Basic Chicken Dinner

recipe
Cooked chicken breasts can be difficult to puree to a consistency that baby will like. We've found that using ground chicken is a much easier option. You can substitute ground turkey for the ground chicken, if you'd like.

 

Yield:

2 cups or 4 (1/2-cup) servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Ingredients

Cooking spray
1/2 pound ground chicken
1/4 teaspoon dried rubbed sage
1 cup cooked brown rice
Water, breast milk, or formula

Preparation

1. Heat a medium skillet over medium heat; coat pan with cooking spray. Add chicken; cook 8 minutes or until browned, stirring to crumble. Stir in sage.

2. Place chicken mixture and rice in a food processor; process until desired consistency, adding water, breast milk, or formula, 1 tablespoon at a time, if needed.

Chicken and Rice with Apples variation: Stir 3 servings of Apple Puree or 1 cup peeled, steamed apple slices into processed chicken and rice mixture. Add water, breast milk or formula, 1 tablespoon at a time, if needed, until desired consistency. Yield: 2 1/2 cups or 5 (1/2-cup) servings.

Chicken, Spinach, and Rice variation: Place 3 cups bagged baby spinach leaves in a vegetable steamer. Steam, covered, 3 minutes or until spinach wilts. Add steamed spinach to processed chicken and rice mixture; process until desired consistency, adding cooking liquid, 1 tablespoon at a time, if needed. Yield: 2 cups or 4 (1/2-cup) servings.

Note:

Freezes well

Cooking Light First Foods,

Oxmoor House

August 2010
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