Chicken Peas And Quinoa Baby Food Recipes
CHICKEN WITH PEAS & QUINOA
Ever tried quinoa? It makes a nice substitute for rice or couscous, and this recipe is a delicious introduction to its fabulous taste and texture.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
- Add the paprika and quinoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 63.2 g, Cholesterol 66.5 mg, Fat 11.3 g, Fiber 10.3 g, Protein 36.6 g, SaturatedFat 1.6 g, Sodium 1079.3 mg, Sugar 4.2 g
CHICKEN, PEAS AND QUINOA BABY FOOD
This baby food is for older babies who can chew well. I made this recipe up and although I know it is healthy it is not approved by the FDA or a pediatrician. My son loves it and does not have any problem eating or digesting it and that is good enough for me. I use all organic ingredients and freeze it in an ice cube tray. Reheat in the microwave 15 seconds at a time stirring each time.
Provided by Chef Jean
Categories Chicken
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the first 4 ingredients, uncovered, in a medium sauce pot for 20 minutes.
- Remove from heat and puree with an immersion blender until the chicken and peas are smooth enough for baby to eat. I leave some very small pieces, but you can puree as smooth as you want.
- Add the last 4 ingredients a stir to combine.
- Thin with more water, milk, breast milk or formula if needed. Cool to room temp then freeze.
Nutrition Facts : Calories 83.2, Fat 3, SaturatedFat 0.4, Sodium 234.5, Carbohydrate 11.2, Fiber 2.3, Sugar 1.7, Protein 3.2
QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS
Whole Foods Recipe"Roasted or rotisserie chicken works perfectly in this recipe. Any leftover quinoa primavera can be chilled and tossed with vinaigrette to make a lively salad."
Provided by 572148
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 298.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 26.2, Sodium 48.7, Carbohydrate 37.5, Fiber 6.5, Sugar 3.7, Protein 18.6
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