Stage 5
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
This recipe pairs will with roasted chicken or any pork dishes, a great introduction to beets for you little one.
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.
Stage 5
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.
Stage 5
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.
Stage 4 + 5
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
Stage 5
This simple toddler friendly recipe combines lentils, veggies and rice in a delicious way.
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
Stage 1 + 2
Lentils, a member of the legume family, are full of necessary nutrients. Try this recipe with different kinds of lentils, Red, yellow, French or green. For older babies try serving this dish with chicken, carrots or small diced avocado.
Bring 1 cup water or stock to boil add lentils, cover and cook for 30 minutes add more water or stock if needed. Check tenderness of lentils, if tender remove from heat and cool. Once lentils are cool enough to handle, add them to blender or food processor, pulse to begin pureeing add additional liquid to thin out if desired thickness. Serve along with rice or rice cereal to thicken.
Recipe Yields: 4 Servings
Storage Time: 3 months in the freezer
Lentils are high in fiber and are an excellent source of minerals. They are full of B-vitamins and protein.
Stage 5
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.
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.
Stage 4 + 5
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.
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
Stage 5
English pea salad is flavorful and nutritious. This dish is the perfect side for any picnic or party.
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.