I have been asked so many times about my favorite recipes for children's dishes that I already feel obliged to share them.

Over the past year, it has become a habit for me to daily play the role of Yulia Vysotskaya from the program “We Eat at Home” in the kitchen. Yana is ready to listen endlessly to my chatter about food processing technology and observe the process. The main thing in this matter is to organize a comfortable place for the viewer, and given the phenomenal perseverance of Yana, this is not at all difficult. For the previous month and a half, in addition to the role of Vysotskaya, I had the opportunity to perform the functions of a photographer. Our camera lived in the kitchen, and I caught good shots of my favorite dishes.

• (useful link and book recommendation)

Menu for a child from 1 year old | Introduction

I really wanted to write for you the most delicious recipes for babies, but I'm afraid that this did not happen, because I am very picky about the degree of harmfulness of food. It turned out that I only had a couple of really tasty children's meals in stock, and everything else was basic healthy meals that for most may seem tasteless. After thinking, I decided that these useful recipes can also be useful to someone, because my cooking technology is not quite the usual, a little original and intuitive. Now it is fashionable to call the word "author's".

To many, our selection of recipes may seem strange 🙂, so I’ll immediately clarify my views on nutrition - I am of the opinion that animal food is harmful, therefore not a single recipe contains milk. It turned out to be easier for me to eliminate it from the diet than other animal products. Meat, liver, fish and eggs are still present in our diet, but are not a daily necessity. In the compilation you will find some of our favorite recipes, including some of them.

In addition to the usefulness of the dishes, the time that I have to spend on cooking is very important for me. I cook almost everything in the slow cooker. For me it is very convenient. Timed shutdown and automatic modes allow you to press the button and forget about the kitchen. While the pan on the stove literally chains to itself. When cooking on the stove, it is necessary to wait for a certain degree of boiling, then adjust the temperature to maintain it constantly and note the cooking time. In addition, the progressive multicooker allows you to set the temperature.

In the photo for the recipes, I tried to give the dishes an appetizing look, using delicious additions: raisins, green peas, etc. In fact, I only use these supplements when I've been denied food. I also want to add that Yana is small and unwilling, and all the recipes have been repeatedly tested on her.

I also want to note that I don’t add salt and sugar during the cooking process, because I don’t want to accustom Yana to bright tastes. Of course, this will inevitably happen in kindergarten, but let it happen later 😥 . Adults add spices to their plate.

Menu for a child from 1 year old | viscous cereals

In children, unlike adults, the stomach is very susceptible to the consistency of food. In addition to this, Yana has a peculiarity, she does not drink any drinks, even the most delicious and sweet ones. The maximum can take a couple of sips. That is why our entire diet is viscous and liquid. For breakfast, we usually have dairy-free porridge, which I cook in a slow cooker. Yana does not have a very positive attitude towards cereals, but with a handful of raisins the situation evens out. Here are a couple of recipes for cereals with vegetables:

Dairy-free oatmeal porridge with zucchini

This porridge can be introduced already in the first year of life, only in this case it is necessary to peel the apple.

Ingredients:
1 st. long-cooked hercules;
4 tbsp. water;
1 apple;
200 gr zucchini (pumpkin also goes well).

Cooking:
Three zucchini and an apple on a grater. We put all the ingredients in a slow cooker and cook in milk porridge mode. When serving, add oil.

Serving:
If your baby is unwilling, try to get interested in dried fruits (raisins, dried apricots, etc.).

Semolina porridge with vegetables

Ingredients:

• Carrots, beets or pumpkin - 600 gr;
• Semolina - 3-4 tbsp;
• Milk (I add water) - 125 gr;
• Oil 2 tbsp.

Grind vegetables on a grater. Add water and simmer for 15 minutes. Pour semolina in a thin stream and cook for another 5 minutes. When serving, season with oil.

Menu for a child from 1 year old | Soups

For lunch we usually have vegetable soups. Soups, unlike cereals, Yana respects and may even ask for an addition. If you are not a fan of vegetable soups, then you can add meat to any of them.

vegetable soup

Set of vegetables for soup. Homemade zucchini is not only a real rarity in the winter season, but also a rich source of nutrients!

The easiest way to introduce a stranger into your diet is to add him to your soup! Personally for myself, I discovered that any soup perfectly complements parsnips, celery and parsley root. By the way, zucchini is also great as an ingredient in soup.

So, vegetable soup:

Ingredients:
Several different fresh vegetables (prefer local ones) in the same proportions, with the exception of spice vegetables (onions, garlic and other vegetables with a rich taste). Vegetables and spices in small quantities. If you want to make the soup more high-calorie, add a handful of cereals (this is true if you are underweight). I took:

• 200 gr. cabbage;
• 200 gr. carrots;
  
• 200 gr. celery root;
• 200 gr. squash;
• small onion.
• 5 minutes before the end of cooking, add half a teaspoon of dill and a couple of bay leaves.

Cooking:

Option 1(the most common): onion, chop cabbage. Carrots, celery three on a grater. Zucchini cut into cubes. Pour all the ingredients with water and cook until tender.
Option 2(how I do it): I cut vegetables into large cubes - about 4x4 cm. I cook in a slow cooker in stewing mode for 1 hour. Grind cooked vegetables with the addition of broth in a blender chopper. I like the grainy consistency that is obtained in this way. The size of the resulting pieces is controlled by the speed and time of grinding. What is important - even cabbage after such grinding is completely placed in the mouth.
Option 3. Puree option - grind everything with a blender. If you do not adhere to vegetarian views, 100 gr. cream will significantly improve the taste (this is knowledge from a past life 🙂).

Serving:
If you do not adhere to vegetarian views, add sour cream, otherwise vegetable oil at the rate of 1 teaspoon per 1 serving.
If a non-hochuha refuses to eat soup, you can try to interest him by adding a spoonful of green peas.
For adults (taking into account our spoiled taste habits): I add salt, a spoonful of tomato paste or half a teaspoon of lemon juice - sourness greatly contributes to the taste of the dish.

Soup of the borscht family

Ingredients:
Beets and as many other vegetables as possible. I took:

• 200 gr beets;
• 300 gr potatoes;
• 3 00 gr. cabbage;
• 300 gr. carrots;
  
• 200 gr. string beans;
• 300 gr. squash;
• half an onion.

Option 1(the most common): onion, chop cabbage. Three beets, three carrots on a grater. We cut the beans into pieces 0.5-1 cm long. Pour all the ingredients with water and cook until tender.
Option 2(how I do it): I cut vegetables into large cubes - about 3x3 cm. I cook everything, with the exception of beans, in a slow cooker in stewing mode for 1 hour. Grind cooked vegetables with the addition of broth in a blender chopper. Beans boiled in
double boiler until tender and add to the soup at the serving stage.

