top 100 baby food
TRANSCRIPT
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Top 100 Baby Food
Recipes
Your free gift from
free-baby-food-recipes.com
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1) Banana-Tofu Pudding
Ingredients
2 tablespoons silken tofu
1 banana
breastmilk or formula
Directions
Combine all ingredients in food processor and blend. Add breastmilk or formula until consistency issmooth.
2) Vegetable Chips
Ingredients
Small pieces carrot
Celery
Potato
Directions
Cut into strips. Steam or microwave until tender.
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3) Peachy Banana Tofu
Ingredients
4 oz firm tofu
1/4 cup fresh peaches
1 ripe banana, peeled
3 tbs of Wheat Germ
Directions
Puree all ingredients in a blender or food processor until nice and fluffy.
4) Fruit and Yogurt
Ingredients
1/4 cup plain yogurt
1/4 cup cooked, unsweetened fruit
Directions
Combine, mashing lumps of fruit, if necessary.
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5) Cranberry Puree
Ingredients
1 package fresh cranberries (16 oz.)
1 cup of water
Directions
Add water to a pot and bring to a boil - add cranberries simmer over medium-low heat until cranberries
burst. Puree in blender or food processor until desired texture is reached.
6) Nectarine Puree
Ingredients
5 medium nectarines (washed, peeled, pitted, and halved)
Directions
Steam nectarines over boiling water in a steamer basket for 2 - 3 minutes. Drain, and puree in blender.
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7) Apple & Orange Splash
Ingredients
1 medium apple
1 tablespoon 100% pure orange juice
Directions
Steam apple until tender (5-7 minutes). Puree the apple and juice in blender or food processor.
8) Simply Avocado
Ingredients
1 small avocado
breast milk or formula (optional)
Directions
Cut avocado in half and remove the pit. Scoop out flesh and mash with fork. Add breast milk or formula.
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9) Pear Puree
Ingredients
4 ripe pears, peeled, cored, and chopped
Directions
Add fruit to a medium saucepan and cook on low heat for about 4-5 minutes or until tender. Add fruit
to blender and puree.
10) Cheesy Cauliflower Puree
Ingredients
2 cups cauliflower florets (fresh is best)
Sprinkle of shredded cheddar cheese
dab of butter
Directions
Steam cauliflower florets or boil until tender (about 10 minutes). Drain. Add butter and cheese. Blend
into a puree.
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11) Banana Applesauce Mush
Ingredients
2 apples
1 ripe banana
Directions
Peel, core and cut apples into slices/chunks. Boil until tender. Mash or puree in a blender/food
processor. Peel a banana and mash with a fork. Add applesauce to the banana
12) Banana Cado
Ingredients
1/2 of a peeled and pitted avocado
1 small ripe banana
Directions
Mash the avocado half and mash the banana. Mix mashed avocado with banana & serve
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13) Apples & Pears
Ingredients
1 apple cored & peeled
1 pear cored & peeled
Directions
Dice apple & pear and simmer together until tender. Mash or puree as needed.
14) Apple Peach Banana
Ingredients
1 peach pit & peel
1 apple cored & peeled
ripe banana
1/4 cup of water
Directions
Dice apple & peach and simmer together until tender. Mash the banana into the apple & peach mix and
then puree as needed.
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15) Plums
Ingredients
5 ripe plums
Directions
Peel, pit and cut into chunks then steam until tender. Puree using the leftover cooking liquid.
