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Ground chicken baby food


Favorite Chicken Puree

Learn how to make iron-rich baby food with this easy recipe for Chicken Puree with three flavor combinations and easy storage tips. This works as a Stage 1, Stage 2, and Stage 3 baby food.

Chicken Puree for Baby

Incorporating iron-rich and protein-packed foods when you start offering baby solids can be a challenge, but this easy puree is a great option to have in the mix. It’s fast to make, stores easily, and can have a variety of flavors according to what you have on hand or prefer.

And you only need a few ingredients to make this baby food, so you don’t need to worry about spending a lot of money on ingredients you won’t be able to use up.

This chicken puree can be made super smooth and offered as a Stage 1 baby food, combined with other purees as a Stage 2 baby food, or pureed less smooth (or not at all) as a Stage 3 baby food.

You can even spread it onto toast or offer it on a preloaded spoon if you’re doing baby-led weaning.

Ingredients You Need

To make this recipe, you’ll need these ingredients:

  • Ground chicken: This usually contains a mix of white and dark meat, so it’s a good source of iron.
  • Olive oil
  • Dried thyme, oregano, or cumin, optional: You can add a spice for more flavor.
  • Chicken broth: I use reduced-sodium chicken broth for flavor but less sodium. You can also use salt-free if you prefer.
  • Additional baby food puree, optional: Add flavor and nutrients by mixing it with Sweet Potato Puree, Butternut Squash Puree, Avocado Puree, or Carrot Puree.

Step-by-Step Instructions

Here’s a look at how to make this baby food recipe so you know what to expect. Scroll down to the end of this post for the full recipe.

  1. Warm the olive oil in a skillet and add the chicken. Break up with a spoon.
  2. Cook until the chicken is cooked through and no longer pink.
  3. Add the cooked chicken to a blender with the broth and optional additional baby food puree. Add the optional spice if using.
  4. Blend as smooth as you like, adding more or less liquid as desired.

TIP: You can use water, breastmilk, or formula in place of the chicken broth if you prefer.

Frequently Asked Questions

Can I give my 6-month-old chicken?

Yes, it just needs to be prepared in a way that is easy for baby to eat. This puree has all the nutrients in chicken but is low in sodium and is easy to offer as a Stage 1 baby food. And since iron stores in baby start to run out around the 6-month mark, offering iron-rich foods is important.

Can you puree chicken in a blender?

Yes, it is easy to puree in a blender if you add some liquid to help it easily move around the blade. Cook the chicken first, then puree it to avoid having raw meat in the blender.

What baby food combinations work well with chicken puree?

You can combine any veggie puree with chicken puree such as Carrot Puree, Pea Puree, Butternut Squash Puree, Sweet Potato Puree, Broccoli Puree, or even Avocado Puree. You can use what sounds like a yummy combination to you and go from there.

Chicken Puree for Baby Led Weaning

You can serve large pieces of chicken using the baby-led weaning, or you can spread some of this puree onto a finger-size piece of toast. This is a good option since it’s so easy for baby to eat.

You can also put some of the puree onto a baby spoon and hand the spoon to baby so they can feed it to themselves. This is a great option for feeding baby, no matter which style of starting solids you’re doing.

How to Store

Let the puree cool, then divide into small storage containers and store in the fridge for up to 5 days. Heat briefly before serving. Or you can freeze in an ice cube tray overnight, transfer the frozen cubes to a freezer bag, and freeze for up to 6 months.

Thaw 1-2 cubes in a small container overnight in the fridge or for about an hour at room temperature.

(Find more on storing baby food.)

Best Tips for Success

  • Start with ground chicken for the easiest process of cooking this puree.
  • Use reduced-sodium or no-sodium chicken broth. You can also use water, breastmilk, or formula if you prefer.
  • Combine the chicken puree with Carrot Puree, Pea Puree, Butternut Squash Puree, Sweet Potato Puree, Broccoli Puree, or even Avocado Puree. Try any other baby food combination you think sounds good.
  • Puree very smooth to serve as a Stage 1 baby food.
  • Puree less smooth to serve as a Stage 2 and 3 baby food. You can also break up the pieces of cooked chicken, stir with the optional additional baby food, and serve to baby as a finger food.
  • You may also like Baked Chicken Meatballs, Instant Pot Butter Chicken, Chicken Noodle Soup for Kids, and Easy Baby Soup.

