As you enter and progress through baby’s second full year of life, you should have a pretty good baseline going in the solid food department. They’ll have liked some things more than others, and possibly shown allergic reactions to stuff you now know to keep them away from. (Never stop being vigilant about possible allergens, though!) Here are some great baby food recipes for this stage of your little one’s adventures with solid foods.
Delicious, nutritious, and packed with energy to get the whole family through the day!
1 cup milk
1 cup cottage cheese (alternates: plain yogurt or tofu)
1/2 banana, peeled
1 cup frozen unsweetened strawberries
1 1/2 cups frozen pineapple
a few drops of liquid stevia, or 1/2 teaspoon stevia powder (optional)
Place all ingredients in blender and blend on high until very smooth. (If you have a lower-powered blender, consider blending the milk, cottage cheese, and banana first. Add the frozen fruit a little at a time.)
Pot pies are a great way to cover three food groups all at once, and they’re all important to baby’s health and development. On top of that, it’s a great way to start combining flavors.
1 tbsp. olive oil, divided
1 pound ground sirloin
2 cups chopped zucchini
1 cup chopped onion
1 cup chopped carrot
1 tsp. dried basil
1/2 tsp. dried thyme
1 package (8 oz.) pre-sliced mushrooms
3 garlic cloves, minced
1/4 cup tomato paste
1 1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
1 can (14 oz.) beef broth
2 tbsp. cornstarch
2 tbsp. water
1 can (11 oz.) refrigerated soft breadstick dough
1. Preheat oven to 400°.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel.
3. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients; sauté 7 minutes or until vegetables are tender.
4. Return beef to pan. Stir in tomato paste and next 3 ingredients. Bring to a boil; cook 3 minutes. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan; cook 1 minute, stirring constantly.
5. Spoon beef mixture into an 11 x 7” baking dish coated with cooking spray. Separate breadstick dough into strips. 6. Arrange strips in a lattice fashion over beef mixture. Bake for 12 minutes, or until browned.
This great finger food can be made with frozen or fresh blueberries. If you’re using frozen and don’t want purple muffins, toss the thawed blueberries with some flour before you get going.
1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 cup packed light brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 tsp. grated lemon rind
2 large eggs
2 cups blueberries (fresh or frozen)
2 tbsp. granulated sugar
1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
5. If frozen, toss berries with 2 tablespoons flour; if fresh, skip this step. Gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle granulated sugar evenly over batter.
6. Bake for 20 minutes, or until muffins spring back when touched lightly in center.
7. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature.
As long as the pre-packaged sauce you buy isn’t too spicy, this is actually a great time to introduce your little one to curry.
2 chicken breasts
1-3 tbsp. groundnut or sunflower oil
1/2 tin coconut milk
100ml (about 1/2 cup) water
1-2 tsp. corn flour
1 clove garlic
2 tbsp. pre-packaged mild curry sauce
50g (about 1/4 cup) long grain or Basmati rice
1. Heat a little oil in a non-stick frying pan. Lightly fry the onions on medium heat and stir until they turn golden.
2. While the onions are browning, chop the chicken into small pieces and crush or finely chop the garlic.
3. Grate the carrots into the frying pan; add the chicken and garlic.
4. Add curry sauce and heat the mixture for five minutes.
5. Add coconut milk and stir until well mixed; add water and leave to simmer on a low heat for 5 more minutes.
6. In a separate saucepan, cook the rice according to the package instructions, then drain.
7. At the end of the cooking time, add corn flour to the curry to thicken the sauce. Serve on a bed of rice.
If you haven’t introduced your child to fish yet, this dish is a great way to start. Be mindful of potential allergic reactions, and don’t include any other new foods in the dish!
