Tuesday, April 12, 2011

Cooper's Lunch

So, I was trying to get creative with lunch today because I'm somewhat limited on supplies at the moment. My 2 1/2 year old is a light eater and I need to get some veggies in him. I thought about spaghetti and hiding spinach in the sauce, but spaghetti is common around here. So, I decided to make a spaghetti style bake/casserole...only I used rotini noodles instead. I'm sure he enjoys a change of noodle once in awhile. I boiled a couple handfuls of rotini until they were almost done. Drained them. Poured in some spaghetti sauce, 1 egg, a handful of shredded mozzarella cheese, and small handful of canned spinach (canned or frozen in a bag is less stringy than frozen in a box and is less of a choking hazard for small children). Then I put it all in a small casserole dish, topped with more mozzarella and some pizza/pasta magic seasoning and placed in an oven preheated to 375 degrees for about 25 minutes. If only I had a "smell this" button you could click on!!! Mmmmmmm. I do my best to use whole wheat, organic, and whole foods. But use up what you have. If you don't have spinach, use carrots, or corn, or squash from your garden. Here is Cooper's lunch...I think he will thank me with a big saucy kiss :)


  1. sounds great...i love carrots and zucchini both in pasta!

  2. Hey, Cecily, I'm glad to know you're blogging! Come see me at Rainbow Cottage!

    --Barbie Kellogg