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 3

  • 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.

Stage 5

1 cup water
1 parsnip sliced 1/8 in thick
1 Zucchini sliced
2 cups Cauliflower
2 Bay leaves
1 cup Organic vegetable juice

Wash and cut Parsnip, Zucchini and Cauliflower. In a medium saucepan, bring to boil water, parsnip, zucchini, and bay leaves. Cover and simmer 10 minutes. Add cauliflower and simmer an additional 5 minutes. Remove bay leaves. Add vegetable juice and blend with the immersion blender until smooth.