Top 100 Baby Food Recipes

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1) Banana-Tofu Pudding
Ingredients
2 tablespoons silken tofu 1 banana breastmilk or formula

Directions
Combine all ingredients in food processor and blend. Add breastmilk or formula until consistency is smooth.

2) Vegetable Chips
Ingredients
Small pieces carrot Celery Potato

Directions
Cut into strips. Steam or microwave until tender.

3) Peachy Banana Tofu

Ingredients
4 oz firm tofu 1/4 cup fresh peaches 1 ripe banana, peeled 3 tbs of Wheat Germ

Directions
Puree all ingredients in a blender or food processor until nice and fluffy.

4) Fruit and Yogurt

Ingredients
1/4 cup plain yogurt 1/4 cup cooked, unsweetened fruit

Directions
Combine, mashing lumps of fruit, if necessary.

5) Cranberry Puree
Ingredients
1 package fresh cranberries (16 oz.) 1 cup of water

Directions
Add water to a pot and bring to a boil - add cranberries simmer over medium-low heat until cranberries burst. Puree in blender or food processor until desired texture is reached.

6) Nectarine Puree
Ingredients
5 medium nectarines (washed, peeled, pitted, and halved)

Directions
Steam nectarines over boiling water in a steamer basket for 2 - 3 minutes. Drain, and puree in blender.

7) Apple & Orange Splash

Ingredients
1 medium apple 1 tablespoon 100% pure orange juice

Directions

Steam apple until tender (5-7 minutes). Puree the apple and juice in blender or food processor.

8) Simply Avocado
Ingredients
1 small avocado breast milk or formula (optional)

Directions
Cut avocado in half and remove the pit. Scoop out flesh and mash with fork. Add breast milk or formula.

9) Pear Puree
Ingredients
4 ripe pears, peeled, cored, and chopped

Directions
Add fruit to a medium saucepan and cook on low heat for about 4-5 minutes or until tender. Add fruit to blender and puree.

10) Cheesy Cauliflower Puree

Ingredients
2 cups cauliflower florets (fresh is best) Sprinkle of shredded cheddar cheese dab of butter

Directions
Steam cauliflower florets or boil until tender (about 10 minutes). Drain. Add butter and cheese. Blend into a puree.

11) Banana Applesauce Mush

Ingredients
2 apples 1 ripe banana

Directions
Peel, core and cut apples into slices/chunks. Boil until tender. Mash or puree in a blender/food processor. Peel a banana and mash with a fork. Add applesauce to the banana

12) Banana Cado

Ingredients
1/2 of a peeled and pitted avocado 1 small ripe banana

Directions
Mash the avocado half and mash the banana. Mix mashed avocado with banana & serve

13) Apples & Pears

Ingredients
1 apple cored & peeled 1 pear cored & peeled

Directions
Dice apple & pear and simmer together until tender. Mash or puree as needed.

14) Apple Peach Banana

Ingredients
1 peach pit & peel 1 apple cored & peeled ripe banana 1/4 cup of water

Directions
Dice apple & peach and simmer together until tender. Mash the banana into the apple & peach mix and then puree as needed.

15) Plums
Ingredients

5 ripe plums

Directions
Peel, pit and cut into chunks then steam until tender. Puree using the leftover cooking liquid.

16) Peachy Mangos

Ingredients
3 peaches 1 mango

Directions
Peel, pit and cut peaches into chunks. Peel, de seed and cut mango into chunks. Steam fruits together gently until tender. Puree until smooth or mash with a fork

17) Plums with Applesauce

Ingredients
2 plums 1 large apple

Directions
Peel, pit and cut plums into chunks. Peel, core & dice apple. Simmer plums & apple together until soft & tender. Mash or puree as needed

18) Carrots
Ingredients
1 pound of fresh carrots

Directions
Peel carrots and cut into small chunks. Steam until tender. Puree. Add water until desired consistency is achieved

19) Dried Beans

Ingredients
1 pound dried beans

Directions
Cook per the directions on the package. Puree. Add water until desired consistently is achieved

