When it comes time to feeding your baby solid foods, your initial vision might be dipping a spoon into a little jar of pureed peas, carrots or bananas. Did you know that your baby will eat about 600 of these cute little jars of baby food? And that the cost of all these jars can add up $400-$600?

If you are interested in making a HUGE dent in this baby budget line item, we recommend you make your own baby food. Now don’t laugh, roll your eyes or start trembling at the thought of cooking – most people find it surprisingly simple and quick to make baby food.

Homemade baby food will cost less than $100, saving your family up to a whopping $500! And before you ask ” but who has the time?”, think about using the tried n’ true ice cube tray method of making baby food. It will take only 30 minutes per week! There are not many things you can do in 30 minutes a week to save hundreds of dollars.

Here are the four basic steps to making baby food:

Step 1: Start with fresh fruits or vegetables. Depending on the type of food, you will need to wash, chop and peel the fruits and vegetables. If you are using frozen produce, simply open the package.

Step 2: Cook the food in the microwave or steam the food on the stove. Foods are done when the can be pierced or mashed easily with a fork.

Step 3: Pour the food and cooking juices into a food processor or a blender and puree to a soft and velvety texture. You may need to add water to get the right texture.

Step 4: Spoon the food puree into ice cube trays. Cover and place them in the freezer. When frozen, pop the baby food cubes out into a freezer storage bag. Baby food cubes stay fresh for up to two months in the freezer.

When it comes time to feed your baby, simply select baby food cubes from the freezer, defrost and the rest is YUM!

Apple Puree
6 medium golden delicious apples

Step 1: Prep – Wash, peel, core and cut apples into one-inch (3 cm) slices.

Step 2: Cook – Place apples in a microwave safe dish. Cover. Cook 5 minutes and let stand for 5 minutes. Cook an additional 5 minutes. The apples are done when they can be pierced easily with a fork.

Step 3: Puree – Place apples and cooking juices into a blender or a food processor. Puree to a smooth texture.

Step 4: Freeze – Spoon into So Easy Baby Food Trays or ice cube trays. Cover. Place in freezer eight to 10 hours or overnight. Remove cubes from trays, place in storage container or freezer bag, and return immediately to the freezer.
Makes 24 1-ounce servings. Stays fresh for two months in the freezer.
To serve, select frozen apple cubes from the freezer, defrost and warm, check the temperature and feed.

Age to introduce: About 6 months.

Sweet Potato Puree
2-3 medium to large sweet potatoes

Step 1: PREP – Wash, peel and chop sweet potatoes into one-inch (3 cm) cubes

Step 2: COOK – In a medium-size saucepan, pour ½ cup water. Set a steamer basket in the saucepan and place sweet potatoes cubes in the basket. Cover. Bring water to a boil and turn down the heat and simmer for about 12-15 minutes. Let stand for 5 minutes. They are done if the sweet potatoes can be mashed easily with a fork. OR Place sweet potatoes and 2 Tablespoons (30ml) of water in a microwave-safe dish. Cover. Cook 8-10 minutes. Let stand for 5 minutes. They are done if the sweet potatoes can be mashed easily with a fork.

Step 3: PUREE – Place sweet potatoes and cooking juices into a blender of food processor. Add ½ cup (60 ml) of water. Puree. Add additional ¼ to ½ cup (60 – 100 ml) of water, as needed, to develop of smooth texture.

Step 4: FREEZE – Spoon into So Easy Baby Food Trays or ice cube trays. Cover. Place in freezer 8-10 hours or overnight. Remove cubes from trays, place in storage container or freezer bag, and return immediately to the freezer.
Makes 24 one-ounce servings. Stays fresh for 2 months in the freezer.
To serve, select frozen sweet potato cubes from the freezer, defrost and warm, check the temperature and feed.

There are few more money saving secrets to making baby food:

1. Buy fresh produce that is on sale or in season
2. Use coupons for frozen fruits and vegetables
3. Make baby food in large quantities and freeze it in single servings

Soups are a terrific way to introduce your toddler to vegetables and fruits. There are many types of soups. The best place to start with your toddler is with pureed soups. They have a pleasing smooth texture. If your child’s “spoon” skills are not refined enough for soup, pour it in a cup and sip away.

