Mexican Pizza

Servings: 8

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Ingredients

• 2 rolls croissant dough
• 2 boneless, skinless chicken breasts
• 1 package chicken-flavored taco seasoning
• 1 can refried beans
• mozzarella cheese
• cheddar cheese

Additional Ingredients (use those you like and leave out the rest)

• green leaf lettuce, chopped
• 3 tomatoes, diced
• olives, sliced
• 1 can black beans, drained
• salsa
• sour cream
• tortilla chips
• guacamole
• cilantro, chopped

Directions

1. Roll out croissant dough over a round pizza baking sheet. Patch together pieces to make a circle. Crush tortilla chips and press evenly into the surface of dough without flattening dough (chips will add strength to the dough so that it doesn't crumble like traditional croissant rolls). Bake according to package directions, then remove from oven.
2. Meanwhile, cook chicken in a pot of boiling water until chicken is no longer pink in the center. Remove chicken and drain remaining water from pot. Shred chicken with a fork into small pieces. Return chicken to pot and add taco seasoning and water until well blended.
3. Warm refried beans and spread evenly over dough. Add chicken mixture on top of beans. Sprinkle with mozzarella and cheddar cheeses. Return to oven until cheese is melted.
4. Meanwhile, cut and prepare any pizza toppings you wish to use. Add to the top of the pizza just before serving. As an alternative, place each topping in a separate container and allow each person to make their own pizza. Enjoy!

Try Serving With:

• corn on the cob
• cornbread
• chips & salsa

Pea Puree

Age: 6-7 Months

Servings: 2

Suitable for Freezing

Ingredients

• 1 1/2 c. frozen peas

Directions

1. Place peas in a heavy sauce pan and cover with water. Bring to a boil and simmer for 4 minutes or until tender (if using fresh peas, cook for 15 minutes).
2. Drain, reserving some cooking liquid. Puree in a food processor.

Note: Serves well with potato, carrot, or sweet potato.

Source

Corn Puree

Age: 6-7 Months

Servings: 8

Suitable for Freezing

Ingredients

• 2 ears of corn (on cob)

Directions

1. Remove the outer husk and silk from the corn on the cob and rinse the cob well.
2. Cover with boiling water and cook over medium heat for 10 minutes.
3. Strain and then remove the kernels of corn using a sharp knife.
4. Puree in a food processor.

Note: Serves well with carrot, lee, potato, or chicken.

Source

Cauliflower Puree

Age: 6+ Months

Servings: 6

Suitable for Freezing

Ingredients

• 1/2 pound small cauliflower florets

Directions

1. Place cauliflower florets in a steamer and cook for about 10 minutes or until tender. Drain and blend to a puree.

Note: Serves well with potato, carrot, or sweet potato.

Source

Papaya Puree

No-Cook Recipe

Age: 6+ Months

Suitable for Freezing

Ingredients

• 1 small papaya

Directions

1. Cut papaya in half, peel, remove the black seeds, and puree or mash the flesh of one half until smooth.

Note: Papaya contains papain, an enzyme that breaks down protein and so boosts the digestion, as well as improving indigestion. It is rich in vitamin C and beta-carotene. A 3-ounce portion of papaya will provide a young child's daily requirement of vitamin C. Papaya is also high in soluble fiber, which is important for normal bowel function.

Source

Apple Sauce Puree

Age: 6+ Months

Servings: 4

Suitable for Freezing

Ingredients

• 2 medium apples, peeled, cored, and chopped
• 1/4 c. unsweetened apple juice or water
• generous pinch of ground cinnamon (optional)

Directions

1. Put the fruit into a sauce pan together with the apple juice or water and connimon (if using), cover, and cook over low heat for 6 minutes or until tender. Blend the fruit to a smooth puree.

Note: Apple is an ideal first food, being easy to digest and unlikely to cause allergies. Choose sweet apples like Goden Delicious or Royal Gala. Some varieties, such as Granny Smith, may have too tart a flavor for your baby.

Source

Not Your Granny's Mac & Cheese

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I got this one from The Pioneer Woman site and it was delicious, as promised. Easy, different, and spicy! Makes a great side dish. Next time I'll try it with steak - yum!

Ingredients (with modifications)

• 1 tbsp. olive oil
• 1 bag of macaroni (any kind - use your favorite or try another kind)
• 3/4 cup red onion, chopped
• 1 red bell pepper
• 1 4-oz. can green chilies
• 1 jalapeno pepper (seeded and diced) - keep seeds if you're brave
• 2-3 cloves garlic
• 1 c. frozen corn
• 1 1/2 c. pepper jack cheese
• 1 c. heavy cream

Directions

1. Heat olive oil in a large skillet over medium heat. Add onions, red pepper, jalapeno, and garlic. Sautee until tender. Add green corn and heat for 2 minutes. Add chilies.
2. While doing above, boil macaroni in a large pot of boiling water until al dente. Drain.
3. Add macaroni to vegetable mixture and remove from heat.
4. Add 1 c. of heavy cream and cheese. Stir until combined. Add salt and pepper to taste. Stir and allow to melt. Serve warm.

