Turkey & Veggie Meatballs

Ages ago a friend of mine asked me about making meat dishes for her little one.
His name is Costner and he's on the I'm a Dandy Baby page, so go look at how adorable he is.

I had these meatballs in mind and I've finally just documented the making of these.
He's probably moved on to Prime Rib by now but these are for him regardless.



The veggies in these make the meatballs very moist and tender which makes them perfect for beginning finger foods.  It's also a fantastic way to sneak in vegetables for kids reluctant to eat them.

I used the grating blade in my food processor for these but if you really need to hide the vegetables from unsuspecting kids (or husbands and wives) then go one step further and grind them up with a regular blade as well.



Turkey & Veggie Meatballs

1 1/2 lbs lean ground turkey
1 large zucchini, grated (about 2 cups)
1 large carrot, grated (about 2 cups)
2 large mushrooms, grated (about 2 cups)
1/2 onion, finely chopped
1 clove garlic, minced
3/4 cup grated mozzarella cheese
1/4 grated parmesan cheese
1/2 cup bread crumbs (I used italian seasoned)
1 beaten egg
2 + 2 teaspoons extra virgin olive oil, divided
pinch of salt and pepper (optional)

Heat the olive oil in a large pan over medium to high heat.
Sauté the onions for a few minutes and then add your carrots and garlic.
Stirring occasionally, cook until they start to soften.
Add in your zucchini and mushroom, give it a good stir and sauté until all the ingredients have softened.
Set aside to cool.

In a large bowl, add your turkey, cheeses, bread crumbs, egg, s&p and cooled vegetables.
Mix it all up with your hands.

Clean out your large pan and get it nice and hot again.

I used a cookie scoop for my meatballs but you could use a spoon.
Brown your meatballs in 2 teaspoons of evoo.
You might have to do this in batches depending on your pan/meatball size.

At this point you can cook them all the way through or you could simmer in some sauce (which I did).

After browning your meatballs, add them all back to the pan and pour in 1 jar of pasta sauce
or if you feel it's just too much flavor for your little you could add a can of plain tomato sauce as well.

Simmer for about 20 minutes until your meatballs are cooked through.

Serve by themselves or with pasta.



Peanut immediately goes through and eats all of his meatballs.
He devours these meatballs.
I devour these meatballs.
B devours these meatballs.

Did anyone notice that I'm letting Peanut eat rotini and meatballs with pasta sauce....
in a white t-shirt.
What was I thinking?



*Variations
-Use any meat or combination of meats such as chicken or beef
-Use this to make turkey burgers, swedish meatballs or meatloaf
-Add fresh herbs

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months.
I immediately froze half the batch after making.

*Benefits
Turkey is a great source of protein as well as niacin, vitamin, B6 and tryptothan which is an amino acid.

Carrots have lots of carotenioids that work as antioxidants, convert to vitamin A, boost the immune system and protect and enhance your eyes and sight.

Zucchini is high in potassium, vitamin, A, beta-carotene, lutein and magazine.

Mushrooms are a rich source of potassium, riboflavin, niacin and selenium.

Cheese is a great source of calcium, magnesium, zinc, folate, selenium and vitamins A, E, K and D.

Spinach & Red Quinoa Fritatta

This is one of those easy dishes that we all love.

It's delicious, packed with good things for you and it requires minimal dishwashing.

That's an all around win.

Mine came out a tad overcooked because the timer went off while Peanut was in the bath.  The timer was going off while I just sat there watching Peanut splash and thinking of my frittata getting darker and darker.  It's ok though because it wasn't too far gone and we still loved it.  

So don't cook yours until it looks like mine!

I forgot to take a picture the night I made it and got to it just in time.

By the next afternoon, between the three of us there was this one slice left.

Peanut followed me around saying please until I gave it to him and he ate the whole slice immediately.

You can see his little fingers grabbing at it in the last picture.

 

Spinach and Red Quinoa Frittata

4 cups spinach, rinsed and chopped

1 cup cooked red quinoa

1/2 small onion, diced

2 cloves garlic, minced

2 tsp extra virgin olive oil

8 eggs

1/4 cup whole milk

1 1/2 cup grated jarlsberg

1/2 cup grated parmesan

Pinch salt and pepper

Preheat the oven to 350°.

