Weelicious: 140 Fast, Fresh, and Easy Recipes
Format: PDF / Kindle (mobi) / ePub
Every parent knows how difficult it is to get to get kids eating happily and healthily. Catherine McCord has the answer: Weelicious! Creator of the wildly popular blog Weelicious.com, Catherine, who honed her cooking skills at Manhattan’s Institute of Culinary Education, strongly believes in the “one family/one meal” idea—preparing a single, scrumptious meal the entire family can sit down and enjoy together rather than having to act as “short order cook” for kids who each want something different. In Weelicious, she offers dozens of recipes and tips for creating quick, easy, healthy, and fun food that moms, dads, and young children of any age will absolutely adore—from the most persnickety infants to the pickiest grade-schoolers.
Grape-Nuts 1 tablespoon yogurt 2 tablespoons blueberries 1 tablespoon Grape-Nuts 1 tablespoon yogurt 2 tablespoons raspberries TIP: Instead of Grape-Nuts you can substitute your favorite cereal, muesli, or Fruit and Seed Granola. breakfast quesadilla 1 large quesadilla, serves 2 2 large eggs 1 teaspoon vegetable or canola oil ¼ cup shredded Mexican-blend cheese (or you can use Cheddar, Monterey Jack, or mozzarella) 2 large white, whole wheat, or spelt tortillas (if you use
maple syrup or honey. TO FREEZE: Place the pancakes in zip-top freezer bags, label, and freeze for up to 3 months. soup List of Recipes chicken tortilla soup carrot-ginger soup chicken wonton soup four-bean slow-cooker chili italian wedding soup chicken noodle soup slow-cooker lentil veggie stew chicken tortilla soup AMY: I made this soup a couple of weeks ago and it was amazing! It was the first soup that everyone in my house ate. ANDREA: Chicken Tortilla Soup is
don’t have any time to cook—which seems to be most nights these days! 1. Heat the oil in a sauté pan over medium heat. Add the onion and sauté for 4 minutes, or until softened. Add the garlic and sauté for 1 minute. 2. Place the onion mixture and the remaining ingredients in a slow cooker and stir. 3. Cover and cook on high heat for 4 hours (or low heat for 8 hours), until the lentils are tender. 4. Serve with the desired accompaniments. TIP: You can also place all the ingredients in a
large pot over medium-low to low heat, cover, and cook for 90 minutes, or until tender. dips, sauces, and salsas List of Recipes red beet and white bean hummus chloe’s olive hummus sun-dried tomato and basil pesto broccoli pesto big kid guacamole avocado lime sauce carrot-miso-ginger dressing ranch dip ricotta veggie dip edamame salsa weelicious tomato sauce raspberr-wee sauce fruity avocado dip red beet and white bean hummus BJ: My fifteen-month-old is starting
25 minutes, until cooked through. 6. Serve with pasta or rice and a nice salad. TO FREEZE: At the end of step 3, place the meatballs on a cookie sheet and freeze for 30 minutes. Place them in a zip-top bag, label, and freeze for up to 3 months. Before using, defrost them in the refrigerator for 24 hours and start at step 4, or put them straight into the oven with the sauce and increase the cooking time by 5 minutes. baked shells 6 servings One 16-ounce box large pasta shells 1