Cut vegetables into small pieces and steam in a vegetable steamer over 1 or 2 inches of water in a tightly-covered pot. Reserve water, to use as a thinner when puréeing vegetables.

The approximate ratio of vegetables to liquid is 2 cups of fresh vegetables to between 1/3 to 1/2 cup of liquid.

Place steamed vegetables and a little of the reserved steaming water in a food processor or baby-food grinder and purée to a soft consistency.

To add flavor and protein, try adding an equal amount of baked or steamed potato to the steamed vegetables and purée together. Thin mixture with milk (breast milk or formula) to desired consistency.

Freeze unused portions immediately - see storage tips for freezing advice.

Recipe from Babysense by Frances Wells Burck.

Cut meat into 1/2-inch cubes, trimming off all fat.
Add 1 cup of stock (either meat or vegetable) to 1 cup of meat.

Simmer until meat is tender - 45 minutes to an hour. Drain stock, reserving the liquid. Purée using l/2 cup of cooking liquid for each cup of meat.

Freeze extra portions immediately.

Recipe from Babysense by Frances Wells Burck.

6 small apples* (red, yellow, or green)
1/2 tsp cinnamon
1/4 cup sugar*

Peel, core, and slice six small apples. Place in blender or food processor along with enough water to slightly cover apples. Puree apples until desired consistency is achieved. Poor pureed apples into mixing bowl. Stir in cinnamon and sugar. Mix well. Pour apple mixture into ice cube trays or baby food containers and freeze. Makes one ice try or six small baby food jars.

To serve, remove apple dessert from freezer in desired quantity. Let thaw or defrost in microwave. Serve slightly warmed.

If using ice cube tray:
After cubes have frozen, remove from tray and place each cube in a freezer bag for easy use.

* Recipe Chic Note: You can substitute whole apples for two cups of natural unsweetened apple sauce. The amount of sugar used in this recipe can be increased or decreased depending on your taste and preference.

Recipe submitted by Lori, mother of 1, Sherwood Ward, Topeka Kansas Stake, USA (inspired by Gerber Baby Food.)

1 chicken breast
1-8oz. bag frozen sweet peas*
Rice Cereal, commercial baby food brand

Poach chicken breast and cut into small strips. Add a few tablespoons of water and puree chicken in blender or food processor. Set aside. Steam sweet peas until tender. Puree till creamy. Strain peas to remove outer peels. Add strained sweet peas to chicken and stir. Add rice cereal as desired, along with appropriate amount of water. Mix all together till creamy. Poor in ice trays or baby food containers and freeze. Quantities vary depending upon amount of rice added.

To serve, remove Sweet Pea, Chicken & Rice Dinner from freezer in desired quantity. Let thaw or defrost in microwave. Serve slightly warmed.

*May be substituted for fresh or canned

Recipe submitted by Lori, mother of 1, Sherwood Ward, Topeka Kansas Stake, USA.

Using your favorite meatloaf recipe, make smaller portions and bake in muffin tins. These freeze well and can be reheated for a dinner or snack.

RC Note: This is an easy meal to make and use when the rest of the family is eating things that the baby can't.

Recipe submitted by Lisa, mother of 5, Salem Ward, St. Johns Arizona Stake; recipe taken from Feed Me! I'm Yours by Vicki Lansky.

1/2 cup cooked boneless chicken, chopped
1/4 cup cooked brown rice
1 ripe peach
1 tablespoon peach juice
1 tablespoon milk
2 teaspoon wheat germ

Mix all ingredients together and chop roughly in a food processor or blender.

Store portions immediately.

Recipe from About.com's Recipe Source.

1 sweet potato
1 carrot, finely grated
1/4 cup plain yogurt
1 egg
1 tablespoon raisins (optional)
grated nutmeg (optional)

In microwave oven, cook sweet potato at 100 percent for 5 minutes, or longer if it is very big, pricking skin before cooking. Carefully remove the meat of the potato. In a bowl, mix in the carrot and yogurt, then the egg; blend until smooth. Add the raisins and nutmeg sprinkle if you are using them. If the mixture appears dry, add another tablespoon yogurt. Cook at 100 percent, uncovered, for 2 minutes. Stir, cook 1-1/2 minutes more. Let rest 2 to 3 minutes. This tastes best if served as soon as it cools. Serve with a dollop of cold yogurt.

