Creamy Chicken and Vegetable Bake.

Asher is still going through vegetable strikes every so often, so anything with lots of vegies I can find that he enjoys is a plus! I started with this recipe and made a few changes to make it Asher friendly. He really loved this meal and enjoyed his left overs the next day!

Creamy Chicken and Vegetable Bake.

Ingredients:

- 3 chicken breasts.

- 1 tin Asparagus spears, chopped.

- Handful frozen beans, chopped.

- Brocolli and Cauliflower.

- 300g Sour Cream.

- 1/2 cup chicken stock (we use Gravox stock as it is sugar and gluten free).

- Tasty cheese.

- Parmasan cheese.

Method:

- Preheat oven to 180 degrees celcius. Cook chicken and vegetables (except asparagus).

- Once cooked chop chicken into bite size pieces. Put in a saucepan with asparagus and other cooked vegetables over low heat.

- Add sour cream, chicken stock and season with salt and pepper. Mix well.

- Transfer into oven-proof dish. Top with parmasan and tasty cheese. Cook in oven for 20 minutes or until heated through and golden brown.

Like I said earlier, this was very popular with Asher (and Paul!). Asher finished every mouthful on his plate - which is extremely rare at the moment!

Cheesy Vegetable Mini-Muffins.

Like a lot of toddlers Asher is currently going through an anti-vegetable phase. As Asher's list of vegetables he can actually eat is rather small, I wanted to create something for dinner time that he'll actually eat.

Cheesy Vegetable Mini-Muffins.

Ingredients:

- 2 cups Vegetables, cooked and chopped.

- 2 cups Orgran Self-Raising flour.

- 2 eggs.

- 1 cup grated cheese.

Method:

- Cook your chosen vegetables and chop (or puree) them.

- Preheat oven to 180 degrees celcius and spray a mini-muffin tray with olive oil spray.

- Whisk eggs and add to flour, cheese and vegetables. Mix well to combine.

- Spoon mix into muffin tray and cook for 20-25 minutes until golden and skewer inserted into the middle of a muffin comes out clean.

I made this a while ago but I'm pretty sure I got around 24 muffins out of this mix. I froze batches of them and reheat them to add to Asher's dinners. I used brocolli and beans (I pureed the beans as Asher hates them). These are a big hit, if Asher doesn't eat anything else on his plate he will devour the muffins!

I haven't taken a picture yet, but I will edit this post with one soon!

Success!

I love giving Asher the opportunity to eat as much yummy food as possible, which can be hard on such a limited diet. I spend a lot of time scouring the internet finding recipes and ideas that I could tweak for him (and us!). Today I started with a basic Yogurt Cereal Bar recipe found on http://wholesometoddlerfood.com/. The end result was something I have currently christened -

Asher's Oat & Yogurt Bars.
Ingredients:
- 2 cups rolled oats.
- 3/4 cup gluten free flour mix.
- 1/2 cup Glucodin powder.
- 1/2 cup Nuttalex Olive margerine.
- 1 cup yogurt (I used B.D. Farms Organic Yogurt that I sweetened with a bit of Glucodin powder).
- 1 egg slightly beaten.
- 2 tablespoons flour.

Method:
- Combine oats, flour and Glucodin powder in a bowl.
- Cut in margerine.
- Press 1/2 of the mixture into bottom of a lightly greased 8 inch pan.
- Mix the yogurt, egg and 2 tbs flour and spread over cereal mix.
- Sprinkle the other half of mixture over the top.
- Bake for 30 minutes in a preheated oven at 170 degrees celcius.

I also added some frozen blueberries into the yogurt mixture which Asher really enjoyed! I think these will quickly become a favourite of his. I'm freezing some for a later date and sending one to day care with him tomorrow.