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  1. #1
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    Mar 2005
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    Default baby and toddler recipes.

    Hi guys i know that i struggle to find things to feed my 9 month old and have ever since i introducted him to solids at 6 months. I just got sent a whole heap of recipes and thought id post them on here in hope they might give some other mums out there some ideas!

    Baby and Toddler

    Fruity Rice with Chicken and Apricot
    (for kiddies)
    1 tsp olive oil
    ½ small onion, chopped
    1 small peeled fresh apricot or 2 dried apricots, chopped
    1 tbsp chicken breast or thigh meat, raw or cooked
    1 plum tomato, skinned, seeded (if desired) and chopped, or 2 tsp tomato puree
    2 tsp sultanas
    ¼ tsp finely chopped fresh rosemary
    Pinch each ground coriander and cinnamon
    ¼ tsp finely chopped garlic
    90ml water
    1 tbsp basmati rice

    Heat the oil in a small pan over medium heat.**Add the onion and fry until soft, about 2 minutes.
    Mix in the apricot, chicken, tomato or tomato puree and sultanas.
    Add the herbs, spices, garlic and water.**Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes, stirring occasionally to prevent sticking.
    In a separate pan, boil the rice according to the packet instructions.
    Add half of the cooked rice to the pan and reserve the rest.
    Roughly puree or mash the fruity mixture, then add the reserved rice and mix well.**

    Makes:*****1 serving for a 10 month old
    Suitable for:*****Those intolerant to gluten, milk and lactose
    Storage:*****24 hours in the refrigerator or 4 weeks in the freezer
    Preparation:*****15 minutes+20 minutes cooking time
    Nutritional value:*****Good source of calcium

    Baby Food from 4 Months
    Sweet Potato, Apple & Rice.
    1 Apple, equal amount sweet potato and 1 tablespoon rice.
    Chop apple and S.Potato and place in pan with rice. Just cover with water and bring to boil. Gently simmer till tender. Drain and either mash or puree (depending on likes and age). This is enough for 2 nights feeds for my bub

    Parsnip & Pear.
    1 Parsnip and either 1 pear or a tin of baby food pear.
    Gently cook parsnip till tender and mash ... add pear if tinned or stew fresh pear and add. This makes enough for 2 feeds too. Puree for younger bubs

    Rice and fruit.
    Cook a small amount of rice and mash. Add this to any pureed fruit.
    My bub likes the lumps and doesn't like the cardboard variety. Puree for younger bubs

    Rice Cereal And Stewed Fruit
    Serves 1

    1 teaspoon rice cereal
    1 teaspoon cooked pureed apple, pear or ripe mashed banana
    breastmilk, formula or boiled water

    Combine cereal and fruit with required amount of milk or water.

    Mixed Breakfast Mushy
    Half a ripe bananas or equal amount of stewed fruit.
    2 Tbsp of Baby Cereal (any variety).
    1 Scoop of formula.
    Enough boiled water to make a mushy consistency

    Dreamy Creamy Carrots
    1/2 medium carrot
    1 tbsp Baby Rice
    8 tbsp baby's usual milk (breast milk or formula)

    Peel and dice carrot finely. Cover in a little water and simmer until very tender. Drain. Push through sieve or puree. Mix with**Baby Rice and milk. Blend well. Serve warm.
    Handy Hint: - Single serves of carrot puree can be frozen in an ice cube tray, sealed in a plastic bag.
    Once carrot has been established try adding other flavours to Baby Rice - pear, apple, mashed potato with carrot etc.

    Awesome Avocado Smoothie
    2 tbsp ripe avocado
    2 tbsp Baby Rice
    8 tbsp baby's usual milk (breast milk or formula)

    Mash avocado. Add Baby Rice and milk. Blend well. Serve warm or cold.
    Handy Hint: - For babies over 8 months, try adding in cottage cheese.

    Pureed Vegetables
    1 Potato, cooked and chopped
    1 Carrot, scrubbed and chopped
    1/2 Zucchini, scrubbed, peeled-and chopped
    1/2 Celery stalk, scrubbed and-chopped (or onion)
    Optional (for babies over 6mths): chicken wing meat, cooked, skinned, all bones removed

    Place all ingredients in a small saucepan and cover with cold water.**Bring to a boil and simmer until all ingredients are tender. Put in blender or food processor with a little of the liquid to facilitate blending.**Remove and serve or freeze in ice-cube tray. If you're travelling, you can always put this in a wide-holed Thermos and serve whenever you need it.

    Peas With A Hint Of Mint
    2/3 c**Shelled fresh peas
    1/2 c**Trimmed green beans
    Sprig of fresh mint
    1 c**Water

    Put all ingredients in a saucepan and simmer for 10 minutes. Drain, remove the mint, and puree the vegetables in a food mill to get rid of the indigestible husks from the peas. Add water or formula (or mother's milk), as needed. In addition to perking up the flavor of the vegetables, mint is well-known carminative, and can help relieve baby's painful gas or colic.

