As you know, I’m always on the hunt for new ways to make food healthy AND good at the same time for my little toddler. I’ll have to say, I’ve done pretty well so far, but I have my moments. You know, the moments when your toddler couldn’t get enough of one food, so you make a bunch of it only for it to be pushed away in disgust the next day? I know toddlers are known to be picky eaters, but no one ever told me they would LOVE bananas for a month straight, then crinkle their little nose at them the next. I’ve learned it’s all about changing up their menu and making sure your tike is trying something new, constantly.
These nuggets are a great toddler snack. Aaand, I think they would be lovely as an appetizer at your next dinner party as well.
Spinach Ricotta Nuggets Recipe
Recipe adapted from Weelicious Cookbook
2 tablespoons olive oil
1 small yellow onion, chopped
1 garlic clove, minced
1 cup low-fat ricotta cheese
1/2 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
5 ounces fresh spinach, chopped (original recipe calls for 10 ounces frozen spinach,well drained)
1/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit and spray mini-muffin pan with a non-stick oil.
Heat olive oil in a medium skillet. Add chopped onion and garlic and cook until tender (about 4 minutes). Turn heat off and stir in ricotta, mozzarella and Parmesan cheese. Once slightly cooled, mix in eggs and spinach. Spoon evenly into mini muffin pan and bake for 25-30 minutes, or until tops are lightly golden. Let cool before serving.