Option 3. Puree option - grind everything with a blender.

Serving:
If you do not adhere to vegetarian views, add sour cream, otherwise vegetable oil.
If a non-hochuha refuses to eat soup, you can try to interest him by adding pieces of a boiled egg.

Soup with fish

Ingredients:

• steak of pink salmon, chum salmon or other red fish(I didn’t take into account that red fish is a strong allergen. Since we never had problems with this and this soup is in our adult diet, Yana has been eating it since the year. For moms who are more careful in the diet, it’s better to take white lean fish ( ));
• a couple of medium potatoes;
• a couple of medium carrots;
• a handful of green beans (can be replaced with a bunch of fresh dill);
  
• 1/3 cup rice (if you have a leftover side dish from a previous meal, you can use it - just add it to the soup at the very end);
• 5 minutes before the end of cooking, do not forget to add half a teaspoon of dill and a couple of bay leaves.

Cooking: cut carrots and potatoes into large pieces (as in the photo), cook in water until tender. It is this vegetable broth that will be used for the soup. In a slow cooker, cook rice as a side dish along with fish and beans (we steam fish and beans). When everything is cooked, we combine in a separate pan:

Puree option: this soup is also very good mashed. In this case, it is better to increase the amount of green ingredients (beans or fresh dill) or reduce the amount of carrots, otherwise the color will not be as beautiful as in the photo.

Menu for a child from 1 year old | side dishes

Our favorite side dishes:

• Viscous buckwheat porridge cooked on water from green buckwheat (I cook in a slow cooker on the “milk porridge” mode. Proportions: 1 tbsp. cereals - 4 tbsp. water.). In general, at this age, you can already give crumbly cereals, only with sauces (for example, gravy).
• A complex side dish of stewed zucchini or cabbage with carrots and rice.

Perfect mashed potatoes

• to make puree no lumps, do not rush - it is better to digest than not to cook;
• to puree didn't turn gray- add only hot milk or broth to it;
• to puree it was airy- potatoes should not be crushed, but beaten!

Little secret: Probably, each of us was at one time disappointed when we found out that the blender is not suitable for making mashed potatoes. It turns out that for these purposes you need to use a conventional mixer.

In the photo are not those nozzles! We take regular for whipping and we get guaranteed the most tender mashed potatoes, provided that the potatoes are cooked until tender.

After the mixer, not a single lump!

Menu for a child from 1 year old | Children's gravy - the main recipe

To maintain a viscous consistency of food in order to prevent digestive problems, sauces and gravies are indispensable. The technology for preparing children's sauces is different from the usual one - no frying and other procedures that enrich food with carcinogens.

Ingredients:

Cooking:

1. Remove skins from vegetables before chopping. To do this, heat treatment. I usually steam tomatoes and bell peppers for 10 minutes. After that, they are easily cleaned. Then, to obtain a puree, grind the vegetables with a blender.
2. Mix flour with a little water. Rub thoroughly until the lumps disappear.
3. Bring vegetable juice or puree with liquid to a boil. This is the base of the gravy.
4. While constantly stirring the solution of water with flour (I like to stir with a whisk), pour it into the boiling base of the gravy.
5. Add dill and bay leaf to the gravy and boil for another 10 minutes.
6. If, despite all the tricks, lumps form in the gravy, we filter.
7. Drizzle with butter, sour cream or cream and serve.

Gradually add flour and water to the tomato sauce, stirring constantly.

Bell pepper sauce goes well with boiled chicken with rice. I added a teaspoon of lemon juice to the adult version of this sauce.

Menu for a child from 1 year old | fish/meat/liver

Steam fish cakes

These cutlets are distinguished by tenderness and a very successful flavor combination.

Ingredients:

• 700 gr. (weight of thawed fish) - sole fillet;
• 350 gr carrots;
• 200 gr of bread.

Defrost the fillet, drain the water. We scroll all the ingredients in a meat grinder. Knead the minced meat - it should turn out
sticky and slightly viscous. If the minced meat is very thick and does not stick to your hands, then too much bread was added and the cutlets will not be so tender and tasty.
When forming cutlets, we moisten our hands with water so that the minced meat does not stick. Cook the formed cutlets for a couple of 25 minutes.

Serving:
Mashed potatoes or rice with steamed zucchini are ideal for a side dish.

Turkey or chicken meatballs

As a rule, poultry meatballs, if you do not add more fatty minced meat, are dry and not tasty. Fatty meat is not recommended in the diet of babies, so I suggest you make meatballs with cabbage in gravy.

Ingredients:

• 500 gr. fillet;
• 250 gr. cabbage;
• small onion;
• gravy.

Cooking:

Fillet, cabbage and onions are passed through a meat grinder. We knead the mince. Gravy is ready. Minced meat is soft and does not hold its shape well when raw, so we immediately lower the formed balls into boiling gravy. Cook for 25 minutes. Serve ready-made meatballs with a side dish - I have mashed potatoes.

Liver pate

Ingredients:

• 500 gr. chicken liver;
• 300 gr. carrots;
• small onion;
• Bay leaf.

Cooking:

1. Boil the liver, carrots and onions. Carrots and onions can be steamed. The liver is better in water with the addition of bay leaf.
2. Grind the boiled ingredients into a puree.
3. According to the original recipe, 50 g of butter should be added to the finished puree (I add 1 tsp of vegetable oil for 1 serving).
4. Serve with a side dish - this time I have buckwheat porridge.

This concludes the compilation, I hope you found interesting recipes and cooking methods in it! I will be glad if you share your hits.

You can plan a daily menu for a child at 1 year old, taking into account the foods that adult family members eat. Gradually transferring the crumbs to the common table, it is necessary to thoroughly think over the balanced and nutritious nutrition of the baby. The health and development of the peanut directly depends on the correct diet.

Features of feeding

The digestive system at the age of 12 months is able to absorb new food, there are already a number of teeth in the mouth, ready to actively chew it. So far, not all products can be introduced into the children's diet, but gradually there is no need to grind all the ingredients. It should be remembered that children of this age are already forming their own taste preferences. They learn to choose for themselves which foods they like and which ones to refuse.

If the baby is still breastfed, do not deprive him of the nutrients found in mother's milk. The process of feeding provides the baby with a sense of security and a close connection with a loved one. An evening portion of mother's milk will help the baby fall asleep faster. Weaning from the breast should be gradual, reducing the number of sessions to morning and evening, with a gradual complete rejection of breastfeeding.