    Prune Puree
    Prunes are sweet and rich in fiber. They are liked by babies very much!
    You can mix part of this puree with stewed or pureed pears or apples. This is not only good for baby, it may help constipation problems
    Yield: 2 cup (500 ml)
    Keeps: 6-8 months in the freezer

    1 1/2 cup prunes, pitted (375 ml)
    2 cups hot water *never use hot water from the tap, use boiled water! (500 ml)
    1 cup cold water (250 ml)

    Soak prunes in hot water for 5 to 15 minutes
    Place prunes and cold water in saucepan and bring to a boil
    Turn down the heat and simmer 20 minutes
    Remove from heat and cool 5 minutes
    Place half the prunes in blender with about 1/3 cup (80 ml) of the cooking water and puree until smooth. Repeat with rest of prunes.
    Place in ice cube tray and freeze.

    Apple and Prune Puree
    Keep in refrigerator.
    Yields: about 4 cups
    Fibre contents: 3 tbsp (45 ml) = 2-4 mg fibre (same quantity as in a bran muffin)

    5 large apples (1 kg)
    1 cup pitted prunes (250 ml / 375 gr)
    1/2 cup apple juice (125 ml)

    Cut apples in 4 and remove core and stalk.
    Put all ingredients in a big enough pan and simmer over medium heat for 30 minutes or until apples are tender. (I covered the pan while simmering)
    Puree with food processor or hand held (Braun) mixette (this may need to be done in two or three batches).
    Apple/pear juice works just as well as apple juice.
    Of course, if you find yourself with a bit less apples or fewer prunes than the recipe calls for, it's ok. I made it with 1/2 the required prunes and the same quantity of apples. Of course there is less fibre per portion in this case, but the taste is still very nice (my daughters agree too!).

    Dried apricot cream
    Pour boiling water over a few dried apricots in a sieve.**Cover the apricots with cold water in a small saucepan, bring to the boil and simmer gently for 10-15 minutes until quite soft.**Puree and sieve.**Stir in a little baby milk or baby rice.**You can dilute the cooking water with an equal amount of cooled boiled water and use it as a drink.

    Baby Food from 5 Months
    Carrot Soup
    Gently boil 2 small, sliced carrots in a teacup of water in a small, covered saucepan, Add a little fresh chopped parsley, then puree to make a thick soup.**Variation: stir in a little baby milk.

    Vegetable cocktail
    Save the water you have cooked your baby's vegetables in and store in the fridge.**Use it to cook other vegetables in to give them extra flavour.**Boiled up on its own, however, it can make a good vitamin and mineral rich drink, either warm or cold as an alternative to the usual diluted fruit juices.

    Combining lentils and rice in the same meal provides excellent protein, and is very useful in planning vegetarian menus.

    Pick over 50g of small red lentils and wash in a sieve under the cold tap.**Throw into 3 teacups of fresh, fast-boiling water in a medium-large saucepan.**Bring back to the boil, skim, then boil rapidly for about 10 minutes.**Lower the heat and simmer(uncovered) for 15 mins to a soft puree.**Stir the mixture as it thickens or it will stick to the pan.**Puree.**The dhal will stiffen as it cools.**

    Variation:**Vegetable dhal.**
    Cook 50g of lentils as above.**Separately boil a small, sliced potato in water or in a vegetable cocktail.**After the potato has been cooking for five minutes, add an inch or so of shredded leek, which has been washed in a sieve under the cold tap.**When the potato and leeks are soft, drain and puree them with some dhal.

    Spring green puree
    1 med potato
    half a bunch watercress, washed
    100g mixed green vegies (eg green beans, broccoli, spring cabbage)

    Peel and halve the potato, boil in vegetable-cooking water.**After 5 mins, add the watercress leaves, finely chopped.**Chop the green vegetables and either steam them over the potatoes or cook in another saucepan.**Puree all the vegies together.

    Peach Smoothie
    Makes 2 portions

    Peel and skin half a small peach or nectarine
    Roughly chop and put in a small pan with 15ml of water.
    Cover and simmer for 7-8 minutes, until soft. Sieve or puree.
    Blend 10ml of baby rice with 20ml of breastmilk/formula.
    Stir in the puree.**Spoon a portion into a bowl and cool slightly if necessary before serving.
    Cool the remaining puree, cover and store in the fridge for up to 24 hours.

    These are just some of the ones i have but its a start. Enjoy Hope it helps someone out there!

  2. #2
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    Vegetable Trio with Red Lentils
    Makes 6 portions

    Trim, peel and dice 1 small carrot, and 75g of potatoes.
    Put the vegetables in a small saucepan with 75g of trimmed cauliflower, 1 tbsp of red lentils and 200ml of formula.
    Bring to the boil, cover and simmer gently for 25 minutes, or until very tender.**Puree until smooth or sieve.
    Spoon a portion into a bowl and cool before serving.
    Divide the remainder into portions and freeze, or cover and store in the fridge for up to 24 hours.

