The age of one and a half years is the time to expand the child’s diet. His digestive system improves, the number of teeth increases, which helps him chew harder foods. Mom does not need to carefully grind food, as in the first year of life. The components of the dishes can be cut into small pieces without resorting to a meat grinder or blender. A varied menu introduces the baby to new tastes and ensures the supply of valuable vitamins and microelements.

A child’s diet after one year should be drawn up taking into account the recommendations of specialists

Diet of a one and a half year old child

The diet of children after one and a half years includes 5 meals. Three of them are main and two are snacks. Some kids refuse second breakfast and switch to 4 meals a day with a 4-hour break between meals. Whatever the baby’s habits, the main thing is to invite him to the table at a strictly allotted time. This will develop a food reflex and create favorable conditions for digesting food.

Baby's diet after one year

When choosing food for a child after one year, you should give preference to light dietary products. Children's menus must include porridge, light soups, fermented milk dishes, fish and meat cutlets. To season dishes, use vegetable oil and low-fat sour cream. It is allowed to add salt, herbs, and ground pepper.

Porridge, vegetables, meat on the menu

Porridge can be served every day, at any time. The most valuable of them are oatmeal and buckwheat, which contain many useful microelements. Rice is well digested, but it should be limited if you are prone to constipation. Less popular corn and millet porridges are a source of silicon, calcium and phosphorus. You can also offer barley, which contains iron and potassium, and pearl barley is introduced after three years.

Vegetables and fruits can be given every day, in any form. They contain fiber, which prevents constipation and promotes easy digestion. Summer is the best time for light salads. Baked vegetables and mashed potatoes are suitable as a side dish at any time of the year.

The children's menu should not only be varied, but interesting and beautiful

For cutlets and meatballs, you should use lean meats - turkey, beef, veal. A blender, a double boiler and a slow cooker will help you prepare it. Low-fat fish dishes should be included in the diet at least 2 times a week. A piece of baked fish will provide the body with important amino acids, iodine, potassium, lecithin, magnesium, and phospholipids. However, it should be remembered that fish is a strong allergen.

Eggs, dairy products and fats in the diet

Milk, fermented milk and dairy products provide children with calcium, potassium, magnesium, phosphorus, protein, vitamin D. They contain milk sugar, easily digestible acids, carbohydrates, and minerals.

You can use cottage cheese to make cheesecakes, casseroles, and lazy dumplings, which your baby can try.

Chicken eggs are valued for their amino acids and lecithin. A whole egg can be given to an older child for breakfast every other day or steamed into an omelet and added to dishes. If there is an allergy to protein, it is removed from the menu. You can also try dietary quail eggs.

A child over one year old can be given a whole egg (every other day, or half daily), and not just the yolk

Fats are oils (sunflower, olive, butter, corn) that are useful in their own way. The vitamins, minerals and fatty acids they contain give strength and support metabolism. The daily norm of butter at the age of 2 years is from 6 to 10 grams. (including adding to porridges, puddings, casseroles).

Bread, pasta and sweets

The diet of one and a half year old children may contain pasta made from durum wheat. They contain carbohydrates, vitamins B1, B9, PP, B2, calcium, phosphorus and other microelements. Up to 2 years, the inclusion of baked goods with bran is not recommended by WHO and pediatricians, including Dr. Komarovsky. However, at 1.5 years old you can introduce your child to bread made from rye flour.

The daily intake of black bread should not exceed 10 grams. In total, a two-year-old child is allowed to eat up to 100 grams of bread per day (70 grams of wheat and 30 grams of rye). If a child refuses bread, do not insist - porridge will completely replace it.

Sweets and chocolate should be given to the baby in very limited quantities; it is better to prefer dried fruits and biscuits (see also:)

You should not include sweets and confectionery in the diet of a 1.5-year-old baby. Once a week you can have marshmallows, marmalade, marshmallows, honey, biscuits and dried fruits (see also:). The daily sugar intake is 40 grams (sugar added to porridge, pies, and cottage cheese is considered).

You should not try unhealthy and heavy food from an adult table at this age. Heavy, fatty, fried foods are prohibited. Mushrooms, pickled vegetables, smoked meats, seafood, and marinades should not be given. The taboo applies to concentrated juices, sparkling water, margarine and spread, and coffee.

Menu for the day at 1.5-3 years

A varied and balanced diet is the basis for the harmonious development of a 1.5-2 year old child. The basis of a child's diet should be foods containing protein - eggs, fish, meat, dairy products.

