This recipe came from Tommy’s Mommy of Milwaukee.

Thai Chicken Satay

• 1 pound skinless, boneless chicken breast
• 16 skewers a little oil or coconut milk for basting

Marinade:

• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon tumeric
• 1 teaspoon chopped garlic
• 1 Tablespoon sugar
• 1 Tablespoon olive oil (or other veg oil)
• 1 Tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon fish sauce

Cut chicken breasts lengthwise into long, thin slices to get about 16 slices. Place chicken into work bowl and add marinade ingredients, gently tossing til will mixed. Marinate in fridge for 2-24 hrs.

Thread each chicken slice onto a skewer (for appetizers/parties, I cut the skewers in half). Baste chicken with oil or coconut milk. Place skewers on grill (a grill pan works well) or under broiler for 2 min. per side. Baste one more time. The satays are done when they have turned golden brown and crispy along the edges.

Sever with….(not if your child has peanut allergy)

Thai Peanut Sauce

• 5 oz roasted peanuts
• 4 cups unsweetened coconut milk
• 2 Tablespoons red curry paste
• 2 Tabespoons sugar
• 3 Tablespoons lemon juice
• 1 Tablespoon fish sauce

Process peanuts until they are a fine meal. Reserve.

Heat half the coconut milk in a saucepan on high heat and add curry pasteBring to a bubbling boil. Lower heat and add sugar, lemon juice and fish sauce. Cook, stirring frequently, for 15 minutes, until the sauce thickens and oil rises
Take pan off heat and let rest 30 min. Skim off excess oil if desired, or stir it back in. The sauce should be thick like cream — add water or oil to blend

Serve sauce lukewarm or hot. Leftover sauce can be refrigerated or frozen (I usually make a half batch or freeze half of it)

If you have a favorite recipe you want to share on our blog, send me a note via our Contact Us form.

©2010 Littlestomaks.com

This recipe is similar to our Whole Chicken with Orzo Salad we wrote about a while back. Whole chicken is very easy to cook and also very economical. Give it a try and let us know if you like it!

Ingredients

• 1 whole chicken
• 4 medium sized potatoes, peeled and cut into small pieces about 1 inch long
• 1 cup baby carrots
• 1 tsp rosemary
• Salt and pepper to taste
• 3-4 cloves of garlic, whole
• 3 tbsp extra virgin olive oil

Method

Remove and discard giblets and neck from the chicken cavity. Clean the chicken under running water.  Rinse off excess water and pat dry with a paper towel. Place a few pieces of potatoes and some carrots inside the cavity. Rub outside of the chicken with olive oil, rosemary, salt and pepper and place in a deep covered baker (we used one from The Pampered Chef) lightly brushed with olive oil. Arrange the remaining potatoes and carrots around the chicken in the baker.

Preheat oven to 375 °F (190 ºC). Bake covered for 60 minutes. Carefully remove the lid and continue roasting for another 25 – 35 minutes. Remove chicken from baker about 10 minutes before carving.

Serve with bulgur pilav or basmati rice.

©2010 Littlestomaks.com

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 onion, finely chopped or crushed in a food processor
• 1/2 cup pecan halves
• 1 8 oz box of baby bella mushrooms, washed and cut into small pieces
• 3-4 mini sweet peppers (red, yellow, green)
• 1/4 cup extra virgin olive oil
• 2 tbsp low sodium soy sauce
• 2 tbsp finely chopped cilantro

Method

Wash and cut chicken thighs into small bite sized cubes. Heat olive oil in a large stir fry wok or a saute pan. Saute onions for about 1-2 minutes. Add chicken – the heat should be high at this point so that the chicken sizzles when added. Stir fry until light brown and edges begin to get a little dark. Add mushrooms and peppers in a different area of the saucepan if it is big enough. If not, then stir fry separately. Add to chicken and mix well. Stir in pecans and stir fry for another minute or so. Add soy sauce. Garnish with cilantro. Serve immediately over basmati rice.

©2010 Littlestomaks.com

Quesadillas are so easy to make and, lucky for us, our twins like them a lot! Not only that, recently we realized that this way we could also involve them in a cooking project for some fun in the kitchen. They took turns spreading the chicken, shredded cheese and cilantro over a tortilla.Then came the second tortilla on top, next a little olive oil with a brush and then it was ready to go on a hot grille.

Ingredients

1. Flour tortilla, about 12
2. 1/2 lb boneless, skinless chicken, fully cooked
3. Shredded cheese
4. Chopped cilantro
5. Olive oil
6. Salsa and yogurt

Method

Cook chicken and shred it into bite size pieces. We cook chicken pieces slowly inside a covered saucepan on oven top. You could also bake or grille. Place one flour tortilla on a flat surface like a cutting board and spread a few pieces of chicken, cheese and chopped cilantro. Cover with a second tortilla and brush lightly with olive oil. Place inside a hot grille at 400 ºF and cook until a crispy finish. Serve with salsa and yogurt.

It is easy to get creative with quesadillas. Instead of chicken, you can also use grilled vegetables, rice and beans or even ground beef. The possibilities are limitless!

