Cheesy Quinoa and Broccoli Patties

Ingredients:

• 1/2 cup quinoa
• 1 cup water
• 5 large broccoli florets
• 1 small onion, diced
• 1/4 cup breadcrumbs
• 1/4 cup shredded cheese
• 2 large eggs
• salt & pepper for seasoning
• Olive oil for cooking

Directions:

1. First, cook your quinoa according to the directions on the package. I cooked mine by combining 1/2 cup quinoa with 1 cup boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water, put it on a plate and let it cool completely.
2. Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
3. Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the eggs until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
4. Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7-8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.

~Recipe from shopgirlmaria.blogspot.com via Winni

Toddler Muffins

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar, or to taste
• 2 large bananas, mashed
• 1 (4.5 ounce) jar baby food squash
• 2 carrots, grated
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1/2 cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F. Grease 24 mini muffin cups or 12 standard muffin cups.
2. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.

Recipe via Lori at allrecipes.com

Mini Omlets

Ingredients:

• 9 Eggs
• 1/4 cup Milk
• salt & pepper, to taste
• 1 Bell Peppers, small dice
• Onions, small dice
• Bacon
• Cheese

Directions:

1. Preheat oven to 350 degrees.
2. Saute peppers & onion over medium heat, set aside. Cook bacon to crisp and break up into small pieces, set aside.
3. In a medium boil whisk together the eggs, milk salt and pepper.
4. Lightly spray a 12-cupcake pan with oil. Ladle peppers, onion and bacon into each cupcake.
5. Pour egg mixture into cupcake pan filling each about half way. Place in oven and cook about 20 minutes. 10 minutes into cooking time place cheese on each omelet.

*Ingredients can be interchanged with your favorites or what you have in the house.

~Recipe from Mikaila

Mini Pancake Muffins or Puffins

Makes: 24 mini pancake muffins.

Ingredients:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2/3 cup buttermilk
• 1 egg
• 2 tablespoons pure maple syrup
• 2 tablespoons melted butter
• 1/2 cup milk chocolate chips

Directions:

1. Preheat oven to 350°F.
2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Shift together with a wire whisk.
3. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
4. Add wet ingredients to dry ingredients and stir with a spoon until combined.
5. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
6. Bake for 8-9 minutes.

*Great recipe for when you don't want to stand over a skillet cooking pancakes. I make half without chocolate chips for my daughter. 

~Recipe from www.bakerella.com