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NMO Recipe Week (3/22-3/26)

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NMO Recipe Week (3/22-3/26)

This week we will be featuring a recipe a day. These are recipes that we’ve tried (or attempted) with our own families! They are baby friendly foods that you can either make just for your baby or for the whole family! We hope you enjoy NMO Recipe Week!

Day 1: Sweet Potato Fries

From WholesomeBabyFood.com
Ingredients:
  • 6 medium to large sweet potatoes (or as many as you would like- I used 4 larger sized sweet potatoes and made a batch for the whole week)
  • 1/4 cup olive oil
  • Cinnamon (quantity depends upon your baby’s taste preference, Molly LOVE cinnamon so I put approximately 1 tbsp)
  • Pinch of brown sugar (you can increase the amount if your baby prefers the added sweetness)
Directions:
  • Preheat over to 400 degrees
  • Clean & peel the sweet potatoes
  • Cut potatoes into sizes that will suit your baby’s needs (I cut them in a variety of shapes and sizes so I can see which ones Molly prefers)
  • In a large bowl, mix the olive oil, cinnamon and brown sugar
  • Add the sweet potatoes to the olive oil mix and toss so the potatoes are drenched with the olive oil mix (if your baby is older, this is where you can get them involved!)
  • Dump mixture onto baking sheet and drizzle remaining olive oil mixture over the potatoes
  • Bake for approximately 30-45 minutes or until tender (this will depend upon what your baby can handle, I cooked them for almost 1 hour so they were really tender and fun to play with at dinner time!)
You have now made sweet potato fries! These can be used as a great snack for your baby or an accompaniment to a meal! My husband also loved these! Enjoy!

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Day 2: Golden Winter Soup

This is a delicious soup that is the perfect texture for your little one but tastes good enough for the entire family to eat! I omit the cream and it is still delicious!
From: Cooking Light Magazine
Ingredients:
  • 2  tablespoons  butter
  • 5  cups  (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 2  cups  (1/2-inch) cubed peeled russet potato (about 12 ounces)
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 2  cups  sliced leek (about 2 medium)
  • 4  cups  fat-free, less-sodium chicken broth
  • 1  cup  half-and-half
Directions:
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender (I use an emersion blender). Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

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Day 3: Pita Bread with Guacamole & Cream Cheese

From Lisa’s Husband!
Ingredients:
  • Pita bread- I bought some yummy whole wheat pita bread from a local Farmer’s Market, you can customize the serving size to what your baby can eat. (substitute flat bread if desired)
  • Cream Cheese
  • Guacamole
    • 2 ripe avocados
    • 2 tbsp of sour cream (you can substitute whole milk plain yogurt)
    • 1 tsp of guacamole seasoning
    • 2 drops of lemon juice
Directions:
  • Blend avocados, sour cream, guacamole seasoning and lemon juice in food processor until creamy or until desired texture is reached
  • Spread a thin layer of cream cheese onto the pita bread followed by another layer (I put this one on thicker) of the guacamole
  • Cut the pita bread into stripes for easy finger food or into bite sized pieces for the baby who is transitioning into table foods
It’s that easy!!! The guacamole is probably enough for a few meals/snacks. We also feed Molly the guacamole straight or spread it on Friday’s delicious recipe (a little teaser for Friday!). Make it a meal by adding taco seasoned ground turkey on top or keep it simple as a meal accompaniment or snack! Enjoy!

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Day 4: Mexican Chicken

From Holly’s cousin, Lindsay
Ingredients:
  • 2 chicken breasts
  • 1 jar of salsa
  • 1 packet of taco meat seasoning
Directions:
  • Put two frozen (or thawed) chicken breasts in  a crock pot
  • sprinkle the taco meat seasoning on top of the chicken
  • Pour in entire jar of salsa
  • Set crock pot to high and cook for 4 hours or set to low and cook for 8 hours
  • once finished, shred the chicken with a fork, and serve with tortillas, sour cream and your favorite taco toppings
I have learned to always use a crock pot liner when cooking in my crock pot now. My mom gave me my first box and they are life-savers! They truly make cleaning up after a crock pot meal easy and quick!

Reynolds Aluminum 00504 Reynolds Slow Cooker Liner

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Day 5: Apple Turkey Loaf

From www.wholesomebaby.com
Ingredients:
  • 1 lb of ground turkey
  • 1 whole egg or 2 egg yolks, beaten
  • ½ cup pureed carrots (I had extra Gerber carrot baby food leftover, so I use two of the level 2 foods containers instead of pureeing whole carrots)
  • ¼ cup applesauce
  • ¼ cup unprocessed natural wheat or oat bran (I had a TON of plain Cheerios, so I put them in a baggy and ground them up with a rolling pin)
  • ¼ cup bread crumbs (again, I just added more ground Cheerios)
  • Pinch of basil
  • Pinch of garlic powder (instead of garlic powder I added one minced clove of garlic)
Directions:
  • Preheat oven to 350 degrees
  • Place ground turkey in a mixing bowl
  • Add the egg/yolk, carrots, applesauce, spices, bread crumbs and bran
  • Mix well if the mixture appears too dry, add more carrots or applesauce. If the mixture seems too wet, add more bran and/or bread crumbs
  • Place mix into a lightly oiled loaf pan and bake for approximately 45 minutes or until knife comes out clean
  • When finished baking and cooled, remove loaf from pan and slice as you would for bread or break into “sticks” for finger feeding, mash or chop gently
Molly LOVES this meal! I made it on a Sunday and it lasted an entire week for lunch everyday AND there was plenty for her to experiment and explore her food, this is something I always worry about- striking a balance of not wasting food and giving your baby the freedom to explore food. I also added variety to the meals by adding guacamole to her turkey “sticks” (see Day 3 recipe), which is another Molly favorite. Enjoy!!!
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  1. cjncollins says:

    These were very successful in our house too – we all eat them!

  2. What was day 5? Did I miss it?

  3. Hi Debralee! Oh my goodness! I promise we published it on Friday. I will repost it to this post again. I am very sorry! It’s yummy turkey, apple & carrot meatloaf!!! Molly loved it!

  4. Wow that looks like something I would like to eat! :-)

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