Children's recipes from 1 year
19 recipes for children from 1 year
1. Rice porridge with meat
Meat - 100 gr.
Rice groats - 3 tbsp.
Butter - a small piece.
Salt - a pinch. In this version, the porridge is suitable for children from 1 year of age. Children at this age already cope well with grains of rice, but chewing red meat is still a bit difficult, so it is better to twist it. We also do not add any fried ingredients or excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
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 into pieces. The smaller the pieces, the faster they will cook.
3. Boil the meat until cooked. About 1 hour.
4. Rinse the rice.
5. Boil over low heat until cooked. 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. Cook everything together for 3 minutes.
Bon appetit!
On a note:
For this porridge, you can use whole grain or broken rice. If it is more convenient for your child to eat smaller pieces, use broken rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For infants, you can prepare a similar dish, only with milk in the form of puree.
2. Cauliflower casserole
Cauliflower - 1 cup (or 2 cups)
Hard cheese - 70 gr.
Rusks - 1 tbsp.
Milk - 2 tbsp.
Oil drain. - 1 tbsp.
Cauliflower, unlike white cabbage, does not cause allergies, so it is recommended to prepare it for infants in the form of a puree. Children from one year old can no longer grind it, but simply boil it in water or in a double boiler. Two-year-old children can already serve it 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. Wash the cauliflower and separate it into inflorescences. Place in a saucepan with water, add salt and let simmer for 7 minutes.
2. Meanwhile, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add st. a spoonful of soft (melted in the microwave or simply melted in the heat) butter and mix everything together.
5. Place the boiled cauliflower in a colander to drain the water. After this, place the cabbage in a mold with high edges and pour cheese sauce on top.
6. Place the pan in the oven for about 15-20 minutes until golden brown. Serve warm with herbs.
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 should be according to taste and as desired - to decorate the dish when serving.
To prepare the curd mass, you will need a saucepan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese to a homogeneous mushy mass, place in a bowl with semolina porridge. Mix thoroughly until smooth.
Break the egg, separate the white from the yolk.
Heat the butter until liquid.
Add the yolk to the resulting curd mass, pour in the butter, add vanilla sugar and granulated sugar, add raisins.
Mix the resulting mixture thoroughly again.
For further preparation you will need round deep molds.
Grease the molds with vegetable oil and place the prepared curd mass in them.
Place the mold in the pan, add water and cook for 15-20 minutes.
Remove the molds from steam. Cool.
You can serve in forms if they have a decorative appearance, or the product can be transferred to plates.
Before serving, pour syrup over the soufflé and place marmalade on top of the syrup for decoration 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 the zucchini and squeeze thoroughly. Chop or grate the cheese very finely, chop the herbs. 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 herbs 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. little ones.
Rice - 3 or 4 tbsp. rice
Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)
Salt - to taste
Drain. butter - piece
Cauliflower is a dietary and healthy product. It got its name due to its inflorescences resembling flowers. And not at all because of the multi-colored color, as you might think without seeing or knowing this product.
It can be introduced into complementary foods for children up to one year old, unlike white cabbage. Because it is softer and does not cause colic in the stomach. It also helps maintain normal bowel movements.
For the first feeding, just cauliflower puree is suitable, after which you can try cabbage puree with carrots. And from the age of 1, a child can prepare a delicate creamy soup made from mashed cauliflower and potatoes. The photo recipe for which is posted below.
Making Cauliflower Puree 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 you don’t have cream on hand, sour cream will do (about 3 tablespoons). This amount of product is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.
2. Separate the cauliflower into inflorescences. Cut the potatoes into small cubes. Place 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 pan in which the vegetables were boiled, pour the broth into a glass. We will still need it. Add boiled rice to the boiled vegetables and puree with a blender.
5. You should get such a homogeneous mass. Add salt to taste.
6. Add a piece of butter and cream. Stir.
7. The puree soup will become such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that you drained earlier.
8. For young children, soup is best served as is, without any additions.
9. For older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is a greater 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, and pass through a meat grinder. Scroll through a meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve and diluted with the rest of the milk to a thick paste. Then add raw egg yolk and salt solution. Beat the whites into a strong foam and add them, stirring carefully. Place the entire resulting mass in a small mug, thickly greased with oil.
Place the mug in a pan half-filled with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.
Meat puddings made from chicken, veal, and liver can be served with potato or vegetable puree.
