Mini BBQ Meatloaf Bites

Mini BBQ Meatloaf Bites

Our little cub is growing up fast and that means we can be more creative in the kitchen for her. We love Jenna Helwig’s Real Baby Food cookbook. We used it when the cub was a baby and love it even more with our second baby. The cub helped make her mini turkey meatloaf bites.

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The Cub and Grandma DiDi got started by greasing the mini muffin tin pan. Grandma DiDi was having a little too much fun with the oil spray. ha!

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Time to make the BBQ sauce! SQUEEZE!

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One of the cubs favorite ingredients – maple syrup! It gives the meatballs a sweetness that any cub would love!

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It’s always important to taste your creations. Grandma DiDi’s signature move is to taste test with a finger lick. The cub is taking it all in.

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Now that they have perfected the sauce, it’s time to add it to the meat.

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The cub has been a little fashionista lately and insists on dressing herself. Girl moms, I know you hear me! Todays outfit is three skirts layered.

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Back to cooking… time to make the meatballs. The cub loves the texture.

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Grandma DiDi shows her how to roll them into balls. The cub is doing an excellent job.

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It’s very important to wash your hands after handling meat! Scrub, scrub, scrub!

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After she washed up, it’s time to brush the remaining BBQ sauce on the meatballs.

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Baked to perfection!

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A perfect serving size for baby cub. We break them up into tiny pieces for her to grab with her pincher finger and thumb. We store them in the freezer and pull one out to for an easy dinner option. Makes a perfect meal paired with a vegetable and some fruit.

Mini BBQ Meatloaf Bites

(adapted from Real Baby Food Cookbook )

Ingredients

  • 2/3 cup ketchup
  • 6 tbsp maple syrup
  • 1 1/2 tbsp white wine vinegar
  • 1 1/2 tbsp Worcestershire sauce
  • 2 tsp paprika
  • 1 egg
  • 1 lbs. ground turkey
  • 1/2 dried breadcrumbs
  • 1 tbsp onion powder
  • 1 tbsp garlic powder

 

Directions: 

  1. Preheat oven to 350 degrees F.
  2. Grease muffin pan or generously spray the cub like Grandma DiDi!
  3. In a small bowl, make the BBQ sauce by mixing the ketchup, maple syrup, vinegar, Worcestershire and paprika.
  4. Beat the egg into large bowl and add the turkey meat, breadcrumbs, onion and  garlic powders and half the BBQ sauce. Mix well with hands.
  5. Divide the turkey mixture evenly among the muffin cups. Brush the top with the remaining BBQ sauce.
  6. Bake for 25 to 30 minutes or until the internal temperature of each meatloaf reaches 165 degrees F.

Note: We store in the fridge in air tight container for 4 days or in the freezer for 3 months.  Also, you can lessen any of the spices if you feel it’s too much for your little one.

 

 

Homemade Whole Wheat Pasta

Homemade Whole Wheat Pasta

Delizioso! Nothing like homemade pasta! Grandma DiDi and the cub took on the task of making homemade whole wheat pasta and boy was it worth it! All the while, the cub learned about the time and energy it takes to prepare and cook noodles.

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The cub was feeling brave today and decided to work with the food processor. In goes the flour.

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Then the eggs and a little water!

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The cub watches while Grandma DiDi mixes the dough. The cub stands back, but isn’t as intimidated this time around.

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Grandma DiDi rolls out the dough.

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Now it’s the cubs turn to pat the dough and shape it so it can rest for an hour.

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The cub delicately wraps the dough with plastic wrap.

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Time to feed the dough through the Kitchenaid pasta attachment.

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After a few passes, the dough stretches out nice and long! Almost time to feed through the noodle press. The cub enjoys her duty of helping hold the dough with her hands.

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The cub got to pick between fettuccini and spaghetti… she chose Fettuccini and was eager to help feed it thought the roller.

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All done and the cub wants me to see her finished work!

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Fettuccini!

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And we had enough dough to make spaghetti!

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Lunch is served! Our version of Caccio e pepe! We added oil, butter, salt, pepper, parmesan and peas! Make your own creation and share it with us!

 

Whole Wheat Homemade Pasta

(adapted from Small Victories)

Ingredients

  • 2 1/4 cups whole wheat flour
  • 3 eggs
  • 1 tsp kosher salt
  • Water, as needed

Directions

  1. Combine in bowl or food processor the flour, eggs and salt. Run machine until it forms ball of dough and it doesn’t stick to fingers or blade. Add water, teaspoon at a time, until this occurs (took more water with the whole wheat flour than with all-purpose). When dough has formed, pat into flat disk and dust with some extra flour. Wrap in plastic wrap and let rest at room temp for one hour.
  2. Line baking sheet with parchment paper.
  3. Using a kitchenaid mixer with correct attachments:  After dough has rested for an hour, cut dough into about 6 equal pieces (keep the rest covered).  Press one piece of dough down with the heel of your palm until it flattens,  then run it through the pasta machine on level one. I needed to do level 1 several times with the whole wheat pasta, folding over once or twice to get the consistency correct. Run dough sheets through every level (up to6 or 7) at least once or twice until you have achieved desired consistency.  Towards the end, sheets become very long and it’s necessary to gently carry them on the backs of your hands.  If dough becomes sticky dust with a little flour.
  4. You can use the flat sheets for lasagna – no pre cooking needed. We changed the attachment and fed the sheets through to make fettuccini and spaghetti.
  5. Cook noodles in boiling, salted water for about 3 minutes  and serve with your favorite sauce/toppings.
  6. All pasta should be cooked right away or refrigerated in an air tight container for up to 3 days.