Butternut Squash Quinoa with Pancetta, Sage and Pine Nuts for the Whole Family

As I mentioned in my previous post, once autumn hits I am always on the hunt for winter squash recipes. I found this recipe in the February 2011 Bon Appetit magazine (yes I hold on to cooking magazines for a really long time ha!).  I changed a few things from the original recipe to make it more kid friendly, and a little healthier. This recipe is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages. You can also puree this for little ones 8+ months.

Here's what you need for 4 to 6 servings:
1 medium size butternut squash peeled, seeded and cut into 1/2 inch cubes
1 tbsp fresh sage, finely chopped
1 medium size onion finely chopped
1 1/2 cups organic quinoa
1 1/2 cups organic chicken broth
3/4 cup toasted pine nuts
1/4 cup grated parmesan cheese
Shaved parmesan cheese (to put on top at end)
4 oz diced pancetta cooked crisply
Olive oil
salt

Heat 2 tsp olive oil in a large nonstick skillet over medium high heat. Add the squash and season with a little salt and saute until it begins to brown, stirring often (approx 5 minutes).  Reduce heat to medium, and add the chopped sage, cook until squash is tender, about 8 minutes. Remove to plate and wipe skillet clean. While squash is cooking put quinoa in pot with 1 cup water and 1 1/2 cups chicken broth. Bring to a boil, then cover and reduce heat to low or simmer. Cook for 12 to 15 minutes or until all liquid is absorbed and quinoa is tender. Heat 2 tsp olive oil, in same large skillet that was used for squash, over medium high heat. Add chopped onions and a pinch or 2 of salt and saute until onions are tender and beginning to brown (approx 5 or 6 minutes). Add cooked quinoa, grated parmesan, pine nuts and pancetta to onions in skillet and toss. Cook for 2 minutes, add squash and season with a little salt and pepper. Toss to coat. Cook for a few more minutes and then transfer quinoa to a large serving bowl. Top with shaved parmesan, serve and enjoy! If you are pureeing, place your little one's portion (4 to 5 oz) into a food processor and add water until you get the desired texture.

Quinoa Chicken Sausage and Vegetable Casserole for the Whole Family

I found this recipe in the December/January 2011 issue of Simple & Delicious. The original recipe uses barley, but I decided to use quinoa instead, it makes the dish just a little lighter. This casserole is so yummy and jam packed with nutrients from super foods like spinach and carrots. This is a nice change from your everyday casserole. It was a huge hit with my family! You can freeze this casserole for up to a month. You can serve this to your whole family starting at 10+ months for finger food, or you can puree it for little ones 8+ months.

Here's what you need for 4 to 6 servings:
2 cups sliced cremini mushrooms
1 cup thinly sliced organic carrots
1/2 cup chopped onion
2 tsp olive oil
1 garlic clove, minced
12 oz sweet Italian chicken or turkey sausage
1 1/2 cups quinoa
1 can cream style corn
1 package (10 0z) frozen chopped organic spinach, thawed and squeezed dry
1 1/2 tbsp Italian seasoning
1/8 tsp pepper
1/2 cup shredded or grated Parmesan cheese

Preheat oven to 350F. Cook quinoa according to package. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic and cook for 1 more minute. Transfer to a large bowl and set aside. In the same skillet, cook sausage over medium heat into not longer pink. Add mushroom, carrots and onion back to skillet. Stir in the quinoa, corn, spinach, Italian seasoning and pepper. Transfer to a greased shallow 2 qt baking dish. Cover and bake for 40 minutes. Sprinkle with cheese. Bake uncovered for 5 minutes longer or until cheese is melted. Let cool and serve. If you are pureeing this for your little one. Place your little one's portion (4 to 5oz) in a food processor with a little water and puree until desired texture.

Black Rice Risotto

I've been experimenting with black rice recently, mainly as a side dish. I came across this recipe on foodnetwork.com, and thought I would try it. I added pancetta and peas to the original recipe to add more flavor, and to take care of the veggie portion of the meal. If you haven't heard of or cooked black rice before, here are a few reasons why you should give it a try: 1 serving of black rice contains 2% of your daily values of iron, and 8% daily values of fiber (double the amount found in brown rice),  it has high levels of antioxidants, which are thought to fight cancer and heart disease, and it has the highest amount of protein when compared to all other types of rice. This risotto (served without pancetta for your little one) is for little ones 10+ months, you can also puree the risotto and peas for little ones 7+ months.

