I thought I would share a good recipe for kids of all ages, Broccoli & Cheese Nuggets.
Eli LOVES them. He has been eating them so fast that I never see his mouth. All I see is his fists shoving more in. The best part is they are a great sources for protein, vitamin C and soluble fiber. The recipe calls for bread crumbs, but next time I am going to use crushed cheerios to add an extra bump in nutrition. I even liked them! Hope you all enjoy!
Broccoli & Cheese Nuggets
1 16-oz Package frozen broccoli, cooked, drained, and chopped
(note: I steamed them to help keep as much nutrition in.)
1 cup bread crumbs + more for "rolling"
(note: I am going to try crushed cheerios next!)
1 ½ cups Shredded cheese
(note: I used a mexican blend, but cheddar would work nice)
3 Large eggs or 5 egg yolks
(note:Most pediatricians say it's ok to use whole egg in a baked good when baby is over 8-9 months old without allergies. DO WHAT YOU FEEL COMFORTABLE WITH!)
Seasonings if you like - garlic powder, pepper, basil & oregano
- Pre-Heat oven to 375
- Lightly coat a baking sheet with olive oil and set aside.
- Combine all ingredients and mix well.
- Shape mixture into balls the size of ping pong balls.
- Fill a small bowl with bread crumbs and then roll balls in crumbs until surface is covered.
- Flatten in to nuggets on baking sheet.
- Bake for 20 to 30 minutes, turn nuggets over after 15 minutes.
Also I should note the I modified the recipe from http://www.wholesomebabyfood.com. This site is the only baby food reference site I use. My advice to new parents that are starting solids is to read a few sites and then pick ONE that you like. You can drive yourself nuts looking up info on food and allergy. I think wholesomebabyfood.com does a good job of looking at food from all angles.