7.Fish pudding
Fish - 100 grams
Water - 2 tablespoons
Quail egg - 1 piece (ordinary chicken can be used)
Butter - 1 teaspoon
For the sauce:
Sour cream fat content 15% - 2 tablespoons
Fish broth - 100 grams (half a glass)
Flour - 1 level teaspoon
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. Place the chopped fillet in a saucepan and fill it with water to cover the fillet and cook.
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 the beaten egg white.
4. Let's move on to preparing the sauce. We dilute the flour with fish broth (half the required 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. Place the fish mixture in a mold (silicone can be used), pour in sour cream sauce and place in the oven for 20 minutes.
8.Children's meatballs
Minced meat - 500 g.
1 onion
Bread - 100 gr.
Rice - 100 gr.
Carrots - 1 pc.
0.5 cups milk
Salt to taste
1. Mix the minced meat with finely chopped onion and grated carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add the egg to the minced meat, salt to taste
4. Shape and steam the breasts until ready (this will be convenient to do in a slow cooker)
Vegetables, mashed potatoes or pasta are perfect as a side dish.
For older kids, meatball sauce would be a great addition. It can be prepared by frying onions and carrots with tomato paste.
9.Fish soup
fish fillet - 150 g
1/2 medium onion
1 small carrot
1 medium potato
salt and herbs to taste
1. Place the fillet in a small saucepan, fill with water (1.5-2 cups), put on fire, add a little salt
2. When the fish is cooked, put it on a separate plate and strain the broth.
3. Finely chop the potatoes and onions, grate the carrots on a fine grater, and put them in the broth to cook. If the soup seems runny, 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 a little (up to 20 ml) hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous fluffy mass is obtained. Place the puree on a plate and pour over the melted butter.
11.Carrot puree
Wash, peel, chop 100 g of carrots, put in a saucepan, pour a little boiling water, add half a teaspoon of sugar, cover with a lid and put on low heat. Simmer for 30-40 minutes, stirring and adding water little by little, until the carrots are soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, and boil. When serving, add 1/2 tsp. butter.
12. Boiled pumpkin
Cut the peeled pumpkin into cubes, place in a saucepan, add a small amount of boiling water, add a little salt and cook until tender. Cool the cooked pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub it through a sieve and offer it to your child.
13. Pumpkin stewed with apples
Place 200 g of finely chopped peeled pumpkin in a frying 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 until warm and rub through a sieve. You can pour a little jelly over the finished dish.
14.Assorted vegetable puree
Finely chop the carrots and cabbage, simmer covered in a small amount of water until half cooked, add chopped potatoes and simmer all together for another 30 minutes. Then grate the vegetables, including the added green peas, while hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, after removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.
15. Rice and carrot soufflé
From 1 tbsp. sorted and washed rice, cook a slightly viscous porridge in 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 add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place in a water bath for 35-40 minutes (on a wire rack in a pan of boiling water).
There may also be other options for soufflé made from vegetables and cereals: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).
16. Omelet stuffed with meat
50 g boiled ground meat
1/2 coffee cup milk
a piece of butter the size of a hazelnut
1 tbsp. spoon of pureed boiled vegetables from soup
parsley
1 tbsp. spoon of tomato juice
Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.
Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.
17.Krupenik
This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but are tired of cottage cheese))
Ingredients:
children's curd "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 high heat, and after the water boils, turn it to low heat and cook for about 25 minutes. Grind buckwheat porridge using 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 greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 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 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 dough and begins to stick to your hands, this will mean that there is enough flour
3. Pinch off small pieces from a single piece of dough, roll into small balls and place them in a steamer at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.
19.Glazed cheese curds
Cottage cheese (cottage cheese must be taken dry) - 400 g
Butter - 25 g
Cream (30% fat, but less is possible) - 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 cottage cheese)
2. Make balls and sticks from the mass. Choose the form you like best. Place in the freezer for 10-15 minutes, meanwhile prepare the glaze.
3. Melt chocolate and cream in a large container. We take the cheesecakes out of the freezer, put them in chocolate, roll it on all sides and take it out using 2 forks. Place on parchment paper. We put it in the cold.
If your baby is already one year old, then it’s time to think about his daily menu. After all, by this age, most children have switched to the so-called “common” table, so the baby’s diet should be not only tasty, but also healthy. What is included in the daily nutrition of a one-year-old baby? How to create the right menu? You can find out the answers to these and many other questions in our article.
