baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   2/3 cup plain yogurt
   2 large eggs
   2 tablespoons melted unsalted butter
   2 teaspoons grated lemon zest
   1 cup fresh or thawed frozen blueberries
   1/2 cup whole milk

   Directions

   1. Preheat the oven to 350°F. Line a 12-muffin tin with 12 paper muffin-tin liners and set aside.

   2. Sift the flour, sugar, baking powder, baking soda, and salt into a medium mixing bowl.

   3. In a large mixing bowl, whisk together the yogurt, eggs, butter, and lemon zest. Add the dry ingredients to the yogurt mixture and whisk just until combined, being careful not to overmix. Using a rubber spatula, gently fold the blueberries into the batter, again being careful not to overmix. Divide the batter evenly among the muffin cups and bake until puffed up and golden brown, 20 to 22 minutes.

   4. Remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack. Serve warm.

   Poorman’s goulash

   1 can green beans

   1 can corn

   1 can tomato sauce

   i can tomatoes

   canned mushrooms or real (optional)

   1 pound ground beef

   noodles… i like to use macaroni noodles…

   add everything above…except noodles… brown meat first…

   boil the noodles as directed and add to the vegetable mixture… its great with cornbread.

   Ground Beef ‘n’ Biscuits

   1 1/2 pounds ground beef
   1/2 cup chopped celery
   1/2 cup chopped onion
   2 tablespoons all-purpose flour
   1 teaspoon salt
   1/4 teaspoon dried oregano
   1/8 teaspoon pepper
   2 (8 ounce) cans tomato sauce
   1 (10 ounce) package frozen mixed vegetables
   1 (7.5 ounce) package refrigerated buttermilk biscuits
   1 cup shredded Cheddar cheese

   In a large skillet over medium heat, cook the beef, celery and onion until meat is no longer pink and celery is tender; drain. Stir in the flour, salt, oregano and pepper until blended. Add tomato sauce and vegetables; simmer for 5 minutes.
   Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 20 minutes or until biscuits are golden and cheese is melted.

   cheesy chicken bites

   plain flour, for dusting
   2 eggs, lightly beaten
   3/4 cup extra tasty cheddar cheese, finely grated
   1 1/2 cups breadcrumbs
   salt and cracked black pepper
   16 chicken tenderloins, trimmed
   olive oil, for cooking
   barbecue sauce, to serve
   Method
   Place the flour and egg in separate bowls.
   Place the cheese, breadcrumbs, salt and pepper in another bowl and toss to combine well.
   Working in batches, dip the chicken in the flour, then the egg. Transfer to the breadcrumb mixture and press to coat each tenderloin well. Repeat with the remaining chicken.
   Place enough oil in a non-stick frying pan to cover the base. Heat over medium heat. Cook the chicken in two batches for two minutes on each side or until golden brown.
   Remove and drain on a paper towel. Serve with a side of barbecue sauce.