    Cream of Butternut Pumpkin
    Makes 6 portions

    Peel a 100g piece of butternut pumpkin and remove all the seeds.
    Dice and steam for 8-10 minutes, or until very tender** Puree the pumpkin until**smooth or sieve.
    Blend 2tsp of baby rice with 120ml of warm formula or breastmilk.**Stir in the butternut pumpkin.
    Spoon a portion into a bowl and cool before serving, if necessary.
    Divide the remainder into portions and freeze, or cover and store in the fridge for up to 24 hours.

    Baby Food from 6 Months
    Baked Beans & Pumpkin
    1/2 cup cooked pumpkin
    1/2 cup canned baked beans
    1 tablespoon of grated cheese

    Combine all ingredients and heat gently
    Mash blend or mouli (according to your babies preference). Add a little milk if thinner consistency is required.

    Lamb Shanks & Vegetables
    Roast 2 or 3 Lamb Shanks for about 1 hour
    Meantime steam vegetables like pumpkin, potato, peas, zucchini & carrot.
    Cut all meat from the bones and put into blender with veg & a little veg water.
    You can add 1 tblspn of grated cheese if desired. Blend to desired consistency.

    Chicken Stew
    1 Chicken Breast
    1 Carrot
    1 Potato

    Put through blender until smooth. Thicken with Baby Rice. Freeze extra into ice cube trays. Can replace chicken with beef or lamb and add extra pureed vegetables.

    Egg and Avocado
    Once you know your baby's OK with eggs, a hard-boiled egg yolk mashed with avocado is great. It makes a nice sandwich filling with salad for yourself, too. When the baby's a little older use the hard-boiled egg white as well.

  3. #3
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    thanks for those
    ive been looking for some decent recipies for when my dd eventually starts solids

  4. #4
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    Lamb Casserole
    One Lamp Chop (on the bone)
    One potato
    Handful of peas and corn (I use the frozen)
    Any other vegies (I usually add whatever I have that day such as zucchini, eggplant etc)
    1 clove Garlic
    Cracked Black Pepper
    1-2 Tablespoons Hungarian style Paprika (although I'm sure the plain old paprika will do)
    1-2 Tablespoons of All purpose spicy
    Teaspoon parsley (fresh or dried)
    Teaspoon Oregano
    Tablespoon tomato paste

    In a pot, sear the lamp chop on both sides for about 3-4 minutes each side.
    Then add the parsley, oregano, all purpose spicy and paprika and mix around so that meat absorbs colour but don't burn. Amount of paprika and all purpose spicy depends on how much vegies you plan to use. With just potatoes and peas and corn 1 tablespoon is enough but if you're adding extra vegies you'll need 2 tablespoons. Now pour some water in the pot so that it covers the chop and close lid allowing it to boil for at least half an hour! Make sure you top up the water every ten minutes so that it never dries out and burns the meat. Boiling the meat for this time will fully cook it, soften it and clean out all the muck! There are lots of vitamins in the bones plus it adds flavour so do not take it off the bone till later.
    During this time, chop up the potato. After half an hour of the meat boiling on its own add the potato, extra water to cover then close the lid again and continue to boil till potato is cooked (once again not allowing the water to evaporate too much - you will need to check more often now as potatoes absorb a lot of water!)
    When the potato is cooked then add peas and corn and tomato paste and boil for further five minutes. A little note here - always put the tomato paste in at the end of ANY meal as if you put it in too early it makes the meat too tough and chewy!
    Now your meal is cooked! Add the garlic (opt)
    Also always add garlic at the end as if you cook the garlic the food will be very strong in garlic aroma and it will take over the other spices.
    Simply take out the chop and remove from bone then chop into tiny pieces or put all of it into the processor and blend for younger bubs

    Chicken and Corn
    Chicken mince cooked slowly on the stovetop in a little milk, then mixed with some creamed corn (from a tin) was also a winner in our household.

    Cottage Cheese, Avocado and Potato
    Another good one is cottage cheese, avocado and steamed potato.

    Serves 1

    1 tablespoon oats
    1 tablespoon cold water
    1 1/2 tablespoons hot water
    breastmilk or formula******

    Combine oats and cold water.
    Stir in hot water. Bring to the boil stirring.
    Simmer for 1 minute.
    Puree with enough milk to produce the desired consistency.
    Allow to cool down to serve to your baby

    Rice Cereal And Yoghurt
    Serves 1

    1 teaspoon rice cereal (Any baby cereal may be used )
    1 teaspoon prepared baby yoghurt
    breastmilk, formula or boiled water******

    Combine cereal and yoghurt with enough milk or water to produce the required consistency.

    Apple Delight
    6 months to Adult

    1/2 apple, pared
    1/2 banana
    1/2 carrot
    1/4 cup apple juice

    Whiz in blender until smooth. This can be spoon fed to baby. Apple Delight is a wonderful lunch served with a muffin or toast!