Basic nutrition for a one-year-old baby
The diet of a one-year-old baby consists of a wide variety of food products that will make daily meals balanced and healthy. /p>
Components of a healthy diet
The baby's menu must include:
- animal protein: lean meats, fish, for example, turkey, chicken, pink salmon, salmon, boiled or stewed chicken or quail eggs;
- dairy products: kefir, snowball, milk, low-fat sour cream;
- fruits: bananas, apples, pears;
- vegetables: fresh cucumbers and tomatoes, boiled potatoes and carrots, beets, pumpkin, cabbage, zucchini, broccoli, cauliflower;
- cereals: buckwheat, oatmeal, corn, rice;
- drinks: jelly, compotes, tea, fruit drinks and fresh water.
List of prohibited products
Children aged one year are strictly prohibited from giving the following foods:
- pickles, smoked meats, spicy dishes;
- preservation in any form;
- various sweets (cakes, candies, chocolate, pastries);
- carbonated drinks and mineral water, with the exception of special children's water;
- fried foods;
- any mushrooms;
- caviar
In order to diversify the daily menu of a small child, you need to use fairly simple and tasty recipes, which will be described below.
Breakfast
A one-year-old baby's breakfast should be approximately 20-25% of the total daily diet. Let's look at the most interesting breakfast options.
Oatmeal with milk
In the morning it is useful to eat porridge, and especially oatmeal. To prepare it you will need:
- oatmeal - 200 g;
- milk - 300 ml;
- butter - 10 g;
- salt - 1 g.
Place the oatmeal in a shallow saucepan and cover with milk. Place the porridge on low heat, stirring constantly. Cooking time: 5-7 minutes. After the oatmeal is cooked, put a small piece of butter in a saucepan and add a little salt for taste.
Steam omelette
To prepare a steam omelette you will need the following ingredients:
- chicken eggs - 2 pcs.;
- milk - 100 ml.
Prepare a shallow container. Break 2 chicken eggs into it and pour in milk. Mix the contents using a mixer or a regular whisk. If you do not have a steamer, you can use plain water. Instead of sunflower oil, pour a little water into a heated frying pan, and only then place the prepared mixture there. Cooking time - 10-15 minutes. Once ready, let the omelette cool slightly.
Rice porridge with pumpkin
To prepare milk rice porridge with pumpkin, you need to take:
- steamed rice - 200 g;
- pumpkin - 100 g;
- milk - 250 ml;
- butter - 10 g;
- salt - 1 g.
Place the steamed rice into the pan. Grate the pumpkin on a fine grater and add to the rice. Fill the contents of the saucepan with milk and cook over low heat for 15-20 minutes. When ready, add a small piece of butter to the porridge and add salt to taste.
Cottage cheese casserole
To prepare cottage cheese casserole you will need the following products:
- low-fat cottage cheese - 250 g;
- 1% sour cream - 100 g;
- chicken eggs - 2 pcs.;
- sugar - 2-3 g;
- flour - 3 tbsp.
- raisins - 20-30 g.
Take a small bowl, beat 2 eggs into it, add sugar and flour, and then mix everything thoroughly. Add cottage cheese, sour cream and raisins to the resulting mixture. Pour the consistency of the future casserole into a mold and place in the oven at 180 degrees Celsius for 15-20 minutes.
Corn porridge with milk
In order to cook milk corn porridge, you need to take the following products:
- corn flakes - 200 g;
- milk - 250 ml;
- butter - 10 g;
- salt - 1 g.
Prepare a small saucepan, pour corn flakes into it, pour milk over them and place on low heat for 10-15 minutes. When ready, add butter to the porridge and add a little salt to taste.
Dinner
Lunch should make up 30-40% of your daily meal. It should include various soups and main courses. Let's look at different variations of lunch for one-year-old babies.
Borscht with chicken broth
To prepare borscht with chicken broth you will need:
- chicken broth - 1.5-2 l;
- chicken breast - 1 pc.;
- medium beets - 1 pc.;
- potatoes - 4 pcs.;
- white cabbage - ½ piece;
- carrots - 1 pc.;
- onion - 1 pc.;
- salt - to taste.
Boil the chicken broth and set the breast aside to cool, it will be useful later. Peel all vegetables: onions, carrots, potatoes, beets. Cut the potatoes into small cubes, shred the cabbage, place in a saucepan and cook over medium heat. After boiling, add finely chopped onion, grated carrots and beets. Don't forget to stir. At the end, lay out the chicken breast, cut into small pieces. Salt to taste. Approximate cooking time is 40-60 minutes.
