"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.

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.

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