Can you feed your fussy eaters?

Check out the mise en place for sesame noodles (recipe below), pasta with tiny meatballs for tiny mouths, carrot-zucchini muffins (recipe below), and meat sauce (recipe below). The meatballs are sizzling, the bechamel is thickening- bring on your whisking skills!

Find the rehydrating pitted dates for date bars. The chicken fingers are OVEN fried and really crispy. The chicken and broccoli stir fry is ready to serve right from the pan-no extra serving bowls to clean!


Serves 6-8

6 cloves garlic, chopped
¼ cup fresh ginger, peeled and chopped
½ cup vegetable oil
½ cup tahini (sesame paste)
½ cup smooth peanut butter
½ cup soy sauce
¼ cup dry sherry
¼ cup sherry vinegar
¼ cup honey
½ teaspoon hot chili oil
2 Tablespoons dark sesame oil
½ teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 pound spaghetti
1 red pepper, julienned
1 yellow pepper, julienned
4 scallions, cut diagonally (white and green parts)

1.  Mix the garlic and ginger in food processor.  Add vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, pepper and cayenne.  Puree.
2.  Cook spaghetti according to directions on package until al dente.  Drain and place in a large bowl.  Add ¾ sauce and mix well.  Add the red and yellow peppers and scallions and toss.  Serve warm or at room temperature.  The remaining sauce may be added as needed to moisten the pasta.


Serves 8

2 pounds ground beef
1 large onion, chopped
2 large cans tomato sauce
2 small cans tomato paste
1 Tablespoon dried oregano, crushed
1 Tablespoon dried basil, crushed
2 bay leaves
few flakes crushed red pepper
4 Tablespoon freshly grated parmesan cheese salt freshly ground pepper

  1. Sauté onion and ground beef in large stock pan.  When nicely browned, add all remaining ingredients to stock pot and simmer for about 2 hours.  Remove bay leaves.  Serve sauce on top of pasta.

NOTE: sauce may be frozen.

Carrot-Zucchini Muffins

Makes about 10

½ cup chopped walnuts, toasted or ¼ cup dried fruit like golden raisins or cranberries
1 small zucchini, grated with skin
1 large carrot, grated
1 ½ cups whole wheat flour
1 ¼ cups old fashion oats
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
Pinch nutmeg
¼ teaspoon salt
2 extra large eggs
½ cup plain nonfat Greek yogurt
Scant ½ cup honey
¼ cup canola oil
2 ½ teaspoons vanilla

• Heat oven to 350 degrees. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
• If using nuts, toast them in the oven: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees for 8 to 12 minutes, until they are lightly browned and fragrant.
• Place the zucchini on a stack of paper towels. Pat dry and set aside.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Add the grated carrot and zucchini. Fold gently to combine.
• In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
• Fold in the nuts or dried fruit.
• Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

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