    Banana - Yoghurt Pops
    2 bananas
    2 oz plain yoghurt
    1/4 cup milk (soy, rice, breast milk, whole milk)

    Mash the bananas, mix with yoghurt, then add milk. Pour into moulds and freeze.
    My DD loves these when it is hot outside and when she is teething it gives her some relief PLUS it is good for her!

    Apricot Custard
    1 apricot - tinned in fruit juice or fresh
    8 to 10 seedless grapes
    3 tbsp Robinson's Egg Custard
    6 tbsp hot water (previously boiled)
    Small pinch mixed spice optional

    Cube fresh apricot and simmer in water until soft. Puree grapes and apricots until smooth. Mix Robinson’s Egg Custard and hot water. Add pureed fruit. Blend well. Add mixed spice. Spice. Serve.
    *Handy Hint* For older babies and toddlers, chop fruit into small pieces instead of pureeing. Add biscuit crumbs to create a delicious fruit crumble

  5. #5
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    Here is a great recipe for homemade rusks that are quick to make:
    Cut the edges off a slice of white bread and spread vegemite over it. Roll it tightly and cook in the microwave for 1 minute. It should be hard when cooked.**Because it's rolled up it's harder to break and the vegemite gives it a bit more taste than the commercial rusks.**Store in the fridge for a few days if you wish to make a few at a time.
    *Give these rusks at 8 months. If you want to give rusks earlier (6 months on), leave off the Vegemite

    Avocado, Banana & Yoghurt
    Yep, just whack those three together. Half an avocado, a banana and some fresh plain yoghurt and it's a taste sensation.

    Corned-Beef Hash
    half a cup of diced cooked corned beef
    half a cup of diced boiled potato
    quarter of a cup of cooked carrots
    two to three tablespoons potato water

    cook the potato and carrots, reserving some water. Combine ingredients and put through a strainer or blender

    A fishy-mushy
    about a quarter of a cup of cooked mashed up fish (blue cod's best)
    quarter of a cup of potato
    three tablespoons of hot milk
    quarter of a teaspoon of grated cheese

    combine all the ingredients, cook and stir for a few minutes, Put through a strainer or blend.

    Roast Dinner Supreme
    After you've cooked your own roast dinner, take:
    1 small piece roast potato
    1 small piece roast pumpkin
    2 Tbsp cooked chicken meat

    Put in blender and whiz just enough to remove lumps.
    Put in bowl. Mix through 1-2 Tbsp Baby Rice and 2-4 Tbsp water that your other veggies were cooked in.
    This gives a lovely moist creamy mixture that baby will enjoy.
    Great served with creamed corn mixed with broccoli

    Sweet Revenge
    For those babies that don't like veggies!

    1-2 florets broccoli
    1-2 florets cauliflower
    1/2 banana
    2 tbsp Robinson’s Apple and Banana
    6 tbsp hot water (previously boiled)

    Cook the broccoli and cauliflower in water until soft. Puree veggies and banana together. Add Robinson’s Apple and Banana and hot water. Blend well. Serve warm.
    Handy Hint: Single servers of pureed broccoli and cauliflower can be frozen in an ice cube tray, sealed in a plastic bag. Try kumara, potato or pumpkin in the same recipe.

    Veggie Chicken Licken
    2 tbsp cooked chicken
    1 medium piece pumpkin
    1/2 courgette
    2 tbsp Robinson’s Apricot & Orange Semolina
    8 tbsp baby's usual milk (breast milk or formula), warm.

    Cube veggies and simmer until soft. Quickly process chicken in food processor - don't puree. Mash veggies well and mix with fine chicken. Add Robinson’s Apricot & Orange Semolina and warm milk. Serve warm.
    Handy Hint Toddlers will love this dish with pasta.

    Chicken, Cheese and Vegies
    Mashed potato, broccoli and cauliflower, chopped up chicken pieces flavoured with light Philly cheese.

  6. #6
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    Chicken and Vegies with Rice
    cook yellow and green split peas together with some rice - keep together in liquid. Add chopped carrots, potato, zucchini and yellow squash and simmer until veggies are cooked. Add some salt free chicken stock if more liquid is required. Chuck in some cooked chicken mince and voila a very yummy chicken and veggies which you can puree to the consistency that you like. Substitute the meat or veggies for whatever you have. I find the split peas are easier than using fresh/frozen peas. Freezes well.

    Cheesy Mash Veggies.
    Cook up root veggies (potato, sweet potato, carrots, pumpkin etc) with maybe zucchini and yellow squash. Mash just like mashed potatoes adding butter or milk (I use formula) if you wish. I chuck in some grated cheese (I use soy) and he will eat it until the cows come home. Freezes very well.