16) Peachy Mangos
Ingredients
3 peaches
1 mango
Directions
Peel, pit and cut peaches into chunks. Peel, de seed and cut mango into chunks. Steam fruits together
gently until tender. Puree until smooth or mash with a fork
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17) Plums with Applesauce
Ingredients
2 plums
1 large apple
Directions
Peel, pit and cut plums into chunks. Peel, core & dice apple. Simmer plums & apple together until soft &
tender. Mash or puree as needed
18) Carrots
Ingredients
1 pound of fresh carrots
Directions
Peel carrots and cut into small chunks. Steam until tender. Puree. Add water until desired consistency is
achieved
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19) Dried Beans
Ingredients
1 pound dried beans
Directions
Cook per the directions on the package. Puree. Add water until desired consistently is achieved
20) Broccoli
Ingredients
2 heads of fresh broccoli
Directions
Wash broccoli. Chop into small pieces. Steam until tender. Puree. Add water until desired consistently is
achieved
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21) Eggplant
Ingredients
1 or 2 eggplants
Directions
Wash and peel. Cut into small pieces and steam until tender. Puree. Add water until desired consistently
is achieved
22) White Potatoes
Ingredients
White potatoes
Directions
Peel potatoes and cut into small pieces. Boil until tender. Puree. Add water until the desired consistence
is achieved
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23) Chicken Pure
Ingredients
1 cup cold and cooked boneless chicken
Directions
Cut chicken into small pieces. Puree until powdery mix is achieved. Add water until the desired
consistence is achieved
24) Fish Pure
Ingredients
1 cup cooked boneless white fish
Directions
Puree fish in blender. Add water until the desired consistence is achieved
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25) Beef Stew
Ingredients
1/2 cup cubed cooked beef
1 peeled potato
cup shelled fresh or frozen peas
1 peeled carrot
1 stalk of celery
1/4 cup uncooked macaroni
4 cups of water
Directions
Wash vegetables and chop into pieces. Simmer the veggies until softened. Add the macaroni and cook
until very soft. Puree until the desired consistence is achieved
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26) Veal Dinner
Ingredients
1 lb veal
1 celery stick, chopped
3 carrots peeled and diced
2 medium potatoes, peeled and cut in 1/4
1 Tbsp (15 ml) minced onion
Directions
Cut veal into small pieces. Simmer in saucepan for 45 minutes. Add celery, carrots, potato and onion.
Cook for 35 minutes or until veggies are tender. Puree. Add water until the desired consistence is
achieved
27) Apples & Chicken
Ingredients
1/3 cup chopped & cooked boneless chicken
1/4 cup cooked apple (no skin or seeds), very soft
Directions
Puree chicken with apple. Add water until the desired consistence is achieved
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28) Brown Rice Chicken & Peach Delight
Ingredients
1/2 c cooked boneless chicken
1/4 c cooked brown rice
1 ripe peach
1 tb peach juice (white grape or apple juice may be used or juice may be left out)
1 tb milk and 2 ts wheat germ
Directions
Chop chicken into pieces. Mix with the other ingredients. Puree
29) Pear Mash
Ingredients
1 ripe pear
Directions
Peel & de-seed pear. Puree
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30) Breakfast Pears
Ingredients
1/2 cup plain oat cereal (cooked)
1/2 cup pears - mashed or pureed
1/2 cup yogurt
Directions
Mix oatmeal and yogurt together. Top mixture with 1/2 cup pear puree and stir
31) Baked Pears with Oatmeal & Dates
Ingredients
3 Pears
1 cup cooked oatmeal
1/2 cup finely chopped dates
Directions
Halve and core pears; Combine oatmeal, dates & spices in 1 cup of water. Simmer until soupy. Pour over
pears. Bake at 350 degrees F. 45 minutes, until tender.
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32) Papaya Mash
Ingredients
1 papaya
Directions
Peel and de-seed papaya, Puree until the desired consistence is achieved
33) Papaya Peach Yogurt
Ingredients
1/2 cup pureed/mashed papaya
1/2 cup peach puree
Plain whole milk yogurt as desired
Directions
Blend papaya and peach puree. Add plain whole milk yogurt until the desired consistence is achieved
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34) Tropical Chicken and Brown Rice
Ingredients
1/2 cup (Brown/or Jasmine) Rice
2 cups water
1/4 cup papaya cubes
1/4 cup mango cubes
1 or 2 boneless chicken breasts
pinch of ginger and nutmeg if desired
Directions
Combine all of the above ingredients in a medium saucepan. Cook over medium-low heat until rice is
soft, Take out the chicken breast(s) and cut into small pieces, transfer back to saucepan. Cook until
chicken is done. Allow to cool for 10 minutes. Puree until the desired consistence is achieved
35) Blueberry
Ingredients
1/2 pint of blueberries (fresh or frozen)
1/2 c. water
Directions
Bring water to a boil. Add blueberries and simmer until soft. Puree until the desired consistence is
achieved
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36) Blueberry Tofu Mush
Ingredients
1/2 cup Blueberry Puree
1/2 packet of Firm Tofu
Directions
Combine ingredients. Puree. Add water until the desired consistence is achieved
37) Blueberry Cottage Cheese Drizzle
Ingredients
1/2 cup of fresh blueberries
1 cup of Cottage Cheese
Directions
Warm the blueberries in the microwave for about 30 seconds. Puree until smooth and juicy. Drizzle the
blueberries over cottage cheese and serve
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38) Grape Chicken Couscous
Ingredients
1 12 oz. package couscous
1 14 oz. can chicken or vegetable broth
Pinch of salt (optional)
3 tablespoons olive oil
1 teaspoon fresh lemon juice
3/4 cup finely mushed grapes
1/2 cup finely diced cooked chicken
1/3 cup fresh mint leaves (optional)
Directions
Prepare the couscous. Add the oil and the lemon juice. Stir well. Add the mushed grapes and chicken.