What is your favorite quesadilla recipe?

We baked a whole chicken for the New Year’s eve dinner with a few friends. They brought the orzo salad, and it just occurred to us that we could combine the two for a nice presentation on the table. Surprisingly, the combination worked really well! Here are both of these simple recipes.

Ingredients

Baked whole chicken

1. 1 whole chicken
2. 1 tsp rosemary
3. 3-4 cloves of garlic, crushed
4. 1 cup yogurt
5. 2 tbsp tomato paste

Orzo salad

1. 1 lb orzo
2. 1 cup extra virgin olive oil
3. 1 cup vinegar
4. 1/2 cup sugar
5. 1 tsp curry powder
6. Salt and pepper to taste
7. 3-4 red and yellow peppers, chopped
8. green onions, chopped

Method

Chicken:

Mix yogurt, tomato paste, garlic and rosemary together to make a uniform seasoning mixture. Rinse chicken with cold water and pat dry with a paper towel. Remove and discard giblets and neck from the chicken cavity. Rub outside of the chicken with the seasoning mixture and place in a deep covered baker (we used one from The Pampered Chef) lightly brushed with olive oil. Preheat oven to 375 °F (190 ºC). Bake covered for 60 minutes. Carefully remove the lid and continue roasting for another 25 – 35 minutes. Remove chicken from baker about 10 minutes before carving. Serve with orzo salad (see below).

Orzo salad:

Cook orzo just like you would cook any pasta. Bring enough water to boil in a pot and add orzo. You can add a little salt and olive oil and stir well. Cook uncovered about 10 minutes or until orzo is soft. Drain and set aside.

In a second pot, mix olive oil, vinegar, sugar, curry powder, salt and pepper. Stir and heat until the mixture is smooth and bubbly. Turn off the heat and let it cool down. Add cooked orzo, chopped peppers and green onions and mix well. Transfer to a glass bowl and let stand in a refrigerator for a couple of hours.

©2010 Littlestomaks.com

When it comes to convenience, Campbell’s condensed soups are unbeatable. It is no wonder that Campbell is a powerful household brand. I personally like homemade soups made from scratch, especially lentil soup, but when you are in a hurry after a full day of work, these ready made soups provide an easy alternative for a quick meal for kids. My daughter loves their line of soups for kids like the Disney Princess, Dora and Goldfish brands! Sometimes she even wants to add colorful fruit loops to the soup – I know it sounds weird, but it works!

Recently, Campbell is trying to focus on the theme of affordable nutrition. We are careful to check the label because a lot of their soups are loaded with salt. The kids’ line claims to have 25% less sodium, but it is still high in my opinion on a per serving basis.

Here is what we like about this product -

1. Super convenient, our kids like the different shapes inside these soups
2. No saturated fat or trans fat
3. Less sodium and sugar than other soups – especially their own Tomato Soup
4. Contains vitamin A and iron
5. Provides 3g of protein per serving
6. Very affordable

Here is what we don’t like about this product -

1. Long list of ingredients – it is still processed food folks!
2. 480 mg sodium, still quite high for kids
3. It is not organic

Overall, I think not a bad alternative for a quick and affordable meal. Serve as a complimentary food with things like rice and vegetables.

Disclaimer – I have not received any sponsorship or free samples of product from Campbell for writing this review. For complete nutritional information and other products, visit Campbell’s website.

©2009 Littlestomaks.com

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We are vacationing in Disney World this week with our twins! Hope you all are having a great week so far. Here are 5 of our most popular toddler-friendly simple recipes from the archives. Try them out and let us know what you think. And of course, if you have a recipe of your own you would like to share with us, please do not hesitate to drop a comment.

1. Chicken with Quinoa
2. Ground Beef with Zucchini
3. Red Kidney Beans with Olive Oil
4. Protein Smoothie
5. Leeks with Olive Oil

Photo Source: gadjoboy on Flickr via everystockphoto
©2009 Littlestomaks.com

Ingredients

1. 1 lb skinless, boneless chicken thighs, about 8 pieces (optionally chicken breast)
2. 1 cup organic quinoa (we use Ancient Harvest brand quinoa from Wholefoods)
3. 1 jar mango marinade for grilling (or your favorite sauce)
4. 1 can chicken broth (optional)
5. 2 cups water
6. Mixed greens, grated carrots, tomatoes and fruits for salad

Method

Wash chicken thighs, remove excess water and set aside in a large bowl. Add the marinade sauce, mix well, cover and keep refrigerated for about an hour. Grill over low-medium heat for 20-25 minutes. Lightly brush the marinade sauce during grilling for added flavor. Cut into bite size pieces before serving to your toddlers.

Thoroughly wash quinoa and add to a 1 1/2 quart saucepan with water (or chicken broth). Bring to a boil over medium heat. Lower heat and cover tightly. Let it simmer for about 15-20 minutes or until all water is absorbed and quinoa is soft. When cooked, the grain appears soft and translucent. The germ ring is visible along the outside edge of the grain.