I’d love to hear your feedback on this recipe if you try it, so please rate and comment below!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 128kcal

Servings 4

  • ▢ 1 tablespoon olive oil
  • ▢ 1/2 pound ground chicken
  • ▢ 1/4 teaspoon dried thyme, oregano, or cumin (choose one, optional)
  • ▢ 1/4 cup reduced-sodium chicken broth (or no sodium)
  • ▢ 1/4 cup sweet potato puree (optional; or other baby food puree)

  • Add the olive oil to a medium pan over medium heat. When warm, add the chicken. Break up with a wooden spoon.

  • Sprinkle with desired spice, if using, and cook for 8-10 minutes, stirring occasionally and breaking up the meat into small pieces until fully cooked and no longer pink. Turn off the heat and let cool for a few minutes.

  • Transfer meat to a blender with the broth and sweet potato, if using. Blend well, starting on low and working up to high. Add more broth if needed to make a smooth puree.

  • Serve, or store in the fridge in ¼-cup portions or in the freezer for future use.

  • Green Pan Non-Stick Pan

  • Vitamix Blender

  • Store in the fridge in an airtight container for up to 5 days. Freeze the puree in an ice cube tray overnight, then transfer frozen cubes to a storage bag, with as much air removed as possible, and freeze for up to 6 months.
  • If you’d like to cook the sweet potato with the chicken, peel and dice 1 small sweet potato finely. Add to the pan with the chicken and cook until soft. Proceed with the recipe.
  • Use reduced-sodium or no-sodium chicken broth. You can also use water, breastmilk, or formula if you prefer.
  • Combine the chicken puree with Carrot Puree, Pea Puree, Butternut Squash Puree, Sweet Potato Puree, Broccoli Puree, or even Avocado Puree. Or try any other baby food combination you think sounds good.
  • Puree very smooth to serve as a Stage 1 baby food.
  • Puree less smooth to serve as a Stage 2 and 3 baby food. You can also break up the pieces of cooked chicken, stir with the optional additional baby food, and serve to baby as a finger food.
  • To serve this for baby-led weaning, form the raw ground meat into little oval meatballs and cook in the pan for 10-12 minutes, or until cooked through. The shape should be easy for baby to hold and self-feed.

Calories: 128kcal, Carbohydrates: 4g, Protein: 10g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 98mg, Potassium: 383mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3363IU, Vitamin C: 3mg, Calcium: 11mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Mini Chicken + Carrot Meatballs for Baby

by Michele Olivier on August 11, 2015 (updated Feb 26, 2021)

Jump to Recipe

5 stars (48 ratings)

These Mini Chicken + Carrot Meatballs are a perfect first finger food for baby, but don’t be surprised when the rest of the family starts popping them in their mouths as well! Filled with ground chicken, carrots, spinach and applesauce – these mini meatballs are a healthy (and completely addicting) food for baby and the entire family! 

The first time I made these mini meatballs was when baby Parker was first starting on finger foods.  Small and moist, these mini meatballs are a perfect food for baby to pick up and attempt to eat on their own.

But then the rest of us had to try them…

and we ended up polishing the rest of the meatballs off!  <—— so rude of us, I know!!

So, I had to make more and quick! These balls are that addicting!

The very next morning, I braved the store with both girls and got the only two ingredients I needed to make these meatballs again –  ground chicken and a bottle of wine. Well, you know the wine isn’t needed but it is always a good idea to have some on hand!

We had them again for dinner that night (adding some feta, which isn’t in the recipe, but totally gets a big YES in our books) and I served them over some basil pesto pasta with a side salad (for the adults) and a berry finger salad for the kiddos!

All of our plates were scraped clean! Yummmmmmmm!!!