Puree until the desired consistence is achieved
39) Apple Pumpkin Puree
Ingredients
1 sugar pumpkin
3 Apples, peeled & cored
Directions
Halve the pumpkin, peel and de-seed it then cut into cubes Slice the apples. Steam the pumpkin cubes &
apples. Puree until the desired consistence is achieved
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40) Apple, Pumpkin & Oatmeal Breakfast
Ingredients
1/2 cup applesauce
1/2 cup pumpkin puree
1 1/2 cup (cooked) oatmeal
Dash of cinnamon, nutmeg and/or ginger
Directions
Mix spices, applesauce, pumpkin puree and oatmeal together. Puree until the desired consistence is
achieved
41) Baby's Pumpkin & Pears
Ingredients
cup pumpkin puree (fresh or canned)
1 pear, peeled & cored & diced
Directions
Mash the pear and then mix in the pumpkin. Puree until the desired consistence is achieved
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42) Kiwi Salad
Ingredients1 peeled and diced kiwi
1/2 peeled banana - diced
1 peeled and diced pear
Directions
Toss it all in a bag and serve in a bowl.
43) Mango Puree
Ingredients
1 Ripe Mango
Directions
Peel mango. Puree until the desired consistence is achieved
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44) Creamy Mango Puree
Ingredients
1 Ripe Mango
Plain or Vanilla Yogurt OR
Apple or Pear Juice or plain water
Directions
Peel mango, Puree until smooth. Add Yogurt (or juice or water) until the desired consistence is achieved
45) Mixed Mango Surprise
Ingredients
1/2 cup mashed mango
1/2 ripe banana - peeled and mashed
1 ripe peach - pitted and mashed (remove skin)
Directions
Add fruits to a large bowl puree. Add water until the desired consistence is achieved
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46) Cherry Puree
Ingredients
1/2 pound fresh cherries
1 cup water
Directions
Wash, clean and pit the cherries. Boil & simmer until they become soft. Puree until the desired
consistence is achieved
47) Cherry Apple Puree
Ingredients
1 cup pitted cherries
3 medium apples, peeled & cored and diced
dash of vanilla essence
1 cup of water
Directions
Combine all ingredients into a small sauce pan & bring to boil. Steam until soft. Puree until the desired
consistence is achieved
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48) Oatmeal & Cherry Puree
Ingredients
1 1/2 cup cooked oatmeal cereal
1/4 cup cherry puree
Directions
Mix oatmeal and cherry puree until the desired consistence is achieved
49) Cherries Banana
Ingredients
1/4 cup cherry puree
2 small bananas
Directions
Mash 2 small bananas and add cherry puree. Blend until the desired consistence is achieved
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50) Cherry Tofu Puree
Ingredients
1/2 cup Cherry Puree
1/2 packet of Firm Tofu
Directions
Puree all the above ingredients together until the desired consistence is achieved
51) Peach Cobbler
Ingredients
3 canned peaches (into 6 halves) or 3 ripe peaches
1 egg yolk (for babies who are 6-10 months old, omit egg yolk and thicken with an infant cereal)
1 teaspoon sugar
Directions
Peel the peaches into small pieces and dice. Puree the mixture to desired consistency. Now beat in the
egg yolk and sugar until it gets smooth. Bake at 350 degrees for about 15 minutes.