Heat your olive oil in a large oven proof skillet.

If you don't have an oven proof skillet don't worry.

Saute the onions until translucent, add your spinach and garlic and stir until wilted.

Add the cooked quinoa and mix.

In a large bowl beat the eggs and milk.

Stir in the cheese, salt and pepper.

Pour the egg mixture over the spinach mixture and stir gently.

Place the pan in the oven.

If your pan is not oven-proof then transfer the mixture to a sprayed casserole dish.

Bake for about 15 minutes until the frittata is puffy and golden.

Keep an eye out, cooking time will vary depending on the size of the pan/dish.

If you are unsure a tester placed in the center should come out clean.

Enjoy!

 

*Variations

-You could easily make this in muffin tins for your little

-Change out the quinoa for a different grain

-Try this with cheddar instead of gruyere

-Use different vegetables, just remember to cook them first

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Eggs are a fantastic source of protein and contain all 9 essential amino acids as well as choline, lutein, riboflavin, vitamin B12, selenium and lots of other vitamins and minerals.

Spinach has lots of calcium, selenium, magnesium, folic acid, iron and vitamins A, C, D and K (which helps your body absorb calcium).

Quinoa is not actually a grain but a seed and is packed with protein and essential amino acids.

It's far more nutritious than rice and has more calcium, phosphorus, magnesium, potassium, copper, manganese, fiber and zinc than many other grains.

Cheese is a great source of calcium, magnesium, zinc, folate, selenium and vitamins A, E, K and D.

Turkey with Yams & Cranberries- Stovetop Version

Although I posted a Roasted Turkey with Yams & Cranberries yesterday

I realize that you don't always have turkey breast available

and may not feel like going thru the process of roasting a breast just for baby food.

In this case we are going to do a stovetop version using ground turkey 

that you can find at any supermarket.

I used too much water  so if yours doesn't look soupy on mine 

you are on the right track.

If yours does end up with too much water, don't worry about it much.

When pureeing, only use the amount of liquid that you need for the desired consistency.

Turkey with Yams & Cranberries

1 large yam, peeled and cut into chunks

3/4 cup cranberries

1/2 cup lean ground turkey

1/4 teaspoon poultry seasoning (optional)

Place your yam chunks into a saucepan with just barely enough water to cover.

Add your cranberries and boil until the cranberries have popped and the yams are fork tender.

Add in your ground turkey and continue cooking until the meat is cooked.

Place yams, cranberries and meat into the food processor,

reserving liquid.

Pulse in the food processor for a chunkier consistency or puree to a smooth consistency

using as much liquid as necessary.

*Variations

-Add a clove of garlic to the liquid before cooking

-Substitute chicken 

-Use apple or pear instead of cranberry

-Try adding a bit of cinnamon or nutmeg

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months.

*Benefits

Turkey is a great source of protein as well as niacin, vitamin B6 and tryptothan which is an amino acid.

Yams are high in fiber, antioxidants, potassium, vitamin A, calcium and beta-carotene.

A little bit of fat helps the body absorb the beta-carotene so that olive oil might come in handy.

Cranberries are packed with antioxidants, fiber, vitamin C and manganese.

Roasted Turkey with Yams & Cranberries

Can you believe that Thanksgiving is only a few days away?!

I can't either.

Well don't leave your little one out of the festivities!



Today I'll be showing you a roasted version of this dish,
if you so happen to have a breast (or in my case a 1/2 breast)
but tomorrow I'll show you a stovetop version with ground turkey.

As you can see in the first photo,
this is perfect served sliced, in chunks or as a completely smooth puree.
My only advice is that if you make sure the cranberries are mashed or blended
thoroughly into the sweet potato.

Otherwise they'll knock your little's socks right off.
This is in the 8-10 month old section because of the cranberries,
substitute apples or pears and serve this to your 6-8 month old.


Note:  I got sidetracked and forgot to add the cranberries and apple juice to the turkey which is why my pictures are different- oops!

