Pancake Muffins

The quest continues to find foods that Reagan will eat. Breakfast time is always a hit or a miss and usually consists of bites of toast, yogurt, fruit and Raisin Bran. I’m not a breakfast fan and pancakes are the absolute last thing that I would ever order at a restaurant, but I absolutely LOVE, LOVE, LOVE New Hope Mills Buttermilk Pancake Mix. I don’t know what it is about this pancake mix, but I am totally in love!

I was up super early this morning, so I decided that it was pancake day! I wanted to make something fun for Reagan to eat and decided on these adorable pancake muffins that I had seen on Pinterest. Reagan loves blueberry muffins and we had just picked up a bunch of blueberries at the market on Saturday, so…fresh blueberry pancakes here we come! (they are muffin shaped, so my hopes were high)

I’ve been adding Reagan’s DHA and probiotic to multiple meals lately, instead of just one. Since she hasn’t been really eating much, it’s pointless to add the entire serving of the DHA or the probiotic to say, just her yogurt at breakfast time. It’s such a waste, because she never eats the full serving of ANYTHING let alone something that I add the DHA or probiotic to.

Ground Flaxseed has also made its way into Reagan’s diet (mine and the husbands too). Flaxseed is known to have many healthy components, but is especially known for containing healthy amounts of Omega-3 essential fatty acids (good fats), lignans (antioxidant qualities), and fiber (soluble and insoluble). Reagan can benefit from ANYTHING healthy!!

I decided to make three different kinds of pancakes- strawberry, blueberry and plain. My husband is not a fruit fan, so the plain would be right up his alley. The amount of fruit depends on how much you want on top of each pancake muffin. I topped 4 muffins with 4-6 blueberries each, used 2.5 strawberries to top another 4 muffins and left 4 muffins plain.

2 cups New Hope Mills Buttermilk Pancake Mix
3 table spoons Organic Whole Ground Flaxseed Meal
1 egg
1 cup water
cooking spray

muffin tin
wire cooling rack
metal spoon
mixing bowl
metal fork

Add dry ingredients together.

Add egg and water- mix until smooth (no clumps)

Using cooking spray, coat bottoms and sides of muffin tin holes. I swipe insides of tin with paper towel so that they are not too greasy.

Fill muffin tin holes 3/4 full and then top with desired toppings.

Bake at 350 degrees for 10-12 minutes- The strawberry ones took a little longer- 14 minutes

Test with a fork to see if muffins are done- Stick a fork into two different muffins and if the fork comes out clean, the pancakes are done. Using a metal spoon remove pancakes from muffin tin holes and place on wire rack to cool.

These muffins were super yummy, but they were a total FAIL for Reagan. She picked out the fruit chunks and didn’t even attempt to try the tiniest bite of the pancake. Humph…there’s always tomorrow.

Apple Sauce Drops

I’m trying to be creative to get Reagan to eat. She loved apple sauce for about a month and now she won’t touch it…so frustrating. Reagan loves frozen greek yogurt drops, so I thought that the same technique would be brilliant for the apple sauce that I had in the fridge. A super simple quick snack. I will forewarn…the drops begin to melt quickly. I give Reagan four or five at a time in a small bowl, in hopes that she will quickly eat them to receive more.

apple sauce

large baking sheet
wax paper
plastic bag

Line baking sheet with wax paper and pour apple sauce, enough for as many drops as you want, into the plastic bag.

Cut the corner of the plastic bag.

Hold plastic bag like a pastry bag and squeeze the desired sized drops onto the wax paper lined baking sheet. I make them big enough for Reagan to pick up, but small enough so that she does not choke.

You do not want the drops to touch on the sheet

Place in freezer for about an hour. Remove sheet from freezer, lift drops off sheet and place in tupperware container. It’s always so much more fun when Reagan get’s to participate!

These apple sauce treats are freezing, so I’m sure they feel fabulous on Reagan’s sore gums!

Burrito Obsessed

I find myself in a dinner jam more and more often. I don’t know what it is, but some days, I just can’t get my act together to get a nutritious and fulfilling meal on the table for my family. I vowed to make a list of freezer friendly foods that I could make, freeze and grab when I’m in a dinner funk.

My husband is burrito obsessed! So making some freezer friendly burritos helps me on my funk filled days and satisfies his burrito obsession.–So before I go any further…let me take back what I said above about ‘a nutritious and fulfilling meal’- fulfilling…yes- nutritious…not so much.

I added green peppers to some of the burritos, but neglected to add them to the ingredient picture.
I only added black beans to some of the burritos-I thought with both the refried beans and the black beans, it might have been bean overload!


1 lbs. fresh ground turkey
1 (16oz) can refired beens
1 (15.25oz) can of corn
1 (10oz) can enchilada sauce
1 (15.5oz) can black beans
1 green bell pepper
10 Large Burrito Tortilla Gordita Style Wraps
8 oz Shredded Cheddar
Plastic Wrap- I used Press and Seal
Wax Paper

Brown ground turkey in pan till no longer pink. Drain fat. Place in a bowl.

