As parents, we all know the challenge of finding snacks that are delicious and nutritious for our kids. The quest for that perfect balance often leads us to creative solutions. Here, we’ll explore the versatile world of yogurt and discover how it can stand out in various sweet and savory snacks that will have your kids asking for more! Prepare to impress their taste buds with recipes like pressed banana yogurt bites, chocolate peanut butter dip, green pea hummus with veggies, and avocado turkey toast strips.

Yogurt: A Nutrient-Packed Base for Kids’ Snacks

Before we dive into these delicious yogurt recipes, let’s take a moment to appreciate the versatility and nutritional benefits of yogurt as a snack base for kids.

Yogurt is a nutrition powerhouse for kids. It contains calcium, protein, probiotics, and essential vitamins and minerals.¹ These nutrients are crucial for children’s growth and development, particularly for their bones and digestive health.^2,3,4

Yogurt’s versatility makes it the perfect base for sweet and savory snacks. You can use plain yogurt as a canvas to create various flavors or choose pre-flavored options for convenience. However, be mindful when selecting pre-flavored yogurts for kids, as they often come with extra sugars. Using real fruit for added flavor, Stonyfield yogurt pouches contain only 4 grams of added sugars per serving!

When selecting yogurt for your kids, it’s essential to opt for high-quality products. Look for brands free from artificial flavors, sweeteners, and synthetic hormones. Our favorite option is Stonyfield YoBaby yogurt, specifically designed for little ones.

Now that you know the nutritional benefits of yogurt for kids, let’s dive into some sweet and savory recipes you can explore with them.

Sweet Snack Recipes

Almost every little one loves sweet snacks. These two sweet snack recipes offer natural sweetness with fruit and some protein from nut butter—a powerful combination for a tasty treat.

Pressed Banana Yogurt Bites

These pressed banana yogurt bites are an ideal snack choice for kids. Not only do they taste delicious, but they’re packed with all the good stuff, too! Bananas provide essential vitamins and potassium, while yogurt offers probiotics for digestive health.^11,12 The added healthy fats from the nut butter and the fiber from the raspberries and flaxseed make these sliced banana yogurt bites an even more well-balanced snack that can satisfy any sweet tooth.^5,6,7

This recipe is super simple. Your kids will have a blast making it without even needing to cook. It’s a fun way to get them involved in making their own healthy snacks. These frozen bites offer a cool and satisfying treat that appeals to young taste buds while nourishing their bodies.

Pressed Banana Yogurt Bites

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• Author: Jamie Adams
• 
  Total Time: 1 hour 15 minutes
• 
  Yield: 12 bites

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The added healthy fats from the nut butter and the fiber from the raspberries and flaxseed make these pressed banana yogurt bites an even more well-balanced snack that can satisfy any sweet tooth.^5,6,7

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Ingredients

• 1 banana
• 1 Stonyfield YoBaby banana yogurt cup
• 1 tbsp nut butter of choice
• raspberries (optional)
• flaxseed (optional)
• coconut flakes (optional)

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Instructions

1. Slice a banana into bite-sized rounds.
2. Smash the pieces with the bottom end of a flat cup to flatten each banana slice.
3. Spread a thin layer of YoBaby yogurt on top of each pressed banana slice.
4. Drizzle nut butter (peanut butter, almond butter, etc.) and toppings of choice (mashed raspberries, flaxseed, coconut flakes, etc.) on top.
5. Place the banana yogurt bites on parchment paper on a baking sheet and freeze for an hour before enjoying these creamy, frozen delights.

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  Prep Time: 15 minutes
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  Cook Time: 1 hour
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  Category: Snacks
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  Method: Chill
• 
  Cuisine: American

Chocolate Peanut Butter Dip

This chocolate peanut butter dip is a fantastic choice for kids, combining scrumptious flavors with healthful ingredients. The yogurt is a good source of calcium and probiotics, promoting strong bones and a happy gut. Natural peanut butter provides protein and healthy fats, while the cocoa powder and cinnamon add a rich, chocolatey taste bursting with antioxidants. Honey, adjustable to taste, adds a little bit of sweetness to satisfy any sweet tooth.^1,3,8,9,13

This simple, no-cook recipe is one your kids can easily help prepare, encouraging their involvement in making nutritious snacks. Paired with sliced apples, strawberries, bananas, or pretzels, this dip offers a delightful and wholesome treat, making it an ideal go-to option for parents.

Chocolate Peanut Butter Dip

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• Author: Jamie Adams
• 
  Total Time: 10 minutes
• 
  Yield: 4 servings

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Loaded with protein and bursting with antioxidants from the cocoa powder and cinnamon, this dip makes for the perfect side dish to your child’s favorite fruit. It’s a sweet treat that can be enjoyed any time of the day.^8,9

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Ingredients

• 1 cup plain Stonyfield YoBaby yogurt
• 1/4 cup creamy natural peanut butter
• 3 tbsp unsweetened cocoa powder
• 3 tbsp honey (adjust to taste)
• 1/2 tsp cinnamon
• Sliced apples, strawberries, or bananas for dipping

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Instructions

1. In a small bowl, mix the YoBaby yogurt, peanut butter, cocoa powder, honey, and cinnamon until smooth.
2. Adjust the honey to your desired sweetness.
3. Serve the chocolate peanut butter dip with fresh fruit slices for a delectable and healthy treat.

Notes

* We doubled this recipe in the images shown.

• 
  Prep Time: 10 minutes
• 
  Category: Snacks
• 
  Method: Chill
• 
  Cuisine: American

Savory Snack Recipes

Full of protein, these savory snacks are perfect for that time between lunch and dinner when your kiddos seem hungriest and begging for a snack.

Green Pea Hummus

Double the peas, double the plant-based protein! This pea hummus with veggies is a fantastic and fun nutrition-packed snack choice for kids, especially those picky veggie eaters. Chickpeas offer an excellent source of plant-based protein and fiber to help keep your kids feeling full and satisfied.¹⁴ Peas provide vitamins and minerals such as iron and vitamin C, both of which are essential to help prevent iron deficiency anemia in kids, the most common nutritional deficiency found in children.^15,16 Tahini adds in healthy fats and a delightful nutty flavor, while the touch of YoBaby yogurt introduces calcium and probiotics.^1,17

This recipe is a breeze to make in a food processor, making it a convenient go-to for parents. Pair this protein-packed hummus with a colorful display of veggies, and your kids will feel full and satisfied until dinner time (not to mention occupied with all the fun dipping)

Green Pea Hummus

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• Author: Jamie Adams
• 
  Total Time: 15 minutes
• 
  Yield: 6 servings

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Double the peas, double the plant-based protein. Pair this protein-packed hummus with your child’s favorite veggie or chip, and they’ll be feeling full and satisfied until dinner time.

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Ingredients

• 15 oz can chickpeas — drained and rinsed
• 1/4 cup aquafaba (liquid from chickpea can)
• 1 cup fresh or frozen peas (thawed)
• 2 tbsp tahini
• 2 tsp lemon juice
• 1 clove garlic (minced)
• Pinch of salt and pepper
• 1/4 cup plain Stonyfield YoBaby yogurt
• Sliced cucumbers, baby carrots, and bell pepper strips for dipping

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Instructions

1. In a food processor or blender, combine the chickpeas, aquafaba, thawed peas, tahini, lemon juice, garlic, salt, and pepper.
2. Blend until smooth.
3. Add the YoBaby yogurt to achieve your desired consistency.
4. Serve the pea hummus with various fresh veggies for a savory and nutrient-rich snack.

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  Prep Time: 15 minutes
• 
  Category: Snacks
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  Cuisine: American

Avocado Turkey Toast Strips

The perfect afternoon snack choice for kids, these avocado turkey toast strips offer a delightful combination of flavors and essential nutrients. Surprisingly to many, avocados are rich in healthy fats, vitamins, and fiber, while the YoBaby yogurt provides calcium and probiotics for growing bodies.^1,2,18 The whole-grain bread offers complex carbohydrates rich in fiber and B vitamins that provide your young one with energy to play, learn, and grow, while the turkey slices supply lean protein that provides the building blocks for a child’s growing body.^19,20

This recipe is incredibly simple and quick to prepare, making it an ideal go-to option for after-school snacks. Have your kids join you in the food-making fun by mashing the avocado and assembling their own toast. The result is a tasty and nutritious snack or meal that satisfies young appetites while nourishing them.

Avocado Turkey Toast Strips

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• Author: Jamie Adams
• 
  Total Time: 15 minutes
• 
  Yield: 2 servings

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Surprisingly an excellent source of fiber, the pairing of avocado with protein-packed yogurt and sliced turkey makes for a nourishing and filling after-school snack. You can also use other deli meats instead of turkey, such as ham.

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Ingredients

• 1 small ripe avocado
• 1 yogurt cup plain Stonyfield YoBaby yogurt
• Pinch of salt and pepper
• 2 tsp lemon juice
• 2 slices whole-grain bread (toasted)
• 4 slices turkey breast

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Instructions

1. Toast the whole-grain slices of bread and cut off the crusts. (What kid likes crust?!)
2. Mash the ripe avocado and combine it with Stonyfield YoBaby yogurt, lemon juice, salt, and pepper in a bowl.
3. Spread the avocado-yogurt mixture on the whole-grain bread slices.
4. Shred turkey slices with your hands and place them on top of the toast.
5. Cut the toast into long strips for a fun and satisfying savory snack.

