Chimichangas

This recipe is a great way to introduce

your little people to Mexican food.

It is also very healthy and fast to prepare.

My two girls absolutely devour these.

 INGREDIENTS (Makes 6 - Serves 3 Little People)

100g Lean Beef Mince

2 Tbsps of Corn Kernels

1/4 Cup Tasty Cheese, grated

2 Tbsps Refried Beans

For Seasoning: add all of any of the below ingredients (optional)

1/4 Tsp Cumin

1/4 Tsp Paprika

1/4 Tsp Onion flakes

1/4 Tsp Garlic powder

6 Mini Tortillas

Taco Sauce or Tomato Sauce

METHOD

Preheat oven to 180°C.

Heat oil in a large non-stick frying pan, add mince and cook until well browned. Stir in refried beans and corn (add seasoning if using here). Simmer for a further 2 minutes. Remove from heat, then fold through cheese.

 

Warm to separate tortillas. Follow the instructions on the packet.

Spoon 1 heaped tbsp of mince mixture onto centre of each tortilla.

Moisten Tortilla edges lightly, fold all ends in like a parcel and turn over.

 

Brush or spray chimichangas lightly with oil, place onto a baking tray lined with baking paper.

Bake for 5-10 minutes or until golden brown.

Serve with taco or tomato sauce.

Peanut Butter Stir Fry

This is an extremely quick and easy weeknight meal for a busy Mum.

Most of your time is spent dicing vegetables, which is only required for the littlest of people.

There is so much flavour in this stir fry, that your little person

won't realise that they are eating vegetables.

It is equally delicious with both Lamb or Chicken.



INGREDIENTS (Serves 4 Little People)

Oil Spray

1/2  Onion, finely diced

1  Garlic Clove, minced

1 Tbsp Red or Yellow Curry Paste (optional)

250g Lamb Steak or Chicken Breast, finely diced into 1cm cubes

1/2  Red Capsicum, deseeded and diced

50g Green Beans, top, tailed and diced

3 Tbsps Smooth Peanut Butter

1/4  Cup Chicken Stock

1/2  Cup Coconut Milk

 

Rice or Noodles, to serve

 

 

METHOD

 

Heat a wok or frying pan over a medium to high heat.

 

Spray with oil and stir fry onion, garlic and curry paste for 2 to 3 minutes or until onion is soft.

    

Add lamb or chicken and stir until browned.

Stir in vegetables, peanut butter, stock and coconut milk; Toss until well combined.

Cook a further 3 minutes.

Serve with rice or noodles.

Healthy Chicken Nuggets

Little People LOVE chicken nuggets.

This is great healthy way for your little people 

to enjoy one of their favourites meal.  

INGREDIENTS

500g Chicken Tenderloins

1 Cup of Plain Flour

1 Egg

1/2Ccup Milk

3 Cups Cornflakes, crushed

Salt and Pepper, to season

METHOD

Cut chicken into bite-sized pieces.

Preheat oven to 180°C.

Set out your crumbing production line:

Flour and salt and pepper in the first bowl

The egg lightly beaten with the milk in the second bowl

The crushed cornflakes in the third bowl.

Taking a few pieces at a time, roll the chicken in the flour, dip into the milk and egg and then roll in the crushed cornflakes.

Repeat until all the chicken pieces are coated.

Line an oven tray with baking paper, and place a wire rack on top.

Lay the chicken pieces on the wire rack.

Bake in the oven for approximately 15 minutes, or until cooked through.

Serve immediately with some vegetables and dipping sauce of choice.





Sausage Snails

This is great way to jazz up the humble sausage and mash.

The way my girls' eyes light up when I make these snails,

makes the little extra effort all worthwhile.

I cannot remember exactly where I saw this a few years ago,

 I think it might have been an Annabel Karmel book.

But I have never forgotten it!

INGREDIENTS (Makes 4 Snails)

4 Sausages
(Thin are best, but if you use thick slice them length ways, to make two snails)

Mashed Potato

500g potatoes, peeled and cubed

3 Tbsps Milk

30g Butter

Salt, to season

Decoration

1 Carrot, peeled and julienned

16 Frozen Peas

Tomato Sauce

METHOD

Place the potatoes in a large saucepan. Add water until potatoes are covered.

Place on the stovetop over a high heat. Bring to boil, reduce the heat and simmer covered for 15 minutes, or until done - a fork can easily be poked through them.

Meanwhile. heat a frying pan over a medium heat.

Add the sausages and cook for approximately 15 minutes, turning occasionally. Ensure the sausages are browned on all sides and cooked through.

Five minutes before the potatoes are cooked put the peas in the saucepan and cook until tender.

Warm milk and melt butter, together, either in microwave or in a pan on the stove.

Before draining water from potatoes. Remove the peas with a slotted spoon, and put aside to use for decoration.