The daily correct set of dishes that should be given to the baby is given in the table:

Name of the dish	Age 1.5-2 years	Age 2-3 years
Breakfast
Liquid buckwheat porridge with milk	150 ml	180 ml
Steam omelette	50 g	60 g
Fruit juice	100 ml	140 ml
Dinner
Beet salad with sour cream	30 g	50 g
Vegetarian vegetable soup	50-100 ml	150 ml
Lean beef puree or pate	50 g	70 g
Boiled pasta with butter	50g	50-60 g
Dried fruits compote	70 ml	100 ml
Afternoon snack
Kefir	150 ml	180 ml
Galette or oatmeal cookies	15 g	15 g
Fruits (apple, banana, pears)	100 gr	100 gr
Dinner
Vinaigrette or fresh vegetable salad with butter	100 gr	100 gr
Fish balls	50 gr	70 gr
Mashed potatoes	60-80 gr	100 gr
Tea with milk	100 ml	100 ml
Total calories:	1300 kcal	1500 kcal

The calorie content of the daily diet is distributed evenly 30%/35%/15%/20% (breakfast/lunch/afternoon snack/dinner). Nutritionists and WHO recommend calculating calories and sticking to a similar ratio during feedings. If your child asks to eat at night, it is better to feed him kefir, low-fat yogurt or milk.

Weekly menu for children 1.5-2 years old

In order for the baby to eat with appetite, his menu should be as varied as possible.

Despite the limited time for preparing food, it is important for the mother to diversify the child’s diet as much as possible and introduce him to new tastes. This will also be additional preparation for kindergarten, where children do not have to choose what to eat. An approximate menu for a week after 1 year and 6 months is shown in the table:

Day of the week	Type of meal	Dishes
Monday	Breakfast	Semolina porridge, wheat bread, weak tea with sugar.
	Dinner	Light vegetable soup, grated beet salad, steam cutlet, mashed potatoes, compote.
	Afternoon snack	Fruit juice, cottage cheese, bun.
	Dinner	Vegetable stew, bread, tea.
Tuesday	Breakfast	Oatmeal porridge with milk, bun, cocoa.
	Dinner	Beetroot soup, salad of grated carrots and apples, fish meatballs, barley porridge, berry juice.
	Afternoon snack	Biscuits, yoghurt.
	Dinner	Stewed potatoes with chicken fillet
Wednesday	Breakfast	Rice porridge with raisins and milk.
	Dinner	Meatball soup, cabbage-carrot salad,
	Afternoon snack	Compote, cheesecakes (more details in the article:).
	Dinner	Steamed vegetables, juice.
Thursday	Breakfast	Steam omelette, black bread, tea (we recommend reading:).
	Dinner	Vermicelli soup, fresh cucumber, millet porridge, goulash, compote.
	Afternoon snack	Diet bread, kefir.
	Dinner	Fish cutlet, mashed potatoes, compote.
Friday	Breakfast	Curd casserole, tea.
	Dinner	Rice soup, fresh tomato, stewed vegetables with meat, jelly.
	Afternoon snack	Sandwich with cheese, berry compote.
	Dinner	Bread with butter and cheese, buckwheat porridge with milk, tea.
Saturday	Breakfast	Steam omelette, cottage cheese, compote.
	Dinner	Green cabbage soup, cabbage salad, battered chicken, buckwheat porridge.
	Afternoon snack	Oatmeal cookies, fermented baked milk (see also:).
	Dinner	Vegetable stew, jelly.
Sunday	Breakfast	Lush pancakes with gravy and cocoa.
	Dinner	Soup with dumplings, fresh cucumber, pasta, beef meatballs, compote.
	Afternoon snack	Baked apple, bread and butter, tea.
	Dinner	Steamed vegetables and fish, bread, tea.

To my mother's piggy bank: healthy recipes

It is important for a mother to pay careful attention to both the selection of products for the child and their careful culinary processing. It is advisable to make cottage cheese, jelly, yoghurt, minced meat, oatmeal and shortbread cookies yourself. Finished products are not always stored in proper conditions, and manufacturers are often silent about their composition. You need to gradually master recipes for children's dishes and introduce them to your child.

