Fun Baby Shower Theme: Baby Sized Food

I really love planning menus and throwing showers and parties to celebrate new things in friends and co-workers lives. I was recently able to team up with an awesome co-worker and throw a fun baby shower. I haven't done many baby showers and I saw so many fun themes online I got overwhelmed. We ended up picking a Baby theme, as in all the food I made was baby versions of things. Baby Chicken and waffles, baby pigs in a blanket (which we called baby blankets) baby quiches, baby pinwheels, and baby sandwiches! Some of the recipes for sandwiches you can find on my blog post I did for a Master's Golf party too. We have a weird tradition at all of our work events where someone HAS to bring buffalo chicken dip, so I had to find a way to incorporate that too. Answer: Buffalo Chicken Pinwheels. I also did a couple of colorful things like fresh fruit skewers and of course made Deviled Eggs. I made a punch but didn't love it, so I wont bother sharing. Another big hit was a giant water pitcher where we tossed in some limes, lemons and cucumber to give it flavor. I got most of the ideas from Pinterest and adapted.

 

 

Baby Quiche Bites

• 1 15 ounce package rolled refrigerated unbaked pie crust (2 crusts)
• 2 eggs
• 2/3 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup finely chopped green onion (optional)
• 1/4- 1/2 cup finely grated or crumbled cheese of your choice
• 1/2 cup bell pepper finely chopped (I did a combo of a couple of small orange and yellow peppers)
•  1/2- 1 cup crumbled bacon

1. Let piecrust stand according to package directions.
2. Preheat oven to 425.
3. In a large measuring cup  or bowl with a pouring spout, beat the eggs, milk, salt, pepper chopped green onion.
4. If you have a 2 1/2- or 3-inch round cookie cutter, use it to cut circles from pie crust and place in ungreased 1 3/4-inch muffin cups. (I didn't have a cookie cutter because I don't bake and I used the top of a cup!)
5. Put a pinch of cheese, bacon, peppers, onions  meat or vegetable in each pastry shell. Pour egg mixture over filling.
6. Bake  for 13 to 15 minutes or until filling is puffed. Cool for a few minutes, then carefully remove each quiche.

Buffalo Chicken Pinwheels

• 8 ounces cream cheese, softened
• ½ cup Franks Red Hot sauce or
• ¼ cup blue cheese, crumbled
• 1 cup colby-jack cheese, shredded
• ¼ cup green onions, finely chopped
• 1/4 cup ranch dressing
• 12 oz can of chicken breast (break up well with a fork)
• 5 large flour tortillas (burrito sized)

1. In a big bowl use a mixer to beat together cream cheese, hot sauce, blue cheese, cheese, green onions and ranch. Fold in shredded chicken.
2. Spread a even layer of mixture over a tortilla. roll up tightly. Cut off ends, then cut into one inch pinwheels.

Turkey Pesto Pinwheels

• 8 ounces cream cheese, softened
• ½ cup pesto
• ⅔ cup shredded Parmesan cheese
• 5 large flour tortillas
• 1 pound thinly sliced turkey

1. Use a hand mixer to beat together cream cheese, pesto and parmesan cheese.
2. Spread a thin layer of pesto cheese mixture on the tortilla. Cover with a layer of turkey. Roll up tightly.
3. Discard ends, cut into one inch pinwheels.

Cheddar Bacon Ranch Pinwheels

• 2 packages 8 ounce packages cream cheese, softened
• 1 cup shredded cheddar cheese
• 5 slices  cooked bacon, crumbled
• ½ teaspoon parsley flakes
• ½ teaspoon dill weed
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and pepper to taste
• 5 large tortillas

1. Using a hand mixer, beat together all ingredients in a large bowl.
2. Spread mixture in thin layer no tortilla, roll up tightly. This is one I liked to let sit in the fridge all rolled up for a little bit and then cut at the last minute
3. Do the same as with the other ones, cut off ends, discard, and cut into one inch pinwheels.