The diet of a child in 1 year almost does not change. You should stick to 4-5 meals a day - every 3-4 hours. During this time, the little one will have time to get hungry. 5-6 meals a day are also allowed, taking into account the attachment to the breast. Depending on the baby's appetite, the mother will decide how many times a day to give him food. It is important not to violate the established regimen for the proper functioning of the digestive system. From night feeding should be gradually abandoned.

Breakfast

Morning awakening is accompanied by a gradual transition from breast milk or formula milk to a full breakfast. Porridges remain the main product in the diet. In addition to the usual oatmeal, buckwheat and rice porridge, you can offer corn or wheat porridge, which are no less useful.

If necessary, milk porridge is replaced with boiled in water. You can also use vegetable broth.

The serving volume of a one-year-old child is from 150 to 200 ml. Put 5 g of butter in porridge. You can add chopped fruit to the plate, and separately prepared fruit puree is also suitable. Boiled yolk will complement the morning diet. Porridge can be replaced with a steamed omelet. For a sandwich with butter, you should choose wheat bread: products made from rye flour can provoke fermentation processes in the intestines.

The diet for a child of 1 year includes up to 3 chicken eggs per week. When calculating the norm, it should be remembered that eggs are also present in the soufflé, they are added to cutlets and cheesecakes. Drinks include juice or tea.

Dinner

You can start lunch with salads made from fresh or boiled vegetables and leafy greens, seasoned with sour cream or sunflower oil. Soups or broths are made from sirloin lean meat. Vegetables, cereals and pasta are used for seasoning soups. A one-year-old child can be given puree soup made from vegetables, cabbage soup or borscht, milk soup, and soup with meat or fish meatballs.

What to prepare a child for the second? You can make meatloaf. Meatballs, cutlets or zrazy are prepared as a second dish, using fish or meat. Vegetable puree is suitable for garnish. Veal and chicken liver dishes will help to diversify the menu. These valuable products make delicious puddings and healthy pâtés. You can complete the dinner with juice, jelly, compote of fresh fruits and berries or dried fruits.

afternoon tea

After a nap for an afternoon snack, you can eat cottage cheese with sour cream or yogurt, cottage cheese, casseroles or milk soufflé. To obtain a sufficient amount of phosphorus and calcium, 70 g of cottage cheese per day will be required. Children will also enjoy eating fresh fruit puree or drinking juice.

Dinner

The baby's dinner consists of vegetables with the addition of cereals or some meat. It can be pumpkin or carrot puree added to porridge, vegetable stew with meat. Berries or fruits will complement dinner. From drinks - juice or tea.

Before going to bed, it is useful for a crumb to drink kefir or yogurt. The daily norm of a fermented milk drink is 200 ml. A baby who is still breastfeeding will have enough mother's milk.

About fish and meat

When purchasing fish for a baby who is one year old, you should pay attention to low-fat varieties. Pollack, cod or greenling fillets are suitable. Pieces of fish are boiled, all the bones are carefully selected and crushed. From 40 to 80 g of fish dishes per week, prepared in the form of soufflé or cutlets, is enough for a baby.

Meat is required to be introduced into the daily diet in the amount of 60–80 g. When buying, it is recommended to choose rabbit or poultry meat. Suitable veal and lean beef. Pate or puree soup is prepared from carefully boiled meat. Minced meat will go to steam meatballs, zrazy, meatballs and casseroles. It is allowed to introduce into the monthly diet the liver of a chicken or calf, as well as the tongue and heart.

About vegetables and fruits

Salads and purees from vegetables and fruits must be present in the children's menu to provide the body with vitamins and trace elements and improve the functioning of the digestive system. In season, it is preferable to eat fresh produce grown in your area. Vegetables with a high fiber content must be thoroughly boiled to avoid the appearance of colic in the intestines and bloating in the child.

For the preparation of vegetable salads are used:

• boiled potatoes;
• green pea;
• tomatoes;
• cabbage;
• boiled beets;
• boiled pumpkin;
• raw or boiled carrots;
• stewed zucchini;
• cucumbers.

Fruit salad for baby consists of chopped apples or pears. Bananas, peaches or apricots can be cut into slices. Freshly picked berries are added to cereals, salads and fruit purees.

Pay attention to a number of tips that pediatricians give to new parents.

1. Unfamiliar components are recommended to be introduced into the diet gradually, observing the body's reaction to the products.
2. Vegetables and fruits of bright colors can cause an allergic reaction, so you should be careful when offering them to your baby.
3. Meat dishes are recommended to be given for lunch, so that during the day they have time to be absorbed by the body.
4. Hard cheese can be added to dishes in small quantities - for example, sprinkle cheese on casseroles or serve it with pasta.
5. The nutritional value of pasta is not very high, therefore, in the diet of a 12-month-old child, they can appear no more than 1 or 2 times a week.
6. Dishes are recommended to be slightly salted, but if possible it is better to do without salt.
7. Sugar in the daily diet should not exceed the norm of 30-40 g, it is preferable to replace it with fructose.
8. From confectionery products, cookies, marshmallows, marmalade and jam are allowed.
9. Proper drinking regimen is essential for the health of the child. The baby can only be given clean bottled or boiled water in the amount that he wishes.
10. You can feed your baby only freshly prepared food.

Features of nutrition of young children

When compiling a child's menu at 1 year old, certain norms must be taken into account. To feed a toddler, you need 1200-1250 ml of food daily. It is necessary to alternate meals during the week to provide the children's body with the right amount of proteins, fats and carbohydrates. The largest amount of calories is for lunch, the smallest for breakfast and dinner, and the smallest for afternoon tea.

Products are distributed so that every day at lunch the child receives about 35%, at breakfast and dinner about 25%, at afternoon tea about 15% of the total daily food.

Culinary processing of dishes is carried out by stewing, baking and boiling in water or steam. From semi-liquid dishes, the child gradually switches to pureed, then to crushed ones and, along the way, learns to chew food with a dense texture. To develop chewing skills, it is recommended to offer pieces of fruits and vegetables. For some babies, 2 or 3 months is enough to begin to cope with such products on their own. In children who are 1 year and 6 months old, due to the increase in the number of teeth, there are more opportunities for the assimilation of coarser foods.

How to make a menu?

When compiling a menu for a child at 1 year old, one should be guided not only by the recommendations of specialists. It is necessary to take into account the preferences of the baby. After waking up in the morning, he can be offered breast milk or formula. Before going to bed - any fermented milk product or mother's milk. Servings for breakfast, lunch and dinner should be calculated taking into account morning and evening feeding.

We offer you several options for a sample menu for a one-year-old baby with recipes.