Roasted Turkey with Yam & Cranberries

1/2 turkey breast, mine was a small 1 1/2 lbs
4 large fresh sage leaves, minced
1 garlic clove, minced
2 tsp olive oil (optional)
3/4 cup cranberries
1/3 cup apple juice
1 large yam or 2 small yams, about 1 1/2 lbs

Preheat your oven to 325°.

Wash your yam and prick it several times with a fork.

Place it on a cookie sheet and stick it in the oven until it's easily pierced with a fork

or the skin begins to look loose.

If your yam isn't done when your turkey is, just remove the turkey 

and turn your oven up to 425° then continue baking until done.

Place your turkey breast in a small baking dish or pan.
I used a 8 x 8 inch pyrex.
Gently loosen the skin from the meat but do not remove.
Mix the garlic, sage and olive oil and smear it on the breast under the skin.
Place in the oven with a piece of foil sitting on top (but not sealed around the edges).
About 30 minutes into your roasting, add your cranberries and apple juice.
Roast until a thermometer, inserted into the thickest part reads 165°.
The time will differ depending on the size.
I'd do a check at about 1 hour 15 minutes and then keep an eye on it.
If for some reason your cranberries start to look dry then add more apple juice.

When the turkey, cranberries and yams are done let them cool a bit.

Slice your turkey and mash your cranberries and yams together for an older child.
or
Dice your turkey and mix it in with the mashed cran-yam.
or
Puree your turkey and crane and mix with fork-mashed yams.
or
Puree all of them together, adding apple juice if needed to reach the desired consistency.




*Variations
-If you have fresh rosemary and/or thyme, that would be perfect
-Onion powder or minced onion would also be good
-You could also do this with chicken breast
-For a sweeter variation (or for younger kids) use apple or pear instead of cranberry

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Turkey is a great source of protein as well as niacin, vitamin B6 and tryptothan which is an amino acid.

Yams are high in fiber, antioxidants, potassium, vitamin A, calcium and beta-carotene.
A little bit of fat helps the body absorb the beta-carotene so that olive oil might come in handy.

Cranberries are packed with antioxidants, fiber, vitamin C and manganese.

Cheese and Veggie Mini "Quiche"

I use the word quiche very loosely here because I feel deep down in my soul that 

quiche requires a crust.

I need a food dictionary.

I'm even willing to say that using bread on the bottom would suffice but without crust

isn't it just baked eggs in a tin.

I thought that Cheese and Veggie Mini Baked Eggs In a Tin was pushing it for a title.

Anyway, I'm really lazy in the mornings.

I'm a night owl.  

I'd say it's residual nighttime wakefulness from years of working until past most peoples bedtimes

but my mom will confirm that I have always been a nighttime person.

Growing up my mom and I could get up in the morning and get ready for school and work

without speaking a word to each other.

So mornings are not the time for me to cook.  Ever.

And we don't even get up until around 8 am.

B's earliest shift starts at 9 and Peanut and I have no reason to do an earlier bedtime/earlier wake time.

I still lag in the morning.

I want to make things ahead that I can heat for Peanut.

He's not big on carbs so anything like pancakes or heavy starches isn't a hit at this point.

Whose child is he anyway?

I called it a very generic Cheese and Veggie Mini Baked Eggs in a Muffin Tin,

instead of cheddar and failed ratatouille (which is what I used- the sauté was a flop 

and I detest wasting food) because you can use absolutely any veggie and cheese combination.

Well that and the fact that failed ratatouille doesn't make a great title either.

It wasn't that the ratatouille was bad, it just wasn't that great.

Uneventful and Peanut wasn't really buying it.

My ratatouille consisted of onion, garlic, eggplant, zucchini, a little bell pepper,

stewed tomato, thyme and basil.

I marked this recipe for toddlers+ because of the eggs.

It really depends on when you want to introduce eggs.  

Peanut started eating them (as scrambles) around 10 months.

I know people who started their little ones on it far earlier with no problems.

If your little one is not on whole milk yet, fear not, according to the APA

cooking with it is not a problem.

