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!

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!

Whole Wheat Mac-n-cheese with Ham and Avocado

This is one of my son's current favorites. Nothing fancy, just easy mac-n-cheese. I added avocado to give this mac-n-cheese extra nutrients. I chose to use whole wheat rotelle because it's easier for my little guy to pick up using a fork. This is for little one's 10+ months who are ready to eat finger foods.

Here's what you need: (This makes 2 servings so you will have enough for 2 meals)

3/4 to 1 cup whole wheat rotelle pasta

1/4 cup shredded cheddar cheese

1 tblsp whole milk

Handful chopped low sodium ham

1 avocado diced

Cook pasta according to package. Drain pasta and return to pot. Immediately add shredded cheese and milk to pot with hot pasta and stir. Add chopped ham and diced avocado and toss to coat. Serving size is 1/2 to 3/4 cup. Serve and enjoy!

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.

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!

Chicken with Gemilli Pasta for the Whole Family

I was looking through my recipe box, and came across this recipe. This is one of the many recipes I received at my bridal shower. This one is from my mother-in-law's cousin Amy. I couldn't find gemilli pasta, so I used tri-color vegetable fusilli. It's delicious, healthy, and good for the whole family! You can puree this for babies 9+ months, or serve cut up into to bite size pieces for little one's eating finger food.

Here's what you need:
1 lb chicken breast, chopped
1 lb gemilli pasta (or any other spiral pasta)
1/8 tsp red pepper flakes
Juice from 2 lemons
Garlic clove minced
Handful fresh basil
1 can diced tomatoes with basil, garlic, oregano
Capers
Handful grated Parmesan cheese

Cook chicken in a little olive oil. 7 minutes on each side. Add lemon juice, garlic, red pepper flakes, basil, capers and tomatoes. Simmer for about 10 minutes. While chicken is simmering cook pasta. Drain and add pasta to chicken mixture. Add Parmesan cheese and toss to coat. Serve and 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.

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!

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!

Giada De Laurentiis' Whole Grain Spaghetti with Brussels Sprouts and Mushrooms for Mommy and Daddy

OK if you haven't noticed I'm a little obsessed with Giada. Everything I've made of hers is absolutely delicious. I made this for for dinner a few weeks ago, and it was amazing! I added grilled chicken to the one I made, but it's not necessary. Enjoy!

Whole Grain Spaghetti with Brussels Sprouts and Mushrooms
Recipe courtesy Giada De Laurentiis

Add Timer
Ingredients
Kosher salt
1 pound whole-grain or whole wheat spaghetti
1 cup grated Pecorino Romano
1/4 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved and thinly sliced
1 medium onion, finely chopped
1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
3 cloves garlic, minced
3 teaspoons kosher salt
Freshly ground black pepper
1 cup creme fraiche, at room temperature (about 8 ounces)
1/2 cup vegetable broth
2 tablespoons fresh lemon juice (from 1/2 large lemon)
Zest of 1 large lemon
1/2 cup slivered almonds, toasted*

Directions
*Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

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!

Pasta with Lentils, Tomatoes and Avocado

We had left over lentils from dinner the other night, so I've been trying them out in finger food meals this week. I made this for my little guy yesterday, and he really enjoyed it. It's full of whole grain, iron, protein, fiber and vitamins A and C. You can puree this or serve it as finger food. This is for babies 9+ months.

Here's what you need:
1/4 cup cooked lentils
1/4 cup cooked whole wheat pasta
3-4 quartered organic cherry tomatoes
1/4 avocado diced ( you could always add more)
1-2 tblsp shredded parmesan cheese

Put 1/2 cup water and 1/4 cup lentils in a small covered pot and gently boil for 20 minutes. Drain and set aside. Cook pasta according to package. Drain, cut into bite size pieces, and add to lentils. Add quartered cherry tomatoes and diced avocado to pasta and lentils and mix together. Sprinkle cheese on top and serve as finger food or puree with a little filtered water then serve. Enjoy!

Pasta Rustica for the Whole Family

This is what I made for dinner last night. It is seriously easy (takes about 25 minutes including prep) and a healthy dinner the whole family can enjoy. You can puree this for babies between 6-10 months, and can cut it up into bite size pieces for little one's 10+ months.

