If you have been following my kiddie meals you may know by now that I’m not a fan of frozen meals and your typical kids menu with chicken fingers. We as parents have a responsibility to keep our children safe and I strongly believe that it begins with the first bite. Kids do not know what fast food is until we expose them to it. They may not know how to read a menu, so they are not the ones ordering hot dogs and fries. Good eating habits start at an early age and at home. I know first hand how difficult it can be to cook at home having a family. It’s exhausting after a long day at work. Many of my mom friends, whether working or stay at home, eat out or eat frozen meals because it’s fast and cheap. What if I told you that with the same money you spend, I can provide you with a fresh, healthier and more flavorful option. Would you give it a try?
You can cook in larger quantities enough to pack lunch for the whole family the next day. Store bought Alfredo sauce is packed with preservatives and a lot more sodium than your family should be consuming. Kids love spaghetti because it’s fun to eat and Alfredo sauce because who doesn’t love cheese! Peas are sweet and shrimp is just delicious (make sure your child is not allergic).
Now for the vibrant sweet salad with beets. Beets have high amounts of nitrates which can be very difficult for babies to digest. It is important that you limit it to one to two teaspoons (although this recipe is for a toddler and older kids). Only after the child is a year old, can you increase the amount. Even when you can, not more than a few teaspoons. Everything in moderation. This salad is packed with rich minerals and vitamins such as iron, magnesium, potassium, vitamin A, vitamin B complex, vitamin C, vitamin K, vitamin E, calcium, potassium, and antioxidants. This meal overall is delicious and healthy!
Bring a small pot of water to a boil, add a healthy sprinkle of salt. Break the pasta into 2 or 3 pieces and add it to the pot. Boil according to the directions on the package. Strain, and toss with a splash of oil to prevent it from sticking.
Arrange the shrimp on a plate, and pat them with a paper towel until completely dry. Season with salt and pepper to taste.
Heat a large skillet over medium heat, and add butter and allow for it to melt. Raise the heat to medium to high and add the shrimp. Cook until underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink on both sides. Total of 4 minutes. Transfer the shrimp to a plate until ready to use.
Reduce the heat to medium and add the garlic and onion. Sauté for about 2 minutes. Add flour and scrape the bottom of the skillet to release any browned bits (of flavor). Whisk in the milk and bring to a simmer for 2 minutes. Lower the heat to keep the sauce warm.
Whisk the Parmigiano-Reggiano and oregano into the sauce. Add the peas, shrimp, and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
Strawberry & Beet Salad
Peel the small beet and cut into small squares. Place over a double boiler and cook until tender. Once they are cooked set to the side until it cools.
Add the chopped strawberries and cooled beets to a bowl and season with the rice wine vinegar or apple cider vinegar, lightly drizzle with extra virgin olive oil and balsamic glaze. Toss gently and plate. I like to add whipped cream for a fun touch!
Until next time… Save me a seat at your table! Enjoy!
Hola! I’m a New York native who relocated to sunny Miami in 2008 where I attended Le Cordon Bleu College of Culinary Arts. I’m a millennial of Dominican/Spanish descent who enjoys cooking, dancing and time with my husband, son and our two little furry ones. I LOVE to create new recipes and I'm passionate about bringing my world travels and life experiences into my kitchen. Yum!