Menu #1

Menu number 2

Menu number 3

How to feed a one-year-old baby: recipes

Turkey meatballs

1. Pass 300 g of turkey fillet through a meat grinder.
2. 2 tbsp. l. Soak rice in water and add to minced meat.
3. Throw in the chopped onion.
4. Salt lightly.
5. Steam the minced meat balls for 20 minutes.

Cottage cheese casserole

1. 2 eggs beaten with 2 tbsp. l. sugar and a bag of vanilla.
2. Mix with 2 tbsp. l. semolina and 500 g of cottage cheese
3. Grease a baking dish with butter.
4. Pour in the curd mass and bake for half an hour at 170 degrees.

milk pudding

1. Cook semolina porridge from 50 g of cereal, 150 ml of milk and 150 ml of water.
2. Mix with 10 g butter and 1 tbsp. l. Sahara.
3. Crack an egg.
4. Mix all ingredients thoroughly.
5. Grease the form with butter and sprinkle with breadcrumbs.
6. Put the dough and bake for 20 minutes at 175 degrees.

Do not rush to transfer the crumbs to the common table. It is much more useful to create an individual feeding regimen. It is important to follow all nutritional recommendations so that the child grows and develops in accordance with age.

The first birthday of the crumbs is a serious date and a kind of turning point in many psychological and everyday moments. This also applies to feeding the baby. A one-year-old child already ceases to be a baby and moves into the category of young children. He is not yet an adult at all, although he has already acquired teeth, he can walk on his own, speak separate words. The nutrition of a one-year-old child is still far from the nutrition of an adult, but is already approaching it. Let's talk about how to feed a little one a year.

According to modern recommendations, starting from 6 months, the baby is ready to receive complementary foods. The purpose of complementary foods is to introduce your baby to different tastes and new foods. As part of complementary foods, the child tries vegetables and fruits, cereals, meat. As a result, by the year he is familiar with most of the products that will make up his diet for up to 1.5-2 years. In qualitative terms, the menu of a one-year-old child practically does not differ from his menu in the process of introducing complementary foods. The main difference is the size of the servings and the consistency of the food.

If up to a year it is considered that the main food of the child is mother's milk (or formula), and complementary foods are needed only to get acquainted with new products, then after a year, even if breastfeeding continues, the main “supplier” of nutrients and vitamins will be food from the general table.

Breastfeeding at the same time can not be removed, it will simply fade into the background and will play an additional role. The child can take the breast either after the main meals, or for sleep / awakening. If the child ate an artificial mixture, it can be safely removed from the diet, because, unlike breast milk, it is very poor in composition and there is simply no point in using it.

The composition of the diet of a one-year-old baby

The menu of a one-year-old child should be balanced. This means that the energy and nutritional value of the diet should cover the needs of a growing organism. On average, the amount eaten per day is about 1000 ml. The recommended daily calorie intake for a one-year-old baby is approximately 1300 kcal.

If we talk about the content of the children's menu, then the basis of the diet should be cereals. In the next place, as needed by the body, is protein. His child can get not only from meat or poultry, but also from cheese, cottage cheese, sour-milk and dairy products, eggs. Every day, the menu of a one-year-old child should contain fresh and boiled vegetables, not exotic fruits, and berries in season. About once a week it is worth preparing a fish dish. You can pamper your child with sweets, but these are not chocolates or sweets, but marshmallows or marshmallows, and in very moderate quantities.

Meal Requirements

Most children already have 6-10 teeth per year, so grinding food to a homogeneous state of puree is not worth it. On the contrary, you need to teach the child to chew, so for starters, you can knead the pieces of food with a fork, and then just cut everything smaller so that the baby learns to chew. Meat can be given in pieces only by the age of 2, and in a year a child can eat it in the form of minced meat products - cutlets, meatballs. It is better to give fruits in a nibbler - a special mesh through which you cannot bite off too large a piece.

Usually, when a child begins to eat "adult" food, the whole family switches to proper nutrition. If this does not happen, then the child needs to be cooked separately, because one-year-old children cannot be fried, fatty, smoked. Dishes for a child should be prepared without seasonings and slightly undersalted. It is better to steam the child and not in large volumes, so that all the food is fresh, and not cooked for a week in advance.

Sample menu for the week

The general principles of nutrition for a one-year-old child are quite simple. However, it is not very convenient to keep them in your head all the time, so it is better for young mothers to draw up in advance and in a calm atmosphere, and then just stick to the plan. Readers will find a menu option for a one-year-old child, compiled for a week, below.

Monday

Breakfast: oatmeal (you can add raisins or fresh berries to the porridge), tea, bread with cheese.

Lunch: soup with meatballs (from poultry, rabbit or lean meat), squash puree, fruit drink.

Afternoon snack: Kefir, biscuit cookies.

Dinner: cottage cheese casserole, fruit, milk.

Tuesday

Breakfast: milk rice porridge (possible with fruits or berries), tea with milk, grated apple (or pieces in a nibbler).

Lunch: vegetable puree soup, fish meatballs, mashed potatoes, bread, compote.

Snack: cottage cheese with fruit, juice.

Dinner: steamed omelet, milk.

Wednesday

Breakfast: buckwheat porridge (you can add a pear or prunes), tea.

Lunch: pea soup, liver soufflé, stewed vegetables (beets, carrots), bread, tea with milk.

Snack: yogurt, cookies.

Dinner: baked apple, grated cottage cheese, kefir.

Thursday

Breakfast: steamed omelet, bread, cheese, tea with milk.

Lunch: chicken borscht, steam cutlets, vegetable salad, bread, compote.

Snack: fruit puree, cookies, kefir.

Dinner: mashed potatoes and broccoli or green peas, bread, milk.

Friday

Breakfast: rice pudding, bread, tea with milk.

Lunch: soup with vermicelli and chicken, potato casserole with minced meat, bread, juice.

Afternoon snack: banana soufflé, kefir.

Dinner: carrot and apple puree, tea with milk.

Saturday

Breakfast: multi-cereal with milk, bread, cheese, rosehip tea.

Lunch: milk soup, steamed meatballs, vegetable puree (pumpkin or zucchini), bread, compote.

Snack: soft bun, yogurt.

Dinner: steamed omelette, bread, tea with milk.

Sunday

Breakfast: corn porridge with berries, tea.

Lunch: vegetable soup, steamed poultry cutlets, vermicelli, fruit drink.

Snack: cottage cheese casserole with raisins, kefir.

Dinner: mashed potatoes, baked apple, tea.

