• 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 recipe pairs will with roasted chicken or any pork dishes, a great introduction to beets for you little one.

• 2 cup cooked diced beets (boiled for 1 hours or canned)
• 1 tbsp butter
• 1/4 cup orange juice
• 1/2 cup honey*
• Salt and pepper to taste

Put cooked diced beets in a saucepan. Add remaining ingredients and mix gently. Cook on moderate heat until liquid evaporates and butter and honey form a glaze over the beets. Remove from heat and serve immediately. This recipe pairs will with roasted chicken or any pork dishes, a great introduction to beets for you little “honey bees”.

Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.

Recipe Yields: 4 Servings

Storage Time: 3 days in the refrigerator

Beets are a good source of vitamin C, Potassium and dietary fiber.

• 1 package fresh cranberries
• 1/2 cup sugar
• 1 cup orange juice
• 1 tsp almond extract
• 1/2 cup chopped pecans or walnuts (optional)
• 1 tbsp chopped mint

Place the nuts on a baking pan and place in 325 degree oven for 5-10 minutes. As they start to toast they will turn a deeper color. Be careful and don’t burn them as they will taste bitter and you would have to start all over again!

In a stock pot place the sugar, orange juice, almond extract and cranberries and bring to a boil. Boil gently until you start to hear the cranberries pop then boil for 5 minutes more. Remove from the heat and cool to room temperature before you store them in the refrigerator in an airtight container. Just before serving add the toasted walnuts and fresh mint.

Serve cold or at room temperature.

Recipe Yields: 8-10 Servings

Storage Time: 3 days in the refrigerator

• 1 1/2 lbs sweet potatoes, peeled
• 3/4 cup black beans, drained and rinsed
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1/2 tsp onion powder
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cumin
• Cooking spray

Preheat oven to 400°F.
Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool. Mix potatoes and beans with an immersion blender until smooth. (Add water if needed) Add garlic salt, pepper, onion powder, nutmeg, curry, cumin and cinnamon. Mix well. Spray sheet pans with cooking spray. Using a tablespoon, portion out scoops of mixture and roll slightly, place 1 inch apart on prepared sheet pans. Bake in oven for approximately 10- 12 minutes, until starting to brown. Then flip and bake for approximately 5 minutes or until the both sides start to brown.

Recipe Yields: 6 Servings

Storage Time: 3 days in the refrigerator

Sweet potatoes are an excellent source of potassium, and contains magnesium, and calcium. They also contain vitamins A,C niacin, and folic acid.

• 1 whole sweet potato, cleaned and halved
• 1 1/2 tbsp cheddar cheese
• 1 cup pinto beans, drained and rinsed
• salt and pepper to taste
• Cooking spray

Preheat oven to 400F. Scrub clean and dry a small sweet potato. Cut potato in half and cut the ends off in order to stand the potato up in an oven safe dish, spray the skin of the potato with cooking spray. Bake for 30-40 minutes. Remove from oven and cool slightly. Scoop out the inside of the potato and place in a bowl, mash with Worcestershire, salt and pepper. Mix in most of the cheese and beans (trying to leave the beans whole). Add mixture back into the sweet potato skin, top with remaining cheese. Back for an additional 5-10 minutes.

Recipe Yields: 2 Servings

Storage Time: 3 days in the refrigerator

As a great source of dietary fiber, this recipes also provides vitamins, and protein.

• 4 oz butter
• 2 lbs peeled diced sweet potatoes, boiled
• 2 red apples peeled, cored and diced
• 2 bananas peeled, diced
• 4 oz orange juice
• 4 oz half and half
• 1/2 cup pecans toasted, chopped (optional)

In large pot melt butter, add potatoes, apples, and banana and sauté lightly. Add orange juice and reduce, add cream and simmer, stirring occasionally until apples and bananas are soft enough to mash. Use a potato masher or electric immersion blender, whip or paddle to puree. Garnish with pecans.

Recipe Yields: 9 Servings

Storage Time: 3 days in the refrigerator

This simple toddler friendly recipe combines lentils, veggies and rice in a delicious way.