Chicken soup
In order to cook delicious and aromatic chicken soup, you will need the following ingredients:
- chicken broth - 1.5-2 l;
- chicken breast - 1 pc.;
- potatoes - 5 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- salt - to taste.
Boil chicken broth. Finely chop the chicken breast and set it aside for a while, you will need it a little later. Peel the vegetables. Cut the potatoes into cubes, grate the carrots on a fine grater and chop the onion. Add the potatoes to the chicken broth and cook over medium heat. After boiling, add onions, carrots and breast into the saucepan. Don't forget to stir. Salt to taste. Approximate cooking time is 30-50 minutes.
Cabbage soup with turkey
To prepare cabbage soup with turkey you will need the following ingredients:
- turkey broth - 1.5 -2 l;
- turkey fillet - 2 pcs.;
- potatoes - 5 pcs.t;
- carrots - 1 pc.;
- onion - 1 pc.;
- salt - to taste.
Prepare the broth. Cool the cooked turkey and cut into small pieces. Peel the vegetables. Cut the potatoes into cubes, grate the carrots on a fine grater, chop the onion and cabbage. Place the potatoes and cabbage in the pan. Set to simmer over medium heat. Once boiling, add onion, carrots and turkey. Stir constantly. Add salt to taste. Cooking time - 40-60 minutes.
Mashed potatoes with chicken cutlets
In order to prepare mashed potatoes with chicken cutlets, you need to purchase the following ingredients:
- potatoes - 5 pcs.;
- onions - 2 pcs.;
- minced chicken - 500 g;
- egg - 1 pc.;
- salt - to taste.
Peel the potatoes, cut into pieces and cook in a saucepan for 30-40 minutes. After boiling, add finely chopped onion. Now let's take care of the cutlets. Take a bowl, put minced chicken in it, chop the onion, beat in the egg, and add salt to taste. Mix the minced meat and start forming cutlets. Place the formed cutlets in a heated frying pan (use olive oil with added water to create a stewing effect), simmer on both sides until fully cooked.
Vermicelli with turkey
Preparing a dish such as turkey noodles will not take you much time. You will need:
- thin vermicelli “spider web” - 300 g;
- turkey fillet - 2 pcs.;
- onion - 1 pc.;
- salt - to taste.
Cook the vermicelli and add salt to taste. Then finely chop the onion and turkey. Add some water and olive oil to the pan. Simmer the fillet for 20-25 minutes until fully cooked. Place some noodles on a plate and place turkey fillet on the side.
Afternoon snack
The afternoon snack is approximately 15% of the daily meal. Usually for an afternoon snack they serve baked goods, compotes, cottage cheese, fruits and much more. Let's look at several options for a healthy afternoon snack.
Apple compote with bun
Making apple compote is quite simple. To do this you will need:
- fresh apples - 5-6 pcs.;
- sugar - ½ cup.
Peel the apples. Cut them into small slices, place them in a saucepan and cover with water. Place on medium heat. After boiling, add sugar and stir. Let the compote simmer for 10 minutes and you can turn it off. The apple compote should sit for 30-40 minutes. The bun in this version can be purchased, for example, with raisins, cheesecake or children's cookies.
Cottage cheese with banana
In order to make delicious cottage cheese with banana, you will need:
- low-fat cottage cheese - 250 g;
- banana - 1 pc.;
- sour cream - 1 tbsp.
- sugar - 1 tsp.
Place cottage cheese in a deep plate, add sour cream, sugar and mix thoroughly. Cut the banana into thin rings and add it to the curd. Approximate cooking time is 10 minutes.
fruit plate
As a small snack, you can use the so-called “fruit plate”. To prepare it you will need:
- banana - 2 pcs.;
- apple - 1 pc.;
- pear - 1 pc.
First, wash and then cut the fruit into small slices, place on a plate and treat your little gourmet.
Dinner
Dinner makes up 25-30% of the daily meal. For dinner, you can offer a one-year-old baby a variety of cereals, stewed vegetables, vegetable puree and much more. Let's look at options for a tasty and healthy dinner.
Cauliflower puree
Making cauliflower puree is quite simple. You will need:
- cauliflower - 500 g;
- onion - 1 pc.;
- salt - to taste.
