Spanish Rice (Slow cooker)

What you will need:
1 1/2 lbs Ground Beef or Ground Turkey
1 large can Crushed Tomatoes
1 cup Tomato sauce
1 Red Pepper diced
1 Green Pepper diced
1 Red Onion diced
1 cup Rice
2 1/2 teaspoons Chili Powder
1 1/2 teaspoons Salt
1 cup Water
2 teaspoons Worcheshire Sauce
2 cup frozen Green Beans (defrosted)
1 Bay leaf

This is so simple. It makes enough to feed 6 to 8 people. The best thing is that after having it for dinner you can freeze the remaining amount to use for stuffed peppers... Just cut the tops off the peppers and top with a small amount of tomato paste.

Brown meat. Drain off any oil from the meat and put all ingredients in Slow Cooker. Stir well. Cook on High for 3 hours. Serve and enjoy.

You can substitute any vegetable for the green beans. I like to add a vegetable to traditional spanish rice to increase the vegetable content. If you do not have a bay leaf you can omit it. If you do use the bay leaf make sure to remove it before serving.

Polka Dotted Mashers

What you will need:
1 cup Mashed Potatoes
3 tablespoons Ricotta cheese
1/4 cup cooked Peas
2 tablespoons Whole Berry Cranberry Sauce
1/4 cup cooked Chicken Shredded (Or pureed if you have a littler one)

I wanted to make something fun for Freddie that he would enjoy that would utilize the chicken I was making for dinner and the left over mashed potatoes. It is a fun meal of white potatoes with green and red polka dots. And it actually tastes great!

Warm your mashed poatoes and mix in peas, ricotta, and chicken. Add in cranberry sauce and gently mix.

Turkey Dinner Cupcakes

What you will need:
Stuffing Prepared
Mashed Potatoes
Cooked Turkey (any form that your toddler can manage)
Whole Cranberry Sauce

This is a great way to use leftovers from a large turkey dinner.

In a muffin tin fill each cup halfway with stuffing. Pour one teaspoon of water on top. Fill remainder of cup with turkey. Using a little pressure, gently press turkey into cups.

Fill a plastic bag with warm mashed potatoes. Cut the corner off and squeeze potatoes on top of cups like frosting. Bake in oven at 325 until top is slightly browned. Top each with a 1/2 teaspoon of Cranberry Sauce.

Veggie Puffs

What you will need:
1 sheet thawed Puff Pastry
4 Carrots finely chopped
1 Onion diced
2 small Zucchini diced
1 Red Pepper diced
6 slices of your favorite cheese
1 pat Butter
Salt and Pepper

This is a recipe adapted from my Mother's Vegetarian Wellington. She would make this with Blue cheese for my brother at holidays. It helps to have cheese cloth to drain the vegetables.

Melt butter in pan on stovetop. On medium heat put all vegetables in pan and allow to cook until pepper is soft. Be sure to avoid burning the vegetables. When vegetables are cooked transfer to cheese cloth and drain. Squeeze out any additional water from veggies.

Unfold puff pastry and using folds cut three pieces. Start at bottom of dough and add cheese, then vegetables, and top with cheese. Fold short end to short end and seal by pressing edges together.

On a nonstick baking sheet place pouches and bake per the instructions on the puff pastry box. Serve and enjoy!

This makes 3 servings, and they can be frozen before baking for later use.

Vegetable Lasagna

What you will need:

1 box Dried Lasagna Noodles Cooked **
4-6 Cups Milk
1 Cup Flour
1 cup Butter
1 can Artichoke Hearts drained and chopped
1 bag frozen Spinach defrosted and squeezed dry
1 bag Broccoli Crowns defrosted and coarsely chopped
1 can Roasted Red Peppers drained
2 cloves Garlic Minced
1 Onion diced small
2 tablespoons Olive oil
1 lb shredded Mozzerella
2 Cups Parmesean
Fresh basil (optional)

We made this for Freddie's first birthday. Instead of Ricotta I use a Milk, flour and Butter mixture called a Bechamel sauce. I think it makes the most spectacular Lasagna.

Sautee onion and garlic on medium heat in olive oil. When onion is translucent add spinach and chop well until it forms very small separated pieces.