Here's what you need for 4 adult servings (serving size for your little one is between 1/2 and 3/4 cup)

• 6 cups low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely diced
• 1 1/2 cups HINODE black rice
• 1/2 cup dry white wine
• Kosher salt and freshly ground pepper
• 3/4 cup grated parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1 bag frozen organic peas
• 1 to 2 handfuls diced pancetta (for adult portion only)

Bring the broth to a simmer in a pot over medium-high heat. Cover and keep warm.

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.

Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes. Add frozen peas before you add the last ladle of broth and stir until liquid is absorbed. 

Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Remove your little one's portion and set aside. Add diced pancetta to the main risotto and stir for 2-3 more minutes. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil. Serve and enjoy! If you are pureeing your little one's portion, add a little water and then put in food processor. 

Mini Ravioli with Chopped Spinach and Tomatoes

My little guy loves mini ravioli, or rather any ravioli. I can mix it with anything and he's sure to eat it. I'll have to learn how to make my own ravioli so I can start stuffing it with all the veggies and other things I've been serving with it. I guess I'll make that this years food resolution. I will learn how to make ravioli from scratch. Until then I'll keep buying the mini ravioli from Trader Joe's. This is for little one's who are eating finger foods (approx 10+ months). This makes a few servings so you can store some in the fridge for a few days.

Here's what you need:
1/2 cup to 3/4 cup mini ravioli
1/2 cup frozen organic chopped spinach
handful organic cherry tomatoes cut in quarters
1 to 2 tblsp grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp ground nutmeg

Bring a pot of water to boil. Add pasta and frozen spinach. Cook for pasta time on box. Drain under cold water and place in a mixing bowl. Add parmesan cheese, garlic and nutmeg. Toss to coat. Add quartered cherry tomatoes and serve. You can serve this cool or warm. Serving size for your little one is 1/2 cup. If you are making this for the whole family increase amount of pasta and spinach to 1 or 2 cups. Increase amounts of other ingredients a little too. You could always add chicken to this too. Enjoy!

Linda's Lentil Soup for the Whole Family

This recipe comes from my mother-in-law's dear friend Linda. This soup is so delicious, healthy and so easy to make. My little guy absolutely loves this soup. He's had it for either lunch or dinner the past few days. This recipe makes a lot of soup. I froze some of it in my Mumi&Bubi trays, and gave some to my neighbors and we still have a lot left over! This is for little one's 10+ months and mommies and daddies of all ages.

Here's what you need (Makes 16 cups)
4 qts (16 cups) water
1/2 cup dry lentils
1 tbsp oil
4 stalks celery, chopped
1 onion, chopped
2 garlic cloves, minced
8 oz chopped tomato or 1 tomato chopped
1 pkg frozen chopped spinach
6 boullion cubes (chicken or beef)
Ham or prosciutto pieces
1 cup small pasta (I used little shells)
garlic salt to taste (if needed)

In a large pot bring the water, lentils and oil to boil. Lower heat to medium (slow boil) and add chopped celery, onion, garlic, tomato, spinach and boullion cubes. After cooking for 45 minutes to 1 hour add the ham or prosciutto, 1 cup pasta and garlic salt if needed. Cook the pasta time and then turn off heat. The pasta will continue to cook. Serve and enjoy!

Mango, Blueberry, Banana, Avocado and Spinach Smoothie

Smoothies are a great way to get essential nutrients and vitamins. You can hide all sorts of good veggies, that your little one might not eat otherwise, in a smoothie. This smoothie is jam packed with yummy and healthy goodness for your little one. It's got calcium, iron, folate, potassium, antioxidants, fiber, and vitamins A, C and D. I don't give my little one juice, so smoothies are a great and super healthy alternative. You can serve this smoothie as a "pudding" by adding a little more banana and a little less milk, or you can give it to your little one in a straw cup. If you don't want to use milk you can use a little water or plain yogurt. This is for little ones 10+ months.

