Broccoli Potato Puffs

I came up with these for my daughter because she really likes to feed herself, has mastered all the 'single' ingredient foods, and loves fluffy textured foods. Babes need lots of nutrients so meal time really needs to pack a punch to help supplement what they are getting as their primary nutrition through breast milk… Continue reading Broccoli Potato Puffs

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Broccoli Potato Puffs
Prep Time 15
Cook Time 10
Servings
Ingredients
Prep Time 15
Cook Time 10
Servings
Ingredients
Instructions
  1. Pre-heat oven to 400 degrees and grease a medium sized sheet pan.
  2. Cook broccoli - I used a bag of steamable frozen broccoli to help cut down on active prep time for myself.
  3. Cook potatos until fork tender. I used mini potatoes and just boiled them in a medium pot over medium-high heat for about 5-10 minutes. I was able to just cut them in half and scoop the flesh and discard the skins. You can also just used a russet potato that you have peeled and cooked.
  4. Place broccoli and potato flesh into a food processor and blend on high until well mixed and broccoli is about 'rice sized'. Move mixutre to a medium bowl.
  5. In the bowl combine the remaining ingredents, mix well.
  6. Using your hands form small balls with the mixture and place on greased sheet pan. You should be able to make about 18 puffs.
  7. Place puffs in the oven for about 10 minutes or until the internal temperature reaches 145 degrees. Puffs should be lightly golden brown.
Recipe Notes
  • Freezer Meal Alert! These puffs can be frozen after cooking. Just place in a plastic freezer bag. When ready to use pull out of the freezer and reheat in the microwave in 20 seconds increments.
  • Traditional Weaning: These puffs are made just for little ones. Once your babe is taking small bite-sized pieces you can crumble them to the right sized pieces for your babe!
  • Baby Led Weaning: To adjust for baby led weaning form into fingers instead of puff 'bites' for babe!
  • Adult Revision: Feel free to add a pinch of salt to season your puffs as a snack or side dish!

Chicken Parm Blend Burger

Enjoy a twist on the classic burger with an Italian influence! Award-winning burgers that are easy to make, crowd-pleasing, and nutritious. These can be frozen, adjusted for baby's first foods, and altered for carb-conscious diets.

Print Recipe
Chicken Parm Blend Burger
Enjoy a twist on the classic burger with an Italian influence! Award-winning burgers that are easy to make, crowd-pleasing, and nutritious. These can be frozen, adjusted for baby's first foods, and altered for carb-conscious diets.
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
burgers
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
burgers
Ingredients
Instructions
  1. Cook diced mushrooms in a large skillet over medium-high heat until mushrooms have shriveled, about 8-10 minutes. Remove from heat.
  2. While mushrooms cool, put the following ingredients in a medium bowl: ground chicken, grated parmesan, panko crumbs, 1/4 cup marinara, onion, garlic powder, italian seasoning, salt, and pepper. Add mushrooms in last and mix everything together.
  3. Form four patties and make a shallow indentation in the center of each patty with your thumb. Put patties on a plate and place in the fridge for 30 minutes or until you are ready to prepare.
  4. Cook burgers over medium heat on a pre-heated grill or in a large skillet that you used for the mushrooms. Flip the burgers after 8-10 minutes and cook for an additional 8-10 minutes. Burgers are done when they reach an internal temperature of 165 degrees or appear white all the way through.
  5. Spray buns with canola pan spray and place on the grill or skillet for 30 - 60 seconds to warm and slightly toast.
  6. Spread marinara evenly on the bottom of the bun and top with a burger then 1 tablespoon of marinara then one tablespoon of shredded parmesan. Garnish with a couple of fresh basil leaves before adding top bun.
Recipe Notes
  • Freezer Meal Alert! These burgers can be frozen after cooking. Just wrap each one individually with plastic wrap and place in a plastic freezer bag. When ready to use pull out of the freezer a couple of hours before and reheat in the microwave or on the stovetop over medium heat.
  • Traditional Weaning: These burgers can be cooked and served to little ones. Once your babe is taking small bite-sized pieces you can cook these burgers omitting the salt and then crumble them to the right sized pieces for your babe!
  • Baby Led Weaning: To adjust for baby led weaning just omit the salt from the recipe and form into fingers instead of burgers for babe!
  • Carb-Conscious Changes: Omit the top half of the bun to reduce carbohydrates. You may also remove the bun entirely and enjoy the burger with sauce and some veggies on the side!