    Chicken, Carrot & Sweet Potato
    Saute 1/2 onion in a little butter, and 1 medium carrot finely chopped. Add 1 chicken breast chopped into pieces. When the meat is sealed add 300ml chicken stock (no salt) and 1 large diced sweet potato. Cook for half an hour or so until potato and meat are cooked through. Puree. You can freeze this.

    Potato Zucchini "soup"
    To ~1C chicken stock, add 1 peeled (redskin is best) potato, cubed. When it's almost cooked, add ~1/2 green zucchini and ~1/2 yellow zucchini. When potato & veggies are cooked, remove from heat. Puree CAREFULLY since it will be warm/hot. Cool & serve, or thicken with either rice cereal or instant potato flakes. If baby is old enough, add some cheddar cheese. You may have to experiment a little with the volume of chicken stock used here. For the first time you make this, remove the potato & zucchini when they are fully cooked, then puree with the reserved chicken stock. That way, you can control the consistency of the dish better.

    Watermelon Iceblocks
    Ice block sticks

    Cut watermelon into wedges and deseed.**Insert an ice block stick and freeze.
    Great for teething. Suitable from six months on. Keep well in the freezer in a sealed bag for ages

    Summer Fruit Surprise
    1/2 ripe nectarine
    2 tbsp Robinson’s Summer Fruit Salad
    4 tbsp hot water (previously boiled)

    Peel nectarine, cut into cubes and simmer in water until tender. Push through sieve or puree and mix with Robinson’s Summer Fruit Salad and water. Serve warm or cold.
    Handy Hint: - Substitute apple or pear for nectarine

    Banana Blaster
    1/4 ripe banana
    1 tbsp Robinson’s Banana and Pear
    4 tbsp baby's usual milk (breast milk or formula)

    Mash banana. Add Robinson’s Banana and Pear and milk. Blend well. Serve warm or cold.
    Handy Hint: - When baby is over 8 months, add yoghurt in place of milk

    Chicken "guacamole"
    1 ripe avocado, 3-4oz cooked chicken breast. Puree together. If your baby is old enough, you can add tomato and a little garlic. Spread on bread, crackers, teething biscuits, or just spoon feed baby the mixture!
    Apple potatoes: mix equal portions of cooked white potato and cooked applesauce. Serve at room temperature. Simple, but my son gobbles it up!

    Baby Beef Stew
    Yields: 6 servings

    1/2 cup cubed cooked beef
    1 peeled potato
    ¼ cup shelled fresh or frozen peas
    1 peeled carrot
    1 stalk of celery
    1/4 cup uncooked macaroni
    4 cups of water 1/4 cup formula or breast milk
    (whole milk can be used for babies over 12 mos)

    WASH the carrot, celery & peas thoroughly.
    CHOP carrot, potato & celery very fine.
    SIMMER veggies in a small saucepan for 20 minutes.
    ADD macaroni and cook for 10 minutes longer or until very soft.
    COOL until able to handle.
    DRAIN veggies but save the water.
    MASH or puree veggies & beef with formula, breast milk or the saved water.
    SERVE, refrigerate or freeze.

  7. #7
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    Basic Meat Stew
    For Babies 6-12 months

    2 tablespoons fat or oil
    1-1/2 pounds boneless stew meat, cut in 1-inch cubes
    1/3 cup flour
    3 cups liquid (water, vegetable or fruit juice)
    4 medium potatoes, scrubbed and cut up
    5 medium carrots, scrubbed and cut up
    1 (10-ounce) package frozen peas (or any other green vegetable)

    Heat fat in a large-size heavy saucepan over medium high heat. Coat the meat in the flour and brown in the fat. Add the liquid and cover tightly. Simmer over medium heat for 1-1/2 hours. Add potatoes and carrots. Cover and simmer 15 minutes. Add frozen peas, cover and simmer for 5 minutes. Puree stew in food processor to a smooth consistency.**Store in refrigerator up to 2 days; freeze 2-3 months.
    Variation: Any vegetable can be substituted and 1/2 cup of uncooked rice may be substituted for the potatoes.
    Yield: 4-5 cups of puree or 20-25 food cubes.

    Baby Dinner
    For Babies 6-12 months:

    In a covered pot, and using no salt or spices, combine:
    1**cup water
    1**chicken breast
    1/4**cup rice

    Simmer 20 minutes and add:
    3**whole carrots
    1/4**pound green beans

    Simmer 10 minutes longer.

