Hellobee Boards

My LO loves homemade mini pizzas! And it's so easy to make!

2 pieces of English Muffin
2 tablespoons of olive oil
1/4 cup of spaghetti sauce
1/3 cup shredded mozzarella cheese
8 slices of pepperoni (also try salami and ham!)
Any additional veggie toppings you'd like (onions, pineapple, bell pepper, mushrooms, etc)

Preheat oven to 425°F. Line a rimmed baking sheet with heavy duty foil or parchment paper. Lay English Muffins on baking sheet and drizzle with olive oil. Bake for 5-7 minutes or until the edges are slightly toasted. Remove from oven and spread spaghetti sauce on the English Muffins. Sprinkle cheese on top. Lay 4 pieces of pepperoni on top of the cheese. Add additional veggie toppings of your choice. Bake for 15 minutes until cheese is melted through and the top is golden brown.

Thick chicken or beef veggie barley porridge

- one chicken breast or stewing beef cooked and ground up
- one box of no-salt chicken or beef broth
- 1-ish additional cup of water
- 1 cup of barley (rinsed)
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1 zucchini fined chopped
- 1 clove of garlic minced*
- a couple of tablespoons of fiiiinely chopped onion*
- a small drizzle of sesame oil *
- bunch of chopped spinach (fresh or frozen...I usually use frozen)

I literally dump it all into a large pot and bring to a boil. Then I lower the heat and simmer for about 45 mins+ until the barley is easy to chew (or however you like it). This makes approx. 12-15 ladles - I pour into single-serving tupperware and freeze (LO eats 1.5 ladles worth per meal).

NOTES:
* - optional (I decided to introduce sesame oil, garlic, and onion to LO to see if she liked it because they're all in Korean cooking and she does!)
- You can use whatever veggie you want. The ones I mentioned above are the ones I use
- If the porridge is too thick, just add more water as it simmers