Top 100 Baby Food

7/30/2019 Top 100 Baby Food

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Top 100 Baby Food

Recipes

Your free gift from

free-baby-food-recipes.com


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1) Banana-Tofu Pudding

Ingredients

2 tablespoons silken tofu

1 banana

breastmilk or formula

Directions

Combine all ingredients in food processor and blend. Add breastmilk or formula until consistency issmooth.

2) Vegetable Chips

Ingredients

Small pieces carrot

Celery

Potato

Directions

Cut into strips. Steam or microwave until tender.


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3) Peachy Banana Tofu

Ingredients

4 oz firm tofu

1/4 cup fresh peaches

1 ripe banana, peeled

3 tbs of Wheat Germ

Directions

Puree all ingredients in a blender or food processor until nice and fluffy.

4) Fruit and Yogurt

Ingredients

1/4 cup plain yogurt

1/4 cup cooked, unsweetened fruit

Directions

Combine, mashing lumps of fruit, if necessary.


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5) Cranberry Puree

Ingredients

1 package fresh cranberries (16 oz.)

1 cup of water

Directions

Add water to a pot and bring to a boil - add cranberries simmer over medium-low heat until cranberries

burst. Puree in blender or food processor until desired texture is reached.

6) Nectarine Puree

Ingredients

5 medium nectarines (washed, peeled, pitted, and halved)

Directions

Steam nectarines over boiling water in a steamer basket for 2 - 3 minutes. Drain, and puree in blender.


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7) Apple & Orange Splash

Ingredients

1 medium apple

1 tablespoon 100% pure orange juice

Directions

Steam apple until tender (5-7 minutes). Puree the apple and juice in blender or food processor.

8) Simply Avocado

Ingredients

1 small avocado

breast milk or formula (optional)

Directions

Cut avocado in half and remove the pit. Scoop out flesh and mash with fork. Add breast milk or formula.


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9) Pear Puree

Ingredients

4 ripe pears, peeled, cored, and chopped

Directions

Add fruit to a medium saucepan and cook on low heat for about 4-5 minutes or until tender. Add fruit

to blender and puree.

10) Cheesy Cauliflower Puree

Ingredients

2 cups cauliflower florets (fresh is best)

Sprinkle of shredded cheddar cheese

dab of butter

Directions

Steam cauliflower florets or boil until tender (about 10 minutes). Drain. Add butter and cheese. Blend

into a puree.


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11) Banana Applesauce Mush

Ingredients

2 apples

1 ripe banana

Directions

Peel, core and cut apples into slices/chunks. Boil until tender. Mash or puree in a blender/food

processor. Peel a banana and mash with a fork. Add applesauce to the banana

12) Banana Cado

Ingredients

1/2 of a peeled and pitted avocado

1 small ripe banana

Directions

Mash the avocado half and mash the banana. Mix mashed avocado with banana & serve


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13) Apples & Pears

Ingredients

1 apple cored & peeled

1 pear cored & peeled

Directions

Dice apple & pear and simmer together until tender. Mash or puree as needed.

14) Apple Peach Banana

Ingredients

1 peach pit & peel

1 apple cored & peeled

ripe banana

1/4 cup of water

Directions

Dice apple & peach and simmer together until tender. Mash the banana into the apple & peach mix and

then puree as needed.


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15) Plums

Ingredients

5 ripe plums

Directions

Peel, pit and cut into chunks then steam until tender. Puree using the leftover cooking liquid.

16) Peachy Mangos

Ingredients

3 peaches

1 mango

Directions

Peel, pit and cut peaches into chunks. Peel, de seed and cut mango into chunks. Steam fruits together

gently until tender. Puree until smooth or mash with a fork


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17) Plums with Applesauce

Ingredients

2 plums

1 large apple

Directions

Peel, pit and cut plums into chunks. Peel, core & dice apple. Simmer plums & apple together until soft &

tender. Mash or puree as needed

18) Carrots

Ingredients

1 pound of fresh carrots

Directions

Peel carrots and cut into small chunks. Steam until tender. Puree. Add water until desired consistency is

achieved


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19) Dried Beans

Ingredients

1 pound dried beans

Directions

Cook per the directions on the package. Puree. Add water until desired consistently is achieved