In a pot melt 1/2 cup of butter over medium heat. Add 1/2 cup of flour and mix well with a whisk. Add milk 1/4 cup at a time and whisk until you have a creamy consistancy. Repeat with remaining butter and flour if needed. In a lasagna pan start by layering bechamel sauce, one of your vegetables, pasta and cheeses. (Reserve some cheese for later.) Continue until you run out of noodles or height in the pan. The top layer should be Bechamel sauce. Bake covered at 350 for 40 minutes. Top with remaining cheese and bake uncovered until top is bubbly and browning. Allow to sit 10 minutes and serve. You can top this with fresh basil if you please.

** note I do not recommend the no cook pasta since it does not give the consistency that I look for in my lasagna.

For fun try layering this with the meat lasagna.

Traditional Mac and Cheese

What you will need:

1 box Elbow Pasta cooked and drained
1 block Farmer Cheese (Located by Cottage cheese in store)
8 oz Gruyere Cheese
8 oz Sharp Cheddar Cheese
8 oz Cheddar Jack Cheese
8 oz American Cheese
2 tablespoons Butter
2 finely diced Shallots
1/2 cup Flour
3/4 cup Milk
1/2 cup Bread crumbs
1/2 cup dry White Wine
Tabasco sauce

I adapted this recipe from my favorite chef, Charlie Palmer. This is high in fat but full of flavor.

In a large Dutch oven melt butter over medium heat and cook shallots until translucent. Add wine and allow to burn off about 2 minutes. Slowly stir flour into pot. Add milk as mixture gets thick and stir with a wisk. Add cheese one at a time starting with farmers cheese and allow to melt. If mixture becomes too thick add a small amount of milk. Add tabasco to taste. When well mixed add in macroni and coat evenly. Top with breadcrumbs and bake at 350 until top has browned.

Croque Danielle

What you will need:

8 slices bread
8 slices of Cheese (American or Swiss)
16 slices of Turkey
6 Eggs
1/4 cup Milk
1 cup Sharp Cheddar Cheese shredded

Well I always called this sandwich a Croque Madame. But I was completely wrong. So I am giving it a new name to not confuse anyone. This is definately not a figure-freindly food but it is delicious.

Preheat oven to 350. In a bowl mix eggs and milk until well blended.

Prepare each sandwich with 1 slice bread, 1 slice of cheese, 4 slices of turkey, 1 slice of cheese, and top with 1 slice of bread. Place on a spatula and gently dip bottom of sandwich into egg mixture. Place sandwich egg-side-down on a non-stick cookie sheet (I like to use nonstick foil for easy clean up). Top each sandwich with 1/4 cup shredded cheese. Pour remaining egg mixture evenly on top of sandwiches. Bake until top of sandwich is browned and bubbly.

Stuffed French Toast

What you will need:
4 Eggs
1 tablespoon Sour cream
8 slices of Bread (Cinnamon Swirl, Raisin or Challah Recommended)
8 oz Cream Cheese (at room temperature)
1 cup Chopped berries
1 tablespoon butter
Powdered Sugar
Berries for decoration

In a bowl mix creamcheese and berries until well mixed. Evenly divide creamcheese mixture between 4 slices of bread. Top each with another slice of Bread making a sandwich. Cut each piece in half diagonally.

In a bowl combine eggs and sour cream. Whip gently with a wisk until well bended.

Heat a griddle or large frypan on medium heat and melt butter to coat. Dip each piece of sandwich into egg batter and place on pan until browned. Flip and brown other side. Serve dusted with powdered sugar and topped with berries.

** for fun cut each sandwich with a cookie or sandwich cutter that makes fun designs!

Meat Lasagna

What you will need:
1 box Dried Lasagna Noodles Cooked **
4-6 Cups Milk
1 Cup Flour
1 cup of butter
1 can Crushed Tomato
1 can tomato paste
1 lb ground beef
2 cloves Garlic Minced
1 onion diced small
2 tablespoons Olive oil
1 lb shredded Mozzerella
2 Cups Parmesean

We made this for Freddie's first birthday. This is a traditional Italian Lasagna. Instead of Ricotta it is common to use a Milk, flour and Butter mixture called a Becemel sauce. I think it makes the most spectacular Lasagna.