Butternut Squash Puree

Age: 6+ Months

Suitable for Freezing

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Ingredients

• 1 medium butternut squash, peeled, cut in half, and seeded
• 1 tbsp. unsalted butter (optional)
• 1 orange

Directions

1. Juice the orange in a food processor. Make sure any seeds are removed.
2. Meanwhile, chop the butternut squash into pieces and steam for 12 minutes. Add to the food processor along with the butter and puree. Add water from the steam bath to thin to the desired consistency.

Note: Butternut squash makes a good combination with vegetables like peas or broccoli and also goes well with fruits like apple or pear.

Source

Sweet Potato & Broccoli Puree

Age: 6+ Months

Suitable for Freezing

Ingredients

• 1 medium sweet potato, peeled and chopped
• 3/4 c. broccoli florets
• 1 tbsp. unsalted butter
• 1-2 tsp. your baby's usual milk

Directions

1. Steam the sweet potato (aprox. 12 min.) and broccoli (aprox. 6-7 min.) until tender.
2. Place sweet potato and broccoli in a food processor. Add milk and butter. Puree until smooth, adding water from the steamer as needed.

Note: Broccoli is best steamed or microwaved, as boiling halves its vitamin C content. If your baby isn't keen on the flavor, mix it with a sweet-tasting vegetable like sweet potato, rutabaga, butternut squash, or pumpkin. As a variation on this recipe, try sweet potato and peas or sweet potato and squash.

Source

Carrot Puree

Age: 6+ Months

Servings: 12+

Suitable for Freezing

Photo Credits

My little boy has been showing more and more curiosity for foods lately so I've decided it's time to move beyond the rice cereal and start him on other baby foods. Most pediatricians are now recommending starting with the orange and yellow vegetables. I figured that homemade baby foods must be at least somewhat more nutritious that what you find in the stores. I checked out this book from our local library and, sure enough - their first recipe was a carrot puree. So easy, natural, and homemade. The little guy loved it so I think we're off to a good start!


Ingredients

• 4-6 medium carrots

Directions

1. Peel carrots and chop into 1-inch pieces.
2. Place carrots in a steamer, filled with boiling water. Cook for 15-20 minutes, or until carrots are tender.
3. Drain and place in a food processor. Puree until very smooth, adding water from the bottom of the steamer pan until you reach a desired consistency.
4. Spoon puree into empty and clean ice cube trays and place in the freezer. Thaw when ready to eat!

Note: Carrots are more nutritious when cooked with a little fat, such as a pat of unsalted butter, as the beta-carotene they contain is absorbed more readily.

Source

Chicken Rice Soup

This recipe came from the Betty Crocker Cookbook (Bridal Edition). Instead of making my own chicken stock I substituted chicken broth. Easy recipe to make and can be kept warm in a crock pot before serving. Great comfort food!

Ingredients (with modifications)

• 2 boneless, skinless chicken breasts
• 5 c. chicken broth
• 2 medium carrots, sliced (1 c.)
• 2 medium stalks celery, sliced (1 c.)
• 1 small onion, chopped (1/4 c.)
• 1 tbsp. chicken bouillon granules
• 1/2 c. uncooked long-grain rice
• chopped, fresh parsley (optional)

Directions

1. Boil chicken in chicken broth until tender. Remove breasts and shred with a fork. Set aside
2. Add carrots, celery, onions and bouillon to broth. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until carrots are tender.
3. Stir in rice with the vegetables. Cover and simmer about 15 minutes or until rice is tender.
4. Add chicken and parsley. Heat until chicken is hot.

Peanutty Noodles

Servings: 10

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Sometimes I like to take a break from the chicken, chicken, chicken and just go meatless, yet finding a vegetarian dish that doesn't feel vegetarian can be a little tricky. I made this recipe last night and can't wait to have the leftovers today for lunch!

Ingredients (with modifications)

• 2 carrots, peeled
• 1 tbsp. vegetable oil, divided (I use olive oil)
• 2 tbsp. grated peeled fresh ginger
• 3 garlic cloves, minced (I use canned crushed garlic)
• 1 c. fat-free chicken broth
• 1/2 c. natural-style peanut butter (I used whatever was in my fridge)
• 1/4 c. soy sauce
• 3 tbsp. rice or white wine vinegar
• 1 tsp. chili garlic sauce (didn't have any so I omitted this and it was still great)
• 1/4 t. salt
• 2 c. red bell pepper strips
• 1 pounds snow peas, trimmed
• 8 c. hot cooked linguine (about 1 lb.) (I used spaghetti)
• 1/2 c. chopped fresh cilantro, optional

Directions

1. Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.
2. Heat 1 t. oil in a small saucepan over medium heat. Add the ginger and garlic; sauté 30 seconds. Add chicken broth and next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.
3. Heat 2 t. oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat.
4. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro if desired. Serve warm or at room temperature (I even like it cold).

