buckeyes

• 1 cup peanut butter

• 1/4 cup butter, softened

• 1 cup powdered sugar

• 2 cups Rice Krispies cereal (if not using a mixer, crush slightly by hand before adding)

• 2 cups chocolate chips (any flavor)

• 2 tbs butter

Line a cookie sheet with parchment or wax paper. Combine peanut butter, 1/4 cup butter, and powdered sugar until smooth. Stir in cereal. Shape into balls and refrigerate for at least 30 minutes.

Melt the chocolate and 2 tbs butter. Drizzle over or dip balls, and chill until chocolate is no longer glossy.

egg bites

• 4 eggs

• 1 cup cottage cheese

• onion powder and parsley to taste

• 1/2 cup mix ins: cheddar cheese shreds, shredded broccoli, shredded carrots, diced bell peppers, diced butternut squash, diced bell peppers…

Preheat oven to 350. Combine eggs, cottage cheese, and seasoning using a fork or whisk; can also use a blender for a very smooth texture. Stir in the veggies. If using tougher veggies like carrots or bell pepper, you can steam them in advance.

Grease a mini muffin tin, and fill each cup until just about full. Bake 18-20 minutes until firm to the touch and barely golden brown around the edges. Let cool in pan for 5 minutes before removing.

veggie orzo

• 2 cups finely diced/shredded veggies: carrots, cauliflower, broccoli, whole peas, or a combination

• 1 cup orzo pasta

• 1 cup chicken broth

• 1 cup water

• 1/4 tsp garlic powder

• 1 oz. cream cheese

• parmesan cheese to taste (optional)

Add all ingredients (except cream cheese and parmesan) to a pot. Bring to a boil, and then simmer until everything is cooked through. Add the cheese before serving and stir to melt.

berry cottage cheese pancakes

• 3 eggs

• 1/2 cup cottage cheese

• 1 cup of mashed blueberries, blackberries, raspberries, or a combination

• 1 cup flour

• 1 1/2 tsp baking powder

• butter to cook

Combine all ingredients in a blender (for younger babies) or with a whisk (for older babies who can tolerate varied textures). Cook the pancakes in butter until golden brown.

BBQ pulled chicken

Team Crockpot forever.

• 3.5 pounds boneless skinless chicken breast or thighs

• 2 cups BBQ sauce, dealer’s choice

• 1/4 cup brown sugar

• 2 tbs apple cider vinegar

• 1 tbs olive oil

• 1 tsp garlic powder

• 1/2 tsp each onion powder, paprika, black pepper, and crushed red pepper

Combine all ingredients except for the chicken in the Crockpot. Once combined, add the chicken and stir to coat. Cook for 6-7 hours on low or 3-4 hours on high, and shred with forks or using a mixer once done.