Recipes – Page 2 – Birds of a Feather

Baby Bears under the Weather

November 5, 2017Baby Bears & Little Bears, Dinner ideas, Family, infant sleep, Love, Low carb, Mama Bears, Papa Bear, Recipes, Special People, UncategorizedLeave a Comment

Things at Casa Mulroony the last few days have been rather stressful. Liam came down with the flu on Thursday afternoon. Then Atticus threw up at daycare on Friday afternoon. Since then, Sean and I have been pulling double duty to tend to the boys and also keep them isolated from one another so that Atticus doesn’t get the flu. This has undoubtedly proven to be a rather difficult task.

Poor Liam definitely was hit the hardest. Lethargy, a high fever, aches, and general discomfort proved to be a recipe for a patient in distress. Tender loving care and some incredibly expensive Tamiflu worked wonders, and Liam is slowly starting to return to normal. Thankfully just in time for his 6th birthday tomorrow! The picture below is of Liam with a sunnier disposition at The Thinkery in Austin. I’m confident he’ll be his sunshiny self in no time!

FullSizeRender (21)

Atticus threw up again this morning and had a few explosive diapers but otherwise seems to be doing okay. Thankfully he isn’t running a fever and his general disposition has been cheerful and jubilant. His stomach woes may have taken somewhat of a toll on his little body, however, because he enjoyed a three plus hour nap in the middle of the day.

With sick baby bears in the house, a simple chicken soup seemed like the perfect way to soothe and comfort the boys. Easy, healthy, and just what the doctor ordered, I highly recommend making a pot when you have a loved one who’s under the weather.

INGREDIENTS:

1 pound chicken tenders or breasts, chopped evenly into bite size pieces
1 bunch of carrots, peeled and chopped evenly
1 medium sweet onion, chopped
3-4 cloves of garlic, minced
1 Russet potato, peeled and chopped
1 can of fire roasted tomatoes
5-6 cups chicken broth, depending on how much broth you prefer in your soups
Sea salt, pepper, and dried thyme, seasoned to your preference

DIRECTIONS:

Sauté the onions and garlic on medium high until fragrant. Add the chicken and carrots and sauté until the chicken is lightly browned.
Next add the salt, pepper, and thyme. Pour in the broth and turn the heat up to high. Add the canned tomatoes and cover until the soup comes to an boil.
Turn the heat down to low and allow to simmer at least an hour.
Serve hot with fresh bread!

Taco Nights aren’t just for Tuesdays

October 26, 2017Dinner ideas, Low carb, Mama Bears, Recipes, UncategorizedLeave a Comment

During the work week, I don’t have time to for a complicated dinner. I prefer to focus on quality time with the boys in lieu of prepping, chopping, and sautéing. Despite being pressed for time, I don’t like to skimp on flavor or quality. I usually like to pull in fresh produce to round out the meal and ensure the boys get their fill of fruits and vegetables.

One of the simplest dinners that’s ready in under 15 minutes are pork carnitas tacos with Mexican rice. This meal would not come together this quickly without a little help from my friends- most notably H-E-B. Their fully cooked pork carnitas are a godsend and are microwave ready in 4 1/2 minutes. Tilda’s Mexican Style Chili & Bean Basmati Rice seals the deal for a savory side ready in under 5 minutes. The only prep work this meal requires is slicing an onion and an avocado.

INGREDIENTS:

H-E-B Fully Cooked Pork Carnitas
1 medium sweet onion, sliced
1 tablespoon olive oil
Flour or corn tortillas
Avocado, sliced

DIRECTIONS:

In a skillet on medium heat, sauté the onion in olive oil until translucent. While the onions are on the stove, heat the pork carnitas in the microwave according to the directions on the package. Remove a third of the onions and add to a second skillet to sauté with the rice. Then add the heated carnitas to the remaining onions on the stove, stir until mixed, and turn the heat down to low.

In a separate skillet, sauté the rice, onions, and frozen veggies you have on hand. I usually toss in peas and corn. This week, I realized I was out of corn, so I just opted for the peas. You can also add a can of drained fire roasted tomatoes to stretch the rice and have more for leftovers.

As the rice is warming, use a comal or a third skillet to warm the tortillas on medium. Assemble your tacos and top with salsa and fresh avocado. Sean usually likes to add sour cream to his tacos as well. This dish can easily be made low carb by skipping on the tortillas and rice. Instead top the carnitas and onions with shredded cheese, fresh avocado, and sour cream.