Nutritional Information

• 296 calories
• 8.8g fat
• 11.7g protein
• 3.4g fiber

Bulgur-Lentil Pilaf

This recipe first entered our kitchen after reading Anticancer: A New Way of Life by David Servan-Schreiber. In the middle of the book are some inserts that sum up the author's findings. One page in particular addresses foods that fight particular cancers, in order of their anticancer effects. Surprisingly lentils was high on several of the lists. I realized that I have never cooked with lentils so I looked up some recipes, found this one and we love it! Hope you enjoy it too...

Ingredients (with modifications)

• 1/2 c. green lentils
• 1 c. bulgur
• 4 c. low-sodium chicken broth
• 1 tbsp. and 2 tsp. olive oil
• 1 small red onion, finely chopped (aprox. 1 cup)
• 1 yellow pepper, seeded and finely diced
• 3 tbsp. chopped, fresh, flat-leaf parsley (I use dried parsley flakes)
• 2 tbsp. chopped, fresh basil
• 2 tbsp. chopped, fresh chives
• 1 tsp. lemon zest
• 1 tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

1. Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid.
2. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
3. Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes.
4. Add peppers and cook until peppers are tender, another 5 minutes.
5. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

Per Serving:

• 300 Calories
• 8 g. Fat (1.5 g. sat fat, 5 g. mono fat, 1.5 g. poly fat)
• 15 g. Protein
• 47 g. Carbohydrates
• 11 g. Fiber
• 0 mg Cholesterol
• 370 mg Sodium

Honey Wheat Bread

This recipe comes from my Aunt Roaslie who knows how to make anything healthier, more natural, and simply better. The first time I tried this bread was at her home. I was hooked from the first bite. Not like some breads, this recipe turns out moist and rich.

Ingredients (with modifications)

• 2 2/3 c. hot water
• 1/4 c. oil
• 3/8 c. honey
• 1/2 tbsp. salt
• 3 1/2 c. whole wheat flour
• 1 1/2 tbsp yeast
• 3 1/2 c. white flour
• 1 c. wheat germ

Directions

1. Mix hot water, oil, honey and salt in an electric mixer.
2. Slowly add 2 1/2 c. wheat flour until smooth. Then add yeast.
3. Add an additional 1 c. of wheat flour to mixture.
4. Slowly add white flour and wheat germ.
5. Knead for 10 minutes and place in pans or form to make rolls.
6. Let rise aproximately 1 hour in semi-warm environment.
7. Bake at 325 degrees Fahrenheit for 20 minutes.
8. Remove from pans and set on racks to cool. Butter the tops.

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Basmati Rice Pilaf with Apricots

I've been looking for ways to spice up dishes and add some variety to my diet. When I came across this recipe it looked delicious. The apricots add a nice flavor to an ordinary rice dish and cashews satisfy that need for a little crunch. Add a little spice and fresh mint and you've got a plate full of goodness!

Ingredients (with modifications)

• 1/4 c. chopped, dried apricots
• 2 wide strips lemon zest
• 2 c. cold water
• 3 tbsp. unsalted butter
• 1 tsp. garam masala (I used chili powder)
• 1 medium onion, diced
• 1 1/4 tsp. kosher salt
• 1 c. basmati rice, lightly rinsed and drained
• freshly ground black pepper
• 1 bay leaf
• 1/3 c. fresh mint leaves
• 1/4 c. toasted, unsalted pistachios or cashews

Directions

1. Put the apricots and lemon zest in the 2 cups of cold water.
2. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute.
3. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
4. Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes.
5. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste.
6. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork.
7. Toast the nuts while the rice cooks.
8. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.

Cook's Note: Wrapping the lid with a dish towel keeps the steam in the pot, encourages the rice grains to stay separate, and absorbs condensation that would otherwise collect on the lid and drip back into the pan.

Roman-Style Chicken

I tried this recipe from Giada De Laurentiis and absolutely loved it. A true meal for Italian lovers! This was the first time I have used the all-popular prosciutto often called for Italian recipes. It really adds a kick and goes well with the blend of tomatoes and capers. Delicious and well worth a try!

Ingredients (with modifications)

• 4 skinless chicken breast halves with ribs (I substituted additional chicken thighs - see below)
• 2 skinless chicken thighs, with bones (I used boneless)
• 1 1/2 tsp. salt
• 1 1/2 tsp. freshly ground black pepper
• 1/4 c. olive oil (This was a bit much for me. Next time I would reduce it to 1/6)
• 1 red bell pepper, sliced (I diced)
• 1 yellow bell pepper, sliced (Again, I diced)
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 - 15 oz. can diced tomatoes
• 1/2 c. white wine (I omitted)
• 1 tbsp. fresh thyme leaves (I used dried)
• 1 tsp. fresh oregano leaves (I used dried)
• 1/2 c. chicken stock
• 2 tbsp. capers
• 1/4 c. chopped, fresh flat-leafed parsley leaves (I used dried)

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
3. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
4. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
5. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.