Millet porridge “Kaprizka”

Millet porridge “Kaprizka”

Initially, boil viscous millet porridge by pouring half a glass of cereal with a glass of hot water. Then add a little sugar and salt to the pan with the millet and cook until tender, cool to 40 degrees and serve with one of the toppings:

• finely chopped dried apricots and raisins, nuts and butter;
• carrot puree (chopped carrots should first be stewed, then mixed with porridge and garnished with prunes);
• pieces of stewed fillet placed on porridge.

Tender cream of chicken soup

To prepare one serving, you need to make broth by boiling 20 grams of chicken fillet in 150 ml. water and adding salt, half an onion and carrots. Grind the finished meat and vegetables in a blender, adding half the broth, and grind. Separately, dry a tablespoon of flour in a frying pan, add the rest of the broth and 1 tsp. butter. Keep on fire until thickened, stirring constantly.

Mix the sauce and mashed meat puree with vegetables. Cook over low heat for 10 minutes. At the same time, combine a fresh egg with 30 ml. warm boiled milk, boil until thickened in a water bath. Add the resulting mixture to the slightly cooled soup and stir. Serve with greens.

Beets stewed with prunes

Beets stewed with prunes

Grate medium-sized red beets on a coarse grater. Melt 1 teaspoon of butter in a frying pan and heat the chopped root vegetable in it. Add 50 grams of chopped prunes, salt and sugar, cover with a lid and simmer over low heat until tender. It is important to stir every 2 minutes so that the beets become tender and fragrant.

Fish stewed in milk

Prepare a good cod fillet, sprinkle with salt. Separately, chop the new potatoes, add water and cook until half cooked in a ceramic pot. Drain the water, add the chopped half of the onion and the prepared fish. Pour a glass of milk over the food and simmer over low heat for 20 minutes. Before serving, decorate with herbs.

Meat soufflé

Chicken soufflé

Grind 350 grams of good tenderloin in a blender or food processor. Continuing to beat, add a little salt, 50 g. butter, a good raw egg. Gradually pour in 0.5 cups of low-fat cream. Place the well-prepared mass in an oiled mold, which should be placed in a bowl of boiling water and placed in a preheated oven.

During baking, it is important to ensure that there is always boiling water in the bowl and add it when it evaporates. Signs of a dish being ready are an increase and compaction of the mass, its separation from the walls of the mold. Before finally removing the dish, mom should try it. You can serve the soufflé on a flat plate, adding herbs and fresh tomatoes.

Rice casserole with cottage cheese

Rice casserole with cottage cheese

Boil the fluffy rice. Add raisins, an egg beaten with a little sugar, butter and grated cottage cheese. Mix the mixture well and place on a baking sheet, previously greased with oil and covered with breadcrumbs. Brush the mixture with the previously combined egg and sour cream or pour melted butter on top. Bake for 10 minutes at medium temperature. Serve garnished with berry syrup.

Note to mom

A two-year-old baby may refuse meals prepared by his mother. New products may cause particular aversion. Dr. Komarovsky does not recommend insisting.

Millet porridge with prunes

Millet cereal - 150 g, water - 450 g, sugar - 15 g, prunes - 120 g, butter - 30 g.

Rinse the prunes and cook in a small amount of water until they become soft, set aside the berries. Add water and sugar to the broth and bring to a boil. Pour the cereal into the boiling broth and cook the porridge over low heat until cooked. At the end of cooking, add butter to the porridge and garnish with boiled prunes before serving.

Milk soup with semolina dumplings

Semolina - 30 g, milk - 200 g, water - 200 g, butter - 10 g, 1/2 egg, sugar, salt to taste

Boil milk with 1/2 cup hot water, add sugar and salt. Place small dumplings by the teaspoon into the boiling liquid. Cook the dumplings at low simmer for 5-7 minutes. When the dumplings float, stop cooking. Place a piece of butter in a bowl of soup.

Cooking dumplings. Boil 1/2 cup of water with a piece of butter (5 g) and a salt solution, add semolina and, stirring, cook the porridge over low heat for 10 minutes. Add 1/2 raw egg or 1 yolk to the slightly cooled porridge, then mix thoroughly.

Milk soup with rice

Rice - 20 g, milk - 200 g, water - 200 g, butter - 10 g, salt.

Sort the rice, rinse it several times in cold water, add it to boiling water and cook until it becomes soft. Then pour in raw milk, let it boil, add salt, sugar and butter.

Egg dishes for children over 2 years old

Scrambled eggs with bread

Egg - 1 pc., wheat bread - 25 g, milk - 1/4 cup, butter - 2 teaspoons, salt.