Oh and by the way, add a little salt and pepper and these are perfect for grown-ups,

as you can see by the missing spaces in the picture.

B really liked them.

Cheese and Veggie Mini Quiche

4 large eggs

1/2 cup whole milk ricotta (you could also substitute with cottage cheese)

1/2 cup whole milk

3/4 cup shredded cheese (i.e. cheddar, swiss, gruyere, gouda, jack, mozzarella, etc.)

1 cup diced cooked veggies* 

(i.e. spinach, zucchini, mushrooms, broccoli, onions, asparagus, etc.)

1 tablespoon minced herbs (i.e. basil, thyme, parsley, dill, chives, etc.)

Preheat your oven to 325° F.

*Sauté or steam your veggies.

I like them sautéed in a smudge of extra virgin olive oil until they are tender.

Some veggies like broccoli or asparagus are better steamed.

Put it all in a blender and pulse until everything is in small pieces.

Normally I wouldn't do this but I want all the tiny quiche to have a bit of everything in them.

Spray your mini muffin tin lightly with olive oil and fill each cup.

I used a measuring cup to better control the pouring and make sure I had an even amount of filling.

Bake for about 25 minutes until they are golden.

Allow to cool and dig in!

Judging by the way Peanut was trying to shove them in his mouth-

I'd say these are winners.

The size was perfect for a finger food.

*Variations

Didn't I give you enough already?!

Alright.

-Add meats like chicken, pork or turkey but balance it by adding more flavor in the form of 

onions, garlic or herbs.

-Try adding curry, cumin or white pepper

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months.

Simply defrost and reheat.

You can put a few in the fridge before bed the night before and

 zap in the microwave for a few seconds at a time until warm.

Or you can throw them in the oven to warm through (you could do this frozen as well).

*Benefits

Eggs are a fantastic source of protein and contains all 9 essential amino acids as well as choline, 

lutein, riboflavin, vitamin B12, selenium and lots of other vitamins and minerals.

Milk is packed with calcium, phosphorus, magnesium, potassium and protein.

Cheese is a great source of calcium, magnesium, zinc, folate, selenium and vitamins A, E, K and D.

Lentil Stew

This is a meal for the whole family as all 3 of us had it for dinner.

It's thick enough to stay on a spoon for easy feeding

and perfect for a cold day.

I made a double batch and it was divided with some put in the freezer for later.

I love this dish because it's such a healthy filling food, I feel great about each bite that Peanut takes.

On days that your little one is just too busy to bother with eating,
this is the kind of dish you want them to eat.

A small amount packs a lot of punch.

This is one of those soups (or stew...because it's so thick?) 

that is perfect for cleaning out your refrigerator because you can pretty much throw any veggie in.

I used onions and carrots and it I had celery I would have started with a proper mirepoix.

We had zucchini that needed to be used up so that went in as well.

Add diced tomato (or a can of), winter squash, chopped cauliflower or whatever you have.

Adjust the ingredients to suit your child.

Add any meat of your choice when you are sautéing you veggies.

Lentil Stew

1 cup lentils, rinsed and picked*

4 cups chicken stock (or veggie stock to make this vegetarian or water)

1/2 onion, chopped finely
1 large carrot, peeled and chopped finely
1 large zucchini, peeled and chopped finely
1 clove of garlic, crushed
1/2 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon extra virgin olive oil
salt (optional)
cilantro garnish

*Picking over lentils as with any bean just means looking them over for any small pebbles that have found their way in.  I haven't come across any but we might as well look!

Add your olive oil to a large out over medium heat.
When the oil is hot add your onion and carrot and cook until the onions are translucent, about 6 minutes.
Add the rest of the ingredients, give it a stir and bring it to a boil.
Reduce the heat, cover and simmer for 30-40 minutes or until the lentils are very tender.

Adding salt is optional, I added about 1/2 teaspoon kosher salt to the pot.
You could also just add a dash of soy sauce to your bowl when eating individually.

I like this served with just a bit cilantro.

Keep as if or puree to desired consistency.

Enjoy!

