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Got a bunch of food lying around today and this weekend? Got a baby in the house? Let’s combine the two successfully.
Some of these recipes are more suitable for young kids, and some are better for a year or under. With a newborn, you want to be careful about mashing it, chewability, and make sure you follow all standard food safety guidelines. If you have apples or applesauce from the big day, consider using those. Newborns are typically a big fan therein.
Try making the old British favourite Bubble and Squeak by mashing leftover potato with finely chopped leftover veggies, forming the mixture into shapes with your hands, and either frying them in a little olive oil or spraying with oil and baking them at 350 deg F (180 deg C) for around 20 mins, until golden. This creates an easy-to-pick-up finger food that delightfully soft and ‘squidgy’ inside!
Turkey and Vegetable Bake
1 1/2 cups cooked pasta
1 cup cooked veggies (broccoli and carrots work well)
1 tbsp butter
1 tbsp flour
pinch freshly ground black pepper
1 cup milk (use breast milk or formula iof you prefer)
1/2 cup grated Cheddar
1 1/2 cups diced, cooked turkey
Melt the butter in a saucepan and stir in the flour.
Gradually add the milk (stirring constantly) and cook, still stirring, until the sauce has thickened.
Remove from the heat and add the cheese.
Put the cooked turkey, veggies and pasta into a small baking dish and cover with the cheese sauce.
Bake at 350 deg F, uncovered, for around 30 mins, until the sauce is bubbling and golden on top.
Tofu and Pumpkin Pie
Blend all ingredients until smooth. This works for babies 7-8 months and older.
* Cooking spray
* 6 thick slices cooked white-meat turkey
* 1 tsp Italian seasoning
* One 26-oz jar tomato sauce
* 1 cup mozzarella cheese, grated
* 1/2 cup grated parmesan cheese
1. Preheat the oven to 350 degrees and coat a shallow 9 x 13-inch baking dish with cooking spray.
2. Arrange the turkey slices in a single layer in the baking dish. Stir the Italian seasoning into the tomato sauce; pour the sauce evenly over turkey slices. Sprinkle evenly with mozzarella cheese and then with the parmesan cheese.
3. Cover and bake for 15 minutes, then uncover and bake another 10 minutes, or until the sauce is bubbling and the cheese is melted.
1/2 cup dried cranberries
2 stalks celery, diced
1/4 cup chopped red onion
4 Tbs nonfat lemon yogurt
6 Tbs low-fat mayonnaise
Salt and freshly ground black pepper
1/2 cup chopped pecans, optional
4 whole-wheat pitas
2 cups torn green leaf lettuce
1. In a medium bowl, combine the turkey, cranberries, celery, onion, yogurt, mayonnaise, salt and pepper, and pecans (if desired). Mix thoroughly.
2. Cut a thin slice from the top of each pita and carefully open the pocket. Line each one with 1/4 of the lettuce and fill with 1/4 of the turkey mixture. PER SERVING (1 sandwich): 449 calories, 8 g fat (2 g saturated), 599 mg sodium, 77 mg cholesterol. This sandwich is a good source of fiber.
- 1 lb. medium shell pasta
- 1/2 cup onion, diced
- 3 tablespoons butter
- 1 cup milk
- 2 tablespoons flour
- 1 cup grated parmesan
- 3 cups grated cheddar
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon fresh ground pepper
- 3 cups broccoli, chopped and steamed for 4 minutes
- 2 cups roasted turkey, chopped
Bring a large pot with cold, salted water to a boil. Add the pasta to the boiling water and cook for less than the recommended time, 5-6 minutes. Pour the pasta into a strainer and set aside. Meanwhile, butter a large baking dish, 9 x 13″ or larger and preheat the oven to 375 degrees.
In the same large pot, cook the butter over medium-high heat. Whisk in flour, cook for a couple of minutes, and then gradually whisk in the milk.
Turn heat to low, add the diced onion and cook for 2 minutes.
Add the cheeses, salt, and spices. Then add the broccoli and turkey, and then fold in the pasta. Remove from heat.
Spoon everything into the the baking dish, and bake at 375 degrees for 45 minutes.
Let stand and cool for 15 minutes.