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!

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!

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.

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.

Healthy Turkey Melts for the Whole Family

This is a yummy and healthy sandwich the whole family can enjoy. I added chopped baby spinach and grated carrots to add calcium, vitamin A, beta carotene, vitamin C, potassium and folate. My little guy and I had this for lunch yesterday, and he loved it! This is for little one's 10+ months who are eating finger foods.

Here's what you need
2 slices stone ground whole wheat bread
1 slice light cheese (I used provolone but you can use whatever cheese you like)
2 slices low sodium turkey deli meat
1-2 organic mini carrots grated
1/4 cup chopped organic baby spinach
cooking spray

Spray a skillet with cooking spray and place over medium high heat (or use a panini press or foreman grill if you have one). Put all ingredients on bread and place sandwich in the skillet or on panini press. Flip Sandwich and cook for a few more minutes. Remove from pan and place on a plate. Cut off crusts, and then cut sandwich into small pieces for your little one. Make sure it's not too hot. Serve and enjoy!

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.

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!

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!

Pumpkin Glazed Pork Chops with Roasted Brussels Sprouts for Mommy and Daddy

So last week I discovered pumpkin butter when I was at Trader Joe's, and just HAD to try it. It is my new obsession, it is absolutely delicious, and it's not bad for you either. After trying it on toast and waffles last week, I decided to step it up and come up with a recipe using it in a real meal.  If you do not eat pork, you can use chicken instead and follow the same recipe. This whole meal takes approx 5 minutes to prepare, and then your part is done. Put it in the oven and roast for 40 minutes!

Here's what you'll need: (Serves 2)
3 lean boneless pork chops
3 tblsp pumpkin butter
1 tsp dried sage
salt
pepper

Preheat oven to 350F. Mix 3 tblsp pumpkin butter with 1 teaspoon sage and 1/4 tsp ground pepper in a small bowl. Season pork chops with salt and pepper. Spoon 1 tblsp pumpkin mixture over each pork chop and spread it until the top is covered. Place in a baking dish/lasagna pan, and put in the oven. Roast for 40-45 minutes. I cooked ours for 45 minutes and felt like the pork was a little tough, but it could've just been my oven. Make sure the temp of the pork is 160F. Serve and enjoy

Roasted Brussels Sprouts:
12-15 brussels sprouts halved (or 1 bag if you buy them prepackaged)
1 tblsp italian seasoning
salt
pepper
1 tblsp grated parmesan cheese
1 tsp garlic powder
olive oil spray

Spray a medium sized baking pan with olive oil and place the halved brussels sprouts around it. Season with salt, pepper, italian seasoning, garlic and cheese. Spray with olive oil and place in same oven as pork. Roast for 40 minutes 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!

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!

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!

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!

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.