IMG_5284 (1)

Make your next taco night come together in no time flat with this quick and easy recipe! It’s definitely always a hit with the bears in my den.

A Halloween State of Mind

October 22, 2017Baby Bears & Little Bears, Family, Healthy snacks, Holiday spirit, Mama Bears, Milestones, Recipes, Special People, Uncategorized, VegetarianLeave a Comment

Christmas is undoubtedly Liam’s favorite holiday, but Halloween is a very close second. He wholeheartedly embraces the spookiness and mystique that encompasses the spirit of Halloween. This weekend he embarked on his first independent venture of carving a pumpkin. Now granted he needed a little parental supervision and guidance, but overall he successfully orchestrated a pumpkin work of art.

Carving a pumpkin is truly a labor of love, and you certainly can’t be afraid to get your hands dirty. Liam squealed with delight as his fingers combed through the squishy, stringy pumpkin as we made our best effort to get every last seed and all of the pumpkin pulp. He also meticulously combed through the pulp with an eagle eye to gather all of the seeds for roasting.

Liam spent the better part of the morning cutting his pattern, gutting the pumpkin, using the poker tool to outline his pattern, and finally carving out his design. The end result proved to be both a labor of love and a source of pride for him.

Carving a pumpkin creates quite the mess. Liam served as my little helper and in almost no time flat, our kitchen was spotless. We realized we’d worked up quite an appetite, so we snacked on some of our roasted homemade pumpkin seeds and relished in the beauty and artistry of Liam’s first solo carving venture.

If you haven’t carved your pumpkin this Halloween, consider saving your seeds for a savory treat. They are great as a stand alone snack but also would be ideal sprinkled over oatmeal or on top of a fresh salad.

ROASTED PUMPKIN SEEDS

Ingredients:

pumpkin seeds
sea salt
2 teaspoons of butter
parchment paper

Directions:

Melt the butter and pour over the pumpkin seeds. Mix together and then spread the seeds evenly on a cookie sheet lined with parchment paper. Roast at 300 degrees for 45 minutes. Stir at least halfway through. The seeds are roasted to perfection when they are golden brown.

A side note: the buttery smell that permeates the kitchen as they roast is absolutely heavenly. Enjoy!

A Mama and her Bears

October 9, 2017Baby Bears & Little Bears, Dinner ideas, Family, Happiness, Mama Bears, Recipes, Shop Local, Special People, Uncategorized, VegetarianLeave a Comment

This weekend we were one bear short at the den with Papa Bear away on a fishing trip. The neighborhood offered a wealth of opportunities to keep the boys and I happily entertained.

We started off our morning with breakfast at the playground. Sunday mornings are always a little better when you indulge in a blueberry scone paired with coffee. Climbing, crawling, and an unexpected surprise (a hot air balloon floating through the sky) set the tone for a wonderful day.

After lunch, we ventured out to the neighborhood Farmers Market. A few key finds included savory beef samosas, spicy habanero pickles, and homemade popsicles for the boys and me. Liam wore more than half of the red berry rhubarb on his chin and tee shirt. A sure sign he thoroughly enjoyed it. Atticus and I shared a tangy lime cucumber, and I think the photo evidence supports that he more than loved his first popsicle.

For homework, Liam had to complete a university pennant. I discussed the importance of college and showed him a video for each of his parents’ alma maters: Ball State (Sean), Indiana University (Anne), and Texas A&M/The University of Texas (Me). Because I went to two universities, I felt it was important for him to understand that transferring is always a viable option too. As we watched the videos together, I pointed out various features of each school but maintained absolute neutrality. I wanted Liam to decide which university he liked most. When it was all said and done, he decided he liked A&M the most because of Reveille, the Corps of Cadets, and the spirit of Aggieland. Proud of his artistic efforts, he posed with his pennant and made sure to throw in a “Gig ’em, Aggies” for good measure.

With Halloween around the corner, Liam is counting down the days until he can don his Darth Vader costume and venture out for trick or treating. This afternoon he created a Spiderman pumpkin to add to our growing collection.

After a fun filled day of indoor and outdoor activities, I opted for a simple yet delicious dinner of fideo. This classic dish is savory, spicy, and always takes me back to my childhood. It’s also quick, easy, and a great vegetarian option. I usually serve it with warm tortillas but because I was out, I opted for a side of tortilla chips and fresh avocado.

INGREDIENTS:

1 tablespoon olive oil
1 box of Vermecelli
1 medium sweet onion, chopped
2 cloves garlic, minced
15 ounces chicken broth
1/2 cup water
salt & pepper to taste
1 packet of Sazon Goya cilantro and tomato seasoning
1 to 3 tablespoons chili powder (more or less depending on how much kick you like)

DIRECTIONS:

Sauté the onion and garlic in olive oil on medium heat until fragrant. Add the Vermecelli and sauté until brown. Then add the broth, water, salt, pepper, seasoning packet, and chili powder. Cover and let simmer for 15 minutes.

Serve with fresh tortillas or tortilla chips and fresh avocado.

Soup on a Sick Day

October 3, 2017Dinner ideas, Low carb, Mama Bears, Recipes, Uncategorized1 Comment

Sometimes trying to carry the weight of the world comes at a price. I put so much energy into transitioning into a new job and jumping into it with great gusto. Then Atticus got sick and again I expended more energy on worrying, doting, and offering extra TLC to comfort him in his time of need. In the midst of all of this, I let work and personal stress get the best of me. Burning the candle at both ends typically doesn’t end well for me.

So yesterday when I woke up with a sore throat, I knew I might be in trouble. Unfortunately as the day progressed, I started to feel feverish, achy, and downright puny. When Atticus went down for his afternoon nap and Liam started his quiet time, I knew I needed to see a doctor to make sure I wasn’t coming down with something more serious than a cold.

It’s rare that I get sick, but when I do, it usually knocks me flat on my you know what. As I waited to see the doctor, I feel asleep on the table; a sign I was really in for it. The doctor walked in, awaking me from my feverish slumber, and delivered the bad news. My lab results confirmed strep throat.

I’d already missed two days of work only a week and a half into my new job because Atticus was too sick for daycare. Now I faced calling in again, this time to report I was too sick to work. This, of course, sent me into a bit of a tizzy because I worried immensely about what my new administrators would think about me missing another day of work. In the end, I accepted my fate, although rather begrudgingly, because I didn’t have any other alternatives.

Today’s sick day has been restful with lots of napping, lying in bed, and catching up on Hallmark movies. The antibiotics, fluids, and rest seem to be working their magic. I’ll be back at work tomorrow and will slowly ease back into it so that I can ensure a speedy recovery.

When I’m under the weather, there’s nothing better than homemade soup to ease my symptoms. Perhaps fate worked in my favor when it came to weekly meal planning because Saturday morning I’d purchased all of the necessary ingredients for chicken tortilla soup. I prepped, diced, chopped, minced, and gathered all of the items early on Sunday morning before I started to feel terrible. After my doctor’s visit and a trip to the pharmacy, I whipped it together in under 20 minutes. This soup was savory, spicy, and exactly what the doctor ordered! The leftovers were perfect for lunch today too.

INGREDIENTS:

2 tablespoons olive oil
1 sweet onion, diced
2 cloves of garlic, minced
1 jalapeno, diced (Remove the seeds if you want to take the heat down a few notches)
1 pound chicken tenders, chopped
1 can fire roasted tomatoes
4 cups chicken broth
2 teaspoons – 1 tablespoon of chipotle chili pepper (It depends on how much heat you like!)
salt and pepper to taste
fresh cilantro, large handful
1 cup frozen sweet corn

GARNISHES:

Mexican cheese blend, grated
fresh limes, quartered
cilantro for topping
tortilla chips, crushed or in strips
fresh avocado, sliced

DIRECTIONS:

In a large soup pot on high heat, sauté the onions, garlic, and jalapeno in olive oil until fragrant. Add the chicken and cook until brown. Next add the tomatoes, corn, and the handful of cilantro. Top with salt, pepper, and chipotle chili pepper. Bring to a boil to warm everything through. When the soup is ready, serve with your favorite garnishes.

To stretch this soup, consider adding black beans.

Variety is the Spice of Life

September 29, 2017Dinner ideas, Family, Low carb, Recipes, Uncategorized, VegetarianLeave a Comment

Most of the time when I zip through H-E-B, I have a running list in my head of the staple items I’ll need for the week. The compulsory tomatoes, milk, cereal, hummus, and multigrain bread always make the cut. Sometimes I meal plan for the week and have an agenda for what I will cook on Friday, Saturday, and Sunday. Other times, I go out on a limb and let the grocery store inspire me. Often I find myself inspired by seasonal produce or fresh seafood.

My most recent inspiration came from the beautiful portobello mushrooms caps in the produce section last week. I created a savory dish that paired perfectly with red wine, artisan bread, and bowtie pasta. Taking a risk in the kitchen, trusting your instincts, a little creativity, and your favorite people around the table are all you need for a perfect home cooked meal. After all, variety is the spice of life!

