Archive for tag: mealtime

Muffin tin meals

Muffin tin meals prove that good things come in small packages.  Six different items are served in a muffin tin providing manageable portions and a ton of fun. It is a great way to encourage kids to try new foods, and also helps mom or dad ensure the meal provided is balanced. You can make these for any meal or snack of the day, and there are endless resources and ideas online for different combinations.  Muffin tin meals were made widely popular by the Muffin Tin MOM (www.muffintinmom .com), who posts a new muffin tin meal idea every Monday on her blog.

Prepare them for summer lunches on the back patio, dinner on the go, or participate in the Muffin Tin Mom's "Muffin tin Monday" by posting a photo of your own creation. If you find yourself in a rut over what to serve your child, or need help encouraging your child to eat different kinds of food, give muffin tin meals a try. Here are some muffin tin meals I've made recently for my kids.


1. Skim milk  2. Potato-Chip Frittatas*  3. Chocolate chip cookie  4. Apple sauce  5. Edamame  6. Carrot sticks


1. Skim milk  2. Broccoli cheddar biscuit muffins*  3. Mango  4. Celery and peanut butter  5. Tortilla scoop with bean and corn salad*  6. Fruit Leather


1. Chocolate soy milk  2. Strawberries  3. Cucumbers  4. Colby Jack cheese cubes  5.  Pita triangles  6. Garlic and artichoke hummus


1. Vanilla soy milk  2. Blackberries  3. Butterscotch cookie  4. Broccoli  5. Roasted red pepper tomato soup  6. Grilled cheese sticks

Potato-Chip Frittatas
Source: Cookie magazine, February 2009
5 eggs
1 ½ T. milk
Salt and pepper
1 T. olive oil
1 leek, sliced (about ½ cup)
½ onion, sliced (about ½ cup)
1 carrot shredded (about ½ cup)
4 T. shredded cheese (such as cheddar or smoked provolone)
Potato chips

Preheat oven to 325 degrees. Whisk together the eggs, milk, salt and pepper; set aside. Heat the leek and onion with a pinch of salt Cook until tender, about five minutes. Add the carrot; cook for one minute more. Remove from heat. Grease silicon muffin cups. Divide the cheese among the cups, then the vegetables. Pour in the egg mixture until each cup is three-quarters full.  Add a few potato chips to each. Bake until cooked through, 12 to 15 minutes.

Broccoli cheddar biscuit muffins
1 package ready to bake biscuits
2 cups broccoli florets (blanched + chopped)
1/2 cup shredded cheddar cheese

Preheat the oven to 400 degrees. Grease silicon muffin cups with cooking spray. Using one biscuit at a time, place a biscuit into a muffin cup and then press down to "dig a hole" in the middle. Plant your broccoli by dividing it evenly among all the biscuit cups. Sprinkle cheddar on top of each biscuit and bake for 10 to 12 minutes or until the biscuits are turning golden brown. Serve warm.

Bean and corn dip
1 can shoe peg corn
1 can white beans
1-2 tomatoes chopped
1 bunch of green onions chopped
1/2 bunch of cilantro chopped
2 avocados diced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tsp. minced garlic
2 tsp. cumin
salt & pepper

Combine all ingredients and serve with tortilla scoop chips.