Stage 5

  • 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

Stage 5

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.

Stage 5

  • 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

Stage 5

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.

Stage 5

Apricot Glazed Chicken
  • 3  apricots, diced
  • 4 whole dried apricots, finely chopped
  • 1 whole shallot, finely diced
  • 1 1/2 cup vegetable broth
  • 1 cup water
  • 2 tbsp white vinegar or apple cider vinegar
  • 2 tbsp sugar
  • 2 tbsp of apple sauce
  • 1 tsp all spice
  • 1 whole bay leaf
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 tsp orange zest
  • 4 Chicken Breasts
  • 1 tsp thyme
  • 1 tsp rosemary
  • salt and pepper to taste

In a sauce pan, add diced apricots, chopped dried apricots, shallot, vegetable broth, water and vinegar. Bring to a boil. Add sugar, applesauce and remaining spices (you can substitute the applesauce and sugar for 1/3 cup of molasses). Cook over medium heat stirring often until sugar is dissolved. Simmer on low for 5-7 minutes. Remove from heat and remove bay leaf. Brush glaze on chicken breast and season with thyme, rosemary and salt/pepper to taste. Heat oven to 365 and cook for 25-30 minutes (depending on thickness of breast). The temperature of the chicken should be 165 degrees. For infants, puree until desired consistency it met.

A serving size is half chicken breast for toddlers, makes 8 half chicken breast servings.

Serve with Apricot Wild Rice

Recipe Yields: 8 Servings

Freeze unused portions for future meals.

Storage Time: 3 months in the freezer

Stage 3

This recipe is a great source of vitamin A, vitamin C, and protein.

  • 2 sweet potatoes, peeled
  • 1 tbsp unsalted butter
  • 1/4 tsp cinnamon
  • 4 oz chicken

Peel, chop and steam sweet potatoes. Cook and chop chicken. Mix together steamed sweet potatoes, chicken, butter and cinnamon. Blend until smooth. Serve warm or freeze.

Recipe Yields: 6 Servings

Store this in an air tight container in the freezer.

Storage Time: 6 months in the freezer

The butter in this recipe helps with absorption of vitamin A. This vitamin is fat soluble which means it needs some fat to be absorbed into the body and fat from the butter will do just that!

Stage 5

  • 1 cup no-salt, low fat chicken broth
  • 1/2 cup diced cooked chicken (use left-over chicken from another meal)
  • 1/4 cup of bow tie pasta
  • Fresh garlic to taste
  • 1/2 small onion, diced (if desired)

Bring broth to a boil with the 1/2 cup of chicken then add the pasta. Cook on medium heat until the pasta is done to your toddler’s preference.