Then head to the market ASAP!

Lentils are a fabulous alternative to meat, as well as packed with protein and essential vitamins!

This by far is one of my best creations which your family will devour!

The ingredients you will need are as follows:
*1 small Organic onion chopped
*2 cloves of minced Organic garlic
*2 boxes of Organic Vegetable Broth
*1 can of Organic Tomato Paste
*1 package of Trader Joes cooked French Lentils, OR 2 cans of cooked lentils
* 1/2 cup of Organic parsley chopped
*1 small bag OR box of Organic baby spinach chopped
*1 package of Organic peeled butternut squash
*4 Organic carrots peeled and cut into 1 inch pieces
*1 of each of the following Organic celery root, rutabaga peeled and turnips cut into 1-2 inch pieces
*Small piece of a parmesan rind
*4 tbs of Organic Extra Virgin Olive oil
*Sea salt & pepper to taste
*Pinch of sugar
*Grated Parmesan cheese
*Crusty bread

Directions:
1.) Preheat the oven to 400 degrees. On a cookie sheet add carrots, celery root, rutabaga, turnips & butternut squash, drizzle with 2 tbs of olive oil, then sprinkle with sea salt. Roast the vegetables for 10 min, toss then roast for an additional 10 minutes.

2.) In the meantime, add 2 tbs of olive oil to a large pot heat for 2 minutes in a medium flame. Next add onions, garlic & sprinkle with a pinch of sugar until golden brown for about 6-8 minutes stirring occasionally.

3.) Afterwards add the lentils & tomato paste and cook for 2 minutes.

4.) Slowly pour the vegetable stock, parmesan rind, & root vegetables, then stir and cook until boiling. Cook for an additional 15 minutes.

5.) Next stir in spinach, parsley and cook for 5 minutes and season with salt & pepper.

Serve with crusty bread and sprinkle with grated parmesan cheese. (Our children like shredded fresh mozzarella on top.). ~Enjoy!

Take it from a Mom Who makes a double of this recipe and freezes it for snowy days!

Then puree them alone or mix with potatoes!

Our children eat an abundance of vegetables, but ones they are not to fond of, I make a puree first.

Steam or blanch the vegetable of choice then puree in a food processor/blender, with a tab of butter or Organic Extra Virgin olive oil, and sea salt to bring out the flavor.

Mom Who Knows Veggie Mashed Potatoes:

You will need: 2 tbs. Organic butter or Organic Extra Virgin olive oil, 2 Organic Yukon Gold potatoes, 1/3 cup of 2% Organic Milk, 1 cup of steamed/blanched veggies, sea salt to taste, small ziplock, food processor/blender.

1.) Cook 2 Organic Yukon Gold potatoes.

2.) Next scoop out the filling and place into a bowl.

3.) Add 2 tbs. of butter or olive oil, 1/3 cup of Organic 2% milk, 1 cup of the veggie of choice (beets, peas, broccoli, cauliflower, butternut squash, or spinach), and sea salt to taste.

4.) Lightly pulse in a food processor/blender until smooth.

5.) Let cool slightly, then place in a small ziplock bag. Cut one corner of the bag, then make dollops of the veggie mash onto the dish.

Fun Tip: Make a few dollops to make balloons and use steamed string beans as the strings, along side the protein of choice.

Making food fun and colorful WILL get children to try new things!

Take it from a Mom Who Knows!

Springtime is a great time to use seasonal vegetables, & why not make it fun!

Mom Who Knows Butterfly Pasta Primavera

Ingredients:
*1 medium Organic zucchini cubed into 1″ cubes
*3/4 cup of Organic fresh/frozen (thawed) sweat peas
*1/4 cup of Organic carrots peeled & sliced
*1/4 cup haricots verts cut into 1″ pieces
*4 garlic cloves cut in half
*1 pint of Organic grape tomatoes cut in half
*1/2 cup of Organic asparagus tips and stalks cut into 1″ pieces
*4 tbs of Organic extra virgin olive oil
*1/2 stick of Organic unsalted butter
*1 cup of grated parmesan cheese
*1/2 cup of fresh basil
*Sea salt to taste
*1 box of Organic Farfalle or bow-tie pasta

Directions:
1.) Bring salted water to boil in a large sauce pot.

2.) Heat the olive oil in a large skillet over medium heat. Brown garlic on both sides and remove slices and set aside.

3.) Add zucchini, carrots, peas, & asparagus and sauté until tender for 3-4 minutes.

4.) Cook pasta according to the directions on the packaging, then drain.

5.) Add the pasta back to the pot, & toss with butter, basil, 1/2 cup of cheese, browned garlic, & salt to taste.

6.) Serve and sprinkle with remaining parmesan cheese & enjoy!

***Some fun additions are grilled chicken, shrimp, scallops or white beans.

Take it from a Mom Who loves fun recipes for dinner!

Then make Mom Who Knows Chicken Pot Mini Pies!

I have perfected another kid approved recipe!

Head to the market for the following items:

*1 Organic rotisserie chicken
*1/2 cup sliced Organic celery
*1 cup cubed Organic carrots
*1/3 cup chopped Organic sweet onion
*1 cup of Organic fresh peas
*2 prepared pie crusts 9-inch
*1/3 cup of Organic salted butter
*2/3 cup of Organic 2% milk
*1/3 cup of Organic all-purpose flour
*1 3/4 cups of Organic Free Range Chicken Broth
1/4 tsp celery salt
1/4 tsp sea salt

Directions:
1.) Preheat the oven to 425*F.