*Variations
-Add a dollop of plain whole yogurt or sour cream
-Add curry, ground coriander or ginger
-Use other vegetables like eggplant, winter squash, sweet potato or parsnips
-Add chicken, turkey, beef, lamb or extra firm tofu

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months.

*Benefits
Lentils are loaded with protein, tons of fiber and iron, folate,
tryptophan, manganese, phosphorus, potassium and vitamin B.
Oh and unlike beans lentils lack sulfur which means no gas.

Carrots have lots of carotenoids that work as antioxidants, convert to vitamin A, boost the immune system and protect and enhance your eyes.

Onions have antioxidants and good sulfur compounds that help fight cancer and build strong bones and connective tissue.

Zucchini is high in potassium, vitamin A, beta-carotene, lutein and manganese.

Garlic can practically be called medicinal.  It's an antioxidant, lowers cholesterol, reduces plaque, an anticoagulant, has been known to help the common cold, lowers blood pressure and so much more.

Cumin helps lower allergies and is a good source of iron, magnesium, potassium and calcium.

 Extra Virgin Olive Oil is not something to be afraid of including in baby's diet.  Yes it's a fat but it's also extremely healthy.  EVOO contains phenols that are antioxidants and is mostly a monounsaturated fat which lowers bad cholesterol and raises the good stuff.
It has been proven to lower risk of certain cancers and lower blood pressure.
The first pressing of the olives is the extra virgin, so it retains the most health benefits.

Cheesy Broccoli Bites

So far Peanut still loves his green veggies

and he has a new found obsession with cheese.

I can hardly eat it without him giving me those eyes,

wondering why I'm not sharing.

I'm sure that if your little doesn't like their greens, 

then this would be a great way to get them to eat them.

When I came across this recipe here on Pinterest I knew I had to try it.

I slightly adjusted the time and temperature to yield a softer nugget

but it would be great with a crispy outside if your little can handle that.

Just a bit of tweaking of the recipe and Peanut and I both sat down for this meal.

Cheesy Broccoli Bites

1 lb broccoli, 

1 1/2 cup cheddar, grated

3 large eggs

heaping 3/4 cup seasoned Italian breadcrumbs

Preheat oven to 350.

Steam broccoli over 1 inch of water, about 6 minutes.

Once broccoli is steamed chop it into pieces. 

Mix all the ingredients together in a large bowl.

Lightly spray a baking sheet with olive oil (or use parchment paper) 

Scoop mixture with a cookie scoop or heaping tablespoon and then flatten into a patty onto the sheet.

Bake your bites for about 15 minutes or until just turning golden on the bottom.

Let them cool and serve them to your little.

Try not to eat them all yourself.

*Variation

-You could use a variety of different veggies like cauliflower, kale, spinach, or asparagus

-Add chicken, turkey, pork or beef

-Use a different cheese like gouda, swiss or mozzarella

-Add different herbs and spices

-Use homemade bread crumbs with your own seasonings

-Serve with ranch, hummus or soup to dip in

*Storage

Refrigerate for up to 3 days.

I haven't tried them frozen and thawed yet but I will report back.

*Benefits

Broccoli is known as having cancer fighting properties, lots and lots of cancer fighting properties

as well as protein, fiber, potassium, calcium, vitamins C & A, folate,

magnesium, phosphorus and beta-carotene.

Eggs are a fantastic source of protein with all 9 essential amino acids.

They contain choline, vitamins B2, B12 and D, phosphorus and selenium.

Cheese contains calcium, magnesium, zinc, selenium, folate and vitamins A, E, K and D.

Peach Chicken with Basil

The other day while I was searching the internet for peach recipes 

(our csa box has been packed with them)

I kept coming across peach and chicken.

Dishes called Polynesian chicken and Luau chicken over and over again, 

although I'm not sure peaches make me think of the islands.

Then I came across this one and I knew it would be perfect for baby food.

This recipe has become one of my absolute favorites.

I doubled it because the boys are eating a ton and I'm just trying to keep up!

This dish smells incredible and it's worth making a grown up version of... 

you know with salt and some crusty browning of the chicken.