100g (about 1/2 cup) white fish fillet e.g. cod, haddock, plaice
1 large potato, peeled, cubed and boiled
200ml (about 3/4 cup) milk
1 knob (1-2 tbsp. by preference) butter
2 tbsp. frozen peas
1 small pot Greek yogurt
3 tbsp. grated cheese
1. Put the milk and butter in a pan and heat to boiling point; reduce heat to a simmer.
2. Poach fish over low heat, turning once. It should take only a few minutes to cook through.
3. Remove the cooked fish, retaining the milk mixture; flake the fish, carefully removing all bones.
4. Place the flaked fish into a small oven-proof dish with the frozen peas. Mix 2 tbsp. cheese with the yogurt and spoon over fish mixture.
5. Mash the potato, adding a little of the reserved milk, and use to top the fish and cheese mixture. Sprinkle over the remaining cheese and bake at 400°F for 20 minutes.
Need a quick veggie to round out dinner? You can toss these in the oven while you’re setting the table, and they’ll be done in no time!
1 pound green beans, trimmed
2 tsp. extra-virgin olive oil
1/2 tsp. sea salt
1. Preheat oven to 425°.
2. Place a jelly-roll pan in oven for 10 minutes. Place beans in a large bowl.
3. Drizzle with oil; sprinkle with salt. Toss well to coat.
4. Arrange green bean mixture in a single layer on preheated baking sheet.
5. Bake for 8 minutes, or until crisp-tender.
This is an excellent way to spice up breakfast!
2 cups whole wheat flour
4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. brown sugar (or 12 drops liquid stevia)
2 cups milk
4 tsp. melted butter or coconut oil, plus more for greasing skillet
1/2 cup pumpkin puree/canned pumpkin
1 tsp. vanilla
1. Mix the first 4 ingredients (flour through sugar) in a large bowl.
2. Mix the rest of the ingredients (milk through vanilla) separately from the dry ingredients.
3. Pour the wet ingredients into the dry ingredients. Whisk together until smooth, but do not overmix.
4. Let the batter rest for about 5 minutes.
5. Cook batches in buttered skillet on medium heat until bubbles form on the surface.
6. Flip and cook until golden brown.
7. Serve warm with butter and real maple syrup.
Even the pickiest little eater is likely to enjoy these great, veggie-based lasagna rolls. They store well in the freezer, and you’ll have plenty of leftovers for future lunches!
1 package (16 oz.) uncooked whole wheat lasagna noodles
1 pound shredded mozzarella cheese, divided (separate out one cup)
1 container (15 oz.) ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
1/4 tsp. pepper
1/2 tsp. salt
1 package (10 oz.) frozen chopped spinach – thawed, drained and squeezed dry
2 cups freshly grated Parmesan cheese, divided
2 jars (28 oz.) marinara sauce
1-2 cooked chicken breast, chopped (optional)
1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. Coat noodles with a bit of olive oil and lay out flat on a cookie sheet.
3. In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken (optional) and 1 cup Parmesan cheese.
4. Spread a thin layer of sauce on bottom of 9×13” pan (or two 8×8”).
5. Lay out a noodle on cookie sheet. Spread a layer of cheese mixture on the noodle, then add a layer of sauce.
6. Roll the noodle up, and place seam side down in pan. Repeat for other noodles.
7. Top entire casserole with remaining sauce, mozzarella, and Parmesan cheese.
8. Bake at 350°F for 30 min, or until hot and bubbly. Cover it if it starts to get too brown.
If you need a dish that can be enjoyed hot or cold, consider this tasty and nutritious quickie!
2 eggs, beaten
75g (1/3 cup) baby spinach leaves
1 knob (1-2 tbsp. by preference) butter
1 tbsp. grated cheese
1. Chop raw spinach into small pieces.
2. Melt butter in a pan and pour in beaten eggs.
3. When the eggs begin to solidify, add the spinach and cheese; fold the omelette over and cook until the egg is solid and the cheese melted.
4. Cut the omelette into strips, so your baby can hold them and feed themselves.
Thanks for reading! Lil’ Oopsies is dedicated to bringing you quality feeding bibs.