Boil the cabbage inflorescences over medium heat for 20-25 minutes, do not forget to add finely chopped onion and salt to taste. After the cabbage is cooked, mash it with a masher until it becomes pureed.
Stewed vegetables with turkey
To prepare stewed vegetables with turkey, you need the following ingredients:
- turkey fillet - 2 pcs.;
- small zucchini - 1 pc.;
- carrots - 2 pcs.;
- onion - 1 pc.;
- pumpkin - 200 g;
- salt - to taste.
Cut the turkey fillet into small pieces, simmer in a frying pan for 25 minutes, add salt to taste. Then peel the vegetables. Finely chop the onion, grate the carrots, zucchini and pumpkin on a coarse grater and simmer. Serve vegetables along with turkey.
Buckwheat porridge with prunes
Prepare the following ingredients:
- buckwheat - 200 g;
- butter - 10 g;
- prunes - 20-30 g;
- salt - 1 g.
Place buckwheat in a shallow saucepan and fill it with water. Place it on medium heat for 15 minutes. Cut the prunes into small pieces. 3-4 minutes before readiness, add prune slices to the buckwheat porridge and let simmer a little. Then add butter and salt to taste to the porridge.
In our article you got acquainted with the most healthy and delicious recipes for every day for a one-year-old child. The baby's menu can be diversified, making it balanced and interesting.
By the age of one and a half years, the child is already ready for a more varied diet. He already has enough teeth, so the food already consists mainly of pieces and does not need to be ground. The amount of enzymes in the stomach and intestines can already significantly expand the range of foods and dishes that the child’s body can safely digest and assimilate. In this article, we have compiled a varied and healthy menu for your baby for every day with recipes.
Child's menu after a year - what changes
- At 1.5 years old, children have 5 daily meals. 3 of them are main and 2 snacks.
- It is advisable to have a clear daily routine in which these meals will be at the same time every day. This will allow the child’s body to get used to this order, promotes good appetite and successful digestion.
- When feeding children after one year, give preference to dietary dishes. You can season your food with vegetable oil or sour cream. It is allowed to use sugar and salt in moderation.
- Feeding children at night is a very controversial aspect. If a child asks to eat at night, then either he does not eat enough during the day (calculate the child’s daily calorie intake and discuss it with the doctor), or it is just a habit from “childhood.” However, drinking sweet drinks (for example juice) is not allowed at night; ideally, at night you should give the child, if he wakes up and asks, water or kefir from a cup.
MENU FOR CHILDREN FROM 1.5 TO 2 YEARS OLD PER WEEK
MENU Option No. 1
MONDAY
Breakfast:
Liquid buckwheat porridge with milk (150ml)
Steamed omelette (50g)
Fruit juice (100ml)
Snack:
Dinner:
Salad of grated boiled beets with sour cream (30g)
Vegetable soup (100ml)
Boiled pasta, seasoned with oil (50g)
Tender lean beef pate (50g)
Dried fruit compote (70ml)
Afternoon snack:
Kefir (150ml)
Oatmeal or biscuit cookies (15g)
Banana
Dinner:
Vinaigrette seasoned with vegetable oil (100g)
Fish balls (50g)
Mashed potatoes (80g)
Tea with milk (100ml)
TUESDAY
Breakfast:
Semolina porridge with milk (150ml)
Wheat bread with a small piece of butter (30g)
Weak black tea, can be sweetened a little (100ml)
Snack:
Dinner:
Salad of grated carrots and apples (50g)
Beetroot soup with meat broth (100ml)
Steamed meat cutlet (50g)
Vegetable stew (50g)
Fruit juice (70ml)
Afternoon snack:
Cottage cheese (50g)
Fruit juice (100ml)
Bun (50g)
Dinner:
Stewed potatoes with chicken fillet (150g)
Vegetable salad dressed with vegetable oil (50g)
WEDNESDAY
Breakfast:
Rice milk porridge with raisins (150ml)
Milk (100ml)
Biscuits (15g)
Snack:
Dinner:
Salad of grated carrots and finely shredded cabbage (50g)
Meatball soup (100ml)
Mashed potatoes and steam cutlet (70g)
Afternoon snack:
Cheesecakes (100g)
Dried fruit compote (100ml)
Dinner:
Steamed vegetables (150g)
Fruit juice (100ml)
THURSDAY
Breakfast:
Steamed omelette (100g)
A piece of black bread (30g)
Fruit juice (100ml)
Snack:
Dinner:
Fresh cucumber (50g)
