Hey good lookin', whatcha got cookin'?

So my foray into the baby food making "business" has taken a kind of yucky turn.

PUREED MEAT!!!!!

The doc said that Riley is ready for protein, so I baked a few chicken breasts, let them cool, and then . . . pureed them with baby apple juice, (as directed by the baby food cookbooks that I've been consulting and of course Beth Masciave).



It deceivingly looked like pudding when I put it in the ice cube trays to freeze.



It actually tasted really good and Joey said Riley dug it. I always want to be here when Riley tries something for the first time, but alas, work had to happen today; Daddy giving him a first food is just as good anyway. Joey said he looked like he was thinking about it for about 3 bites, then he was liking it. Mixed with pears and butternut squash it probably wasn't too strong a flavor anyhow. Our little bubba is growing up so fast!!

I also came across a great recipe at annies-eats.com for peanut butter banana oatmeal muffins this morning; a mouthful I know! (Pun intended :)) We're trying to use up all of our pantry food before we move, I also had overripe bananas that I didn't want to throw away, and rogue mismatched cupcake liners to use up, so thus the muffins. Here's the recipe if you want to try them:

Peanut Butter Banana Oatmeal Muffins

Yield: about 18 muffins *(I got 20 muffins out of the batter)
Ingredients:
1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce *(I used baby food pear puree :))
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter *(I used 1/3 cup of chunky peanut butter)
1 cup low-fat buttermilk *(I used 1 cup 1% milk)
Directions:
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan5-10 minutes, then transfer to a wire rack to cool completely.



They came out really yummy, especially fresh from the oven when they were still nice and warm. Annie suggested that you smear about a teaspoon of peanut butter on top of each muffin, which I did and definitely suggest. It made them just a touch more peanut buttery and luscious :)


Having Riley has made me so much more efficient! We got up at about 7am, changed and fed the boy, made "yummy" chicken puree, made muffins, did 3 loads of laundry, nursed Riley and ate my own breakfast, got ready in about 10 minutes, (literally), and was out the door for work at 10:20am. I didn't get this much done in a whole day B.R. (Before Riley).

Well, gotta fold some more laundry, unload the dishwasher, and watch 'The Office' :), more later, stay tuned for more pre-moving shenanigans, 23 days and counting, yikes bikes!