    Blend or process the meat with enough of the cooking broth to make it moist. Mash the carrots and then the beans Store separately in individual servings in the freezer sealed in plastic sandwich bags, or in a plastic ice-cube tray, which must be bagged and tied. Defrost a meal at breakfast, so it's ready to heat for lunch. As your child gets a few months older and can chew better, you can grate these ingredients instead of blending them and you can use your leftovers, too

    Beef Puree
    Yield: 1 1/4 cup (300 ml)
    Keeps: 1-2 months in the freezer

    about 1 lb beef, tender and lean, cut in 1" pieces (about 500 gr. cut in 2.5 cm pieces)
    1 celery stick, chopped
    3 carrots peeled and diced
    2 medium potatoes, peeled and cut in 1/4
    1 Tbsp**(15 ml) minced onion

    Put the meat in about 1 cup (250 ml) of water in a saucepan and simmer for 45 minutes
    Add celery, carrots, potato and onion. Cook for 35 minutes or until veggies are tender
    Take off heat and let cool a few minutes
    Discard vegetables
    Put about 3/4 cup (200**ml) of the meat in the blender with 1/3 cup (80 ml) of the cooking water. Puree until smooth. Repeat with the remainder of the meat.
    Place in ice cube tray and freeze.

    You can use the veggies in a soup or sauce for the rest of the family if you wish by pureeing them with the remainder of the cooking water which you didn't use to puree the beef.
    You can use Veal instead of been in this recipe

    Prune and Apricot Puree
    6 prunes
    6 dried apricots

    Soak prunes and apricots in enough cold water to fully cover fruit and leave for 2 hours
    Place in saucepan simmer stirring occasionally until fruit is tender and most of liquid has evaporated.
    Drain remove prune stones and blend or mash.
    Allow to cool then mix with plain yoghurt, ricotta, cottage cheese or cereal.

    Three Stage Beef Stew
    First Stage
    1 pound beef stew meat
    1 medium onion, peeled and quartered
    1 stalk (washed) celery
    1 bay leaf
    2 sweet peppercorns (optional)
    14 cups water

    Second Stage
    2 pounds carrots, peeled and cut in about 2" pieces

    Third Stage
    4 medium potatoes, peeled and quartered

    First Stage
    Place stew meat, water, onion, celery, bay leaf and peppercorns in a large (8 quart) covered cooking pot and bring to a boil over medium-low heat. Skim and discard froth until broth boils clear, then reduce heat to low and simmer for about two hours.

    Second Stage
    Remove and discard bay leaf and peppercorns. Add the carrots to the cooking pot, increase heat to medium-low, and simmer covered for 30 minutes.

    Third Stage
    Add the potatoes to the stew, cover, and continue to simmer for one hour. Remove solids to food processor and blend well, adding broth as necessary to bring stew to a creamy (not pasty) consistency. Reserve broth for freezing.

    When blending stew, lean toward a thicker consistency rather than a thinner one. Broth cubes can be added when heating to serve (generally 1 broth cube to 2 or 3 stew cubes), but if the food is prepared too thin, it cannot be reduced when heating to serve.
    A few cubes of green split peas are excellent served with this stew.
    Although slightly more expensive, the pre-peeled "baby" carrots sold in the produce section of your supermarket are very easy to use in this recipe. Check to see that there are no stalk ends that should be cut off and discarded prior to adding to the stew if you choose to use baby carrots.

    ** Yield: 4 trays stew, 4 trays broth

  8. #8
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    Cockadoodle Stew
    1 C. cooked, diced chicken or turkey
    1/4 C. cooked rice
    1/4 C. cooked vegetables
    1/4 C. chicken broth
    1/4 C. milk

    Blend or puree together. Freeze in an ice cube tray, then remove and thaw
    however many cubes are needed.

    Carrot-Rice Puree
    A nutritious, smooth dish with a bit of texture for older infants.(or broth
    or leftover cooking liquid from cooking vegetables)

    2 tb Brown rice, uncooked
    6****Carrots, scrubbed and-chopped in small pieces
    1 1/3 c**Water
    1 teaspoon sweet butter (optional)

    Place rice and carrots in a saucepan with the water and cover.**Simmer until
    the water is absorbed--about 30 to 40 minutes.**When cool enough to handle,
    puree in blender or food processor with butter until smooth. Refrigerate, or
    freeze leftovers in ice cube tray. Makes 1-1/2 cups.

    Cheesy Delight
    1/8 c 2% milk (not sure why this is 2%)
    1/2 c cottage cheese
    1/3 c cream cheese
    1/8 c shredded mild cheddar

    Blend these ingredients until smooth.
    Stir in:1/4 c soft cooked peas
    1/8 c diced cooked carrots
    Top with: parmesan cheese and shredded mozzarella.

    Chicken And Peach Delight
    1/2 c Cooked boneless chicken,-chopped
    1/4 c Cooked brown rice
    1 Ripe peach
    1 tb Peach juice
    1 tb Milk
    2 ts Wheat germ

    Mix all ingredients together and chop roughly in a food processor or blender.

