At The Wolf Pack we serve our toddlers and infants home cooked organic meals. We also provide special meals for children with special diets. Having some vegetable beds in our back yard also helps to raise the children’s curiosity about food.

Find bellow, a few of favorites we serve, per request from our families. Enjoy!

 

ANA’S TURKEY BURGER

INGREDIENTS

  • 1 pkt of ground turkey
  • one teaspoon of garlic (chopped)
  • 1/4 cup chopped cilantro
  • 1/4 cup of chopped carrots
  • 1/4 cup chopped onions
  • 1/4 cup of chopped zuccini
  • pinch of salt

Mix all above ingredients and make into very small patties (the kids love burgers their size!).

Grill or place patties on skillet w/ spoon of olive oil.

Enjoy!

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PAULA’S STRAWBERRY BARS

  • 1 c. flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 c. granulated sugar
  • 1/2 c. oatmeal
  • 1/3 c. firm butter
  • 1 egg
  • 1/4 c. milk
  • 2/3 c. strawberry jam
  • Powdered sugar

In a mixing bowl stir together flour, baking powder, cinnamon, salt and granulated sugar; mix in oatmeal. Cut in
butter until mixture forms coarse crumbs. Beat egg and milk.
Gradually add egg mixture to flour mixture, mixing until well blended. Spread about half of the dough in a greased, paper lined or non stick 8″ square baking pan. Spread evenly with jam. Drop remaining dough evenly by spoonfuls over jar. Bake at 375 degrees until well browned, 35 to 40 minutes. Cut into bars, about 1 1/2″ x 2 1/2″ while still warm. Sift lightly with powdered sugar. About 1 1/2 dozen.

 

 

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BLACK BEANS

Ingredients:

  • 1 pkg of black beans
  • 1 pkg of Adele’s chicken apple sausage cut into 1 inch pieces
  • 2 spoons of olive oil
  • 1/2 chopped onion
  • 2 teaspoons of minced garlic
  • 1/4 cup cilantro
  • salt to taste

Soak beans overnight in a bowl of water topping beans about 2 inches.

Next day, drain the beans and save the water for cooking the beans. Saute onions, garlic, cilantro until onions are soft and golden. Add the drained beans and the sausage. Add salt and lightly saute. Add enough water to top the beans about 2 inches. Reduce heat and let it simmer for about 2 1/2 hours or until beans are soft and the juice is nice and thick.

Serve over  rice.

Enjoy it!

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POTATO LASAGNA (Gluten Free)

Ingredients:

  • 4 lg Potatoes raw and thinly sliced
  • 1/2 onion thinly sliced
  • 1 jar of pasta sauce
  • 1 package of frozen chopped spinach
  • 1 cup of milk
  • 2 spoons of corn starch
  • 1 pkg of shredded mozzarella
  • salt to taste

Slice potatoes and place in large bowl w/ water. Saute onion and spinach with some olive oil until soft. Add milk and stir until hot. Turn stove off and add corn starch, stirring all the time. Set creamy spinach aside. Remove potatoes from water and layer with both sauces alternately making sure to add shredded mozzarella between layers.  Place in oven @ 350F untill potatoes are soft.

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