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  Prep Time: 15 minutes
• 
  Category: Snacks
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  Cuisine: American

Balancing Sweet and Savory Snacks for Kids

Balancing sweet and savory snacks is essential for providing children with a diverse range of flavors and nutrients. Incorporating both types of snacks in their diet ensures they develop a well-rounded palate and enjoy a variety of foods. Yogurt, with its neutral and creamy nature, is an excellent base for achieving this balance. Here are some tips for this:

• Serving sizes: When offering sweet and savory snacks, consider portions suitable for children’s appetites. Smaller, kid-sized servings are ideal to prevent overindulgence.
• Snack menu: Create a weekly snack menu with sweet and savory options. This variety can make snack time exciting and encourage kids to explore new flavors and textures.
• Nutritional benefits: Educate children about the nutritional benefits of the snacks they enjoy. This can instill healthy eating habits from an early age.

Benefits of Homemade Yogurt Snacks for Kids

Creating snacks at home has several advantages for parents and children:

• Cost-effective: Homemade snacks are generally more cost-effective than pre-packaged options. You can buy ingredients in bulk and make snacks in larger quantities.
• Control over ingredients: When you prepare snacks at home, you have complete control over the ingredients. This allows you to choose high-quality, organic, fresh ingredients, ensuring your child’s snacks are free from artificial additives and preservatives.
• Healthier eating habits: Homemade snacks provide an excellent opportunity to introduce children to various whole foods. This can lead to healthier eating habits and a preference for nutritious options.

In a world filled with countless snack options, yogurt is a versatile and nutritious base for kids’ sweet and savory snacks. These recipes are just the beginning of the exciting culinary adventures you can embark on with your kids. By choosing high-quality yogurt like Stonyfield YoBaby yogurt, you ensure your child’s snacks are not only delicious but also packed with essential nutrients. The benefits of instilling healthy eating habits in children through homemade snacks extend far beyond their early years. You’re setting the foundation for a lifetime of nutritious and delightful food choices. So, roll up your sleeves, get in the kitchen, and make snack time a memorable and nourishing experience for your little ones.

The spooky season is upon us! You’ll probably agree it’s a great time to mix up some fun in the kitchen for (or with) your kiddos. Enter some go-to Halloween treats every October, like Pumpkin Rice Krispies treats, Halloween pretzel rods, and more! These kid-approved Halloween snacks are festive, simple to make (all are no-bake!), and delicious. These easy Halloween treats are great for enjoying after school and serve as perfect Halloween desserts for bringing to a last-minute kids’ Halloween party.

Maybe you’re searching for quick Halloween dessert ideas that are easy enough to make for an entire crowd of goblins and ghouls — or perhaps you’re searching for adorable Halloween snacks to surprise your kiddos. We hope these recipes are a hit for you and your kids.

1. Nutter Butter Mummies & Ghosts

These Nutter Butter white chocolate-covered mummies and ghosts are a true crowd-pleaser! We’ve made them for a Halloween kids’ party and received so many compliments. They are super cute and incredibly simple to make. Please keep in mind that Nutter Butters do contain peanuts, so ensure your guests do not have a peanut allergy before making them.

Nutter Butter Mummies & Ghosts

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• Author: Nina Spears
• 
  Total Time: 20 minutes
• 
  Yield: 24 cookies

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A simple and sweet Halloween treat that is perfect for every age to enjoy! This one is a crowd-pleaser, so be ready for the compliments!

*Nutter Butters contain peanuts, so ensure your guests do not have a peanut allergy before serving.

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Ingredients

• 1 pack Nutter Butter cookies
• 10 oz. white chocolate melts
• candy eyes
• black frosting
• ziplock bags

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Instructions

1. Place a sheet of parchment paper under a cooling rack.
2. Melt your white chocolate melts in 30-second increments in the microwave or according to package directions, stopping to stir as needed. Do this until the chocolate is melted and smooth. 
3. For the ghosts, dip the Nutter Butters halfway into the melted chocolate one at a time, and place them on the cooling rack. For the mummies, fully dip the Nutter Butters into the melted white chocolate and place on the rack.
4. Place the candy eyes where you prefer on the icing of each Nutter Butter to create mummies and ghosts. Make sure to do this before the chocolate fully dries and hardens.
5. For the mummies: fill a ziplock bag with some melted white chocolate. Cut a hole in one corner of the bag to squeeze and drizzle out the white chocolate over the Nutter Butter to create a mummy look.
6. For the ghosts: use the black icing to make a mouth below the candy eyes. If you don’t have a small icing tube, use a ziplock bag for this too.
7. Let them sit in a cool, dry place for 15 minutes until they harden, and enjoy!

Notes

To avoid the cookies getting stale, after they have dried, store them in an airtight container and keep them in a cool, dry place (or your refrigerator). Enjoy them up to a week, or freeze for later!

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  Category: Desserts
• 
  Cuisine: American

Keywords: Nutter Butter Mummies and Ghosts

2. Pumpkin Rice Krispies Treats

You can’t go wrong with this classic snack, but make it fall-oriented. Better yet: pumpkin! These Pumpkin Rice Krispies treats are an excellent option for school Halloween parties (double-check to ensure your ingredients are safe for allergies), get-togethers with family and friends, and even fall birthday parties. You can wrap them individually to be gifted as favors. This recipe makes about 12 treats.

Pumpkin Rice Krispies Treats

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• Author: Katie LeFevre
• 
  Total Time: 15 minutes
• 
  Yield: 12 servings

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This is a classic snack that you can’t go wrong with, but make it fall-oriented. Better yet: pumpkin! These Pumpkin Rice Krispies treats are a great option for school Halloween parties (double-check to ensure your ingredients are safe for allergies), get-togethers with family and friends, and even fall birthday parties. You can wrap them individually to be gifted as favors. This recipe makes about 12 treats.

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Ingredients

• 10 oz. bag of marshmallows
• 5 cups of Rice Krispies cereal
• 4 tbsps. of butter, plus a bit extra for greasing hands
• orange food coloring
• pretzel rods, mini peanut butter cups, or Tootsie Rolls (your choice — these are for the stems)

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Instructions

1. Melt butter in a large, microwavable safe bowl. 
2. Add in marshmallows. Microwave in one-minute increments until melted.
3. Mix in orange food coloring until you reach your favorite shade of pumpkin.
4. Add Rice Krispies into the mixture and stir until mixed well. 
5. With lightly greased hands, break apart and shape the Rice Krispies mixture into 2-inch balls.
6. Place a pretzel rod, Tootsie Roll, mini peanut butter cup, or other “stem” of your choice on top of each pumpkin treat. 
7. Let set for about an hour and enjoy!

Optional: Add some green frosting or icing to make a “leaf” on the stem.

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  Category: Desserts
• 
  Method: Microwave
• 
  Cuisine: American

Keywords: Pumpkin Rice Krispies Treats

These can also be made on the stovetop if you prefer. Using the microwave is a bit more toddler-friendly. My 2-year-old loves helping in the kitchen and can easily join me on her learning tower to pour and mix ingredients, press microwave buttons, etc. Whichever route you choose, these Halloween treats are sure to be devoured.

3. Pretzel Spiderwebs

A fun and tasty way to make spiderwebs this Halloween! These Halloween Spiderweb Pretzel treats perfectly combine salty and sweet, creamy and crunchy. We love how they’re so simple to make (requiring only three ingredients) that the kids can even join in making them! It’s a perfect Halloween treat to bring to a teacher, neighborhood party, and more.

Spiderweb Pretzel

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• Author: Nina Spears
• 
  Total Time: 30 minutes
• 
  Yield: 20 servings

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These spooky-cute pretzel spider webs feature crunchy pretzel sticks, drizzled chocolate, and festive sprinkles. They’re sure to be a popular dessert with your kids this Halloween!

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Ingredients

• bag of pretzel sticks
• 10 oz. white chocolate melts
• 10 oz. milk chocolate melts
• festive Halloween sprinkles
• candy eyes
• toothpick
• ziplock bags

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Instructions

1. Begin by melting your chocolate melts in a microwaveable bowl (one bowl for the white chocolate and another bowl for the milk chocolate). Follow the melting directions according to the package or in 30-second increments (do not overheat). Stir until smooth.
2. While heating the chocolate, lay a sheet of parchment paper on a baking sheet and place 8 pretzel sticks to create a circular shape. The ends of each pretzel stick should be touching in the center and pointing outwards.
3. Once the chocolate is melted and smooth, transfer it to a ziplock bag. (If you choose to do milk chocolate and white chocolate, place them in separate ziplock bags.) Cut a small hole at the corner end of the bag and pipe a circle in the center of the pretzels where they meet. Starting at the center and working outwards, pipe another circle and another. You should be able to do several rings depending on how far apart you want each to be. Stop just before reaching the tips of the pretzel sticks, so they stick out a little from the outermost ring. This should achieve a spiderweb look and will help bind the pretzels together.
4. Grab a toothpick and run it through the chocolate rings starting from the center of the web outward. Do this all around the circle to help create more of a spiderweb appearance.
5. Decorate the spiderwebs however you’d like! Use your festive Halloween sprinkles and have fun.
6. Allow your pretzel spiderwebs to dry for 30 minutes or until completely set. Then, carefully peel them from the parchment paper and serve.

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  Category: Desserts
• 
  Cuisine: American

Keywords: Halloween treats, spiderweb pretzels

4. Halloween Pretzel Rods

With so many Halloween treats made purely of sugar, it’s always nice to have a recipe that combines the perfect amount of salty and sweet. These pretzel rods do just that. They require only three ingredients and allow for a lot of creativity. This recipe makes about 25 pretzels.