20) Broccoli
Ingredients

2 heads of fresh broccoli

Directions

Wash broccoli. Chop into small pieces. Steam until tender. Puree. Add water until desired consistently is achieved

21) Eggplant
Ingredients
1 or 2 eggplants

Directions
Wash and peel. Cut into small pieces and steam until tender. Puree. Add water until desired consistently is achieved

22) White Potatoes

Ingredients
White potatoes

Directions
Peel potatoes and cut into small pieces. Boil until tender. Puree. Add water until the desired consistence is achieved

23) Chicken Pure

Ingredients
1 cup cold and cooked boneless chicken

Directions
Cut chicken into small pieces. Puree until powdery mix is achieved. Add water until the desired consistence is achieved

24) Fish Pure

Ingredients
1 cup cooked boneless white fish

Directions
Puree fish in blender. Add water until the desired consistence is achieved

25) Beef Stew

Ingredients

1/2 cup cubed cooked beef 1 peeled potato cup shelled fresh or frozen peas 1 peeled carrot 1 stalk of celery 1/4 cup uncooked macaroni 4 cups of water

Directions
Wash vegetables and chop into pieces. Simmer the veggies until softened. Add the macaroni and cook until very soft. Puree until the desired consistence is achieved

26) Veal Dinner

Ingredients
1 lb veal 1 celery stick, chopped 3 carrots peeled and diced 2 medium potatoes, peeled and cut in 1/4 1 Tbsp (15 ml) minced onion

Directions
Cut veal into small pieces. Simmer in saucepan for 45 minutes. Add celery, carrots, potato and onion. Cook for 35 minutes or until veggies are tender. Puree. Add water until the desired consistence is achieved

27) Apples & Chicken

Ingredients
1/3 cup chopped & cooked boneless chicken 1/4 cup cooked apple (no skin or seeds), very soft

Directions
Puree chicken with apple. Add water until the desired consistence is achieved

28) Brown Rice Chicken & Peach Delight

Ingredients
1/2 c cooked boneless chicken 1/4 c cooked brown rice 1 ripe peach 1 tb peach juice (white grape or apple juice may be used or juice may be left out) 1 tb milk and 2 ts wheat germ

Directions
Chop chicken into pieces. Mix with the other ingredients. Puree

29) Pear Mash

Ingredients
1 ripe pear

Directions
Peel & de-seed pear. Puree

30) Breakfast Pears

Ingredients
1/2 cup plain oat cereal (cooked) 1/2 cup pears - mashed or pureed 1/2 cup yogurt

Directions
Mix oatmeal and yogurt together. Top mixture with 1/2 cup pear puree and stir

31) Baked Pears with Oatmeal & Dates

Ingredients
3 Pears 1 cup cooked oatmeal 1/2 cup finely chopped dates

Directions
Halve and core pears; Combine oatmeal, dates & spices in 1 cup of water. Simmer until soupy. Pour over pears. Bake at 350 degrees F. 45 minutes, until tender.

32) Papaya Mash

Ingredients
1 papaya

Directions
Peel and de-seed papaya, Puree until the desired consistence is achieved

33) Papaya Peach Yogurt

Ingredients
1/2 cup pureed/mashed papaya 1/2 cup peach puree Plain whole milk yogurt as desired

Directions
Blend papaya and peach puree. Add plain whole milk yogurt until the desired consistence is achieved

34) Tropical Chicken and Brown Rice

Ingredients
1/2 cup (Brown/or Jasmine) Rice 2 cups water 1/4 cup papaya cubes 1/4 cup mango cubes 1 or 2 boneless chicken breasts pinch of ginger and nutmeg if desired

Directions
Combine all of the above ingredients in a medium saucepan. Cook over medium-low heat until rice is soft, Take out the chicken breast(s) and cut into small pieces, transfer back to saucepan. Cook until chicken is done. Allow to cool for 10 minutes. Puree until the desired consistence is achieved

35) Blueberry
Ingredients
1/2 pint of blueberries (fresh or frozen) 1/2 c. water

Directions
Bring water to a boil. Add blueberries and simmer until soft. Puree until the desired consistence is achieved