Something like this looks like a child's menu, painted for every day. Sometimes young mothers have difficulties with recipes for children, because children's food should be healthy and tasty. This article provides the easiest and most successful recipes that can be included in the menu.

Sample Recipes for Children

Steam omelette

It is best to cook it in portions:

• 1 egg;
• half a glass of milk;
• salt;
• butter.

Pour the egg into a bowl and beat well with a fork or mixer. Then add salt, beat again, pour in milk, and beat completely. The finished mixture for omelet should be poured into a glass or enameled bowl, after lubricating its bottom and walls with butter. It is most convenient to cook an omelette in a double boiler, in the absence of it - in a “water bath” or in a microwave. Steamed omelette takes 15-20 minutes, in the microwave - 2-3 minutes.

Vegetable puree soup

The choice of vegetables for such a soup can be absolutely anything: potatoes, carrots, zucchini, onions, broccoli, pumpkin, etc. Protein in the form of minced meat or eggs can be added to the soup.

Vegetables should be washed and cut into small cubes, and then thrown into a saucepan and boiled. When all the vegetables are soft in about 25-30 minutes), you need to let the soup cool and beat it with a blender.

If you cook soup with minced meat, then the minced meat ball should be put in boiling water 10 minutes before the vegetables so that it has time to boil.

Steamed chicken meatballs

Chicken fillet must be scrolled through a meat grinder, mixed with a small amount of raw risk, add a little salt and an egg. Minced meat for meatballs is ready.

We roll up small “koloboks” from minced meat and place them in a double boiler bowl. Cooking time for meatballs is about 40 minutes. During this time, the meat has time to cook, and raw rice turns into boiled and “releases thorns”, so ready-made meatballs look like hedgehogs.

These simple children's meals do not require high culinary skills from the mother. In addition, these dishes are quickly cooked, and for the mother of a one-year-old baby, time is an important factor, because the child requires a lot of attention, and the mother does not have the opportunity to stand at the stove for too long. Over time, every mother will master the wisdom of cooking for a child and learn the food habits of her child, so it will be much easier to figure out what to cook.

The nutrition of the baby after 1.5 years is significantly expanded. New dishes and new products appear on the menu. You no longer need to grind food, as in the first year of life. The ingredients can be cut into small pieces, and not grind in a meat grinder or blender. The nutrition of a child at this age is five times a day, three of which are the main meals, and two are snacks. One serving of food for a child older than a year is 250-300 grams.

The diet includes light soups, vegetable and fruit purees, meat and fish, meatballs, cutlets and meatballs, milk porridge. For dressing dishes, use sour cream or vegetable oil. You can add a little salt and pepper, herbs. When introducing a new product, each time monitor the reaction of the baby for two days so that there is no allergy or eating disorder.

From heavy and unhealthy food should be abandoned. Do not feed your baby fried foods, mushrooms, smoked and canned foods, marinades and pickles, sauces and seafood. For detailed information on which foods are not recommended for children under 3 years old, see. And in this article we will learn recipes for a child 1.5-2 years old.

Salads and omelettes

Salads and omelettes are great for breakfast, dinner or a snack. By the way, for an omelette and other dishes, you can take quail eggs, not chicken eggs, if the baby has a food allergy to protein. And instead of chicken, in this case, use a turkey. This is a dietary, hypoallergenic and more tender meat.

Omelet with broccoli

• Milk - 0.5 stack;
• Wheat flour - 1 tbsp. a spoon;
• Chicken eggs - 4 pcs.;
• Broccoli - 350 grams.

Boil broccoli separately. Break eggs, mix with flour and milk. Cut the cooled cabbage and add to the egg-milk mass. In a mold greased with vegetable oil, put the omelet and bake for 12 minutes at 180 degrees. You can bake an omelet in the form of a cupcake, then it will look interesting and every child will like it. These methods will help if the baby refuses to eat.

Meat omelette

• Chicken eggs - 2 pcs.;
• Chicken fillet or breast - 200 grams;
• Milk - 1⁄3 cup

Boil the chicken separately, cut into pieces. Beat eggs and pour in milk, mix. At the bottom of the pan, greased with butter, put the chicken down and pour in the egg-milk mass. Steam with a lid on for twenty minutes. If desired, the finished omelette can be sprinkled with chopped fresh herbs.

Beet salad with prunes

• Beets - 1 small fruit;
• Prunes - 50 grams.

Beets and prunes improve digestion and improve stool. These products are great for constipation, which often affects small children. To prepare the salad, boil the beets, and wash the prunes, sort and soak for twenty minutes. Peel the vegetable and, together with dried fruits, pass through a meat grinder. For dressing, take sour cream.

If desired, chopped and pre-soaked walnuts can be added to the salad. However, this dish is not recommended for children with high blood sugar and frequent diarrhea.

You can prepare an ordinary vegetable salad for your baby by finely chopping the ingredients and seasoning the dish with vegetable oil. The child can be given tomatoes and fresh cucumbers, pumpkin and zucchini, carrots and radishes, small amounts of bell peppers, fresh green peas and herbs. But in one serving it is better not to mix more than four or five components at a time.

To prepare salads, you can use boiled, stewed and fresh vegetables, but preferably peeled. In addition, in such dishes you can put boiled meat and fish, nuts, dried fruits. You can find many interesting recipes for children's salads for the holiday and for every day.

Casseroles

Casseroles are a dish that many mothers love to cook. It is hearty, tasty and healthy, if, of course, you choose the right ingredients. It is better to start with a classic cottage cheese casserole, then you can gradually add dried fruits, fresh vegetables and fruits, meat and fish to the dish. The casserole will be a great breakfast, second course for lunch or a full dinner.

vegetable casserole

• Broccoli - 500 grams;
• Milk - 1 stack;
• Flour - 1 table. a spoon;
• Tomatoes - 2 medium fruits;
• Cheese in grated form - 200 grams;
• Butter - 40 grams.

Boil the cabbage for five to seven minutes in boiling and lightly salted water. Melt the butter in a pan with high sides, pour in the flour and pour in the milk, mix the ingredients thoroughly. Bring the resulting mass to a boil and cook for several minutes until thickened. Sprinkle cheese on top and stir. Peel the tomatoes and chop. Mix the prepared cabbage and tomatoes, put on a baking sheet, pour over the cheese and milk mass and bake at two hundred degrees for 25 minutes. After introducing the recipe into the child’s menu, you can add zucchini to the dish along with tomatoes, and for older children, eggplant.

Potato casserole with meat

• Cooked mashed potatoes - 500 grams;
• Minced chicken or beef - 500 grams;
• Hard cheese in grated form - 100 grams.

