New Baby Food Recipes?

yeah at 5 months you dont ought to combination mutually components in case you dont choose. i in simple terms steamed bulk a lot of straightforward vegetables (steaming is the suited way coz it keeps the main nutrition in), mashed em and iced up em in an ice cube tray. I consistently got here across pumpkin to be a favourite. additionally pumpkin and zucchini mashed mutually, yet not zuccini via itself. in case you think of its nonetheless slightly too thick for him upload some breast milk, formula or cooled boiled water. And while he's slightly older, attempt some avocado jumbled mutually with some yoghurt, mine enjoyed it, and its beneficial and common to make!

I am compling a list of recipes to pass on to my pregnant friend, I would make them but I am to far away for that so I decided to gather recipes. Here are a few that popped out at me the most.

Meatball Stew En Casserole

2 lbs. frozen fully cooked meatballs

9 oz. pkg. baby carrots

1 onion, chopped

3 cloves garlic, minced

2 Tbsp. olive oil

8 oz. pkg. button mushrooms, sliced

10 oz. can low sodium cream of mushroom soup with roasted garlic

1/2 cup milk

1/4 tsp. nutmeg

1 tsp. dried marjoram leaves

1 tsp. onion salt

16 oz. pkg. frozen baby peas, thawed

1 container refrigerated mashed potatoes

1/2 cup grated Parmesan cheese

Bake meatballs as directed on pkg, or make and bake two batches of your own meatballs. Set aside. In small saucepan, cook carrots in water to cover until barely tender. Drain and set aside.

In heavy saucepan, sauté onion and garlic in oil until tender. Add mushrooms and cook and stir 3 minutes. Stir in canned soup, milk, nutmeg, marjoram, and onion salt. Gently stir in cooked meatballs, thawed peas, and carrots. Pour into 3 qt. casserole dish.

Prepared mashed potatoes as directed on package, adding Parmesan cheese. Spoon dollops around the edge of the casserole. Bake at 400 degrees for 25-35 minutes, until potatoes are browned and casserole is bubbly.

****To freeze ahead, leave meatballs frozen or bake and cool homemade meatballs. Do not precook carrots. Sauté onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, nutmeg, marjoram, and onion salt. Chill this mixture in refrigerator, then stir in frozen meatballs, carrots, and frozen peas. Place in casserole dish, wrap well, label, and freeze up to 3 months. Store mashed potatoes in refrigerator and Parmesan cheese in fridge.

To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 400 degrees F for 30-35 minutes or until casserole bubbles around edges. Uncover casserole, then combine potatoes and Parmesan cheese and spoon around edge of casserole. Bake for 15-20 minutes longer until potatoes are browned and casserole is bubbly. Serves 8-10

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Ham Stuffed Manicotti:

14 manicotti pasta shells

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, seeded and chopped

1/4 cup butter or olive oil

1-2 cups cooked cubed ham

1/3 cup grated Parmesan cheese

6 Tbsp. butter or olive oil

6 Tbsp. flour

3 cups milk

2 cups shredded Swiss cheese

1/2 cup grated Parmesan cheese

Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and bell pepper in 4 Tbsp butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.

In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.

Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes.

If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8

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Chicken Cobbler YaYa

4 tbsp butter

1 med. onion chopped

3 garlic cloves minced

1/2 cup frozen green peas-thawed and drained

1/2 cup chopped carrots

1/4 cup flour

1 can evaporated milk(12 oz.)

1 cup chicken broth

1/2 cup dry sherry

1/4 tsp black pepper

3 chicken breasts-cooked & chopped

3 tbsp parsley

1 tsp thyme

1 refrigerated pie crust box (2 pie crusts)

1/2 cup chopped pecans

1/2 cup romano cheese grated

Melt butter in a skillet and sauté onion and garlic till onion is golden. Add flour and cook stirring constantly, gradually add the milk, broth and sherry. Cook stirring for 5 min till thickened.

Add pepper and other spices along with the peas and carrots and remove from heat. Pour the mixture into a pan that has already been molded with one of the pie crusts. Top with parmesan cheese and nuts. Mold the other pie crust all around and fold edges under. Bake at 425 for 40 min. Until golden brown

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Emergency Supper:

Ready in 20 min.

Grab a pound of hamburger from the freezer, and pop it in the microwave and thaw.

You will also need:

2 cups frozen corn

½ cup chopped olives

½ cup chopped onions

½ cup chopped green bell pepper

Sliced cheese of choice

Crushed Doritos-fave flavor

Set the oven to 350.

Yell at the kids to wash up and set the table. While the burger is thawing get out a glass casserole and a frying pan. A bowl put frozen corn, black olives, onions, green bell peppers. Microwave for a few minutes.

Remove the burger from the microwave and fry it up.

Yell at the kids Again to set the table Now.

