Grilled cheese is rarely served in our house, but if the kids are going to have a treat is might as well be fun! Cook it in the waffle iron and blow their minds with the craziness that it looks like waffles but it’s actually grilled cheese.
Want to know a secret? It’s quicker and easier to make this way. You’re welcome.
Recipe: Easy Baked Ziti
Summary: An easy, family-friendly and budget conscious pasta recipe. Try making your own fresh ricotta cheese for an extra dose of deliciousness.
- 1 large package (about 450g) ziti or other large noodle
- 2 cups ricotta cheese
- 3 cups tomato sauce
- 1 cup shredded mozzarella (more…)
National Vegetarian Week is an initiative by the Vegetarian Society in the UK that – largely due to social media – has spread around the world. This week people are encouraged to adopt a vegetarian lifestyle, and learn more about the benefits of being vegetarian. There are lots of great resources on their site, starting with an explanation of what being a vegetarian is, information on health and nutrition and animal welfare.
I used to be a vegetarian and am now what it sometimes referred to as a flexitarian, meaning I eat a vegetarian-ish diet with some meat . When our family has meat for dinner it is rarely main focus of our meal, and we eat vegetarian dinners several times a week. This week I’ll share a few of my favourite vegetarian recipes, and encourage you to link back to some of your favourites in the comments. In addition to the usual reasons people chose a vegetarian lifestyle, meatless meals are usually very budget-friendly which is great when you’re feeding a large group like I am!
Do you do “Meatless Mondays” or regularly eat vegetarian? What are some of your family’s favourite vegetarian meals?
Recipe: Whole Wheat Pumpkin Mini Pancakes
Cooking time (duration): 10
Diet type: Vegetarian
Meal type: Breakfast
I’m a big fan of cooking with pumpkin; it’s an easy way to sneak added nutrition into the kids diets and they love the taste. These pumpkin pancakes are a kid favourite, and their small size makes them just right for little hands. I serve them with yogurt or applesauce for dipping and consider them a “finger food”.
Whole Wheat Pumpkin Mini Pancakes
1 1/4 cup whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp pumpkin pie spice
1 1/4 cup pumpkin puree
1/2 cup milk (I use almond mix but use whatever)
2 tbsp vegetable oil
Combine dry ingredients and mix well. In a separate bowl, beat egg and add milk, oil and pumpkin puree. Mix well then add to dry ingredients, add a couple of tablespoons of water if required. Batter will be very thick. Drop by tablespoon full onto hot skillet and cook until set. Pancakes should be silver dollar (or twoonie) sized; because the batter is thick larger pancakes will not set well.
Recipe: Pumpkin Oatmeal Chocolate Chip Cookies
Summary: These cookies are super soft and not too oatmeal-y. Perfect for this time of year with fresh pumpkin puree. With whole wheat flour and not too much sugar, they’re a great snack for the kids.
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 egg
- 2 tbs maple syrup
- 1 tbs vanilla
- 1 cup packed pumpkin puree
- 1/2 cup all purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/4 cup oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt 2 tsp cinnamon
- 1 1/2 cups chocolate chips
- Cream butter and sugar until light and fluffy. Add egg; blend until combined. Encorporate maple syrup, vanilla and pumpkin puree.
- In a separate mixing bow, combine dry ingredients except chocolate chips. Add dry to wet, stirring until just combined. Gently stir in chocolate chips.
- Chill batter until cold, approximately 15-20 minutes.
- Drop by tablespoons full onto lined cookie sheets.
- Bake at 350F until just set, approximately 12 minutes.
- Remove and let stand 5-10 minutes, then transfer to wire rack to cool. Makes 4 dozen small cookies.
Meal type: dessert
These cookies are super soft and not too oatmeal-y. Perfect for this time of year with fresh pumpkin puree. With whole wheat flour and not too much sugar, they’re a great snack for the kids.
I found some great baby eggplant at Costco on the weekend, they are just the right size for Eggplant Parmesan. I use this low fat recipe, since once you cover it all in sauce and cheese you don’t really notice the difference. Very similar to a traditional recipe, however I broiled it instead of frying in oil. Not quite as crispy but still very good. This is favourite recipe of mine. Delicious, healthy and economical – what more could a Mom want?!
If you’re using baby eggplant you’ll need about three for this recipe. Since their skins are more tender you can leave them on if you wish.
Low Fat Eggplant Parmesan
1 eggplant, sliced thinly and peeled
2 eggs, beaten
italian breadcrumbs (varies, about 1.5 cups)
1 cup mozzarella cheese or to taste
Dredge eggplant slices through egg, then coat in breadcrumbs. Place in a single layer on a cookie sheet and spray with cooking spray. Broil 3-6 min per side, until brown.
In a shallow pan pour a thin layer of tomato sauce. Add a single layer of the broiled eggplant slices, top with more tomato sauce and mozzarella cheese. Warm @ 350 F, about 10 minutes. Broil until cheese is bubbly, about 2 min.
Serve with your favourite pasta and tomato sauce.