Broccoli cheese baby food
Broccoli and Cheese Bites - Feeding Tiny Bellies
These broccoli and cheese bites are great for minimal mess eating, and are great for on the go! They are also great to pack for lunchboxes and are freezer-friendly!
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Can you ever go wrong with broccoli and cheese? It is one of those combos that just merges together so beautifully and always seems to work!
WHAT YOU’LL NEEDHere is what you’ll need to make these broccoli and cheese bites:
- Broccoli: Nutritional powerhouse rich in essential vitamins and minerals.
- Breadcrumbs: I like to use plain flavored panko breadcrumbs.
- Egg: Used as a binder to help hold these broccoli and cheese bites together.
- Shredded Cheese: Used to add flavor to these bites. You may use mozzarella cheese as a low sodium option, or a cheese blend for more flavor.
- Onions: Used to add extra flavor and subtle natural sweetness to these bites. Finely chop the onions so that there aren’t too many large chunks.
- Garlic Powder: For added flavor.
- Add broccoli florets to a small pot of boiling water and boil for 3 minutes. Drain and finely chop into small pieces and add to a bowl.
- Add the breadcrumbs, cheese, egg, finely chopped onion, and garlic powder to the bowl with the broccoli.
- Mix well until combined.
- Pack into a mini muffin pan and bake at 375 degrees Fahrenheit for 20-25 minutes, or until golden brown!
STORAGE INSTRUCTIONS
Once cooled, store the bites in an airtight container in the refrigerator for up to 3 days. To reheat, bake the bites at 350 degrees F for 5 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled bites in a freezer-safe Ziploc bag in an even layer and freeze for up to 3 months.
Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds.
- Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
- Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with ⅓ cup of almond flour.
- Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.
- This recipe makes 20 mini bites. You can make regular-sized broccoli and cheese bites by adding a few more minutes to the total bake time.
- I like to use a silicone muffin pan to bake these bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
Avoid using paper liners as these bites tend to stick. - Finely chop the onions as small as possible so that there aren’t too many large chunks.
- I usually use mozzarella cheese as it is lower in sodium compared to other cheeses, but feel free to use any type of cheese! I also love using a cheddar jack combo or a 4-cheese Mexican blend!
- Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!
You may also like:
- Cauliflower Tots
- Chicken and Broccoli Stir-fry
- Egg Bites
- 1 cup cooked broccoli florets about 1 cup when finely chopped
- ½ cup panko breadcrumbs
- 1 egg
- ½ cup shredded cheese
- ¼ cup onions, finely chopped
- 1/4 tsp garlic powder
Preheat the oven to 375 degrees F (190 degrees C).
Boil broccoli florets for about 3 minutes and drain. Finely chop into small pieces and add to a bowl.
Add the breadcrumbs, egg, cheese, chopped onion, and garlic powder to the bowl with the broccoli.
Mix well until combined.
Pack into mini muffin pan and press down. Bake at 375 for 20-25 minutes or until golden brown on top. Allow bites to completely cool before serving.
- This recipe makes 20 mini bites. You can make regular-sized broccoli and cheese bites by adding a few more minutes to the total bake time.
- I like to use a silicone muffin pan to bake these bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these bites tend to stick.
- Finely chop the onions as small as possible so that there aren’t too many large chunks.
- I usually use mozzarella cheese as it is lower in sodium compared to other cheeses, but feel free to use any type of cheese! I also love using a cheddar jack combo or a 4-cheese Mexican blend!
- Add salt and other seasonings for a bit more flavor if serving to adults.
I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!
Nutrition Facts
Broccoli and Cheese Bites
Amount per Serving
Calories
19.82
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol
10.4
mg
Sodium
33.24
mg
Potassium
25.4
mg
Carbohydrates
Fiber
Sugar
Protein
Vitamin A
59.19
IU
Vitamin C
4.21
mg
Calcium
20.72
mg
Iron
0.16
mg
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!
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//in 12-18 months, 18 months+, Homemade Baby Food Recipes | BÉABA USA broccoli, cheddar cheese, potato Main, Main Dish Vegetarian, Veggies 0 stars /by Julianna KlepackiWe love the combination of potatoes and cheese, so we were delighted to find a recipe on Weelicious that combines the classic combo with broccoli for added nutrients.
The recipe calls for cheddar cheese, but any cheese can work.
Recipe adapted for Babycook from Weelicious.
- Course Main, Main Dish
- Cuisine Vegetarian, Veggies
We love the combination of potatoes and cheese, so we were delighted to find a recipe on Weelicious that combines the classic combo with broccoli for added nutrients. The recipe calls for cheddar cheese, but any cheese can work. Recipe adapted for Babycook from Weelicious.
Ingredients
Instructions
- Put the potato and broccoli in the steamer basket.
- Pour water into the tank (level 3).
- Start the cooking process.
- When the potato and broccoli are cooked, put them in the blending bowl, reserving the cooking liquid.
- Add the cheddar cheese.
- Add some of the cooking liquid to bring the purée to the desired consistency and blend.