In a medium sized bowl- mix together the refried beans, enchilada sauce, cheese and corn.

If using green peppers dice and sauté in a tiny amount of butter in the same pan that the turkey was cooked in.

Remove tortilla wraps from package, place on microwave safe plate, cover with a moist paper towel and heat in microwave for 30 seconds. Doing this allows for easier rolling and less breaking.

Place ingredients into center of wrap.

Fold in the sides of the wrap (they will overlap),take wrap side closest to you and pull over two sides that you just folded and overlapped, then begin to roll. Try your best to keep all loose edges tucked in. Place wraps on wax paper lined baking sheet.

Place wraps in freezer for one hour to flash freeze.

After the hour in the freezer, remove the wraps and tightly wrap in plastic wrap. Label a large plastic zip lock bag with the contents and the date that they were made. I neglected to take a photo of my burrito bag- I included a picture of the bag that I use for our breakfast burritos.

To heat burritos- Remove from plastic wrap, rinse quickly under a running tap- making sure to wet the entire burrito- place on microwave safe plate and heat for 3 minutes. Every microwave is different, you are aiming to heat the burrito all the way through. My husband and I LOVE these burritos- He eats them plain, I prefer mine with a large dollop of sour cream! Yummy!

Grilled Cheese Roll Ups

I struggle to find things that Reagan will eat. We offer her everything that we eat and she just isn’t interested in anything a majority of the time. Her diet consists of breast milk, pasta, fruit, wheat bread, peas, yogurt, cheese and snacks (such things as Auntie Anne’s crackers, goldfish crackers, and raisins). Reagan’s pediatrician said that as long as she continues to gain weight and is still breast-feeding, she’s fine and is getting what she needs. Finding different ways to present food to Reagan, that she actually likes, has been a process. I’m trying to make eating fun, I want her to enjoy it…but not too much.

After seeing these Grilled Cheese Rolls ( I just had to try them for my little dipper! They would be the perfect size for her little fingers to pick up and dip, dip.


2 pieces of bread
2 slices of cheese

Cut crusts off of bread.

Flatten bread by pressing firmly down with hand.

Top bread with one slice of cheese. I have found that if you add too much cheese it’s very hard to roll the bread and the cheese hangs out the sides and burns to the pan when cooking. I actually tore off edges of the cheese slices that were hanging out of the bread roll.

Roll the bread topped with cheese up and pinch the seam to secure the closing.

Melt a small amount of butter in a frying pan over medium heat and once melted place the sandwich roll seam side down to begin cooking. Press sandwich roll to secure seam.

Turn sandwich roll to cook all sides. Pressing down with a spatial.

Serve with ketchup for dipping!

Score! She loved the roll!

Must Have Meat Loaf

My husband and I love this meat loaf! I’ve been making it for years and have never strayed because of the simplicity and deliciousness of it! There are two pages ‘bunny eared’ in my Better Homes and Gardens Cook Book; one is the Banana Bread, which I will make as soon as the bananas that are sitting on my counter are ready and two is this fantastic Meat Loaf! Don’t get me wrong, I have tried other recipes in the book and do go back to random ones from time to time, but I have to admit that I keep this gigantic book on my counter mainly for these two recipes and because it’s a pretty off white color!

I made this Meat Loaf for dinner the other night and paired it with mashed potatoes and roaster cauliflower. I’m only posting about the meat loaf, but wanted to let everyone know that I add sour cream to my mashed potatoes as I’m mashing them…such a fatty. And the roasted cauliflower recipe that I use can be found here: The cauliflower is super easy and is DELICIOUS!


2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 1/2 pounds lean ground beef, lamb, or pork
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

The original recipe says that the Meat Loaf yields 8 servings. I beg to differ, unless you are planning to feed 8 small children. This recipe fed my husband and I for two dinners. Keep in mind that neither of us are big eaters, but my husband did have seconds at dinner number one. You can see the size of the serving in the final picture at the conclusion of the recipe.


Preheat oven to 350 degrees

In a medium owl combine eggs, milk and bread crumbs. Stir in onion, parsley, salt, sage, and pepper.

Add ground meat; mix together. I find it easiest to mix the meat with a clean hand. (I’m sure my husband would cringe if he knew that)

Lightly pat mixture into an ungreased 8x4x2 inch loaf pan.

Bake in a 350 degree oven for 1 to 1-1/4 hours or until internal temperature reads 160 degrees F.

Remove meat loaf from oven and spoon off fat.

In a small bowl combine ketchup. sugar, and dry mustard (whichI forgot to add into the ingredients pictured at the top).

Spread ketchup mixture over meat and bake for an additional 10 minutes.

Let stand for 10 minutes before serving.

Reagan was uninterested in the meat loaf, the mashed potatoes or the cauliflower…UGH! However, she LOVED dipping her finger into the ketchup topping!