Savory Stuffed Mushrooms

INGREDIENTS:

2 tablespoons olive oil
3 portobello mushroom caps
1 pound of Italian sausage
3 cloves of garlic, minced
1/2 of a sweet onion, diced
1 fire roasted red pepper, diced (I used jarred peppers but fresh would work too.)
1 can of artichoke hearts, drained and chopped
1 teaspoon salt
1 teaspoon pepper
Italian bread crumbs
Fresh parmesan cheese

DIRECTIONS:

Sauté the garlic and onions in olive oil over medium high heat until fragrant. Add the Italian sausage and cook until brown. Add the red peppers, artichoke hearts, salt, and pepper and cook until warmed through. Set aside.

Line an 8×8 Pyrex dish with parchment paper and place the portobello mushroom caps in the dish. Spoon the Italian sausage mix into each mushroom. Then sprinkle with bread crumbs and fresh grated parmesan cheese.

Roast in the oven at 350 degrees for 15 minutes until the mushrooms are tender. Serve with a side of pasta and fresh bread. I made a simple side of bowtie pasta that I tossed with fresh parmesan, bread crumbs, and a little olive oil. It was the perfect complement to the savory stuffed mushrooms.

This recipe could easily be adapted to be vegetarian too. In place of the Italian sausage, use fire roasted tomatoes and a pint of chopped portobello mushrooms. The method would be the same with regards to preparation. Additionally omit the pasta and artisan rolls and substitute with a side of roasted vegetables or a fresh salad for a low carb dinner option.

Picadillo, Play, & Pinot

September 25, 2017September 25, 2017Dinner ideas, Family, Happiness, Recipes, Special PeopleLeave a Comment

This weekend solidified why the little things matter most in life. We had no expectations or plans, which allowed us to capitalize on meaningful quality time together as a family. We enjoyed our Saturday morning coffee date at Land of a Thousand Hills and spent the rest of they day playing. Between superheroes, dress up, and plenty of outdoor play, it was an easy going afternoon.

Sunday was another beautiful day full of sunshine and smiles. Liam decided his brother would make a cute Mr. Magoo. He dazzled me with his bowtie and monkeying around skills. Between hanging upside down and climbing into Atticus’s crib, Liam was in the thick of most of it.

Our weekend ended with a savory picadillo dinner paired with fresh avocado and tortillas. I rounded out my evening with a moonlit run and toasted the new week with a glass of Pinot Noir. All in all, the simplicity of this weekend was a beautiful change of pace to our very busy work week.

ingredients for pica

INGREDIENTS:

1 pound ground beef
1 teaspoon ground comino
1 teaspoon salt
1 teaspoon pepper
1 can of fire roasted tomatoes
1 jalapeno, diced
1/2 sweet onion, diced
3 cloves of garlic, minced
1 large Russet potato or 3 small white potatoes, chopped
1/3 cup of water

DIRECTIONS:

Sauté the potatoes in 2 to 3 tablespoons of olive or canola oil until brown on medium high. Remove from heat and drain on a paper towel. Next sauté the onion and garlic until fragrant. Add the ground beef and comino and cook until brown. Next add the canned tomatoes, chopped jalapeno, and cooked potatoes. Sprinkle with salt and pepper and add the water. Cover and let simmer until the tomatoes and potatoes are warmed through. Serve with fresh avocado and tortillas.

The Whole Enchilada

September 21, 2017Dinner ideas, Family, Recipes, VegetarianLeave a Comment

Mexican food is undoubtedly my favorite type of cuisine to prepare. When cooking for a large group of family or friends, my go to Mexican dish traditionally is enchiladas, arroz (rice), and guacamole. Even in Indiana on two separate occasions, I’ve delivered the whole enchilada. And might I say finding all of the necessary ingredients there was no easy task!

The homemade sauce slowly simmered on the stovetop is what sets this recipe apart from your run of the mill enchilada sauce from a can. The marriage of flavors between the comino, chili powder, tomato paste, Mexican oregano, fresh garlic, and lime juice takes this recipe to new heights. Thug Kitchen has an excellent sauce recipe I’ve adapted. I love it so much that it is the only sauce recipe I’ve used in the last two years.

sauce ingredients

sauce

ENCHILADA SAUCE

2 1/4 cups chicken or vegetable broth
1/3 cup tomato paste
2 1/2 tablespoons chili powder
2 teaspoons Mexican oregano
2 to 3 cloves fresh garlic, minced
2 teaspoons soy sauce or tamari
1 tablespoon fresh lime juice

Combine the broth, tomato paste, spices, garlic, and soy sauce in a medium size pot and simmer over medium low heat for about 15 minutes. Do not allow the sauce to come to a full boil. Remove from heat and allow to cool for at least 10 to 15 minutes. Squeeze fresh lime juice and stir.