Recipe Notes
As always, please check with your pediatrician before introducing new foods to your baby.
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Carrot, Potato, Broccoli Puree with Cheese Encyclopedia Baby Food
Recipes 12-18 Months Gluten Free Flour Free Meat Free Sugar Free Egg Free Boil Dairy Low Calorie Lunch Vegetables First Food Snack Cooked Mashed Dinner
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Levchuk Victoria©Making baby puree with a fork is a good way to gradually introduce more texture into your baby's diet.
Combination broccoli with potatoes and cheese a great baby food recipe because it helps babies eat more greens.
The relatively strong flavor of broccoli goes well with potatoes and carrots.
Broccoli is an excellent source of vitamin C and also contains beta-carotene, folic acid, iron and potassium.
Carrot, potato, broccoli puree with cheese suitable for children over 12-18 months.
Introduced foods in baby food:
Instructions
-
Place the carrot and potato pieces in a pot with enough boiling water. You can cook vegetables in a double boiler, slow cooker, pressure cooker or just on fire.
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7 minutes before cooking add broccoli, cook until tender
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Drain the vegetable broth.
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Grind everything in a blender or under a press.
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Add butter and cheese.
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Add breast milk or formula to achieve a smooth, tender texture.
Social networks:
12-18 months of 24-36 months without meat without meat without meat.
Food in pieces Freeze Dairy products Low calorie Lunch Vegetables First courses High tea Cooked Recipes Fish Spices, herbs, seasoning Soup puree Dinner
Carrot and Broccoli Cheese Soup is a simple and delicious vegetarian first course that can be made even creamier by adding potatoes and leeks.
Vegetables used in the recipe without frying in a pan are only boiled in water, finally rubbed to a creamy state and enriched with your favorite spices.
Carrot and Broccoli Cheese Soup is perfect to warm up during the winter months for a light and nutritious meal! This recipe is perfect for people who are losing weight. No fat, only vegetables!
Carrot and Broccoli Cheese Soup pairs well with seafood to make this first course more sophisticated by garnishing with fried scallops, shrimp or shellfish. We just cook seafood separately and add it to the puree soup, it turns out tasty and interesting. For children, such a recipe with the addition of seafood is possible after 3 years.
Carrot and broccoli soup with cheese
Carrot and broccoli soup with cheese is a real treat! Very simple to prepare, in less than half an hour you will be served a complete meal with all the nutritional properties: mineral salts and vitamins from vegetables, proteins and calcium from cheese, the necessary ingredients for a truly impressive result.
The trick with to get a delicate result without overcooking broccoli flavor is to add the florets only towards the end of cooking, in the last ten minutes. Then let it rest a little before serving so that it thickens to the perfect consistency. Then skip it with an immersion blender to homogenize all the ingredients and get a homogeneous and fragrant cream of soup.
You can use meat or vegetable broth for this recipe.
Complementing carrot and broccoli soup with cheese with crunchy garlic croutons, and you get a real masterpiece that you can serve to friends or guests for dinner.
Soup Additives
This is a regular soup recipe, but for a creamier base, you can add potatoes, leeks or kohlrabi. The taste of the soup will become a little different, thicker, but will not lose its appeal.
You can also add garlic croutons, fried bacon, fried mushrooms, fried seafood to the cream base when serving, just eat with regular bread. All this add an interesting special taste. Moreover, these additives can be served on different days and each time the carrot and broccoli soup with cheese will have its own unique taste and aroma.
Freeze soup leftovers
Soup can be frozen in cubes, then added to another soup for thickening or stew as an additional vegetable ingredient with a special flavor.
What can I substitute for processed cheese?
Normally melted cheese pairs perfectly with vegetable puree, it dissolves well and gives a creamy taste. But it can be replaced with cream, the usual 5-6% cow's milk, if you like goat's milk, then you can also replace cheese with it.
Ordinary Russian or cream cheese is also suitable, the main thing is that the cheese melts at a high temperature. If you want to make the soup completely vegan then use almond milk. Personally, I don't like to pour milk into soups.
Can frozen vegetables be used?
Of course, frozen broccoli or carrots can be used, if mixed vegetables are available, that will also work. Just pour less water, because in this case you can’t always guess how much water the frozen vegetables give.
Simply Soup
If you don't blend the soup of carrots and broccoli with cheese, then I advise you to cut the vegetables finely, and chop the broccoli into relatively small inflorescences that will look beautiful. Creamy melted cheese gives the soup a white hue, as a result, green broccoli with orange carrots looks very impressive on a plate. It is this color combination that may appeal to a picky eater or just a small child who explores the world through his food and plate.
This soup can be offered to children after 12 months, when introduced to cheese and vegetables. Also, processed cheese can be replaced with ordinary Russian cheese, but keep in mind that it does not completely dissolve in the soup and can be pieces even after grinding.
Introduced foods for the baby: Broccoli, carrots, onions, Druzhba melted cheese, salt, Provence herbs optional.
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Carrot and broccoli soup with cheese
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