Pureed soups, such as cream of asparagus may sound exotic, but they are quite simple to make. Even a novice in the kitchen can be successful. A hand held immersion blender is a good appliance to invest in for making pureed soups hassle-free. This appliance is placed right into the soup pot, move it around, and viola – pureed soup!
Don’t overlook fruit soups. They are sweet, healthy and refreshing. Most fruit soups require no cooking. You simply put ingredients in a blender and whirl away. Fruits soups are a huge hit with toddlers.

Toddler Treat: Creamy Asparagus Soup

Teething toddler? Frozen, cooked asparagus spears make a soothing teether.
Even some of the pickiest of toddlers will eat their veggies when they are in soup. This soup is a creamy puree, so it if you child’s “spoon” skills are not refined enough for soup, pour it in a cup and they can sip away. Always check the temperature of soup before serving it to small children.

Ingredients:
1 pound of asparagus, cleaned and chopped
2 Tbsp. olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1 medium potato, peeled and cubed
1/2 tsp Herbs de Provence (optional)
1 cup milk (dairy or soy) OR 1 cup coconut milk
3 cups of chicken or vegetable stock
Salt and pepper to taste

Instructions:
Directions: Over medium heat, add oil, celery, and onions to a large soup pot. Saute until soft. Add asparagus, potato, herbs de Provence, and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Puree soup until smooth with a hand blender, food processor or blender. Stir in milk (dairy, soy or coconut). Salt and pepper to taste. Serve warm.

Leftovers can be frozen for up to 2 months.

Create a “Soup Bar” to make it family fun! Prepare a simple soup recipe and spoon it into bowls or cups. Line up a series of topping choices and let the kids sprinkle their own toppings on the soup! Here are some suggestions:
• Thinly sliced green onions
• Chopped cilantro
• Cubes of avocado
• Wedges of lemon or lime
• Sour cream
• Bacon bits
• Diced Ham or chicken
• Shredded cheese
• Croutons or broiled cheese toasts

Here are some affordable meal ideas to help you get dinner on the table each night without too much time or effort.

Casseroles
Casseroles are an all-time favorite comfort food and can be inexpensive one-dish meals. Here are two recipes that are crowd and wallet pleasers.

Classic Tuna Casserole:

Ingredients:

1 yellow onion, minced
2 Tbsp butter or margarine
1/2 cup sliced mushrooms
1/2 cup frozen green peas
1 can cream of celery soup
3/4 cup milk
1 5-oz. can tuna in water, drained
3 to 4 cups flat egg noodles
1/4 cup breadcrumbs

Directions: Preheat the oven to 350 degrees. Prepare the egg noodles according to the package directions and drain in a colander. In a large skillet, melt the butter over medium heat. Add the onions and sauté until soft (about 4 minutes), and then add in the mushrooms and peas. Cook for another minute and turn down the heat to low. Mix the soup, milk, and tuna in a separate bowl and add to the skillet. Stir until blended together. Combine the noodles and the contents of the skillet into an oven-proof casserole dish. Sprinkle with breadcrumbs. Bake 25-30 minutes. Let stand for 10-15 minute before serving.

Chicken n’ Rice casserole

Ingredients:

1 can cream of chicken soup
1 soup can of milk
1 tsp. dried Italian herbs
2 cups cooked chicken, cubed
3 cups brown rice, cooked
1 package frozen asparagus, thawed and cut into 1″ pieces
1 cup Colby Jack cheese, shredded
Salt and pepper to taste

Directions: Preheat the oven to 350 degrees. In a large mixing bowl, whisk the soup, milk and Italian herbs together. Add remaining ingredients except ¼ cup of cheese with the soup and stir gently until combined. Spoon the mixture into an oven-proof casserole dish. Sprinkle with remaining cheese. Bake 25-30 minutes. Let stand for 10-15 minute before serving.

Friday Night Quesadillas
A quesadilla will turn plain leftovers into a great meal! Simply use leftovers as filling. Be creative use up leftovers and save money too!

