Category Archives: Toddler Food

Toddler Food – Beety Yammy Cheesy ‘n Tomatoey Pasta!

The last few weeks have been a tad stressful. We moved, and for anyone that knows us that is not a simple task. Having a two year old that doesn’t really understand what is going on makes life that much more difficult – oh and the fact that I’m 7 months pregnant. In the process of the move I ran out of something that has been a  lifesaver for me – my toddler food baggies that i made up a month ago! Here’s a link to them all. I was resorting to Kraft Dinner at some points, as nothing was unpacked for cooking her something healthy. I quickly saw a change in her taste buds and anything healthy was quickly going out the window. Now that we are settled in I decided to spend some time making a crap load of the baggies again. I try to cram as many healthy veggies and protein into them as I can and this recipe is jammed packed with both!

Toddler Food – Beety Yammy Cheesy ‘n Tomatoey Pasta

32 Servings

Ingredients:

Veggie Sauce

1 large can or bottle of your favorite tomato sauce
1 large beet
1 medium yam or sweet potato
1 medium onion
1 1/2 cups of frozen peas
2 cloves garlic
1/2 cup soft or medium firm tofu (optional)
2 packages of different pasta (rigatoni and penne)
olive oil
salt n pepper

Cheese Sauce

2 tablespoons butter
2 tablespoons flour
2 cups milk
1 1/2 cups grated cheddar cheese
salt n pepper

Heat oven to 400 degrees.

Chop up beets and yams into 1/2 inch cubes. Toss with a splash of olive oil and season with salt and pepper. Bake for around 30 minutes, checking half way through and tossing them around. They should start to caramelize and get golden when they are done. (Caramelizing the beets and yams will bring out the sweetness in these veggies)

Following instructions for pasta cook each bag/box separately in salted water. When pasta batch is done, drain and place in bowl and toss with a bit of olive oil to keep them from sticking together.

While veggies are roasting, dice onion and garlic. Saute in a tablespoon of olive oil on medium low heat till soft and translucent. Set aside when done.

Cheese Sauce:
In a medium saucepan melt butter. Add flour and whisk for around a minute. Slowly add milk, stirring till it thickens, then add more. After all the milk is added and the sauce has thickened, turn off the heat and add grated cheese. Season with a little salt and pepper.

In your food processor blend the beets and yams, peas, sauted onions and tofu. Add a little pasta water if it’s too chunky. Heat up your tomato sauce a bit in the pan you used for the onions.

Toss pasta with the tomato sauce and blended veggies, then add your cheese sauce.

Mix everything together really well and then separate into mini bags for freezing.

If the mixture seems to saucy, don’t worry. The pasta really absorbs a lot of the sauce. Give it a taste… nice and sweet, but packed full of goodness!

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Toddler Food – Pink Pasta!

OK OK i KNOW. Enough about the toddler food right?
Well too bad. Pass this recipe on to a friend that has a little one…

A friend of mine’s baby has a 1st birthday coming up. I can’t make the birthday party but I plan to meet up with her to give her a gift. 20 or more little baggies of goodness for her little one. She has yet to introduce cows milk so this recipe has goats cheese in it – cause babies LOVE the cheese!

Ingredients:

1 beet
1 medium yam
1/2 onion diced
1 small zucchini
1/2 jar of spaghetti sauce
1/4 cup of goats cheese
1 375 gram box of whole wheat or rice pasta
olive oil
1 clove of garlic (minced) or garlic con fit (for a more subtle taste)
salt n’ pepper

(sorry! forgot to inculde half of an onion in the pic!)

Preheat oven to 400 degrees.
Slice your beets and yam into 1.5 x 1.5 inch pieces. Toss in olive oil with minced garlic and season with salt and pepper. Place on a pan and into the oven. Bake for around 35 minutes or until soft and a little golden brown.

Place a large pot of salted water on to boil. Add your choice of pasta (around 375 grams or a box – use whole wheat or rice pasta for babies!) and cook till soft enough for your child. Save around 1/2 cup of the pasta water. Remove, rinse with cold water and toss with olive oil till ready to use later.

A note about Pasta: It’s important to give your pasta a lot of room to move in salted water. Get your biggest pot out, fill it 3/4 full. Put enough salt in to make it pretty much undrinkable. NOT like sea water, but close. I use 1 1/2 teaspoons per gallon of water. Stir it every minute or so, but especially in the beginning.

Drag out you food processor and insert the blade for grating food. Grate up your zucchini and onion. Remove and set aside.

Now insert the blade for pureeing food. Remove beets and yams from the oven and let them cool for a bit. When you can handle touching them place in the processor. Pulse until till chunky. Add reserved pasta water if it gets too dry.

Heat up 2 tablespoons of olive oil in a large frying pan. Throw in the onions and zucchini mix. Saute on medium to low heat until soft.

When they are soft add in the beet n’ yam mixture. Add the spaghetti sauce and simmer for 10 minutes on low. Remove from heat and add the goats cheese and salt and pepper to taste (and chopped parsley if you have it).

