Recipes for your Growing Baby

Category: Newborns

Here are some sample meals and simple recipes to inspire you to develop baby’s budding taste buds and groom him into a healthy eater.

Six to Nine Months:

Foods should be coarsely pureed or mashed

Breakfast

Iron-fortified instant cereal; breast milk or formula milk; water in a cup

 

Morning snack

Mashed fruit such as banana; apple and pear puree (see recipe below), full fat yoghurt; drinks - breast milk, infant formula, water in a cup

 

Lunch

Pureed cooked chicken; mashed cooked sweet potato (see recipe below); mashed cooked rice or porridge; drinks – breast milk, infant formula, water in a cup

 

Afternoon snack

Mashed steamed carrot or pear; drinks – breast milk, infant formula, water in a cup

 

Dinner

Ground beef or finely chopped cooked chicken; mashed cooked vegetable – including pumpkin, carrot, zucchini, spinach, peas, broccoli (choose from the list and ensure they are not mixed together); brown rice; water in a cup

 

Nine Months to One Year:

Chopped, finger foods

Breakfast

Wholemeal toast fingers with cream cheese; cereal with milk; oats; drinks – breast milk or infant formula, water in a cup

 

Morning snack

Fresh fruit platter with thinly sliced apple, orange segments (with membranes removed), seedless grapes (quartered with skin removed), pieces of banana, thinly sliced pear; cheese sticks or slices or wholemeal toast with thin spread of peanut butter; drinks – breast milk or infant formula, water in a cup

 

Lunch

Pasta with finely chopped tender chicken or salmon mashed; cooked chopped carrot; chopped avocado, yoghurt, water in a cup, breast milk or infant formula

 

Afternoon snack

Whole grain crackers

 

Dinner

Chopped chicken or meat and stewed vegetables, brown rice, mashed tofu, water in a cup

 

Start Cooking

Apple, Pear and Blueberry Purée

Blueberries contain more antioxidants than any other fruits.

Ingredients

2 ripe pears, 2 dessert apples, peeled, 100g blueberries and 2-3 tbsp water. Makes 3 portions.

 

To prepare

• Remove the core from the pear and apples. Roughly chop them and place them in a saucepan with the water and blueberries.

• Simmer for 8-10 minutes, until soft. Whiz until smooth, using a hand blender.

 

Sweet Potato, Carrot and Sweetcorn Purée

Some vegetables, such as sweet potato, carrot, butternut squash, pumpkin and sweetcorn are naturally sweet and these are popular with babies. Orange-coloured root vegetables are also rich in betacarotene, which is essential for growth, healthy skin and fighting infection.

Ingredients

1 small sweet potato (225g) peeled and chopped, 1 medium carrot (75g) peeled and chopped, 2 tbsp cooked fresh, frozen corn or canned corn. Makes 3 portions.

 

To prepare

• Put the sweet potato and carrot into a steamer and cooked or about 15 minutes, or until tender.

• Puree together with the corn and 4 tablespoons of water from the bottom of the steamer.

 

Cheesy Pasta with Broccoli and Peas

This is a good way to encourage your baby to enjoy greens.

Ingredients

Knob of butter, 1 small leek finely chopped, 1 tbsp plain flour, 250ml milk, 40g grated cheddar cheese, ¼ tsp Dijon mustard, 75g small pasta shapes, 50g very small broccoli florets, 40g frozen petit pois peas. Makes 6 portions.

 

To prepare

• Melt the butter in a saucepan. Add the leek and sauté for 2-3 minutes, until soft. Sprinkle over the flour, then blend in the milk. Bring to the boil, stirring until thickened.

• Add the cheese and Dijon mustard. Cook the pasta in boiling water according to the packet instructions.

• Add the broccoli to the pasta 5 minutes before the end of cooking time and cook for 2 minutes. Add the peas and cook for 3-4 minutes. Drain, and mix the pasta with the sauce.

 

Chicken and Gravy Casserole

You could bash the chicken to flatten it and then marinate in olive oil, garlic and lemon.

Ingredients

2 tsp olive oil, 2 chicken breasts sliced into strips, 2 onions thinly sliced, 1 tsp thyme finely chopped, pinch brown sugar, 1 tsp balsamic vinegar, 300ml beef stock, ½ tsp Worcestershire sauce, ¼ tsp tomato puree, 2 level tsp cornflour. Makes 3 portions.

 

To prepare

• Heat the oil in a deep frying pan. Season the chicken. Brown the chicken on both sides until lightly golden, then set aside on a plate.

• Add the onions to the pan. Sprinkle over the thyme. Cover and gently simmer for about 8-10 minutes, until very soft. Remove the lid, add the sugar and balsamic vinegar and fry until lightly golden.

• Add the stock, Worcestershire sauce and tomato purée. Bring up to the boil. Mix the cornflour with a little cold water then add to the gravy. Stir until thickened.

• Return the chicken to the pan. Cover and gently simmer for 4-5 minutes until cooked through. Serve with mashed potatoes.

Thanks for sharing!