Here's what you need for 1 serving:
1/4 cup organic blueberries
1/4 cup chopped mango
1/4 of an organic banana
1/4 of a diced avocado
1/4 cup chopped organic spinach
1/4 cup organic whole milk (or water or plain greek yogurt)
pinch or 2 of ground cinnamon

Blend all ingredients together until smooth. Serve and enjoy!

Swiss Chard, Radicchio, Mushroom, Tomato and Chicken Crepe for the Whole Family

This recipe is paying homage to one of my favorite places to eat when I'm visiting my parents, Fresco Creperie and Cafe. This is a little different than the crepe I always order, but it was definitely the inspiration for this recipe. This is a delicious and healthy meal your whole family will enjoy. My little guy LOVES this. It's full of iron, folate, calcium, protein, vitamins A, C and D, potassium, fiber and whole grains. This is for little one's 10+ months who are ready for finger foods.

Here's what you need: (Serves 4 to 6)
Crepe Filling:
3 to 4 boneless skinless chicken breasts
2 cups chopped swiss chard
1 cup chopped radicchio
2 cups sliced cremini mushrooms
1 clove garlic minced
1 cup quartered cherry tomatoes
1 cup chicken broth
1 tsp ground nutmeg
1 tblsp Herbs de Provence
1/2 cup grated Gruyere cheese
Pepper
Olive oil cooking spray

Spray a large deep skillet with cooking spray and heat over medium high heat. Season the chicken with a little salt and pepper and place in hot skillet. Cook for about 7 or so minutes on each side (depending on the thickness of the chicken cooking time may be more or less). When chicken is cooked remove from skillet and set aside. Pour chicken broth into hot skillet (skillet should still be over medium high heat) and scrape up the little bits in the skillet. Add garlic, swiss chard, radicchio, mushrooms, and tomato. Season with pepper, nutmeg and Herbs de Provence. Toss to coat. Chop chicken into small bite size pieces and add back to skillet.  Add grated Gruyere cheese and toss to coat again. Scoop into crepe and fold over. Sprinkle a little more Gruyere over the crepe if you like. Serve and enjoy!

Crepe batter:
1 cup stone ground whole wheat flour
2 eggs
1/2 cup skim milk
1/2 cup water
1/4 tsp salt
2 tblsp olive oil

Whisk together all ingredients in a large mixing bowl until smooth.  Spray cooking spray on a medium sized skillet and heat over medium high heat. Ladle about 1/4 cup of batter into the skillet. Tilt the skillet in a circular motion so that the batter coats the surface evenly. Cook for approx 2 minutes and then flip with a spatula and cook the other side for a minute or 2. Be gentle with the spatula, my first crepe was a disaster. I ended up just flipping it in the air and catching it in the skillet to flip. Wish I had that on video it was lots of fun!

Whole Wheat Papparadelle with Chicken Sausage, Kale and Mushrooms

This is a healthy dinner that's full of flavor your whole family will enjoy. This meal is loaded with calcium, vitamins A, C and D, folate, fiber, potassium, protein and whole grains. This is for little ones 12+ months who are ready for finger foods. Make sure to cut everything you are feeding to your little one up into bite size pieces.

Here's what you need: Serves 4
4 to 5 pieces of uncooked chicken sausage
1 package whole wheat papparadelle
2 cups chopped kale
1 cup sliced cremini mushrooms
1 cup low sodium chicken broth
1/4 cup pasta water
2 cloves garlic minced
1/4 cup grated parmesan cheese
1 tblsp Italian seasoning
pepper

Bring a pot of water to boil and cook papparadelle according to package (Make sure to reserve 1/4 cup pasta water before draining). While papparadelle is cooking, heat a large deep skillet over medium high heat. Cut open sausage casings and put meat into skillet. Saute meat until golden (about 7-10 minutes). Set sausage aside but keep juices in skillet. Add garlic and mushrooms to skillet and saute for about 2-3 minutes. Add kale and chicken broth, cover skillet and cook until kale wilts. Add papparadelle, parmesan cheese, pasta water and pepper. Toss to coat. Add sausage back to skillet toss to coat again. Cook for another 2 or so minutes. Serve and enjoy!