Ingredients – for each quesadilla:
1/4 cup shredded cheese (Colby, cheddar, jack, or a mixture)
1 10 inch flour tortilla
2-3 Tbsp of leftover filling mixture
2 tsp. vegetable oil

Directions: Sprinkle cheese and filling over one of the flour tortillas. Leave a ½ inch edge empty all the way around the tortilla. Place the other tortilla on top of the cheese mixture, making a sandwich. Brush the top of the tortilla lightly with oil. Place the tortilla sandwich with the oiled side down in a non- stick frying pan over medium heat. Brush the top of the tortilla lightly with oil. Using a spatula, turn the tortilla over when it is golden brown (about 2 minutes). Brown the other side (about 2 minutes). Remove from pan and slice into pieces like a pie.

Leftover Filling Ideas: shredded/diced pork, steak or chicken, steamed vegetables chopped into small pieces, any kind of beans, avocado, tomato, pineapple or mango pieces.

Beans:

Beans (Navy, Black, Cannelini, etc) are a great substitute for meat or chicken and they are VERY inexpensive. Canned beans are super convenient to use. They are already cooked. Simply pour them into a colander, rinse them in cold water for one minute and add them to your recipe.

Black Bean Soup:

Ingredients:

1 Tbsp olive oil
1 cup chopped onion
3 garlic cloves, minced
2 cans (16 oz each) Mexican style tomatoes with mild green chilies (do not drain)
2 cans (15 oz each) black beans, rinsed
1 can (15 oz) chicken broth
2 teaspoons ground cumin

Directions: In a medium-sized saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until the onion is tender. In a blender or food processor, combine the onions, tomatoes, and beans. Process until smooth (this can be done in 2 batches, if necessary). In the medium saucepan, combine the bean mixture, broth, and cumin. Cook over low heat for about 15 minutes, stirring occasionally. Serve the soup hot, topping each bowl with any or all of the garnishes below.

Have a “Soup Bar” for dinner! Spoon the soup into bowls and let the kids sprinkle their own toppings on the soup! Here are some suggestions:

Thinly sliced green onions
Chopped cilantro
Cubes of avocado
Sour cream
Bacon bits
Diced ham
Shredded cheese

Recognized in the literary world with stories such as Cinderella, The Legend of Sleepy Hollow, and Peter, Peter, Pumpkin Eater, the pumpkin is no stranger to the spotlight. Each year in the USA, thousands of pumpkins are carved into jack ‘o lanterns and many pumpkin pies are eaten at Thanksgiving celebrations!

Pumpkin is excellent for you. It has no cholesterol and is low in fat and sodium and rich in vitamins. The bright orange color of pumpkin is a dead giveaway that it is loaded with the antioxidant, beta- carotene. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease and other aspects of aging.

On top of being good for your health, Pumpkins taste good too. That’s why they are a part of the diet in almost every country in the world.

Age to introduce: About 8-10 months (cooked and pureed).

Toddler Treat: Pumpkin Sauce

This is the not-so-well-known cousin of apple sauce — a side dish that can go with any meal, delicious as a spread on bread too!

Ingredients:
2 cups of fresh pumpkin puree (see below)
1/4 cup apple sauce
1 Tablespoon fresh lemon juice
1/4 teaspoon pumpkin pie spice
1/4 cup of honey

Instructions:

Mix all of the ingredients together in a bowl. Serve

Age to introduce: Over 12 months

Storage: Refrigerate for 2-3 days. Freeze for up to 2 months.

Fresh Pumpkin Puree: You will need 1 small to medium pumpkin.
Prep: Wash, cut in half, and remove seeds. Cut each half into four pieces.
Cook: Place in microwave-safe dish with 1 Tbsp of water. Cover. Cook 13-15 minutes. Let stand 5 minutes. Pumpkin is done if you can pierce it easily with a fork.
Puree: Scoop out pumpkin meat into blender/food processor. Add 1/4 to 1/2 cup of water. Discard Skins. Process. Add 1/4 to 1/2 cup additional water to develop smooth texture.

Pumpkins for everyone

Pumpkins find their place across the menu — breakfast, lunch and dinner and dessert — whether its pancakes, muffins, seeds for snacking, hearty soup, stuffed pumpkin or tasty pie. Here are few ideas for adding more pumpkin to your family meals:

1. Add 1/2 cup pumpkin puree (fresh or canned) and 1/4 teaspoon of pumpkin pie spice to you pancakes for breakfast. They taste terrific with maple syrup and chopped pecans!

