Here are some that have gotten an especially positive response from our little one and are healthy. All of these can be eaten by adults as well as baby. I’ll update as I find additional good recipes.
Ratatouille – great mixture of vegetables, especially in late summer when all are in season. Nice combination of spices. Puree this up for a great baby meal.
Borshch – this is a great recipe, bringing in some meat as well as late-season fresh veggies. Puree it, fill a bunch of bottles and stick them in the freezer to have meals on hand whenever needed.
Sauteed Chicken with Cherry Tomatoes – the cherry tomatoes and shallots give it sweetness, lots of protein from the chicken. A great meal for the family as well, so this one goes a long way. From The Oprah Magazine Cookbook, pg. 115
3 Tbsp. extra-virgin olive oil
6 boneless, skinless chicken breast halves (about 1.5 pounds) or chicken thighs
4 garlic cloves, smashed and coarsely chopped
6 shallots, peeled and coarsely chopped
2 pints cherry or grape tomatoes, rinsed and drained
1 tsp. dried oregano
¾ cup dry white wine
freshly ground pepper
1 pound spinach angel hair pasta, cooked according to package directions
-In a 12-inch skillet, a Dutch oven, or a lidded casserole, heat oil over medium-high heat.
-Add half the chicken and cook until golden brown, about 6 minutes total, turning midway through cooking time.
-Remove with tongs and brown remaining chicken breasts.
-Reduce heat to medium.
-Add garlic and shallots and sauté until fragrant, about 15 seconds.
-Add cherry tomatoes, oregano, white wine, ½ tsp. salt and ¼ tsp. pepper, and sauté until wine reduces by a third, about 4 minutes, shaking the pan from time to time.
-Return chicken to pan, cover, and simmer until chicken is cooked through and no longer pink, 5-7 minutes.
-Adjust seasoning to taste.
-Serve chicken over angel-hair pasta.