Split Pea Soup for the Whole Family

This is such an easy recipe the whole family can enjoy. I've always been kind of scared to make homemade soups, but I'm finding that it's so easy! I love split pea soup and figured I'd try coming up with my own recipe. Split peas are extremely nutritious. They are a great source of B-Vitamins, folate, fiber, vitamin A, potassium, and protein. I added carrots to this soup too which is an amazing source of vitamin A and betacarotene.  You can serve this to little ones 7+ months. My whole family had this for lunch 2 days in a row! It's super yummy!

Here's what you need:
1 32oz container vegetable stock or broth
2 cups organic dried split peas
1 cup finely diced organic carrots
1/2 onion finely diced
3/4 cup chopped ham ( I used low sodium deli ham)
1 tblsp olive oil
salt
pepper

Pour 2 cups dried split peas in a large pot. Add diced carrots, onions and ham. Pour vegetable stock into pot making sure all the vegetables are covered. Cover and cook on stove over medium heat for 2 hours. Check on it frequently as you will probably need to add water and stir when the vegetable stock starts to evaporate. Keep adding water until you get your desired consistency. Season with a little salt and pepper if desired.

Roast Chicken with Pear and Fig Compote for the Whole Family

I love making roast chicken. My neighbor was making a roast chicken a few weeks ago stuffed with lemons. It smelled so delicious and made the chicken so flavorful that I decided to try using lemons in my roast too. I also made a fig and pear compote to serve over the chicken when it was done. This can be pureed for little ones 7+ months, or served in bite size pieces for older babies eating finger foods.

Here's what you need:
1 4 to 5lb whole chicken
3 lemons
Olive oil Spray
1 tblsp Herbs de Provence
Salt
Pepper
Juice of 1/2 lemon

Pear & Fig Compote:
6 to 7 fresh figs chopped
1 to 2 peeled and diced
1 tsp ground cinnamon
1 tsp ground nutmeg
pepper
1/4 tsp salt
1 tblsp maple syrup
1/4 cup chicken stock
Juice of 1/2 lemon

Preheat oven to 350F. Rinse chicken inside and out. Pat dry with paper towel, place in roasting dish and spray generously with olive oil spray. Season with a little salt and pepper. Sprinkle with Herbs de Provence and juice of 1/2 lemon (reserve other half of lemon for compote). Cut up remaining 2 lemons and stuff them in the cavity of the chicken.  Place in oven and roast for 1 1/2 hours or until meat thermometer reads 160F in breast or 180F in thigh. When there is about 5 to 10 minutes left on chicken timer start making the compote. Spray a medium to large nonstick skillet with olive oil cooking spray. Add diced pear and chopped figs. Sprinkle with cinnamon, nutmeg, salt and pepper.  Add maple syrup, lemon juice and chicken stock. Toss to coat. Cook until pears are tender about 5 minutes. Slice chicken and spoon compote over the chicken and serve.  Serving size for your little one is about 1/2 cup of bite size pieces.

Bucatini with Chicken and Kale for the Whole Family

This is a really yummy, healthy and super easy dish the whole family can enjoy. It's jam packed with calcium, vitamins A and C, folate, potassium, protein and whole grains. You can puree this for little one's 9+ months, or serve in bite size pieces for little one's eating finger foods.

Here's what you need: (Serves 4)
4 boneless skinless chicken breasts cut into approx 1 inch chunks
2 cups chopped Kale (I just pulled of stem and apart with my hands)
3/4 pound Whole grain bucatini (a little more than half the package)
1 cup low sodium chicken broth
1/4 cup lemon juice
1-2 shallots finely chopped
2 cloves garlic minced
1 tsp ground nutmeg
1 tblsp grated parmesan
1 tblsp Italian Seasoning
1/2 cup pasta cooking water
Salt
Ground black pepper
Olive oil cooking spray