Sautee onion and Garlic on medium heat in olive oil. When onion is translucent add ground beef and chop well so that meat forms very small separated pieces. Drain oil from beef and addcan of Crushed tomatoes and tomatoe Paste. Mix well set aside.

In a pot melt 1/2 cup of butter over medium heat. Add 1/2 cup of flour and mix well with a whisk. add milk 1/4 cup at a time and whisk until you have a creamy consistancy. Repeat with remaining butter and Flour if needed.

In a lasagna pan start by layering bechemel sauce, meat, pasta and Cheeses. Continue until you run out of noodles or height in the pan. Top Layer should be Bechemel sauce, reserve some cheese.

Bake covered at 350 for 40 minutes. Top with remaining Cheese and bake uncovered until topis bubbly and browning. Allow to sit 10minutes and serve. You can top this with Fresh Basil if you please.

** note I do not recommend the no cook pasta it does not give the consistancy that I look for in my lasagna.

Creamy Ravioli with Peas

What you will need:
1 box Fresh Mini Ravioli
3 tablespoons Ricotta Cheese
1 tablespoon Parmesean Cheese
1 cup peas cooked

Freddie had this for Valentine's day and it was a hit! We served it with extra peas on the side and he enjoyed eating them as well.

Boil and Cook pasta. In a bowl combine Cheeses. When Pasta is done drain and add to the cheese mixture. Mix in peas. Serve...

For Adults add a pinch of salt and pepper. For a little kick add fresh ground red pepper.

Asian Inspired Chicken Dumplings

What you will need:
Wonton or Dumpling Wrappers
1 lb Ground Chicken
1 Bag Coleslaw mix
1 Bunch Scallions Diced
5 tablespoons Fresh Ground Ginger Root
1 tablespoon Sugar
4 tablespoons Soy sauce

This recipe is adapted from one of my husbands students family recipe. We first had these at a heritage day celebration.

Take Chicken, Scallions, Ginger, Sugar and soy and mix well. Allow to sit 5 minutes then add the coleslaw Mix. Take one Tablespoon of Mix and place it in wrapper. Wet sides of wrapper and fold over to seal. Continue until you either run out of wrappers or Mixture. Boil Dumpings until they float to top of pot. Once they have all floated add 1/2 cup cold water and wait until Dumplings float to top a second time. Test to see if cooked through. If not add another 1/2 Cup of cold water. Serve.

NOTE- If you have chicken breasts you can add scallion, ginger, sugar and soy to a Cuisinart to chop then add Breasts to grind to a paste. Add Coleslaw and Pulse until well blended. This mixture makes a nicer texture for your dumplings.

Crock Pot Pulled BBQ Chicken sandwiches

What you will need:

4 - 6 boneless Chicken Breasts
1 bottle of your favorite BBQ sauce
Hard Rolls (Makes 4- 6 servings)
1 red pepper Sliced to thin slices
1/2 red onion Sliced to thin slices
6 tablespoons crumbled blue cheese



I made this last night and it was great. You can make this more toddler friendly by taking out the pepper onions and using cheddar cheese instead of blue.

In Crockpot place a single layer of chicken breasts. Add 1 cup of water and cook on low heat for 6 hours. Drain Water from Crockpot and shred Chicken with a fork. Pour in BBQ sauce reserving 1 table spoon. Turn Crockpot to warm. In a separate pan place a teaspon of oilive oil. Once heated add Peppers and onions. Cook Peppers and Onions until softened. Add remaining BBQ sauce and take off heat.

On each roll place chicken (About 1/3 cup) top with onion mixture and the a tablespoon of blue cheese.

"Stuffed" Tomatoes

What you will need:
2 cooked Chicken Breasts
3 Tomatoes (On the vine work best)
4 tablespoons Pea Puree
1 tablespoon Mayo
Onion Salt
Ground Pepper

As a Child one of my favorite dinners were tomatoes stuffed with tuna. This is an alternative using chicken which is more universal.

Chop chicken in a food processor or for older children dice Chicken. Transfer to a bowl and add Pea puree, Mayo a pinck of onion salt and Pepper. Mix with a spoon until well blended.

