Skip to main content

Baby Food Mixes


Baby Food Mixes




Prepare ingredients if they need to be cooked or chopped. Let cool if needed. Blend all ingredients to consistency your baby prefers. Walla! Add some liquid if needed. These all freeze well and thaw well if frozen in small quantities.



Apple-Brown Rice- Spinach
1 apple, core removed and roughly chopped
½ c cooked brown rice (about ¼ c dry)
1 c packed fresh spinach leaves
1 T lemon juice

Pineapple-Broccoli
1 can diced pineapple
1 bag frozen broccoli florets
*Makes 14 oz

Mango-Sweet Potato-Quinoa
Handful of frozen mango
½ c cooked sweet potato ( I bake it @ 425 for 45 minutes and let it sit in the oven for 30 minutes after it’s turned off)
½ c cooked quinoa
1 T lemon juice

Pear-Peas-Spinach
1 ripe pear, peeled and chopped
½ c cooked peas
1 c fresh spinach
1 T lemon juice

Barley-Zuchinni-Banana
1/2 c cooked barley
1 medium zuchinni, cut into small pieces and steamed
1 ripe banana
1 T lemon juice
*Makes 12 oz

Spinach-Mango-Banana

1 big handful spinach
1 ripe banana
1 cup mango

Tropical Peach
1 can peaches (this made it watery - maybe try with 2 fresh peaches next time)
1 large carrot, peeled and chopped (soften a bit first next time?)
1/2 c pineapple chunks (drained well)

Blueberry Banana
1 ripe banana
1 cup blueberries

Comments

Popular posts from this blog

Cheesy Bread Florentine (Buca di Beppo Copycat)

Cheesy Bread Florentine (Buca di Beppo Copycat) 1 large loaf of French bread 1 ¾ jars Alfredo sauce 1 T Dijon mustard ½ T olive oil 2 small garlic cloves, minced 3/4ish bag frozen chopped spinach, thawed and squeezed dry Tomato, de-seeded and chopped ½ c shredded parmesan 2 c shredded provolone (or Italian blend) Pepper to taste Preheat oven to 350 degrees. In a mixing bowl, combine alfredo, mustard, and pepper; set aside. Slice loaf of French bread down the middle. Place bread flat side up on a cookie sheet. In a hot skillet, add olive oil and sauté the garlic until tender and fragrant. Add spinach, alfredo sauce, and parmesan, stirring to mix well. Add tomatoes and remove from heat. Spread mixture evenly over the bread. Sprinkle with provolone cheese. Bake for 25-35 minutes. Slice and serve warm.

Grilled Steak with Garlic-Parsley Sauce (MSPI Mama)

Grilled Steak with Garlic-Parsley Sauce (MSPI Mama) 1 ½ lbs flank steak (we do NY Strip, too) ½ c minced fresh parsley leaves (not dried) ¼ c minced red onion 2 medium cloves garlic, minced ¼ c red wine vinegar ¼ c extra-virgin olive oil 1/8 t red pepper flakes Table salt and ground black pepper Combine all ingredients, except steak in a bowl. Grill steak until slightly less done than you want. Place steak in a baking dish, and coat with parsley sauce. Cover dish with foil and let rest for 5 minutes. Serve with extra sauce. YUMMMMMM.

Chili Cornbread Skillet (adapted from BudgetBytes)

Chili Cornbread Skillet (adapted from BudgetBytes) For the Chili: 1 pound hamburger 1 T olive oil 2 cloves garlic 1 small onion 1 jalapeno ¼ c. tomato paste 1 (15 oz) can fire roasted tomatoes 1-2 cans beans (kidney, pinto, black) 1 T chili powder ½ t. cumin ½ t. oregano 1 t. salt 1 c. shredded cheddar For the Cornbread: 1 c. yellow cornmeal 1 c. all-purpose flour ¼ c. sugar 4 t. baking powder ½ t. salt 1 c. milk 1 large egg ¼ c. vegetable oil Brown hamburger and drain grease. Dice the onion and mince the garlic. Slice the jalapeno lengthwise, scrape out the seeds, and then dice the pepper. Sauté the onion, garlic, and jalapeno for five minutes with a bit of olive oil. Drain the beans in a colander and rinse them briefly. Add the tomato paste, diced tomatoes, browned hamburger, and beans to the skillet with the onions, garlic, and jalapeno. Stir to combine. If the mixture is too thick, add ¼ - ½ c. wa...