Apple Cinnamon Oat & Flax Scones

Apple Cinnamon Oat & Flax scones, made with Greek yogurt!!! You could only imagine what my apartment smells like when I bake these.. fresh apples & cinnamon, ahh love the Fall season! Eggless, Gluten Free, low sugar 😋 I’m excited to share this recipe with you! I love scones with fresh fruits baked in, and these also include oats, ground flaxseed and Greek yogurt which provides a boost of protein and calcium. Perfect for an on-the-go breakfast. Great for kids! And they freeze really well! Can it get any better?!

Ingredients

1 large apple, peeled, cored and chopped

1 cup rolled oats

1 cup gluten-free all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3 tablespoons brown sugar

1/4 cup ground flaxseed

1 teaspoon vanilla extract

6 1/2 tablespoons cold butter

3/4 cup low fat greek yogurt

Topping:

1 tablespoon brown sugar

1 teaspoon cinnamon

milk or milk substitute for brushing

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. In a mixing bowl, combine oats, flour, flaxseed, baking powder, cinnamon, salt and brown sugar. Whisk well.
  3. Add the cold butter in pieces. Using a pastry blender or your hands, mash in the butter until flour resembles course crumbs.
  4. In a separate bowl, combine Greek yogurt and vanilla extract
  5. Add liquid ingredients to the dry ingredients and blend until combined.
  6. Fold in the apples
  7. Turn mixture onto a cutting board dusted with a little gluten free flour to prevent sticking and kneed about 5-10 times until all dry ingredients are incorporated well
  8. Shape in the a rectangle and cut one down the middle and across to form 4 squares. Now cut each of those squares diagonally
  9. Topping: brush scones with a little milk or milk substitute. combine brown sugar with cinnamon and sprinkle over each scone
  10. Bake for 18-22 minutes or until golden brown. Enjoy!

Creamy “Race Car Wheels” Mac & Cheese

Who doesn’t love a creamy macaroni and cheese? Fun wheel shapes make this Mac and cheese extra special and fun! I remember reading one study that showed kids are more likely to try a new food when it has a fun name.. so we named this Race Car Wheels Mac and Cheese 😀 I made this using simple ingredients: cheese, milk, a little butter and flour for the roux. Then added in chopped spinach. I really wish more pasta brands would come out with more creative shapes!!  Or if you know of any brands that do, please share!

Ingredients:

1/2 box of Roselle or Wagon Wheels pasta

1/3 cup frozen chopped spinach, thawed

1 tablespoon unsalted butter

1 tablespoon all purpose flour

1 cup low fat milk

4 oz of mild cheddar cheese

Directions

  1. Cook pasta according to package directions and drain well
  2. In a pot over medium heat, melt the butter
  3. Once butter is melted, immediately add the flour and quickly whisk until you see a frothy foam
  4. Next add milk
  5. Continue whisking vigorously until milk thickens. Once it bubbles, lower the flame and add cheese
  6. Continue to stir until you get a nice cheese sauce consistency. Add in spinach and continue cooking about 1-2 minutes
  7. Then add the pasta and stir to combine. Enjoy!

Welcome to Cooking for Tots!

Thank you for visiting my blog!  Before you dive into the recipe search, here is just a little info about me….My name is Samina and I’m Registered Dietitian/Nutritionist from NYC.  I use my love for cooking and nutrition expertise to create fun, healthy and delicious dishes for my family and I’m here to share it all with you.  All of the recipes here are my own and I really can’t stay out of the kitchen! So expect to see lots of new recipes weekly! and I would love to hear any suggestions you may have for recipes or questions about my posts.

Spiced Orange Cranberry Sauce

Cranberry sauce is a staple at any Thanksgiving feast. In addition to being the perfect compliment to roasted turkey, cranberries pack a big punch nutritionally. In fact, I may eat more cranberry sauce than I do the turkey, which is why I needed to come up with a naturally sweetened lower sugar version that still balanced the tart flavor of cranberries.   My solution? Honey, fresh oranges and some pumpkin pie spice!