Prepare mashed potatoes and fry the minced meat until half cooked. Pour half of the puree into the butter dish and level with a spatula or spoon. Put minced meat on top and sprinkle with cheese. Close the casserole with the rest of the puree, level the layer and brush with sour cream. Bake for half an hour at 180 degrees or cook in a water bath under a closed lid for 40 minutes. Instead of meat, you can use fish fillet. What fish to choose for a child, see.

For cottage cheese casserole, it is better to cook cottage cheese yourself. To do this, pour children's or 1% kefir into a jar. Lay a cloth on the bottom of the pan, pour cold water and put the jar there. Heat the pot over low heat and remove ten minutes after boiling. Strain the cottage cheese through a sieve and cheesecloth. The product is ready! Cottage cheese is used as a separate dish, and for making casseroles. Also, the baby can cook delicious dumplings.

Soups

Soups should be heavy and light. It is not recommended to give the baby a meat or fish-based broth. The fact is that when these products are cooked, extractive substances are formed that strongly irritate the intestines, cause digestive disorders and stool disorders. Therefore, it is better to cook meat and fish separately, and then cut into pieces and add to the finished vegetable broth. In the first months of feeding, the baby should receive puree soups, but in the second year, classic traditional soups can be introduced.

vegetable puree soup

• Zucchini - 1 medium fruit;
• Cauliflower and broccoli - 250 grams each;
• Tomatoes - 2 fruits;
• Carrots - 1⁄2 pcs.;
• Chopped fresh herbs to taste.

Grate washed and peeled vegetables. Simmer over low heat for three minutes and pour into boiling water (1.5 liters). If necessary, salt and pepper, add herbs and cook for ten minutes. Beat the prepared vegetables with a blender and grind through cheesecloth or a sieve. Then the puree soup will turn out airy and light. If the consistency is too thick, dilute the dish with vegetable broth that remains after cooking.

Soup with meatballs

• Minced beef or chicken - 300 grams;
• Potato - 3 tubers;
• Carrots - 1 pc.;
• Short vermicelli - 1 tbsp. a spoon;
• Chopped greens - 1 tbsp. a spoon;
• Onion - 1 head.

Put a whole peeled onion and chopped potatoes into three liters of boiling water. To prepare meatballs, use minced meat without salt and other spices, from which roll small balls. They should be small so that the child can chew without problems. Five minutes after the start of cooking potatoes, put the meatballs and cook until they float to the surface.

While the potatoes and meatballs are cooking, peel and finely chop the carrots, stew in vegetable oil and put in the soup. Then add vermicelli and cook for another five minutes. Instead of vermicelli, you can use homemade noodles (50-60 grams). Remove the onion from the finished dish and add the greens. Let it brew for 7-10 minutes. By the way, meatballs can also be used for second courses, for example, served with spaghetti, mashed potatoes or rice.

Soup with homemade noodles

• Chicken or turkey fillet - 200 grams;
• Potato - 3 tubers;
• Chicken egg - 2 pcs.;
• Flour - 1 stack;
• Spinach to taste.

Boil the chicken or turkey separately, drain the broth. To prepare noodles, break an egg, pour in 30 ml of water and add flour. Knead the dough, roll it into a thin layer and cut out the noodles. Put chopped spinach and diced potatoes into boiling water. After two minutes, add the noodles and cook the soup until the noodles float to the top.

Milk soups are especially popular among mothers. Such dishes can be cooked with rice, buckwheat, millet and barley groats, noodles or vermicelli. Pasta or cereals are first boiled in water, and then warm or hot milk is poured. Be careful with the combination of milk and buckwheat, as this is a hard-to-digest dish. Milk soups are best given in the morning.

The preparation of meat soups for babies is made from low-fat varieties. These are veal and beef, rabbit, turkey and chicken. Children are also happy to eat vegetable soups with zucchini and pumpkin, pea soup, and fish soup can be gradually introduced. You can find the recipes for these dishes here.

Main courses

Among the traditional side dishes, noodles and other pasta, mashed potatoes from zucchini, potatoes and other vegetables are distinguished. The side dish is served with boiled or baked meat or fish. Remember that you can not give both meat and fish dishes on the same day. It is enough to give fish to children two or three times a week.

Vegetable stew with meat

• Chicken fillet - 100 gr;
• Cauliflower - 300 gr;
• Bulb - ½ pc.;
• Carrots - 1 pc.;
• Zucchini - 1 medium fruit;
• Tomatoes - 2 pieces;
• Green peas - 150 gr.;
• Low-fat sour cream - 4 table. spoons.

This is the perfect meal for a small child. For cooking, boil the chicken separately and cut into pieces. Finely chop the onion and carrot, stew in vegetable oil. Prepare zucchini and cabbage, peel the tomato, chop and add to the onion with carrots. Simmer until the tomatoes are soft, then add the peas and sour cream. Mix the ingredients and simmer for another 5-7 minutes.

Instead of chicken, you can use beef, rabbit or turkey. Moreover, it is better to cook the meat separately and, cut into pieces, add to stewed vegetables. If the child has not yet learned to chew well, the stew can be passed through a blender. And to make the baby’s kitchen more diverse, we offer a few more recipes for the second one.

Zucchini with minced meat

• Zucchini - 1 medium fruit;
• Ground beef - 300 grams;
• Cheese in grated form - 100 grams;
• Chicken egg - 1 pc.;
• Onion - 1 head.

Peel and cut the zucchini in half, remove seeds and entrails. Chop the onion and put into the bowl. Whisk the egg in there and mix. Spread minced meat in zucchini, put on a baking sheet or in a special form and bake for twenty minutes at 180 degrees. Sprinkle grated cheese on top of the zucchini and bake for another ten minutes.

Meat muffins

• Minced veal or beef - 500 grams;
• Chicken eggs - 2 pcs.;
• Hard cheese in grated form - 100 grams;
• Chopped greens - 50 grams.

Eggs pre-cook and grate, mix with prepared herbs and cheese. Put the minced meat in cupcake or muffin molds first. By the way, minced meat for children should be used homemade, and not purchased semi-finished products. Put the filling with egg and cheese in the center, gently tamp with a teaspoon. Bake meat muffins for half an hour at 180 degrees. This dish looks very interesting and every kid will like it. The original food supply will come to the rescue if the child does not want to eat.

Fish in the oven

• Red fish (fillet) - 300 grams;
• Low-fat sour cream - 2 table. spoons;
• Grated cheese - 40 grams;
• Olive oil - 2 tsp. spoons.

