PUREESIn case you missed it here is a some "food for thought" on purees:
Mini Meat Loaves
1 box reduced sodium stove top stuffing (or alternate stuffing)
1 lb -1.5 lb of ground turkey
¼ teaspoon Garlic Powder or a chopped fresh clove
¼ teaspoon onion powder or a ¼ cup of fresh chopped onion
1 cup of water (or cauliflower puree)
Tomato paste (can substitute ketchup or barbeque sauce)
Cupcake pan (for 12 cupcakes)
Non-stick baking spray
Can’t get any easier than this recipe. Spray muffin pan and preheat the oven to 375. In a large mixing bowl combine ground turkey, box of stove top (or alternate stuffing mix), garlic, onion, and water. For added nutrition you can substitute the water for pureed cauliflower. Mix together well. Be sure to evenly distribute the stuffing mix and seasoning. Evenly distribute the mixture into each muffin tin. Works best with a tablespoon. Bake for 25-30 minutes. Remove from oven and add your sauce topping (tomato paste, ketchup or barbeque sauce) and return to oven for 5 minutes. Remove, let cool and serve.
I like to use the cauliflower puree and then serve with a side of steamed veggies and a baked potato for a healthy balanced meal. It's a great meal to prepare with and for your kids as well.
*To puree cauliflower just steam cauliflower, and blend in a blender with a half cup of the water used to steam to maintain nutrition. Store in one cup servings in freezer bags in your freezer for easy use.
Wheat pitas, or flat bread
1 small can of pineapples (or fresh cut pineapple tidbits)
1 package Canadian bacon
2 cups of frozen chopped or fresh spinach
1-2 cups of low fat shredded cheese mix
1 jar of marinara sauce
1-2 fresh Roma tomatoes (chopped, canned will also work)
1 red bell pepper (chopped)
Garlic (fresh or powdered)
First chop all your veggies into bite size pieces to your liking, including Canadian bacon and spinach (just thaw if using frozen). Set aside. Saute your spinach for two minutes with a teaspoon of chopped garlic (or 1 clove) and one teaspoon of olive oil in a small pan. Lay out your individual pitas on a non-stick baking sheet (or use foil on a regular baking sheet). Layer about a third cup of marinara sauce on each pita. Then, add the sauteed spinach evenly spreading between pitas. Sprinkle cheese on top (about 1/3) cup on each pita. Then layer on the bell peppers, pineapples, tomatoes and Canadian bacon. You can also add fresh herbs (basil, oregano, parsley) if you like. Fun thing about these pizzas is that you can load in as many veggies as you want. Heat in the oven at 35O (degrees) for10-12 minutes, or until cheese is melted. Serve with a small side salad with a drizzle of olive oil and balsamic vinegar. Enjoy!