The versatility of this dish makes it an easy dinner option for everyone from vegetarians to carnivores. Carnitas, ground beef, shredded chicken, sautéed mushrooms, spinach and onions, sweet potatoes and black beans… I could go on and on about the different kinds of fillings you could roll between each tortilla.

The most recent batch I made included carnitas and sautéed onions. I rolled them in corn tortillas and sandwiched them together in a 9 x 13 Pyrex dish.

Next pour the sauce across the top of the enchiladas until the tortillas are completely covered and about 1/4 of the bottom of the dish is full. Top with a healthy amount of grated cheddar or Mexican blend cheese.

cheesed

Preheat the oven to 350 degrees. Allow the enchiladas to bake for 15 to 20 minutes until the cheese is melted and even slightly brown.

oven time

Top with guacamole, sour cream, salsa, and cojita and serve with arroz. When my house guests don’t devour all of the deliciousness, they make great leftovers too. You can reheat them in the oven or microwave them easily and enjoy them later in the week for lunch or dinner.

finished

I can’t say enough positive things about this dish and truthfully neither can my friends. It truly is the whole enchilada! Even my little sous chef agrees. From my kitchen to yours, buen provecho.

helper

A Saturday with my Bears

September 10, 2017Dinner ideas, Family, Happiness, Low carb, Recipes, Special People, Summer fun, VegetarianLeave a Comment

Yesterday could not have been a more beautiful day. The sky was crystal blue with wisps of clouds painted here and there across its palette. The cooler temperatures were a welcome reprieve from the hot conditions that kept us indoors and out of the blazing sun for a good portion of the summer.

What better way to take in this gorgeous day than with a picnic at the playground! I loaded up our picnic basket with traditional fare including sandwiches, cookies, tomatoes, and grapes. With a basket full of goodies and two boys eager to enjoy the day, we set out to one of our favorite playgrounds in the neighborhood. The climbing structures are perfect for an adventurous five-year-old and the Astroturf and covered playground spaces are ideal for a crawling infant.

With cooler temperatures in the forecast for the next few days, it seemed like the right time to make a hearty pot of vegetable beef soup. It’s a great dinner fix but also pulls double duty by serving as leftovers for the week. I love anything that takes the stress out of midweek meal planning.

This soup offers a wide variety of options and provides an ideal mix of fresh and canned items so it’s easy to pull from your kitchen staples in a pinch. Without the ground beef, it’s also a delicious vegetarian choice. Adding brown rice or barley can stretch the soup even further too.

INGREDIENTS:

4 cups of broth (chicken, beef, or vegetable all suffice)
1 pound of lean ground beef
1 can of cut green beans, drained
1 can of whole kernel sweet corn, drained (frozen works great too)
1 can of garbanzo beans, drained and rinsed
2 cans of fire roasted tomatoes
4 cups of fresh spinach
1 bunch of carrots, peeled and chopped
4 cloves of garlic, minced
1 sweet onion, chopped
4-6 small white potatoes, chopped
salt & pepper to taste
parmesan cheese to garnish

DIRECTIONS:

In a large soup pot over medium high heat, saute onions and garlic in some olive oil until fragrant. Next add the carrots, and saute for a few mintues. Then add the ground beef and saute until brown. Next it’s go time for the tomatoes, garbanzo beans, potatoes, and broth. Add salt and pepper to taste. Cover, turn up the heat (high), and bring to a boil for about 15 to 20 minutes. Then add the green beans and corn and continue cooking until the potatoes are soft. Turn the heat off and stir in the fresh spinach. Serve with artisan rolls and a sprinkle of fresh parmesan cheese.

A hearty soup, delicious artisan rolls, and a glass of red wine made for a perfect dinner. Liam and Atticus had their fill of vegetables, and both smiled through the entire meal. All in all, I couldn’t have asked for a better Saturday with my favorite bears.

