Winter recipes for babies and toddlers

When Jack Frost is tapping at the window, family mealtimes cry out for warm, delicious winter dishes that warm up your baby’s tummy as well as providing the nourishment she needs to help combat winter colds and flu.

From tasty purées to tempt your just-weaned baby’s tiny tastebuds, to hearty soups you can enjoy yourself and whiz into a yummy pasta sauce or finger food dip for your older baby, along with classic winter soup and chili for your toddler, gurgle has just the winter recipes you need for your baby once she’s six months old and ready for solids… but they’re not just for your baby. Make up enough for the whole family, setting aside your child’s portion before adding any salt to yours, and enjoy it together!

Spicy apple and blueberry oatmeal

This gives you and your baby a great start to the day and the fruit boosts the fiber and vitamin content.

You’ll need:

½ cup oatmeal
¾ cup water¼ cup unsweetened pure apple juice
1 small apple, peeled and diced
1 pinch nutmeg
1 tbsp fresh or frozen blueberries
½ cup milk

Pour the water and juice into a pan and bring to the boil. Add the diced apple and blueberries (if your baby isn’t used to lumpy foods yet, you can purée these), then add the oatmeal and stir well. Return mixture to the boil, then reduce heat to a gentle simmer. Add nutmeg and allow to thicken over a low heat. Stir in milk just before serving.

Warm winter squash

This is a great basic purée and you can also add it to rice or cereal. For older babies and toddlers (and even mom and dad!) it makes a great dip or sauce for pasta.

You’ll need:

1 winter squash (butternut or acorn), diced and roasted until soft
3 cups chicken broth
1 tsp each of nutmeg, cinnamon and ginger
½ cup milk

Purée the squash in a blender and transfer to a large pan. Add chicken broth and whisk to mix. Bring to a simmer. Add spices, whisk again and simmer for 15 minutes. Add milk, whisk and return to simmer briefly. Allow to cool sufficiently before serving.

Hearty chicken noodle soup

Prepare this from scratch using home-made chicken broth, or use store-bought no-sodium chicken broth. Avoid using bouillon cubes or powder, as these may be too high in sodium for your child.

You’ll need:

1 store-bought roast deli chicken (if preparing broth base from scratch) or 1 quart store-bought no-sodium chicken broth
3 quarts water (2 if using store-bought broth)
2 tbsp canola oil
2 each of carrots, parsnips, and celery stalks, diced
I large onion, diced
1 tsp thyme
3 cups egg noodles (use baby pasta for a young baby)

Bring water to boil while trimming meat off chicken. Add chicken skin and bones to boiling water, and reserve the meat. Simmer on low for 20-30 minutes, then strain into a separate pot and discard bones and skin. If using store-bought chicken broth, mix it with 2 quarts water and bring to simmer. Place vegetables in skillet with oil, and sauté until soft (8-10 minutes). Add chicken broth and thyme. Bring to a simmer, add noodles (you can also dice and add some of the reserved roast chicken) and cook over a low heat for 10-12 minutes.

Scrumptious meaty chili

Serve this up in traditional fashion with cooked rice, or spoon it over mashed potato. You also can substitute diced squash for the meat if you’re raising your baby as a vegetarian.

You’ll need:

1 medium onion, diced
1 red pepper, seeded and diced
4 oz mushrooms, diced
2 tbsp canola oil
½ lean ground beef, or ground chicken
1 cup no sodium chicken broth
1 tsp Worcestershire sauce
1 can red or black beans, rinsed
Pinch of chili powder (optional)

Sauté diced vegetables in canola oil until soft (8-10 minutes). Brown ground meat in a separate skillet and blend in food processor to get rid of lumps. Add to vegetables and stir in chicken broth, Worcestershire sauce, beans and chili powder. Cook on a low heat for 20 minutes.

Yummy rice pudding

The perfect winter pudding for all the family!

You’ll need:

1½ cups water
¾ cup shortgrain rice
2 cups milk
¼ cup sugar
Pinch of salt
1 egg, beaten
¼ cup raisins
1 tbsp butter or margarine
½ tsp vanilla extract

Cook rice as package instructions direct. Bring water to a boil in medium-sized pan. Add rice, stir and simmer on a low heat for 20 minutes. In another pan, combine 1½ cups cooked rice, 1½ cups milk, sugar and a pinch of salt. Cook over a medium heat until thick and creamy (15-20) minutes. Stir in remaining milk, beaten egg and raisins. Cook for 2 minutes more, stirring. Remove from heat and stir in butter or margarine, and vanilla extract. Serve warm.

Check out gurgle’s healthy snack recipes too.

The information in this feature is intended for educational purposes only. If you have any concerns about your health, the health of your child or the health of someone you know, please consult with a doctor or other healthcare professional.

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Last Modified: 01/01/2009

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