Chicken Kebabs for the Whole Family

I love kebabs. It's such an easy and healthy way to cook protein and veggies at the same time. You can grill these on a charcoal or gas grill, or inside on a grill pan. This recipe is full of protein, vitamins A, C and D, potassium, iron, and folate. You can puree this for little ones 8+ months, or cut into bite size pieces and serve as finger food for little ones 10+ months.

Here's what you need for 4 servings:
3 to 4 boneless skinless chicken breasts cut into 1 inch cubes
1 to 2 zucchini's chopped
1 large heirloom tomato chopped
1 red bell pepper chopped
salt
pepper
oregano
cooking spray
3 to 4 bamboo skewers
4 small whole wheat flat breads or naan

Yogurt sauce: (I got this recipe from Williams-Sonoma and tweaked it a little)
1 cup low fat or fat free plain greek yogurt
2 green onions (scallions or chives)  finely chopped
1 clove garlic minced
1/2 tsp oregano
1/2 tsp cumin
1 tsp lemon juice
pinch of salt
pepper

Season chicken with a little salt, pepper, and oregano. Put chicken, zucchini, peppers, and tomato on skewers. Spray kebabs with cooking spray and place on hot grill pan or outdoor grill. Grill for 8 to 10 minutes on both sides. While chicken is cooking mix all the ingredients for yogurt sauce together. Spoon one or two spoonfuls of yogurt sauce on to each flat bread. When chicken is cooked, slide the chicken and veggies off of the skewer and on to the flat bread. Serve and enjoy! Make sure to cut your little ones portion up into bite size pieces. If you are pureeing, place chicken, veggies, a little yogurt sauce and a little water into a blender or food processor.

Black Bean Burgers for the Whole Family

I found this recipe in one of my favorite cooking magazines Simple and Delicious. Not to sound redundant, but everything in the magazine is really simple and delicious! I made these the other night and they were a big hit with my husband and son. I modified the original recipe a little to make it more appropriate for my little guy ( I took out the really spicy stuff). This burger is full of yummy goodness for the whole family. It has protein, potassium, calcium, iron, and Vitamins A and C. This is for little ones 9+ months and mommies and daddies of all ages.

Here's what you need for 4 servings:
1 can (15 oz) black beans rinsed and drained
2/3 cup dry bread crumbs
2 to 3 tblsp mild salsa
1 red bell pepper finely chopped
1 egg
1 garlic clove minced
Olive oil cooking spray
4 whole wheat hamburger buns

Toppings:
1 avocado diced
Reduced fat sour cream or plain greek yogurt
1 tblsp mild salsa

Place beans in a food processor, cover and process until blended. Transfer to a large mixing bowl. Add the breadcrumbs, 2 to 3 tblsp salsa, chopped pepper, egg, and garlic. Mix until combined. Shape into 4 patties. Spray a large nonstick skillet with cooking spray and heat over medium heat. Place patties in skillet and cook for 4 to 6 minutes on each side or until lightly browned. Serve on buns. Top with avocado, a spoonful of salsa, and a spoonful of sour cream or plain greek yogurt. Enjoy!

Vegan Apple Spinach Bread

There was a little deli near where I used to work that sold vegan apple bread. I used to get it once or twice a week. I've been missing it, so I decided to try to make my own version. I added spinach to it to add some more fiber and iron. My little guy loved this bread. He had it for breakfast the next morning with some mashed banana on top. My husband and I enjoyed it too! This is for little ones ready for finger food 10+ months.

Here's what you need:
1 cup whole wheat flour
1 cup whole wheat pancake mix
2 tsp baking soda
1 cup unsweetened organic apple sauce
1 tblsp ground cinnamon
2 tblsp brown sugar
1 cup spinach
2 tbslp extra virgin olive oil

Preheat oven to 350F. Puree spinach with a little water and then mix all ingredients together in a mixing bowl.  Spray a bread pan (loaf pan) with cooking spray and then pour batter into it. Place in oven and cook for 25 minutes. Let cool and then slice and serve.

Herb Crusted Chicken Stuffed With Butternut Squash and Goat Cheese

I came up with this last night after I was planning on making something entirely different, but realized I was missing some key ingredients for that recipe. I looked in the fridge to see what else I had, and what I thought would taste good together, and this was the result.  I'm still trying to come up with a sauce that would compliment it, but it tasted good without one too. This can be served as finger food for little ones 10+ months or can be pureed for little ones 8+ months.