36) Blueberry Tofu Mush

Ingredients
1/2 cup Blueberry Puree 1/2 packet of Firm Tofu

Directions
Combine ingredients. Puree. Add water until the desired consistence is achieved

37) Blueberry Cottage Cheese Drizzle

Ingredients
1/2 cup of fresh blueberries 1 cup of Cottage Cheese

Directions
Warm the blueberries in the microwave for about 30 seconds. Puree until smooth and juicy. Drizzle the blueberries over cottage cheese and serve

38) Grape Chicken Couscous

Ingredients
1 12 oz. package couscous 1 14 oz. can chicken or vegetable broth Pinch of salt (optional) 3 tablespoons olive oil 1 teaspoon fresh lemon juice 3/4 cup finely mushed grapes 1/2 cup finely diced cooked chicken 1/3 cup fresh mint leaves (optional)

Directions
Prepare the couscous. Add the oil and the lemon juice. Stir well. Add the mushed grapes and chicken. Puree until the desired consistence is achieved

39) Apple Pumpkin Puree

Ingredients
1 sugar pumpkin 3 Apples, peeled & cored

Directions
Halve the pumpkin, peel and de-seed it then cut into cubes Slice the apples. Steam the pumpkin cubes & apples. Puree until the desired consistence is achieved

40) Apple, Pumpkin & Oatmeal Breakfast

Ingredients
1/2 cup applesauce 1/2 cup pumpkin puree 1 1/2 cup (cooked) oatmeal Dash of cinnamon, nutmeg and/or ginger

Directions
Mix spices, applesauce, pumpkin puree and oatmeal together. Puree until the desired consistence is achieved

41) Baby's Pumpkin & Pears

Ingredients
cup pumpkin puree (fresh or canned) 1 pear, peeled & cored & diced

Directions
Mash the pear and then mix in the pumpkin. Puree until the desired consistence is achieved

42) Kiwi Salad

Ingredients
1 peeled and diced kiwi 1/2 peeled banana - diced 1 peeled and diced pear

Directions
Toss it all in a bag and serve in a bowl.

43) Mango Puree

Ingredients
1 Ripe Mango

Directions
Peel mango. Puree until the desired consistence is achieved

44) Creamy Mango Puree

Ingredients
1 Ripe Mango Plain or Vanilla Yogurt OR Apple or Pear Juice or plain water

Directions
Peel mango, Puree until smooth. Add Yogurt (or juice or water) until the desired consistence is achieved

45) Mixed Mango Surprise

Ingredients
1/2 cup mashed mango 1/2 ripe banana - peeled and mashed 1 ripe peach - pitted and mashed (remove skin)

Directions
Add fruits to a large bowl puree. Add water until the desired consistence is achieved

46) Cherry Puree

Ingredients
1/2 pound fresh cherries 1 cup water

Directions
Wash, clean and pit the cherries. Boil & simmer until they become soft. Puree until the desired consistence is achieved

47) Cherry Apple Puree

Ingredients
1 cup pitted cherries 3 medium apples, peeled & cored and diced dash of vanilla essence 1 cup of water

Directions
Combine all ingredients into a small sauce pan & bring to boil. Steam until soft. Puree until the desired consistence is achieved

48) Oatmeal & Cherry Puree

Ingredients
1 1/2 cup cooked oatmeal cereal 1/4 cup cherry puree

Directions
Mix oatmeal and cherry puree until the desired consistence is achieved

49) Cherries Banana

Ingredients
1/4 cup cherry puree 2 small bananas

Directions
Mash 2 small bananas and add cherry puree. Blend until the desired consistence is achieved

50) Cherry Tofu Puree

Ingredients
1/2 cup Cherry Puree 1/2 packet of Firm Tofu

Directions
Puree all the above ingredients together until the desired consistence is achieved

51) Peach Cobbler

Ingredients
3 canned peaches (into 6 halves) or 3 ripe peaches 1 egg yolk (for babies who are 6-10 months old, omit egg yolk and thicken with an infant cereal) 1 teaspoon sugar

Directions
Peel the peaches into small pieces and dice. Puree the mixture to desired consistency. Now beat in the egg yolk and sugar until it gets smooth. Bake at 350 degrees for about 15 minutes.