Bring a pot of lightly salted water to boil, add bucatini and cook according to package. Reserve 1/2 cup of pasta water before draining. Drain rest of of water and set pasta aside. While pasta is cooking, coat a large deep skillet with cooking spray, and heat over medium high heat. Season chicken with salt and pepper and add it to skillet. Cook for approx 6-8 minutes on each side. When chicken is cooked set aside on a plate. Add 1 cup chicken broth, garlic, and diced shallots to same skillet. Cook for about 2-3 minutes scraping up the brown bits on bottom of pan. Add Kale and lemon juice. Cover and let simmer until Kale wilts. Add salt, pepper,  nutmeg, parmesan, and Italian seasoning, and stir. Add chicken, pasta, and pasta water. Toss to coat. Cook for another 2 to 3 minutes. Let cool for a minute and then serve. Serving size for your little one will be between 1/2 cup and 3/4 cup. If you are pureeing, puree with a little filtered water.

Tricolor Pasta with Veggies and Turkey

This is a really easy and healthy meal for your little one. It's full of Vitamins A, C, and K, calcium, iron, protein, and whole grains. This takes about 15 minutes from beginning to end! You can puree this for little one's 7+ months, or serve as finger food to older babies.

Here's what you need: (This makes a big batch so you can store in the refrigerator for 3 to 5 days)
2 cups tricolor veggie spiral pasta
3/4 cup frozen organic gardeners blend (peas, carrots, green beans, corn mixed together)
1/2 cup organic cherry tomatoes quartered
2 slices reduced sodium turkey deli meat cut up into bite size pieces
1 tblsp Herbs de Provence
2 tblsp grated Parmesan cheese
1-2 tsp olive oil

Bring a pot of water to boil. Add pasta and frozen vegetables. Cook until al dente (approx 8-10 minutes). Drain pasta and vegetables and run under cold water. Place in a mixing bowl. Add quartered cherry tomatoes, turkey and olive oil. Toss and then sprinkle with Herbs de Provence and Parmesan Cheese. Toss to coat.  Yields about 1/2 - 3/4 cup per serving. Serve (or puree with a little water) and enjoy!

Mini Meatloaf for the Whole Family

 My mom used to make mini meatloaf for us when we were kids. It's a great way to quickly make meatloaf for the whole family.  I changed a few things from the original meatloaf recipe to make it appropriate for my little guy. I also added minced carrots and chopped kale to the meatloaf mix to add vitamins A and C, betacarotene, calcium, and iron. This can be pureed with a little water for little one's 8+ months, or served as a finger food. 

Here's what you need:

1 lb ground turkey (or ground beef)

1/3 cup tomato paste

1/3 to 1/2 cup chopped kale

1 large organic carrot peeled and minced or grated

1/4 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1 tsp onion powder

1 garlic clove minced

pinch ground pepper

1/4 tsp ground nutmeg

1 egg lightly beaten

Preheat oven to 350F. Mix all ingredients together in a large mixing bowl. Spoon meatloaf mix into each cup of a cupcake tray. Put tray in oven and cook for 35-40 minutes. Serving size for your little one is 2 mini meatloaf. Enjoy!  FYI You can freeze these for up to 2 months

Breakfast Burrito for the Whole Family

Here's a recipe that will spice up your family's breakfast! My husband and I ate these eggs wrapped up in a whole wheat tortilla, while our little guy ate it as a finger food scramble. This scramble is filled with protein, calcium, iron, and vitamins A and C. This is for little one's 9+ months.

Here's what you need:
4-6 eggs
1/2 cup quartered organic cherry tomatoes
1 avocado diced
1 cup canned black beans (drained)
Handful shredded mexican cheese
1 tblsp salsa per person (use mild if serving to your little one)
1 whole wheat tortilla per person
2 tsp olive oil

Add 2 tsp olive oil to a large pan over medium high heat. Mix eggs, quartered cherry tomatoes, diced avocado and black beans in a mixing bowl. Pour the egg mixture into the pan, add cheese and scramble. Put 1 tblsp salsa on each tortilla, add scrambled eggs, and wrap into a burrito. You can add a dash of tobasco, or a few red pepper flakes to your wrap if desired. Do not give tobasco to your little one. If serving to your little one just add a little mild salsa to the scrambled eggs and serve right on high chair tray. Enjoy!