20) Broccoli

Ingredients

2 heads of fresh broccoli

Directions

Wash broccoli. Chop into small pieces. Steam until tender. Puree. Add water until desired consistently is

achieved


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21) Eggplant

Ingredients

1 or 2 eggplants

Directions

Wash and peel. Cut into small pieces and steam until tender. Puree. Add water until desired consistently

is achieved

22) White Potatoes

Ingredients

White potatoes

Directions

Peel potatoes and cut into small pieces. Boil until tender. Puree. Add water until the desired consistence

is achieved


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23) Chicken Pure

Ingredients

1 cup cold and cooked boneless chicken

Directions

Cut chicken into small pieces. Puree until powdery mix is achieved. Add water until the desired

consistence is achieved

24) Fish Pure

Ingredients

1 cup cooked boneless white fish

Directions

Puree fish in blender. Add water until the desired consistence is achieved


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25) Beef Stew

Ingredients

1/2 cup cubed cooked beef

1 peeled potato

cup shelled fresh or frozen peas

1 peeled carrot

1 stalk of celery

1/4 cup uncooked macaroni

4 cups of water

Directions

Wash vegetables and chop into pieces. Simmer the veggies until softened. Add the macaroni and cook

until very soft. Puree until the desired consistence is achieved


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26) Veal Dinner

Ingredients

1 lb veal

1 celery stick, chopped

3 carrots peeled and diced

2 medium potatoes, peeled and cut in 1/4

1 Tbsp (15 ml) minced onion

Directions

Cut veal into small pieces. Simmer in saucepan for 45 minutes. Add celery, carrots, potato and onion.

Cook for 35 minutes or until veggies are tender. Puree. Add water until the desired consistence is

achieved

27) Apples & Chicken

Ingredients

1/3 cup chopped & cooked boneless chicken

1/4 cup cooked apple (no skin or seeds), very soft

Directions

Puree chicken with apple. Add water until the desired consistence is achieved


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28) Brown Rice Chicken & Peach Delight

Ingredients

1/2 c cooked boneless chicken

1/4 c cooked brown rice

1 ripe peach

1 tb peach juice (white grape or apple juice may be used or juice may be left out)

1 tb milk and 2 ts wheat germ

Directions

Chop chicken into pieces. Mix with the other ingredients. Puree

29) Pear Mash

Ingredients

1 ripe pear

Directions

Peel & de-seed pear. Puree


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30) Breakfast Pears

Ingredients

1/2 cup plain oat cereal (cooked)

1/2 cup pears - mashed or pureed

1/2 cup yogurt

Directions

Mix oatmeal and yogurt together. Top mixture with 1/2 cup pear puree and stir

31) Baked Pears with Oatmeal & Dates

Ingredients

3 Pears

1 cup cooked oatmeal

1/2 cup finely chopped dates

Directions

Halve and core pears; Combine oatmeal, dates & spices in 1 cup of water. Simmer until soupy. Pour over

pears. Bake at 350 degrees F. 45 minutes, until tender.


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32) Papaya Mash

Ingredients

1 papaya

Directions

Peel and de-seed papaya, Puree until the desired consistence is achieved

33) Papaya Peach Yogurt

Ingredients

1/2 cup pureed/mashed papaya

1/2 cup peach puree

Plain whole milk yogurt as desired

Directions

Blend papaya and peach puree. Add plain whole milk yogurt until the desired consistence is achieved


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34) Tropical Chicken and Brown Rice

Ingredients

1/2 cup (Brown/or Jasmine) Rice

2 cups water

1/4 cup papaya cubes

1/4 cup mango cubes

1 or 2 boneless chicken breasts

pinch of ginger and nutmeg if desired

Directions

Combine all of the above ingredients in a medium saucepan. Cook over medium-low heat until rice is

soft, Take out the chicken breast(s) and cut into small pieces, transfer back to saucepan. Cook until

chicken is done. Allow to cool for 10 minutes. Puree until the desired consistence is achieved

35) Blueberry

Ingredients

1/2 pint of blueberries (fresh or frozen)

1/2 c. water

Directions

Bring water to a boil. Add blueberries and simmer until soft. Puree until the desired consistence is

achieved


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36) Blueberry Tofu Mush

Ingredients

1/2 cup Blueberry Puree

1/2 packet of Firm Tofu

Directions

Combine ingredients. Puree. Add water until the desired consistence is achieved

37) Blueberry Cottage Cheese Drizzle

Ingredients

1/2 cup of fresh blueberries

1 cup of Cottage Cheese

Directions

Warm the blueberries in the microwave for about 30 seconds. Puree until smooth and juicy. Drizzle the

blueberries over cottage cheese and serve


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38) Grape Chicken Couscous

Ingredients

1 12 oz. package couscous

1 14 oz. can chicken or vegetable broth

Pinch of salt (optional)

3 tablespoons olive oil

1 teaspoon fresh lemon juice

3/4 cup finely mushed grapes

1/2 cup finely diced cooked chicken

1/3 cup fresh mint leaves (optional)

Directions

Prepare the couscous. Add the oil and the lemon juice. Stir well. Add the mushed grapes and chicken.

Puree until the desired consistence is achieved

39) Apple Pumpkin Puree

Ingredients

1 sugar pumpkin

3 Apples, peeled & cored

Directions

Halve the pumpkin, peel and de-seed it then cut into cubes Slice the apples. Steam the pumpkin cubes &

apples. Puree until the desired consistence is achieved


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40) Apple, Pumpkin & Oatmeal Breakfast

Ingredients

1/2 cup applesauce

1/2 cup pumpkin puree

1 1/2 cup (cooked) oatmeal

Dash of cinnamon, nutmeg and/or ginger

Directions

Mix spices, applesauce, pumpkin puree and oatmeal together. Puree until the desired consistence is

achieved

41) Baby's Pumpkin & Pears

Ingredients

cup pumpkin puree (fresh or canned)

1 pear, peeled & cored & diced

Directions

Mash the pear and then mix in the pumpkin. Puree until the desired consistence is achieved


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42) Kiwi Salad

Ingredients1 peeled and diced kiwi

1/2 peeled banana - diced

1 peeled and diced pear

Directions

Toss it all in a bag and serve in a bowl.

43) Mango Puree

Ingredients

1 Ripe Mango

Directions

Peel mango. Puree until the desired consistence is achieved


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44) Creamy Mango Puree

Ingredients

1 Ripe Mango

Plain or Vanilla Yogurt OR

Apple or Pear Juice or plain water

Directions

Peel mango, Puree until smooth. Add Yogurt (or juice or water) until the desired consistence is achieved

45) Mixed Mango Surprise

Ingredients

1/2 cup mashed mango

1/2 ripe banana - peeled and mashed

1 ripe peach - pitted and mashed (remove skin)

Directions

Add fruits to a large bowl puree. Add water until the desired consistence is achieved


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46) Cherry Puree

Ingredients

1/2 pound fresh cherries

1 cup water

Directions

Wash, clean and pit the cherries. Boil & simmer until they become soft. Puree until the desired


47) Cherry Apple Puree

Ingredients

1 cup pitted cherries

3 medium apples, peeled & cored and diced

dash of vanilla essence

1 cup of water

Directions

Combine all ingredients into a small sauce pan & bring to boil. Steam until soft. Puree until the desired



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48) Oatmeal & Cherry Puree

Ingredients

1 1/2 cup cooked oatmeal cereal

1/4 cup cherry puree

Directions

Mix oatmeal and cherry puree until the desired consistence is achieved

49) Cherries Banana

Ingredients

1/4 cup cherry puree

2 small bananas

Directions

Mash 2 small bananas and add cherry puree. Blend until the desired consistence is achieved


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50) Cherry Tofu Puree

Ingredients

1/2 cup Cherry Puree

1/2 packet of Firm Tofu

Directions

Puree all the above ingredients together until the desired consistence is achieved

51) Peach Cobbler

Ingredients

3 canned peaches (into 6 halves) or 3 ripe peaches

1 egg yolk (for babies who are 6-10 months old, omit egg yolk and thicken with an infant cereal)

1 teaspoon sugar

Directions

Peel the peaches into small pieces and dice. Puree the mixture to desired consistency. Now beat in the

egg yolk and sugar until it gets smooth. Bake at 350 degrees for about 15 minutes.