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52) Tomato Pasta
Ingredients
1 tablespoon margarine
1/4 cup cheddar or mild cheese, finely grated
1 large tomato, skinned, seeded and chopped
1 teaspoon baby rice
1 tablespoon cottage cheese
1/2 cup small pasta shapes
Directions
Cook the pasta according to the instructions on the pack. Melt the margarine in a saucepan, add tomato
to it. Cook over a low heat for two minutes. Remove the pan from heat. Add the cheeses until they melt
into a sauce. Stir in the baby rice. Pour the sauce over the cooked pasta and serve. And Tomato Pasta.
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53) Winter Squash
Ingredients
1 Squash
Directions
Cut in half. Place face down in a baking pan and add 1 inch of water. Bake at 400F for ~40 min. or until
soft. Scoop out the soft squash serve
54) Squash Apple Rice
Ingredients
1 squash, baked
1-2 cups brown rice, cooked
cup applesauce
Directions
Mix all ingredients together and serve. Puree until desired consistently is achieved
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55) Sweet Potatoes
Ingredients
1-2 sweet potatoes
Directions
Cooked until soft. Puree until desired consistently is achieved
56) Banana
Ingredients
1 small ripe banana
breast milk or formula
Directions
Break banana into pieces. Puree. Add breast milk or formula until desired consistently is achieved
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57) Porridge
Ingredients
1/4 cup cooked jasmine rice
1 1/2 cup water
2 tablespoons cooked lentils
1 clove garlic
1/4 teaspoon turmeric
a few seeds of cumin
1/2 teaspoon butter
1 tablespoon cooked carrots
1 tablespoon cooked peas
Directions
Cook 1/2 cup red lentils with 1 clove garlic, 1/4 tsp. turmeric and a few seeds of cumin until mushy. Donot throw away liquid, it is used it to make the porridge. Cook carrots and peas until mushy. Mix rice,
lentils, carrots, peas, butter and salt and serve.
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58) Banana Custard
Ingredients
1 egg yolk
1 cup whole milk
1 tsp vanilla extract
1 ripe banana
Directions
Beat the egg yolk and stir with milk and vanilla extract. Mash the banana and place until desired
consistently is achieved. Place on the bottom of a small oven-proof dish. Pour the mixture over the
banana in dish. Take a larger baking pan with tall sides. Pour hot water into the baking pan so that it is
half way up the side of the oven-proof dish. Bake for 30 minutes at 350 degrees.
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59) Vegetable Pear Mash
Ingredients
1 pear
1 oz unsalted butter
1 large potato
1 small turnip
1 tsp maple syrup
Directions
Peel pear and cut into pieces. Peel and chop potato and turnip. Melt butter and add the maple syrup.
Pour this liquid over the pieces of pear. Place pear slices on baking sheet and roast for 45 minutes at 350
degrees. Simmer the potato and turnip for approximately 30 minutes at 350 degrees until tender. Puree
turnip & pears until desired consistently is achieved. Separately mash the potato with butter and then
combine with purified pear and turnip.
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60) Squash & Sage for the Baby
Ingredients
1 cup butternut squash
1/4 cup cream
Sprinkle with dried sage
Directions
Preheat oven to 350. Peel and chop squash into small pieces. Place onto a greased pan. Bake for 350degrees for 15 minutes. Pour cream over squash. Sprinkle sage on top. Put back into the oven for
another 15 minutes. Mash together until desired consistently is achieved
61) Frozen Butternut Squash
Ingredients
1/2 cup squash
a drop of vanilla extract
Directions
Puree Squash & vanilla extract together until desired consistently is achieved. Freeze.
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62) Cantaloupe Puree
Ingredients
1/2 avacado
1 small cantaloupe melon
1 tsp ground ginger
Directions
Remove the skin from melon and avocado. Puree together until desired consistently is achieved.Sprinkle ginger on top.