Here's what you'll need:
2 cups whole wheat penne pasta
1 package fully cooked sweet Italian turkey sausage (I use Niman Ranch because it's nitrate free)
2 organic zucchinis chopped
4-6 cremini mushrooms chopped
1 jar Marinara or Pomodoro Sauce
Little less than a handful shredded Italian cheese

Chop zucchini, and mushrooms and set aside. Cut fully cooked sausage up into bite size pieces and set aside. Bring a medium size pot of water to boil.  Add pasta and cook until al dente. While pasta is cooking pour jar of sauce into a medium pot and heat over medium to high heat. Add zucchini, mushrooms, and sausage to the sauce. Cover and let simmer for 5-8 minutes. Stirring occasionally. Drain pasta and put in bowls. Ladle sauce mixture over pasta and sprinkle with Italian cheese and serve. If serving to Baby, puree and then serve, or cut into bite size pieces and serve. Enjoy!

Pasta e Fagioli for Baby

My mother-in-law showed me how to make this one time she was visiting. I immediately thought it would make a great meal for little ones. It is SO easy to make, and very healthy. I actually made this while my son was eating lunch yesterday, and I finished cooking, and storing it in freezer trays before he was done eating! This is an italian bean stew that you can serve chunky, or puree it for younger babies. The original recipe only uses cannellini beans, but I minced some edamame beans and added them to give it a little more  vitamin C, fiber, and iron. This is full of whole grains, fiber, potassium, calcium, vitamin C and iron. It is for babies 7+ months.

Here's what you'll need:
1 cup whole wheat macaroni pasta
2 garlic cloves minced
1 can cannellini beans
1/2 cup edamame beans (steam for 5 minutes before mincing or pureeing)
1/2 to 3/4 jar organic salt free marinara (Trader Joe's has a good one)
Olive oil
Grated parmesan cheese
1 tsp Italian seasoning

Bring a small pot of water to boil and add macaroni. While pasta is cooking add 2 tblsp olive oil to a medium deep skillet and heat over med heat. Add minced garlic and cook until golden. Add cannellini beans and edamame beans and cook for 2 or so minutes. Add marinara, cooked macaroni, and Italian seasoning. Sprinkle with grated parmesan. Cook 5 minutes stirring occasionally to blend flavors. Let cool and puree (if your little one is less than 9 months) or serve chunky (if your little one is 9+ months). This makes a big batch, so I took out 5oz, and then froze the rest in trays. You can freeze this for up to 2 months. Enjoy!

Finger Food: Herbed Turkey with Red Bell Peppers and Whole Wheat Pasta for Baby

I made this for my little guy for dinner tonight. You can serve this as a finger food like I did, or puree all ingredients together. Bell peppers are my little guy's new food this week. Bell peppers are a great source of vitamin C. You can puree sweet red, yellow, or green bell peppers, or dice into tiny pieces. Make sure you serve  or puree them raw as they lose vitamins when cooked. Also make sure NOT to give your little one hot peppers. This recipe is for babies 10+ months.

Here's what you'll need:
1/3 cup sauteed ground turkey (I saute with olive oil)
1/4 red bell pepper finely diced
1 1/2 tblsp whole wheat pasta (I used macaroni and cut into small pieces)
pinch dried oregano
pinch dried basil

In a small pot bring water to boil. Add pasta, and cook according to package. Drain and set aside. Put sauteed ground turkey in a small bowl and add oregano and basil. Toss to coat. Add pasta and diced red bell pepper and mix. Serve right on high chair tray. *If you are pureeing this recipe follow same mixing directions and then puree with a little filtered water. Serve and enjoy!

Butternut Squash Mac-N-Cheese for Baby

I got this idea when I saw Tyler Florence's Sprout Butternut Squash Macaroni and Cheese combination in the grocery store. It sounded like a really yummy mixture, so I decided to try to make my own version. This is a very chunky puree. It's kind of half puree, half finger food. You can serve this as a finger food, but it would be very messy. This is for babies 9+ months.

Here's what you'll need:
1/4 cup whole wheat macaroni
2 oz cooked butternut squash mashed (peel and cut into cubes, steam in microwave for 10 minutes)
1 oz garbanzo bean puree (I use canned organic garbanzos. Rinse thoroughly and puree with filtered water)
1 tsp grated cheddar cheese
1 tsp grated Parmesan cheese
pinch of ground nutmeg
pinch of onion powder

Bring water to boil in a small pot. Add macaroni and cook according to package.  When macaroni is cooked, drain, and chop into bite size pieces. Mix mashed butternut squash and garbanzo puree in a small bowl. Add cheddar, parmesan, nutmeg, and onion powder. Add macaroni and mix until blended. Serve and enjoy!

Sweet Potato with Cinnamon and Whole Wheat Parmesan Macaroni

Here's a step by step pictorial of what I made for dinner tonight:

3 oz cooked sweet potato puree (I steam and then puree)
2 pinches cinnamon

Whole Wheat Parmesan Macaroni
2 Tablespoons whole wheat macaroni
2 pinches parmesan cheese

P.S. This is how I store all of my baby food. My son has officially taken over our freezer: