One Pot Orzo with Beans and Veggies

When I find something that Emily will happily eat for lunch, I make a giant batch and freeze it for later! I tried a few variations of this recipe, but finally made a version that makes Emily grab by the handful to shove in her mouth. I freeze in these silicone trays and heat up 2 cubes for Emily's lunch. 

Recipe: One Pot Orzo with Beans and Veggies

Adapted from The Kitchn

Ingredients:

1 tbsp olive oil

1 onion, diced

1/2 lb dried orzo pasta

1 clove garlic, minced

2 cups low sodium vegetable broth

15 oz can diced tomatoes

1 can beans, rinsed and drained (chickpeas, kidney, black, small red - all work well)

1 cup spinach, chopped (frozen or fresh)

Optional: 1/2-1 cup chopped cooked veggies

Instructions:

Heat oil in a medium pot over medium heat. Cook onion until translucent, about 10 minutes. 

Add orzo and garlic and cook for 1 minute. 

Stir in broth, tomatoes, and beans - bring to a boil. 

Cover, reduce to a simmer, and stir frequently to prevent sticking. Cook until the liquid is all absorbed and the pasta is cooked, about 10 minutes. Stir in the spinach and cooked veggies, if desired. 

Serve warm, or cool completely and store in the fridge for up to a week, or in the freezer for up to 6 months. 

Instant Pot Rice and Beans

We originally made this recipe to go with fajitas - adult dinner. We tried giving some to Emily for dinner the next day and we were shocked by how much she liked it. It is now part of her dinner most nights! I froze cubes of it in this silicone tray - I honestly lost track of how many cubes we got! We just microwave them for ~30 seconds. The best part is we can add a ton of veggies to mix in and Emily just keeps on eating it - she sees them but honestly doesn't care. 

Recipe: Instant Pot Rice and Beans

Adapted from: From My Bowl

Yield: ~12 servings (adult) 

Ingredients:

1 tbsp oil

1 onion, diced

1 1/4 cups dried beans (we have used small red beans, black beans or kidney beans)

1 1/2 cups brown rice

5 cups liquid (water or broth is fine)

1 cup salsa

Instructions:

Turn Instant Pot onto saute and add oil. Cook onion until it starts to turn translucent. 

Add rice and beans. Pour in water/broth and stir to mix well. 

Pour the salsa on top, but do not mix! If the salsa gets on the bottom it can burn. 

Close the Instant Pot, set the valve to seal, and use manual mode to set to 28 minutes at high pressure. 

One the cook time finishes, let the Instant Pot release pressure for an additional 10 Minutes (leave the “Keep Warm” feature on).

Move the valve from Sealing to Venting to release all remaining pressure. 

Sometimes, the beans that ended up on top look a little dry. If that is the case, stir well, replace the lid, and wait another 10-15 minutes. 

Serve warm, or let cool completely and store in the fridge for up to 1 week, or in the freezer for up to 6 months. 

Veggie Pancakes

Here is another recipe I came up with to sneak in some veggies! They can use up any veggies you have on hand, and are perfect for little hands to hold. 

They work with fresh uncooked veggies, cooked veggies, or frozen veggies that have been thawed and squeezed dry. 

Recipe: Veggie Pancakes

Yield: 10-12 pancakes

Ingredients: 

1-1.5 cups of finely diced or riced veggies - a mini food processor works really well!

1/2 cup flour or oats or baby cereal (anything to thicken them)

2 eggs

1/4 tsp garlic powder

1/2 tsp Italian seasoning

Instructions;

Mix all ingredients well in a medium bowl. 

Heat a large skillet or griddle over medium heat. Spray with nonstick cooking spray. 

Scoop batter in 1-1.5 tbsp spoonfuls (this scoop works well) onto skillet/griddle, flatten until 1/4-1/2 inch thick. 

Cook 2-3 minutes or until lightly golden underneath and it isn't shiny on top. 

Flip and cook another 2-3 minutes, or until set. 

Let cool completely. 

Keep in the fridge for up to 1 week or in the freezer for up to 6 months. I like to store between sheets of wax paper in the freezer. Reheat in the microwave for ~15 seconds. 

Lentil and Veggie Patties

I came up with this recipe in an attempt to make some higher protein finger foods, and was shocked by how much my baby liked them. I wasn't sure if she would like the curry flavor, but she gobbles them up! They are perfect for little fingers to hold, and they are great for little ones who are experimenting with forks. I am listing the veggies that I used, but really anything you have on hand would work perfectly - about 2 cups of diced raw veggies, or 1 cup of diced cooked veggies. 