But my addiction didn’t stopped there, I have made these meatballs into a sandwich filled with even more spinach, garlic-chive aioli and a ton of feta cheese pilled onto a ciabatta bun, used as the filling for lettuce wraps, and of course I have made them into patties and grilled them for some finger licking good chicken burgers (made with even more feta pilled on top as well as wayyyyyy too many slices of avocado).

A baby meal turned into a family meal! Score!!

The best part of this recipe is that it is totally adjustable to what you have on hand. Keeping the base ingredients you can switch out the carrots and spinach for anything you have on hand. Just make sure it is finely chopped.

Here are a few ideas for you – 

  • spinach + leeks
  • broccoli + asparagus
  • red peppers + strawberries (make sure to press the juices out of the strawberries in-between paper towels)
  • fennel + kale
  • feta + feta 🙂
  • golden beets + apple
  • pear + chard
  • 1 lb ground chicken or turkey
  • 1/4 cup applesauce or apple puree
  • 1/2 cup shredded carrot
  • 1/2 cup chopped spinach
  • 1/4 cup chopped green onion
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 tsp cumin
  • salt and pepper, to taste

  • Pre-heat the oven to 400 degrees F. Line a baking sheet with parchment paper, silicone mat or tin foil.

  • In a large bowl, place all of the ingredients. Gently fold together with your hands or spatula until everything is well incorporated. Let sit for 5 minutes.

  • Roll meat mixture into 1″ balls. I find it helps to wet your hands throughout the process.

  • Place the meatballs onto the baking sheet and bake for 15-20 minutes or until meatballs are cooked through and gently browned.

Age: 8 Months and up

Yield: 24-30 meatballs depending on size

Storage: you can store these meatballs in an airtight contatiner in the fridege for up to 4 days or in the freezer for up to 3 months.

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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Chicken cutlets for children recipe with photo step by step and video

Chicken cutlets for children

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Composition / ingredients

6

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servings:

Cooking steps

Cooking time: 1 h 20 min PT1h30M
  1. Step 1:

    How to make juicy and tender chicken cutlets for kids? The secret of these cutlets is actually very simple. But everything is in order. Start by preparing the necessary products on the list. Minced chicken should consist of breast, without impurities of skin and fat. Therefore, it is preferable to make minced meat on your own by chopping the breast in a blender or passing it through a meat grinder.

  2. Step 2:

    Cut the roll into slices, cover with milk and leave to soak. Then squeeze out the excess milk well. Whether or not to cut off the crust from the crumb before soaking is up to you. I did not - the bread soaks very well over the entire surface.

  3. Step 3:

    Peel and cut the onion into very small cubes. So that the onion is not felt at all in cutlets, you can pass it through a meat grinder along with minced meat. True, in this case, the onion will let in a lot of moisture, and the minced meat may have to be slightly thickened with flour or semolina. If your child does not like onions, you can not add it to cutlets at all.

  4. Step 4:

    Combine chicken mince, onion, soaked pressed bread, egg and salt in a bowl. If the children are old enough (schoolchildren), then you can optionally add a little black pepper. For children of kindergarten age, pepper is usually not added to minced meat.

  6. Step 5:

    Mix the minced meat thoroughly until smooth. It should turn out to be of medium density, not liquid. Leave the mince to stand for 5 minutes.

  7. Step 6:

    With slightly damp hands, shape the minced meat into medium-sized patties and coat on all sides with the breadcrumbs. You can also take store-bought breadcrumbs or make your own from dried and chopped white bread.

  8. Step 7:

    Place the patties in a parchment-lined baking dish. I got 8 cutlets.

  9. Step 8:

    Place an oblong piece of butter on top of each patty. Put the cutlets in an oven preheated to 180 ° C for 25-30 minutes. The exact time depends on the size and thickness of the patties, as well as on the features of your oven. Enjoy your meal!

Chicken can be replaced with turkey or any other meat of your choice. But keep in mind that in this case, the cooking time and calorie content of the dish will change.

