MondayLunch: Tuna & Sweetcorn Sandwich
Snack: Seedless Grapes
Select tinned Tuna that is in sunflower oil rather then brine which contains a large amount of salt.
- Mix tuna, sweetcorn and mayonnaise in a bowl.
- Spread the mixture into your bread and cut of the crust.
Lunch: Broccoli & Cheese Muffin, Hummus Dip and Raw vegetables
Snack: Small Red Apple
Broccoli and Cheese Muffins
Make sure to make extra and freeze for future use. The kids love these and they are also delicious with a hearty soup.
Makes: 12 Muffins
6 broccoli florets
230g self rising flour
120g Cheddar cheese, grated
6 cherry tomatoes, chopped
180ml full fat milk
3 tbsp olive oil
1 egg, beaten
- Preheat the oven to 180°C. Grease a muffin tin.
- Steam or boil the broccoli florets until tender. Leave to cool, then chop.
- In a bowl, mix together the flour, cheese and broccoli.
- Add in the tomatoes, milk, oil and egg then mix together thoroughly.
- Spoon the batter into the muffin tin. Bake for 25 to 35 minutes until golden.
- Offer a muffin to your weaning baby as a finger food along with some soup or hummus to dip.
This dip lasts up to a week in the fridge and you can also freeze it for future use. If your child has any nut allergies the Tahini is made from sesame so replace this with 1 tsp of paprika.
400g can chickpeas (in water), drained and rinsed
½ clove garlic, crushed
4 tbsp tahini (sesame-seed paste)
juice of ½ lemon
a little Greek yoghurt
- To make the hummus place the chickpeas, garlic, tahini and lemon juice in the food processor. Blend until smooth, adding a little Greek yoghurt to the mixture to achieve the required consistency.
- Then heat the oil in a saucepan and gently sauté the onions until soft and golden.
- Add the hummus and sufficient milk to give a smooth, sauce-like consistency.
- Simmer gently for 5-10 minutes and serve with pasta shapes.
You can choose any raw vegetables but kids usually like the sweetness of peppers.
- Simply cut vegetables of your choice into strips and pack into your child's lunch box.
Lunch: Cheese Tortilla Wrap
Cheese Tortilla Wrap
1 x Wholemeal wrap
Creme Fraiché or natural yogurt
Cooked ham or chicken
For the tomato sauce:
50ml olive oil
4 garlic cloves, peeled and finely chopped
1 tsp of tomato purée
1 bunch of fresh basil, leaves picked and torn
2 x 300g of tinned plum tomatoes, crushed
Salt and freshly ground black pepper
To make your tomato sauce:
- Heat the oil in a medium saucepan on a medium low heat. Add the garlic and cook for about 2-3 minutes until soft.
- Add the tomato purée and cook for 1 minute. Add the tinned tomatoes and using the back of a wooden spoon, crush the tomatoes. Season with salt and pepper. Bring to the boil and reduce the heat and simmer for about 30 minutes.
- At the last minutes add in the torn basil leaves.
- Store in your large and small Babypotz as required. It will last in the fridge for up to 7 days and can be frozen.
To prepare your tortilla:
- Heat your pan but don’t add any oil. Spread some of the tomato sauce onto your tortilla and place your tortilla onto the hot pan.
- Add the cheese, ham, creme fraiché and sweet corn.
- Allow the tortilla to cook for about 2 minutes on a medium heat. Roll your tortilla and remove from the heat. Wrap in tin foil and pack into your child’s lunch box
Lunch: Pasta Salad
Pasta is delicious served hot or cold and makes a great addition to your kid's lunch box.
- Prepare your pasta in advance and allow to cool.
- Add in your chopped tomatoes, salami and mozzarella. Add a drizzle of olive oil and then store in your 12oz Portion Pots. Don’t forget to include a fork!
Lunch: Pesto Chicken on Wholemeal bread.
Snack: Orange segments
Cooked chicken, chopped
50g pine nuts
large bunch of basil, leaves only
½ garlic clove, chopped
35g finely grated Parmesan
100ml extra virgin olive oil
A good squeeze of lemon juice
Freshly ground black pepper
- Lightly toast your pine nuts and allow to cool.
- Add your garlic and basil leaves to the blender. Pulse then add your pine nuts and pulse again. Transfer to a bowl.
- Next add in the grated parmesan and gently stir in the olive oil and lemon juice. Season to taste and add some more oil if required.
- Mix some of the pesto sauce with the cooked chicken.
- Butter your bread first and spread on the pesto mixture.
- Cut off the crust and pack into your child's lunch box.
- Refrigerate your leftover pesto for up to one week in a 6oz Babypotz.
Weaning and Storage
6 months+ - Introduce as a finger food for baby to pick up and self feed.