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52) Tomato Pasta

Ingredients

1 tablespoon margarine

1/4 cup cheddar or mild cheese, finely grated

1 large tomato, skinned, seeded and chopped

1 teaspoon baby rice

1 tablespoon cottage cheese

1/2 cup small pasta shapes

Directions

Cook the pasta according to the instructions on the pack. Melt the margarine in a saucepan, add tomato

to it. Cook over a low heat for two minutes. Remove the pan from heat. Add the cheeses until they melt

into a sauce. Stir in the baby rice. Pour the sauce over the cooked pasta and serve. And Tomato Pasta.


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53) Winter Squash

Ingredients

1 Squash

Directions

Cut in half. Place face down in a baking pan and add 1 inch of water. Bake at 400F for ~40 min. or until

soft. Scoop out the soft squash serve

54) Squash Apple Rice

Ingredients

1 squash, baked

1-2 cups brown rice, cooked

cup applesauce

Directions

Mix all ingredients together and serve. Puree until desired consistently is achieved


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55) Sweet Potatoes

Ingredients

1-2 sweet potatoes

Directions

Cooked until soft. Puree until desired consistently is achieved

56) Banana

Ingredients

1 small ripe banana

breast milk or formula

Directions

Break banana into pieces. Puree. Add breast milk or formula until desired consistently is achieved


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57) Porridge

Ingredients

1/4 cup cooked jasmine rice

1 1/2 cup water

2 tablespoons cooked lentils

1 clove garlic

1/4 teaspoon turmeric

a few seeds of cumin

1/2 teaspoon butter

1 tablespoon cooked carrots

1 tablespoon cooked peas

Directions

Cook 1/2 cup red lentils with 1 clove garlic, 1/4 tsp. turmeric and a few seeds of cumin until mushy. Donot throw away liquid, it is used it to make the porridge. Cook carrots and peas until mushy. Mix rice,

lentils, carrots, peas, butter and salt and serve.


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58) Banana Custard

Ingredients

1 egg yolk

1 cup whole milk

1 tsp vanilla extract

1 ripe banana

Directions

Beat the egg yolk and stir with milk and vanilla extract. Mash the banana and place until desired

consistently is achieved. Place on the bottom of a small oven-proof dish. Pour the mixture over the

banana in dish. Take a larger baking pan with tall sides. Pour hot water into the baking pan so that it is

half way up the side of the oven-proof dish. Bake for 30 minutes at 350 degrees.


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59) Vegetable Pear Mash

Ingredients

1 pear

1 oz unsalted butter

1 large potato

1 small turnip

1 tsp maple syrup

Directions

Peel pear and cut into pieces. Peel and chop potato and turnip. Melt butter and add the maple syrup.

Pour this liquid over the pieces of pear. Place pear slices on baking sheet and roast for 45 minutes at 350

degrees. Simmer the potato and turnip for approximately 30 minutes at 350 degrees until tender. Puree

turnip & pears until desired consistently is achieved. Separately mash the potato with butter and then

combine with purified pear and turnip.


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60) Squash & Sage for the Baby

Ingredients

1 cup butternut squash

1/4 cup cream

Sprinkle with dried sage

Directions

Preheat oven to 350. Peel and chop squash into small pieces. Place onto a greased pan. Bake for 350degrees for 15 minutes. Pour cream over squash. Sprinkle sage on top. Put back into the oven for

another 15 minutes. Mash together until desired consistently is achieved

61) Frozen Butternut Squash

Ingredients

1/2 cup squash

a drop of vanilla extract

Directions

Puree Squash & vanilla extract together until desired consistently is achieved. Freeze.


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62) Cantaloupe Puree

Ingredients

1/2 avacado

1 small cantaloupe melon

1 tsp ground ginger

Directions

Remove the skin from melon and avocado. Puree together until desired consistently is achieved.Sprinkle ginger on top.