  

Pineapple Cream Sandwich (note I didn't love this one, but it was very popular and a nice sweet change up from all the savory)

• 1/2 cup unsalted butter, softened
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 20 slices white bread
• 10 oz cream cheese softened
• 1/2 cup pineapple, finely chopped and drained
• 1/2 cup finely chopped nuts ( I used walnuts)

1. Beat together butter, cinnamon, nutmeg, cream cheese, pineapple and nuts.
2. Spread evenly on 10 slices of bread.
3. Top with other half of bread, cut off crusts and cut into finger sandwiches.

Baby Pigs in a Blanket

• one can crescent roll dough
• one package cocktail weenies (like lil' smokies)

1. Heat oven to 375°F.
2. Unroll the dough; separate into 16 triangles. Cut each triangle in half in a way that it forms two triangles.
3. Place sausage on shortest side of each triangle. Roll up each, trying to make it where it looks like a baby in a blanket - so a head is poking out.
4. Place point side down on ungreased cookie sheet.
5. Bake 12-15 minutes making sure not to bun the bottoms.

Chicken Salad on stuff

(note I buy premade chicken salad from Fresh Market because it's delicious, saved me some time on a complicated day and I don't see the need to make it from scratch)

• One quart of chicken salad
• 1/2 pound of fresh snow peas
• 3 granny smith apples
• 1 cup of walnuts, halved

1. Steam the snow peas just slightly, the bag I bought of peas at Kroger was a steamable bag so it was perfect. You want them to still be pretty raw, but cooked enough to make them easier to stuff and eat.
2. Use a sharp small knife, or even something as simple as a tooth pick to start opening up the pod on one side, then it should pop right open.
3. Use a small spoon or a teaspoon to stuff the peas.
4. Slice your granny smith apples thin, but not so thin that they will be flimsy, think of them as a cracker.
5. Put about a tablespoon of chicken salad on top of each slice of apple, then top with a walnut.

 

Chicken and Waffles

(I totally took the shortcut on this one too, and it was probably the most popular dish)

• One box of Eggo mini waffles, toasted in the toaster oven (this is 10 sets of 4, which is 40 waffles - which makes 20 bites)
• 2 12 packs of chicken nuggets from Chick-fil-a
• maple syrup
• plastic shot glasses for the syrup

1. After you have toasted the waffles, place a chicken nugget in between 2 waffles and skewer it with a good thick toothpick.
2. Arrange on a tray
3. I placed tiny plastic shot glasses filled with syrup around the tray and let people pour their own syrup.

 

Deviled Eggs
(I can't eat eggs now, but people tell me these are delicious )

12 eggs hardboiled
1⁄2 cup mayonnaise
1 1⁄2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1/4 teaspoon garlic pepper
2 green onions, finely chopped
2 tablespoons well-drained pickle relish (I use dill)

1. Cut eggs in half lengthwise, remove yolks, and reserve whites.
2. Mash yolks until smooth.
3. Combine yolks, mayo, Worcestershire sauce, mustard, salt, garlic salt, pepper, and mix until smooth.
4. Stir in onion, and pickle relish.
5. Spoon mixture into center of egg whites.
6. Sprinkle tops with paprika.

Fruit Skewers
I seriously just layered strawberries pineapple, cantaloupe and grapes on skewers.

Lots of Quick Lunch Salad Ideas

 When you are trying to be healthy, having a lunch you actually look forward to at work, is key. Otherwise you end up succumbing to whatever co-worker is running to whatever fast food place that sounds way better than the frozen meal you have in the freezer. I know I'm unique in that I truly enjoy salads, but I think if you have a little fun you can really look forward to lunch salads too. I make them different almost every time, and my co-workers have fun asking me what I put in them each day! I keep a few select things on hand all the time that I can mix in, and then will use what I have leftover from other meals. So this post isn't so much a recipe as it is several suggestions of ingredients to try combing in a salad. The suggestions below are for one lunch salad. You'll notice I don't often use meat, but sometimes will throw on some leftover grilled chicken or steak, or even when I make my antipasti salad (recipe here) I use the leftover turkey pepperoni. Get Creative and enjoy healthy lunch again!