Here's what you need for 4 servings
4  boneless skinless chicken breasts
1 butternut squash
4 oz container of goat cheese
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tblsp Herbs de Provence
1 tblsp dried sage
salt
pepper
Olive oil cooking spray

*Roast butternut squash earlier in the day if you can because it takes 40 minutes to roast. Preheat oven to 400F. Cut butternut squash in half and scoop out seeds and membranes. Place in a baking dish. Spray with cooking spray and roast for 40 minutes. Scoop out of shell, mash, and set aside in a bowl.*

Preheat oven to 375F. Butterfly the chicken and then cut it in half so you have thin cutlets. Each chicken breast will become 2 thin cutlets (if that makes sense). Mix the cinnamon, nutmeg, Herbs de provence, and sage with a pinch of salt and pepper in small bowl. Coat one side of each cutlet with the herb mixture. Place the cutlets coated side down in baking dish. Spread the butternut squash onto the chicken (about 1-2 spoonfuls). Cover Squash with goat cheese ( about 1 spoonful). Roll up chicken and then spray with a little cooking spray. Place in oven and bake for 40 minutes. I served this over butternut squash puree mixed with sage because I had some left over. Serve and enjoy!

Baked Eggplant Rollatini Stuffed with Acorn Squash, Mushrooms, Spinach for the Whole Family

I came up with this recipe the other night when I was trying to think of a healthier version of eggplant rollatini. I decided to stuff the eggplant with acorn squash to lessen the amount of cheese usually used. The result is a delicious and nutritious meal the whole family will enjoy. I know mine did! It's loaded with vitamins A, C, D and K, calcium, fiber, folate, potassium and iron. This can be pureed for little ones 9+ months or served as finger food for older little ones.

Here's what you need (4 to 6 servings)
1 to 2 large eggplants peeled and sliced thin lengthwise (about 1/4 inch)
2 small acorn squash cut in half
1 cup chopped cremini mushrooms
3/4 cup chopped spinach
1/2 cup part skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg
1 tsp ground nutmeg
1 tblsp Italian seasoning
pepper
salt
1 jar low sodium marinara sauce

Preheat oven to 375F. Cut acorn squash in half and scoop out seeds. Spray with olive oil cooking spray and place on a baking sheet and cook for 35 minutes. When squash is cooked scoop it out and fork mash in a large mixing bowl. Add ricotta cheese, chopped mushrooms, chopped spinach, mozzarella cheese, parmesan cheese, nutmeg, Italian seasoning and egg. Stir until smooth and set aside. Spray two large baking sheets with olive oil. Peel and slice eggplant and place spread out on baking sheets. Spray eggplant with cooking spray and season with a little salt and pepper. Set oven to 350 and place eggplant in oven and bake for 10-12 minutes. When eggplant is cooked, spoon acorn squash filling (about 2 tblsp) onto eggplant and roll up. Place eggplant roll ups in a deep baking dish and cover them with marinara sauce. Sprinkle with shredded mozzarella and a little grated parmesan cheese and place in oven. Bake for 30 minutes. Serve and enjoy! Serving size for your little one is 1 roll. You can serve this with some pasta if you like.

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!

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.

Orzo with Italian Sausage, Bell Peppers, Kale and Cannellini Beans in a Portobello Mushroom Sauce

I started making orzo the other night and realized I did not have any sauce or diced tomatoes to go with it. I looked in my cabinets and found 1 container of Trader Joe's Cream of Portobello Mushroom soup. It's not quite sauce, but I thought it could work, and it did! I love when that happens! This meal is full of whole grains, protein, iron, calcium, fiber and Vitamins A and C. You can puree it for little one's 9+ months, or cut up into bite size pieces for older little one's eating finger foods.

Here's what you need:
1 cup whole grain orzo
1 yellow bell pepper diced
1 to 1 1/2 cup chopped kale or 1-2 handfuls (remove leaves from stem and chop)
1 package nitrate free fully cooked italian sausage ( I always use Niman Ranch) chopped
1/2 onion finely diced
1 to 2 cloves garlic minced
1 can cannellini beans drained
1 10 oz container Trader Joe's Cream of Portobello Mushroom soup or 1 can cream of mushroom soup
1/4 cup chicken stock
1 tblsp Italian seasoning
Pepper
Salt
2 tsp olive oil

Cook orzo according to package. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add onions and garlic. Cook for 2 or so minutes. Add peppers, sausage, cannellini beans, and chicken stock. Cook for about 5 minutes. Add cooked orzo to skillet. Pour cream of mushroom soup into skillet and stir. Add chopped Kale, Italian seasoning, and season with a little salt and pepper if you like. Cover and simmer for 5 minutes. Serve and enjoy! Make sure to check the temperature on your bottom lip before serving to your little one. Serving size for your little one will be between 1/2 cup to 3/4 cup.