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63) Fruit Popsicles

Ingredients

1/2 cup blueberry juice

1 envelope of unflavored gelatin

1 cup vanilla yogurt

1/2 fresh blueberries

1 ripe banana

Directions

Heat blueberry juice in saucepan. Stir in gelatin until dissolved. Puree with yogurt, blueberries and

banana until desired consistently is achieved. Freeze

64) Sweet Potato & Apple Puree

Ingredients

1 large sweet potato

1 apple

Directions

Peel and chop sweet potato and apple. Boil until tender. Puree together until desired consistently is

achieved


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65) Chicken Melon Puree

Ingredients

1 sliced melon; finely diced

1/2 cup cooked shredded chicken

1 tbsp natural yogurt

1 small turnip

1 tsp maple syrup

Directions

Puree ingredients together until desired consistently is achieved


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66) Ground Baby Rice with apple

Ingredients

1 small eating apple

2 tablespoons baby rice (or ground rice)

4 fl oz (110ml) milk or milk substitute

1 tsp reduced sugar jam

Directions

Core, peel and slice the apple. Microwave until soft. Puree until desired consistently is achieved. Prepare

rice per the instructions on the package. Mix rice and half the milk until a paste forms. Mix apple pulp

and jam into the rice.


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67) Coconut pudding with raisins & apple

Ingredients

1 small apple

1 oz raisins

4 tbsp unsweetened apple or orange juice

1/2 oz desiccated (or shredded, unsweetened) coconut

Directions

Peel, core and slice the apple. Cook apple, juice and raisins on low until the apple is soft. Stir in coconut.

Puree together until desired consistently is achieved


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68) Cod Vegetable Pie

Ingredients

5oz fish (cod)

14oz potatoes, peeled and finely chopped

6oz carrots, peeled and finely chopped

6oz broccoli (small florets)

4 fl oz) breast, formula or full fat cow's milk

1/2 tsp dried mixed herbs

1 heaped tablespoon margarine

Directions

Steam the fish. Flake and remove the skin and bones. Boil potatoes, carrots and broccoli until soft.

Process Puree together until desired consistently is achieved. Add milk, herbs and margarine.


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69) Root Vegetable Puree

Ingredients

4oz potato, peeled and chopped

4oz carrots, peeled and chopped

2oz parsnip, peeled and chopped

Directions

Boil the potato and vegetables until tender. Puree together until desired consistently is achieved

70) Potato, Leek and Broccoli

Ingredients

1 leek (60-75g) - use the white part only, washed and sliced

7oz potatoes, peeled and chopped

7oz broccoli

Directions

Boil potatoes until tender. Cook leek & broccoli until tender. Puree all ingredients together until

desired consistently is achieved.


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71) Banana Bread Sticks

Ingredients

1/4 cup brown sugar

1/2 cup oil

2 eggs

1 cup mashed banana

1 3/4 cups flour (white, whole wheat, or a combination)

2 teaspoons baking powder

1/2 teaspoon baking soda

Directions

Combine ingredients and stir until smooth. Place in a greased loaf pan. Bake at 350 degrees for 1 hour,

until firmly set. Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake

at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy.


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72) Banana Oatmeal Cereal

Ingredients

1/4 cup rolled oats

1/2 cup milk or formula

1/3 cup whole banana

1/4 cup milk or formula

Directions

Boil & simmer oats and 1/2 cup formula for 5 minutes. Puree banana and 1/4 cup formula until desired

consistently is achieved. Combine and serve.


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73) Apple Pie

Ingredients

3 cooking

apples

1 egg yolk (for babies 6 months to 10 months,

omit egg yolk and thicken with infant cereal)

1/2 teaspoon lemon juice

1 teaspoon brown sugar

1 teaspoon water or apple juice

Pinch of ground cinnamon

Directions

Peel, core and dice the apple into small pieces. Cook apple, lemon juice & water over medium heat until

soft. Puree until desired consistently is achieved. Mix in the egg yolk (or infant cereal) and sugar until

smooth. Back for 350 degrees until soft.