Halloween Pretzel Rods

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• Author: Katie LeFevre
• 
  Total Time: 30 minutes
• 
  Yield: 25 servings

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With so many Halloween treats being made purely of sugar, it’s always nice to have a recipe on hand that combines the perfect amount of salty and sweet. These pretzel rods do just that. They require only three ingredients and allow for a lot of creativity.

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Ingredients

• 12 oz. package of thick pretzel rods
• 10 oz. bags of melting wafers/candy melts of your color of choice
• toppings of your choice: sprinkles, candy eyes, black icing, almond slices, etc.

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Instructions

1. Cover a baking sheet with parchment paper.
2. Melt your candy wafers in 30-second increments in the microwave, stopping to stir as needed. We recommend using tall, microwavable mugs for easier dipping or medium-seized bowls for melting the wafers. Do this until all wafers are melted and smooth. 
3. Dip pretzels in melted wafers one at a time, covering as much or as little of the pretzel as you’d like. Leaving about ⅓ of the pretzel uncovered is great for no-mess handling. 
4. Top the melt-covered portion of pretzels with sprinkles and candy eyes. You can do this by rolling the pretzels in a sprinkle-filled plate or by tossing/shaking/placing sprinkles on the pretzels. Get creative here! You can add an almond slice to make it look like a fingernail, or use some black icing to create a Frankenstein. If you’re making these with your kiddos, encourage them to decorate their Halloween treats however they see fit. 
5. Lay your completed pretzels on the parchment paper-lined baking sheet. Let them sit for 10-15 minutes to set before enjoying.
6. Store in a cool, dry place (or your refrigerator) for up to a week, or freeze for later.

Notes

While sprinkles are all you need to take regular, melt-covered pretzels up a notch for the holiday, you can also experiment with fun toppings such as candy corn, Halloween-colored M&Ms, and other candies of choice.

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  Category: Desserts
• 
  Cuisine: American

Keywords: Halloween Pretzel Rods

5. Yogurt Melt Ghosts

This Halloween treat recipe is the simplest one to make! It only requires two ingredients, and we love how it can be enjoyed by everyone in the family, even our tiniest ones (as long as they are eating solids). Instead of using white chocolate for the ghosts, we switched it out with yogurt for a healthier alternative. It’s a perfect Halloween treat for kids!

Yogurt Melt Ghosts

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• Author: Nina Spears
• 
  Yield: 12 servings

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The perfect healthy Halloween treat that even our little ones can enjoy! These yogurt melt ghosts are creamy, sweet, and so simple to make. If you have a baby that is eating solids, this is the Halloween dessert we recommend making for them!

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Ingredients

• yogurt, preferably white in color (yogurt pouches make it even easier to squeeze into ghost shapes)
• small package of milk chocolate melts
• Optional: candy eyes

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Instructions

1. Line a baking sheet with wax or parchment paper.
2. Open a pouch or tube of yogurt and squeeze the yogurt out into several circles onto the wax paper.
3. Use a spoon to spread and create ghost shapes with the yogurt.
4. Warm up the chocolate melts according to the package directions or in 30-second increments. Stir until smooth.
5. Transfer the chocolate into a ziplock bag and cut a hole at the corner end of the bag. Then, pipe the eyes and mouth on each ghost. (You can use candy eyes if you prefer for the eyes.)
6. Transfer the baking tray into the freezer and let them freeze for at least 2 hours or until the yogurt ghost melts are frozen solid.
7. Serve and enjoy immediately (the yogurt melts fast!)

Notes

Do not use candy eyes for children under the age of one year old. These small candies could cause choking.

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  Category: Desserts
• 
  Method: Chill
• 
  Cuisine: American

Keywords: Halloween treats, yogurt melt ghosts

The most spooktacular time of the year is quickly creeping up on us, and you’ll want to keep these easy, adorable recipes in your back pocket. Halloween treats don’t have to be uber-fancy or complicated to be crowd-pleasers; these recipes prove it!

It’s that time of year again — when your hungry child runs off the bus and straight into the kitchen for a perfect after-school snack. Making snacks for your child shouldn’t be complicated or take you forever, and that’s where yogurt comes in. We’ve got some ideal go-to yogurt recipes that make after-school snacking easy, fun, and healthy. But what makes a healthy snack healthy?

It’s easy to choose pre-made and pre-packaged items when thinking of quick things to hold your child’s hunger off until dinner time. The reality is that most of the time, those aren’t the healthiest options. These items are often highly processed, high in sodium, and packed with added sugars. To prepare the perfect after-school snack, include protein and fiber and skip the added sugars.

Components of a Perfect Snack

Protein and fiber are two critical components of a great snack. They not only help balance blood sugar, but they also keep kids full for a lot longer than a simple carb like chips or cookies would.¹ Generally, fiber is easier to get into a snack than protein since fruits and veggies are packed with fiber. Protein can be a challenge, but a great kid-friendly option is yogurt. Yogurt gets its complete protein from milk, making it vegetarian-friendly and loaded with other nutrients, including calcium and vitamin D.² It also contains probiotics, which may have benefits on your child’s immune system — and we all know that could be taking a hard hit this back-to-school season.³

Avoiding high-sugar options is the final key to keeping kids full for longer. Sugar is a fast-burning source of carbohydrates, and that often leads to a sugar high hours before bedtime.

Now that you have the tools to build healthy (and kid-friendly) snacks, here are four yogurt snack ideas you can prep beforehand, either with your child’s involvement or on the spot, to curb that after-school hunger. The best part is they all take less than 10 minutes to prepare.

1. 3-Ingredient Frozen Yogurt Bites

These yogurt bites are great to make ahead and serve later in the day as a kid-friendly treat. They make eating yogurt way more fun, and your child can customize what they want in their cup of yogurt. For this yogurt snack recipe, you’ll need muffin tin liners and a 12-count muffin tin.

Frozen Yogurt Bites

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• Author: Dr. Nicole Avena
• 
  Total Time: 25 minutes
• 
  Yield: 12 cups

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These yogurt bites are great to make ahead and serve later as a kid-friendly treat. They make eating yogurt way more fun, and your child can customize what they would like in their own cup of yogurt. It’s like a tasty frozen parfait bite that your kids are sure to love!

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Ingredients

Units USM

• 3 cups Stonyfield Organic Whole Milk Probiotic yogurt, plain
• 3 cups granola
• 2 cups fresh fruit of choice, diced (we used strawberries and blueberries)

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Instructions

1. For prep; cut up your fresh fruit into small pieces.
2. Place your muffin tin liners into your muffin tin and sprinkle a layer of granola (about 1 tablespoon) into the bottom of each liner.
3. In a bowl, add the Stonyfield yogurt and 1½ cups of your cut fruit and mix together. Use a fork or potato masher to blend your fruit into your yogurt until it is mostly mixed in.
4. Spoon a layer of the yogurt and fruit mixture, roughly 2 tablespoons, in each cup on top of the granola.
5. Top each with a sprinkle of granola, then the remaining berries.
6. Place the muffin tin into your freezer for 4 hours or until frozen.
7. Take them out of the freezer when ready and allow them to thaw for 10 minutes before enjoying!

Notes

This recipe is good in the freezer for up to 2 months! Place them in a freezer-safe container for storage.

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  Prep Time: 25 minutes
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  Cook Time: 0 minutes
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  Category: Snacks
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  Method: Chill
• 
  Cuisine: American

Keywords: yogurt bites

2. Cheerio & Yogurt-Covered Strawberries

Here’s another easy, 3-ingredient yogurt snack recipe! Meet the chocolate-covered strawberry’s healthier cousin! Your child will love this healthy yogurt snack with an added crunch from Cheerios. For this recipe, you’ll need parchment paper and a large plate or baking sheet.

Cheerio & Yogurt-Covered Strawberries

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• Author: Dr. Nicole Avena
• 
  Total Time: 15 minutes
• 
  Yield: 12 servings

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Meet the chocolate-covered strawberry’s healthier cousin! Your child is sure to love this healthy snack that has an added crunch from Cheerios.

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Ingredients

Units USM

• 12 strawberries, with the stems on
• 1 cup Stonyfield Organic Whole Milk Probiotic yogurt, plain
• 1 cup plain Cheerios

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Instructions

1. Wash and pat dry whole strawberries.
2. Then, hold each strawberry by the stem and dip each end into the Stonyfield yogurt.
3. Place the Cheerios on the yogurt around each strawberry, fully covering them. Another option, place the dipped strawberries on the parchment-lined plate or sheet pan and sprinkle the Cheerios over your yogurt-covered strawberries.
4. You can enjoy them right then or move the sheet pan with the Cheerio and yogurt-covered strawberries to the fridge and refrigerate!

Notes

For this recipe, you’ll need parchment paper and a large plate or baking sheet.

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  Prep Time: 15
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  Category: Snacks
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  Method: Chill
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  Cuisine: American

Keywords: yogurt-covered strawberries

3. Yogurt Pops

These two-ingredient yogurt pops should be a household healthy popsicle staple. They are easy to make and stay well in the freezer whenever your child is craving a sweet treat. This also makes for a fun after-school activity and treat! You’ll need six popsicle sticks for this recipe.

Yogurt Pops

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• Author: Nicole Avena
• 
  Total Time: 2 minutes

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Description

These two-ingredient yogurt pops should be a household healthy popsicle staple. They are not only easy to make but stay well in the freezer for whenever your child is craving a sweet treat.

