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Homemade Baby Food Recipes


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  #1  
October 4th, 2005, 01:21 PM
Ashes78
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Beginner Foods
Pureed Combination Foods
Chunky Combination Foods
Teething Foods
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  #2  
October 4th, 2005, 01:26 PM
Ashes78
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Bananas
1. Peel ripe bananas
2. Place banana in a food processor/food mill or blender and puree
3. You can also mash the banana in a bowl using a regular fork – heat in microwave for 25 seconds prior to mashing for extra softness
4. Add formula/breastmilk or water to thin or add cereal (if desired) to thicken up

Apricot Puree (using dried apricots)
1. 1 pound dried apricots
2. 2 c. white grape juice or apple juice (plain water is ok but the puree may be a bit bitter-consider using ˝ water or ˝ juice is you disagree with the juices or if baby cannot have juice)
3. Bring juice (or water or the combo) and fruit to a boil and simmer for 15 minutes.
4. Reserve any left over liquid to use for the puree
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add the reserved liquid as necessary to achieve a smooth, thin puree or
7. Add cereal (if desired) to thicken up
8. Note: puree will not freeze solid, but into slightly soft/slightly frozen cubes.

Blueberries
1. 1/2 pint of blueberries (fresh or frozen)
2. 4 c. water
3. Bring water to a boil. Add blueberries and simmer for 15 minutes until soft.
4. Reserve liquid and use a slotted spoon to transfer blueberries to blender/processor/mixer and puree.
5. If needed, add some of the liquid to blueberries.
6. Add cereal (if desired) to thicken up
*You can save the liquid to serve as juice or to blend in with cereals etc..

Melon (cantaloupe, honeydew, watermelon)

1. 1/4 cup sliced, soft, seedless melon, rind removed
2. Puree or mash with a fork - add cereal (if desired) to thicken up the melon achieve a smooth, thin consistency. **Melon does not need to be cooked as it is typically introduced at an age where baby can tolerate raw fruits. Melon may be steamed to tender and then mashed if you prefer without harming it.

Mango Creamy Puree
Ingredients:
1 Ripe Mango
Plain or Vanilla Yogurt OR
Apple or Pear Juice

Preparation Directions:
Peel, Deseed and Mash Mango until smooth
Add Yogurt or Juice until the proper consistency for Your Infant is achieved. ***If your infant is currently not eating yogurt and/or you do not wish to use any juice, simply peel, deseed and mash the mango the proper consistency for Your Infant is achieved***
Mangos are typically introduced later (between 8-10 months old depending on your pediatrician's recommendations and your infants maturity) and if this is the case with your baby, you may use mango as a great finger food! Simply peel, deseed and then cut into dices or chunks that are manageable for your baby!


Fruit Sundaes * (Excellent snack for 8months and up; toddlers and even older kids!)
1. 1/2 c. assorted fresh fruits (strawberries, apples, bananas, peaches, etc)
2. 2 tbsp. wheat germ
3. 1/2 c. cottage cheese
4. 2 tbsp. Apricot, blueberry etc.. Puree
5. 1 tbsp. sour cream (may be omitted)
6. Put the cottage cheese on bottom of a plate/bowl
7. Top the cottage cheese with the remaining ingredients
8. *Puree all the ingredients together for those babies 9 months and not on chunky foods


Blueberry Banana Yogurt

1 cup blueberries
1 whole banana
1 cup plain yogurt
2 tablespoons wheat germ
For Babies: Use 1 cup of your already made blueberry puree OR Microwave the blueberries just until the juices start to run, about 30 seconds. Place the banana, yogurt and blueberries in a blender and puree until smooth. For Toddlers: Slice the banana. Microwave the blueberries just until the juices start to run, about 30 seconds. Place a little yogurt in a dish and top with banana slices, blueberries, wheat germ and serve. This will make 2-3 servings.

Apples/Applesauce
1. Peel, core and cut apple into slices/chunks
2. Place slices or chunks into a pan with just enough water to slightly cover apples
3. Boil/steam until tender; be sure to check on the water level and stir
4. Apples may be mashed with a potato masher to achieve a smooth applesauce consistency. If your masher will not achieve a puree type of consistency, then follow steps 5 - 7
5. Reserve any left over water to use for thinning out the apples
6. Place into your choice of appliance for pureeing and begin pureeing.
7. Add the reserved water as necessary to achieve a smooth, thin puree
8. Add cereal (if desired) to thicken up the
9. Ask your pediatrician about adding some cinnamon for new tastes!

Avocado
1. Peel and de-pit a ripe avocado
2. Cut “meat” out and mash with a fork
3. There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture. Avocados do not need to be cooked

Peaches, Plums, Pears (Steam or Bake - these methods work for plums and pears as well)
1. Scrub fruit clean
2. Carve an X into 1 side of the fruit
3. Place X side down in a pan with an inch of water
4. Bring water to a boil and steam until soft and tender
5. Peel skin from fruit and remove pits and/or seeds
OR:
Peel fruit, de-pit/de-seed and cut into dices, steam until soft and tender then
OR:
Halve the fruit and place "open" side down in a pan filled with 1 inch of water, bake at 400F until soft and tender or puckering of the skin appears. Really Yummy when peaches are baked!!
6. Reserve any left over water to use for thinning out the fruits
7. Place into your choice of appliance for pureeing and begin pureeing.
8. Add the reserved water as necessary to achieve a smooth, thin puree
9. Add cereal (if desired) to thicken up.

Vegetable Medley

1/2 cup cooked fresh, frozen or canned vegetables (potato, sweet potato, green beans, peas, carrots, yellow squash), without salt added
2-4 tablespoons cooking liquid, formula or water

Cook fresh vegetables or use frozen or canned vegetables without salt or seasoning. (Read labels for ingredients.) Press vegetable chunks through a sieve or baby food mill. Thin with cooking liquid or formula to eating consistency. Or put cooked vegetables and liquid in a blender and puree until smooth. Serve or freeze. Freeze no longer than 1 month.

Note: After the individual vegetables have been fed several times, some good combinations are: potatoes and carrots, potatoes and green beans, carrots and peas.

Simple Strained Meat or Poultry

(for babies over 8 months)
1/2 cup cooked meat (small pieces of lean chicken, beef, turkey or pork)
2-4 tablespoons meat broth or formula

Cook lean meat (fat, skin and connective tissue removed) over low heat in a small amount of water. Puree meat and liquid until smooth. Serve or freeze. Freeze no longer than one month.

Egg Yolk Puree
(for babies over 8 months)

Cook one egg in simmering water 15 to 20 minutes. Remove shell. Remove yolk and mash with 1 tablespoon of formula or water until smooth. Serve or freeze. Freeze no longer than 1 month.

Note: Use only the yolk. Avoid feeding egg whites until 1 year to avoid problems with allergies. Use the extra egg white in the family’s casseroles, salads or sandwiches.

Your Choice Combo Dish
(for babies over 8 months)

1 cup cooked, cubed or diced meat (cut off fat)
1/2 cup cooked rice, potato, noodles or macaroni
2/3 cup cooked, diced vegetables
3/4 to 1 cup liquid (formula, broth or water)

Combine and blend until smooth. Serve or freeze in serving-size containers. If frozen, use within 1 month.

Note: If you prepare combination dishes, use them only after you have fed the individual food several times.

Creamy Custard

(for babies over 1 year)
3 egg yolks
2 tablespoons sugar
2 cups milk, warmed

Mix egg yolks and sugar. Stir in milk and mix well. Cook over low heat, stirring constantly, until mixture coats the spoon. Refrigerate. Use within 2 to 3 days
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