Prepare tomatoes by cutting of tops. Use a spoon to gently remove center of tomato. Fill tomatoed with Chicken mixture for the adults or older children. For toddlers dice up the tomato and serve it with the Chicken salad.

Sylvia's Turkey Meatloaf

What you will need:
1 chopped Onion
2 Chopped Carrots
1 Cup Ketchup (separated in 1/2 cups)
1 1/2 cup Bread crumbs
1 lb Ground Turkey
2 eggs
olive oil
salt and pepper

This is my best attempt at replicating my Mother in Law's meatloaf.

Place fry pan on stovetop at medium heat. Coat a pan with Olive oil. Add carrots and stir for 3 minutes. Add Onion and Cook until onion is translucent. Allow mixture to cool.

In a bowl add turkey, Bread crumbs, 1/2 Cup of Ketchup, eggs, carrot and onion mixture a pinch of salt and pepper. Mix with hands until all is well blended. If mixture is too wet add bread crumbs 1/4 cup at a time. If too Dry add a little ketchup.

Line a pan with Nonstick foil or cooking spray and add mixture. Bake at 350 for 30 minutes. Brush top with remaining Ketchup, and bake an addition 15 to 30 minutes. Use a meat thermometer to check if done.

Pasta and Meatballs

What you will need:
1 lb Ground Meatloaf mix
2 Eggs
1 cup Bread Crumbs
2 tablepoons Dried Onion Flakes
2 cloves Garlic minced (Separated)
Oregano
Parsley
Basil
1 can Tomato Sauce
2 cans Crushed Tomato
Salt and Pepper
Parmesean Cheese

In a large Dutch oven or pot pour in crushed tomato, and sauce. Add a Pinch of each oregano, parsley, basil, salt, and pepper. Add 1 clove of minced garlic. Place pot on stove at medium heat. Cover.

In a bowl combine Meatloaf mix, eggs, onion flakes, garlic, a Pinch of each Basil, parsley and Oregano. Using your hands mix well. Add 1/4 cup Parmesean cheese. Mix. Add 1/2 cup of Bread crumbs and Mix. Add the rest of the bread crumbs. If you find that this mixture is a little dry you can add 1/3 cup of Milk... If it is too wet add more Bread crumbs or Parmesean Cheese.

Roll meat mixture into 1.5 inch balls. Add each ball to the sauce, do not brown in a pan. Cook on stove for 15 minutes. After 15 minute stir gently. Increase heat to medium-high. Continue to stir every few minutes to avoid meatballs from sticking to the bottom of the pot. After cooking 1 hour test a meatball to make sure it is cooked through. Add 1 cup of Parmesean cheese to the sauce.

Serve over pasta.

NOTE: If you prefer a sweet sauce add 1 teaspoon sugar to sauce in the beginning. If you have extra purees you would like to use you can throw them into the sauce as well. If you are opposed to usingmeat loaf mix this can be made with Beef or other meats , however the meatballs will be come harder in consistancy.

Bruschetta

What you will need:
5 Tomatoes what ever is in season (Plum if winter)
1 clove garlic crushed
2 tablespoons olive oil (Extra virgin if possible)
Fresh Basil cut in strips.
salt to taste

Take Basil and pick off 6 leaves and stack them on top of eachother. Roll them lengthwise. Slice into small pieces and this will create your strips.

Add Basil into bowl with Olive oil and garlic. Mix and set aside for about 15 minutes so the garlic and basil can flavor the oil. Dice tomatoes into bite sized pieces. Mix tomatoes in with oil mixture.

Serving Suggestions: Serve on toast, Pasta, with Crackers, or even add to grilled chese sandwich. Top with a little Parmesean cheese if you like.

Ziti with ham peas

What you will need:
2 Cups Cooked Pasta Such as Ziti or spaghetti
1/2 cup frozen or fresh peas cooked
1/2 cup of diced cooked Ham
2 tablespoons olive oil
1 cup grated Parmesean Cheese
1 pinch Garlic salt
1 pinch ground pepper

After pasta is cooked place it back in pot and bring back to stove at medium heat. Add in olive oil and coat pasta. Add peas and ham to pot and stir continuously to not burn pasta. Add Grated Cheese, garlic salt, and pepper. Stir. Serve.