Reader's Recipe: Chicken Pot Pie for the Whole Family

My friend Amy told me about this recipe last week, and I couldn't wait for her to send it to me! Chicken pot pie is the ultimate comfort food. It's one of those meals that just makes you feel like you've been wrapped in a warm blanket after eating it (at least that's how I feel ha!). You can puree this for little one's 7+ months, or serve as is for older babies eating finger foods. This recipe is doubled for leftovers, so you can enjoy pot pies the next day too!

Here's what you need:

1 small onion chopped

2 medium carrots

1/2 cup of diced and peeled potato

1/2 cup of diced and peeled sweet potato (optional)

1/4 cup of celery

1/4 cup of butter, cubed

1/3 cup of all-purpose flour

1/2 teaspoon salt

1/2 teaspoon of dried parsley flakes

1/4 teaspoon of dried rosemary, crushed

1/4 teaspoon of rubbed sage

1 cup of milk

1 cup of chicken broth

2 cups of cubed cooked turkey

1/2 cup of frozen peas

1 sheet of refrigerated pie pastry

In large saucepan, saute onion, carrot, potatoes, and celery in butter until tender. Add flour and seasonings until blended; gradually add in milk and broth. bring to a boil. cook and stir for 2 min or until it thickens. Stir in turkey and peas; divide mixture among 4 ungreased 5 inch pie pans OR use large greased ramekins.

Divide pastry into quarters. On lightly floured surface, roll each quarter into 6 inch circle and place over filling. Trim, seal and flute edges. Cut slits to vent.

Bake at 375 for 18-22 minutes or until golden brown. Let stand 10 min before serving.

Pot Roast for the Whole Family

My mother-in-law showed me how to make this pot roast. This recipe is so easy, and delicious for the whole family. It's a perfect meal when it's cold outside, or if you're in the mood for comfort food. It's full of iron, protein, vitamin A, betacarotene, and potassium. You can puree this for babies 8+ months, or serve as is to older babies.

Here's what you need:
1 3-4 lb rump roast
2 cans golden mushroom soup (I used Trader Joe's portabello mushroom soup, I couldn't find the golden mushroom soup)
1 onion diced
2-3 large carrots diced
2-3 celery stalks chopped
4-5 red potatoes quartered
1 cup beef stock (if not serving to your little one use 1 cup red wine)
salt
pepper
olive oil

Lightly season the meat with salt and pepper. Sear in a large pan with a little olive oil to just brown the outside of the roast (approx 1-2 minutes per side). Put roast in a slow cooker. Add diced onion, carrots, celery, and potatoes. Cover roast and vegetables with mushroom soup. Add beef stock (or red wine). I put this in the slow cooker the night before we ate it and let it cook on low for almost 24 hrs. I like my roasts super tender so I usually cook it for a long time. You can also put this in the slow cooker in the morning and cook on low for 8-10 hours. The roast should almost fall apart with a fork when it's done. Remember to cut everything into bite size pieces for your little one, and to test the temperature on your bottom lip before serving it to your little one too. Enjoy!

Orzo with Grilled Chicken, Baby Spinach, Mushrooms, and Asparagus for the Whole Famiy

This is a great meal the whole family can enjoy. It's hearty, healthy, and delicious. It's also really easy to make. It's full of calcium, vitamins A and C, fiber, protein, folate and iron. You can puree this for babies 8+ months, or cut up into tiny pieces for those eating finger foods. When I gave this to my little guy I cut up the asparagus into teeny tiny pieces, almost minced. I was really paranoid about choking, so if you are going to serve as a finger food please make sure to chop the asparagus into really little pieces.

Here's what you need:
1 cup orzo
1 lb asparagus chopped into bite size pieces (almost minced for your little one)
1 package pre-cooked grilled chicken strips (you can find them in any grocery store)
1 container diced tomatoes
1 package organic baby spinach
1 cup chopped cremini mushrooms
2 garlic cloves minced
1/4 cup diced onions
1 tblsp italian seasoning
1 tblsp dried basil leaves
1/2 cup ricotta cheese
Olive oil
Salt
Pepper

Bring a pot of water to boil. Add orzo and cook according to package. While the orzo is cooking, add 2 tsp olive oil to a large deep skillet and heat over medium-high heat. Add the garlic and onions and cook for a few minutes. Add the diced tomatoes, mushrooms, asparagus, chicken, basil and italian seasoning. Saute for 8-10 minutes. Drain orzo and add it to the skillet with the vegetables and chicken. Stir in ricotta cheese. Remove your little one's portion and then add a little salt and pepper. Serve (or puree with a little water) and 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.