2. Add 1-2 cups of pumpkin puree (fresh or canned) to your favorite chili recipe

3. Use pureed pumpkin (fresh or canned) instead of banana in your favorite banana bread or muffin recipe.

4. Make mashed potatoes with 1/2 white potatoes 1/2 pumpkin.

5. Bake pumpkin like a squash. Before baking, drizzle pumpkin meat with a mixture of balsamic vinegar, honey and chili flakes.

Roasted Pumpkin seeds: Don’t waste pumpkin seeds after cooking or making jack-o-lanterns. It is easy to roast the seeds for a delicious and nutritious snack. The hulls are a great source of fiber with the seeds containing a high amount of phosphorus. Let the kids slosh through the slippery seeds and pick out the fibers.

1 quart water
1 Tbsp salt
2 cups pumpkin seeds
1 Tbsp vegetable oil or melted, unsalted butter (optional)

1. Preheat oven to 250°F.

2. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.

3. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.

4. Place the seeds in a bowl and toss with oil or melted butter.

5. Spread evenly on a large cookie sheet or roasting pan (cover pan with aluminum foil for easy clean- up).

6. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.

7. Cool the seeds, then eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

Pumpkin Fun Facts

Original recipe for pumpkin pie: Colonists sliced off pumpkin tops; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes.

I recently received this question from a mom who needed help planning for healthy feeding for her toddler while their family was traveling and staying in hotels overseas. It is a common challenge among parents to find nutritious foods while on the go, so I thought I would share in case you are planning one more trip during the last few days of summer or brainstorming easy preschool and day care snacks.

“We are searching for ideas for feeding our little one while staying in hotel rooms during our time in abroad. We know that it is going to be hard to do much in the way of food preparation. Any advice or suggestions for feeding him while on the go?”

In general, toddlers can eat most of the same foods as adults, just in smaller portions, softer versions, and with fewer spices. When you are stopping at restaurants for a bite, most countries have a menu version of a side pasta dish with tomato or cheese sauce, chicken tenders, or slices of bread, meats and cheese. Look for fruit and vegetable options also such as a chopped fruit and yogurt cup, slice of vegetable pizza, or cup of vegetable soup with crackers or grated cheese.

Healthy snacks for stocking in the car and hotel room are whole grain crackers, dry low sugar cereal, and maybe non-refrigerated fruits and vegetables such as bananas, apples, raisins, tomatoes, or raw green beans. Toddlers love to dip foods, so look for some ketchup or other local condiment that he can try dipping. Single serving cups of yogurt and applesauce are also very nutritious and portable.

If you have a kitchen in the hotel or can get baked potatoes or sweet potatoes, you can try mashing or slicing those with yogurt or dip. Iron fortified rice cereal is an excellent staple food, as is oatmeal. Another option is to look for canned, low sodium vegetable and chicken soups to serve. You can drain the broth and serve the contents as finger food. Once you arrive at your destination and know what foods are easily available to purchase, check the grocery aisles for shelf stable foods and beverages. Always choose pasteurized beverages.

Keep an eye on your toddler for any allergic reaction when you are serving a foreign food. The most common allergenic foods are eggs, soy, wheat, fish, shellfish, tree nuts, peanuts, and cow milk. If you don’t know his history with these foods, introduce one at a time and watch for any type of reaction such as hives, wheezing, or diarrhea.

Herring is a very common fish abroad and it is very nutritious. Stir some canned herring together with cream cheese and serve it on sliced bread or crackers. Watch to see if your toddler reacts to the fish, but if he’s OK with it, that is a perfect source of healthy omega three fats and protein. In the U.S., we have other canned fish options such as canned salmon, light chunk canned tuna, or sardines. I know it sounds horrible, but you never know till you try it! This month’s recipe is a surprise winner, donated by the Colorado State University Omega 3 for Baby and Me research program.

