Baby dinner: healthy recipes
Feeding your baby-toddler what the rest of the family is eating is often a tougher hurdle for parents to get over than it actually is for baby.
1. Mac and Cheese with Roasted Tomatoes
Introduce baby to this comfort food classic that the whole family will love as a main dish or side. Plenty of milk and cheese make it a great source of bone-building calcium. Feel free to use a mild cheddar, if you'd like.
• Omit black pepper.
• Serve spoonfuls in a small bowl.
• Cut the tomatoes and macaroni, if needed, into bite-sized pieces.
8 plum tomatoes (about 2 pounds), cut into 1/4-inch-thick slices
1 tablespoon olive oil
1 tablespoon minced fresh thyme
3/4 teaspoon salt, divided
4 garlic cloves, thinly sliced
1 pound uncooked multigrain whole-wheat elbow macaroni $
2.25 ounces all-purpose flour (about 1/2 cup)
5 cups 1% low-fat milk
1 1/2 cups (6 ounces) shredded extrasharp white cheddar cheese $
1 cup (4 ounces) shredded fontina cheese
1/2 teaspoon black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup dry breadcrumbs
1. Preheat oven to 400°.
2. Cover a baking sheet with aluminum foil, and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle with thyme, 1/4 teaspoon salt, and garlic. Bake at 400° for 35 minutes or until tomatoes start to dry out.
3. Cook pasta according to package directions, omitting salt and fat. Drain well.
4. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add cheddar, fontina, remaining 1/2 teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13 x 9inch baking dish coated with cooking spray. Combine grated Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.
For baby: Omit black pepper. Serve spoonfuls in a small bowl. Cut the tomatoes and macaroni, if needed, into bite-sized pieces.
2.Beef and Vegetable Potpie
For baby: Serve spoonfuls of potpie in a small bowl.
1 tablespoon olive oil, divided
1 pound ground sirloin
2 cups chopped zucchini
1 cup chopped onion
1 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3 garlic cloves, minced
1/4 cup tomato paste
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium beef broth
2 tablespoons cornstarch
2 tablespoons water
1 (11-ounce) can refrigerated soft breadstick dough
1. Preheat oven to 400°.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients; sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in tomato paste and next 3 ingredients. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add cornstarch mixture to pan; cook 1 minute, stirring constantly.
3. Spoon beef mixture into an 11 x 7inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400° for 12 minutes or until browned