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63) Fruit Popsicles
Ingredients
1/2 cup blueberry juice
1 envelope of unflavored gelatin
1 cup vanilla yogurt
1/2 fresh blueberries
1 ripe banana
Directions
Heat blueberry juice in saucepan. Stir in gelatin until dissolved. Puree with yogurt, blueberries and
banana until desired consistently is achieved. Freeze
64) Sweet Potato & Apple Puree
Ingredients
1 large sweet potato
1 apple
Directions
Peel and chop sweet potato and apple. Boil until tender. Puree together until desired consistently is
achieved
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65) Chicken Melon Puree
Ingredients
1 sliced melon; finely diced
1/2 cup cooked shredded chicken
1 tbsp natural yogurt
1 small turnip
1 tsp maple syrup
Directions
Puree ingredients together until desired consistently is achieved
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66) Ground Baby Rice with apple
Ingredients
1 small eating apple
2 tablespoons baby rice (or ground rice)
4 fl oz (110ml) milk or milk substitute
1 tsp reduced sugar jam
Directions
Core, peel and slice the apple. Microwave until soft. Puree until desired consistently is achieved. Prepare
rice per the instructions on the package. Mix rice and half the milk until a paste forms. Mix apple pulp
and jam into the rice.
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67) Coconut pudding with raisins & apple
Ingredients
1 small apple
1 oz raisins
4 tbsp unsweetened apple or orange juice
1/2 oz desiccated (or shredded, unsweetened) coconut
Directions
Peel, core and slice the apple. Cook apple, juice and raisins on low until the apple is soft. Stir in coconut.
Puree together until desired consistently is achieved
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68) Cod Vegetable Pie
Ingredients
5oz fish (cod)
14oz potatoes, peeled and finely chopped
6oz carrots, peeled and finely chopped
6oz broccoli (small florets)
4 fl oz) breast, formula or full fat cow's milk
1/2 tsp dried mixed herbs
1 heaped tablespoon margarine
Directions
Steam the fish. Flake and remove the skin and bones. Boil potatoes, carrots and broccoli until soft.
Process Puree together until desired consistently is achieved. Add milk, herbs and margarine.
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69) Root Vegetable Puree
Ingredients
4oz potato, peeled and chopped
4oz carrots, peeled and chopped
2oz parsnip, peeled and chopped
Directions
Boil the potato and vegetables until tender. Puree together until desired consistently is achieved
70) Potato, Leek and Broccoli
Ingredients
1 leek (60-75g) - use the white part only, washed and sliced
7oz potatoes, peeled and chopped
7oz broccoli
Directions
Boil potatoes until tender. Cook leek & broccoli until tender. Puree all ingredients together until
desired consistently is achieved.
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71) Banana Bread Sticks
Ingredients
1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup mashed banana
1 3/4 cups flour (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda
Directions
Combine ingredients and stir until smooth. Place in a greased loaf pan. Bake at 350 degrees for 1 hour,
until firmly set. Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake
at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy.
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72) Banana Oatmeal Cereal
Ingredients
1/4 cup rolled oats
1/2 cup milk or formula
1/3 cup whole banana
1/4 cup milk or formula
Directions
Boil & simmer oats and 1/2 cup formula for 5 minutes. Puree banana and 1/4 cup formula until desired
consistently is achieved. Combine and serve.
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73) Apple Pie
Ingredients
3 cooking
apples
1 egg yolk (for babies 6 months to 10 months,
omit egg yolk and thicken with infant cereal)
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Pinch of ground cinnamon
Directions
Peel, core and dice the apple into small pieces. Cook apple, lemon juice & water over medium heat until
soft. Puree until desired consistently is achieved. Mix in the egg yolk (or infant cereal) and sugar until
smooth. Back for 350 degrees until soft.