Drain Potatoes. Put hot potatoes into a bowl. Add milk and melted butter. Use potato masher to mash potatoes until well mashed.

Use a wooden spoon to beat further, adding more milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

To Assemble:

Form the potato into 4 rissole pattie shapes. Use a spoon or ice cream scoop. You could also create a spiral (using an piping bag).

Decorate the snail shell in a circular pattern using tomato sauce.

Put a sausage underneath each dome of potato.

Use the julienned carrot and peas to make the snails feelers, mouth and eyes.

Serve immediately.

Hummus Cigars - great snack

Hummus Cigars are an extremely quick and satisfying healthy snack.

Made from chickpeas, hummus is excellent for little people.

It has an appealing nutty flavor, and contains folate, vitamin B6, and iron.

If first introducing hummus to your little person, exclude the tahini as it can be a very acquired taste.

INGREDIENTS (Makes 8 Cigars)

Little Person Friendly Hummus
400g Can of Chickpeas, drained, rinsed
1 Garlic Clove, minced (optional)
1/4 Cup of Olive Oil
1 Tsp Ground Cumin
1 Tbsp Lemon Juice

Optional Ingredients:
1 Tbsp Tahini

1 Large Lebanese Pita Bread, torn in half to have two circles, then quartered.

METHOD

Place all the ingredients in a food processor and process until combined. The hummus should be a smooth and creamy consistency.

To make Hummus Cigars:

Take a single quarter of the pita, spread it with a thin layer of the hummus.

Starting from the outside, roll firmly into the triangular point.

Serve - my handing to your little person to eat.

Hummus can be kept in an airtight container in the fridge for up to 3 days.

To serve as a dip:
Place hummus in a bowl and serve vegetable sticks and/or toasted turkish bread fingers or pita Chips.

Vietnamese Rice Paper Rolls

Vietnamese prawn rice paper rolls are so delicious

that it's hard to believe that they're also really healthy.

My girls love eating these Rice Paper Rolls:

Millie (3) dips and eats hers,

while Poppy (20mths) pulls hers apart, and dissects the roll to eat it.

If your little people do not like prawns,

substitute with a cup of shredded BBQ chicken.

This is a recipe for everyone: little and big people!

INGREDIENTS (Makes 8)

60g Rice Vermicelli Noodles

8 Rice Paper Wrappers

16 Small Cooked Prawns, peeled, deveined, and halved 

OR 1 Cup of BBQ Chicken, shredded

1 Carrot, julienned 

2 Iceberg Lettuce Leaves, chopped

Hollow Green Leaves of Shallots, cut into 5cm pieces (optional for garnish)


Hoisin-Peanut Dipping Sauce Or simply serve with a sweet chilli sauce.

6 Tbsps Hoisin Sauce

2 Tsp Roasted Peanuts, finely chopped

METHOD

Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.

Fill a large shallow bowl with warm water.

Dip one wrapper into the water for 1 second to soften.

Lay wrapper on the bench and place 4 prawn halves (or chicken), a handful of noodles, carrot, lettuce, and green shallot leaves in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.

Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.

For Hoisin-Peanut Dipping Sauce

In another small bowl, mix the hoisin sauce and peanuts.

Serve the rice paper rolls with the hoisin-peanut dipping sauce or sweet chilli sauce.



Egg Bowl Rice

Egg Bowl Rice is the best dinner to whip up last minute on a weeknight.

You can make this a little more fancy with a couple

of extra ingredients such as prawns, chinese sausage or chicken.

The Egg Bowl is a little novelty I do for my girls.

And they love it!! 

INGREDIENTS (Serves 3 to 4 Little People)

1 Cup Basmati Rice
4 Eggs, lightly beaten separately ( 1 egg little person)
Oil Spray
1 Bacon Rashers, trimmed and diced
1 Carrot, peeled and coarsely grated
1 Shallots, trimmed and finely sliced
1/3 Cup Frozen Peas, thawed
2 Tbsps Canned Sweet Corns Kernels, drained 
1 to 2 Tbsps Soy Sauce
1 Tsp Kecap Manis Sauce (optional)


METHOD

Cook the rice according to packet directions.

To make the egg bowls:
Heat a small non-stick frying pan over medium heat.

Lightly spray the fry pan and add the egg and swirl it around to coat the pan.

Cook for 1 minute or until the egg has set.

Remove from the pan as full omelette, set aside and repeat with remaining eggs and oil spray.

Add bacon to pan. Cook 4 minutes until light golden.

Add shallots and peas, stir fry for a minute. Remove from heat and let stand

Once the rice is cooked. Add the carrot, bacon mixture, soy and kecap manis sauces. Stir until well combine.

Line a small bowl with the egg omelettes and spoon the rice mixture into it.

Serve immediately.