Wash the fish and cut into pieces, lightly salt. Coat in butter and sour cream, put in a mold. Spread the remaining mixture of butter and sour cream on top of the fish and sprinkle with cheese. Bake for 40 minutes at 100 degrees. For a side dish, it is good to use crumbly boiled rice, vermicelli, mashed potatoes or buckwheat.

In addition, you can cook various meat and vegetable cutlets or meatballs for your child, baked or steamed. Use zucchini, pumpkin, minced meat. But for children under three years old, it is not recommended to use breading! Don't forget about cereals. It is a suitable breakfast and side dish for dinner. Children after 1.5 years can cook both milk and gluten cereals. A detailed daily menu for a child 1-2 years old with recipes and photos can be found at the link.

Children's recipes from 1 year

19 children's recipes from 1 year old

1. Rice porridge with meat

Meat - 100 gr.

Rice groats - 3 tbsp.

Butter - a small piece.

Salt - a pinch. In this version, porridge is suitable for children from 1 year old. Children at this age already cope well with rice, and red meat is still difficult to chew, so it is better to twist it. Also, do not add any frying and excess fat to the porridge.

For kids, from rice, you can still cook sweet porridge with prunes or with pumpkin and zucchini.

Recipe for rice porridge with meat:

1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.

2. Separate the meat from the films and cut. The smaller the pieces, the faster they will cook.

3. Boil the meat until tender. About 1 hour.

4. Rinse rice.

5. Boil over low heat until tender. It cooks for about 20 minutes.

6. Twist the finished pieces of meat a couple of times in a meat grinder.

7. Mix boiled rice with twisted meat. Boil everything together for 3 minutes.

Enjoy your meal!

On a note:

For this porridge, rice can be used whole grain or crushed. If it is more convenient for the child to eat smaller pieces, use crushed rice.

If the child has a beneficial attitude towards greens, you can add it to the porridge.

For babies, you can cook a similar dish, only with mashed milk.

2.Cauliflower casserole

Cauliflower - 1 bowl (or 2 cups)

Hard cheese - 70 gr.

Crackers - 1 tbsp.

Milk - 2 tablespoons

Plum oil. - 1 tbsp

Cauliflower, unlike white cabbage, does not cause allergies, so it is advised to cook it for infants, in the form of mashed potatoes. Children from a year old can no longer grind, but simply boil in water or in a double boiler. Two-year-old children can already be served in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.

Cauliflower Casserole with Cheese - Preparation:

1. Rinse the cauliflower and sort into inflorescences. Put in a saucepan with water, add salt and let boil for 7 minutes.

2. In the meantime, prepare the cheese sauce. To do this, grate a piece of cheese and add tbsp. crackers.

3. Pour in two tablespoons of milk.

4. Add Art. a spoonful of soft (melted in the microwave or just melted in heat) butter and mix everything together.

5. Turn the boiled cauliflower into a colander to drain the water. After that, put the cabbage in a form with high edges and pour cheese sauce on top.

6. Send the mold to the oven for about 15-20 minutes, until a golden crust forms. Serve warm with greens.

3. Curd steam soufflé

cottage cheese - 600 gr.

semolina - 1/2 cup

water - 1 glass

granulated sugar - 2 tbsp.

vanilla sugar - 1/2 tsp

butter - 2 tbsp. l.

vegetable oil - 1 tbsp.

egg - 1 pc.

seedless raisins - 1/2 cup

berry or fruit syrup - 6 tbsp.

The amount of marmalade is necessary to taste and, if desired, to decorate the dish when serving.

To prepare the curd mass, you need a saucepan with a capacity of 3 liters.

Boil semolina in water until a thick porridge is obtained. Remove from fire and cool.

Grind cottage cheese until a homogeneous mushy mass, put in a bowl with semolina. Mix thoroughly until a homogeneous mass is obtained.

Break the egg, separate the white from the yolk.

Heat butter until liquid.

Add the yolk to the resulting curd mass, pour the butter, pour the vanilla sugar and granulated sugar, add the raisins.

Mix the resulting mixture thoroughly again.

For further preparation, you will need round deep molds.

Lubricate the molds with vegetable oil and put the prepared curd mass in them.

Put the mold in a saucepan, pour water and cook for 15-20 minutes.

Remove molds from steam. Cool down.

You can serve in forms if they have a decorative look, or transfer the product to plates.

Before serving, pour syrup over the soufflé and put marmalade on top of the syrup for beauty and as a seasoning.

4. Zucchini casserole

400 g zucchini

100 g cheese

100 g sour cream

0.5 tsp slaked soda,

150 g flour

0.5 tsp salt.,

Grate zucchini, squeeze well. Cheese is very finely chopped or grated, cut greens. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and greens there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

5. Cauliflower puree soup

Cauliflower inflorescences - 20-25 inflorescences

Potatoes - 4 pcs. small ones.

Rice - 3 or 4 tablespoons rice.

Cream - 100 ml. (instead of cream, you can add 2-3 tablespoons of sour cream)

Salt - to taste

Drain. butter - piece

Cauliflower is a dietary and healthy product. It got its name due to the inflorescences resembling flowers. And not at all because of the multi-colored coloring, as you might think without seeing and not knowing this product.

It can be introduced into complementary foods for children up to a year, in contrast to white cabbage. Because it is softer and does not cause colic in the stomach. It also helps to keep the stool normal.

For the first feeding, just mashed cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year, a child can cook a gentle creamy soup of mashed cauliflower and potatoes. The photo recipe of which is posted below.

To prepare cauliflower soup:

1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If there is no cream at hand, sour cream (about 3 tbsp) is also suitable. This amount of products is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.

2. Disassemble the cauliflower into inflorescences. Cut potatoes into small cubes. Put the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.

3. Boil rice in a separate pan.

4. From the pot in which the vegetables were boiled, pour the broth into a glass. We'll still need it. Add boiled rice to boiled vegetables and puree with a blender.

5. Such a homogeneous mass should turn out. Salt it to taste.

6. Add a piece of butter and cream. Stir.

7. Soup puree will get such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.

8. For young children, soup is best served as is, without any additions.

9. And for older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is more chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6. Chicken pudding

Chicken (pulp) - 100 g

Wheat bread - 10 g

Butter - 1/2 teaspoon

Milk - ¼ cup

Egg - 1 pc.

Salt solution - ¼ teaspoon

Take a piece of boneless chicken, rinse with cold water, pass through a meat grinder. Scroll a second time through a meat grinder along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve, diluted with the rest of the milk to a thick slurry. Then add raw egg yolk, salt solution. Whip the protein into a strong foam and add it too, mixing gently. Put the whole mass into a small mug, thickly greased with oil.