• 3 tbsp lentils
• 2 tbsp brown rice
• 1 clove garlic, diced
• 1 tbsp tomato paste
• 1 cup water or chicken stock
• 1 tbsp olive oil
• 1/4 cup carrot, onion and celery mix
• 1 Bay leaf

In a small pot on medium heat, bring oil to temperature and add carrot, onion and celery mix, sauté for 3-5 minutes, add garlic sauté for 2 minutes more, stir in tomato paste. Add remaining ingredients and bring to a boil, reduce heat to a simmer cover with lid for 25 minutes. Check tenderness of rice and lentils, stir if needed add more water or stock. Cool slightly and let your little explorer enjoy!

Recipe Yields: 3 Servings

Storage Time: 3 months in the freezer

Serve this delicious and nutritious lentil dip with pita bread. Cut pita into triangles and cut fresh veggies such as carrots, tomatoes, cucumbers and celery to serve along with the dip

• 1/2 cup dried lentils
• 1/2 cup split peas
• 1 tbsp olive oil
• 1/2 cup chopped red onion
• 1 tbsp chopped garlic
• 1 tsp cumin
• 1/2 cup cilantro leaves
• 2 tbsp fresh lemon juice
• 1/4 cup whipped cream cheese
• 1 tbsp paprika

Cook lentils and split peas in large pot of boiling water or stock until very tender, about 35 minutes. Drain and set aside. Heat 1 tbsp olive oil in heavy large pan over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add cumin and stir 1 minute. Transfer mixture to blender or food processor. Add lentils and split peas, cilantro, lemon juice, paprika and 3 tablespoons water. Process until smooth. If the mixture is dry, add water until desired consistency. Season to taste with salt and pepper. Transfer to medium bowl and stir in whipped cream cheese. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread a fresh cut veggies.

Recipe Yields: 10 Servings

Store in an air tight container in the refrigerator.

Storage Time: 5 days in the refrigerator

This recipe is an excellent source of fiber. Serve this with fresh veggies for an extra nutritious snack.

Grilled green beans are a perfect complement to any Asian flavored fish, chicken or beef dish, as well as a fun finger food for exploring toddlers.

• 1 lbs fresh green beans
• 1 1/2 tbsp sesame oil
• Course salt for taste

In a large bowl toss fresh green beans with sesame oil. Toss them on a grill that is on med-high heat. Don’t worry you will lose some between the grates, but the key is get them on the hot grates and cook them hot and fast. This will allow the beans to keep their snap, remove from grill and toss with course salt.

Recipe Yields: 4 Servings

Store in refrigerator for up to three days. Reheat before serving.

Storage Time: 3 days in the refrigerator

Green beans are an excellent source of potassium and folic acid.

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

English pea salad is flavorful and nutritious. This dish is the perfect side for any picnic or party.

• 2 cup peas (fresh or frozen)
• 2 slice of apple wood smoked bacon, crumbled
• 1/2 cup sharp cheddar cheese, cubed
• 1/4 cup red onion, diced
• 4 tbsp plain greek yogurt
• 2 tbsp fresh mint leaves, chopped
• 1 tsp paprika
• Salt and pepper to taste

Toss uncooked peas, crumbled bacon, cheese, red onion and mint leaves together. In a small bowl, mix greek yogurt, paprika, salt and pepper. Stir the yogurt mixture in with the peas. Chill for 2 hours in the refrigerator.

Serve as a side dish or as a fun finger food snack. Serve cold.

Recipe Yields: 6 Servings

Storage Time: 5 days in the refrigerator

Peas are an good source of dietary fiber, Vitamins A, C, and B6.

• 3 potatoes
• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 1 egg
• 1 whole crown of broccoli
• 1/3 cup chickpeas
• 1 tsp baking powder

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spread olive oil on it. Rinse chickpeas and grind in the food processor until they become a powdery consistency. Set them aside to add later. Wash broccoli and add to large bowl after grinding in a food processor. Peel and chop potatoes. Chop the onion and add the onion and potatoes to the food processor. Grate in the food processor and press with paper towels to remove the moisture. Add minced garlic, egg, baking powder, chickpeas and salt and pepper to the mixture and mix until all ingredients are blended. Drop the mixture on the olive oil coated pan in the size of one inch balls. Using a spatula or you hand, flatten them into the pan. Bake for 15 minutes then turn over the pancakes and bake for another 10 minutes until they are crunchy and brown.