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74) Jigglers

Ingredients

1 envelope unflavored gelatine

1 cup hot milk or soy milk

4 ounces cream cheese

2 cups of any combination of the following:

Shredded cooked zucchini, squash, onions, eggplant,

carrots, green beans, peas, or any other vegetable;

chopped cooked apples, pears, peaches, apricots,

mangoes, plums, berries, or any other fruit

Salt and/or granulated sugar, to taste

2 teaspoons lemon juice, if desired

Directions

Puree the gelatine and milk for 30 seconds. Add the cream cheese and lemon juice and puree for 10

seconds. Add the fruits and/or vegetables and puree until desired consistently is achieved. Chill


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75) Baby Cereal Biscuits

Ingredients

2 tablespoons shortening

1/2 cup granulated sugar

1 egg

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

1 teaspoon water

1 1/2 cups baby cereal

Directions

Mix shortening, sugar, eggs, baking powder, salt, vanilla extract and water. Gradually stir in cereal until

smooth. . Cut into 12 bars (smooth out the edges). Bake for 20 to 30 minutes at 300 degrees or until dry.


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76) Banana Farina

Ingredients

1 small ripe banana

1 cup unsweetened applesauce

2 cups Cream of Wheat farina

2 1/2 cups water

1 teaspoon granulated sugar (optional)

Directions

Boil farina until thick. Puree cereal, banana, applesauce and sugar until desired consistently is achieved.


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77) Teething Crackers

Ingredients

2 1/4 cups whole wheat flour

1/4 cup cornmeal

1/4 teaspoon salt

2 tablespoons granulated sugar

1 egg, beaten

3/4 cup milk (try a little less first)

Directions

Mix flour, cornmeal, salt and sugar together. Add the egg. Blend in enough of the milk to form a dough.

On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. Cut the dough into

rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3

times with the tines of a fork. Bake at 325 degrees until the crackers are thoroughly dry.


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78) Cheesy Veggies

Ingredients

1/8 cup 2% milk

1/2 cup cottage cheese

1/3 cup cream cheese

1/8 cup shredded mild Cheddar cheese

1/4 cup soft cooked peas

1/8 cup diced cooked carrots

Parmesan Cheese

Shredded mozzarella cheese

Directions

Blend milk and cheeses until desired consistently is achieved, then stir in peas and carrots. Top with

Parmesan cheese and shredded mozzarella cheese.


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79) Fruity Gels

Ingredients

1/2 cup cool water

1 tablespoon agar flakes

1 1/2 cups fruit juice

1 cup pureed fruit

Directions

Put water & agar in saucepan to dissolve. Add juice. Heat for 1 minute. Refrigerate for a half hour. Add

to fruit.


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80) Fish Chowder

Ingredients

1 filet of any fish

1/8 cup 2% or whole milk

1 tablespoon melted butter

1/2 teaspoon salt

1/8 cup mashed peas

1/8 cup mashed carrots

1/8 cup mashed potatoes

Directions

Cook fish. Shred and remove all the bones. Puree ingredients until desired consistently is achieved


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81) Hawaiian Pork and Rice

Ingredients

1/4 cup ground pork

2 cups water

1/4 cup rice, uncooked

1/2 cup peaches, peeled and sliced (fresh preferred)

1/4 cup pineapple chunks

Directions

Bring pork and 1 cup of the water to boil. Reduce heat, and simmer 2 minutes. Add rice, remaining 1 cup

water, peaches and pineapple to meat. Simmer for 15 minutes. Remove any grease from reserved liquid

and return juices to pot. Continue to cook mixture for another 5 minutes. Puree together until desired

consistently is achieved


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82) Meat Balls

Ingredients

1/2 pound lean ground beef or pork

1/2 cup mashed potatoes or rolled oats

Directions

Mix the meat and potatoes (oatmeal) together. Form into balls 1 inch in diameter. Bake at 350 degrees

for 20 minutes. Drain fat.