52) Tomato Pasta

Ingredients
1 tablespoon margarine 1/4 cup cheddar or mild cheese, finely grated 1 large tomato, skinned, seeded and chopped 1 teaspoon baby rice 1 tablespoon cottage cheese 1/2 cup small pasta shapes

Directions
Cook the pasta according to the instructions on the pack. Melt the margarine in a saucepan, add tomato to it. Cook over a low heat for two minutes. Remove the pan from heat. Add the cheeses until they melt into a sauce. Stir in the baby rice. Pour the sauce over the cooked pasta and serve. And Tomato Pasta.

53) Winter Squash

Ingredients
1 Squash

Directions
Cut in half. Place face down in a baking pan and add 1 inch of water. Bake at 400F for ~40 min. or until soft. Scoop out the soft squash serve

54) Squash Apple Rice

Ingredients
1 squash, baked 1-2 cups brown rice, cooked cup applesauce

Directions
Mix all ingredients together and serve. Puree until desired consistently is achieved

55) Sweet Potatoes

Ingredients
1-2 sweet potatoes

Directions
Cooked until soft. Puree until desired consistently is achieved

56) Banana
Ingredients
1 small ripe banana breast milk or formula

Directions
Break banana into pieces. Puree. Add breast milk or formula until desired consistently is achieved

57) Porridge
Ingredients
1/4 cup cooked jasmine rice 1 1/2 cup water 2 tablespoons cooked lentils 1 clove garlic 1/4 teaspoon turmeric a few seeds of cumin 1/2 teaspoon butter 1 tablespoon cooked carrots 1 tablespoon cooked peas

Directions
Cook 1/2 cup red lentils with 1 clove garlic, 1/4 tsp. turmeric and a few seeds of cumin until mushy. Do not throw away liquid, it is used it to make the porridge. Cook carrots and peas until mushy. Mix rice, lentils, carrots, peas, butter and salt and serve.

58) Banana Custard

Ingredients
1 egg yolk 1 cup whole milk 1 tsp vanilla extract 1 ripe banana

Directions
Beat the egg yolk and stir with milk and vanilla extract. Mash the banana and place until desired consistently is achieved. Place on the bottom of a small oven-proof dish. Pour the mixture over the banana in dish. Take a larger baking pan with tall sides. Pour hot water into the baking pan so that it is half way up the side of the oven-proof dish. Bake for 30 minutes at 350 degrees.

59) Vegetable Pear Mash

Ingredients
1 pear 1 oz unsalted butter 1 large potato 1 small turnip 1 tsp maple syrup

Directions
Peel pear and cut into pieces. Peel and chop potato and turnip. Melt butter and add the maple syrup. Pour this liquid over the pieces of pear. Place pear slices on baking sheet and roast for 45 minutes at 350 degrees. Simmer the potato and turnip for approximately 30 minutes at 350 degrees until tender. Puree turnip & pears until desired consistently is achieved. Separately mash the potato with butter and then combine with purified pear and turnip.

60) Squash & Sage for the Baby

Ingredients
1 cup butternut squash 1/4 cup cream Sprinkle with dried sage

Directions
Preheat oven to 350. Peel and chop squash into small pieces. Place onto a greased pan. Bake for 350 degrees for 15 minutes. Pour cream over squash. Sprinkle sage on top. Put back into the oven for another 15 minutes. Mash together until desired consistently is achieved

61) Frozen Butternut Squash

Ingredients
1/2 cup squash a drop of vanilla extract

Directions
Puree Squash & vanilla extract together until desired consistently is achieved. Freeze.

62) Cantaloupe Puree

Ingredients
1/2 avacado 1 small cantaloupe melon 1 tsp ground ginger

Directions
Remove the skin from melon and avocado. Puree together until desired consistently is achieved. Sprinkle ginger on top.

