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2 Welcome to your Once a Month Meals First Foods (6-9 months) Baby Food menu! On our First Foods menu, you will start to see the plain purees mixed with new flavors as baby advances closer to table food. These recipes may refer to using formula at times but if you are breastfeeding, feel free to use breast milk in place of the formula. Using this menu from OAMM, you can fill your freezer for the weeks ahead by making your own baby food. Best of all, we ve done most of the work for you! This menu will provide you with breakfast, lunch and dinner recipes 20 cubes each. Each cube should be approximately 1 ounce (for reference, the typical baby food jar contains 2 ounces). What exactly is included in this menu? Organized Grocery List Recipe Cards Prep Instructions by Cooking Day Instructions Thaw Sheet Labels If you need additional information on getting started we invite you to visit these engaging resources to assist you in your baby food freezer cooking adventures! Also, don t hesitate to engage us on our various social media outlets. We love to get to know and walk alongside our readers. **Most pediatricians recommend starting one new food at a time and waiting 3 days before another in order to watch for allergies. Please check with your child s doctor before starting baby on solids. Our menus are meant as a support system and not as medical advice. ** Additional Helpful Resources: Baby Intro Prepping & Storing Equipment Recipes

3 First Foods (6-9 months) Summer Menu Shopping List Item Amount Measure Store Notes Baking items olive oil 1.25 fluid ounces Canned goods applesauce 2 ounces chicken broth/stock 24 fluid ounces vegetable broth/stock fluid ounces Frozen cut green beans, frozen 7.14 ounces peas, frozen 2.38 ounces Grain lentils, brown 7.14 ounces quinoa 9.50 ounces Juice apple juice 80 fluid ounces Meat chicken, boneless breasts 1.50 pounds ground beef 1 pound Other apricot, dried ounces infant formula, powder 1.06 ounces

4 water 64 fluid ounces Produce apple 6 medium blueberries ounces carrot 16 medium eggplant 1 medium green beans 0.17 pounds mango 4 medium onion 3 medium peach 1 medium pear 2 medium russet potato 7 medium squash, yellow 1 medium strawberries 5 ounces sweet potato 2 medium zucchini 2 medium Spices basil, dried 0.01 ounces cinnamon 0.71 ounces garlic powder 0.01 ounces salt 0.08 ounces thyme, dried 0.02 ounces Containers gallon freezer bag 28 Supplies

5 plastic wrap ice cube trays 17.5

6 First Foods (6-9 months) Summer Menu Prep Instructions Your Recipe Cards and Cooking Day Instructions assume that you have completed the below tasks before you start your cooking day. To-Do Night Before Amount Measure Instructions Carrot 3 medium Steam or microwave for 3-5 minutes or until tender. Cut Green Beans, Frozen 7.14 ounces Prepare according to package directions. Infant Formula, Powder 1.06 ounces Prepare according to package directions. Quinoa 9.50 ounces Prepare according to package directions. Squash, Yellow 1 medium Saute squash pieces on stovetop over medium low heat for 4-6 minutes, until softened. Chopping List Amount Bought Measure Approx. Prep Amount Prep Measure Ingredient Apple 6 medium 4 cups peel and dice Apple Apricot, Dried ounces 5 cups dice Apricot, Dried Carrot 13 medium 6.17 cups dice Carrot Carrot 3 medium 1.50 cups chunk and cook Carrot Chicken, Boneless Breasts 1.50 pounds 3.75 cups dice Chicken, Boneless Breasts Eggplant 1 medium 5 cups peel and dice Eggplant Mango 4 medium 4 cups peel, pit, and dice Mango Onion 3 medium 3.75 cups dice Onion Peach 1 medium 0.67 cups peel and dice Peach Pear 2 medium 1 cup dice Pear Russet Potato 7 medium 5 cups peel and dice Russet Potato Squash, Yellow 1 medium 1.50 cups dice and cook Squash, Yellow Strawberries 5 ounces 1 cup halve Strawberries Sweet Potato 2 medium 1 cup peel and dice Sweet Potato Zucchini 2 medium 2.50 cups says Zucchini