Cut stale bread into small cubes, soak in milk and add salt. Beat the egg well, mix with bread cubes, pour into a hot frying pan with oil, and fry.

Omelette

Egg - 1 pc., milk - 1 tbsp. spoon, butter -1 tsp. spoon, salt.

Pour the raw egg into a bowl, add cold milk, salt solution and beat with a fork until a homogeneous mass is obtained. Pour the egg mixture into a frying pan with heated oil and fry, stirring. When the fried egg thickens evenly and is slightly fried on the bottom side, lift it from one edge with a knife and fold it in half.

Omelette with zucchini

Eggs - 2 pcs., milk - 1/2 cup, zucchini - 60 g, butter - 2 teaspoons.

Peel the zucchini, chop coarsely, place in a saucepan, add half the oil and simmer over low heat under a closed lid until tender. Then place in a greased frying pan, pour in eggs mixed with milk and bring to readiness.

Apple omelette

Eggs - 1 pc., flour - 1 tbsp. spoon, oatmeal - 3 tbsp. spoons, milk - 4 tbsp. spoons, 1 apple, butter -1 teaspoon, powdered sugar -1 teaspoon, salt to taste.

Combine flour, oatmeal, milk, salt and mix. Separate the egg white from the yolk. Beat the egg white well and add to the resulting mixture.

Peel the apple, cut into 4 parts, remove the core and cut the quarters into thin slices.

Melt the butter in a frying pan and place the prepared mixture into it. Place apple slices evenly on top and bake the omelette over low heat until golden brown on the bottom, then carefully turn over and fry the other side. Serve sprinkled with powdered sugar. You can use a banana instead of apples.

Omelet with flour

Eggs - 2 pcs., wheat flour - 2 teaspoons, milk - 1/4 cup, butter - 1 teaspoon. spoon, salt to taste.

Sift the wheat flour, dilute with cold milk, add salt solution, sugar syrup, egg yolks and mix everything well. Beat the whites until foamy, combine with the resulting mixture, pour into a hot frying pan with oil and fry over low heat. When one side of the omelette is fried, turn it over to the other, adding a little oil to the pan, and fry until done.

Omelet with cheese

Eggs - 2 pcs., milk - 1/2 cup, butter - 1 teaspoon, grated cheese - 2 teaspoons.

Mix eggs with milk and grated cheese, pour into a hot frying pan with heated oil, fry until tender, covered, stirring occasionally with a spoon.

Egg soufflé

Eggs - 2 pcs., butter - 1 tsp. spoon, vanilla crackers - 2 teaspoons, milk - 1 glass, sugar 1 teaspoon, salt.

Mix the yolks with sugar and crushed breadcrumbs. Beat the whites into a strong foam and carefully mix with the yolks. Pour the mixture into a deep frying pan, greased with oil and sprinkled with sifted breadcrumbs. Cut the soufflé crosswise to 2/3 of its depth so that the heat penetrates inside better. Place in a slightly preheated oven for 10-15 minutes. To prevent the soufflé from burning on top, you can cover it with clean paper. Serve the finished soufflé immediately after baking. Serve the milk separately with the soufflé.

Dishes with cottage cheese for children over 2 years old

Curd and carrot casserole

Carrots - 80 g, bun - 20 g, egg - 1/2, cottage cheese - 50 g, sour cream - 1 teaspoon, sugar - 1 teaspoon, salt to taste.

Boil the carrots and grate them on a fine grater. Add the soaked bread, egg, cottage cheese, sour cream and sugar, and a little salt. Mix everything, transfer to a greased mold, grease the top with oil and bake for 25-30 minutes. in the oven. Serve the finished casserole with sour cream.

Green cottage cheese

Cottage cheese - 200 g, softened butter - 1 tbsp. spoon, salt on the tip of a knife, sugar -1 teaspoon, herbs (dill, green onions, parsley) - 3 tbsp. spoons, 1 tomato.

Grind the cottage cheese with butter. Add finely chopped herbs, sugar, salt. Place the curd mixture on a plate and garnish with tomato slices.

Serve with boiled potatoes and carrots.

Pink curd

TVorog - 200 g, sour cream - 2 tbsp. spoons, jam (strawberry or raspberry) - 2-3 tbsp. spoons, raisins - 1/2 cup, a pinch of vanilla sugar.

