Perfect Weaning Recipes for Busy Mums

When you start to wean your baby, the last thing you want to do is prep separate meals for the whole family.

The best kinds of meals are going to be ones that you can batch cook, and have plenty leftover to make up baby sized portions and that freeze easily!

When I started weaning Olivia, I still suffered with anxiety and had a particular fear around her choking. So baby led weaning didn’t work out for us very well at first. Instead, I prepped lots of (pescetarian) meals for her and blended them up.

These are my top meals (and quick recipes) that I used a lot while weaning Olivia onto solid food!

  1. FISH PIE
  2. BOLOGNESE
  3. LASAGNE
  4. PASTA BAKE
  5. LEEK AND POTATO SOUP

Fish Pie

Ingredients:

  • Frozen White Fish Fillets x 6
  • Frozen Haddock Fillets x 4
  • Peas
  • Plain Flour (25g)
  • Butter (25g)
  • Milk (1 pint)
  • Cheese
  • Baking Potatoes x 3
  • Chives
  • Black Pepper
  • Parsley
  1. Pre-heat the oven to gas mark 6 / 200 degrees C.
  2. Chop the potatoes and place them in a pan. Add boiling water to bring the potatoes to the boil and keep them on a medium heat. Stir regularly.
  3. In another pan, add the butter and flour. As the butter melts, whisk the butter and flour together to make a roux.
  4. Add a little milk at a time, whisking the roux into the milk. Whisk out any lumps and continue until you have used all of the milk to create the sauce. Do not let the sauce settle for too long.
  5. Sear the haddock and white fish fillets in a frying pan and remove the skin from the back of the fillets.
  6. Add cheese to the sauce and continue stirring. Add as much as you want for however cheesy you want your sauce to be!
  7. Add the fish and 2 cups full of garden peas to the sauce and stir regularly.
  8. Now add your herbs to the sauce. If you’re using ready chopped herbs, you need a pinch of black pepper, about a teaspoon of parsley, and a teaspoon and a half of chives.
  9. By now your potatoes should be soft enough to mash. Drain the water, and mash them using a splash of milk and a dash of butter.
  10. Pour the sauce, fish and peas into an oven dish.
  11. Gently scoop out the mash and spread it over the saucy layer into the oven dish. Use a fork to spread the mash so that it covers the dish evenly.
  12. Add more cheese to the top and put it in the oven for 20 minutes, or until the cheese has melted and browned.

This can easily make 6 portions, and is very easy to blend thanks to the sauce!

Slow Cooker Spaghetti Bolognese

Ingredients:

  • Mince / Quorn Mince (500g)
  • Chopped Tomatoes (2 tins)
  • Carrots
  • Brown Onion
  • Garlic (2 cloves)
  • Cheese
  • Spaghetti
  • Tomato Puree
  • Black Pepper
  • Basil
  1. Put a little bit of oil in the bottom of your slow cooker and turn the heat onto low.
  2. Peel and chop the onion and add that to the slow cooker.
  3. Crush the garlic and add to the slow cooker.
  4. Add the mince/quorn mince and chopped tomatoes.
  5. Stir the pot thoroughly.
  6. Peel and chop the carrots and add to the slow cooker.
  7. Add some tomato puree and stir the pot again.
  8. Add your herbs and stir again.
  9. Now you can leave your pot and come back to it later. I don’t tend to leave it more than 4 hours, even on a low heat, without stirring!
  10. About 10 minutes before you want to serve dinner, boil enough spaghetti for all of you. Then drain once cooked.
  11. Grate your cheese (cheddar or parmesan).
  12. Plate up and garnish with your cheese on top! The leftovers can be blended up for baby to enjoy with you, and are easy to freeze.