    Chicken Soup
    First Stage
    4 chicken drumsticks, skinned (about 1 pound)
    1 medium onion, peeled and quartered
    1 stalk (washed) celery
    1 bay leaf
    2 sweet peppercorns (optional)
    12 cups water

    Second Stage
    1/4 cup pearl barley
    5 small to medium peeled potatoes (quartered, or in sixths)
    1 pounds carrots, peeled and cut in about 2" pieces

    First Stage
    In a large (6 or 8 quart) covered soup pot, bring the first stage ingredients to a boil over medium-low heat. Reduce heat to low and simmer for at least two hours, skimming and discarding froth until broth boils clear. Remove and discard the bay leaf and the 2 peppercorns. Remove chicken from broth. The meat should be tender enough that it comes fairly easily away from the bone with a fork. Separate the chicken from the bones, being sure to remove the "danger bone" and the gristle from the ends. Place the chicken in a food processor; remove the onions and celery from the broth and add to the chicken with about one-half cup of broth. Blend in food processor until mixture is shredded.

    Second Stage
    Put processed mixture back into the broth and add the barley. Grate the potatoes and carrots in the food processor, then add to the broth, cover, and bring back to a boil over medium-low heat. Reduce heat to low and simmer for one hour.

    A portion of the cooked soup may be pureed to make a thicker base, or you may use the back side of a large cooking spoon to mash some of the vegetables. When removing to ice cube trays, this mixture is easier with a large, small-holed strainer spoon. The excess liquid may be frozen, also, to add to the thicker soup cubes (if desired).
    ** Yield: 5 trays stew, 2 trays broth **

    Chicken Stew
    First Stage
    5 skinned chicken legs (about 1.25 pounds)
    1 small onion, peeled and quartered
    1 stalk (washed) celery
    1 bay leaf
    2 sweet peppercorns (optional)
    18 cups water

    Second Stage
    2 pounds carrots, peeled and cut in about 2" pieces

    Third Stage
    2 cups (dry) tri-color spiral pasta

    First Stage
    In a large (6 or 8 quart) covered soup pot, bring the first stage ingredients to a boil over medium-low heat (about 30 to 45 minutes). Reduce heat to low and simmer for at least two hours, skimming and discarding froth until broth boils clear. Second Stage Remove and discard the bay leaf and two peppercorns. Remove the chicken to a plate and separate the meat from the bones, being sure to remove the gristle and "danger bone" from each piece. Put the chicken meat back into the stock and add the carrots. Simmer covered over medium-low heat for one hour. The carrots should be easy to pierce with a fork after an hour. Third Stage Add the pasta to the stew and slow boil ten minutes. Remove from heat. Use a small-holed, large strainer spoon to transfer the solids to the food processor, adding just enough broth to allow the solids to process. Reserve the stew broth and freeze separately.

    Skinned chicken thighs may be used instead of drumsticks. The dark chicken meat works better than the white meat, as it blends better in the food processor due to the fat content. There is no need to worry about cholesterol or a little fat in the diet of a baby; however, there is also no need to overload the diet with fat, as it may lead to future poor eating habits. When cooking this dish for a young baby that has not yet developed any chewing tendencies, cook the pasta five or ten additional minutes and blend well in the food processor. The ten-minute pasta cooking time and medium blending in the food processor will provide nice, small chunks of pasta for the older baby to chew. The frozen stew broth may be added as required to achieve the proper consistency for your baby's age. Generally, two to three cubes of stew to one cube of broth will be the appropriate combination.
    ** Yield: 4 trays stew, 2 trays broth **

    Chicken Or Turkey With Peaches
    Yield: 5 servings

    1/3 cup chopped & cooked boneless chicken or turkey
    1/4 cup cooked white or brown rice
    1 very ripe peach
    1 tbs formula or breast milk,
    (whole milk for babies over 12 mos)
    tiny drop of vanilla extract
    baby cereal

    MIX chicken or turkey, rice and peach.
    CHOP in food processor or blender.(Or hand-mash for courser texture.)
    ADD formula or milk, vanilla and cereal. (Cereal will thicken any baby recipe - if it becomes too thick, thin out with formula or milk.)
    PUREE until smooth.
    SERVE, refrigerate or freeze.

    Cream Of Chicken & Potato
    Yields: 2-4 servings
    1/3 cup chopped & cooked boneless chicken
    1/4 cup chopped & cooked potato
    1 tbs of shredded mild cheddar cheese
    ¼ cup formula or breast milk,
    (whole milk for babies over 12 mos)
    2 tsp sweet-cream butter
    baby cereal

    COMBINE all ingredients except the cheese and baby cereal in a saucepan.
    SIMMER over low heat for 10 minutes. (Make sure the liquid does not boil off.)
    ADD cheese and cereal & stir until desired thickness.
    MASH or puree the ingredients.
    SERVE, refrigerate or freeze.

    Creamed Chicken & Potato

    2 ts Sweet butter or margarine
    1 ts Unbleached flour
    1/4 c**Lowfat milk
    1/4 c**Chicken, cooked, boned and-shredded
    1/4****Potato, baked and cubed
    1 tb Grated white cheddar cheese

    This dish takes very little to prepare and is easy for baby to digest.