Peach Chicken with Basil

1 chicken breast, cut into chunks (about 6 ounces)

2 peaches, skinned and cut into chunks (to skin, see this post)

1/4 cup diced onion

1 tsp extra virgin olive oil

3 or 4 carrots, about 1/2 lb, peeled and chopped

1/4 cup brown rice, ground to desired consistency

1 cup water

1 tbs fresh minced basil

Place your carrots in a steamer until finger mashable.... about 25 minutes.

Meanwhile, in a medium saucepan, sauté your onion in the evoo until translucent.

Add your peaches and chicken with the heat on medium and cover for about 5 minutes.

As the peaches cook they will release their juice, creating a nice simmering liquid for the chicken.

Stir occasionally until your chicken is cooked all the way thru.

Doesn't it smell amazing?

Puree your mixture to desired consistency. 

I pureed it smooth and used the carrots to add texture. 

Bring 1 cup water to a boil.

Sprinkle brown rice powder into the boiling water, whisking constantly.

Turn the heat down to simmer the mixture,

whisking until the liquid is absorbed and the grains cooked.

Mine took about 8 minutes.

Stir rice into the peach/ chicken mixture.

Now we're going to add the carrots and this is where you can really control your chunks.

You can make this completely smooth.

You can add your carrots and pulse to gently chop.

You can even mash the carrots and mix them in with a spoon.

When you are finished adding your carrots,

stir in the basil.

Enjoy!

*Variations

-Using just the peaches and chicken, this is a great way to introduce meat

-Try this with cilantro or mint

-Substitute turkey, pork or tofu

-Use mango, pear or other stone fruit instead of peaches

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

Make sure you warm thoroughly before serving.

*Benefits

Chicken is a great source of lean protein in addition to potassium, phosphorus, niacin,

calcium, iron, selenium and zinc.

Peaches have lots of vitamin C and K as well as potassium, calcium and fiber.

Carrots have loads of different kinds of carotenoids which work as antioxidants, convert to vitamin A,

boost the immune system and protect and enhance your eyes.

Brown rice still has it's bran layer which allows it to retain more fiber (4x more then white rice)

as well as nutrients like niacin vitamin B6, magnesium and manganese.

Onions are known as cancer-fighting foods as well as helping build strong bones and connective tissue because of both the sulfur compounds (that make them smelly) and the antioxidants.

Basil has been known to have anti-inflammatory effects, is a good source of vitamin A, magnesium, iron, calcium & potassium.

I marked this as 8-10 months simply because of the onion, but as with everything else, when to introduce this is for you to decide.

Carrot & Broccoli Orzo

This dish actually includes chicken so it's a complete meal for your baby.

A little salt and I'm happy eating this myself.

Now don't rule out this dish just because the texture looks really chunky. 

First off, all of those chunks are really soft, allowing your little to mash it in their mouth.

Also remember that you can always puree your dishes to a consistency that works for your baby.

Left to right in the picture you see:

The original recipe,

After it's been pulsed a few times in a food processor

and blended to a smooth puree.

You can always make these recipes work for your little.

My apologies for the lack of preparation photos... I got caught up and didn't take them.

Oops!

Carrot & Broccoli Orzo (with chicken)

1/2 cup orzo

1 lb carrots, about 5 medium, peeled and sliced into rounds

2 cups broccoli florets

4 oz chicken breast, or 1/2 cup cooked diced chicken

Place your broccoli in the steamer with about an inch of water in the bottom of the pot.

Steam the broccoli until the stems are fork tender, this took me about 15 minutes.

They should be tender enough to mash with your fingers.

Remove the steamer basket but keep the water.

Run the hot broccoli under cold water (or submerge in ice bath) to stop the cooking.

Cut the broccoli to remove the florets like this, keeping the stems.  

Place the florets in a medium bowl and the stems in the food processor.

Place your carrots in the steamer, 

using the same water you used to steam the broccoli, adding more water if needed.

Steam until fork tender, about 15-20 minutes depending on the size.

Meanwhile, boil 1/2 cup of orzo until it's soft.

Remember that you don't want al dente for your baby, you want it mouth-mashable.

