Chicken Stew For Babies Recipes

Steps:

• Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
• Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
• Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
• Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
• Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• Blend or puree together.
• Reheat as needed or freeze into cubes in an ice cube tray to make meals ahead of time.

Steps:

• Preheat a large pot over high heat.
• Add in 2 tablespoons olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown.
• Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
• Season the chicken with salt and pepper; then sprinkle it with the flour.
• Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.
• Continue to cook 5 minutes, stirring frequently.
• Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot.
• Simmer for about 10 minutes.
• Add in the peas and parsley; simmer 1 minute.
• Discard the bay leaf; serve with warm crusty bread.

Steps:

• Trim excess fat off roast and cut into 1-1/2 inch cubes.
• Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes.
• While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside.
• After the meat has been cooking for 40 minutes, add the carrots, onion, peas & potatoes. Cover and cook another 15 minutes or until vegetables are soft and meat is longer pink. If the water disipates before the vegetables are done, add more as needed.
• FOR INFANTS:.
• Separate the meat from vegetables. Using your food processor, puree the meat first to almost the desired consitency. Add the vegetables and puree until smooth or desired consistency.
• Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months.
• FOR OLDER BABIES:.
• Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes.

Steps:

• Blend all ingredients together.