  9. #9
    Join Date
    Mar 2005
    Achievements:Topaz Star - 500 postsAmber Star - 2,000 postsAmethyst Star - 5,000 posts
    Bolognaise (for Baby)
    2 tablespoons olive oil
    1 onion, chopped
    1 garlic clove, crushed
    ½ green capsicum, chopped
    250 grams finely minced lean beef
    1 carrot, grated
    2 mushrooms, chopped
    2 tablespoons tomato paste
    1 can of chopped tomatoes
    ½ cup beef stock
    2 teaspoons oregano

    Heat oil in fry pan.**Saute onion, garlic and capsicum.**Add beef, cook till rown.**Add carrot and mushrooms. Cook for 1 minute. Stir in tomatoes, stock and regano.**Simmer for 30 minutes.**Blend to desired consistency.**
    NB: you can serve this with pasta when baby is about 8 months old.

    Sweet Lentil Hotpot (for Baby)
    (This is a good one for the sweet tooth!
    Lots of protein in the lentils too!)

    1 cup red lentils
    1 medium sweet potato, cut into small pieces
    1 piece pumpkin, cut into small pieces
    1 medium carrot, cut into small pieces
    1 cob of corn, cut the corn off the cob

    Rinse the red lentils in cold water.**Cover with water and boil for about 10 minutes.**Add all the vegetables and then cook for a further 15 minutes or so till all ingredients are soft.**Blend to desired consistency.

    Lamb Casserole (for Baby)
    (sneak in whatever vegetables you can)

    250 grams finely minced lamb
    1 tablespoon olive oil
    1 onion*(all the vegies below are chopped)
    1 zucchini
    1 carrot
    1 potato
    1 green capsicum
    3 broccoli florets
    1 small piece pumpkin
    2 tablespoons corn kernels
    1 can chopped tomatoes

    Heat oil in fry pan.**Saute onion.**Add lamb and cook till brown.**Add capsicum, fry for a further minutes.**Add all other ingredients and allow to simmer for about 15 minutes till all are soft.**Add a little boiled water of needed when blending.**Blend to desired consistency.

    Tuna Casserole (for Baby)
    2 potatoes cooked & mashed
    2 Tbs of grated carrot & onion
    1 beaten egg
    1 tin tuna
    1/4 cup grated cheese
    plain flour

    Combine all ingredients together shape into patties toss in flour, cook in frypan till golden.

    Tuna Mornay (For Baby)
    15g butter
    2 teaspoons of plain flour
    1/2 cup milk
    1/4 cup grated cheese
    185g canned tuna (drained)

    1.**Melt butter in a small pan.**Add the flour and cook, stirring constantly, over low heat for 1 minute.
    2.**Gradually add the milk, stirring the mixture until smooth between each addition.**When all the milk has been added, keep stirring until the mixture has boiled and thickened.**Cook for 1 minute longer.
    3.**Remove from the heat and stir in the cheese until melted.**Drain the tuna and flake with a fork.**Stir into the sauce and serve warm.

    Chicken Risotto (for baby)
    1 tablespoon vegetable oil
    1 small onion, finely chopped
    1 clove garlic, crushed
    300g mince lean chicken
    2 mushrooms, brushed and thinly sliced
    1 large tomato, peeled, seeded and chopped
    1 stick celery
    1 tablespoon chopped fresh mint
    1 tablespoon chopped fresh parsley
    1 cup Arborio rice (Arborio is a plump short grain rice which is ideal for risotto)
    3 cups homemade chicken stock

    1. Heat the oil in a large heavy-based pan. Add the onion and garlic and cook for a few minutes, stirring over a medium heat.
    2. Add the minced chicken and brown, stirring occasionally, for a few minutes.
    3. Add mushrooms, tomato, celery, mint and parsley. Stir well and cook for 1 minute.
    4. Stir in the rice then add the stock. Bring to the boil, then cover and simmer for about 30 minutes, stirring occasionally to prevent sticking, or until the liquid is absorbed and the rice tender. Add extra liquid if necessary.

    Salmon and Broccoli Pasta (for toddler)
    2 tsp butter
    1 spring onions, chopped finely
    2 tbs finely chopped broccoli
    1 tbs water
    1 tbs spreadable cream cheese
    1 tbs drained canned red salmon
    1/2 cup (45g) bowtie pasta (you can use any pasta)

    Heat butter in small pan, cook spring onions, broccoli and water, stirring until broccoli tender. I put some chopped carrots too, so you cook until they tender. Add cream cheese, cook stirring until melted. Stir in salmon. then gently toss cooked pasta with the salmon mixture.

    Ok thats all i have. I know theres alot of reading and i hope its ok i posted all this on here just thought it might be helpfull for some people?!

  10. The Following User Says Thank You to hayleylea For This Useful Post:

  11. #10
    Join Date
    Sep 2005
    Achievements:Topaz Star - 500 postsAmber Star - 2,000 posts
    Wow. These recipes are great. I'm always looking for different things to make for my dd.



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