Recipe: Lentil and Veggie Patties

Yield: 13-16 patties

Ingredients:

1/3 cup brown or green lentils

1 tbsp oil

1 onion, diced

1/2 cup celery (about 2 medium stalks), diced

1/2 tsp minced garlic

1/2 cup frozen veggies (broccoli/carrot/cauliflower blend), thawed and squeezed dry

1/2 tsp curry powder

1 egg

1/3 cup quick oats

Instructions:

Cook lentils according to package instructions - usually they boil for ~15 minutes. Drain and let cool slightly. 

Add oil to a medium pan over medium heat. Add onion and celery, and cook until softened, about 10 minutes. Add water if they start to stick to the bottom of the pan. 

Add minced garlic and cook for another 1-2 minutes, being careful not to let it burn. 

Let cooked veggies cool slightly. 

In a blender or food processor, add all ingredients and blend/process until all combined well. An immersion blender also works well! 

Heat a large skillet or a griddle to medium heat and spray with nonstick cooking spray. 

Add about 1 1/2 tbsp scoops (this scoop works well) and flatten until about 1/4-1/2 inch thick. Cook 2-3 minutes until starting to turn golden brown on the bottom and the top isn't shiny anymore - carefully flip over. Cook another 2-3 minutes, or until they feel set. 

Let them cool completely. 

Store in the fridge for up to a week, or in the freezer for up to 6 months. I like to put pieces of wax paper between layers of them and store in a ziploc bag or a tupperware. 

Reheat in the microwave. 

Note - this would double really well!

Veggie Cheese Bites

I came up with this recipe when I was reintroducing dairy to my baby - I wanted to make something with cheese in it. It took her a few tries to decide that she LOVES them. Now she has one almost every day, and inhales it - every single crumb disappears. 

This recipe is really versatile - you can use any kind of veggie, and it can be fresh (uncooked) or cooked or frozen. If using frozen, make sure to thaw and try to squeeze out all of the moisture. I have had great success with broccoli, cauliflower, carrots and zucchini, but I'm sure other vegetables would work!

Veggie Cheese Bites

Yield: ~20 mini muffins

Ingredients:

1/2 cup all purpose flour

1/2 cup whole wheat flour (can use all purpose if you don't have whole wheat)

3/4 tsp baking powder

1/4 tsp garlic powder

1/2 tsp Italian seasoning

1/2 cup shredded cheese (any kind!)

1 egg

2/3 cup milk 

1 cup of very finely diced or riced veggies (a mini food processor works well)

Instructions:

Preheat oven to 375 F. 

Spray the cups of a 24-count mini muffin tin with nonstick cooking spray. 

In a medium bowl, mix flours, baking powder, garlic powder, and Italian seasoning. Mix in the cheese - it helps prevent clumping. 

In a small bowl whisk together egg and milk. 

Add egg/milk mixture to flour and gently mix until mostly combined. 

Fold in the veggies. 

Add about 1 1/2 tbsp to each muffin cup - this scoop works well, but you can just use a spoon to estimate it. 

Bake for 15 minutes, until puffed and the top springs back if you press gently. 

Cool for 5 minutes in the pan, then move to a wire rack to cool completely. 

Store in the fridge for up to a week, or in the freezer for up to 6 months. Reheat in the microwave for ~15 seconds, until warmed through. 

Mini Banana Oatmeal Muffins

I have been making these mini muffins for my baby since she was 6 months old, and she LOVES them! They are easy to make with whatever you have on hand (veggie puree, fresh fruit, yogurt, etc). They freeze incredibly well. If we are on the go, I pull one out and it thaws quickly at room temp. Otherwise I pop it in the microwave for 10-15 seconds to warm up. They are delicious with some peanut butter!

Mini Banana Oatmeal Muffins

Adapted from Sally's Baking Addiction

Yield: 18-22 mini muffins

Ingredients:

1 1/4 cups oats (old fashioned or quick are fine)

1 large ripe banana

1/3 cup unsweetened applesauce (or any fruit or veggie puree or yogurt)

1 large egg

1 tsp ground cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt (omit if your baby is < 1 year)

Optional add-ins: up to 3/4 cup diced apples or berries or shredded carrots

Optional: 2-3 tbsp sugar - I never need to use it!

Instructions:

Preheat oven to 350 F. 

Line a 24-count mini muffin tin with paper liners or spray with nonstick cooking spray. 

Put all ingredients, except add-ins, in a blender. Blend until well combined. Stir in add-ins, if desired. 

Add 1 heaping tbsp of batter to each muffin cup (this scoop works well)

Bake for 15 minutes, or until puffed and muffin springs back when you press lightly. 

Cool for 5 minutes, then remove to a wire rack and cool completely before serving. 

Keeps for 2 days at room temp, in the fridge for up to a week, or in the freezer for up to 6 months.