Yield: 2 cups

RC Note: If preparing this recipe for younger children (younger than 8 months), simply omit the raisins

Recipe from Microwave Cooking for your Baby and Child, by Eileen Behan, R.D.

5 apples or pears, peeled, cored and diced
(Unsweetened applesauce can be substituted for fresh apples.)
1 ½ cups plain yogurt

In a medium saucepan over medium heat, combine 2 ½ cups diced fruit and 1/3 cup water. Cook until the fruit begins to soften and lose shape, about 5 minutes. Remove from heat and transfer to a clean bowl, stirring occasionally until cool.

Transfer the cooked fruit to a resealable plastic bag. Pressing as much air out of the bag as possible, seal the bag and store it flat in the freezer until the fruit is firm, about 2 hours.

Remove the fruit mixture from the freezer. Working in batches if necessary, place fruit mixture in the bowl of a food processor and pulse until puréed, about 20 seconds. Transfer to a medium bowl. Fold yogurt into the fruit puree until well combined. Fill individual waxed paper cups with mixture. Cover each with plastic wrap, and place in freezer until hard, about 6 hours or overnight. Once frozen, the push-up pops may be stored in the freezer in sealed plastic bags for up to two weeks. Squeeze the bottom of each cup to release and raise the pop for eating.

Makes about 2 dozen (actual quantity will depend on cup size)

Variation For Older Babies: For babies older than 12 months, you can make these pops using peaches, blueberries, raspberries, or strawberries. Use 2 ½ cups fresh or one 12-ounce bag of quick-frozen fruit, with no sugar added. Place the fruit directly into the bowl of a food processor (do not cook), and pulse it until it is puréed; fold in the yogurt.

Recipe from Martha Stewart Baby, special issue, Spring 2001.

Beat together:
2 eggs
1/2 cup apple juice or milk
1/2 teaspoon vanilla

Pour mixture on small cookie sheet/or shallow baking dish. Tear 2-3 pieces of whole grain bread into pieces or sticks. Place pieces in the mixture and wait until they completely soak up the liquid.

Cook thoroughly on stove top in a greased or oil-sprayed pan so none of the egg remains raw.

Serve immediately.

Fun Variation: Instead of tearing the bread into sticks or chunks, use mini-cookie cutters to cut shapes out of the bread.

Recipe from the 2nd edition, revised, Super Baby Food, by Ruth Yaron.

1 beaten egg
1/2 cup milk
1/2 cup grated cheese
2 cups leftover brown rice
1 cup broccoli, finely chopped
1 chopped onion (sauté first if you wish)

Mix well in order given and turn into buttered casserole dish, cover and bake at 350ºF for 45 minutes.

Recipe from the 2nd edition, revised, Super Baby Food, by Ruth Yaron.

1 tablespoon extra-virgin olive oil, plus more for custard cups
10 oz. green beans, trimmed and cut into 1/4-inch lengths
1 small onion, finely chopped
4 oz. boiled ham, cut into small dice
8 large eggs
1/3 cup milk
1 cup grated Swiss cheese (recipe calls for Gruyère cheese)
1/4 teaspoon salt

Preheat oven to 325ºF. Brush six 8-oz. custard cups or remekins with oil; set aside. Place beans in a steamer basket set over a pot of simmering water. Steam until just tender and bright green, 5-6 minutes. Remove from pot and set aside.

Heat oil in a small skillet over medium-low heat. Add chopped onion, and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add diced ham, and continue stirring until coated with the onion mixture. Set aside to cool slightly.

Whisk eggs and milk in a large bowl until well blended. Stir in cooked beans, ham mixture, cheese and salt. Pour into prepared dishes, filling almost to the tops.

Place dishes on a baking sheet, and bake until centers are set and top is golden brown, about 30 minutes. Serve warm or at room temperature. If desired, let cool 5 minutes, then unmold the pies onto plates.

Makes six 8-oz. servings.

RC Note: This recipe can also be made into one large pie: Brush a 9-inch baking dish with oil, and increase the cooking time to 35-40 minutes.

Recipe from Martha Stewart Baby, special issue, Spring 2003.