Whole Wheat Rotelle with Grilled Chicken in a Spiced Pumpkin Sauce for Baby

I've been experimenting with different pasta sauces lately, and came up with this one today. It's full of vitamin A, C, calcium, potassium, and folate. Add pasta and chicken and you've got your whole grains, protein and iron. You can puree this for little one's 6+ months or serve as is for little one's that are eating finger foods.

Here's what you need for 1 serving:
1 boneless skinless chicken breast
2 tblsp canned organic 100% pumpkin puree
1/4 cup finely diced organic peeled apple
1 tblsp ricotta cheese
1/3 cup rotelle pasta
1/4 cup whole milk (use water or plain yogurt if your little one is less than 11 months)
1 tblsp pasta water
Pinch ground ginger
Pinch ground nutmeg
Pinch cinnamon
Pinch dried sage


Bring a small pot of water to boil. Add rotelle and cook according to package. Reserve 1 tblsp pasta water and then drain.   Grill chicken in a grill pan cooking for 7 minutes on both sides and then cut into bite size pieces. While pasta and chicken are cooking, combine the pumpkin, apple, cheese, milk (or yogurt), and spices in a small sauce pan under medium heat. Stir in pasta water and remove from heat. Add pasta and chicken to sauce and toss to coat. Puree with a little water, or serve as is and enjoy! Make sure to test the temperature of pasta before serving it to your little one.

Baked Kale Chips

This is a great healthy snack for the whole family. Kale, like other dark greens, is a super food for everyone. It is loaded with vitamins A, C, and K, calcium, protein, potassium, folate, and the list goes on and on. Kale chips are a great way to get your family to eat greens. They wont be thinking it's a vegetable because it tastes like a chip!

Here's what you need:
A few bunches of organic Kale
Ground nutmeg
Grated Parmesan cheese
Olive oil

Preheat the oven to 350F. Place kale leaves on a foil or parchment paper lined tray. Brush both sides of the kale with olive oil. Sprinkle with nutmeg and parmesan cheese. If you are not serving to little ones you can sprinkle with salt and pepper too. Place in oven and back for 25-30 minutes. Let cool and enjoy!

Gardener's Blend Organic Veggies with Pasta, Garbanzos and Marinara for Baby

This is a super healthy and yummy meal for your little one. It also makes a great lunch for Mommy. It's full of vitamins A and C, protein, beta-carotene, potassium, calcium and whole grains. You can puree this for little one's 7+ months, or serve as is to little one's who are eating finger foods. I spoon fed this to my little guy because it would be really messy as a finger food. Especially since he loves throwing his food ALL over the place.

Here's what you need:
1/4 cup organic Gardener's blend frozen veggie mix (It's peas, green beans, corn, and carrots you can find it in the freezer section at the grocery store)
2 tblsp (1 oz) organic garbanzo beans (I use canned, so much easier)
1/4 cup whole wheat macaroni pasta
1/4 cup organic marinara sauce
Pinch Parmesan cheese

Bring a small pot of water to boil. Add pasta and frozen veggies, and cook for about 5 minutes or until pasta is done. Drain and return to pot. Add garbanzos and sauce. Toss to coat. Sprinkle with a little Parmesan cheese. Let cool for a minute, then puree or serve as is. Make sure to test the temperature on your bottom lip before serving to your little one. Enjoy!

Grilled Chicken with Pumpkin Ragout for the Whole Family

Fall is here and so are the pumpkins! I'm pretty sure I've mentioned this before, but I LOVE pumpkin. Pumpkin is a delicious and super nutritious food for you and your family. It is full of vitamin A, beta carotene, vitamin C, folate, and potassium. I dreamt up this recipe the other night, and decided to make it for dinner last night. This ragout is made with pumpkin, carrots, dates and apples so it's jam packed with essential vitamins and minerals. Add the grilled chicken and you have a delicious healthy meal for the whole family. You can puree this for babies 7+ months, or cut up into small pieces for babies that are eating finger foods.