Rinse the raisins with hot water and dry on a clean towel. Grind cottage cheese with sour cream, add jam, raisins and vanilla sugar. Mix everything thoroughly.

Cottage cheese with corn sticks

Cottage cheese - 200 g, milk - 6 tbsp. spoon, a pinch of salt, sugar - 2 tbsp. spoons, corn sticks - 1 cup.

Grind the cottage cheese, add sugar, milk, salt and stir thoroughly. Add corn sticks and stir.

Vegetable dishes for children over 2 years old

Cucumber salad

Cucumber - 1 piece, sour cream - 1 tbsp. spoon, egg - ¼ piece, salt, pinch of dill.

Wash the fresh cucumber (cucumber with rough skin, peel). Cut the cucumber into thin slices, put in a salad bowl, add salt and stir. Boil the egg, grind the yolk thoroughly and mix with sour cream, season the salad, sprinkle with finely chopped dill.

The vinaigrette

Potatoes - 1 pc., sauerkraut - 1 tbsp. spoon, beets - 1/8 pcs., pickled cucumber - 1/8 pcs., carrots - ¼ pcs., apple - ¼ pcs., vegetable oil - 1 tbsp. spoon, salt solution - ¼ teaspoon.

Wash and boil beets, potatoes and carrots. Peel boiled vegetables and cut into small pieces. Wash the cucumbers, apples and onions, peel them, pour boiled water over them, and cut into small pieces. Add sauerkraut (if it is too sour, rinse first). Season with vegetable oil and salt.

Summer vinaigrette

Potatoes - 1 pc., tomato - 1/4 pcs., cucumber - 1/4 pcs., beets - 1/8 pcs., carrots - 1/4 pcs., turnip piece, apple - 1/4 pcs., oil vegetable - 1 tbsp. spoon, salt...

Wash the beets and potatoes, boil them, then peel and cut into thin small slices. Wash carrots and turnips, peel, cut into slices, put in a bowl, add 2-3 teaspoons of water, vegetable oil and simmer, covering the bowl with a lid, then cool. Wash fresh cucumbers, tomatoes and apples, pour boiling water over them and cut into slices. Mix the prepared vegetables, add salt, season with lemon juice and sour cream.

Salad "Summer"

New potatoes, tomatoes, fresh or lightly salted cucumber - 1/4 each, radishes - 1 pc., a small piece of turnip, sour cream or vegetable oil - 2 teaspoons.

Boil potatoes, cut into small pieces. Add tomato and cucumber, cut into small pieces, grate radishes and turnips, combine everything, salt, season with sour cream or butter.

Carrot salad with honey and nuts

Carrots - ½ piece, honey - 1 teaspoon, walnuts - 3-4 pieces.

Grate the carrots on a fine grater, add finely chopped nuts and honey. Mix everything.

Cauliflower salad

Cauliflower - 3 - 4 inflorescences, 1/4 hard-boiled egg, sour cream (kefir or sunflower oil) -1 teaspoon.

Boil cabbage and egg, chop finely, mix, season with sour cream (kefir or sunflower oil).

Raw vegetable salad

Tomatoes - ½ piece, cucumbers - ¼ piece, carrots - ¼ piece, apple - ¼ piece, green salad - 3-4 leaves, green onion - 1 feather, sour cream - 1 tbsp. spoon, salt.

Wash and clean everything thoroughly. Grate the carrots on a coarse grater, finely chop the apple and cucumber into strips, finely chop the onion. Mix everything, season with sour cream and salt.

Potatoes with carrots

Potatoes - 1.5 pcs., carrots - ½ pcs., onion - ½ pcs. butter - 2 teaspoons, salt.

Peel the potatoes, wash them, cut them into large cubes (approx. 1.5-2 cm), add a small amount of water, add salt and cook until tender. Wash the carrots and onions, peel them, cut them into small cubes, put them in a small saucepan with melted butter, add 1-2 tbsp. spoons of water, close the lid and, stirring, simmer until done. Place the finished hot carrots and potatoes in one bowl, stir, and simmer for another 2-3 minutes.

Potatoes in milk sauce

Potatoes - 2.5 pcs., butter - 2 teaspoons, wheat flour - 1/2 teaspoon, milk - 3/4 cups, salt.