I cooked mine for about 15 minutes.

Drain when done and set aside.

When the carrots are done and cooled slightly

 you can add them to the broccoli stems in the food processor, 

keeping the water to cook your chicken in.

Add your chicken to the boiling water.

When the chicken is cooked all the way thru, add it to the food processor and puree.

You'll need to add some of the cooking liquid as you want the puree to be thinner than usual.

This is going to make your "sauce".

Pour the cooled puree into the medium bowl with your florets and stir in your orzo.

Enjoy!

Peanut eating "little trees" as a snack

*Variations

-Try this with a number of different veggies like cauliflower, asparagus, squash, or green beans

-Leave the chicken out or use another meat like turkey, beef or pork

-Substitute the orzo with another pasta, Mediterranean couscous or a grain

-Add fresh herbs like basil, parsley, cilantro or even dill

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months.

When reheating make sure to heat all the way thru and allow to cool for your little.

*Benefits

Carrots have loads of different kinds of carotenoids which work as antioxidants, convert to vitamin A,

boost the immune system and protect and enhance your eyes.

Broccoli is known as having cancer fighting properties, lots and lots of cancer fighting properties
as well as protein, fiber, potassium, calcium, vitamins C & A, folate,
magnesium, phosphorus and beta-carotene.
So good for you.

Chicken is a great source of lean protein.
It also provides potassium, phosphorus, niacin, calcium, iron, selenium and zinc.

Orzo may not be a nutrient powerhouse but it does provide your baby with some needed carbs, fiber, protein and iron.  There is nutrient-enriched orzo as well.

Last day to enter the giveaway HERE.

Chicken with green beans & brown rice

Green beans are just one of those things I haven't made much of.

They are great as a first food but you lose so much in the cooking,
pureeing and straining process that I never really did it.

However, now that Peanut is used to texture in his foods, it's perfect.

I also had this great brown rice blend from Trader Joe's that I used,
which is why there are dark spots that almost look like pepper.

Chicken with Green Beans & Brown Rice
1 small chicken breast (about 4 oz) cut into chunks
8 oz frozen green beans (about 2 cups)
1/4 cup brown rice
2 cups water (or unsalted stock), divided

Bring 1 cup water to a boil and add the chicken.
Rinse green beans to remove ice crystals and add to the boiling water.
Bring back to a boil, cover, reduce heat and
simmer for 4 -5 minutes until fork tender.
The color should be bright green, if they are starting to turn brownish/dark then pull them out.

Meanwhile, grind your brown rice in a blender or spice grinder.
You can grind to a powder, into smaller pieces or not grind at all,
depending on the texture you want for your little.

When the green beans and chicken are done, add them to the food processor,
reserving the liquid.
Puree, adding cooking liquid as needed.

Bring 1 cup water to a boil.
Sprinkle brown rice powder into the boiling water, whisking constantly.
Turn the heat down to simmer the mixture,
whisking constantly until the liquid is absorbed and the grains cooked.
Mine was ground to a powder and it took about 8 minutes.

Add the rice mixture to your pureed veggies and stir in
(or pulse the food processor to incorporate).

Enjoy!

*Variations
-Although Peanut loves this I thought it would be even better with herbs.
Add some minced fresh herbs like cilantro, basil, chives or parsley.
-This would also be good with a bit of garlic or onion
-Substitute a different kind of rice or grain like barley, quinoa or spelt.

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months.
When you reheat, make sure you heat completely to bring it back to a nice consistency,
 then allow to cool to the right temp for your little.

*Benefits
Green beans are high in folate, potassium, vitamin K, fiber and even a bit of calcium and vitamin A.
Chicken is a great source of lean protein in addition to potassium, phosphorus, niacin,
calcium, iron, selenium and zinc.
Brown rice still has it's bran layer which allows it to retain more fiber (4x more then white rice)
 as well as nutrients like niacin vitamin B6, magnesium and manganese.

Turkey with Sweet Potato & Peas

Peanut is a big fan of peas and this is a great combination.

You can do this in several variations and with strained peas or peas with skins.