Vermicelli soup (10ml)
Millet porridge with goulash (70g)
Compote (100ml)
Afternoon snack:
Kefir (150ml)
Dietary crispbread (80g)
Dinner:
Fish cutlet (50g)
Mashed potatoes (100g)
Dried fruit compote (100ml)
FRIDAY
Breakfast:
Curd casserole (150g)
Weak black tea, you can add a little sugar (100ml)
Snack:
Grape
Dinner:
Fresh tomato (50g)
Rice soup (100ml)
Stewed vegetables with meat (80g)
Berry jelly (100ml)
Afternoon snack:
Berry compote (150ml)
Wheat bread with cheese (100g)
Dinner:
Fresh vegetable salad with vegetable oil (80g)
Buckwheat porridge (50g)
Meat soufflé (50g)
SATURDAY
Breakfast:
Steamed omelette (100g)
Cottage cheese (50g)
Dried fruit compote (100ml)
Snack:
Diet bread
Dinner:
Cabbage salad (50g)
Green cabbage soup (100ml)
Buckwheat porridge (50g)
Chicken ball in batter (50g)
Afternoon snack:
Ryazhenka (150ml)
Oatmeal cookies (50g)
Dinner:
Vegetable stew (150g)
Kissel (100ml)
SUNDAY
Breakfast:
Lush pancakes (150g)
Sour cream (20g)
Cocoa (100ml)
Snack:
Dinner:
Fresh cucumber (50g)
Soup with dumplings (100ml)
Pasta (50g)
Beef meatballs (50g)
Compote (100ml)
Afternoon snack:
Baked apples (50g)
Wheat bread with butter (50g)
Weak black tea, you can add a little sugar (100ml)
Dinner:
Steamed vegetables with fish (150g)
Black bread (30g)
Fruit juice (100ml)
*the quantity of each dish is written approximately, it all depends on the child
**children do not need to limit fruits, but they should be eaten no later than 1 hour before the main meal
***the menu is indicative, shows a variety of food, is not a strict diet
Culinary community Li.Ru -
Here is a classic recipe for millet porridge, widespread throughout Russia. Millet porridge is an excellent dish for both adults and children, which everyone should be able to cook.
Here is a recipe for oatmeal with milk. Many people do not like oatmeal because it is sticky, thick and heavy. This is because it is immediately cooked with milk. Try cooking differently!
Buckwheat porridge is good both as an independent dish and as a side dish. Use a multicooker to prepare buckwheat porridge - I guarantee you excellent results!
Buckwheat porridge recipe. If you prepare buckwheat porridge according to a truly old Russian recipe, your opinion about its wonderful taste will change forever.
Here is a simple recipe for making semolina porridge. Cook it for breakfast. It is very useful not only for little ones, but also for big ones. The best breakfast is porridge, say athletes. Be healthy!
Recipe for making Guryev porridge. This porridge is a traditional dish of ancient Russian cuisine.
Many of us are prejudiced against semolina porridge. However, properly prepared semolina porridge tastes delicious! Read how to cook delicious semolina porridge in a slow cooker.
Pumpkin is considered a very healthy product. It contains many vitamins. Ascorbic acid will boost immunity, B vitamins strengthen hair and nails. Pumpkin calms the nervous system.
This recipe is addressed to the lucky owners of bread machines equipped with the “Jam” or “Jam” mode: now you don’t have to stand at the stove to prepare tasty and healthy porridge - your bread machine will do everything for you!
Hercules porridge is a great way to start a new day and gain a supply of vigor and energy! Learn how to cook oatmeal porridge in a slow cooker.
Wheat porridge is a very popular side dish. A traditional Russian dish, which since ancient times has been considered a source of heroic strength and good health. Eating wheat porridge is very healthy - so let's cook it!
Corn porridge is very difficult to prepare. It requires constant attention and tends to burn. But problems can be avoided with the help of a multicooker. Recipe for corn porridge in a slow cooker with photo.
Once you try pea porridge cooked in a slow cooker, you will cook it again and again. Easy, fast and tasty! Today I will tell you how to cook pea porridge in a slow cooker.
Incredibly tasty sweet porridge with pumpkin that will not leave you indifferent. Its delicate taste and pleasant aroma will surely please even the most picky gourmets.
A recipe for making a very tasty and, more importantly, healthy porridge from oatmeal, water and butter. If you care about your health, oatmeal should be in your diet.
