• 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