63) Fruit Popsicles

Ingredients
1/2 cup blueberry juice 1 envelope of unflavored gelatin 1 cup vanilla yogurt 1/2 fresh blueberries 1 ripe banana

Directions
Heat blueberry juice in saucepan. Stir in gelatin until dissolved. Puree with yogurt, blueberries and banana until desired consistently is achieved. Freeze

64) Sweet Potato & Apple Puree

Ingredients
1 large sweet potato 1 apple

Directions
Peel and chop sweet potato and apple. Boil until tender. Puree together until desired consistently is achieved

65) Chicken Melon Puree

Ingredients
1 sliced melon; finely diced 1/2 cup cooked shredded chicken 1 tbsp natural yogurt 1 small turnip 1 tsp maple syrup

Directions
Puree ingredients together until desired consistently is achieved

66) Ground Baby Rice with apple

Ingredients
1 small eating apple 2 tablespoons baby rice (or ground rice) 4 fl oz (110ml) milk or milk substitute 1 tsp reduced sugar jam

Directions
Core, peel and slice the apple. Microwave until soft. Puree until desired consistently is achieved. Prepare rice per the instructions on the package. Mix rice and half the milk until a paste forms. Mix apple pulp and jam into the rice.

67) Coconut pudding with raisins & apple

Ingredients
1 small apple 1 oz raisins 4 tbsp unsweetened apple or orange juice 1/2 oz desiccated (or shredded, unsweetened) coconut

Directions
Peel, core and slice the apple. Cook apple, juice and raisins on low until the apple is soft. Stir in coconut. Puree together until desired consistently is achieved

68) Cod Vegetable Pie

Ingredients
5oz fish (cod) 14oz potatoes, peeled and finely chopped 6oz carrots, peeled and finely chopped 6oz broccoli (small florets) 4 fl oz) breast, formula or full fat cow's milk 1/2 tsp dried mixed herbs 1 heaped tablespoon margarine

Directions
Steam the fish. Flake and remove the skin and bones. Boil potatoes, carrots and broccoli until soft. Process Puree together until desired consistently is achieved. Add milk, herbs and margarine.

69) Root Vegetable Puree

Ingredients
4oz potato, peeled and chopped 4oz carrots, peeled and chopped 2oz parsnip, peeled and chopped

Directions
Boil the potato and vegetables until tender. Puree together until desired consistently is achieved

70) Potato, Leek and Broccoli

Ingredients
1 leek (60-75g) - use the white part only, washed and sliced 7oz potatoes, peeled and chopped 7oz broccoli

Directions
Boil potatoes until tender. Cook leek & broccoli until tender. Puree all ingredients together until desired consistently is achieved.

71) Banana Bread Sticks

Ingredients
1/4 cup brown sugar 1/2 cup oil 2 eggs 1 cup mashed banana 1 3/4 cups flour (white, whole wheat, or a combination) 2 teaspoons baking powder 1/2 teaspoon baking soda

Directions
Combine ingredients and stir until smooth. Place in a greased loaf pan. Bake at 350 degrees for 1 hour, until firmly set. Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy.

72) Banana Oatmeal Cereal

Ingredients
1/4 cup rolled oats 1/2 cup milk or formula 1/3 cup whole banana 1/4 cup milk or formula

Directions
Boil & simmer oats and 1/2 cup formula for 5 minutes. Puree banana and 1/4 cup formula until desired consistently is achieved. Combine and serve.

73) Apple Pie

Ingredients
3 cooking apples 1 egg yolk (for babies 6 months to 10 months, omit egg yolk and thicken with infant cereal) 1/2 teaspoon lemon juice 1 teaspoon brown sugar 1 teaspoon water or apple juice Pinch of ground cinnamon

Directions
Peel, core and dice the apple into small pieces. Cook apple, lemon juice & water over medium heat until soft. Puree until desired consistently is achieved. Mix in the egg yolk (or infant cereal) and sugar until smooth. Back for 350 degrees until soft.

