A bit of a double whammy post today; as I have morphed into full blow crazy lady organising mode. I got a taste for it last week and I have now gone headlong into the zone. My meal planners were crazily well received last week so I thought I’d tie in some planning for the small people in your life. (Big Brother wrapping up for the year is possibly partly responsible for this. Suddenly my evenings are free as we are no longer glued to our TV set watching the antics of a bunch of 20 something crazies. What can I say? It sucks you in. Without it, I have way more time to potter around and get stuff done. Funny that.)
Also, more time to worry; especially about Smushy. She has become super picky with foods again and will only consume brown bread with honey or Vegemite, and grapes dunked in yoghurt. I’ve been giving into this as I’ve really been disorganised of an evening especially and now I feel I’m responsible for her getting all uber fussy. I decided to create some meal plans for her dinner times too. Mostly they encompass what we eat, but there are a bunch of kid type recipes that I make especially for her too, so it’s good to have it all written down in front of me. I have a monthly or weekly printable for your use. And because I’m super nice, there’s one worded for kids also.
The one thing Smush will happily eat besides brown bread at the moment is my Mum’s zucchini slice which I have adapted into muffins. They are so incredibly delish and we have been eating this in slice form for as long as I can remember. It’s such a common recipe and so easy, but it’s yummy and filling to boot. The muffins are easy for little hands to grasp and the hidden veggies are a bonus. The cooking time is less than for a slice, so watch them.
My Mum’s best ever zucchini slice muffins.
*2 medium zucchinis, grated.
*1 large onion, finely chopped.
*3 rashers of bacon, finely chopped.
*1 cup low fat shredded cheddar cheese.
*1 cup self raising flour, sifted.
*1/4 cup vegetable oil. (Or Olive if you prefer.)
*5 eggs, lightly beaten.
Add lightly beaten eggs.
Spoon into a well greased muffin tin. (I used canola spray and they slid out perfectly.) I had enough for 12 muffin cups. Bake at 180 degrees Celsius for approximately 20-25 minutes or when a skewer comes out clean.
Eat and enjoy! I froze a whole bunch for later. An easy meal for toddlers and kids; and you too!