Carrot Pineapple Muffins

We made these this weekend, thanks to the recipe from Weelicious.  They weren't to bad ... I got the thumbs up from Jake and Grandpa Johnny too!

Pineapple Carrot Muffins (Makes 14 Muffins)
1 1/4 Cup All Purpose Flour
3/4 Cup Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Butter, melted
1/2 Cup Honey
2 Eggs
1 Tsp Vanilla Extract
1/2 Cup Pineapple, chopped fine and drained well OR 1 8 oz Can Crushed Pineapple, drained well
1 Cup Shredded Carrot (about 2 Large Carrot)

1. Preheat oven to 350 degrees,
2. In a large bowl combine the flours, baking powder, baking soda and salt.
3. In a separate bowl combine the butter and honey using a whisk.
4. Add the eggs and whisk to combine.
5. Add the vanilla, pineapple and carrots to the butter mixture.
6. Stir in the dry ingredients, making sure not to over mix.
7. Scoop the batter into regular size, paper lined muffin cups.
8. Bake for 22 minutes or until a toothpick comes out clean.
9. Cool and serve.

Veggie Pasta

I found this pasta when wandering the pasta aisle for dinner ideas.  I thought it would make a great toddler food, and for 4oz. you get a full serving of veggies! (at least that's what the box says) I normally like tri-color rotini, but this one was different, it actually tasted like vegetables.  The dish was very yummy, and best of all, Jake approved.

Ingredients
1 lb Ronzoni Garden Delight Rotini Pasta
1 bag frozen diced veggies (I used Cascadian Farms organic carrots, peas and corn)
2 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 cup fresh grated parmigiano reggiano cheese
Salt
Pepper

Directions
1. Cook pasta according to box, boil 9 minutes.
2. While the pasta cooks, place frozen veggies in a microwave safe bowl with 4 tablespoons of water, cover and cook on high for 6 minutes (I do 2 minutes over the maximum time on the instructions to ensure soft toddler friendly vegetables).
3. When pasta is done cooking, drain and place back in the pot and toss with olive oil,  garlic powder, parmigiana cheese, cooked vegetables, salt and pepper to taste.

toddler = approved!

I made the full batch of pasta and divided it up in Rubbermaid Take & Toss containers.  Note - I really like these because of their twist lock feature.  I'll pop them out of the freezer to the fridge the day I want to serve them to defrost, or just do right from freezer to the microwave.  They also travel well to daycare if planning meals ahead at the beginning of the week.