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74) Jigglers
Ingredients
1 envelope unflavored gelatine
1 cup hot milk or soy milk
4 ounces cream cheese
2 cups of any combination of the following:
Shredded cooked zucchini, squash, onions, eggplant,
carrots, green beans, peas, or any other vegetable;
chopped cooked apples, pears, peaches, apricots,
mangoes, plums, berries, or any other fruit
Salt and/or granulated sugar, to taste
2 teaspoons lemon juice, if desired
Directions
Puree the gelatine and milk for 30 seconds. Add the cream cheese and lemon juice and puree for 10
seconds. Add the fruits and/or vegetables and puree until desired consistently is achieved. Chill
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75) Baby Cereal Biscuits
Ingredients
2 tablespoons shortening
1/2 cup granulated sugar
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon water
1 1/2 cups baby cereal
Directions
Mix shortening, sugar, eggs, baking powder, salt, vanilla extract and water. Gradually stir in cereal until
smooth. . Cut into 12 bars (smooth out the edges). Bake for 20 to 30 minutes at 300 degrees or until dry.
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76) Banana Farina
Ingredients
1 small ripe banana
1 cup unsweetened applesauce
2 cups Cream of Wheat farina
2 1/2 cups water
1 teaspoon granulated sugar (optional)
Directions
Boil farina until thick. Puree cereal, banana, applesauce and sugar until desired consistently is achieved.
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77) Teething Crackers
Ingredients
2 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 teaspoon salt
2 tablespoons granulated sugar
1 egg, beaten
3/4 cup milk (try a little less first)
Directions
Mix flour, cornmeal, salt and sugar together. Add the egg. Blend in enough of the milk to form a dough.
On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. Cut the dough into
rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3
times with the tines of a fork. Bake at 325 degrees until the crackers are thoroughly dry.
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78) Cheesy Veggies
Ingredients
1/8 cup 2% milk
1/2 cup cottage cheese
1/3 cup cream cheese
1/8 cup shredded mild Cheddar cheese
1/4 cup soft cooked peas
1/8 cup diced cooked carrots
Parmesan Cheese
Shredded mozzarella cheese
Directions
Blend milk and cheeses until desired consistently is achieved, then stir in peas and carrots. Top with
Parmesan cheese and shredded mozzarella cheese.
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79) Fruity Gels
Ingredients
1/2 cup cool water
1 tablespoon agar flakes
1 1/2 cups fruit juice
1 cup pureed fruit
Directions
Put water & agar in saucepan to dissolve. Add juice. Heat for 1 minute. Refrigerate for a half hour. Add
to fruit.
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80) Fish Chowder
Ingredients
1 filet of any fish
1/8 cup 2% or whole milk
1 tablespoon melted butter
1/2 teaspoon salt
1/8 cup mashed peas
1/8 cup mashed carrots
1/8 cup mashed potatoes
Directions
Cook fish. Shred and remove all the bones. Puree ingredients until desired consistently is achieved
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81) Hawaiian Pork and Rice
Ingredients
1/4 cup ground pork
2 cups water
1/4 cup rice, uncooked
1/2 cup peaches, peeled and sliced (fresh preferred)
1/4 cup pineapple chunks
Directions
Bring pork and 1 cup of the water to boil. Reduce heat, and simmer 2 minutes. Add rice, remaining 1 cup
water, peaches and pineapple to meat. Simmer for 15 minutes. Remove any grease from reserved liquid
and return juices to pot. Continue to cook mixture for another 5 minutes. Puree together until desired
consistently is achieved
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82) Meat Balls
Ingredients
1/2 pound lean ground beef or pork
1/2 cup mashed potatoes or rolled oats
Directions
Mix the meat and potatoes (oatmeal) together. Form into balls 1 inch in diameter. Bake at 350 degrees
for 20 minutes. Drain fat.
83) Peachy Chicken
Ingredients
1/3 cup chopped and cooked boneless chicken
1/4 cup cooked brown rice
1 tablespoon breast milk or formula
1 very ripe peach
Directions
Puree chicken, rice and peach together until desired consistently is achieved. Add and mix the formula
to thin.
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84) Egg Yolk
Ingredients
1 egg
Directions
Boil egg for 3 1/2 minutes. Peel off shell. Remove egg white and discard.
85) Tropical Treat
Ingredients
1 avocado pear
1 butternut squash
1 papaya
2 pears
Directions
Peel the squash and remove the seeds. Peel the pear, remove the core, then slice. Simmer squash &
pear for 10 minutes. Remove the skins and seeds/stone from the papaya and avocado pear. Put all the
ingredients into a blender and puree until desired consistently.
