Parents’ Guide to Baby-Led Weaning Book #Review #Giveaway

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Courtesy of THE PARENTS’ GUIDE TO BABY‑LED WEANING by Jennifer House © 2017 Robert Rose Publishing. Photos and recipes reprinted with publisher permission. Available where books are sold.

I was given one copy of THE PARENTS’ GUIDE TO BABY‑LED WEANING by Jennifer House © 2017 to review and one copy to giveaway. I received no further compensation. Book description courtesy of Robert Rose Publishing.
You just cooked a delicious dinner. Everyone is seated, ready to enjoy a meal.
Then you see the pouty face, fingers wiggling and reaching for your plate. What do you do?
Every new parent comes to this crossroad when trying to decide when baby gets a bite of Mommy and Daddy’s food.
Why not let baby help you decide, with a little guidance of course?
In her new book, THE PARENTS’ GUIDE TO BABY‑LED WEANING, author Jennifer House explores the whys and hows.
From the Publisher
Baby-led weaning means starting your baby on real table food from the start (at about 6 months old, depending on your baby) and skipping the purée stage completely. This means offering babies a selection of nutritious finger foods so they feel like they’re joining in on family meals. Baby-led weaning is especially popular with second children and beyond, because they’re so keen to mimic their older siblings.
Baby-led weaning supports a baby’s motor development skills at an earlier age and can lead to healthier eating habits and body weights. Often, finger foods are more nutritious than purées.
Jennifer addresses all the questions hesitant parents may have and provides 125 nutritious recipes that will be enjoyed by baby and the entire family.
Topics include:
• Tips for getting started with baby-led weaning, including signs of readiness
• Information on safe foods and progressing food sizes as your baby develops
• Strategies for dealing with food allergies
• Advice for vegetarian families
• Guidelines for modifying family meals
All the information a parent needs is right here in this indispensable how-to guide.

Enter the Giveaway to Win Your Own Copy!

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About the Author

JENNIFER HOUSE, MSc, RD, has been a registered dietitian for over 14 years and offers in-person and online programs that help her clients make the right choices for a healthy and fulfilling lifestyle. As a mother of three, she can relate to the many benefits and joys of baby-led weaning. She has launched a very successful baby weaning e-course. Jennifer resides in Calgary, Alberta.

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Beefy Chili Mac #SundaySupper

Beef Chili Mac
Beefy Chili Mac made slow cooker easy. Chunks of tender beef, tomatoey sauce and pasta in one bowl!

This week our #SundaySupper group is breaking out our slow cookers!

Slow cooker recipes are undeniably a hit right now, especially with the Fall and Winter months coming up! There’s no question why — there’s nothing like good, slow cooked comfort food that sticks to your ribs and just makes you happy. Plus, you can set it and forget it — there’s just nothing like slow cooked food. For this Sunday Supper, bring your best slow cooker comfort food recipes to the table. Whatever makes you happy when you need some slow cooker comfort food!

Beef Chili Mac reminds me of the days when I needed to stretch leftovers into tonight’s dinner. That can be a good thing. I created new favorites by combining old ones. Win, win!

Beefy Chili Mac
Leftover roast, some tomato paste, seasonings and leftover macaroni made some tasty dinners.
I like chili made from beef roasts much better than hamburger types of chili. It reminds me of Sloppy Joes, which are great on a bun but no so much fun in a bowl!

For this version of chili mac, I slow cooked a Certified Angus Beef ® brand top round roast.
Beefy Chili Mac

You can make the roast a day ahead like I did or cut it and put it back in the slow cooker and add the rest of the ingredients.
Either way you get a great meal with little effort.