Omega 3 Spaghetti
1 (16 oz.) package spaghetti noodles
1 (25 oz.) jar your favorite spaghetti sauce
1 (8 oz.) package sliced mushrooms
2 small zucchinis, sliced
3 (2 oz.) packages sardines
Grated parmesan cheese, optional

In large saucepan, sauté sliced mushrooms and zucchini. Cook noodles according to directions on package. Add spaghetti sauce and sardines to vegetable mixture. Stir to break up sardines. Cook until sauce is heated through. Toss noodles and sauce in large serving bowl. Serve with Parmesan cheese, if desired.

Eating a good breakfast can do a lot more for your children than you may realize. There are many studies that conclude that eating breakfast has many health benefits, including reduced risk of obesity, better school performance — both learning and behavior — reduced tooth decay, and children who eat breakfast are more likely to get a full day’s supply of calcium.

Many of us often meet the challenge of getting everyone out the door on time. When this happens, breakfast runs the risk of being short changed or overlooked. Breakfast is just too important to your children’s success at school to let this happen.

Here are some tips for breakfast success:
• Sit down and eat breakfast as a family
• Turn TV off and avoid other distractions
• Develop the habit of getting your children ready for school before bedtime, so there is more time in the morning for breakfast
• Prepare breakfast foods in advance, and freeze them in single servings
• Have “on the go” breakfast items, such as small boxes of whole grain cereals, fresh fruits, yogurt in the tube, granola bars, etc. on hand. Just in case someone sleeps through the alarm clock.

A healthy breakfast should consist of:
• Protein
• Whole grains
• Fruit or vegetable
• Calcium

Here are some examples of healthy breakfasts:

• #1: Breakfast burrito: scrambled eggs, black beans and salsa wrapped in a flour tortilla, and a glass of orange juice
• #2: Toasted English muffin, a hard boiled egg, a glass of milk and a bowl of strawberries
• #3: Bowl of whole-grain cereal with milk and a banana
• #4: Buckwheat pancakes with maple syrup, a bowl of melon and a glass of milk
• #5: Bowl of oatmeal with brown sugar and milk and glass of orange juice
• #6: Yogurt, a slice of whole wheat toast and a handful of raisins
• #7: Piece of spinach quiche, a slice of whole wheat toast and a handful of blueberries

Spinach Quiche
Quiche is quick to make, and makes a healthy breakfast for children and adults. Make it ahead of time, cut it into single serving pieces, wrap the individual pieces in foil or plastic wrap and freeze them. In the morning just defrost and reheat in the microwave. Simple and very tasty.

Ingredients:
3/4cup of shredded Swiss cheese
3/4 cup of shredded cheddar cheese
1/4 cup of finely chopped onion
1 (10oz.) package of frozen chopped spinach, squeezed dry
4 eggs
1 cup of half & half or milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 prepared 9-inch pie crust

Directions:
Preheat oven to 375 degrees F. Sprinkle spinach and onion in prepared pie crust. Toss cheese with flour and sprinkle in the pie crust. In a large bowl gently whisk together eggs, half & half (or milk), salt and pepper. Pour this mixture over all of the other ingredients in the pie crust. Bake 50-60 minutes, or until knife inserted in middle comes out clean.
Let stand 10 to 12 minutes before serving. If you are cutting it into single servings and freezing it, let the quiche cool completely.

Here are some great recipes that offer a new twist to your child’s vegetarian diet!

White Bean Burritos
White beans have a great mild flavor that most children find appealing.

Ingredients for each burrito:

4 Tablespoons canned, white beans, drained and rinsed
1/2 teaspoon lemon juice
2 Tablespoons cheddar or jack cheese
1/2 teaspoon chopped cilantro
1 Tablespoon mashed avocado
1 small flour tortilla

Directions:
Place beans and lemon juice in a bowl and mash with a fork. Mix in cheese and cilantro. Heat the mixture in microwave for 30 seconds, until cheese is melted. Spoon the bean mixture and mashed avocado on the flour tortilla crosswise, fold the tortilla in on 2 opposite sides, and roll it up lengthwise. Let it cool before serving.

Tip: If the flour tortilla seems a bit stiff, you can soften the tortilla by placing it between 2 damp paper towels and microwave 20 seconds.