 

Ingredients

10 oz bag of frozen cranberries

1/3 cup + 1 tablespoon honey

Zest and juice of one orange

½ teaspoon pumpkin pie spice

¼ cup water mixed with 1 teaspoon cornstarch

 

Directions:

  • In a medium saucepan, combine cranberries, honey, water/cornstarch mixture and the orange juice.
  • Bring mixture to a boil over medium heat, then simmer at low heat stirring occasionally while the cranberries pop and the mixture thickens, about 5-10 minutes
  • Stir in the orange zest and pumpkin pie spice
  • Adjust the flavor to your own preference by adding a bit more honey and/or orange juice
  • Allow to cool, cover and store in the fridge. It will last for about one week.

 

Crustless Pumpkin Pie

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star.  This dish is low carb, gluten free, reduced sugar and tastes delicious.

Ingredients:

1-12oz can of 2% evaporated milk

1-15oz can organic pumpkin

2 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/3 cup coconut or pure cane sugar

½ teaspoon vanilla extract

Light whipped cream (optional)

Directions:

  • Preheat oven to 400 degrees
  • In a mixing bowl, beat eggs with pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla extract
  • Pour in the evaporated milk and whisk until smooth
  • Pour pumpkin mixture into a 9” glass pie dish sprayed lightly with cooking spray
  • Place pie plate into 15” x 10” x 1” baking pan and add ½ inch of warm water to the pan
  • Bake for 15 minutes, then reduce heat to 325 degrees and bake an additional 45 minutes
  • Insert a knife near the center and when it comes out clean, it’s done
  • Let cool at least a full hour before slicing and top with whipped cream

Sautéed Cherry Tomatoes

We recently took a trip to the apple orchard and I was thrilled to see an abundance of delicious fresh vegetables including these sweet cherry tomatoes! Although I can eat the entire pint raw, I decided to cut them in half and sauté with garlic, basil and balsamic vinegar.  Yum!  This makes a delicious sauce for pasta, or a side dish a protein, even on a veggie or turkey burger!! My kids love garlic and really enjoy this but use less garlic if you’re kids don’t like the strong flavor.

Ingredients:

2 cloves garlic minced

1 tablespoon chopped fresh basil

1 teaspoon olive oil

dash of balsamic vinegar

salt and pepper to taste

Directions:
1) Set a frying pan over medium heat and add the olive oil

2) Add the garlic and sauté for about 1 minute

3) Next add the tomatoes and saute for another 3-4 minutes or until the tomatoes begin to soften

4) Now remove from heat and add in a dash of balsamic vinegar and salt and pepper to taste

 

Crustless Pumpkin Cheesecakes

Whenever we have company, this is usually the first dessert to disappear. These little bites are the perfect portion size and packed with flavor and nutrients from pumpkin and protein-packed ricotta cheese. Creamy, delicious and a fun twist on typical cheesecake.

Ingredients:

2 eggs

6 oz light cream cheese

½ cup 100% pure pumkin

¾ cup part skim ricotta cheese

¼ cup coconut or pure cane sugar

½ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

½ teaspoon vanilla extract

Directions:

  • Preheat oven to 350 degrees, line a muffin tin with liners
  • In a blender or food processor, combine eggs, cream cheese, ricotta cheese, sugar, pumpkin, cinnamon, nutmeg, allspice, vanilla extract. Blend well until all ingredients are combined and batter color changes to a light orange.
  • Place muffin tin plate onto a large rimmed baking sheet and add ½ inch of warm water to the pan
  • Bake for about 40-45 minutes or until inserted toothpick comes out clean. Let cool completely before eating
  • Place a dollop of light whipped topping and a sprinkle of cinnamon

Crustless Pumpkin pie

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star.  This dish is low carb, gluten free, reduced sugar and tastes delicious.

Ingredients:

1-12oz can of 2% evaporated milk

1-15oz can organic pumpkin

2 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/3 cup coconut or pure cane sugar

½ teaspoon vanilla extract

Light whipped cream (optional)

Directions:

  • Preheat oven to 400 degrees
  • In a mixing bowl, beat eggs with pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla extract
  • Pour in the evaporated milk and whisk until smooth
  • Pour pumpkin mixture into a 9” glass pie dish sprayed lightly with cooking spray
  • Place pie plate into 15” x 10” x 1” baking pan and add ½ inch of warm water to the pan
  • Bake for 15 minutes, then reduce heat to 325 degrees and bake an additional 45 minutes
  • Insert a knife near the center and when it comes out clean, it’s done
  • Let cool at least a full hour before slicing and top with whipped cream
1 9 10