Here's what you need: (serves 4)
4 boneless skinless chicken breasts
1 small to medium size pumpkin peeled and chopped into cubes (you can use butternut squash if you don't have or can't find pumpkin)
1 organic apple peeled and diced
2-3 medium to large organic carrots peeled and chopped
2 cups chopped dates
1/2 cup low sodium chicken broth
1/2 tsp ground nutmeg
1 1/2 tsp cinnamon
1 tblsp chopped fresh or dried sage
pinch of salt
pinch of pepper
olive oil

Peel and chop 1 pumpkin (remove seeds) into bite size cubes. Heat 1 tbslp olive oil over medium heat in a large deep pan. Add pumpkin, apple, dates, carrots, nutmeg, cinnamon and sage. Toss to coat. Add chicken broth and cover and let simmer for 10-15 minutes. Toss every so often. Cook ragout until pumpkin is soft adding more chicken broth if needed. While pumpkin ragout is simmering, lightly season chicken with salt and pepper, and place on a grill or in a grill pan. Cook for 7-8 minutes on each side. If chicken looks like it is drying out poor a little chicken broth into grill pan. Slice cooked chicken and spoon ragout on top. Serve (or puree with a little water for babies 7+ months) enjoy!

Baby Spinach Pesto Pasta with Peas

I'm always trying to come up with tasty ways to incorporate spinach and other dark greens into my little guy's diet. Last night I decided to boil baby spinach with garlic and then puree it with olive oil and Parmesan cheese to make a "pesto" like sauce for my son's pasta. It ended up being a really delicious sauce, and my son loved it! You can also add legumes or chicken to this dish to add protein. My little guy had chicken for lunch so I didn't add it to his dinner. You can puree this dish for babies 8+ months, or serve as finger food for older babies.

Here's what you need:
1 cup whole wheat pasta
1 cup organic baby spinach
1 garlic clove minced
3/4 cup organic peas (fresh or frozen)
olive oil
1 tblsp grated Parmesan cheese

Bring a medium pot of water to boil. Add pasta and peas and cook for 5-8 minutes. Once the pasta and peas are cooked use a large slotted spoon to scoop out the pasta and peas (you are going to boil spinach in the pasta water so do not drain the pasta, just scoop it out with the spoon. I know it sounds odd, but it will give the spinach a little more flavor.) Set the pasta and peas aside. Add the baby spinach to the boiling pasta water. Add minced garlic and cook for about 3-5 minutes. Drain spinach, and puree it with 2 tblsp olive oil and parmesan cheese. Pour the spinach sauce over pasta and peas. Toss to coat the pasta. Serve your little one about 1 cup of the pasta, and store the rest in the fridge or freezer. Enjoy!

Whole Wheat Capellini with Grilled Chicken, Baby Spinach and Cherry Tomatoes for the Whole Family

I was getting ready to make grilled chicken with capellini in a garlic and olive oil sauce last night, when I came up with this recipe, and decided to give it a shot. It's super easy to make, healthy and delicious. It's a great meal for the whole family. You can cut it up in to bite size pieces for babies eating finger foods, or puree for babies 8+ months. 

Here's what you need:

1 lb whole wheat capellini (1 package)

1 package organic baby spinach

2 cups organic cherry tomatoes (cut into quarters for your little one)

2 cloves garlic minced

1 shallot minced

1/4 onion minced

Handful grated Romano cheese 

1 tblsp dried basil leaves

pepper

salt (remove your little ones portion before adding salt)

Olive oil

1/2 cup pasta water (use a measuring cup to take water from pot before you drain pasta)

Bring a large pot of water to boil, add pasta and cook according to package. Grill chicken in a grill pan or on a grill for 7 minutes on both sides and then cut into strips or cubes. While chicken is cooking, heat 2 tblsp olive oil over medium high heat. Add the garlic, onion, and shallots to the pan and saute until tender. About 5 minutes. Add a little more olive oil and add the baby spinach, and cherry tomatoes. Add Basil, pepper, and handful of cheese. Cook for another minute. Drain all but 1/2 cup pasta water. Add pasta, 1/2 cup pasta water, and chicken to spinach and cherry tomatoes. Cook for another few minutes tossing to coat the pasta. Remove baby's portion to cut into tiny pieces or puree (You are removing baby's portion before adding salt). Add a little salt to main pan and mix. Serve and enjoy!