Give your baby their very own turkey dinner any time of year with this delicious homemade baby food recipe. Your baby will love the rich, comfort-food flavors (mine does!) of creamy mashed potatoes, green beans and roasted turkey. Even though it tastes yummy, you won’t find anything but healthy ingredients in this turkey dinner. Full of fresh green beans, potatoes, lean turkey and creamy yogurt, it tastes just as good as an adult version without the added salt and fats. It freezes well too, so you can make a big batch to freeze for later.
This recipe is appropriate for babies 7 months old and up, who are eating yogurt. Make it a smooth puree for youngsters and chunkier for bigger babies. Either way, this is sure to be a big hit!
In a small saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes. Add the green beans, potato, turkey, broth and herbs. Cover and cook for 20 minutes, until the vegetables are tender. Allow to cool.
To puree, add the cooled mixture and yogurt to a food processor and blend until smooth, adding more broth if necessary. Puree until you reach the desired consistency.
My 8 month old has started pushing away any sweet-tasting baby food in favor of more savory recipes that adults enjoy. I started mixing him up some comfort food classics like baby food lasagna and creamy chicken pot pie. He loves these recipes, banging his hands for more when I don’t move the spoon into his mouth fast enough. For a delicious, healthy homemade baby food recipe your little one will love; try this one with chicken, carrots, green beans and potatoes.
This recipe is a classic: roasted chicken, carrots and green beans with creamy mashed potatoes. You can make it easily from leftovers from your own dinner, or cook it on one pot if you are short on time (who isn’t?). I use all organic ingredients, sourcing my chicken from a local farm coop. If you can’t find organic chicken in your area, look for chicken raised without growth hormones. The addition of Greek yogurt adds a delicious creaminess while giving your baby probiotics and vitamins like potassium, calcium, B12 and D.
At this age, I also spice it up a bit. Garlic adds delicious flavor while acting as a powerful antioxidant. Ginger is renowned for its anti-inflammatory and intestinal benefits and healthy fats like olive oil boost the immune system. I also cook my veggies in homemade chicken stock. This is important, not only to add flavor, but for health. Studies have shown that chicken stock boosts the immune system while adding bone-building calcium. If you purchase store-bought stock, make sure to buy organic “stock”, not broth. Broth does not contain the nutrition benefits of stock since it is made from the meat instead of the bones.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: This recipe results in about 4-6 baby-sized servings. Double the recipe if you want to freeze a portion.
Comfort food goodness packed with nutrition.
In a small pan, sauté onion in olive oil until soft. Add carrot, green beans, potato, garlic and ginger. Pour enough chicken stock to cover and bring to a boil uncovered. Reduce heat to low and simmer until carrots are tender, about 10-15 minutes. Set aside to cool.
Place all ingredients into a food processor with yogurt and blend until smooth; using the cooking liquid to thin the puree until you get the right consistency.
Green beans are a staple in American kitchens. We all have our favorite ways of cooking them and eating them, whether it’s straight out of a can (vivid memories of school lunches), covered in cream of mushroom soup and fried onions, or simply steamed. Me? I like them with crispy bacon, garlic and onions. This is my go-to way to cook green beans. The recipe is easy and full of flavor, and you won’t find many leftovers when these hit the table. Cooked in a rich chicken broth and lots of fresh pepper; they have a savory taste you’ll love. The beans keep their bright green color and crunch, and swim in a delicious, garlicky broth. I usually dip my beans in it while eating them, and have been known to slurp up the rest directly from the plate.
Green beans are best when they are fresh and in season. Don’t buy beans that have dark spots or look shriveled or limp. You want them to be firm and bright green. You’ll find them in-season locally in late summer. The rest of the year, they are imported. The best green beans are young and small. These are tender and will cook quickly, no longer than 7-10 minutes. Larger beans require a longer cooking time and may lose their bright green color by the time they are cooked.
To prepare your beans, snip off the end with the stem by hand. This bit is tough and you don’t want to eat it. You can snip off both ends with kitchen shears or a knife to make it this process faster. If the beans are very long or large, cut them in half or into inch-size pieces.
In a medium-sized pot, cook bacon on medium heat until crispy and brown. Remove bacon to a paper towel, keeping about 1 tablespoon of bacon fat in the pan (if you don’t have this much, add some olive oil).
Add the onions to the hot pan, stirring until soft. Add garlic and green beans. Pour in chicken stock and season with salt. Bring to a boil.
Cook over medium-high heat, turning the beans every few minutes so they cook evenly. After 7-10 minutes, check the beans to see if they are tender. If they are, remove them from the pan with tongs, leaving the stock in the pan.
Turn the heat to high and let the stock reduce by at least half. When it is reduced, taste for seasoning and add fresh pepper. Toss the beans in the reduced liquid and arrange on a deep plate. Sprinkle bacon on top and serve.