2.) In a small sauce pan combine celery, carrots, peas, and add water, then cover. Boil for 10 minutes, drain and set aside in a bowl.

3.) Peel skin off of chicken and discard. Cube chicken and set aside.

4.) In the same saucepan used to boil the veggies, melt the butter, & cook the onions until translucent and light brown on medium heat.

5.) Stir in celery salt, flour and sea salt into the onion mixture. Slowly stir in the milk and chicken broth on medium heat and simmer. Stir frequently until thick. Fold in veggies & chicken and set aside.

6.) Take 8 ramekins and place them on a parchment lined cookie sheet.

7.) Roll out dough & press ramekins to make 16 circles. (Each pie crust is different, so you might have to roll out the scraps to make 16.)

8.) Place one dough round on the bottom of each ramekin. Next pour the mixture evenly into each one. Cover with the remaining 8 circles of dough, and make an X with a sharp knife. This allows them to cook perfectly, letting the steam escape.

9.) Cook for 15 minutes on the bottom rack of the oven, then move up to the top rack for another 15 minutes, totaling 30 minutes. (Every oven cooks differently, so make sure that the crust is golden brown.)

10.) Let the mini pies cool for at least 10 minutes before serving. Enjoy!

**This recipe can also be made in a 9 inch pie pan prepared the same way, but cook for 35 minutes, versus 30!

Take it from a Mom Who is trying one new meal a week to expand our children’s palates!

Then head to your local market for the following 10 ingredients!

*1 package of cubed Organic butternut squash

*1 small box of Organic spinach

*1 whole Organic onion peeled

*4 Organic carrots chopped

*1/4 cup of Organic chopped basil

*1 bag of frozen Organic sweet peas

*2 boxes of Organic free range chicken or vegetable broth

*1 Parmesan rind or 3×3 inch chunk of cheese

*1 cup of Pastina cooked

*2 tbs. of Organic extra virgin olive oil

Directions:

1.) In a sauce pot heat olive oil on medium heat for 3 minutes.

2.) Add the whole onion surrounded by the butternut squash & carrots and cook until the bottom of the onion is golden brown for 3-5 minutes. Turn onion and brown the opposite side for an additional 3-5 min.

3.) Next add parmesan rind, and 2 boxes of chicken broth and let boil for 20 min.

4.) In a small pot cook Pastina or alphabet shaped pasta as directed, & set aside.

5.) Afterwards, add frozen peas and spinach and cook for an additional 5 minutes then remove from heat, & add the basil.

6.) In each bowl add 1/4 cup of cooked pasta, ladle soup, stir and serve!

This soup is quick & easy, packed with countless vitamins, & is truly delicious! By adding Pastina (star pasta) or alphabet pasta, it is more enticing for picky eaters! Also pureed for baby is a fab meal!

Some additions could be cooked mini meatballs (chicken, turkey, or beef), which I keep frozen for quick & healthy meals.

Take it from a Mom Who loves creating delicious recipes for the entire family! Enjoy!

Then head to the market with the list below!

I am know to love to cook, but sometimes our children are picky, which can get tricky in changing a recipe.

Chicken soup is a great one pot meal, packed with natural medicinal properties!

Fab for the common cold, sore throat, or for a cold fall day!

Mom Who Knows Fab Chicken Soup

*1 cup of diced Organic carrots

*1 cup of diced Organic celery

*2 cup of diced Organic butternut squash

*1 large sweet Organic onion peeled & left whole

*1 cup of Organic parsley chopped

*1 small box of Organic baby spinach

*3 boxes of Organic Free Range Chicken Broth

*1 slice of a parmesan rind, or a 3″ chunk of fresh Parmesan cheese

*2 tbs. of Colavita Extra Virgin Olive Oil

*2 Organic Free Range chicken breasts with the skin on

*1 box of Alphabet or Star small pasta

Directions:
1.) In a large pot on medium heat, add olive oil & heat for 2 minutes.

2.) Add the whole onion in the center of the pot, along with the two chicken breasts (skin side down) on either side of the onion.

3.) Slightly brown for 3-5 minutes, then turn the onion & chicken breasts for another 3-5 minutes.

4.) Next add the carrots, celery, butternut squash, parmesan rind, & chicken broth.

5.) Let it come to a boil, then lower the heat slightly & boil for 20 minutes.

6.) Add the spinach & parsley, then cook for another 5 minutes.

7.) Remove pot from the heat, remove the onion & parmesan rind, & discard. (If you used the 3″ inch chuck, it should have melted into the soup.)

8.) Afterwards remove the chicken breasts & set onto a cutting board to cool.

9.) In a Cuinisart or blender, ladle 4 cups of soup, liquefy, then add back to the pot & stir.

10.) Remove the skin & bones from the chicken, and shred the meat, then add back to the pot & stir.

11.) Cook the pasta according to the box directions, and store in an airtight container.

12.) Measure a 1/4 cup of star pasta in each child’s bowl, & a 1/2 cup for each adult. Then ladle soup into each bowl, & enjoy!

I have found that by removing the onion, most children WILL eat this fab soup, because it has flavor!

The butternut squash adds a natural sweetness, along with the carrots.

Parmesan cheese gives the soup a great taste, & the star/alphabet pasta is more appealing to children I have found!

By puréeing a few cups of the soup, it gives a heartier consistency, & great color.

Enjoy another fab recipe!

Take it from a Mom Who made a double recipe, one for tonight, & the other is frozen in small containers for future meals!