Lasagne

Ingredients:

  • Mince / Quorn Mince (500g)
  • Chopped Tomatoes (2 tins)
  • Aubergine x 1
  • Courgette x 2
  • Brown Onion
  • Garlic (2 cloves)
  • Cheese
  • Lasagne Sheets
  • Tomato Puree
  • Black Pepper
  • Basil
  • Easy Mix Béchamel Sauce / Ready Made White Lasagne Sauce
  1. Pre-heat the oven to gas mark 6 / 200 degrees C.
  2. If you need to prepare your Béchamel sauce, do that now.
  3. Put a little bit of oil into a frying pan and turn the heat onto low.
  4. Peel and chop the onion and add that to the pan. Stir until the onion starts to go transparent.
  5. Crush the garlic and add to the pan.
  6. Brown the mince/quorn mince and then add chopped tomatoes and stir.
  7. Stir the pot thoroughly.
  8. Chop the aubergine and courgettes and add to the mixture.
  9. Add some tomato puree and your herbs and stir again.
  10. Leave the pan to simmer while you pre-boil your lasagne sheets.
  11. Lay as many lasagne sheets as required on the bottom of your oven dish, then pour about half of your lasagne on top.
  12. Pour some of your Béchamel / White Lasagne Sauce over the lasagne.
  13. Repeat no. 11
  14. Top off your lasagne with more lasagne sheets, and the rest of your Béchamel / White Lasagne Sauce.
  15. Grate your cheese (cheddar or parmesan) and sprinkle it over the top of your lasagne.
  16. Cook for 30 minutes or until the cheese has all melted and begins to brown.
  17. Plate up – the leftovers can be blended up for baby to enjoy with you, or for you to have on another rainy day.

Pasta Bake

Ingredients:

  • Fusilli Pasta
  • Chopped Tomatoes (1 tin)
  • Tinned Tuna Chunks
  • Cheese
  • Tomato Puree
  • Garlic Puree
  • Basil
  • Oregano
  • Sweetcorn
  1. Pre-heat the oven to gas mark 6 / 200 degrees C.
  2. Boil enough pasta to fill your oven dish when cooked. Remember that pasta doubles in size when cooked, so don’t do too much!
  3. Drain your pasta and put it back in the pan. Add your tomatoes, tuna and sweetcorn. Depending on how much pasta you’re making, you may need more than 1 tin of chopped tomatoes.
  4. Stir the pot and add your purees.
  5. Grate some cheese. Add about half to your pot and continue stirring.
  6. Now add your herbs and stir thoroughly before you pour the pasta into an oven dish.
  7. If you’re not making baby a portion, add some crunched up crisps to the top of the pasta to make it nice and crunchy once baked. If you are making a baby portion, it’s probably best to just sprinkle the rest of the cheese on top.
  8. Bake in the oven for 20-25 minutes.
  9. Plate it up and blend/keep the rest for baby! Pasta is a great weaning food because it’s soft and easy for little ones to pick up with their hands.

Leek and Potato Soup

This one is one of my all time favourite recipes, so I’ve blogged it before! Check it out here.

This one is also great fun for babies because

  1. it’s already blended
  2. they get to munch on bread and butter with it

What are your favourite weaning recipes for your tots? Have you used any of these ones before?

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The 5 best one pot meals for busy parents

We all know the drill. Dinner time is approaching fast, the kids are being difficult, and there is a mountain of washing up in the kitchen. It happens to all of us.

Over time, our household has accumulated a list of one pot meals that we love. They’re quick and easy to prepare, they require minimal ingredients, and don’t take ages to cook. Our 17 month old loves them, and so does my husband and extended family. What’s more, they’re packed with healthy ingredients. Win win!

  1. Coconut Chickpea Vegan Curry

We love this one! It uses just 5 major ingredients, and some spices I guarantee you already have in your food cupboard. It took less than half an hour to make from start to finish, and was practically inhaled by my very picky toddler. It’s so creamy, and makes for perfect comfort food that you don’t have to feel bad about. It also does very well in the freezer, so its the ideal meal to batch cook and defrost later!

This recipe is by Jessica In The Kitchen. It’s not only vegan but gluten free (which is ideal if, like me, you have multiple family members with allergies. Jessica posts lots of recipes that are fit for those with allergies, so if you’re an allergy mum like me, you should check her out!