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86) Courgette Puree
Ingredients
1 cup cut courgettes
Directions
Puree until desired consistently
87) Chick Pea and Vegetable Mash
Ingredients
1 cup cooked chick peas, mashed
4oz potatoes, peeled and chopped
1 czucchini, sliced
1 carrot, peeled and sliced
1tsp butter
1tsp parsley, chopped
Directions
Cook the potatoes, carrot and zucchini together until tender. Puree. Mix in the chick peas. Add butter
and top with the parsley.
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7/30/2019 Top 100 Baby Food
56/68
88) Split Pea Chowder Baby Food Recipe
Ingredients
1 cup split peas
2tbsp carrot, peeled and grated
1tbsp celery, diced
1tbsp onion, chopped finely
1tbsp flour
1tbsp butter
16fl oz milk
8oz baking potato, peeled and diced
Directions
Melt the butter in a saucepan. Add carrot, celery and onion. Saut for 3 minutes. Stir in the flour, slowly
blend in half the milk. Add potato. Bring to a boil. Reduce the heat then simmer, uncovered, for 30
minutes. Add the peas and the remaining milk, cook until done. Puree until desired consistently is
achieved.
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7/30/2019 Top 100 Baby Food
57/68
89) Baked Lentils
Ingredients
1 3/4 cup uncooked lentils
2 1/4 cup water
2 tomatoes, skinned, seeded and chopped
1 green pepper, chopped1/2 tsp butter
4fl oz milk
1 bay leaf
1 potato
Directions
Meanwhile, boil the potato then mash with the remaining milk and butter. Mash the lentils with a fork,
then puree the lentils with the milk from cooking until desired consistentlyis achieved. Combine with the
mashed potato.
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7/30/2019 Top 100 Baby Food
58/68
90) Navy Beans with Vegetables
Ingredients
1oz milk
1oz cooked navy beans, mashed
1oz cooked peas, mashed
1oz cooked carrots, mashed
1oz cooked sweet potato, mashed
1tbsp melted butter
Directions
Place all ingredients in a blender and puree until desired consistently is achieved.
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7/30/2019 Top 100 Baby Food
59/68
91) Vegetable Cous Cous With Vegetable Stock
Ingredients
8oz pumpkin, diced, with skin and seeds removed
5oz sweet potato, peeled and diced
5oz carrots, peeled and sliced
2oz fresh, shelled peas
4oz courgette/zucchini, chopped
1 small onion, finely chopped
4fl oz homemade vegetable stock
4fl oz water
2 tbsp cous cous
1 tbsp chopped, fresh parsley
Directions
Cook all the vegetables, stock & water until tender. Remove from heat and add the cous cous. Cover &
set aside for 5 minutes. Add parsley and puree until desired consistently is achieved.
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7/30/2019 Top 100 Baby Food
60/68
92) Split Pea Stew
Ingredients
8oz split peas
2oz cooked vegetables (choose the vegetables your baby prefers)
2oz cooked rice (white or brown)
2fl oz homemade vegetable stock
2fl oz formula or breast milk
pinch of thyme
Directions
Puree all ingredients together until desired consistently is achieved.
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7/30/2019 Top 100 Baby Food
61/68
93) Chick Pea and Peach Dinner
Ingredients
4oz chick peas, chopped
2oz cooked rice (you can use white or brown, but brown is more nutritious)
1 ripe peach
1 tbsp formula or breast milk
Directions
Remove the skin and stone from the peach, then cut into quarters. Puree all the ingredients until
desired consistently is achieved.
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7/30/2019 Top 100 Baby Food
62/68
94) Summer Squash Dinner With Apple
Ingredients
1 cup summer squash
1tbsp olive oil
4 fl oz apple juice
1/2 tsp lemon juice
pinch dried rosemary
pinch freshly ground black pepper
2 fl oz double or heavy cream
2tsp fresh parsley, chopped
Directions
Over medium heat, heat the oil in a large frying pan and cook the squash until browned. Add apple juice,
lemon juice, rosemary and black pepper and reduce heat and simmer for 10-15 minutes. Remove from
heat. Add the cream to the frying pan and cook, stirring, until thickened. Return the squash to the
mixture and heat for a few minutes. Sprinkle with the parsley, chop to size and serve with brown rice
and steamed carrots.