7 First Foods (6-9 months) Summer Menu Cooking Day Instructions Menu Description Menu Notes Slow Cook Oven Cook Freeze Oven Cook Use Blender Stove Cook Stove Cook Use Food Processor Use Blender Baby Chicken Soup: Place all ingredients in slow cooker. Cover and cook on high 4-6 hours. Baby Shepherd's Pie: Preheat oven to degrees Fahrenheit. Place all ingredients, except water, in large casserole dish. Bake covered at 350 degrees for 45 minutes or until beef is cooked through and veggies are tender. Quinoa Beef & Veggies: Place beef, carrots, peas, applesauce and thyme in casserole dish. Baby Shepherd's Pie: Puree, adding water 1/2 cup at a time until desired consistency. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Quinoa Beef & Veggies: Bake covered at 400 degrees for 45 minutes or until beef is cooked through and vegetables are tender. Baby Shepherd's Pie: Once frozen, divide among indicated number of gallon freezer bags, label & seal. Quinoa Beef & Veggies: Add quinoa and vegetable broth and puree to desired consistency, adding water if needed. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Dried Apricot Puree: Combine ingredients in a saucepan. Bring to a boil. Reduce heat to low and then simmer until tender. Let cool. Brown Lentils: Heat oil in saucepan over medium-high heat. Add the onion and carrot and sauté for 2 minutes or until the veggies are softened. Add lentils and water, and bring to a boil. Reduce to low heat, and simmer covered for 45 minutes or until tender. Dried Apricot Puree: Puree until desired consistency is reached, using cooking liquid if necessary to thin puree. Using a spoon, fill ice cube trays with mixture then cover tray with plastic wrap. Freeze for 24 hours. Brown Lentils: Puree in blender. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Dried Apricot Puree: After 24 hours, transfer to gallon freezer bags. Label & freeze.

8 Stove Cook Stove Cook Stove Cook Stove Cook Stove Cook Stove Cook Use Blender Brown Lentils: Once frozen, divide among indicated number of gallon freezer bags, label & seal. Zucchini & Potato Puree: Boil potatoes in water until soft. Saute zucchini in olive oil with salt. Cover and cook on medium low until soft. Puree potatoes and zucchini in blender with vegetable broth. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Chicken Puree with Carrots: Heat the olive oil in a saucepan and sauté the onion until softened. Add the carrots, pour the chicken stock over and bring to a boil. Reduce the heat, then cover and cook for 10 minutes. Add the chicken pieces and chopped apple to carrots and continue to cook for 10 minutes or until chicken is cooked through. Puree in blender. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Zucchini & Potato Puree: Once frozen, divide among indicated number of gallon freezer bags, label & seal. Chicken Puree with Carrots: Once frozen, divide among indicated number of gallon freezer bags, label & seal. Chicken and Apple Dinner: Bring chicken stock to boil in saucepan. Add chicken, and lower the heat to simmer for 10 minutes. Add sweet potato and apple and simmer for another 10 minutes. Add the chopped zucchini and cook for a final 5 minutes. Puree and sprinkle with cinnamon. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Peach and Blueberry Puree: Add peaches and approximately 1 inch of water and simmer for 5 minutes. Add the blueberries and simmer for a further 5 minutes. Drain and reserve liquid for pureeing. Mash or puree the peaches and blueberries together, add reserved liquid as needed to make consistency you want. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Chicken and Apple Dinner: Once frozen, divide among indicated number of gallon freezer bags, label & seal. Peach and Blueberry Puree: Once frozen, divide among indicated number of gallon freezer bags, label & seal. Apple Blueberry Pear Puree: Place all ingredients in a small saucepan and cover with water. Simmer for approximately 5 minutes or until the fruits are tender. Drain and reserve the cooking water. Transfer the ingredients to a blender and puree until smooth. Use the reserved cooking liquid to thin the puree, if necessary. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Eggplant: Steam eggplant until tender and mushy. Place in blender and puree. Add water as necessary to achieve a smooth, thin consistency. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Apple Blueberry Pear Puree: Once frozen, divide among indicated number of gallon freezer bags, label & seal. Eggplant: Once frozen, divide among indicated number of gallon freezer bags, label & seal. Green Bean Salad: Combine all vegetables. Puree to desired texture and consistency. Add water as necessary to achieve a smooth, thin consistency. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number

9 Use Food Processor Use Food Processor Use Blender of gallon freezer bags, label & seal. Quinoa with Strawberries: Combine quinoa, cinnamon and berries. Puree, adding formula a Tablespoon at a time until reaching desired consistency. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Mighty Mango Puree: Add to food processor and blend until smooth. Add water to mixture if necessary. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Baby Chicken Soup: Once fully cooked (veggies are tender and chicken is cooked throughout), break up chicken and veggies and puree. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal.