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Ingredients

• 6 Stonyfield YoBaby cups
• Age-appropriate toppings of choice (we used sprinkles, shaved almonds, and coconut shreds)

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Instructions

1. Take the yogurt cups, remove the wrapper on the tops, and stick a popsicle stick into the yogurt.
2. Place them in the freezer for at least four hours until firm.
3. When set, pop the popsicle out from the desired yogurt cup without disturbing the stick. Roll the pop in your child’s (age-appropriate) favorite topping and enjoy!

Notes

You’ll need six popsicle sticks for this recipe.

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  Prep Time: 2 minutes
• 
  Category: Snacks
• 
  Method: Chill
• 
  Cuisine: American

4. Yogurt Granola Banana Pops

Another great freeze-ahead option can be made using bananas. These make the perfect warm-weather treat. For this recipe, you’ll need eight popsicle sticks, a baking sheet for freezing, and parchment paper.

Yogurt Granola Banana Pops

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• Author: Dr. Nicole Avena
• 
  Total Time: 2 hours 10 minutes
• 
  Yield: 4 servings

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Description

Here’s a delicious freeze-ahead option using bananas. A perfect snack for the kids and the whole family!

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Ingredients

Units USM

• 2 bananas
• 1 carton (32 oz) Stonyfield Organic Whole Milk Probiotic yogurt, plain
• 1/2 cup granola with dried fruit (we used dried cranberries)

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Instructions

1. Peel and cut a banana in half vertically.
2. Stick a popsicle stick or cookie stick through the cut end. This makes the banana easier to hold and decorate.
3. Dip the end of the banana in the yogurt. You can roll this in a bowl, but we found it easier to dip it directly from the Stonyfield yogurt carton.
4. Have the granola and dried fruit on a lined baking sheet and roll the yogurt-covered banana into the mixture. Another option is to sprinkle on the granola and dried fruit. Have fun with the toppings. This could also be dark chocolate chips!
5. Place the bananas on a lined baking sheet and put them in the freezer between 2-4 hours before serving.

Notes

For this recipe, you’ll need four popsicle sticks, a baking sheet for freezing, and parchment paper.

• 
  Prep Time: 10 minutes
• 
  Category: Snacks
• 
  Method: Chill
• 
  Cuisine: American

Keywords: banana pops

These four yogurt snack recipes are quick, easy, and affordable ways to get your child to eat more protein and fruit. The key elements of a healthy snack can allow you to get creative with your choices, like high-fiber fruits and veggies like bananas, berries, apples, pears, broccoli, carrots, and cauliflower.⁴ High-protein options that avoid meat include yogurt and cottage cheese.⁵ Whether these yogurt snacks are a treat or a daily staple, your child will love a healthy, sweet way to kick their after-school hunger.

Baby-led weaning, which allows the baby to be in charge of their feeding, might be a new concept to many. In recent years, there has been a popular transition from spoon-feeding at six months to emphasizing hand-held complementary foods instead. If you’re interested in this approach, having some baby-led weaning food and recipes ready is helpful to allow your little one to explore. It’s important to note that safety is a priority when initiating new foods at the correct age and letting your baby lead the way.¹

The baby-led weaning approach encourages your baby to explore, choose, and physically use their hands to decide what they want to eat. It emphasizes family mealtimes, building a positive relationship with food, and facilitating oral motor development. But baby-led weaning may not suit all infants and families for various reasons, so it’s your choice to decide if it fits into your lifestyle and parenting goals.

What is Baby-Led Weaning?

Baby-led weaning is transitioning from only drinking mama’s milk or formula to adding complementary foods into the little one’s diet when they reach about six months old and letting them take the lead.³

Though research is limited on baby-led weaning, or BLW, and most evidence supporting the concept is derived from observational and anecdotal studies, there is the promise that it can help develop positive eating behaviors and food preferences. It can promote healthy body weight and adventurous eating with the right baby-led weaning recipes. Sharing mealtimes with family or friends also models to the little one what regular eating patterns look like and how to start using their oral motor skills.²

Some common risks with the BLW approach are choking hazards, inadequate calorie intake, and iron deficiency. Additionally, the types of foods you decide to introduce in your baby-led weaning recipes matter. For example, if adults at the table are eating pepperoni pizza, that food should not be introduced to a child due to the amount of salt. Your baby’s kidneys can’t handle it! Therefore, if you plan on sharing meals with your baby, be sure to limit the salt, sugar, and spice, or consider preparing a safe, separate meal for the child to eat during mealtime.²

How Can You Start BLW?

To start with BLW, determine if your baby is ready to eat solid foods. Some good indicators include:^3,4

• Head and neck control and stability
• Tongue control; swallowing food rather than pushing it out of their mouth
• Sitting up with no support
• Bringing hands or objects to their mouth
• Grasping small things—like toys or food

Now that you’ve determined your baby is ready to start eating complementary foods, here are some general guidelines for introducing your little one to solid foods.

One At a Time

Start with one food at a time. The common recommendation is introducing one food besides breast milk or formula feedings. Start with one serving of that baby-led weaning recipe on the first day, introducing only one food over three days. Pay attention to your baby’s tolerance and like or dislike of the new foods.

Soft is Best

The softer the food, the better. Aim to introduce foods easily dissolved with saliva and require no chewing to decrease the risk of choking. On that note, avoid foods that are a designated choking risk, like whole grapes, large chunks of other fruit, or hot dogs.

Go Small

Remember to keep it small. Introduce small portions, encourage your little one to eat slowly, and always watch them while eating.

Location, Location, Location

The location of mealtime matters. When introducing any new food, be sure to be in a safe space, like at home or a doctor’s office (if introducing allergenic foods). Also, creating a routine to support adherence to regular eating patterns is important. That could look like a family dinner at home.

Be Persistent

Finally, stick with it! It can be difficult if your baby consistently rejects new foods; however, remember that this is the first time your little one has eaten anything thicker than breast milk or formula, so it may take introducing the food multiple times for them to eat it willingly.

Baby-Led Weaning Recipe Ideas

Breakfast

French toast fingers with maple yogurt

Use any good, sturdy whole-grain bread for this sweet, hand-held breakfast treat. Whole-wheat bread is a fiber- and mineral-rich carbohydrate for a baby. This recipe is easily doubled so adults and older kids can join in.

French Toast Fingers With Maple Yogurt

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• Author: Dr. Nicole Avena
• 
  Yield: 4 servings

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Ingredients

Units USM

• 1 cup plain or vanilla Greek whole-milk yogurt
• 2 tablespoons maple syrup
• 2 eggs
• 1/3 cup milk
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 1/2– to 3/4-inch-thick slices whole-grain bread
• 1 tablespoon butter

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Instructions

1. In a small bowl, mix the yogurt and maple syrup; set aside. In a medium bowl, whisk the eggs to blend. Gradually whisk in the milk, cinnamon, and vanilla. Pour the mixture into a shallow baking dish.
2. Place one slice of bread in the milk mixture; turn over and let soak for 1 to 2 minutes.
3. Warm a large frying pan or griddle over medium heat. Brush the pan lightly with the butter. Add the soaked bread slice (and place another slice in the mixture to soak). Cook until brown on the bottom, about 4 minutes. Turn over and cook until brown on the other side, about 4 minutes.
4. Cut each slice into ½- to ¾-inch-wide strips. Serve with the maple yogurt for dipping.

Notes

Use any good, sturdy whole-grain bread for this sweet, hand-held breakfast treat. Whole-wheat bread is a fiber- and mineral-rich carbohydrate for a baby. This recipe is easily doubled so adults and older kids can join in.

To store: Leftovers can be refrigerated or frozen and reheated in the toaster.

Keywords: baby-led Weaning Foods, baby-led weaning recipes, French Toast recipe

Lunch

Coconut milk rice pudding with crushed raspberries

This creamy sweet treat is made with coconut milk and topped with raspberries, which add vitamin C.

Coconut Milk Rice Pudding With Crushed Raspberries

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• Author: Dr. Nicole Avena
• 
  Yield: 2 cups

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Ingredients

Units USM

• 1 cup water
• 1/3 cup jasmine rice
• 1 1/2 cups light coconut milk
• 2 1/2 tablespoons sugar
• 1 egg yolk
• 2 teaspoons cornstarch
• 1/8 teaspoon vanilla
• 1/4 cup fresh or thawed frozen raspberries

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Instructions

1. Place the water and rice in a small saucepan over medium-high heat and bring to a boil.
2. Turn the heat to low, cover, and simmer until the liquid is absorbed and the rice is soft, about 20 minutes. Stir in the coconut milk and 2 tablespoons of the sugar and bring to a simmer.
3. In a small bowl, stir together the egg yolk, cornstarch, vanilla, and remaining ½ tablespoon sugar into a smooth paste. Whisk a little bit of the hot milk mixture into the egg mixture until smooth, and then stir the egg mixture into the hot milk.
4. Bring to a gentle boil over medium heat. Cook, stirring constantly, allowing the mixture to bubble for 2 minutes.
5. Remove from the heat and spoon the mixture into bowls or ramekins. Place a piece of wax paper directly on the surface of each serving to prevent a skin from forming. Chill until cool, about 2 hours. Mash the raspberries with a fork and spoon them over the top before serving.

Notes

This creamy sweet treat is made with coconut milk and topped with raspberries, which add vitamin C.

To store: You can refrigerate for up to two days.

