Hi everyone! Jenise here – you can usually find me over at A Toddler & A Topknot, but I’m excited to guest post for Bessy. I’m a fellow Miami momma, and I have one little boy named Caleb who is two and a half. I typically blog about balancing motherhood and womanhood, but sometimes I throw some parenting stuff in there too.
Cooking and trying out new recipes is one thing I love to do and I honestly don’t feel like I get to do enough of it. So when Bessy asked me to write this post I picked out a couple of recipes I had been wanting to share but hadn’t gotten to and gave them a whirl.
Egg Cups (makes 12 cups)
A perfect make-ahead breakfast, you can make these for the week and refrigerate or freeze and then just pop them in the oven when you want them. They’re so easy, too. I kept these simple, but you can very easily add veggies to this to add even more nutritional value.
1/2 cup shredded cheese (I used mozzarella)
1/2 cup chopped ham
1/2 tsp salt
1/4 tsp ground black pepper
Preheat oven to 350 degrees F. Lightly grease 12 muffin cups, or line with paper muffin liners.
Beat eggs in a large bowl. Stir in salt, pepper, ham, and cheese.
Spoon by 1/3 cupfuls into muffin cups.
Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
Remove from over, let cool 2 minutes, remove from muffin tin, and enjoy!
This is a protein-packed snack. Your kids will be fooled that it’s actually healthy, because it’s a satisfyingly salty snack. Caleb and I have actually gone through a whole serving of these each in one sitting, they’re that good. And even better when they’re just out of the oven. You can also change up the seasoning on this depending on what you like – if you like spicy, you can add some cayenne or chili powder.
1 can garbanzos
3 tbsp olive oil
3-4 tbsp Vik’s Garlic Fix from Spice & Tea Exchange (it contains garlic, kosher salt, black pepper, shallots, and chives).
Preheat oven to 400 degrees F.
Drain, rinse, and dry garbanzos – I like to take off as many of the little “skins” as I can, but it’s not necessary.
Toss garbanzos in olive oil.
Bake at 400 for about 25 minutes, or until the outside is crispy.
Remove from the oven, toss with your spices to taste.
Transfer to a bowl & enjoy!
Cheesy Broccoli Bites
The recipe for these was originally more like tater tots. I don’t think I chopped the broccoli up enough, which made for a chunkier mixture. I also think I used too much of the stalks and not enough of the florets. Either way, they tasted delicious and they were a hit!
3 cups fresh broccoli florets, finely chopped
1/4 tsp garlic powder
1/4 cup grated Parmesan cheese
3/4 cup shredded Cheddar cheese
1 medium egg
Preheat oven to 450 degrees. Line baking sheet pan with foil, and spray with cooking spray.
Place broccoli florets in a microwaveable bowl and cover with press and seal or saran wrap. Poke a few holes to let out steam. (Do not add water). Microwave broccoli for about 4 minutes, or until tender. (You can also steam any other way you like.)
Remove broccoli from microwave and carefully remove saran wrap from bowl. Add the rest of the ingredients to the bowl, breaking up the broccoli florets as you stir.
With your hands, form broccoli mixture into small patties and lay on prepared baking sheet. Bake for 18-20 minutes, or until they are lightly golden brown on top.
Let cool for a few minutes and enjoy!
I hope you try out these easy recipes with your toddler and if you do let me know by tagging me or messaging me on social media or my blog!