• 1 lbs boneless skinless chicken breasts, cut into strips
• 2 cup cranberry juice
• 1/4 cup dried cranberries
• 1 tsp grated fresh ginger
• 1 tbsp butter
• 2 tbsp finely diced shallots
• 1 clove minced garlic
• 1/4 cup carrots, peeled and cut into strips
• 1/4 cup parsnips, peeled and cut into strips
• salt and pepper to taste

Cut chicken breasts into strips. Stir cranberry juice, cranberries, ginger and garlic in a large bowl and add chicken strips, cover and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade, set marinade aside. Salt and pepper chicken to taste. Melt butter in a medium saucepan. Add shallots and saute over medium heat until transparent. Add saved marinade, bring to a boil, uncovered. Reduce heat and simmer 15 minutes, stirring occasionally, until sauce is reduced by half. Add parsnips and carrots last 5 minutes of cooking.
Grill chicken over medium-high heat 4 to 5 minutes per side or chicken reaches internal temperature of 165 degrees F.

Serve with sauce on top or for happy fingers to dip.

Recipe Yields: 4-6 Servings

Store separately in the refrigerator and reheat chicken before serving.

Storage Time: 3 days in the refrigerator

This delicious soup offers a hearty serving of vegetables and serves as an excellent source of vitamins and nutrients. Try serving with a grilled cheese on wheat bread.

• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1 can chickpeas, rinsed
• 2 cups peas, frozen
• 6 cup chicken broth
• 2 tbsp plain yogurt
• salt and pepper to taste

Saute onion and garlic in olive oil until the onion is soft. Add the celery, carrots and saute until softened, about 3 minutes. Add in chickpeas, peas, broth, and yogurt and bring to a boil. Simmer the soup until the vegetables are soft (about 20 minutes). Using an immersion blender, blend lightly to keep the texture (about 10 seconds). For smaller children, or if you prefer a smooth texture, blend the soup to your desired consistency.

Recipe Yields: 6 Servings

Store any extras in an airtight container in the refrigerator. Reheat before serving.

Storage Time: 5 days in the refrigerator

• 10 oz package of frozen peas
• 4 cup vegetable stock or chicken stock
• 1 whole clove of garlic, minced
• 1 whole carrot, chopped
• 1/2 cup onion, chopped
• 1 roma tomato, chopped
• 1 small parsnip, chopped
• 1 tsp rosemary
• 1 tsp butter or olive oil
• Salt and pepper to taste

Rough chop all vegetables, sauté in a small stock pot with butter or olive oil and season with salt, pepper and rosemary. Add 3 cups stock or water, bring to boil add peas and reduce heat to a simmer for 8-10 minutes. Remove from heat and cool slightly before blending to desire consistency, for a smoother puree add the remaining cup of stock.

Serve hot or cold and share this fun dish with your toddler along with the rhyme:

“Pease porridge hot, pease porridge cold, pease porridge in the pot 9 days old. Some like it hot, some like it cold, some like it in a pot 9 days old.”

Recipe Yields: 4 Servings

Storage Time: 5 days in the refrigerator

This recipe is a great source of vegetables and is rich in vitamins and nutrients. In addition, green peas are rich in antioxidants and offer anti-inflammatory benefits.

The combination of carrots and broccoli will provide your baby with the nutrients they need for healthy growth and development. The sweetness of the carrots make them a great combination food when introducing new vegetables to baby.

• 1 cup fresh broccoli, chopped
• 1 cup fresh carrots, chopped

Clean broccoli and carrot. Chop one cup of each and steam for 8-10 minutes. Using an immersion blender, blend to desired consistency and serve.

Recipe Yields: 6-8 Servings

Store the remaining puree in the freezer storage pods to use later.

Storage Time: 3 months in the freezer

Broccoli is a wonderful source of vitamin C & vitamin K and carrots are a great source of vitamin A.

½  Banana (sliced)
½ cup Carrot Juice
½  cup Plain Yogurt
¼ cup apple sauce

Blend all ingredients with immersion blender until smooth. Add juice or milk  to reach the desired consistency.

2 carrots sliced 1/8 inch thick
½ cup ground pork
1 clove garlic, minced
¼ cup applesauce
1/4 cup water

In med skillet combine meat and garlic. Sauté 3-4 min. Add carrots and water simmer 10 min. Carrots should be soft. Pour meat , carrots, and cooking water into bowl, and  mix with immersion blender. Add applesauce and blend.  Add additional water as needed until desired consistency.

Carrots are an excellent source of vitamin A. Carrots also contain potassium and calcium.

The ratio of raw to steamed carrots remain the same. 1 cup of raw carrots will make approximately 1 cup of puree.

Cut washed carrot into slices or pieces. Steam the carrot slices and allow them time to slightly cool. Blend with immersion blender to desired consistency. Add breast milk or water to thin the puree to desired consistency.

For Stage 3 and stage 4 cut the raw carrots into pieces sized for little fingers to pick up easily before steaming. Steam carrots just until tender. Serve cool or warm.