Depending on the size of your broccoli potato pancakes, this recipe will make 10- 15.

Recipe Yields: 7 -10 Servings

Store in an airtight container in the refrigerator for up to 3 days.

This dish is a wonderful source of vitamin C, vitamin K, potassium, iron and offers other nutrients that are necessary for your child’s growth and development.

• 1/2 cup small cut florets of broccoli
• 1 chicken breast
• 2 tbsp butter
• 1 tbsp flour
• 1/3 cup parmesan cheese
• 1/4 cup milk
• Salt and pepper to taste
• nutmeg (optional for added flavor)

Steam broccoli and set aside. Bake defrosted chicken in oven for 25 minutes in a preheated oven of 365 degrees Fahrenheit. Remove from oven and cube chicken into bites size pieces. In a small sauté pan melt butter, add the flour stirring constantly and slowly add milk, continue to stir or whisk to avoid lumps. If the sauce is too thick slowly add a small amount more milk. Add cheese and nutmeg (if desired), pour over chicken and broccoli and serve. For younger children, pulse sauce, chicken and broccoli to desired consistency.

Pairs nicely with brown rice or whole wheat pasta.

Recipe Yields: 2 adult servings or 4 toddler servings

Store in an airtight container in the refrigerator for up to three days. Reheat before serving.

Storage Time: 3 days in the refrigerator

This recipe is packed with veggies, flavor and bright colors.

• 1/3 cup pasta, any fun shape your child likes
• 1 cup asparagus, chopped
• 18  grape tomatoes, cut in half
• 1/8 cup red onion, diced
• 1- 5oz mozzarella ball cut into cubes or 1/3 cup small mozzarella balls
• ½ cucumber peeled, seeded and cut into small chucks
• 4 black olives, sliced

• 1 tbsp honey
• 3 tbsp extra virgin olive oil
•  1 tbsp soy sauce
• 1 tbsp red wine vinegar
• salt and pepper to taste

When choosing asparagus, the skinnier the stalks, the more tender they will be.

• 1 cup asparagus, chopped
• 1/4 lb boneless skinless chicken breast
• 2 tbsp butter
• 2 tbsp flour
• 1 1/4 cup whole milk
• 1/2 cup mild cheese – havarti, gouda, emmental (or whatever you have on hand)

Steam asparagus until tender. Preheat oven to 375˚, cook chicken for 25-30 or until 165˚. Combine the asparagus and chicken and pulse a couple of times in a blender, food processor or finely chop together.

For cheese sauce: Melt butter, quickly whisk in flour and slowly add the milk while continuing to whisk. Bring to a boil and continue to stir until sauce begins to thicken. Remove from heat and stir in cheese and any seasoning. Mix with the chicken asparagus blend.

Recipe Yields: 4 Servings

Storage Time: 3 days in the refrigerator

Asparagus contains valuable vitamins and nutrients. It provides antioxidant nutrients, including vitamin C, vitamin E, beta-carotene and several minerals including zinc and manganese. In addition, asparagus is a heart healthy vegetable that rich in fiber and aids in digestive support.

This colorful breakfast helps to add more vegetables to your child’s diet in a convenient way by mixing in spinach with eggs.

• 1/2 cup fresh spinach finely, chopped
• 2 eggs
• 1 tbsp butter
• 1 tbsp milk
• 1-2 slices deli ham, diced
• Salt and pepper to taste

Whisk eggs, milk, salt and pepper. Well-beaten eggs are key in fluffy scrambled eggs. In a medium heat sauté pan, add butter and once it begins to melt, add spinach. Sauté quickly for 1 min and then add ham. Pour egg mixture on top. Let sit for one min before slightly agitating the eggs and tilt the pan to allow runny eggs to find the heat on the bottom of the pan. Gently repeat. Once eggs begin to set, remove from heat and allow the carry over heat to finish cooking the eggs. Serve with a slice of buttered toast and choice of jelly for happy toddler smiles at the breakfast table. This is a perfect size portion for mom and child to share or makes about 3 toddler servings.