Since the degree of salinity, sweetness, bitterness, pungency, acidity, hotness is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you are adding any of the seasonings for the first time, then keep in mind that there are spices that are especially important not to shift (for example, chili pepper).

Please note that every oven is different. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use the useful information about the features of the ovens!


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Calorie content of products that can be included in the dish

  • Whole cow's milk - 68 kcal/100g
  • Milk 3.5% fat - 64 kcal/100g
  • Milk 3.2% fat - 60 kcal/100g
  • Milk 1.5% fat - 47 kcal/100g
  • Concented milk 7, 5% fat content - 140 kcal/100g
  • Milk 2.5% fat - 54 kcal/100g
  • Kurin egg - 157 kcal/100g
  • Evacal protein - 45 kcal/100g
  • Eval powder - 542 kcal/100g
  • Egg yolk - 352 kcal/100g
  • ostrich egg - 118 kcal/100g
  • butter 82% - 734 kcal/100g
  • Amateur oil oil - 9000 709 kcal/100g
  • peasant oil. Understretched - 661 kcal/100g
  • Peasant oil - 652 kcal/100g
  • Memory - 869 kcal/100g
  • Sol - 0 9000g
  • Chicken breast (Phile) - 113 kcal/100g
  • White bread - 266 kcal/100g
  • Painting crackers - 347 kcal/100g
Calorosa of products: chicken fillet, white bread, milk, breadcrumbers, butter, eggs, eggs. , Salt

Chicken cutlets for children from 1 year old

August 28, 2017 27233

Contents:

Children need to add meat to their diet about twice a week. Meals for children should be not only tasty, but also healthy. Therefore, in children's recipes there are no hot spices, instead of frying, steaming and baking are used. In order for the baby to eat with pleasure, you need to show imagination in decorating the dish, making it interesting.

Easy patty recipe for 1 year old baby

Ingredients Quantity
chicken meat (breast) - 800 g
oatmeal - 150 g
large bulbs - 2 pcs.
garlic - 2 teeth
herbs, dried peppers, cheese - optional
Cooking time: 60 minutes Calories per 100 grams: 110 Kcal

A healthy diet recommends avoiding frying. Cooking chicken cutlets for children from one year old according to this recipe will make breakfast healthy.

All components must be twisted with a meat grinder. Cutlets are formed from salted minced meat. To avoid sticking of the mass to the hands, the palms are moistened with cold water. Chopped greens (parsley, dill) are added to the minced meat. You can add a mixture of dried peppers or a small piece of cheese to the middle of each patty. The egg can be omitted, as oatmeal serves as a good binder. Without it, cutlets are more airy, soft.

You can start baking. Ceramic molds need to be filled with half a centimeter of water and lay out the formed cutlets. Forms covered with foil on top are placed in an oven heated to 180–200 degrees and baked.

Steamed Chicken Cutlets

These are hearty, juicy steamed chicken cutlets based on a classic recipe. Required Ingredients:

  • 2 chicken breasts;
  • egg;
  • 2 tbsp oatmeal;
  • butter - 30 g;
  • dill - 30 g;
  • salt.

Milk sauce ingredients:

  • milk - 100 ml;
  • flour - 1 tsp;
  • butter - 1 tsp;
  • cheese (optional).

Cooking time - 1 hour. Calorie content of 100 g of a dish is about 75 kcal.

A meat grinder is used to prepare minced meat. An egg, oatmeal, salt, and dill (can be dried) are added to ground chicken breasts.

You need to mix everything thoroughly and leave the minced meat to brew for half an hour. During this time, the oatmeal will swell. After wetting your palms with water, you can begin to form cutlets.

Formed cutlets are placed in a double boiler, and a piece of butter is placed on top of each. After 30 minutes of steaming, the dish is ready.

If the child has reached the age of 1.5 years, you can supplement the meatballs with milk sauce. Flour can be any (wheat, rice, oatmeal). You need to pour it into milk and stir. The mixture is put on fire and brought to a boil. No need to boil, remove, salt, season with butter. If, despite stirring, lumps are still present, you can use a blender.