Keywords: baby-led Weaning Foods, baby-led weaning recipes, rice pudding recipe

Dinner

Zoodles with creamy pesto

Makes about 4 cups

Zoodles, or zucchini noodles, are a fun alternative to pasta. Gently mixed with a simple basil pesto, they make a tasty vitamin C–filled lunch or side dish that adults and older kids will like, too. A spiralizer is an inexpensive gadget that makes corkscrew-curly vegetable noodles. You can also make zucchini noodles using a vegetable peeler.

Zoodles with creamy pesto

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• Author: Dr. Nicole Avena
• 
  Yield: about 4 cups

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Ingredients

Units USM

• 2 cups packed fresh basil leaves
• 1/4 cup olive oil, plus 2 teaspoons
• 3 tablespoons water
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, peeled
• Sea salt
• 3 pounds zucchini
• 1/4 cup grated Parmesan cheese

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Instructions

1. In a food processor, whirl the basil, 1/4 cup olive oil, water, lemon juice, garlic, and a pinch of salt until a smooth pesto sauce forms.
2. Rinse and dry the zucchini and trim both ends. Using a spiralizer, cut the zucchini into noodles. (If you don’t have a spiral cutter, you can use a peeler to shave each zucchini into wide, thin ribbons.)
3. Chop the pile of zucchini noodles a few times to have shorter strands.
4. In a large nonstick frying pan over medium-high heat, warm the remaining 2 teaspoons of oil. Add the zucchini noodles and sprinkle them lightly with salt. Cook, stirring often until the noodles are bright green and softened, 5 to 6 minutes.
5. Toss the noodles gently with the pesto sauce. Mound in bowls and cut into small pieces or mash to a texture your baby can handle. Top with the parmesan cheese before serving.

Notes

Zoodles, or zucchini noodles, are a fun alternative to pasta. Gently mixed with a simple basil pesto, they make a tasty vitamin C–filled lunch or side dish that adults and older kids will like, too. A spiralizer is an inexpensive gadget that makes corkscrew-curly vegetable noodles. You can also make zucchini noodles using a vegetable peeler.

Keywords: baby-led Weaning Foods, baby-led weaning recipes, zoodles recipe

Tips and Tricks for Baby-Led Weaning Recipes

When preparing new foods, like fortified cereal, mix it with breast milk, formula, or water to create a consistency that is easy for your baby to swallow.

In correspondence with your pediatrician, consider introducing infants to potentially allergenic foods in conjunction with other complementary foods (including peanuts, eggs, dairy products, nuts, wheat, shellfish, and soy)—one at a time, of course. However, remember that age-appropriate introductions, such as cow’s milk, as it is recommended to introduce at 12 months of age or older.

A baby-led weaning approach may be an excellent choice for you, your family, and your little one. It is a great introductory feeding option emphasizing family mealtime, building a positive relationship with food, and facilitating oral motor development.

If you’re like most busy moms, you don’t always have a ton of time to spend making dinner. But that doesn’t mean you have to settle for unhealthy fast food or bland frozen meals. There are plenty of delicious and healthy 30-minute dinner idea options out there, and here are 10 of my favorites.

Ten 30-Minute Dinner Ideas Your Family Will Love

1. Amber Chili

On a cold winter night, sometimes you just crave a little comfort, and a big bowl of chili with all the toppings makes you feel warm and cozy. This amber chili recipe puts a little twist on traditional chili with the added flavor from the amber beer. You’ll never go back once you try it.

Ingredients:

• 1-2 tbsps. olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2-3 jalapeno peppers, seeded and diced
• 2 pounds of ground beef or venison
• 3 tbsps. chili powder
• 2 tbsps. cumin
• salt and pepper to taste
• 1 cup amber beer
• 28 oz. can of tomato sauce
• 28 oz. can of petite diced tomatoes
• kidney or black beans

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add onion and bell peppers and sauté until translucent.
3. Add jalapenos and garlic and sauté for another 2-3 minutes.
4. Add meat and seasoning and cook, breaking apart the meat, until no pink remains.
5. Add in the amber beer. (Then drink the rest!)
6. Stir in tomato sauce, diced tomatoes, and beans.
7. Reduce heat to low, cover, and let simmer for 15-20 minutes.
8. Serve with your favorite chili toppings.

2. Fajitas

Tacos are the perfect meal for busy families. This 30-minute dinner idea is quick (made in under 30 minutes) and easy, and everyone loves them. Plus, there are endless possibilities for toppings, so you can customize them to please even the pickiest eaters.

Ingredients:

• 1 pound protein of your choice (beef, chicken, pork, sausage, shrimp, or a combination), sliced or diced
• 1 pack of mushrooms
• 1-2 bell peppers (any color)
• 1 onion
• 1 tbsp. olive oil
• 1 tbsp. lime juice
• ½ tsp. salt
• ½ tsp. pepper
• ½ tsp. chili powder
• ½ tsp. cumin
• 8 tortillas, warmed

Directions:

1. Combine all ingredients into a large Ziploc bag and mix well.
2. When ready to cook, heat a large skillet and pour in all ingredients.
3. Cook for about 10 minutes until the meat is fully cooked through.
4. Serve in a warm tortilla or a bowl with your favorite fajita toppings.

3. Shake and Bake Pork Chops or Chicken

Some nights, you just need something that takes no brain power to prep. This 30-minute dinner idea is so easy to make. Grab a pre-made, bagged salad or heat some veggies for a quick side, and you’ve got an easy and delicious weeknight meal. Best of all, clean-up is a breeze!

Ingredients:

• Shake ‘N Bake Season Packets
• pork chops or chicken breast (slice thin to cook faster)

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil (this will make clean-up easy).
3. Pour the Shake’ N Bake seasoning packets into the provided bag.
4. One at a time wet the meat with water and shake it in the bag, coating it with seasoning mix.
5. Place the coated meat on the baking sheet and bake for 20-30 minutes, depending on the thickness.
6. Serve with a side salad or veggie of your choice.

4. Chicken Fried Rice

This quick and easy chicken fried rice is a family favorite. It is very tasty and makes a ton which is great for leftovers throughout the week.

Ingredients:

• 1-2 tbsps. olive oil
• 1 pound chicken breast, diced
• 3 eggs
• 1 bag of Trader Joe’s vegetable fried rice or 4 cups of brown rice with 1 bag of frozen carrots and peas
• salt and pepper to taste
• 4 tbsp. of soy sauce or coconut aminos

Directions:

1. In a large skillet or wok, heat olive oil over medium heat.
2. Add chicken and cook for about 5 minutes until it is no longer raw.
3. Move the chicken to the outer edge of the pan and scramble the eggs in the center. You can also do this in a separate pan if you prefer.
4. Add rice (or rice and veggies) and stir until evenly combined.
5. Heat until all ingredients are fully cooked.
6. Season to taste with salt, pepper, and soy sauce.

5. Burger Bowls

When you’re craving a juicy burger but don’t want to fire up the grill, burger bowls come together in a snap. It’s a favorite dinner idea that can be made in 30 minutes. They are a lighter option than a traditional burger and can be customized to satisfy everyone’s taste buds.

Ingredients:

• 1 pound ground beef or chicken
• 4 tbsp. garlic powder
• ½ tsp. salt
• ½ tsp. pepper
• 1 tbsp. olive oil for cooking
• lettuce or rice for base
• bacon

For the burger sauce:

• ¼ cup mayonnaise
• 2 tbsps. ketchup
• 1 tbsp. soy sauce or coconut aminos
• 1 tsp. onion powder
• ½ tbsp. relish
• ½ tbsp. maple syrup
• pinch of salt and pepper

Directions:

1. Cook bacon in the oven or on the stovetop until brown.
2. While bacon is cooking, heat olive oil in a skillet and add ground meat.
3. Cook ground meat, breaking apart until no pink remains. Season with salt, pepper, and garlic powder.
4. Prepare your base by cooking rice according to the package or washing and chopping lettuce.
5. Combine all ingredients for the burger sauce and mix well.
6. Assemble all ingredients for your burger bowl. Top with your favorite burger toppings like pickles, onions, and cheese. Finish with a drizzle of the burger sauce.

6. Easy Meatball Stromboli from Kait’s Kitchen

This Easy Meatball Stromboli from Kait’s Kitchen is a perfect weeknight meal; plus, it’s a great way to use any leftover meatballs.

Ingredients:

• Classic Pizza Crust Pillsbury Dough
• 1 tbsp. of raw grits (can use five-minute grits)
• 16 frozen meatballs
• ½ cup jarred marinara sauce
• ½ cup fresh mozzarella cheese, sliced into small rounds
• egg wash (1 egg mixed with 1 tsp. water)
• ¼ tsp. coarse sea salt
• ¼ tsp. onion flakes
•  ¼ tsp. garlic flakes
• 2 tbsps. freshly grated parmesan cheese

Directions:

1. Preheat oven to 400 degrees.
2. Heat the marinara sauce and meatballs in a medium saucepan for about 10 minutes on low heat.
3. Roll the pizza dough on a clean surface and sprinkle lightly with raw grits to prevent sticking.
4. Flip the pizza dough onto a baking pan and gently stretch it out to create a rectangle approximately 13 x 9 inches.
5. Slice diagonal lines on the outer edges of the dough, leaving about five inches in the middle.
6. Place the sliced mozzarella down the center of the dough and top with meatballs and a small amount of marinara sauce.
7. Enclose the mozzarella, meatballs, and sauce by folding the strips of the dough inward. Start from the bottom and work your way up the sides, crisscrossing the pieces. Make sure the meatballs are tucked in.
8. Brush the stromboli with the egg wash and sprinkle with salt, onion, and garlic flakes.
9. Bake at 400 degrees for 15-17 minutes.
10. Sprinkle with parmesan cheese and return to the oven for another minute to warm.
11. Serve with marinara for dipping.