83) Peachy Chicken

Ingredients

1/3 cup chopped and cooked boneless chicken

1/4 cup cooked brown rice

1 tablespoon breast milk or formula

1 very ripe peach

Directions

Puree chicken, rice and peach together until desired consistently is achieved. Add and mix the formula

to thin.


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84) Egg Yolk

Ingredients

1 egg

Directions

Boil egg for 3 1/2 minutes. Peel off shell. Remove egg white and discard.

85) Tropical Treat

Ingredients

1 avocado pear

1 butternut squash

1 papaya

2 pears

Directions

Peel the squash and remove the seeds. Peel the pear, remove the core, then slice. Simmer squash &

pear for 10 minutes. Remove the skins and seeds/stone from the papaya and avocado pear. Put all the

ingredients into a blender and puree until desired consistently.


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86) Courgette Puree

Ingredients

1 cup cut courgettes

Directions

Puree until desired consistently

87) Chick Pea and Vegetable Mash

Ingredients

1 cup cooked chick peas, mashed

4oz potatoes, peeled and chopped

1 czucchini, sliced

1 carrot, peeled and sliced

1tsp butter

1tsp parsley, chopped

Directions

Cook the potatoes, carrot and zucchini together until tender. Puree. Mix in the chick peas. Add butter

and top with the parsley.


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88) Split Pea Chowder Baby Food Recipe

Ingredients

1 cup split peas

2tbsp carrot, peeled and grated

1tbsp celery, diced

1tbsp onion, chopped finely

1tbsp flour

1tbsp butter

16fl oz milk

8oz baking potato, peeled and diced

Directions

Melt the butter in a saucepan. Add carrot, celery and onion. Saut for 3 minutes. Stir in the flour, slowly

blend in half the milk. Add potato. Bring to a boil. Reduce the heat then simmer, uncovered, for 30

minutes. Add the peas and the remaining milk, cook until done. Puree until desired consistently is

achieved.


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89) Baked Lentils

Ingredients

1 3/4 cup uncooked lentils

2 1/4 cup water

2 tomatoes, skinned, seeded and chopped

1 green pepper, chopped1/2 tsp butter

4fl oz milk

1 bay leaf

1 potato

Directions

Meanwhile, boil the potato then mash with the remaining milk and butter. Mash the lentils with a fork,

then puree the lentils with the milk from cooking until desired consistentlyis achieved. Combine with the

mashed potato.


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90) Navy Beans with Vegetables

Ingredients

1oz milk

1oz cooked navy beans, mashed

1oz cooked peas, mashed

1oz cooked carrots, mashed

1oz cooked sweet potato, mashed

1tbsp melted butter

Directions

Place all ingredients in a blender and puree until desired consistently is achieved.


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91) Vegetable Cous Cous With Vegetable Stock

Ingredients

8oz pumpkin, diced, with skin and seeds removed

5oz sweet potato, peeled and diced

5oz carrots, peeled and sliced

2oz fresh, shelled peas

4oz courgette/zucchini, chopped

1 small onion, finely chopped

4fl oz homemade vegetable stock

4fl oz water

2 tbsp cous cous

1 tbsp chopped, fresh parsley

Directions

Cook all the vegetables, stock & water until tender. Remove from heat and add the cous cous. Cover &

set aside for 5 minutes. Add parsley and puree until desired consistently is achieved.


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92) Split Pea Stew

Ingredients

8oz split peas

2oz cooked vegetables (choose the vegetables your baby prefers)

2oz cooked rice (white or brown)

2fl oz homemade vegetable stock

2fl oz formula or breast milk

pinch of thyme

Directions

Puree all ingredients together until desired consistently is achieved.


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93) Chick Pea and Peach Dinner

Ingredients

4oz chick peas, chopped

2oz cooked rice (you can use white or brown, but brown is more nutritious)

1 ripe peach

1 tbsp formula or breast milk

Directions

Remove the skin and stone from the peach, then cut into quarters. Puree all the ingredients until

desired consistently is achieved.