You will need a porridge mold without holes. Cutlets are placed in it, and sauce is poured on top. It is good to put a piece of cheese on top of each cutlet. After 5-10 minutes you can eat!

Children's chicken cutlets with semolina

Semolina gives minced meat airiness, juiciness, softness - just what a baby needs. Components used:

  • minced chicken - 1 kg;
  • semolina - 7 tablespoons;
  • eggs - 3 pcs. ;
  • sour cream (you can mayonnaise) - 4-5 tbsp. l.;
  • 3 bulbs;
  • 3 garlic cloves;
  • dill, parsley, spices, salt, vegetable oil.

Cooking time - 1 hour. Calorie content of 100 g of a dish is about 180 kcal.

Shop-bought or homemade minced chicken is mixed with semolina, eggs, sour cream or mayonnaise. Finely chopped onions, garlic, herbs are also added to the minced meat. After thoroughly mixing the ingredients, the resulting mass is left to lie down for 30 minutes. During this period, the semolina will swell, which will allow you to get lush cutlets. After half an hour, you can form meatballs and lay them on a baking sheet in the oven. You can cook such minced chicken cutlets with semolina for children for a couple. Roasting is more suitable for adults.

Baby Chicken Cutlets with Vegetables in the Oven

This easy recipe will appeal to any child aged 1+ as it contains zucchini and carrots. They give minced meat a particularly soft texture and a pleasant taste.

Ingredients needed:

  • minced chicken - 200 g;
  • one chicken egg;
  • one marrow;
  • one carrot;
  • 2 tbsp decoys;
  • salt to taste.

Cooking time approx. 40 minutes. Calorie content of one cutlet 100 g - 112 kcal.

Spread the minced meat in a container. An egg, finely grated carrots and zucchini are added to it. Minced meat is mixed until a homogeneous mass. It remains to salt and pour semolina. After stirring, the container is covered with a towel and left to infuse for 20 minutes. At this time, semolina swells, which will absorb excess moisture. Now you can form cutlets, after moistening your palms, and put them on a baking sheet in the oven. If you want to steam them, it is recommended to put a little more semolina to maintain the shape of the cutlets.

Chicken cutlets with bread

A child under one and a half years old usually does not eat meat very well, but these cutlets will become his favorite dish. Ingredients for preparation:

  • half a kilo of chicken breasts;
  • 100 g white bread;
  • a quarter glass of milk;
  • one bulb;
  • one egg;
  • salt.

Cooking time approx. 1 hour. Calorie content of 100 g of the dish is 85 kcal.

The chicken, together with onions, is passed through a meat grinder, salted and thoroughly mixed. The bread crumb soaked in milk is added to the minced meat, followed by the egg. The resulting mass must be brought to a homogeneous consistency by beating. Hand-shaped small cutlets are placed in a greased form. It remains to add a quarter cup of water. After 25 minutes of baking in an oven heated to 180 degrees, the cutlets are ready.

Useful tips

Knowing the secrets of cooking chicken cutlets will allow you to get the most out of the dish and speed up the process. Basic recommendations:

  1. The ideal proportion of eggs is 2-3 eggs/1 kg minced meat. An excess of eggs leads to the disintegration of minced meat during cooking;
  2. Bread crumb gives the dish juiciness, but it must also be present in a certain proportion - 250 g / 1 kg of minced meat. Increasing the amount of crumb will overpower the flavor of the chicken. It is advisable to pre-soak the crumb in milk;
  3. To prevent the cutlets from being too greasy, remove the chicken skin;
  4. The process of beating minced chicken helps to make the dish stronger and tender. The meat is taken with the palms and thrown back into the container with force;
  5. Place minced meat with all added ingredients in a cold place before cooking. This allows you to improve its taste due to the absorption of meat juice by the bread.

Cutlets can be served to the children's table with mashed potatoes, stewed vegetables, cereals. The child will eat chicken cutlets prepared according to the listed recipes with pleasure, while receiving benefits.

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