7. Air Fryer Egg Rolls and Edamame

These delicious little rolled-up bundles can be prepared in 30 minutes or less, making them the perfect weeknight dinner idea. Plus, they’re versatile, so you can fill them with just about anything you like. These egg rolls will hit the spot if you’re in the mood for chicken, veggies, or something a little more adventurous.

Ingredients:

• 1 pound ground beef or turkey
• 2 tbsps. minced garlic
• ½ of a 10-oz. bag of shredded carrots
• 1 onion, diced
• 10 oz. bag of angel hair coleslaw
• ½ tsp. ground ginger
• salt and pepper to taste
• 2 tbsp. of soy sauce or coconut aminos
• drizzle of sesame seed oil
• egg roll wrappers

Directions:

1. In a medium pot, heat olive oil and sauté onions until translucent.
2. Add in meat and cook, breaking apart until no pink remains.
3. Add in coleslaw and cook for 3-5 minutes.
4. Add coconut aminos, sesame oil, and seasonings, and combine well.
5. Lay out one egg roll wrapper and scoop a large spoonful of mixture into the center.
6. Fold the egg roll wrapper envelope-style to form an egg roll. You can use a small amount of water on the edges to help it stick closed.
7. Spray your air fryer basket with cooking spray.
8. Cook egg rolls for 7-8 minutes, flipping halfway.

8. Grilled Chicken Cobb Salad

A grilled chicken Cobb salad is a perfect 30-minute dinner idea for those nights when you’re short on time but still want something healthy and delicious. A salad is ideal for even the pickiest eaters because it can be customized and assembled for each person’s liking.

Ingredients:

• lettuce
• eggs
• bacon
• blue cheese
• avocado
• red onion, diced
• tomatoes, diced
• grilled chicken breast or rotisserie chicken
• dressing of choice

Directions:

1. Cook your bacon in a skillet until brown or in the oven, and then chop it up.
2. Hard-boil eggs for 10 minutes, peel and slice.
3. Wash, dry, and chop the lettuce.
4. Combine as much as you want of all the ingredients for your salad and top with your favorite dressing.

9. Skillet Ranch Chicken Thighs

If you’re looking for a meal that tastes like it took hours to cook but is ready in about 30 minutes, you need to try these skillet ranch chicken thighs. This quick-and-easy recipe is the perfect weeknight dinner solution. It only requires a few ingredients and is packed with flavor thanks to the ranch seasoning. So go ahead and try it—your taste buds (and your wallet) will thank you!

Ingredients:

• 4 to 6 bone-in, skin-on chicken thighs
• 1 ½ tbsps. olive oil
• ranch season packet or make your own

To make your ranch seasoning, mix together:

• 1 tbsp. dried parsley
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried dill
• 1 tsp. dried chives
• ½ tsp. black pepper
• ½ tsp. salt

Directions:

1. Preheat oven to 425 degrees.
2. Pat chicken thighs dry and season with ranch season mix on both sides.
3. In a cast iron skillet, heat oil on medium heat.
4. Place chicken thigh into oil, turn heat to medium-high, and sear for 5 minutes on each side.
5. Put the skillet in the oven and roast chicken for about 20 minutes until the center temperature reaches 165 degrees.

10. Pizza

Who doesn’t love pizza? You can use store-bought dough or make your own (it’s not as difficult as you might think). Make several personal-sized pizzas customized with each person’s favorite toppings or one large pizza for the whole family to enjoy.

Ingredients:

• pizza sauce or pesto
• cheese of your choice
• pizza toppings of your choice (pepperoni, mushrooms, bell peppers, onions, jalapenos, pineapples, olives, etc.)
• pizza dough

For your pizza dough:

• 1 cup self-rising flour
• ½ cup Greek yogurt
• 1 egg
• ¼ tsp. garlic powder

Directions:

1. Preheat oven to 450 degrees.
2. Combine all ingredients for pizza dough (you can use a stand mixer to make it easier) if using homemade dough.
3. Roll out dough (homemade or store-bought) on a flat surface using a little flour to prevent sticking.
4. Add desired pizza toppings.
5. Cook for 10-12 minutes.

We hope you enjoy some of these easy 30-minute dinner ideas that you can prepare in 30 minutes or less. Next time you have a busy weeknight, give one of them a try!

Hallelujah! The warm weather is finally coming around! With summer not too far away, I’m so excited to share some easy-to-make, kid-friendly popsicle recipes. Sure, store-bought popsicles are great, and I always assumed making homemade popsicles would be too much work to be worth it. But I’m here to tell you I’ve officially been converted! No more store-bought popsicles for us. Homemade all the way! These recipes are quick and easy, and you can even get the kids involved in making them.

I’ll include notes about each recipe and any tips or tricks I picked up during my little experiment. I used a popsicle mold with 12 spaces – I got it on Amazon. If your popsicle mold is smaller, simply adjust your measurements. These popsicle recipes are VERY forgiving, so your measurements can be completely flexible. If you want to add more of one flavor, add more in. This does not have to be an exact science. Thank goodness, right? In general, popsicles that have yogurt in them will have a creamier texture (think fudgsicle or creamsicle), whereas popsicles that contain more of a water or juice base will have more of an ice pop texture like a traditional popsicle.

6 Delicious Homemade Popsicle Recipes Kids Will Love

#1 Strawberry Cheesecake Bars

Ingredients:

• 3 cups strawberries (fresh or frozen)
• 3 cups vanilla Greek yogurt

Directions:

Add the strawberries and yogurt to a blender, and blend until smooth. Pour the mixture evenly throughout your popsicle mold. Place in the freezer overnight. It doesn’t get any easier than that!

* This one is very easy to adjust for however many popsicles you have. Just use equal parts strawberries and yogurt!

#2 “Berry” Patriotic Popsicles

Ingredients:

• 2 ½ cups raspberries (fresh or frozen)
• 1 cup water
• 2 tablespoons agave honey
• 3 cups vanilla Greek yogurt, divided
• 1 cup blueberries (fresh or frozen)
• blue food coloring (optional)

Directions:

Place the raspberries, water, and honey into a blender and blend until smooth. Pour evenly throughout the popsicle molds. Next, use 2 cups of the yogurt to layer throughout the popsicle molds on top of the raspberry mixture. Then combine the remaining cup of yogurt with the blueberries by gently stirring with a spoon. Add blue food coloring if desired (I used only one drop). Layer the blueberry mixture over the yogurt layer, so you end up with red, white, and blue layered popsicles. Place in the freezer overnight. These are perfect for a Memorial Day or summer get-together!

* NOTE: do not give honey to a child under one year of age 

#3 Watermelon Strawberry Popsicles

Ingredients:

• 4 cups cubed watermelon
• 1 ½ cups strawberries (fresh or frozen)
• Zest and juice of 2 limes

Directions:

Combine all of the ingredients in a blender and blend until smooth. Pour evenly throughout your popsicle molds. Place in the freezer overnight.

#4 Strawberry Cherry Beet Popsicles

Ingredients:

• 3 cups strawberries (fresh or frozen)
• 1 ½ cups pitted cherries (fresh or frozen)
• ¼ cup cooked beets
• 2 tablespoons honey
• 1 cup Vanilla Greek yogurt

Directions:

Combine all of the ingredients in a blender and blend until smooth. Pour evenly throughout your popsicle molds. Place in the freezer overnight.

*NOTE: Omit the honey if you are giving this to a child under one year of age; also, beets and cherries can stain clothing, so keep this in mind when giving to your babes.

#5 Blackberry Lemon Cheesecake Bars

Ingredients:

• Zest and juice of 2 lemons (about 1/3 cup juice)
• 2 cups Vanilla Greek yogurt
• 2 ½ cups blackberries (fresh or frozen)
• 2 cups mixed berry Greek yogurt

Directions:

Stir the lemon zest and juice with vanilla yogurt. Set aside. Place the blackberries and mixed berry yogurt into a blender and blend until smooth. Set aside. Layer the popsicles by alternating small spoonfuls of the lemon mixture and spoonfuls of the blackberry mixture until full. Place in the freezer overnight.

#6 Strawberry Mango Orange Popsicles

Ingredients:

• 2 cups frozen mango chunks
• 2 cups strawberries (fresh or frozen)
• 1 cup orange juice

Directions:

Combine all of the ingredients in a blender and blend until smooth. Pour evenly throughout your popsicle molds. Place in the freezer overnight.

I hope you enjoy making these homemade popsicle recipes this spring and summer with your little ones! Feel free to experiment with different flavor combinations – the possibilities are endless! And if enjoying with your smallest babes, be sure to supervise them for safety! That being said, popsicles make for great, yummy teething relief!

Stay cool, friends!

Hard seltzers may have been all the rave these past few summers, but sangria is forever a staple for warmer days. It’s sweet, fruity, colorful, and perfect for every photo op that encompasses a sunshine state of mind.

Plus, the wine-based beverage makes for a great party punch that’s easy to make and can be made in large batches for guests who want the drinks to keep flowing.

With dozens of sangria recipes out on the web, we’ve vetted the Mama Mia Sangria that’s sure to be a crowd-pleaser. Crafted by Kitty Stallings on Grill It! With Bobby Flay, a native Mississippian serving up delectable recipes to help people lose or maintain weight, this sangria is the perfect blend of fizz and citrus.