Beefy Chili Mac

Beefy Chili Mac

Beefy Chili Mac

Yield: 6 to 8 servings

Serving Size: 1 cup

Ingredients

  • 1 1/2 to 2 pounds top round roast (I use Certified Angus Beef ® brand)
  • 2 cups beef broth
  • sauce
  • 1 (12 ounce can tomato paste)
  • 1 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon annatto
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 3 cups pasta (elbows, shells, penne, cavatappi)
  • 1 tablespoon Olive oil
  • 1 medium-sized onion, chopped
  • 1 clove garlic, minced

Instructions

  • Season roast with salt and pepper. Place it in slow cooker with beef broth. Cook on high for 3 1/2 to 4 hours or until fork tender and can be shred.
  • Remove cooked roast and shred. Reserve broth.
  • Cook pasta according to package directions. Drain and reserve 2 cups liquid.
  • fry onion and garlic in oil.
  • Mix together tomato paste, reserved broth, Worcestershire sauce, chili powder, smoked paprika, annatto, and salt. Add enough of the pasta water to form a sauce. Add onions mixture.
  • Place beef, sauce and pasta in slow cooker. Cook on high for 1 hour. Serve with sour cream, green onion and shredded cheese if desired.
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Food for Thought…Which meals bring back memories of slow cooked comfort food? Maybe a favorite casserole? Soup or stew? I’s love to hear your thoughts in a comment below! 

Try these Slow Cooker Comfort Food Recipes this season from #SundaySupper

Desserts, Breakfasts, and Sides

Main Dish

Soups, Stews, and Pastas

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Foodie Friends Friday Linky Party #267

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!

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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

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Pumpkin Pie Tassies #FillTheCookieJar

Pumpkin Pie Tassies bring big pumpkin pie flavor to little cookie bites. Soft crust and creamy filling make these a new fall favorite.

Pumpkin Pie Tassies

This month Fill The Cookie Jar is welcoming fall and thinking about pumpkin recipes to share with you.

Fall flavors make me feel all warm and snuggly inside. The smell of cinnamon, nutmeg, cloves, and ginger fill the air.

It’s time for warm apple cider and the season’s first hot chocolate. Apple pie, funnel cake spice cookies and pumpkin bread.

Break out the crock pot and make applesauce!

All that hearty food makes me think about taking little bites.

What better little bite of fall is there than these Pumpkin Pie Tassies? Cookie-sized pumpkin treats for kids of all ages.

Pumpkin Pie Tassies

Pumpkin Pie Tassies

Pumpkin Pie Tassies #PumpkinWeek

Pumpkin Pie Tassies

Yield: 24

Serving Size: 1 each

Ingredients

    crust
  • 1/2 cup softened butter
  • 3 ounces cream cheese
  • 2 tablespoons sugar
  • 1 cup flour
  • filling
  • 3 ounces cream cheese
  • 1 egg plus 1 yolk
  • 1/4 cup softened butter
  • 1/4 cup pumpkin puree canned or homemade
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice

Instructions

  • preheat oven to 350
  • crust
  • beat together butter, cream cheese and sugar. add flour to form a soft dough. Form into 24 balls. Chill for a few minutes.
  • Press balls into ungreased mini muffin cups to fill bottom and sides.
  • filling
  • beat together butter, cream cheese, pumpkin, and brown sugar until fluffy. Add egg, yolk and pumpkin spice.
  • Fill cups. Bake at 350 for about 15 minutes until filling is set and crust is browned. Do not overbake.
  • Cool on rack in tin for about 5 minutes before removing. Cool tassies to room temperature then chill for 1 to 2 hours before serving.
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(If you would like to join us, find out more by clicking the Cookie Jar!)
Thank you Cynthia Landrie from  Feeding Big at http://FeedingBig.com for hosting this fun event!

Enjoy these fall pumpkin cookie ideas from us at Fill The Cookie Jar!

Pumpkin Chip Cookies from Palatable Pastime 

Pumpkin Cheesecake Bars with Ginger Snap Crust by That Recipe

Pumpkin Pie Tastes by Cindy’s Recipes and Writings

Pumpkin Oatmeal Chocolate Chip Cookies from A Day in the Life on the Farm

Chai Pumpkin Spice Cookies from Marly’s This and That

Pumpkin Streusel Bars From  Cookaholic Wife

 

Posted in #ChocolateParty, #FilltheCookieJar, autumn, cookies, fall, pie, pumpkin, What's For Dinner? | 4 Comments