Broccoli and Rice Casserole

Simply steamed, it is a perfect finger food. While broccoli is terrific in it’s native “tree” form, it is also yummy chopped, julienned and pureed. Our broccoli and rice casserole is an example of what can be done with pureed broccoli. If you don’t feel like making the rice called for in the recipe, stop by a Chinese restaurant and buy a quart to go (by the way, brown rice is better for you than white rice).

Ingredients:
2 cups chopped broccoli
3/4 cup vegetable stock
1 Tbsp lemon juice
1 Tbsp olive oil
2-3 cups of cooked brown or white rice
½ cup shredded cheddar cheese (optional)

Instructions:
Pre heat oven to 350 F. Steam broccoli until tender (about 3-4 minutes in microwave/stovetop). Place broccoli, soup stock, oil and lemon juice in a blender or food processor and process to a smooth puree. Place rice and cheese in an ovenproof dish. Pour broccoli mixture over the rice and cheese. Toss mixture gently to blend ingredients. Place in oven for 15 minutes or until heated through and the cheese is melted. (Instead of using the oven, you can heat this dish in the microwave for 3 minutes, stir, and cook 3 more minutes)

Storage: Refrigerate leftovers for 3-5 days, or can be frozen for up to 2 months.

Creamy Cukes for Kids

Our Grandmother made this delicious creamy cucumber salad, and it was a staple on her dinner table all summer long. This salad is a great childhood memory of times spent with grandma, and we are delighted to share it with you. We hope your children love it.

Ingredients:
2 medium cucumbers, peeled
1/2 cup sour cream
2 teaspoons apple cider vinegar
2 teaspoons sugar
1 teaspoon fresh dill, chopped
Salt and pepper, to taste

Directions:
Cut cucumbers in half longwise. With a small spoon, scrape out seeds and slice cucumbers about 1/4 inch thick slices. In medium size bowl, add sour cream, vinegar, sugar and fresh dill and mix together with a spoon until smooth. Add the cucumbers and toss gently to coat the cucumbers with dressing. Chill in the refrigerator until ready to serve.

Makes 4-5 servings.

Variation: Add 1/2 cup of mango, watermelon or cantaloupe chunks to this recipe.

Pineapple Kabobs
Ingredients:
Makes 4 mini-kabobs
• 4 Fresh Pineapple Chunks (1/2-inch pieces)
• 2 ounces Colby Jack Marble cheese cubes (½ inch pieces)
• 2 ounces teriyaki-flavored baked tofu (1/4 inch slice, cut into 1-inch squares
• Toothpicks
Directions:
Using toothpicks, assemble the mini-kabobs on a toothpick in the following manner: 1 ham square, 1 pineapple chunk, 1 ham square, and a cheese cube.

Kiwi Wraps or rolls
These wraps can be served as a traditional wrap sandwich or slice it into pieces (like a sushi roll) for bite-sized treats.

Ingredients:
1 tablespoon peanut butter or sunflower butter
1 tablespoon cream cheese
1/2 kiwi
Tortilla — whole wheat or plain (squared)

Instructions:
Remove the skin from the kiwi and slice it into thin rounds. Spread peanut butter over half the wrap and cream cheese on the other half of the wrap. Arrange the kiwi slices evenly over the cream cheese. Beginning on the cream cheese end, gently roll up the tortilla forming a log shape. The peanut butter will act as the glue to keep it together. Serve.

Frosted Zucchini

The fun name of this recipe may be just enough to get your kids to try this delicious veggie dish. This is also a great recipe to get the kids involved in preparing. Older children can frost the zucchini and younger ones can dip them into the bread crumbs.

Ingredients:

3 medium zucchini (about 8-9 inches long)
1/2 cup mayonnaise
1/4 cup green onions, finely chopped
1/2 tsp. lemon zest
3 Tbsp parmesan cheese
1/8 tsp garlic powder
1/3 cup bread crumbs

Directions:
Cut zucchini into 3/4-inch rounds. Steam in microwave until barely tender, about 2-4 minutes (test with fork). Drain and let cool. Mix together remaining ingredients except the bread crumbs. Frost one side of the zucchini slice with the mayonnaise mixture. Dip the frosted side of the zucchini in bread crumbs and place them on a foil-lined cookie sheet. Broil them in the oven until lightly browned. (4- 6 servings).

