Best 4 Third Baby Food Chicken Sweet Potato And Spinach Recipes
Embark on a culinary adventure with our delightful Third Baby Food recipe, a harmonious blend of chicken, sweet potato, and spinach, tailored for your little one's growing needs. This wholesome dish provides a symphony of flavors and essential nutrients, ensuring a satisfying and nutritious meal.
Our comprehensive article features not just one, but three delectable recipes, each catering to your baby's unique preferences. The first recipe presents a simple yet flavorful puree, perfect for introducing new textures and tastes. The second recipe elevates the puree with the addition of herbs and spices, creating a more complex and savory dish. Finally, the third recipe transforms the puree into a finger food, encouraging your baby's self-feeding skills and promoting independence.
With step-by-step instructions and detailed ingredient lists, our recipes are designed to make your cooking experience smooth and enjoyable. We've also included helpful tips and tricks to ensure the best results every time. Explore the culinary possibilities and create a delightful meal that your baby will love.
ROASTED SWEET POTATOES AND WILTED SPINACH
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F.
- In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
SPICED CHICKEN, SPINACH & SWEET POTATO STEW
A healthy one-pot with warming spices that's low fat, low calorie, 3 of your 5-a-day and also full of fibre!
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
- Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
- Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
- Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
- Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.
Nutrition Facts : Calories 445 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
ROASTED CHICKEN WITH POTATOES AND SPINACH
On a cold day, nothing smells better than fresh herbs, onion and chicken baking in the oven. With the spinach stirred in, it's a one-dish meal. Recipe is from the Dallas Morning News.
Provided by Pinay0618
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
- Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
- Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP
A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.
Provided by Alejandra Ramos
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
- Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.
Tips:
- Choose organic ingredients whenever possible, especially for the chicken and sweet potatoes.
- Use fresh spinach for the best flavor and nutritional value.
- If you don't have time to make your own chicken stock, you can use a good quality store-bought brand.
- Make sure the chicken is cooked through before adding it to the sweet potatoes and spinach.
- Don't overcook the sweet potatoes, or they will become mushy.
- Serve the chicken, sweet potato, and spinach immediately, or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This recipe for Third Baby Food: Chicken, Sweet Potato, and Spinach is a great way to introduce your baby to new flavors and textures. It's packed with nutrients and easy to digest, making it a perfect meal for your growing child. With a few simple ingredients and a little bit of time, you can make a delicious and healthy meal that your baby will love.
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