Baby turkey burgers

Turkey burgers are one of our favorites, why not make them baby friendly?! Well, you could really make these very similar for yourselves depending on your love for veggies. Babies love and need their veggies! Plus pre making these are so simple!

What you need:
1 lb ground turkey
A handful of baby carrots
1/2 chopped apple
1/4 of a zucchini
1/4 red bell pepper
Dash of thyme, oregano.

I put all the veggies in a food processor to make it easier to mix together.
Mix everything together!


Then press into patties:


Yes, she is a piggy and will eat burgers this big 🙂
Bake or grill until cooked all the way through.
And… Taaadaa!! A couple lunches or dinner for my Lucy this week!



Best green beans ever.

Green beans. You probably love them or hate them! Either way you need your greens! So, lets make them yummy! A d it is simple.

What you need:
Green beans– enough to feed your family. Fresh are the best
1/2 onion- diced
Bacon cut into small pieces uncooked
Water– enough to cover all the ingredients

In a large saucepan combine all ingredients and boil. Yes, that is IT! They are so great and so easy!


Here’s what’s cooking this week..

I have some new things cooking this week! AND best of all a lot of it is pre made or put together so this week should be smooth sailing. Maybe even some leftovers! You see, I make more we eat more. That doesn’t help the leftover situation!
A lot has changed at Lucy’s Diner…. The short story: it has moved to KC. Yes we made it back home! New jobs, new yet familiar city. It’s home. But we still need to eat right?! Well here it is…

Sunday: Turkey-stuffin meatloaf, mashed potatoes and green beans

Monday: White chicken lasagna– which is already made and in the fridge waiting for tomorrow!

Tuesday: Pork green chili stew– this is a crockpot meal so if things need to be chopped I do so ahead of time, and place all ingredients together so you can easily throw it together and cook all day long!

Wednesday: Tacos– shouldn’t you always have a taco night??

Thursday: chicken and noodles. Yes home made noodles, best thing ever. You will see!

Friday: Leftovers

Kid’s food:
Oatmeal cups
Squash purée

Side dishes:
Best green beans ever.

Lucy and Luke… She is not much help today 🙂


Turkey-stuffin Meatloaf

A little thanksgiving preview.. I think so! This is so good! And it makes a ton! It is super easy to make ahead: do everything but bake and you will have two dinners pre made.

What you need:
7 tbs butter
1 large onion- chopped
5-6 pieces of chopped celery
1 bay leaf
2 tbs poultry seasoning
1 bag stuffing cubes
2 quarts chicken stock
3- 31-/2 pounds of ground turkey
2 eggs

What to do:
Melt 3 tbs of butter in large skillet and add onions, celery, and bay leaf. Season with poultry seasoning, salt, pepper. Cook until veggies are tender.
Add stuffing cubes to mixture and mix in 2-3 cups of chicken broth. Take out bay leaf. Remove from beat and let cool for five minutes.
In a large bowl mix ground turkey, eggs, and cooled stuffing mix. Form the meat into two long loaves on a baking sheet. Drizzle with olive oil. Bake for approx an hour or until brown and cooked all the way through.


Baked oatmeal cups

Always getting creative for my Lucy. No milk sub rice milk. No eggs. the usual is Lucy’s world!
She can only eat so many bananas and bowls of oatmeal in the morning so here we go… Lets try something new! Extremely healthy, filling and something new!

What you need:
1 teaspoon vanilla
2 cups of applesauce (or four small baked apples)
1 mashed banana
5 cups oats
1/4 cup flaxseed
1 tbl cinnamon
3 tsp baking powder
1 tsp salt
2 3/4 rice milk

*top with fruit of your choice!

What to do:
Mix vanilla, applesauce, and banana
Add oats, flax, cinnamon, baking powder, salt and mix with wet ingredients.
Pour in rice milk and combine.
Spray and pour evenly into muffin tins.
Top with fruit if you choose.
Bake 30 minutes at 350 degrees




White chicken lasagna

What you need:
1/2 c. butter

1 onion, minced

2 cloves garlic, minced

1/2 c. flour

1/2 tsp. salt

ground black pepper, to taste

2 c. chicken broth

2 c. nonfat milk

4 c. mozzarella cheese, divided (approx)

1 c. shredded or grated Parmesan cheese, divided

1 tsp. basil

1 tsp. oregano

1 c. part-skim ricotta cheese

1 1/2 c. cooked and shredded chicken

1/2 bag fresh spinach

1/2 squash (make purée)**

Melt butter in a large saucepot. Add onions and garlic and cook over medium heat until translucent. Add flour, salt, and pepper. Cook flour mixture 1-2 minutes. Add chicken broth and milk. Bring to a boil; cook and stir 1 minute. Turn off heat and add 2 cups mozzarella cheese and 1/4 c. Parmesan cheese. Stir in dried spices.

Yum yum cheese sauce:


Spray a baking dish with nonstick cooking spray. Ladle some cheese sauce onto the bottom to thinly cover. Add a layer of lasagna noodles. Layer with more cheese sauce, the chicken, and the ricotta cheese. Add another layer of pasta. Top with cheese sauce, spinach, and 1 c. mozzarella cheese. Add another layer of pasta. Top with cheese sauce. Using a spoon, spread the butternut squash puree over the cheese sauce. Top with remaining 1 c. mozzarella cheese and 1/2 c. Parmesan cheese. Add final layer of lasagna. Top with remaining cheese sauce and sprinkle with Parmesan cheese.

Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and continue to cook until bubbly. If cheese doesn’t brown on top, turn on the broiler for the last couple minutes. Allow lasagna to sit about 15 minutes before serving for easier slicing.

I made this ahead of time and put it in the freezer for dinner this week. Yum yum. Can’t wait to eat it 🙂

Not a very good before picture, will update when we eat it!

Squash purée:
Cut squash in half, place halves in a deep pan with enough water to cover the bottom.
Bake at 400 for approx 1 hour
Scoop out and mash.
It is actually a very sweet veggie. However, if your kids will not eat their veggies this is a good one to sneak in sauces and other food. It has great flavor. I’m lucky Lucy loves her veggies and now she has a new favorite!