Having lowered the mug into a saucepan filled up to half with boiling water, cover the saucepan with a lid, put it on the stove and cook for 40 minutes.

Meat puddings from chicken, veal, liver can be served with mashed potatoes or vegetables.

7. Fish pudding

Fish - 100 grams

Water - 2 tablespoons

Quail egg - 1 piece (you can use regular chicken)

Butter - 1 teaspoon

For sauce:

Sour cream fat content 15% - 2 tablespoons

Fish broth - 100 grams (half a glass)

Flour - 1 teaspoon without a slide

Salt to taste

1. Wash the fish fillet and cut into small pieces. When choosing fish, give preference to dietary varieties (hake, mentai, tilapia, pike perch).

2. Put the chopped fillet in a saucepan and fill it with water so that the fillet is covered and cooked.

3. We pass the cooked and cooled fish through a meat grinder or grind it in a blender, add egg yolk, butter, mix well and add whipped protein.

4. We proceed to the preparation of the sauce. Dilute flour with fish broth (half of the prescribed portion, i.e. 50 grams), stir well so that there are no lumps. Now pour the resulting mixture into the rest of the boiling fish broth, add sour cream and cook over low heat for about 10 minutes, stirring all the time. Then strain the sauce through a sieve and bring to a boil again.

5. Put the fish mass in a mold (silicone can be used), pour it with sour cream sauce and send it to the oven for 20 minutes.

8. Baby meatballs

Minced meat - 500 g.

1 bulb

Bread - 100 gr.

Rice - 100 gr.

Carrot - 1 pc.

0.5 cup milk

Salt to taste

1. Mix minced meat with finely chopped onions and grated carrots.

2. Soak bread and rice in milk, boil a little, mix with minced meat

3. Add an egg to the minced meat, salt to taste

4. We sculpt and steam the tutelki until cooked (this will be convenient to do in a slow cooker)

Vegetables, mashed potatoes or pasta are great as a side dish.

For older kids, meatball sauce is a great addition. It can be prepared by frying onions and carrots with tomato paste.

9. Fish soup-puree

fish fillet - 150 g

1/2 medium onion

1 small carrot

1 medium potato

salt and herbs to taste

1. Put the fillet in a small saucepan, pour water (1.5-2 cups), put on fire, salt a little

2. When the fish is cooked, put it on a separate plate, and filter the broth.

3. Finely chop the potatoes and onions, and rub the carrots on a fine grater, put them in the broth to cook. If it seems that the soup is watery, you can add a little rice.

4. When the vegetables are cooked, add the fish again and grind everything with a blender.

5. Serve with sour cream and herbs

10. Mashed potatoes

Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add to the resulting mass, stirring continuously, a little (up to 20 ml) of hot boiled milk. Beat the mixture until a homogeneous fluffy mass is obtained. Put the puree on a plate, pour over the melted butter.

11. Carrot puree

100 g of carrots washed, peeled, chopped, put in a saucepan, pour a little boiling water, add an incomplete teaspoon of sugar, cover with a lid and put on a small fire. Simmer for 30-40 minutes, stirring and adding a little water, until the carrots become soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin

Peeled pumpkin cut into cubes, put in a saucepan, pour a small amount of boiling water, add a little salt and cook until tender. Cool the boiled pumpkin to a warm state (can be mixed with other vegetables, fruits or cereals), wipe through a sieve and offer to the child.

13. Pumpkin stewed with apples

Put 200 g of finely chopped peeled pumpkin into a pan, add 100-150 g of peeled and finely chopped apples, a little salt and 1-2 tsp. sugar, 1-1.5 tsp butter, up to 100 ml of water and simmer until tender, then cool to a warm state and rub through a sieve. The finished dish can be sprinkled with a little jelly.

14. Assorted vegetable puree

Carrots and cabbage, finely chopped, simmer under a lid in a small amount of water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then, rub the vegetables, including the added green peas, hot, then add a little hot milk and salt to the mixture. Mix everything well, bring to a boil and, removing from the stove, beat so that the puree is fluffy and without lumps. Fill the finished puree with 1 tsp. butter.

15. Rice and carrot soufflé

From 1 tbsp. sorted and washed rice, boil a slightly viscous porridge on the water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully introduce 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place for 35-40 minutes in a water bath (on a wire rack in a pot of boiling water).

There may also be other options for vegetable and cereal soufflé: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

16. Omelet stuffed with meat

50 g boiled minced meat

1/2 coffee cup milk

piece of butter the size of a hazelnut

1 st. a spoonful of pureed boiled vegetables from the soup

parsley

1 st. a spoonful of tomato juice

Grind the egg yolks with salt and butter, add the whipped egg white. Grease the saucepan with butter, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and put in a very hot oven for 10 minutes.

Turn the finished omelet onto a plate, put the ground meat and vegetables on it, roll up and pour over with tomato juice.

17. Krupenik

This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but you’re tired of cottage cheese))

Ingredients:

children's cottage cheese "Agusha" - 50 g,

buckwheat - 4 tbsp. spoons,

butter - 1 teaspoon,

sour cream - 2 teaspoons,

quail egg - 1 pc.,

ground crackers - 10 g.

Take, wash and put buckwheat in a pan. Put it on a strong fire, and after boiling the water, switch to a weak one and cook for about 25 minutes. Grind buckwheat porridge with a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and brush with sour cream. Bake for about 25 minutes (at a temperature of 180 degrees).

18. Steamed cheesecakes

Cottage cheese - 200 g (ideally, homemade)

flour - 4 tbsp. l.

egg - 1 pc. (instead of chicken, you can take 2-3 quail)

sugar - 4 tbsp. l.

1. Add the egg and sugar to the cottage cheese, mix thoroughly until smooth.

2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of the dough and begins to stick off your hands, this will mean that there is enough flour

3. We pinch off small pieces from a whole piece of dough, roll up small balls and put them in a double boiler at a short distance from each other so that they do not stick together.

4. Steam for 30 minutes.

19. Glazed curds

Cottage cheese (cottage cheese must be taken dry) - 400 g

Butter - 25 g

Cream (30% fat, but less) - 25 ml

Powdered sugar - 100-150 g

Chocolate - 100 g

1. Mix cottage cheese, cream, powdered sugar and soft butter. The mass should not be liquid (the amount of butter and cream depends on the moisture content of the curd)

2. Blind balls, sticks from the mass. Choose the form you like best. Place in the freezer for 10-15 minutes while preparing the frosting.

3. Melt the chocolate and cream in a large bowl. We take out the cheese from the freezer, put it in chocolate, roll it on all sides and take it out with the help of 2 forks. Lay on parchment paper. We put it in the cold.