You can add 1/2 a cup of ricotta for a creamier taste and reduce the olive oil to 1 teaspoon.

Mini Quiche

What you need:
1 Pillsbury Refridgerated Pie Crust
6 eggs
1/3 cup milk
1 small onion Diced
1 cup Cheese
A variety of Cooked Veggies Chopped (optional)
A variety of Cooked Meats Diced (optional)
Olive Oil
Salt and Pepper

Quiche has always been a favorite of my family. It is so versitle and can be made in so many different ways. It is perfect to serve for Breakfast lunch or dinner. With Mini Quiche you are able to make several different Quiche with differnt Cheeses and Veggies.

Using a round glass or round cookie cutter, cut circles of dough out of unrolled pie crust (about 3 inches in diameter). Place Circles in non stick or greased mini Cupcake pan. Bake until slightly browned. If you do not have a mini cupcake pan use a muffin tin and make your circles bigger by rolling them after cut.

In a pan sautee the onion over medium heat in 1 tablespoon of olive oil. When onions are translucent put aside. In a bowl wisk eggs and milk season with a pinch of salt and pepper. When crusts are done Fill each with onion, any vegetables or meats and top with Cheese. Ladle egg mixture to fill cup. This is a great way to involve an older toddler or child. Allow them to create their own quiche. Bake in oven at 350 until eggs are firm. Allow to sit 10 minutes before serving.

Suggested Combinations:
Gruyere Cheese, Diced Ham
American Cheese, Chedder Cheese and Swiss
Cheddar and Broccoli
Asparagus and Swiss
Diced grilled Chicken Sundried Tomatoes, Mozzerella and pepper

Macaroni and Meat

What you will need:
about 1 Lb Ground Turkey, Chicken, or Beef
3 cups (dried) of Elbow Pasta - Cooked
1 finely Diced Onion
1 finely Diced Green or Red Pepper
1 finely diced carrot
2 finely diced stalks of celery
1 clove Garlic Crushed
1 can diced Tomatoes
1 can tomato paste
1 cup Mozzerella cheese shredded
Parmesean Cheese
Olive Oil

This was one of the first meals that we had and shared with Freddie. It made for some fun pictures of baby in Tomato Sauce, but over all it was a hit. I think Mommy and Daddy enjoyed this the most! When dicing veggies dice should be about 1/2 a cenimeter square.

In a large Dutch oven or pot heat 1 tbsp of oil on medium heat. Add onion, garlic, Pepper, Carrot, and celery. Cook until onions are translucent and soft. Add ground meat of your choice to pan and break up with spatula cook until browned and pieces are well broken up. Add Tomato paste and diced tomatoes (not drained). Stir until well mixed with Meat. Add cooked pasta to mixture and coat. Add mozzerella Cheese and allow to melt. Serve topped with Parmesean Cheese.

Easy Chicken Pot Pie

What you will need:
1 package of rolled refridgerated Prepared Pie Crust (Found in the pillsbury section of store)
1 to 2 cups Chicken cooked and shredded into bite sized pieces
1 (16 oz) bag of your favorite frozen vegetables cut into bite sized pieces
2 cans Cream of Chicken Soup

I make this if I buy a rotisserie chicken. I use all the leftover meat to make this potpie as a second meal. Last time we made this we went in a Mile High Stlye and added and extra bag of veggies. Try different Cream soups for different flavors!

Heat and drain veggies. In a pie plate place one piece of dough to line the bottom of the plate. Fill crust with chicken, vegetables, and top with soups. Top with second crust and pinch closed. Vent pie by cutting slits in the top of the crust. Bake at 375 for 45 minutes. If edge starts to brown too much cover edge with foil. Allow to sit for 10 minutes before serving.

Grandma's Baked Chicken Tenders

What you will need:
1 Skinless boneless Chicken Breast trimmed and cut into small pieces
1 cup Flour
1 egg beaten
1 cup Seasonesd Bread Crumbs
1 teaspoon Cinnamon

This is something that I grew up having. The famous Chicken in a basket. Served in napkin lined basket. This was served with oven fries... I will add this recipe although I do not recommend them for toddlers... To make this recipe more healthy you can replace the egg with some Vegetable puree.