Chickpea Salad

• Base: Any lettuce of your choice, I usually buy a big thing of Mixed greens but have used leftover romaine, iceberg, arugula, and spinach as a base. About 2 cups of whatever.
• 1/3 of a can of chickpeas
•  Options for mix ins:
• Berries: raspberries, blueberries, blackberries (1/3 cup total, mix and match however you want)
• Fruit: if berries aren't your thing try an apple or a peach diced. Halved grapes can also be good
• Veggies: 1/4 of Avocado, chopped,  about 10 cherry tomatoes ( I slice in half), 1/4 cup cucumber (diced), sweet peppers sliced thin  
• Toppings: Sliced almonds, sunflower seeds, cashews
• Random mix ins: I LOVE adding in a handful of dry roasted edamame for a crunch that's hearty at the same time
• From a jar: Sliced pepperoncini's, Giardiniera
• Meat: leftover grilled chicken, steak or turkey pepperoni
• Cheese options: reduced fat feta, goat cheese or sliced mozzarella
• Dressing: I think this is best with some sort of balsamic based dressing. Easy: Buy Kraft Lite Balsamic. Homemade: One tablespoon olive oil, one tablespoon balsamic vinegar, one teaspoon Dijon mustard 

 

Black Bean Salad

 

• Base: Shredded iceberg (my preference) or romaine diced
• 1/3 can of rinsed black beans
• 1/3 can of corn
• Other canned/jarred options: sliced black olives, jarred banana peppers
• Veggie options: thinly sliced sweet peppers, cherry tomatoes, halved, green onions sliced, diced avocado
• Cheese: I prefer reduced fat cheddar best
• Crunchy toppings: tortilla strips (again the bagged kind you find in either the salad section or produce section) or pepitas (toasted Pumpkin seeds) 
• Dressings: I prefer a red wine vinegar with this type. One and a half tablespoon red wine vinegar, one tablespoon olive oil, salt and pepper 

 

 

 

 

 

 

Summer Favorite: Grilled Chicken and Grilled Peach and Arugula Salad

This is one of my absolute favorite meals to grill. If you are thinking grilled peaches sound weird,
I promise you should try it. Grilling gives the peaches an amazing flavor and it compliments grilled chicken or whatever you want to grill, very well. I found the original in Real Simple magazine several years ago, and have tweaked to make it work for 4 people better and added some notes about techniques for grilling.   We just buy a chicken marinade from the store to make it easy, but you could whip one up with a little olive oil, lemon juice and salt and pepper if you didn't want one. If you have grill like ours, the classic Webber, you are going to need to use foil like I do to keep the peaches and onions from falling through.


 




Grilled Chicken with Grilled Peach Salad

• 4 chicken breasts
• Good store bought marinade (we like the lemony herby ones)
• 2 tablespoons Olive Oil
• 2 medium red onions, sliced into 1/2 inch thick rings
• 4 peaches cut into wedges
• 4 cups baby arugula
• 2 tablespoons basalmic vinegar
• 1/4 cup of blue cheese
• salt and pepper

1. Marinade your chicken.
2. In a bowl combine the onions, peaches, ONE tablespoon of the olive oil, salt and pepper (about a teaspoon each).
3. Spread out the peaches and onions as well as you can in one layer on a makeshift foil tray. It's basically 2 pieces of foil where I fold up the edges to keep the veggies from falling off (picture below).
4. Put the Chicken and onions on the grill at the same time.
5. Turn the chicken occasionally until it's cooked through.
6. I put most of my attention on flipping the peaches and onions and moving them around as much as I can. You want to make sure they get a little char on them. This takes about 20-25 minutes.
7. Just after you pull the chicken and peaches and onions off the grill - prepare the salad. Toss the arugula with olive oil, vinegar, peaches and onions. Top with the blue cheese.
8. Serve chicken alongside the salad and you have an awesome healthy meal.

***Makes 4 servings
***2 on Bryce's Dish Scale. Other than the bowl you mix stuff in and the cutting board, its all on the grill!