Puree Monday - Greek Chicken
I have had a lot of requests and questions about meat purees. Do I make them? Did Bebe B eat them?? I haven’t made many meat purees and Bebe B was always a little iffy about meat in general. Meat can be a good source of lean protein but like many things, animal fat should be consumed with some moderation. We eat many well balanced vegetarian meals in our house as well as poultry and certain types of fish. I strongly urge people to always know where your meat is coming from and do your best to find ethically produced meat (farmer’s markets are a great place to find this). Also if you are big meat eaters you could try a meatless monday approach...simply change one dinner a week for a vegetarian one. It might be met with some complaints in your home at first but I bet in time it would become a family favorite. Some great starting options would include, veggie and cheese frittatas, make your own pizzas w/ vegetarian toppings and cheese lasagna. With that said I’m posting a yummy meat puree recipe this week for “Puree Monday”.
Greek Chicken Puree - 9 Months+
2 pieces of chicken breast- boneless and skinless
touch of olive oil for cooking
3/4 cup green grapes (halved)
1/2 cup plain Greek yogurt
1 tbsp fresh oregano (finely chopped)
Cut chicken into medium sized chunks. Bake the chicken in a 350 degree oven for around 30-40 minutes or in a skillet on medium heat for around 10-15 minutes. Be sure the chunks are fully cooked through. Either way you cook the chicken it helps to keep them covered partially with a lid or foil, preventing them from drying out too much.
Allow the cooked chicken to cool about 5 to 10 minutes then toss them into the food processor or Beaba babycook. Add in the remaining ingredients and puree until a smooth and creamy texture is reached. The grapes add a sweetness and the yogurt and oregano add a savory flavor...lovely combination. I recommend this recipe for ages 9 months and above but as always if you are unsure check with your pediatrician about when to introduce meat. This recipe will keep for about 3 days in the fridge or 3 months in the freezer, making around 10-20 cubes. If you know you will be freezing it, I recommend using chicken that hasn’t been previously frozen. This recipe also makes a great toddler to adult meal as well. Simply spread into a whole grain pita, sprinkle with provolone cheese and toast in the toaster oven or a 350 degree oven for a few minutes till the cheese melts. Oh-bebe that’s good!
This recipe is gluten-free.