62/68

94) Summer Squash Dinner With Apple

Ingredients

1 cup summer squash

1tbsp olive oil

4 fl oz apple juice

1/2 tsp lemon juice

pinch dried rosemary

pinch freshly ground black pepper

2 fl oz double or heavy cream

2tsp fresh parsley, chopped

Directions

Over medium heat, heat the oil in a large frying pan and cook the squash until browned. Add apple juice,

lemon juice, rosemary and black pepper and reduce heat and simmer for 10-15 minutes. Remove from

heat. Add the cream to the frying pan and cook, stirring, until thickened. Return the squash to the

mixture and heat for a few minutes. Sprinkle with the parsley, chop to size and serve with brown rice

and steamed carrots.


63/68

95) Cheesy Fettuccine

Ingredients

4oz fettuccine

2oz butter

1 onion, sliced thinly

1 1/2 tbsp flour


1 cup lentils

4oz mozzarella cheese, grated

2oz Parmesan cheese, grated

Directions

In a large frying pan, melt the butter and saute the onion until browned. Remove and set aside. Cook the

fettuccine according to the directions on the pack. Return the onion to the pan. In a separate bowl, mix

the lentils, flour and black pepper. Add these to the frying pan and blend, stirring. Cook for 10 minutes.

Pour the lentils and sauce over the pasta and top with the two cheeses. Place under the grill until the

cheese has browned.

Always ensure that all food is carefully cut into pieces small enough for your baby to manage easily

larger lumps can present a choking hazard.


64/68

96) Beans and Pasta

Ingredients

1 cup chick peas

1/2 onion, chopped

1 courgette, chopped

3oz fresh mushrooms, sliced

8oz tinned tomatoes in juice, chopped

2tbsp tomato puree

1/2 garlic clove, crushed

1/2tsp dried mixed herbs


4oz pasta shapes

4oz cream cheese

1oz grated Cheddar

Directions

Cook pasta per the directions on the pack. Then add the chick peas, onion, garlic, courgette and

mushrooms and cook for a few minutes. Stir in the rest of the ingredients and bring to the boil. Place in

an oven proof-dish. Place the pasta on top of the beans and sprinkle with the rest of the cheese. Bake at

375 degrees for 20 minutes


65/68

97) Baby Stroganoff

Ingredients

3 oz unseasoned mushroom

1tbsp butter

2oz onions, chopped


1/2 garlic clove, crushed

1tbsp tomato sauce

4 fl oz sour cream

Directions

Saute the onions in the butter for 5 minutes in a frying pan. Add chopped mushrooms and cook until

browned. Add black pepper, garlic, and tomato sauce and cover. Cook over a low heat for 30 minutes.

Just before serving, stir in the sour cream.


66/68

98) Chili

Ingredients

1 cup cooked kidney beans

2 cups homemade veggie stock

2oz sliced mushrooms


1 medium sweet potato, cubed

6oz fresh green beans, trimmed

2tsp cornflour/cornstarch

1 tb olive oil

1tbsp water

Directions

Saut onion, celery, mushrooms in olive oil. Boil these plus stock and beans in large pot. Simmer onehour.


67/68

99) Creamed Sweet Potato

Ingredients


8oz creamed sweet potatoes

1/2 onion, finely chopped

1tbsp olive oil

8fl oz vegetable stock

2tsp flour

Directions

In a large saucepan, saut onion in the oil until soft. Stir in the flour and continue to cook until browned.

Slowly add the stock and black pepper and bring to the boil, stirring. Lower the heat and simmer for 10

minutes. Cover and continue to simmer for 30 minutes.


68/68

100) Bean Soup With Roasted Red Pepper

Ingredients

2 small red bell peppers

1/2 onion, chopped

2tsp crushed garlic

1tbsp olive oil

1 x 15oz tin of cannelloni beans, drained and rinsed

14 fl oz homemade vegetable stock


Directions

Grill the red peppers until blackened. Place them in a paper bag, seal and cool for 30 minutes. Remove

the skin, stem and seeds. Chop and set aside. Over a medium heat, saut the onion and garlic in the oil

for 5 minutes, until the onion is tender. Add the red pepper and saut for 3 minutes. Add the vegetable

stock and beans, stirring well. Cook for 5 minutes. Puree until desired consistently is achieved.

Documents

Top 100 Baby Food