Recipe Yields: 2-3 Servings

This recipe is best if served right away.

Spinach is one of the healthiest vegetables around. It is full of vitamins and nutrients.

The combination of lean turkey and kale helps each meatball to pack a nutritional punch, and the inclusion of fresh basil is a nice way to introduce your toddler to a new flavor.

• 1 lb ground turkey
• 1 1/2 cups finely chopped kale leaves (without stems)
• 1 tbsp shredded parmesan
• 1/2 cup whole grain bread crumbs
• 1 tbsp fresh basil leaves
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 whole egg
• 1/4 cup cottage cheese
• 3 cups marinara sauce

Combine turkey, kale, parmesan, bread crumbs, basil, salt and pepper.
Incorporate egg with meat mixture.
Incorporate cottage cheese with meat mixture.
Spray inside of slow cooker with nonstick cooking spray.
Roll the turkey mixture into 2-inch balls and place in your prepared slow cooker.
Pour the marinara sauce over the meatballs. You can use a prepared marinara sauce for this recipe. Just look for one that does not have a lot of added sugar or preservatives.
Cover and cook on low for 5-6 hours.

Serve over pasta, with sautéed zucchini slices or even cauliflower mash.

Recipe Yields: 6 Servings

Storage Time: 3 days in the refrigerator

Turkey is a potent source of lean protein and iron, and kale is an excellent source of vitamins A,C, and K.

Slow cooker recipes are life-savers for families with busy schedules.

• 1 whole 16 ounce bag frozen hash brown potatoes
• 1 whole 15 ounce can of black beans drained and rinsed
• 1 cup mild salsa
• 1 cup shredded cheddar cheese
• 6 whole egg
• 1/4 cup milk
• 1/2 cup plan Greek yogurt
• 1/4 tsp salt
• 1/4 tsp pepper

Spray inside of slow cooker with nonstick cooking spray.
Place ½ of the hash brown potatoes in the bottom of the slow cooker. Add ½ of beans and ½ of the salsa. Top with ½ cup of cheese. Repeat the layers.
In a large bowl, beat the eggs, milk, yogurt, salt and pepper.
Pour over the ingredients in the slow cooker, poking holes in the top layer. Then cover and turn on low.

Cook for 5 to 6 hours, until the casserole is set and eggs are thoroughly cooked.

Recipe Yields: 8 Servings

Storage Time: 2 days in the refrigerator

The potatoes in this recipe provide vitamin C, potassium and vitamin B6. Additionally, this dish is a great source of protein, calcium and dietary fiber.

Mushrooms make a great snack for little fingers and this recipe is a good source of vitamin b, niacin and riboflavin.

• 2 cans 15.5- ounce no-added salt chickpeas (garbanzo beans)
• 3 whole garlic cloves crushed
• 1/2 cup vegetable or chicken broth
• 1/3 cup sesame seed paste (tahini)
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1  roasted red bell pepper
• 1 cup of sliced mushrooms

Mix chickpeas, crushed garlic, broth, tahini, lemon juice, olive oil, salt and roasted bell pepper. Using the immersion blender combine all ingredients until smooth. Serve with sliced mushrooms.

Recipe Yields: 10 Servings

Store the hummus dip in the fridge for up to 7 days

Fresh or dried figs work well for this snack.

• 2 whole fresh figs (dried figs can be used also)
• 8 oz marscapone
• 1/8 tsp ground nutmeg
• 1 tbsp maple syrup

For the marscapone dip, stir the nutmeg and syrup into the marscapone until it is soft and creamy. Remove stems from fresh figs and cut in eighths for dipping. One fig and one tablespoon of dip is a serving.

The marscapone dip can be stored in the fridge for up to 4 days.

Figs are a very good source of potassium. They are also a great source of fiber.