10 First Foods (6-9 months) Summer Menu Recipe Cards Apple Blueberry Pear Puree Author Name: Homemade Baby Food Author URL: Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 2 cups peel and dice Apple 1 cup dice Pear 1.50 cups Blueberries Supplies Needed 1.25 Ice Cube Trays Containers Needed Plastic Wrap 2 Gallon Freezer Bag Cooking to Freeze Instructions Place all ingredients in a small saucepan and cover with water. Simmer for approximately 5 minutes or until the fruits are tender. Drain and reserve the cooking water. Transfer the ingredients to a blender and puree until smooth. Use the reserved cooking liquid to thin the puree, if necessary. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

11 Baby Chicken Soup Author Name: Wholesome Homemade Babyfood Author URL: Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 1.25 cups dice Onion 0.67 cups dice Carrot 0.13 teaspoons Garlic Powder 0.25 teaspoons Thyme, Dried 0.25 teaspoons Basil, Dried 1.25 cups dice Chicken, Boneless Breasts 4 cups Water Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Place all ingredients in slow cooker. Cover and cook on high 4-6 hours. Once fully cooked (veggies are tender and chicken is cooked throughout), break up chicken and veggies and puree. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

12 Baby Shepherd's Pie Author Name: Lisa Recipe URL: Yield: 10 Servings Ingredients 1.50 cups dice Carrot 3 cups peel and dice Russet Potato 0.50 pounds Ground Beef 1 cup dice Onion 1 cup Green Beans 2 cups Water Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Preheat oven to degrees Fahrenheit. Place all ingredients, except water, in large casserole dish. Bake covered at 350 degrees for 45 minutes or until beef is cooked through and veggies are tender. Puree, adding water 1/2 cup at a time until desired consistency. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

13 Brown Lentils Author Name: Family Feedbag Author URL: Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 1 tablespoon Olive Oil 0.50 cups dice Onion 0.50 cups dice Carrot 1 cup Lentils, Brown 2 cups Water Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Heat oil in saucepan over medium-high heat. Add the onion and carrot and sauté for 2 minutes or until the veggies are softened. Add lentils and water, and bring to a boil. Reduce to low heat, and simmer covered for 45 minutes or until tender. Puree in blender. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

14 Chicken and Apple Dinner Author Name: Homemade Baby Food Author URL: Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 2 cups Chicken Broth/Stock 1.25 cups dice Chicken, Boneless Breasts 1 cup peel and dice Sweet Potato 1 cup peel and dice Apple 0.50 cups dice Zucchini 0.50 teaspoons Cinnamon Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Bring chicken stock to boil in saucepan. Add chicken, and lower the heat to simmer for 10 minutes. Add sweet potato and apple and simmer for another 10 minutes. Add the chopped zucchini and cook for a final 5 minutes. Puree and sprinkle with cinnamon. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

15 Chicken Puree with Carrots Author Name: Annabel Karmel Author URL: Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 0.50 tablespoons Olive Oil 1 cup dice Onion 3 cups dice Carrot 1 cup Chicken Broth/Stock 1.25 cups dice Chicken, Boneless Breasts 1 cup peel and dice Apple Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Heat the olive oil in a saucepan and sauté the onion until softened. Add the carrots, pour the chicken stock over and bring to a boil. Reduce the heat, then cover and cook for 10 minutes. Add the chicken pieces and chopped apple to carrots and continue to cook for 10 minutes or until chicken is cooked through. Puree in blender. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

16 Dried Apricot Puree Author Name: Melissa Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 5 cups dice Apricot, Dried 10 cups Apple Juice Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Combine ingredients in a saucepan. Bring to a boil. Reduce heat to low and then simmer until tender. Let cool. Puree until desired consistency is reached, using cooking liquid if necessary to thin puree. Using a spoon, fill ice cube trays with mixture then cover tray with plastic wrap. Freeze for 24 hours. After 24 hours, transfer to gallon freezer bags. Label & freeze. Serving Day Instructions Place thawed cubes in a bowl and serve.

17 Eggplant Author Name: Wholesome Homemade Babyfood Author URL: Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 5 cups peel and dice Eggplant Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Steam eggplant until tender and mushy. Place in blender and puree. Add water as necessary to achieve a smooth, thin consistency. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

18 Green Bean Salad Author Name: Wholesome Homemade Babyfood Author URL: Recipe URL: Yield: 10 Servings Ingredients 1.50 cups cook Cut Green Beans, Frozen 1.50 cups chunk and cook Carrot 1.50 cups dice and cook Squash, Yellow Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Combine all vegetables. Puree to desired texture and consistency. Add water as necessary to achieve a smooth, thin consistency. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

19 Mighty Mango Puree Author Name: Nurture Baby Author URL: Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 4 cups peel, pit, and dice Mango Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Add to food processor and blend until smooth. Add water to mixture if necessary. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