I usually double this recipe as I do many of these recipes.

Turkey with Sweet Potato and Peas

1 medium sweet potato (about 1/2 lb) or 1/2 a large one, peeled and cut into chunks

1/4 cup lean ground turkey or cubed turkey breast

1 cup frozen peas

Place your sweet potato in a saucepan and add enough water to cover.

Boil your sweet potato until it's fork tender.

Meanwhile, rinse your peas and set aside.
Running water over them helps remove any ice crystals.

Add in your turkey meat to the boiling water and stir to break it up.

The turkey will cook thru almost immediately.

After a minute add in your rinsed peas.  Let it boil for a minute and take it off the heat.

Allow your mixture to cool.  This gives the peas time to cook all the way thru.
Place the mixture in the food processor and puree.
There will be skins from the peas in your mixture.

~~~

If you do not want the skins from the peas you can cook your peas separately.
 Increase the amount of peas to 2 cups.
Simply steam or boil them and then rinse with cold water.
Puree with a bit of the water and then strain by pressing the mixture thru a fine mesh sieve.
Add the strained peas to the cooled mixture of sweet potato and turkey.

~The pictures of the purees are of the mixture with strained peas.~

*Variations
-Use this as an introductory food by eliminating the turkey
and following the directions for the strained peas.
-Use chicken breast instead of turkey
-Substitute broccoli or spinach for the peas.

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months.

*Benefits
Turkey is a great source of protein for baby.  It also has niacin, vitamin B6 and tryptothan which is an amino acid.  I wish I could say it would also put baby right to sleep but there just isn't enough turkey for that thanksgiving-like food coma.  :)
Sweet potatoes are high in fiber, antioxidants, potassium, vitamin A and a bit of calcium.
Peas are high in vitamin K & C, manganese, thiamin, folate and potassium.
As peas are on the sweet side it's a great way to introduce green foods and round out baby's diet.

Pea, Edamame & Apple

I saw this recipe floating around the internet and am still unsure about it's origins.
From a source called Baby Love?

However, I found that the copies of this recipe I came across 

had different pieces of the directions missing.

I changed the ingredients just a tad as I had no apple juice, so I added apples.

My only hang up is all the boiling and rinsing of the ingredients.  

I don't mind as much with the peas and edamame but it seems a shame to boil and rinse apples.

Feel free to cook them separately (either steamed or simmered with a tbs of water)

 and skip the rinsing part completely.

Just make sure to cool the apples or you'll add them in and overcook your peas.

I also cut back on the amount of liquid added, which originally calls for 1/2 cup apple juice.

For simplicity's sake I followed directions and did it all together.

Peas, Edamame & Apple
(adapted from Baby Love)

1/4 lb frozen peas

1/4 lb frozen edamame (soybeans)

2 apples, peeled, cored and cut into small pieces

Fill a pot with 4 cups of water and bring to a boil.
Meanwhile get a large bowl and fill with ice and cold water.

Pour the peas and edamame into the colander and run cold water over them to remove any ice crystals.
Add your ingredients to the boiling water and cook for 3 or 4 minutes.
Pour the mixture back into the colander to drain
(reserving water- do this by putting a bowl under the colander)

and run cold water over the mixture.
Add everything into the ice bath to stop the cooking process.  Chill for a couple minutes.

Puree in a blender with reserved cooking liquid (or unsweetened apple juice if you have it)
until it is the desired consistency.

*Variations
-Substitute pears for the apples
-Bake the apples for a more intense apple flavor
-Leave out the edamame and use as a first food

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Did you know that peas are actually legumes?
Your peas, when cooked, should always be a bright green color.
They should not be the dull color of canned peas as the healthy chlorophyll and other nutrients have been destroyed during the cooking process.
Bright green means they have retained as much nutrients as possible.
Peas are a great source of fiber, vitamin A and protein.
Oh and vitamin K which will help your baby absorb the calcium in his/her diet.

Edamame is packed with protein and potassium.
It also provides fiber, calcium, magnesium, folate and vitamins A and C.

Apples provide fiber, antioxidants and vitamins A, B and lots of C.