Mama Mia Sangria

Ingredients

The Liquids

• 1 bottle of red wine of your choosing, chilled (recommended options are Shiraz or Zinfandel)
• 1-liter ginger ale, chilled

The Mix-Ins

• 1 lemon
• 1 lime
• 1 orange
• 1 large orange, juiced
• 1 small can of chopped pineapple in juice, drained
• 1 cup of strawberries, hulled (a.k.a. remove the leafy green top)

Optional: Dash of Sweetness

• 1 tablespoon of sugar, or as needed for taste

Preparation

1. First things first: Rinse all the fresh fruits before using them and slice the lemon, lime, and one of the oranges into wedges. Then, cut up the strawberries and place all the mix-ins to the side.

2. Juice the citrus fruits, including the remaining large orange, and store them in your preferred pitcher.

3. Toss in the wedges and drained pineapples into the pitcher.

4. Add chilled wine and sugar, then stir.

5. Before serving, add the ginger ale and top off with sliced strawberries.

*Note: If you will not be serving the sangria immediately, it is best to chill the sangria overnight. If you’re making it the day of your event and didn’t get a chance to chill the wine or ginger ale, pour the mixture over ice when serving guests.

Make It Virgin

For pregnant mamas out there who need some very much-needed cooling down to combat the intense heat and humidity of summer, you can easily make this Mama Mia Sangria virgin. Simply swap out the red wine for a combination of cranberry juice or red grape juice to recreate the refreshing and vibrant drink, sure to quench your thirst and make you feel included.

If you’re not a fan of the sourness and bitterness of cranberries, opt for apple juice instead to give your sangria a sweeter kick.

Make It Healthier

Ginger Ale Alternative

To help cut down on sugar—and keep your baby from doing somersaults in the womb—replace ginger ale with unflavored sparkling water. Not only does it provide some bubbles to your sangria, but it also makes for a balanced blend. Another option is diet ginger ale, which has zero calories and sugar.

Sugar Alternative

While white granulated sugar has been the name of the game for centuries, there are now healthier alternatives on the market. Opt for a more natural substitute, like monk fruit sweetener (derived from monk fruit native to Southeast Asia, has no calories, and is a lot sweeter than regular sugar). Stevia is another popular option that health advocates have flocked to in recent years, extracted from the leaves of Stevia rebaudiana grown in Brazil and Paraguay.

Make It Into a Slushie

Put a twist on your splashy sangria by making it into a slushie—we’re confident it’ll be an even bigger hit at your next cookout. The cooling, palatable frozen sangria hits the spot and makes sitting outside in the sun an enjoyable and comfortable experience.

If you forget to chill your wine and ginger ale overnight, don’t fret, as you’ll still be in good hands. You can easily assemble the frozen concoction, make it within minutes, and be ready to drink in seconds.

Ingredients

The Liquids

• 1 lemon, freshly squeezed
• 1 lime, freshly squeezed
• ¼ cup of orange juice, freshly squeezed
• 1 bottle of red wine of your choosing (recommended options are Shiraz or Zinfandel)
• 1-liter ginger ale

 The (Frozen) Mix-Ins

• 1 cup chopped and frozen pineapple
• 1 cup chopped and frozen strawberries
• 1 cup ice cubes, crushed

 Optional: Dash of Sweetness

• 1 tablespoon of sugar, or as needed for taste

 The Garnishings

• Strawberries, sliced
• Lemons, sliced
• Limes, sliced

Preparation

1. Juice all citrus fruits.

1. Combine freshly squeezed juices in a blender with red wine, ginger ale, all frozen fruits, sugar, and ice. Process until smooth.
2. Taste and add sugar as needed.
3. Add sliced strawberries, limes, and lemons to the rim of your glass and immediately serve. (No overnight marinating needed here!)

Whether you go with the original Mama Mia sangria, virgin alternative, healthy version, or frozen version, your guests (and their taste buds) will remember this for summers and holidays to come. For additional summer mocktails that’ll impress the crowd, check out our summer mocktails round-up here.

We are ready for the fall season to come, but while the temperatures outside are still high, we are making some yummy sweet treats in the kitchen with the kids to cool down. Something that I love to do with my son is to bake in the kitchen. He really enjoys measuring out ingredients, helping pour the ingredients in a bowl, and mixing everything together. I wanted to make ice cream sandwiches with him, but I wanted to make a guilt-free, healthier recipe. So that’s what we did using Kabrita’s gentle goat milk foods!

Who is Kabrita?

Kabrita USA delivers nourishment and comfort to children and their parents through their line of gentle Goat Milk-based foods. They are 100% women run and led by Moms and empower families with a new choice in formula feeding — one that marries the ideal of all-natural with the rigor and safety of science. That’s why they’ve created a line of nutrient-dense first foods with the gentle goodness and nutrition of goat milk.

Why Goat Milk?

There are several important differences between cow milk and goat milk.

1. Eat-to-Digest: Compared to cow milk, goat milk protein forms a smaller, softer, and looser curd in the tummy, which leads to quick and easier digestion.
2. Good Fats: The fats in goat milk are also naturally easy to digest. They are smaller than cow milk fats and rich in beneficial short and medium-chain fatty acids.
3. Healthy Prebiotics: Compared to cow milk, goat milk contains more gut-supportive prebiotic oligosaccharides.
4. Naturally Nutritious: Goat milk is rich in critical nutrients. Compared to cow milk, it has shown superior mineral bioavailability.

Goat milk has always been a bit of a trade secret and Kabrita has harnessed the gentle benefits of goat milk into their line of Goat Milk Foods, designed for babies and toddlers. This is why I thought it would be a great idea to make our ice cream sandwiches with Kabrita’s gentle goat milk foods for a healthier and better recipe!

Healthier Vanilla Ice Cream Recipe

This healthy vanilla ice cream contains no heavy cream or sugar, but it is still smooth, creamy, and has that sweet vanilla flavor that we all love. And you and your child would never guess that it’s made with Kabrita Goat Milk Formula! It’s a perfect base for your ice cream recipe because it’s fortified with 22 Vitamins & Minerals and Omega-3 Fatty Acids to deliver essential nutrients that little ones need. Parents love the nutritional boost it offers their little ones. In 8 ounces of Kabrita Goat Milk Formula, you’ll receive:

• Almost 50% of your toddler’s daily recommended intake of iron
• Almost 20% of your toddler’s daily recommended intake of vitamin D
• Almost 20% of your toddler’s daily recommended intake of omega-3 fatty acids

Parents also love that there is no added sugar, fewer calories, and more protein in this recipe. You won’t feel guilty at all giving this ice cream to your little ones and giving yourself a second scoop too!

Ingredients

• 1 cup plain nonfat Greek yogurt
• 1 cup (8 oz) Kabrita Goat Milk Formula (mixed with water)
• 1 ½ tsp vanilla extract
• 1 tsp vanilla crème stevia
• ½ tsp xanthan gum
• ¼ tsp salt

Directions

1. The night before you plan on making the ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze that for at least 12-16 hours.
2. Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
3. Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve immediately.

Healthier Chocolate Chip Cookie Recipe

For an ice cream sandwich, you also have to have a delicious cookie! You can make any type of cookie, but my son’s favorite is chocolate chip cookies. Since we made healthier ice cream, I also wanted to make healthier chocolate chip cookies. In this recipe, we included Kabrita’s Organic Goat Milk Porridge – Apple & Cinnamon.

Unlike many other baby cereals, Kabrita’s Porridges are easy to digest and rich in naturally occurring vitamins and minerals. Kabrita Organic Goat Milk Porridges are rich in calcium, good fats, and protein with no added sugars. By simply adding water, Kabrita Porridges are a high-quality, fast, and easy breakfast option. It’s also a great addition to baking recipes – perfect for breakfasts or an anytime snack! That’s why we had to include it in our chocolate chip cookie recipe.

Ingredients

• ⅔ cup plus ½ cup flour
• ½ cup Kabrita Apple & Cinnamon Porridge
• ¼ tsp salt
• ½ tsp baking soda
• 4 tbsp brown sugar
• 4 tbsp regular sugar
• ⅔ cup chocolate chips
• 1 tsp pure vanilla extract
• 4 tbsp vegetable oil
• 1 oz Kabrita Goat Milk Formula (mixed with water)

Directions

1. Preheat oven to 380 degrees.
2. Combine dry ingredients and mix very well.
3. Add wet, and form into a big ball.
4. Make little balls from the big one.
5. Bake for 9 minutes.
6. Remove from the oven when they’re still a little undercooked. Then let them cool for 10 minutes before removing from the tray, as they’ll continue to cook while cooling. They should have spread out, but they might not, so just press down with a spoon or fork if desired.

It takes about 20-25 minutes to make the ice cream and cookie recipe. Preheat the oven while you’re preparing the ice cream, and while it’s spinning, get started on the cookie recipe. You’ll then have a delicious treat for your family that is packed full of nutrients for your littles. It’s a win-win — kids get their refreshing summer sweets, and parents know that they are giving their children a better and healthier sweet treat using Kabrita.

Check out Kabrita Goat Milk Formula & Foods to see if they may be right for your family with their FREE trial box! Inside, you will get a sample of their goat milk-based toddler formula, a sample of their organic goat milk porridge, and a sample of their snack puffs with goat cheese — $30 value!