20 Peach and Blueberry Puree Author Name: Homemade Baby Food Author URL: Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 0.67 cups peel and dice Peach 10 ounces Blueberries Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Add peaches and approximately 1 inch of water and simmer for 5 minutes. Add the blueberries and simmer for a further 5 minutes. Drain and reserve liquid for pureeing. Mash or puree the peaches and blueberries together, add reserved liquid as needed to make consistency you want. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

21 Quinoa Beef & Veggies Author Name: Lisa Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 0.50 pounds Ground Beef 0.50 cups dice Carrot 0.50 cups Peas, Frozen 0.25 cups Applesauce 0.25 teaspoons Thyme, Dried 1.75 cups cook Quinoa 0.75 cups Vegetable Broth/Stock Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Preheat oven to degrees Fahrenheit. Place beef, carrots, peas, applesauce and thyme in casserole dish. Bake covered at 400 degrees for 45 minutes or until beef is cooked through and vegetables are tender. Add quinoa and vegetable broth and puree to desired consistency, adding water if needed. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

22 Quinoa with Strawberries Author Name: Lisa Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 3 cups cook Quinoa 2 teaspoons Cinnamon 1 cup halve Strawberries 1 cup cook Infant Formula, Powder Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Combine quinoa, cinnamon and berries. Puree, adding formula a Tablespoon at a time until reaching desired consistency. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

23 Zucchini & Potato Puree Author Name: Lisa Recipe URL: Yield: 20 cubes (2 per serving) Ingredients 2 cups peel and dice Russet Potato 2 cups dice Zucchini 1 tablespoon Olive Oil 0.50 teaspoons Salt 0.66 cups Vegetable Broth/Stock Supplies Needed Plastic Wrap 1.25 Ice Cube Trays Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Boil potatoes in water until soft. Saute zucchini in olive oil with salt. Cover and cook on medium low until soft. Puree potatoes and zucchini in blender with vegetable broth. Spoon puree into ice cube trays, taking care not to overfill. Cover with plastic wrap and freeze for 24 hours. Once frozen, divide among indicated number of gallon freezer bags, label & seal. Serving Day Instructions Place thawed cubes in bowl and serve.

24 Apple Blueberry Pear Puree Date Frozen: Quinoa with Strawberries Date Frozen: Thaw. Place thawed cubes in bowl and serve. Thaw. Place thawed cubes in bowl and serve. Mighty Mango Puree Date Frozen: Thaw. Place thawed cubes in bowl and serve. Dried Apricot Puree Date Frozen: Thaw. Place thawed cubes in a bowl and serve.

25 Peach and Blueberry Puree Date Frozen: Thaw. Place thawed cubes in bowl and serve. Eggplant Date Frozen: Thaw. Place thawed cubes in bowl and serve. Green Bean Salad Date Frozen: Thaw. Place thawed cubes in bowl and serve. Zucchini & Potato Puree Date Frozen: Thaw. Place thawed cubes in bowl and serve.

26 Baby Shepherd's Pie Date Frozen: Chicken Puree with Carrots Date Frozen: Thaw. Place thawed cubes in bowl and serve. Thaw. Place thawed cubes in bowl and serve. Brown Lentils Date Frozen: Baby Chicken Soup Date Frozen: Thaw. Place thawed cubes in bowl and serve. Thaw. Place thawed cubes in bowl and serve.

27 Chicken and Apple Dinner Date Frozen: Quinoa Beef & Veggies Date Frozen: Thaw. Place thawed cubes in bowl and serve. Thaw. Place thawed cubes in bowl and serve.

28 First Foods (6-9 months) Summer Menu Thaw Sheet Thaw Instructions Cooking Time Cooking Type Breakfasts Apple Blueberry Pear Puree In fridge 1 minute N/A Dried Apricot Puree In fridge 1 minute N/A Mighty Mango Puree In fridge 1 minute N/A Peach and Blueberry Puree In fridge 1 minute N/A Quinoa with Strawberries In fridge 1 minute N/A Lunches Eggplant In fridge 1 minute N/A Green Bean Salad In fridge 1 minute N/A Zucchini & Potato Puree In fridge 1 minute N/A Dinners Baby Chicken Soup In fridge 1 minute N/A Baby Shepherd's Pie In fridge 1 minute N/A Brown Lentils In fridge 1 minute N/A Chicken and Apple Dinner In fridge 1 minute N/A Chicken Puree with Carrots In fridge 1 minute N/A Quinoa Beef & Veggies In fridge 1 minute N/A