74) Jigglers
Ingredients
1 envelope unflavored gelatine 1 cup hot milk or soy milk 4 ounces cream cheese 2 cups of any combination of the following: Shredded cooked zucchini, squash, onions, eggplant, carrots, green beans, peas, or any other vegetable; chopped cooked apples, pears, peaches, apricots, mangoes, plums, berries, or any other fruit Salt and/or granulated sugar, to taste 2 teaspoons lemon juice, if desired

Directions
Puree the gelatine and milk for 30 seconds. Add the cream cheese and lemon juice and puree for 10 seconds. Add the fruits and/or vegetables and puree until desired consistently is achieved. Chill

75) Baby Cereal Biscuits

Ingredients
2 tablespoons shortening 1/2 cup granulated sugar 1 egg 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 teaspoon water 1 1/2 cups baby cereal

Directions
Mix shortening, sugar, eggs, baking powder, salt, vanilla extract and water. Gradually stir in cereal until smooth. . Cut into 12 bars (smooth out the edges). Bake for 20 to 30 minutes at 300 degrees or until dry.

76) Banana Farina

Ingredients
1 small ripe banana 1 cup unsweetened applesauce 2 cups Cream of Wheat farina 2 1/2 cups water 1 teaspoon granulated sugar (optional)

Directions
Boil farina until thick. Puree cereal, banana, applesauce and sugar until desired consistently is achieved.

77) Teething Crackers

Ingredients
2 1/4 cups whole wheat flour 1/4 cup cornmeal 1/4 teaspoon salt 2 tablespoons granulated sugar 1 egg, beaten 3/4 cup milk (try a little less first)

Directions
Mix flour, cornmeal, salt and sugar together. Add the egg. Blend in enough of the milk to form a dough. On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. Cut the dough into rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake at 325 degrees until the crackers are thoroughly dry.

78) Cheesy Veggies

Ingredients
1/8 cup 2% milk 1/2 cup cottage cheese 1/3 cup cream cheese 1/8 cup shredded mild Cheddar cheese 1/4 cup soft cooked peas 1/8 cup diced cooked carrots Parmesan Cheese Shredded mozzarella cheese

Directions
Blend milk and cheeses until desired consistently is achieved, then stir in peas and carrots. Top with Parmesan cheese and shredded mozzarella cheese.

79) Fruity Gels

Ingredients
1/2 cup cool water 1 tablespoon agar flakes 1 1/2 cups fruit juice 1 cup pureed fruit

Directions
Put water & agar in saucepan to dissolve. Add juice. Heat for 1 minute. Refrigerate for a half hour. Add to fruit.

80) Fish Chowder

Ingredients
1 filet of any fish 1/8 cup 2% or whole milk 1 tablespoon melted butter 1/2 teaspoon salt 1/8 cup mashed peas 1/8 cup mashed carrots 1/8 cup mashed potatoes

Directions
Cook fish. Shred and remove all the bones. Puree ingredients until desired consistently is achieved

81) Hawaiian Pork and Rice

Ingredients
1/4 cup ground pork 2 cups water 1/4 cup rice, uncooked 1/2 cup peaches, peeled and sliced (fresh preferred) 1/4 cup pineapple chunks

Directions
Bring pork and 1 cup of the water to boil. Reduce heat, and simmer 2 minutes. Add rice, remaining 1 cup water, peaches and pineapple to meat. Simmer for 15 minutes. Remove any grease from reserved liquid and return juices to pot. Continue to cook mixture for another 5 minutes. Puree together until desired consistently is achieved

82) Meat Balls

Ingredients
1/2 pound lean ground beef or pork 1/2 cup mashed potatoes or rolled oats

Directions
Mix the meat and potatoes (oatmeal) together. Form into balls 1 inch in diameter. Bake at 350 degrees for 20 minutes. Drain fat.

83) Peachy Chicken

Ingredients
1/3 cup chopped and cooked boneless chicken 1/4 cup cooked brown rice 1 tablespoon breast milk or formula 1 very ripe peach

Directions
Puree chicken, rice and peach together until desired consistently is achieved. Add and mix the formula to thin.