Fruity Smooth and Creamy Popsicles

These simple popsicles are the perfect refreshing solution! For variety, change the flavor of the pops by adding different fruits. You can purchase a Popsicle mold at a grocery store or online. If you don’t want to invest in a Popsicle mold, small plastic or paper cups or empty yogurt containers work wonderfully for making popsicles. Add a wooden craft stick for the Popsicle stick.

Ingredients:

1 10.5-ounce package silken tofu
1 medium banana
2 cups unsweetened orange-pineapple or apple juice
1 cup of diced fruit: strawberries, blueberries, pineapple, kiwi, watermelon, cantaloupe, peaches, pears, plums, mango or papaya

Directions:
Combine all ingredients in a blender; cover and process until smooth. Pour the mixture into a Popsicle mold and freeze. Makes about 12 Popsicles.

TIP: If you find the mixture to be a tad on the tart side, don’t reach for the sugar, add a little sweetness with a tablespoon or two of maple syrup, honey or fruit spreads.

Enjoy zucchini inspired recipes, why moms need an iPhone and a fresh look at photo baby announcements.

Boston Mamas: Zucchini For All. Perfect to suit the abundance at the farmer’s markets, enjoy these zucchini inspired recipes for the whole family.

Car & Caboodle: 10 Reasons Why Moms Need an iPhone. Moms love their gadgets too, and here are 10 reasons why all moms need an iPhone

Coochicoos: 5 Fresh Baby Photo Announcements. Here’s a fresh look at baby photo announcements. Hint: you won’t find these at Costco.

MomFinds: Win a $100 Shopping Spree at BusyMommi.com. Everything in the site has been hand-picked to make life easier on and more fun for busy families. Happy shopping!

One Chic Mama: Modern Design Makes a Splash. Skip Hop’s Splash Bottle Drying Rack wins a 2008 IDEA Award. Win one for yourself!

Find out how to fire up your 4th from the professionals

Who knows the 4th of July better than renowned fireworks specialists the Gruccis? Their heritage dates back to 1850 in Bari, Italy and they have been producers of fireworks for 7 consecutive Presidential Inaugurations.

In the June/July issue of Every Day with Rachael Ray the Gruccis share their favorite Independence Day party treat. Check out their recipe for potato poppers to make your meal explosive.

Sky Blue Potatoes
Prep: 20 minutes
Cook: 25 minutes

Ingredients:
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 ½ cups sour cream
1 cup crumbled blue cheese
½ cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
¼ red onion, finely chopped

Directions:
1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

With Memorial Day, Father’s Day and Summer upon us, outdoor entertaining is a welcome change. Make the grill the center of attraction for your next party. Plan a menu that allows your guests to sample various barbecued foods. How about hosting a Kabob Party and offer your guests the opportunity to make their own skewer from a selection of marinated meats, seafood, veggies and even fruits. This will be a fun activity for your guests and will satisfy your kids, and vegetarian friends while engaging the guests in conversation.

The benefit to planning this kind of party is less work and your food goes a long way as the guests choose how much to put on their kabob. There is always one or two “master grillers” in the crowd. Let them be in charge of watching the grill. Keep them happy with refreshing drinks and snacking foods while they are in charge. Also, make sure to have the grill area ready with ample space for cooking and the right BBQ tools, serving plates and cleanup items.

More tips for a successful grilling party
1) Send out eye catching invites.

2) Be Prepared: Prep the day before and have your meats cut, seasoned or marinated. Do the same for the vegetables and breads.

3) Save time: Put out some store bought side dishes or starter dishes for guests to graze on while they wait for their kabobs.

4) Portion Control & Labeling: Make your food stretch out by evenly cutting the grilling foods and placing them in individual plates with labels that describe the food and marinade or sauce

5) Plan a couple of outdoor games such as Horseshoes, Croquet, Bocce Ball and Badminton or other activities while your guest wait for their food.

Grilled Summer Fruit from TV Foodnetwork
Nonstick spray
3 firm but ripe nectarines, halved, pitted
3 firm but ripe purple/black plums, halved, pitted