Porridge with honey mushrooms is my favorite dish made from these wonderful autumn mushrooms. If we manage to collect them, then we certainly prepare porridge with honey mushrooms - nourishing, aromatic, tasty. The recipe is for your attention.
I’ll tell you how pumpkin porridge is cooked - traditional, without unnecessary ingredients, in the most classic way. Only the most basic ingredients - and nothing extra. The porridge turns out to be top class!
Recipe for making barley porridge. During the cooking process, the porridge turns out to be nourishing and incredibly tasty. This porridge is without a doubt best served for breakfast.
Porridge with pumpkin is not only tasty, but also healthy. I offer you step-by-step instructions on how to cook porridge with pumpkin in a slow cooker - even a beginner can figure out this recipe.
Rice porridge cooked in a slow cooker turns out deliciously tender. The rice cooks and becomes soft, but does not lose its taste and beneficial qualities. Read a simple recipe with photos.
Corn porridge is one of the most healthy and easily digestible porridges. Cooked in a pot with butter and cheese, it will be a wonderful healthy breakfast for you and your children.
Check out the recipe for pumpkin porridge, which was inherited from my grandmother! Pumpkin porridge is tasty, healthy and very beautiful.
Semolina porridge, familiar to us all from childhood... Let's combine classical traditions with the latest technological advances and speed up the process :)
This recipe will be useful for those who fast. Millet porridge is a very satisfying and very healthy dish, and you can even cook it in the microwave. I'll tell you how to do it.
Wheat porridge is the best solution for a healthy and tasty breakfast. Learn how to cook wheat porridge in a slow cooker.
Oatmeal, sir! The best way to start a new day with a charge of vigor and energy. Well, preparing oatmeal in a slow cooker is as easy as shelling pears. How - read on.
Here is a classic recipe for pearl barley porridge in pots, a hearty, tasty and extremely healthy dish for the whole family. It will take quite a lot of time, but the result will please you!
If your children turn up their nose at oatmeal, it means that in kindergarten or school they were given an unattractive, slippery mass called porridge. Change their opinion about the taste of real porridge!
I think that every housewife should know how to cook corn porridge in the microwave, because it is low-calorie, healthy, and such an appetizing dish thanks to its sunny color! Get ready :)
I never thought that I could love pearl barley! However, pearl barley porridge cooked in a slow cooker made me reconsider my views on this dish. Try to do the same! ;)
This simple recipe for pearl barley porridge in the microwave will appeal to those who appreciate this healthiest of porridges, but cannot always cook it crumbly. But with a microwave oven such problems will not arise. I recommend!
Guryev porridge recipe - preparing porridge from semolina with nuts, jam, lemon zest and cinnamon. Guryevskaya porridge appeared in the early 19th century and is now considered a traditional Russian dish.
Fast, tasty, healthy - these are the associations that arise in everyone who tries millet porridge prepared in a slow cooker at home. The porridge is really very good - worth making.
If you don’t know how to cook wheat porridge in a pot, I will be happy to share this simple wisdom with you. The porridge will turn out to be delicious!
Every mother in the world knows: children should eat porridge for breakfast, then they will be strong and healthy. Here is a simple classic recipe for barley porridge in a slow cooker - feed the kids, eat it yourself :)
Oatmeal porridge baked in the oven is a very easy to prepare, but nutritious, satisfying and healthy breakfast that anyone, even not the most experienced cook, can prepare.
Recipe for making porridge from barley.
A simple recipe for making rice porridge with apples. This dish is ideal for breakfast: fast, tasty and energy for the whole day! Both children and adults will like it.
A quick, satisfying and very healthy breakfast in a couple of minutes - isn’t this what you’ve been dreaming about? :) If yes, then read how to cook oatmeal porridge in the microwave - learn how to prepare such a breakfast.
Any porridge contains quite a lot of vitamins and microelements that benefit the entire body. I suggest you try one of the most delicious porridges - millet milk porridge, cooked in a pot!
Porridge is healthy and tasty. An excellent solution for a healthy and quick breakfast. I bring to your attention a simple recipe for porridge with water in a slow cooker - it is especially good for those who have separate meals.
I got the recipe for pumpkin porridge with millet from my grandmother. I added raisins to it and it turned out to be a sweet porridge for my children. The best solution for breakfast or afternoon snack.