Image-1 (38)

Hurricane Harvey Home Cookin’

September 3, 2017Dinner ideas, Family, Low carb, Recipes, Uncategorized, VegetarianLeave a Comment

The conditions of Hurricane Harvey made it nearly impossible for us to venture too far from the house from last Friday through Tuesday. Even before the storm hit, local grocery stores were out of the essentials including bread and milk. Thursday evening after work, I zipped through H-E-B snatching up food items that were still available, but it was anyone’s guess when I’d have the opportunity to return to the grocery store to restock.

With the kitchen staples I readily keep on hand, I was able to make a home-cooked meal for almost an entire week before restocking the pantry and refrigerator was necessary. Because I was using what I had on hand, most of last week’s recipes included some form of sausage. I capitalized on a sale recently so I had more on hand than usual. Many of them would be delicious with ground beef or even completely meatless. Most importantly though they provided comfort in a time of uncertainty for my family. We weathered the storm together and enjoyed the comforts of home cooking.

I’ve condensed the recipes into more of a brief synopsis of the dish. Feel free to request the entire recipe in the comments section. Buen provecho!

BASIC SPAGHETTI- I posted this recipe earlier in the week, but it was the first of the many home cooked meals that were plated and served to my bears this week.

SAUSAGE TACOS- A simple and easy dinner ready in no time. Saute sliced onion and sliced bell pepper until the onion is translucent and the peppers are soft. I happened to have orange on hand but red or yellow or a combination are great too. If I have mushrooms on hand, I’ll throw those in the mix too, but I used them all the day before when I made spaghetti. This recipe could easily be vegetarian by nixing the sausage. Add the sausage and saute until heated through. Serve in warm tortillas topped with salsa and a side of rice. I love using Tilda’s Mexican style rice. I saute it in a little olive oil along with frozen corn, peas, and half a can of garlic fire roasted tomatoes (drained). Delicioso!

RATATOUILLE- Ordinarily I would also include zucchini and onion and serve with fresh parmesan cheese over the top but I was out of these items by the time I cooked this dish in the week. Saute onions, garlic, garbanzo beans, and Italian sausage on medium high until brown. Then add the artichoke hearts (drained) and the fire roasted tomatoes. Let simmer until ready. Serve over brown rice.

BACON & EGG CUPS- For my Paleo friends, this is a savory, carb friendly dish that is super easy to assemble and is ready in 15 minutes. This doubles as a great breakfast option so you can make extra and have them ready to grab on your way out the door to work. Preheat the oven to 425 degrees. Grease a regular size muffin tin with cooking spray. Cut the bacon in half and form a cross in each tin. Crack an egg over each bacon cross, insert asparagus, and sprinkle with sea salt and pepper. I typically use fresh asparagus but only had frozen on hand. It proved to be a great substitute and is easy to store in the freezer to use over and over again. Bake for 12 to 15 minutes until the bacon is crispy. Serve with fresh cherry tomatoes and sliced apples or a side salad.

GRILLED CHEESE- This one is a fan favorite of Liam’s. The secret to perfectly grilled bread is mayonnaise, but don’t tell Liam because he thinks he hates it. Spread mayo onto both side of two slices of multi-grain bread. Grill on medium high heat in a skillet. Brown both sides ensuring that one side is more golden than the other. Sandwich between the more golden sides of each slice of bread. Continue heating until both sides match their center counterpart and are browned to golden perfection. I had mild cheddar and provolone in the fridge so I used both. Serve with tomato soup and a dill pickle spear. My favorite is Pacifica’s Organic Tomato Soup. This is the easiest, throw together meal that your baby bears will love as much as you. It always takes me back to my own childhood!

grilled cheese

CANADIAN BACON CUPS- In essence this dish is a gluten-free, no-crust pizza option that packs the flavor without the carbs. Preheat the oven to 350 degrees. Grease the muffin tin with cooking spray and layer three slices of Canadian bacon to form a flower. I used an extra-large muffin tin this time around. Depending on the size and thickness, you could also use a regular size muffin tin. I only made enough for each of us to have one, but you could make more and save them for an easy lunch option for work. Top with one tablespoon of tomato sauce and then add the toppings of your choice. I actually used my leftover ratatouille as a topping but picked out the garbanzo beans. The Italian sausage and artichoke hearts were perfect. Pineapple would be a great Hawaiian option or consider pepperoni and olives. Then top with mozzarella cheese and a sprinkle of Italian seasoning. Bake for 30 minutes or until the cheese is brown. Remove with a spatula and drain the excess sauce at the bottom of the tin before serving. Even Liam thought these “wannabe pizzas” were yummy!