Put the meat and veggies in the casserole and give it a good stir. Add the sliced cheese, and sprinkle with crushed Doritos.

Bake until the cheese is melted. Call everyone to the dinner table. Enjoy.

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Easy Beef Tortilla Pizzas:

1 pd burger

1 onion chopped

1 tsp dried oregano crushed

1 tsp salt

4 large (10 inch) tortillas

4 tsp olive oil

1 medium chopped tomato, seeded and chopped

Greek or Mexican toppings listed below

Preheat oven to 400.

Cook and stir beef and onion in large skillet over medium heat just until beef is done. Pour off drippings and add oregano and salt stir well. Place tortillas on baking sheets and lightly brush each tortilla with oil. Bake for 3 minutes. Spread beef mix evenly over each tortilla and add desired topping Bake for another 12-15 minutes re-arranging baking sheets ½ way thru baking time.

Greek Topping:

Combine:

1 tsp dried basil crushed

½ tsp lemon pepper

4 oz crumbled feta cheese

¼ cup grated parmesan

Sprinkle over “pizzas”

Mexican Topping

1 tsp ground cilantro crushed

½ tsp crushed dried red chilies

1 cup (4oz) shredded Monterey Jack or Cheddar cheese

1/3 cup sliced ripe olives

Sprinkle over “pizzas”

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Sweet and Sour Dogs:

Bring 4 cups thin sliced onions, 1 cup pasta sauce, ½ cup water, and 2 tbsp brown sugar to a boil; cover and simmer 40 min. Serve over hot dogs or add hot dogs and simmer for another 4-5 min.

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Easy Tuna Spaghetti:

1 tsp olive oil

2 cups sliced mushrooms

3 cloves garlic minced

1 tbsp flour

2 cups milk

½ cup extra sharp shredded cheddar cheese

8 oz spaghetti

2 cups broccoli florets

2 cans water packed tuna (7oz) Tuna, drained flaked

½ cup shredded carrots

¼ cup chopped fresh parsley

¼ cup dry bread crumbs

Preheat oven to 400. Coat a 13x9 baking dish with pam.

Coat a skillet with Pam, and heat over medium hi heat until hot. Add the oil, mushrooms, and garlic stirring until mushrooms are tender.

Reduce heat to low, add flour. Cook stirring, 2 min (mix will be dry). Gradually add milk and cheese. Cook stirring frequently 5-8 min, or until the sauce thickens. Remove from heat.

Cook the pasta, drain. Add pasta into a large bowl, add broccoli, tuna, carrots, and mushroom sauce. Toss well to coat. Place in a baking dish.

Combine parsley, bread crumbs, ¼ tsp salt, ¼ tsp pepper in a small bowl. Mix well and spoon over the tuna mix. Bake 15-20 min or until bubbly.

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Sweet and Sour Drum Sticks:

8 chicken drumsticks

4 tbsp red wine vinegar

2 tbsp tomato paste

2 tbsp soy sauce

2 tbsp clear honey

1 tbsp Worcestershire sauce

1 garlic clove crushed

Good pinch of cayenne pepper

Skin the chicken drumsticks, if desired, and slash 2/3 times with a sharp knife. (if you want to take the skin off grip the end with a paper towel, and hold the skin with another paper towel, and pull off.)

Mix the vinegar, tomato paste, soy sauce, honey, Worcestershire, garlic, and cayenne in a small bowl. Then pour over the chicken, cover and let marinate. ***If you want to leave the skin and still get good flavor, stick your fingers between the skin and to meat and separate it. Then pour some of the marinade under the skin and squish it around then add the remaining marinade to the chicken.

Preheat the grill to a medium heat. Cook the drum sticks over hot coals for 20 min. Brush with the marinade and turning during cooking, until the chicken is tender and juices run clear. Garnish with parsley sprigs and serve with a nice salad.

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Firefighter Chicken Spaghetti:

12 oz uncooked spaghetti broken in ½

1 can cream of mushroom soup-undiluted

1 can cream of chicken soup-undiluted

1 cup sour cream

½ cup milk

¼ cup butter-melted and divided

2 tbsp dried parsley

½ tsp garlic powder

½ salt

¼ tsp pepper

2 cups shredded part skim shredded mozzarella

1 cup grated parmesan cheese

2-3 celery ribs chopped

1 medium onion chopped

1 can (4oz) mushroom stems and pieces-drained

5 cups cubes cooked chicken

1 ½ cups corn flakes

Cook spaghetti according to pkg directions and drain. In a large bowl combine the soups, sour cream, milk, 2 tbsp butter and seasonings. Add the cheeses and, celery, onion, and mushrooms. Stir in the chicken and spaghetti.

Transfer to a greased 3 qt baking dish-it will be real full. Combine cornflakes and remaining butter and sprinkle over the top. Bake covered at 350 for 30-45 min, and then remove foil and continue to bake until top gets crunchy and it is heated thru.