Baby Food Chicken With Vegetables Recipes

BASIC CHICKEN BABY FOOD

Steps:

• Boil: In a medium saucepan, bring the cubed chicken, broth and parsley to a boil over medium heat.
• Simmer: Turn the heat down to low and simmer, covered, for 15 minutes or until chicken is just cooked through. Let cool slightly.
• Transfer: Using a slotted spoon, transfer the chicken to a blender or food processor, leaving the broth in the saucepan. Reserve the broth
• Puree: starting on low and working your way up to high-speed, puree the chicken until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.
• Eat: serve to baby plain or added into another puree.
• Freeze: store a small portion in the fridge and freeze the rest for another meal.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

HOMEMADE VEGETABLE BABY FOOD

Steps:

• Place a steamer insert into a saucepan and fill with 2 inches of water or just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 10 minutes.
• Transfer steamed carrots to a food processor and process until almost smooth, scraping down sides periodically. Add 1/4 cup water from the saucepan and process until carrots are smooth. Repeat until desired consistency is reached.
• Scoop 1/3 to 1/2 cup pureed carrots into sandwich-size resealable bags. Squeeze bag to remove excess air and seal. Flatten bags and stack in the freezer.

BABY FOOD CHICKEN WITH VEGETABLES

Steps:

• Place chicken in a pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain.
• Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain.
• Place corn in a saucepan with 1/2 cup water. Bring to a boil; reduce heat; stir and cook until tender, 3 to 4 minutes. Drain.
• Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture.

STAGE 2 BABY PUREES: BLUEBERRY CHICKPEA PUREE

Steps:

• In a blender or food processor, add in the blueberries, chickpeas and rosemary.
• For a smooth stage 2 puree, puree on high for 1-2 minutes or until completely smooth, adding in 1 tbsp of water at a time to achieve this consistency.
• For a chunky stage 3 puree, pulse for 10 seconds at a time, scraping down sides every 30 seconds and stopping when you have desired consistency, adding in 1 tbsp of water at a time to achieve this consistency.