My favorite part about making smoothies is that I get to drink them, too! When making a smoothie, no matter how green, remember that if you’re adding fresh or frozen fruits, the smoothie will be sweet enough naturally. While my son doesn’t drink a whole smoothie just yet (he’s only 20 months old), I can assure you that he’s taste-tested each of these green smoothies, so they are toddler-approved!

To simplify the smoothie-making process, I recommend buying frozen fruit packages and creating your own blends in baggies in your freezer. It’s the freshest, cheapest, and quickest way to make a smoothie at home. Plus, your kiddo can help you add all the ingredients into the blender jar! Also, these recipes can be poured into ice cream pop molds and served as healthy snacks for kids when the weather gets hot.

3 Green Smoothie Recipes Kids Love

1. Flower-Power Smoothie

At first look, you might think it’s crazy, but cauliflower doesn’t add any taste to a smoothie, and it really packs a punch when adding nutrients. Cauliflower is loaded with vitamin C (which helps us all absorb iron,) not to mention high in vitamin B & K, which support the organs and immune system!

Ingredients

• ½ cup frozen cauliflower
• ½ frozen banana
• ½ ripe avocado or frozen avocado chunks
• ½ cup packed fresh baby spinach
• 1 heaping tbsp nut butter
• 1 tbsp chia seeds
• ⅓ cup unsweetened almond milk or dairy of choice

Procedure

1. Combine all ingredients in a blender and blend until creamy and no chunks remain.
2. Pour into a glass of choice and serve!

2. Deep-Sea Smoothie

I have a deep love for spirulina because it is the ultimate protein! Your kiddos will have fun sprinkling the powder into the blender, and rest assured, a ripe banana and some frozen pineapple chunks create a perfect harmony with Greek yogurt in this delicious smoothie.

Ingredients

• ½ cup plain Greek yogurt
• ½ cup water (can substitute with milk if desired)
• 1 ½ cups fresh baby kale
• ½ cup frozen pineapple
• ½ cup frozen mango
• 2 tsp spirulina powder

Procedure

1. Add the Greek yogurt and water to the bottom of a high-power blender. Add the remaining ingredients on top of the liquids. Blend until smooth.
2. Pour into a glass of choice and serve.

3. Swiss-Seed Smoothie

Ultragreen and ultra delicious! The nut butter rounds out the flavors in yet another protein-filled smoothie! Not to mention iron-rich because of the deep leafy greens. A winner any day of the week.

Ingredients

• 2 cups fresh swiss chard leaves
• 1 banana, frozen
• ½ cup frozen pineapple
• 1 tbsp flaxseed meal
• 1 heaping tbsp nut butter
• ½ cup unsweetened coconut milk
• 1 tbsp hemp seeds

Procedure

1. Combine all ingredients in a blender and blend until creamy and no chunks remain.
2. Pour into a glass of choice and serve.

Not only are these green smoothies toddler-approved, but they are also wonderful for mamas (and healthy pregnancy snacks)! Packed with nutrients, vitamins, and minerals, these quick and easy smoothies are the perfect breakfast or healthy snack for moms on the go!

During the colder months, sometimes just the thought of being in the kitchen all evening makes me exhausted. Does anyone else wish we moms could just hibernate through the winter? Unfortunately, that’s not possible. Even though hibernating through the winter isn’t likely for any of us, we can still do little things to ease our busyness and make life a bit easier, especially when making dinner.

In keeping the promise to myself to do fewer dishes this year (sigh), I am all about batch recipes! The kind that you spend a little extra time once, and they give back over and over. Whether it’s an instant pot recipe or something from the oven, I like to make the mess once and then reap the benefits of having dinner on the table without making a disaster in my kitchen.

3 Batch Recipes for Winter Hibernation

Some of these batch recipes are already for 6-8 people, so depending on the size of your family, go ahead and double them so that you know you’ve got extra delicious reinforcements in your freezer. If you’ve got a big family full of hungry eaters like mine, good luck getting these to the freezer at all!

Tomato Veggie Soup

Perfect for any time of year because I use canned tomatoes. Preferably San Marzanos, but if you can’t find that, don’t worry. The addition of carrots and the other veggies will add nutrients and natural sweetness that will bring your spirit right back to summer tomatoes! Serve with a grilled cheese sandwich or a piece of breaded chicken and a side salad for a perfect meal.

Makes 4-6 servings

Ingredients

• 1 cup carrots, diced
• 1 red bell pepper, diced
• 1 red beet, roasted and diced
• ¼ cup extra-virgin olive oil + 2 tbsp, separated
• 1 clove garlic
• ½ small onion, roughly chopped
• ½ teaspoon dried oregano
• 2 tablespoons panko breadcrumbs
• 1 (28-ounce) can peeled whole tomatoes packed in juice
• 1 cup (235ml) water or stock
• Kosher salt and freshly ground black pepper
• Minced chives, basil, or parsley as garnish

Procedure

1. In a medium pan, drizzle 2 tbsp of olive oil and saute the onions, whole garlic clove, carrots, bell pepper, and beets until soft. Do this for about 4-5 minutes.
2. In the meantime, combine the olive oil, oregano, breadcrumbs, tomatoes and their juices, and water or stock in the jar of a high-powered blender.
3. Turn the blender on to low speed and slowly increase the speed to maximum. Blend for about 2 minutes, so the soup is mostly smooth and starting to get hot.
4. Add the sauteed vegetables into the blender’s jar and continue to blend on high until steaming hot and completely smooth. This will take about two more minutes.
5. Season to taste with salt and pepper.
6. Serve immediately garnished with herbs, drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in a tablespoon of water at a time until desired consistency is reached.)
7. Double the recipe and save half in a ziplock freezer bag for a quick dinner!

Turkey Sweet Potato Chili

Get ready to pack in the veggies on this batch recipe! My son and niece are obsessed with this meal! This chili is full of immune-boosting spices and perfect for cold weather months. Whenever we make this, my dad says, without fail, “That was a tummy rubber!” Serve with a side of spaghetti squash, brown rice, or chips and guacamole.

Serves 6-8 people

Ingredients

• 3 tbsp olive oil
• 2 lbs ground turkey
• 2 large sweet potatoes, peeled and cubed
• (1) 15oz can dark red kidney beans, drained and rinsed
• (1) 15oz can black beans, drained and rinsed
• (1) 15oz can fire-roasted tomatoes
• (1) 6oz can tomato paste
• 1 medium red onion, diced
• 1 red bell pepper, deseeded and diced
• 1 orange bell pepper deseeded and diced
• 2 cups baby spinach, packed and chopped
• 1 jalapeño deseeded and minced
• 3 cloves fresh garlic, minced
• 1 cup chicken stock
• 1 tbsp dried oregano
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp Worcestershire sauce
• salt and pepper, to taste
• Optional garnish: greek yogurt & cilantro

Procedure

1. Turn your instant pot to sauté and add the onions.
2. Cook for 2-3 minutes until tender, and then add the garlic.
3. Continue stirring for another 2 minutes, and then add the turkey meat. Using a wooden spoon, stir and combine the meat with onions until it begins to brown.
4. Add all of the remaining ingredients, except spinach, and stir to combine.
5. Cook under pressure for 18 minutes.
6. When the timer goes off, allow pressure to release for 10 minutes and then quick vent.
7. Open, stir in chopped spinach, and season with salt and pepper to taste.
8. Serve with your favorite grain, and garnish with greek yogurt, cilantro, and hot sauce.
9. Double the recipe and save half in a quart-sized Ziploc freezer bags for a quick dinner!

Chicken Meatballs with Lemon Caper Sauce

I love this batch recipe, and it freezes especially well. The sauce really soaks into the meatballs giving them an incredible flavor and moistness even when reheated. Serve with an egg noodle or your favorite grain like millet or quinoa!

Serves 6-8 people

Ingredients

For the Meatballs:

• 2 lbs ground chicken
• 2 large eggs
• ½ cup grated parmesan
• 4 cloves minced garlic
• 2 lemons, zested
• 1 ½ cups panko breadcrumbs
• ½ cup chopped parsley (plus more)
• 1 teaspoon salt + ½ teaspoon pepper

Lemon Caper Sauce:

• 8 tablespoons butter
• 2 shallots, minced
• 3 cloves minced garlic
• 2 tablespoon all-purpose flour (scant)
• 3 cups low sodium chicken broth
• ½ cup capers (plus 1 tbsp caper juice brine)
• ½ cup fresh lemon juice

Procedure

For the Meatballs:

1. Preheat the oven to 400F.
2. Line a baking sheet with aluminum foil and set it aside.
3. Using a fork in a medium bowl, mix together all the ingredients except the ground chicken.
4. When the ingredients are combined, add the ground chicken and mix until combined.
5. Roll into 35-40 meatballs and place them on the baking sheet.
6. Bake for 25 minutes until golden brown.
7. If freezing, chill to room temp before combining with sauce and packing into containers for the freezer.

For the Sauce:

1. Add 4 tablespoons of butter to a skillet along with the shallots and garlic and cook for about 1 minute or until fragrant.
2. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand.
3. Add the caper juice, capers, lemon juice, and allow the sauce to gain a simmer.
4. If serving right away, add the cooked meatballs to the sauce, reduce the heat to medium and let thicken, about 5 minutes.
5. Lower the heat to low, add the remaining 6 tablespoons of butter and allow them to melt into the sauce as you stir slowly. The butter will help thicken the sauce further.
6. Serve with additional chopped parsley on top if desired.
7. If freezing, chill sauce to room temp before combining with meatballs and packing into containers for the freezer.

Cheers to staying warm and full bellies during these winter months. 🙂 Bon appétit!