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7/30/2019 Top 100 Baby Food
63/68
95) Cheesy Fettuccine
Ingredients
4oz fettuccine
2oz butter
1 onion, sliced thinly
1 1/2 tbsp flour
pinch freshly ground black pepper
1 cup lentils
4oz mozzarella cheese, grated
2oz Parmesan cheese, grated
Directions
In a large frying pan, melt the butter and saute the onion until browned. Remove and set aside. Cook the
fettuccine according to the directions on the pack. Return the onion to the pan. In a separate bowl, mix
the lentils, flour and black pepper. Add these to the frying pan and blend, stirring. Cook for 10 minutes.
Pour the lentils and sauce over the pasta and top with the two cheeses. Place under the grill until the
cheese has browned.
Always ensure that all food is carefully cut into pieces small enough for your baby to manage easily
larger lumps can present a choking hazard.
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7/30/2019 Top 100 Baby Food
64/68
96) Beans and Pasta
Ingredients
1 cup chick peas
1/2 onion, chopped
1 courgette, chopped
3oz fresh mushrooms, sliced
8oz tinned tomatoes in juice, chopped
2tbsp tomato puree
1/2 garlic clove, crushed
1/2tsp dried mixed herbs
pinch freshly ground black pepper
4oz pasta shapes
4oz cream cheese
1oz grated Cheddar
Directions
Cook pasta per the directions on the pack. Then add the chick peas, onion, garlic, courgette and
mushrooms and cook for a few minutes. Stir in the rest of the ingredients and bring to the boil. Place in
an oven proof-dish. Place the pasta on top of the beans and sprinkle with the rest of the cheese. Bake at
375 degrees for 20 minutes
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7/30/2019 Top 100 Baby Food
65/68
97) Baby Stroganoff
Ingredients
3 oz unseasoned mushroom
1tbsp butter
2oz onions, chopped
pinch freshly ground black pepper
1/2 garlic clove, crushed
1tbsp tomato sauce
4 fl oz sour cream
Directions
Saute the onions in the butter for 5 minutes in a frying pan. Add chopped mushrooms and cook until
browned. Add black pepper, garlic, and tomato sauce and cover. Cook over a low heat for 30 minutes.
Just before serving, stir in the sour cream.
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7/30/2019 Top 100 Baby Food
66/68
98) Chili
Ingredients
1 cup cooked kidney beans
2 cups homemade veggie stock
2oz sliced mushrooms
pinch freshly ground black pepper
1 medium sweet potato, cubed
6oz fresh green beans, trimmed
2tsp cornflour/cornstarch
1 tb olive oil
1tbsp water
Directions
Saut onion, celery, mushrooms in olive oil. Boil these plus stock and beans in large pot. Simmer onehour.
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7/30/2019 Top 100 Baby Food
67/68
99) Creamed Sweet Potato
Ingredients
pinch freshly ground black pepper
8oz creamed sweet potatoes
1/2 onion, finely chopped
1tbsp olive oil
8fl oz vegetable stock
2tsp flour
Directions
In a large saucepan, saut onion in the oil until soft. Stir in the flour and continue to cook until browned.
Slowly add the stock and black pepper and bring to the boil, stirring. Lower the heat and simmer for 10
minutes. Cover and continue to simmer for 30 minutes.
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7/30/2019 Top 100 Baby Food
68/68
100) Bean Soup With Roasted Red Pepper
Ingredients
2 small red bell peppers
1/2 onion, chopped
2tsp crushed garlic
1tbsp olive oil
1 x 15oz tin of cannelloni beans, drained and rinsed
14 fl oz homemade vegetable stock
pinch freshly ground black pepper
Directions
Grill the red peppers until blackened. Place them in a paper bag, seal and cool for 30 minutes. Remove
the skin, stem and seeds. Chop and set aside. Over a medium heat, saut the onion and garlic in the oil
for 5 minutes, until the onion is tender. Add the red pepper and saut for 3 minutes. Add the vegetable
stock and beans, stirring well. Cook for 5 minutes. Puree until desired consistently is achieved.