2. Sheet Pan Chicken Fajitas

Trust me, if you’ve got a child who’s a picky eater (or more than one!), you will love this recipe. The brilliant thing about fajitas is that you can so easily customise them! While this recipe calls for specific vegetables, we’ve used just about every vegetable we can think of, and our little monkey has gobbled it all up! This recipe uses vegan ingredients for the marinade, so you can make the fajitas vegan, vegetarian or full of meat. You can even use gluten free wraps if you have Celiac disease like me. We love sheet pan meals because you pop it all in the oven together and forget about it, which is brilliant if you have little people to keep an eye on!

This recipe comes from Show Me the Yummy.

3. Healthy Enchilada Pasta

Do your kids panic when they see anything green on their plate? Are they basically vegetable-phobic? In our household, anything with cheese is a winner, but anything that’s green gets left behind. This one pot enchilada pasta has the best of both worlds. It uses beans and pulses as the source of protein, so you know they’re getting healthy food, but to your little ones, it probably won’t feel like it. It’s also topped with a healthy portion of cheese, which in my experience will always make it attractive to little ones! Like the fajitas, we love this recipe because it’s so customisable!

This recipe comes from the wonderful Peas and Crayons

4. Chicken Chow Mein

Had a rough day and craving take-away, but need to feed the kids too? This one is for you. This chicken chow mein can be prepared and cooked from start to finish in half an hour. It uses spaghetti rather than fancy noodles, which you’re more than likely to find in your cupboard!

We use low sodium soy sauce and chicken stock when making this recipe as we are feeding our little one too, but if you’re making this solely for adults, feel free to omit this step!

In our experience, spaghetti is usually a winner in the toddler department, so we often have a spaghetti dish once a week. This recipe is great as it contains lots of veggies (but they’re covered in a flavourful sauce, so your little might not mind that much!).

This recipe hails from The Recipe Rebel

5. Italian Chicken and Vegetables

We LOVE Italian food. I love it even more when my daughter eats her vegetables! This recipe is super easy, super simple and very customisable. I love that it only takes twenty/thirty minutes; it’s the perfect food for your ‘oh my goodness, how is it nearly dinner time?’ moments.

This dish is also ideal for those nights when you desperately want something light to eat! As much as I love pasta (and often call my daughter the carb queen) I want her to learn that meals without it can be tasty too!

This recipe does call for 2 tbsp white wine OR stock. We use stock and have found it to be just as tasty! Find this recipe at Sweet C’s.

Do you love a good one pot meal? Have you got any great ideas that we missed? Let us know in the comments.

Organix Snacks for Babies and Toddlers!

We were recently sent a big box of goodies from Organix to review! Included inside were a number of baby and toddler snacks which are all vegetarian and some even suitable for vegans and children with cows’ milk protein allergies (CMPA).

Part of the bundle of goodies we were sent were these new pea-based snacks:

The pea puffs on the left are suitable for vegans and CMPA, and the other two packets are suitable for veggies and a huge win with Olivia! Her favourites are the cheese and onion lentil hoops, but whenever she eats them I have to sit her away from me because the cheese and onion smell is quite strong!
These packets are great for taking out and about with you and even for packed lunches, and are a fab alternative to just having unhealthy crisps in the kids’ lunch bags. Organix have a no junk promise, ensuring that these are pretty much as good for your children as you can get. I love that these have hidden veggies in them but are marketed as NORMAL things your child would eat, specifically aimed at kids and with fun, colourful designs on the packets to make them more appealing… In fact, these ones Olivia calls her “sweeties”:

The fact that she thinks they are sweeties is adorable and great from a mum perspective, because I can bribe her reward her good behaviour with “sweeties” that are actually not full of rubbish! No mum-guilt here!


Here’s what Amy and Oliver thought!

Oliver tucked straight into his pea puffs, infact he snatched the bag as soon as he saw them and ga
ve me a massive grin, I was very intrigued to see his reaction as he has a tendency to be picky sometimes, but as you can tell by the picture, he was tucking straight in and at some points I had to ask him to stop ramming as many as possible in his mouth.

They we’re great to have in my handbag or his nappy bag to take out and about and since trying them I have bought more as they’re good value for money and it’s reassuring to know what he is eating is healthy and won’t give him a massive sugar high.

