Perfect Peanut Butter Cookies

Unfortunately for me I developed a huge sweet tooth during my third trimester of pregnancy.  I could not go to bed without at least 4 Pillsbury break and bake chocolate chip cookies...after R was born I refused to buy these because it was no longer acceptable for me to gain insane amounts of weight.  During my withdrawal period I starting baking my own cookies and convinced myself this was a healthier alternative.  I decided that a peanut butter cookie would be best...you know because of the protein.  I also decided that if I threw in some oats I would really be on the right track.  After several rounds of making these healthy cookies I finally got the recipe right.  I hope you enjoy!  xoxo

Ingredients:

1 cup creamy peanut butter
1 cup light brown sugar
1 egg
1/3 cup of oats
2 T honey
dash of cinnamon

Directions:

Preheat oven to 350.  Combine all ingredients and stir until well mixed.  Roll into 1 inch balls and place on ungreased cookie sheet.  Bake for 10-12 minutes and then cool. 

These are so easy and quick...I think you will love them!  Don't forget that if you want to give them a little veggie boost you can substitute 1/3 cup of sweet potato puree for the egg.  If you do this they will need to cook a little longer.  Let me know what you think!

Simply Simple!

These are some very simple and very kid friendly recipes that Rhy Pie loves!  They are seriously so easy that I am not really sure why I am adding them...  Hayley-the oatmeal would be a great thing for Lyles!  xoxo

Veggie Pig in a Blanket

crescent rolls
any vegetable (cooked)
cheese

I saute the vegetables and usually use zucchini or carrots.  Then wrap the turkey dog, cheese and veggies in the crescent roll dough (use two triangles).  Make sure it is totally sealed or the cheese will ooze out.  Bake at 350 for about 10-15 minutes. 

Fruity Oatmeal

1/2 cup oats
1 cup milk
fresh fruit (pureed for young babies)

Bring the milk to a boil and then add quick oats, let cook stirring occasionally.  After the oats are done I mix in blueberries, blackberries, dates, and maple syrup.  I also like to add a spoonful of wheat germ! 



Veggie Macaroni

1 pound macaroni noodles (cooked and drained)
1/2 pound ground turkey or beef (cooked and drained)
14.5 oz can stewed tomatoes
8 oz can tomato sauce
1 cup peas
1 cup carrots (cooked and chopped)
Any other vegetable you want to add

Mix all ingredients and let simmer until well blended.  I break this into individual servings and freeze.

Banana Bread with Cream Cheese Glaze

This is a quick bread recipe that I found in the Food Network Magazine Mix and Match section. I have made a few simple changes to sneak in some nutrients. Hope you enjoy!


Banana (Veggie) Bread with Cream Cheese Glaze!


Ingredients:


1 large mashed banana
1 3/4 cups rolled oats
1 1/4 cups flour
3/4 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup vegetable puree (I prefer butternut squash or sweet potato)
1/2 cup butter (melted)
1/2 cup plain yogurt
1 teaspoon vanilla extract


Glaze:
1 cup confectioners' sugar
3 tablespoon softened cream cheese
2 tablespoons milk
1/4 teaspoon vanilla extract


Directions:


1.  Preheat oven to 350
2.  Lightly butter a loaf pan
3.  Mix flour, sugar baking powder, salt, baking soda, cinnamon, and
     nutmeg in a large bowl.
4.  Add the rolled oats to the flour mixture
5.  In a seperate bowl whisk vegetable puree, melted butter, yogurt,
     vanilla, and mashed banana.
6.  Fold the egg mixture into the dry mixture
7.  Pour batter into prepared pan and bake for about 55 minutes
8.  Allow the bread to cool completely
9.  While bread is cooling, whisk together all ingredients for the cream
     cheese glaze
10. Pour glaze over cooled bread and let set (about 15 minutes)