Rutabaga porridge, or kaalikapuder, is the national Estonian dish. If you want to make a healthy breakfast, try this porridge! It won't take much time, but you will like the result;)
I personally prepare porridge with carrots at home very often; it turns out to be a painfully simple and satisfying dish, so I advise you to try it too. Great for all kinds of salads and cutlets!
Recipe for making oatmeal porridge.
Porridge in pumpkin is a very cheap and easy to prepare, but impressive dish of Russian traditional cuisine. If you put this on the table, it will outshine any delights and delicacies.
The little bear was chewing bread -
He spoke with his mouth full.
What? Nobody could understand.
Then I took up the compote -
The table got wet all over my stomach!
Everyone laughs loudly at him.
Shamed the bear cub:
You do not know? At the table
You have to eat with your mouth closed
Don't rush, don't talk
Don't leave crumbs on the floor.
Then get up from the table
The fur coat was as clean as it was!
A squirrel was sitting at the table.
There was a plate in front of her.
It contains bread, butter, lard
The squirrel was building a house.
That's not how it works, friends.
And they don't play with food.
They eat at the table, friends,
You can't fool around here!
Once you've eaten, you're free!
And play as you please.
Cauliflower soup
Divide 50 grams of peeled cauliflower into small inflorescences, rinse and place in boiling salted water. Cook until cabbage is tender, about 15 minutes. Place the finished cabbage in a sieve. Pour 5 grams into the hot broth. sifted semolina and cook for about 15 minutes. Add 100 ml of heated milk and previously boiled cabbage. Boil for 2-3 minutes. Put 10 g of butter into the hot soup.
Vegetable borscht
Pour grated pieces of peeled beets and sour apple with a small amount of water (to cover the mass) and simmer with butter (1/2 teaspoon) for 15-20 minutes in a saucepan with a lid. Then add 1/4 chopped potatoes, a circle of carrots, parsley, onion, tomato and simmer for another 10 minutes, then add 1/4 leaf of chopped cabbage, pour in 1/2 cup of water and cook for 5 minutes. Then wipe everything through a colander, season with chopped herbs and sour cream.
Stuffed cabbage rolls with buckwheat porridge and carrots
Place minced buckwheat porridge and finely chopped boiled carrots on boiled white cabbage leaves until half cooked (cut off thickened parts with a knife), wrap, place cabbage rolls in a pan, pour in sour cream and simmer in the oven until cooked.
Meatballs
Chop vegetables (20 grams of cauliflower, 10 grams of carrots, 5 grams of onions), pour in meat broth (100 ml) and simmer over low heat until half cooked. While the vegetables are stewing, cook the meat. 150 grams of pulp and 15 grams of wheat bread (loaf), soaked in water and squeezed, pass through a meat grinder twice. Add a tablespoon of warm water and melted butter (5g) to the prepared minced meat and mix well. Make small meatballs from the resulting mass and lower them into the broth with vegetables for about 20 minutes. After cooking the meatballs, the vegetables can be used as a side dish.
Stuffed cabbage rolls are lazy
50 grams of meat minced twice. Grate 50 grams of white cabbage, finely chop a piece of onion. Combine everything, add 1/2 tablespoon of rice boiled until half cooked, a little salt, 1/2 raw egg. Mix the resulting minced meat thoroughly, divide it into two flat cakes, roll them in flour and simmer. Place the cabbage rolls in a shallow pan, pour in 1 tsp. tomato paste (if there are no allergic reactions), diluted with 1/3 cup of hot water, and simmer for 30 minutes. At the end of stewing, add 1 tsp. sour cream.
Homemade sausages
Wash 50 grams of meat pulp, pass through a meat grinder, mix with boiled and grated rice (10 g), pass through a meat grinder again. Add 1/2 raw egg, a little salt to the resulting mass, mix thoroughly. Then transfer the minced meat onto damp gauze, roll it into a sausage shape, tie it around the edges with threads and lower it into boiling water. cook for 20-25 minutes. Remove the finished sausage from the water and free it from the arley. serve with vegetable puree.
Vermesheli casserole with meat
30 gr. Place vermicelli in boiling salted water and cook for 20 minutes. Then strain the water and put 5 grams into the vermicelli. butter, shake, cool slightly, add 1/2 raw egg, mixed with 1 tbsp. l. milk. Place half of the vermicelli in a frying pan greased with butter, level it, add minced meat from boiled meat, minced and stewed. Cover the minced meat with the remaining noodles, grease with butter and sour cream (10-15 g) and place in the oven for 25-30 minutes.