I could tell he enjoyed it as Oliver does this super cute thing where when he is enjoying food shouts “Mmmmmm” and makes a cute attempt at saying “delicious!”

These biscuits were also a big hit with both of them, and definitely a much better alternative to normal sugary biscuits! Oliver and Olivia enjoyed sharing them and kept coming back for me!

All in all, these are fab little snacks for babies and toddlers of all different ages! Oliver is almost 2, and Olivia is 6 months older than him.

The no junk promise makes these the perfect selection for picky children who want a treat, without any mum guilt!

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How to make VEGAN Heart of Te Fiti cookies

I was writing my upcoming blogpost about the best Moana party ideas on Pinterest (subscribe to see it when it goes live), and as I was doing so my daughter was just too excited by the pictures of Heart of Te Fiti cookies… So, of course, I had to make some, and we did them vegan style!

What you will need (this will make 20-25 small cookies depending on individual sizes):

  • 250g plain flour
  • 125g Vitalite dairy free margarine (Flora also have a dairy free range)
  • 70g icing sugar
  • 1tsp vanilla essence
  • 1tsp/a splash of soya milk (we used Tesco own brand)
  • A green icing pen

Method:

1. Pre-heat the oven to gas mark 4/180 degrees C and place a sheet of greaseproof paper on a baking tray ready

2. Place the flour, margarine and sugar into a bowl and mix it with your hands until it is mixed well and forms a breadcrumb texture

3. Add the vanilla essence and enough soya milk to make the mixture sticky – you can mix this in with a spoon to save your hands getting even messier!

4. Roll a small ball of dough in your hands and flatten it out into a thick oval shape, repeat until there is no mixture left

5. Place the cookies into the oven for 20-30 minutes, checking them periodically until they’re a light golden brown colour

6. Place the cookies on a wire rack to cool

7. Once they have cooled down, grab your green icing pen and decorate them! It’s easier to do the swirl in one smooth motion and enough pressure to make sure the icing sticks to the cookie

8. You can eat them right away, but if you want the icing to set a little then pop them in the fridge for an hour or so first!

Let me know if you’ve tried them! I plan on doing these again for my daughter’s birthday party at the end of the month so would love to know if you’ve found any more Moana inspired party foods!

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Leek and potato soup in 10 easy steps

Hello mummies, daddies and anyone else reading!

Are you looking for a quick and easy, winter warmer recipe? This is just that (with a few little nudges along the way for you to take some time out for yourself)…

What you will need:

  • A large saucepan
  • Chopping board
  • Hand blender/food processor
  • Someone to do the washing up

Ingredients:

1 x onion
2 x leeks
6 x large potatoes
200ml crème fraîche
1 tbsp vegetable oil
1litre vegetable stock
Basil (no need for it to be fresh, though if you’re feeling extra posh you could throw a few fresh leaves in there)
Salt
Pepper
Bread and butter

Method:

1. Pour yourself a glass of wine, you’re probably tired and could do with it
2. Put the oil into the saucepan and set the hob to a medium heat
3. Chop the onion and the leeks – it doesn’t matter if they’re not fine, you’re going to blend it all anyway! – and pop them into the pan
4. Stir for about 5 minutes or until the onion starts to go clear – don’t let the onion go brown or it will make the soup look really unappetising!!!
5. Pour in the vegetable stock and turn the heat down
6. Peel and chop the potatoes and put them into the pan, then add the seasoning
7. Turn the heat back up and monitor for about 20 minutes or until the potatoes go soft enough to blend
8. Take the pan off the heat and get the blender out! Blend it until it’s mostly smooth and quite thick in consistency
9. Add the crème fraîche and stir it in
10. Place the pan back on the heat to warm the soup through, and at the same time butter your bread and prepare to serve!

You should all have yourselves an incredibly delicious soup!

This recipe can easily serve four people, so if there aren’t four of you there to eat it then you can absolutely freeze whatever is left and keep it for another time – we all need our precious time so save some by batch cooking!

I’m fairly certain you could create this dish just as easily using a slow cooker, but as I haven’t yet tried it I won’t recommend it – let me know if you have! PLEASE share your pictures in the comments or on our social media pages 🙂

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