Serve with a tossed salad of mixed greens, grated carrots, tomatoes and black/blue berries. Our usual salad dressing is a simple olive oil and lemon mix with a little salt and pepper.

©2009 Littlestomaks.com

6-8 toddler servings, 4 adult servings

Ingredients

1. 1 12 oz box of Rotini pasta (or another type such as Penne)
2. 1/2 lb boneless, skinless chicken thighs, cut in quarters (or chicken breast)
3. 1/2 lb baby bella mushrooms, cut in quarters
4. 1/2 bag fresh baby spinach, washed well
5. 1 medium yellow onion, finely chopped or crushed in a food processor
6. 2 tbsp extra virgin olive oil
7. Salt and pepper to taste
8. Parmesan blend bread dip seasoning

Method

Saute onions and mushrooms in olive oil over low-medium heat until soft. Set aside. Cook pasta according to the instructions on the box, drain and set aside. Lightly coat chicken with olive oil and Parmesan blend seasoning and pan fry on medium heat until cooked through and the skin is crispy light brown. In a large saucepan heat a little olive oil, add pasta and toss over a few times so it is uniformly coated with oil. Add mushrooms and spinach, cooked covered for 2-3 minutes or until spinach is soft but not overcooked. Serve with blueberries on the side and a slice of bread.

4 Adult Servings, 8 Toddler Servings

The inspiration for this recipe came from the March 2009 issue of Family Fun magazine. TwinToddlersMom altered it a little to suit our taste and match with the available ingredients

Ingredients

1. 1 cup organic quinoa, rinsed well (we used Arrowhead Mills brand from Wholefoods Store)
2. 6  boneless, skinless chicken thighs (~ 2 lb)
3. 1 medium onion, finely chopped
4. 3 cups organic chicken broth
5. 1/2 cup sweet peas, cooked
6. 2 cloves garlic, finely chopped
7. 3 tbsp extra virgin olive oil
8. 1/2 tsp oregano
9. 1 tsp dry parsley
10. 1 tbsp white wine vinegar
11. 2 tbsp tomato paste
12. Grated mozzarella or parmesan cheese, about 1/2 cup
13. salt and pepper to taste

Method

Wash chicken thoroughly and marinade with salt, black pepper, oregano, garlic, parsley and 1 tbsp of olive oil for about 30 minutes. Saute onion in 2 tbsp of olive oil on medium heat until soft, about 5 minutes. Add vinegar and tomato paste, mix well and saute for another 2 minutes. Add marinated chicken to the mix and cook covered for 25 minutes or until chicken is no longer pink inside. Turn the chicken pieces occasionally to coat them with the sauce. Add chicken broth and stir in quinoa and stir, reduce the heat and cook uncovered for 15 minutes. Before serving, garnish with peas and cheese. Let it sit a while for excess liquid to be absorbed.

About Quinoa

Quinoa, which the Incans called the “mother of all grains”, is a rich source of carbohydrate with dietary fiber, protein, vitamins and minerals. Quinoa also seems to have a low glycmeic index. I have seen numbers ranging from 30 to 50. This makes it a low GI carbohydrate. Eating low GI carbs allows a slower release of insulin. In general, this is good for reducing the risk of diabetes and hear disease. Another interesting information – at one point, NASA was considering Quinoa for use in long-term human space flights because of its excellent nutritional value.

Quinoa photo source: Wikimedia Commons
©2009 Littlestomaks.com

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4 toddler servings, 2 adult servings

Ingredients

1. 1 small piece of boneless, skinless, chicken breast
2. 1 cup mixed vegetables (sweet peas, corn, carrots); frozen
3. 1 cup Basmati rice
4. 2 tbsp extra virgin olive oil
5. 1/4 spoon butter (optional)
6. 2 cups warm water

Method

Wash the chicken, remove excess water and cook it covered in a small saucepan on low-medium heat for about 15 minutes. It will turn soft and you should be able to easily separate it in small bite size pieces with a fork or knife. Mix vegetables with olive oil in another saucepan and heat slowly for 3 – 5 minutes. Add chicken and rice; mix well and add warm water. Cover and cook for about 10 – 15 minutes on low heat until noodles are soft and all the water is absorbed. When ready, you can optionally top it off with a very thin layer of butter.

2 toddler servings, 1 adult serving

Ingredients

1. 1 small piece of boneless, skinless organic chicken thigh
2. ½ cup fine egg noodles, small pieces (Publix brand); substitute with whole grain noodles if desired
3. 5 small baby carrots
4. 1 tbsp extra virgin olive oil
5. 2 cups warm water

Method

Wash the chicken, remove excess water and cook it covered in a small saucepan on low-medium heat for about 15 minutes. It will turn soft and you should be able to easily separate it in small bite size pieces with a fork or knife. Cut carrots into small bite size pieces and add to the chicken in the same saucepan. Add olive oil and stir in noodles. Finally add warm water. Cover and cook for about 10 – 15 minutes on medium heat until noodles are soft and all the water is absorbed.