Imported from the web

Baby and Toddler Meal Prep: Four Recipes

Name: Baby and Toddler Meal Prep: Four Recipes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 ripe bananas; 2 cooked carrots, mashed; 1 cup flour; 1 tsp baking powder; 2 eggs; 0.5 large sweet potato, steamed and mashed; 0.5 cup shredded mozzarella; 2 tbsp flour; olive oil spray (for spraying); 1 cup strawberries, hulled; 1 cup blueberries; 0.5 cup cooked rolled oats, cooled; 0.5 cup steamed cauliflower or spinach (optional) (Choose cauliflower or spinach.); 1 cup orzo; 2 cups chicken broth; 1 small zucchini, shredded; 1 small carrot, shredded; 1 tbsp unsalted butter; 2 tbsp Parmesan

Recipe by Kburton_25 Facebook

Imported by Sara R on SeeMeCook

A weekly batch of baby-friendly foods: soft banana-carrot muffins, sweet potato tots, a fruit-and-oat puree, and vegetable orzo. The source notes these recipes are intended for ages 8 months and up, with texture and serving size adjusted to the child’s development.

8 servings60 minAmerican

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Ingredients

2 ripe bananas
2 cooked carrots, mashed
1 cup flour
1 tsp baking powder
2 eggs
0.5 large sweet potato, steamed and mashed
0.5 cup shredded mozzarella
2 tbsp flour
olive oil spray (for spraying)
1 cup strawberries, hulled
1 cup blueberries
0.5 cup cooked rolled oats, cooled
0.5 cup steamed cauliflower or spinach (optional) (Choose cauliflower or spinach.)
1 cup orzo
2 cups chicken broth
1 small zucchini, shredded
1 small carrot, shredded
1 tbsp unsalted butter
2 tbsp Parmesan

Steps

1
For the banana-carrot muffins, mash the ripe bananas and cooked carrots together.
2
Add the flour, baking powder, and eggs to the mashed mixture, then stir until combined.
3
Spoon or pipe the batter into a muffin tin or mini baking cups.
4
Bake at 350°F (175°C) for 15–20 minutes.
5
For the sweet potato tots, combine the steamed, mashed sweet potato, mozzarella, and flour. Mash together with a fork until mixed.
6
Shape the mixture by hand into small tots and place them on a baking tray.
7
Spray the tots with olive oil.
8
Bake at 400°F (200°C) for 15 minutes, turning halfway through. The tots should be soft when done.
9
For the strawberry-blueberry oat puree, blend the strawberries, blueberries, cooled cooked oats, and optional steamed cauliflower or spinach until smooth.
10
Portion the puree into baby pouches or small containers.
11
For the veggie orzo, cook the orzo in the chicken broth until soft.
12
Steam or lightly sauté the shredded zucchini and carrot until tender.
13
Stir the vegetables, butter, and Parmesan into the cooked orzo.

Notes

The puree is described as making approximately 32 oz (enough for 8 pouches). Recipes are noted as suitable for ages 8 months and up; adjust texture and cut size to the baby's development, offer cheese in moderation because of sodium, and supervise while eating. The source does not specify orzo cooking time or the quantities of vegetables used in the puree; it says cauliflower or spinach is optional.