Place the Flour egg and Bread crumbs each in their own separate bowl. Stir the cinnamon into the bread crumbs. Take each piece of chicken and dust it in the flour, dip in egg and then coat in the Bread Crumb Mixture. Bake on a non stick pan (Or use a little PAM) at 350 for 20 minutes or Pieces are cooked through (Time will depend on size of nuggets).

OVEN FRIES (not recommended for toddlers or infants)
What you will need:
Non stick spray
Potato sliced in to long pieces
Salt
Onion Powder
Pepper
Paprika

Dust potato pieces in salt, onion powder, pepper and paprika. Spray pan with non stick spray and place potato pieces in a single layer. Spray top of potatos with Spray. Bake at 350 for 15 minutes, flip potato pieces and cook until soft... Potato will cook about 30 minutes but my take less time dependant on the size of your pieces.

Macaroni and Cheese (With Vegetables)

You will need:
1 cup elbow pasta or smaller pasta
4 slices American Cheese
3 tablespoons Vegetable Puree
Milk
Steamed soft Broccoli (Optional)

Using a fortified pasta (or if you have a smaller child a small pasta such as alphabet), cook 1 cup according to directions of that pasta. In a separate pot add a total of 3 tablespoons of purees. We typically use green veggies black beans, and/or carrots. Add four slices of american cheese. Stir mixture until it is well blended. Add milk as needed to thin out slightly (About 2 Tablespoons). Add this mixture to cooked pasta and serve. This should make about 2 servings. With a child that can eat bigger pieces add some soft steamed broccoli florets to the top of the mac and cheese.

**note** You may find that your sauce is either too much or too little for the amount of pasta you have cooked. The sauce will vary with the size of pasta used. To increase add another tablespoon of puree.

Grilled Cheese with Vegetables

You will need:
Bread
Vegetable or Meat Puree
American Cheese

This is one sandwich that I am not fond of. I am fortunate that Freddie loves his vegetables but I am uncomfortable just giving Freddie bread fried with cheese. When making grilled cheese I will add various vegetable purees or Meat Purees. Variations regualrly used listed below.

• Cheese with Chicken Salad - See prior post regarding chicken salad
• Cheese With Black Bean Puree - Puree black beans with a small amount of tomato paste
• Cheese with Pumpkin Puree
• Cheese with Apple Puree

Toddler Pizza

What you will need:
6 Unsalted Saltines
2 Teaspoons Vegetable Puree(s)
1 Teaspoon Tomato Paste
Mozerella Cheese

Freddie is not a big Cheese eater and prefers Crispy Pizza. Here is a homemade alternative.

Take some veggie purees Such as carrot or green beans and mix 2 Teaspoons puree with 1 Teaspoon tomato paste. Top 6 unsalted Saltines with this mixture and top with cheese. Bake in the oven at 350 until cheese is melted... Allow these to cool before serving.

Baby Cakes

What you will need:
Cornbread Mix
1 Egg (for mix)
Water
Cream Cheese
Fresh fruit or Purees
Apple or Pear Butter (Optional)

These are a great option for a meal when you are making something like a spicy Chili and Corn Bread.

Follow the Cornbread Recipe on box. Heat a pan or Giddle and brush with oil or butter. Take 1/3 of a cup of Corn Bread mixture and pour half into pan to make one Corn Cake. Use remaining half to create a second pancake. Flip cakes when the bottom begins to lightly brown. Cook until second side is brown and remove from heat. Add a layer of Cream cheese on the top of each cake. Top with Fresh Fruit or Apple Puree... We sometimes use Apple Butter as well. Use remaining mixture to make an adult cornbread or save and freeze the cornbread in 1/3 cup measurements for future use.

Graham Cracker Snack

What you will need:
1 Sheet of Graham Cracker (plain)
Cream Cheese
Apple or Pear Butter

This is a favorite snack for Freddie.

Take one sheet of Graham Cracker and split into two squares. Add a layer of Cream Cheese and a Layer of Apple Butter (make sure that it is pasturized). You can also substitute Pumpkin or Pear Butter for Apple Butter.