84) Egg Yolk

Ingredients
1 egg

Directions
Boil egg for 3 1/2 minutes. Peel off shell. Remove egg white and discard.

85) Tropical Treat

Ingredients
1 avocado pear 1 butternut squash 1 papaya 2 pears

Directions
Peel the squash and remove the seeds. Peel the pear, remove the core, then slice. Simmer squash & pear for 10 minutes. Remove the skins and seeds/stone from the papaya and avocado pear. Put all the ingredients into a blender and puree until desired consistently.

86) Courgette Puree

Ingredients
1 cup cut courgettes

Directions
Puree until desired consistently

87) Chick Pea and Vegetable Mash

Ingredients
1 cup cooked chick peas, mashed 4oz potatoes, peeled and chopped 1 czucchini, sliced 1 carrot, peeled and sliced 1tsp butter 1tsp parsley, chopped

Directions
Cook the potatoes, carrot and zucchini together until tender. Puree. Mix in the chick peas. Add butter and top with the parsley.

88) Split Pea Chowder Baby Food Recipe

Ingredients
1 cup split peas 2tbsp carrot, peeled and grated 1tbsp celery, diced 1tbsp onion, chopped finely 1tbsp flour 1tbsp butter 16fl oz milk 8oz baking potato, peeled and diced

Directions
Melt the butter in a saucepan. Add carrot, celery and onion. Saut for 3 minutes. Stir in the flour, slowly blend in half the milk. Add potato. Bring to a boil. Reduce the heat then simmer, uncovered, for 30 minutes. Add the peas and the remaining milk, cook until done. Puree until desired consistently is achieved.

89) Baked Lentils

Ingredients
1 3/4 cup uncooked lentils 2 1/4 cup water 2 tomatoes, skinned, seeded and chopped 1 green pepper, chopped1/2 tsp butter 4fl oz milk 1 bay leaf 1 potato

Directions
Meanwhile, boil the potato then mash with the remaining milk and butter. Mash the lentils with a fork, then puree the lentils with the milk from cooking until desired consistentlyis achieved. Combine with the mashed potato.

90) Navy Beans with Vegetables

Ingredients
1oz milk 1oz cooked navy beans, mashed 1oz cooked peas, mashed 1oz cooked carrots, mashed 1oz cooked sweet potato, mashed 1tbsp melted butter

Directions
Place all ingredients in a blender and puree until desired consistently is achieved.

91) Vegetable Cous Cous With Vegetable Stock

Ingredients
8oz pumpkin, diced, with skin and seeds removed 5oz sweet potato, peeled and diced 5oz carrots, peeled and sliced 2oz fresh, shelled peas 4oz courgette/zucchini, chopped 1 small onion, finely chopped 4fl oz homemade vegetable stock 4fl oz water 2 tbsp cous cous 1 tbsp chopped, fresh parsley

Directions
Cook all the vegetables, stock & water until tender. Remove from heat and add the cous cous. Cover & set aside for 5 minutes. Add parsley and puree until desired consistently is achieved.

92) Split Pea Stew

Ingredients
8oz split peas 2oz cooked vegetables (choose the vegetables your baby prefers) 2oz cooked rice (white or brown) 2fl oz homemade vegetable stock 2fl oz formula or breast milk pinch of thyme

Directions
Puree all ingredients together until desired consistently is achieved.

93) Chick Pea and Peach Dinner

Ingredients
4oz chick peas, chopped 2oz cooked rice (you can use white or brown, but brown is more nutritious) 1 ripe peach 1 tbsp formula or breast milk

Directions
Remove the skin and stone from the peach, then cut into quarters. Puree all the ingredients until desired consistently is achieved.