Toss in a bowl with cooked pasta and separate into mini bags for freezing! Enjoy!

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Toddler Food – Cheesy Yam ‘n Squash Pasta

Yam’s and squash. Two vegetables that were a thorn in my side growing up. Endless gagging sessions at the dinner table trying to appease my parents. They didn’t go by the “just try it” method – more like the “you’re going to finish your plate” method. Oh well! I like them now!

I suppose it was the texture that really got to me. One was stringy and one was pasty. Regardless, I will try to get my little one to eat it without her knowing with this new pasta dish… Oh and this is NOT a dish I would serve to adults… if you get my drift?

Ingredients:

1 half of a large yellow squash (a butternut squash would work as well)
1 medium yam peeled and diced into 1 inch pieces
1/2 onion diced
1 cup cottage cheese
1 cup grated cheddar cheese
1 half jar of your favorite spaghetti sauce
salt n’ pepper
olive oil

Preheat oven to 350 degrees.
Slice your squash into long 1 inch pieces. With a small paring knife scrape out all of the hairy insides. Cut these pieces in half and place on a baking sheet. Brush olive oil on all sides and season with salt and pepper (you could also toss them in a bowl with the oli). Pop the pan into the oven and bake for around 45 minutes or until soft and a little golden brown.

Peel the yam and cut it up into even pieces, around 1 inch big. Boil in salted water till your fork slides into a piece smoothly. You’ve cooked it too long if the piece falls apart when you slide the fork in. Drain and set aside when done. (You could also roast the yam, just follow the same steps for the squash)

Place a large pot of salted water on to boil. Add your choice of pasta (around 500 grams or a box) and cook till soft enough for your child. Remove, rinse with cold water and toss with olive oil till ready to use later.

Drag out you food processor and insert the blade for pureeing food. Remove squash from the oven and let it cool for a bit. When you can handle touching it, remove the skins with a knife and place in processor. Add cooked yams and pulse till chunky.

Add cottage cheese and pulse until smooth, around 30 seconds.

In a large pan heat up a tablespoon of olive oil and throw in your diced onions. Saute over medium heat till onions are soft (you can do this while pulsing the other veg).

Add the squash and yam mixture to the pan and then add half of the jar of sauce. Simmer for a few minutes. Remove from the heat and add the grated cheese.

Add around 3/4 of the mixture to your pasta. You will have some left over sauce, just freeze it for later. Get out your snack baggies and fill them up, seal them and place in the freezer for later use.

Test kitchen baby photo coming soon… just waiting for her to wake up from her nap! *dalyn

Here they are… she had TWO servings!

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Toddler Food – Veggie Packed Spaghetti n’ Cheese

It’s 12:15pm and somebodies ready for a nap. Sorry make that two somebodies are ready for a nap, or maybe one takes a nap and the other takes a shower and goes to the bathroom by herself for once? But what about lunch for the little one? There’s nothing like pulling out a little baggy of homemade goodness from the freezer, popping it into the microwave for 1 minute and watching your little one devour it. A full belly at my house before a nap means an extra half hour of sleep! And I’m all for that.

The following recipes can be made in tandem (the other one is coming soon. Having touble posting it). It will take around 2 hours but trust me – it’s so worth it. OK to be honest the clean-up SUCKS. BUT you will get 30+ single servings. And that’s GOLD on the days you don’t feel like making anything special. They are also great to leave/give to your babysitter when you are out. Give ‘em a try?

Ingredients:

375g of whole wheat rigatoni (1 full box) cooked in well salted water
3 Tbsp of olive oil
1 small head of broccoli
1 carrot
1 stick of celery
1 small zucchini
1/2 of a medium onion
1 package of soft tofu
1 can or bottle of your favorite spaghetti sauce
1 1/2 cup of grated cheese

Put on a large pot of salted water and start cooking pasta. When it is done, strain it and toss with a little olive oil in a bowl (or pot) and put aside. (i cooked two kinds of pasta separately and then mixed them together afterwards)


You could use any combo of veggies that are on their last legs in the fridge… cauliflower, bell pepper… etc… Put the grater disk on your food processor and cram in all of the veggies. In a big frying pan heat up your oil and add all of the veg and saute for around 8 to 10 minutes or until they are soft and pretty much cooked.


Add spaghetti sauce and tofu (really squeeze the tofu through your hands, you don’t want big thick chunks that baby might get weirded out by!). Simmer for 10 to 15 minutes on low heat. Season with salt and pepper.

Turn off the heat and add grated cheese. If you still feel the sauce will be too chunky for your toddler, dump it all in the food processor again and give it a few pulses.

Mix the sauce with the pasta, let it cool a little bit and then separate into small snack bags for freezing!

I find it easier to open up a whole bunch of the little baggies beforehand and have a wet cloth on hand when it comes time to try and close them. Good luck and enjoy!

Oh yeah… the clean up sucks… arg!

But a very happy Graye!

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Filed under Pasta, Toddler Food, Vegetarian