Apple Crisp

What you will need:
1 Apple peeled and chopped
2 Tablespoons Juice (Apple, Pear or Prune)
1 Teaspoon Butter
1 Sheet Graham cracker
1 Teaspoon Oatmeal or Rice Cereal
3 Tablespoon Plain Yogurt

Take one apple peeled chopped and cut up into small bite sized pieces put it in a small ramkin and then dusted with cinnamon. Pour 2 tablespoons of Juice (Pear, Appleor Prune) over the apples. In a sandwich bag mix one sheet of graham Cracker (crushed) and 1 Teaspoon of Butter melted with a teaspoon of oatmeal cereal (you can use regular oatmeal or take this out if you do not have it). Take this mixture and spread it over the apples and bake at 350 until the apples are soft and the graham crackers crumbs toasted. Let it cool for about 1 hour and topped it with 3 tablespoons of yogurt.

**Note when dicing apple make sure that pieces are the appropriate size for your child to avoid choking**

Vegetable Finger Foods Soup

What you will need:
2 boxed of Vegetable Stock or Broth
1 can diced tomatoes
4 Carrots
1 Turnip
5 stalks Celery (with or without greens)
3 Leeks
1 Parsnip
1/4 cup Fresh Chopped Parsley
Egg Noodles or alphabets (Optional)
Rice Cereal (Optional)

When I make Veggies as finger foods I usually make soup as well.

In two boxes of Vegetable stock or broth I add, 1 can diced tomato with the juice, 4 peeled and diced carrots, 1 turnip peeled Diced, 5 stalks of celery diced with greens, 3 leeks cleaned and diced, 1 parsnip peeled and diced, 1/4 cup fresh parsley diced. Cover and cook on medium heat until the vegetables are tender and soft enough to crush between your fingers. When soup is done add egg noodle (or Egg alphabet pasta) to soup. smaller egg noodles can be found in the kosher section of most stores.

** Note*** When dicing veggies they should be sizes that your child can easily handle without choking. Children should always be attended to while eating.

This soup has multiple purposes... It is a great Adult soup that has no fat and is great for you. For toddlers you can pull out the veggies for finger food. If your child is having a hard time picking up these pieces dust them in rice cereal to make the pieces less slippery.

Chicken Salad

You will need:
Chicken
Apple
Crackers or bread

Following the chicken puree recipe, cook chicken and puree it not adding water. Add 1 baked apple or chunky apple puree. Serve on a crackers or on bread. This salad is great grilled on bread with cheese.

Purees

Purees are the staple for making Infant food.

To Make Purees I take the various cooked Veggies and Puree them.

Vegetables

Sweet Potato - Poke holes and Bake at 350 for about 45 minute. Remove Flesh from Skin and Puree or mash with a fork.
Winter Squash (Butternut, Acorn, Pumpkin) - Cut in half or pieces. Dust with cinnnamon and bake in a dish with little water. Bake at 350 for about an hour (depends on the size) When soft remove flesh and Puree or mash with a fork.
Carrots - Microwave in a bowl with a small amount of water until soft and Puree
Greenbeans - Steam or microwave with a little water until soft. Puree.
Sweet Peas - Steam or microwave until warm Puree then strain skins in a fine strainer

Meats

Chicken, Turkey, and Pork - Poach by putting a little water in a dish and Chicken or Pork in dish. Bake in oven at 350 until fully cooked through. When finished puree. If too Dry add a little water or Fruit juice (Apple works well with Chicken).

Beef - Using ground beef cook until it is fully cooked and Puree.

Fruits

Apples - Peel and core apples and place in a dish. Add one inch of water and dust with cinnamon. Bake at 350 until apples are soft. Be sure to add water if needed and turn apples so they do not dry out. Reserve liquid to flavor meats or add to rice cereal. Puree apples and add liquid if youwant a thinner consistancy.

Peaches and Pears - Cut in half and remove pits or seeds. Bake at 350 for about 30 minutes in a dish with water. Allow to cool and skins will peel right off. Puree and reserve water to flavor meats or to add to rice cereal.

Bananas - No need to cook. Peel and Puree

Freddie loves Homemade food!!!

Well I am starting this blog based on a suggestion from my friend Laura. Being a first time mom I wanted to get it right from the beginning and I started Making my own Baby food. This blog will focus on recipies I have come up with and ideas for great baby/toddler foods.