94) Summer Squash Dinner With Apple

Ingredients
1 cup summer squash 1tbsp olive oil 4 fl oz apple juice 1/2 tsp lemon juice pinch dried rosemary pinch freshly ground black pepper 2 fl oz double or heavy cream 2tsp fresh parsley, chopped

Directions
Over medium heat, heat the oil in a large frying pan and cook the squash until browned. Add apple juice, lemon juice, rosemary and black pepper and reduce heat and simmer for 10-15 minutes. Remove from heat. Add the cream to the frying pan and cook, stirring, until thickened. Return the squash to the mixture and heat for a few minutes. Sprinkle with the parsley, chop to size and serve with brown rice and steamed carrots.

95) Cheesy Fettuccine

Ingredients
4oz fettuccine 2oz butter 1 onion, sliced thinly 1 1/2 tbsp flour pinch freshly ground black pepper 1 cup lentils 4oz mozzarella cheese, grated 2oz Parmesan cheese, grated

Directions
In a large frying pan, melt the butter and saute the onion until browned. Remove and set aside. Cook the fettuccine according to the directions on the pack. Return the onion to the pan. In a separate bowl, mix the lentils, flour and black pepper. Add these to the frying pan and blend, stirring. Cook for 10 minutes. Pour the lentils and sauce over the pasta and top with the two cheeses. Place under the grill until the cheese has browned. Always ensure that all food is carefully cut into pieces small enough for your baby to manage easily larger lumps can present a choking hazard.

96) Beans and Pasta

Ingredients
1 cup chick peas 1/2 onion, chopped 1 courgette, chopped 3oz fresh mushrooms, sliced 8oz tinned tomatoes in juice, chopped 2tbsp tomato puree 1/2 garlic clove, crushed 1/2tsp dried mixed herbs pinch freshly ground black pepper 4oz pasta shapes 4oz cream cheese 1oz grated Cheddar

Directions
Cook pasta per the directions on the pack. Then add the chick peas, onion, garlic, courgette and mushrooms and cook for a few minutes. Stir in the rest of the ingredients and bring to the boil. Place in an oven proof-dish. Place the pasta on top of the beans and sprinkle with the rest of the cheese. Bake at 375 degrees for 20 minutes

97) Baby Stroganoff

Ingredients
3 oz unseasoned mushroom 1tbsp butter 2oz onions, chopped pinch freshly ground black pepper 1/2 garlic clove, crushed 1tbsp tomato sauce 4 fl oz sour cream

Directions
Saute the onions in the butter for 5 minutes in a frying pan. Add chopped mushrooms and cook until browned. Add black pepper, garlic, and tomato sauce and cover. Cook over a low heat for 30 minutes. Just before serving, stir in the sour cream.

98) Chili
Ingredients
1 cup cooked kidney beans 2 cups homemade veggie stock 2oz sliced mushrooms pinch freshly ground black pepper 1 medium sweet potato, cubed 6oz fresh green beans, trimmed 2tsp cornflour/cornstarch 1 tb olive oil 1tbsp water

Directions
Saut onion, celery, mushrooms in olive oil. Boil these plus stock and beans in large pot. Simmer one hour.

99) Creamed Sweet Potato

Ingredients
pinch freshly ground black pepper 8oz creamed sweet potatoes 1/2 onion, finely chopped 1tbsp olive oil 8fl oz vegetable stock 2tsp flour

Directions
In a large saucepan, saut onion in the oil until soft. Stir in the flour and continue to cook until browned. Slowly add the stock and black pepper and bring to the boil, stirring. Lower the heat and simmer for 10 minutes. Cover and continue to simmer for 30 minutes.

100) Bean Soup With Roasted Red Pepper

Ingredients
2 small red bell peppers 1/2 onion, chopped 2tsp crushed garlic 1tbsp olive oil 1 x 15oz tin of cannelloni beans, drained and rinsed 14 fl oz homemade vegetable stock pinch freshly ground black pepper

Directions
Grill the red peppers until blackened. Place them in a paper bag, seal and cool for 30 minutes. Remove the skin, stem and seeds. Chop and set aside. Over a medium heat, saut the onion and garlic in the oil for 5 minutes, until the onion is tender. Add the red pepper and saut for 3 minutes. Add the vegetable stock and beans, stirring well. Cook for 5 minutes. Puree until desired consistently is achieved.