Spinach and Cheese Frittata Bites

Spinach and cheese Frittata Bites


  • Olive oil cooking spray
  • 1 teaspoon of Olive Oil
  • 2 packed cups of baby spinach
  • 3 large eggs, lightly beaten
  • 1 tablespoon of whole milk
  • ¼ teaspoon of minced fresh oregano (this made it REALLY good)
  • salt and ground pepper
  • 2 tablespoons of crumbled goat cheese


  1. Preheat the oven to 350 F (180 C). Spray 24 cup mini muffin pan with cooking spray
  2. In a frying pan over medium heat, warm the oil. Add the spinach and saute until it releases its liquid (about 2 mins). Drain, squeezing to remove the liquid then chop finely.
  3. In a bowl whisk together the eggs, milk, oregano, a pinch of salt and pepper and the cooked spinach. Divide the mixture evenly among about 12 of the mini muffin cups (they should be almost full). Scatter the cheese on top.
  4. Bake the frittatas until the centers are set and the edges are browned and pulling away from the edges (about 15 minutes). I put them under the broiler for a few minutes to brown the tops.

Submitted by Amanda M. 


Mac & Cheese Bites

Mac & Cheese Bites ( We also recommend you try to use Sarah’s Mac and Cheese recipe but follow the rest)


  • Olive Oil cooking spray
  • ½ cup whole wheat elbow macaroni
  • 1 ½ teaspoons of butter
  • 1 ½ teaspoons of flour
  • ¼ cup of whole milk or breast milk
  • ½ cup sharp white cheddar cheese
  • 1 tablespoon of grated parmesan cheese
  • 1 large egg, beaten


  1. Pre heat the oven to 375 F. (190 c), spray a 24 cup mini muffin pan with cooking spray.
  2. Cook the macaroni like you would any pasta.
  3. In the same sauce pan over medium heat, melt the butter. Add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheese until smooth. Add the macaroni to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.
  4. Spoon the pasta mixture into about 12 of the muffin cups. Bake until crisp and browned around the edges and bubbling (about 10 mins).
  5. Store in a the refrigerator for three days or freeze for up to 3 months.

Submitted by Amanda M.

Puree Combos

Fruit + Fruit

  • Banana + Avocado
  • Blueberry + Peaches
  • Blueberry + Banana (thickens up the blueberry)
  • Blueberry + Apple
  • Peach + Apple
  • Peach + Pear

Fruit + Veggie

  • Pear + Parsnip
  • Blueberry Beet (poops will be interesting)
  • Apple + Sweet Potato
  • Pears + Sweet Potato
  • Apple + Butternut squash
  • Carrot + Peas + Green beans + Pears
  • Pumpkin + Blueberry
  • Pumpkin + Peach
  • Pumpkin + Apple

Veggie + Veggie

  • Carrot + Sweet Potato + Spinach ( A definite favorite)


Even More

Scalloped Potatoes Treasure Hunt

Scalloped Potatoes Treasure Hunt

Make this and add peas, carrots, bits of meats or bits of soft cooked sweet potatoes or butternut squash. Let baby explore the meal and pick out the colorful (and nutritious) bits.

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 to 4 tablespoons mayonnaise (you can use whole milk yogurt if desired)
3/4 teaspoon salt (at your discretion)
1/8 teaspoon pepper
1 cup shredded Cheddar Cheese (optional)

Preheat oven to 325 F degrees
In a greased 2-1/2-qt. baking dish, layer potatoes and onion. (I add a sprinkle of cheddar to each layer too)

In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper (we also add garlic and add the spices to suit our taste);
Cook and stir for 2 minutes or until thick and bubbly. I find this takes about 15 minutes on medium heat and whisking every few minutes.

Pour mixture over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees F for 2 hours or until tender.


Submitted by Keri D.