Boil the potatoes in salted water “in their jackets”, peel them, cut them into cubes (approx. 2 cm), put them in a saucepan, pour hot milk, add salt, bring to a boil. Mix flour with butter; put this mixture into hot potatoes in small pieces, stirring. Bring to a boil, remove from heat. When serving, sprinkle with parsley and dill.

Potatoes in sour cream sauce

Potatoes - 2 pcs., sour cream - 2 tbsp. spoons, salt, a pinch of herbs.

Boil the potatoes in salted water “in their skins”, peel them, cut them into cubes, put them in a saucepan with heated sour cream, add salt, mix gently and boil. Before serving, sprinkle with finely chopped parsley or dill.

Potato casserole

Potatoes - 2 pcs., ground crackers - 2 teaspoons, butter - 2 teaspoons, sour cream - 2 tbsp. spoons, egg - 1 pc., salt.

Boil the potatoes in their jackets, peel them, rub them hot through a sieve, add salt, mix well with melted butter and beaten egg (1/2 pcs). Place the potato mixture in a frying pan, greased with oil and sprinkled with breadcrumbs, brush the top with the remaining egg mixed with 1 teaspoon of sour cream, and bake in the oven for 15 minutes. Serve with sour cream, sour cream or tomato sauce.

Pumpkin baked in sour cream

Pumpkin - 1 kg, vegetable oil - 2-3 tbsp. spoons, salt, sugar to taste, wheat crackers - 2 tbsp. spoons, sour cream - 4 tbsp. spoons, dill and parsley.

Peel the pumpkin from the skin and seeds, cut into thin slices, fry in vegetable oil, place in a frying pan or mold, season with salt, sugar, sprinkle with grated breadcrumbs, pour in sour cream, bake in the oven. Serve sprinkled with herbs.

Pumpkin stewed with apples

Pumpkin - 1 kg, apples - 500g, sugar - 2 tbsp. spoons, butter - 1-2 tbsp. spoons, water or apple juice -0.5 cups, cinnamon, salt to taste.

Peel the pumpkin and apples from the skin and seeds, cut into small cubes, put in a saucepan, add water or juice, season with salt, sugar and butter, cover with a lid and simmer until tender.

Potato cutlets

Potatoes - 2 pcs., wheat flour - ½ tsp, vegetable oil - 1.5 tsp, egg - ¼ pcs., salt, sauce - 2 tbsp. spoons.

Boil the potatoes in salted water in their skins, peel them, rub hot through a sieve or mash well. Add egg, salt, mix well. Divide the potato mixture into cutlets and fry in a frying pan on both sides. Serve with sour cream or milk sauce.

Cabbage cutlets

Cabbage - 500 g, milk - 100 g, eggs - 2 pcs., flour (or semolina) - 2 tbsp. spoons, salt to taste, breadcrumbs, vegetable or vegetable oil for frying.

Finely chop the cabbage, place in an enamel pan, add milk and simmer over low heat until tender. Beat 2 eggs into the hot mixture, stir quickly, add flour or semolina, stir quickly again, and add salt to taste. Cool the mixture, shape into cutlets, roll in grated breadcrumbs and fry in vegetable or butter.

Carrot cutlets

Carrots - 500 g, semolina - 1 tbsp. spoon, sugar - 2 teaspoons, egg - 1 pc., salt on the tip of a knife, breadcrumbs, butter for frying.

Grate the carrots on a fine grater, squeeze out the juice, add semolina, sugar, salt, egg and mix thoroughly. Form cutlets from the resulting mass, roll in breadcrumbs or flour and fry in butter.

You can make pumpkin cutlets in the same way.

Potato dumplings

Potatoes - 2 pcs., butter - 2 teaspoons, milk - 2 tbsp. spoons, sour cream - 1 tbsp. spoon, egg - ½ piece, salt.

Wash the potatoes, boil them in their skins, peel and mash. Add egg yolk, hot milk, salt, melted butter and then whipped white to the potato mixture. Take the mass with a teaspoon (soaked in water so that the mass does not stick) and lower it into boiling salted water (you get dumplings) and cook at low boil for 5-6 minutes. Place the floating dumplings in a colander, let the water drain, transfer to a bowl, add oil.

Serve hot with sour cream.

Meat dishes for children over 2 years old

Potato zrazy stuffed with meat

Potatoes - 2 pcs., beef - 50 g, onions - 1/8 pcs., butter - 2 teaspoons, sour cream - 1 tbsp. spoon, egg - 1/4 pcs., salt.

Wash the potatoes, boil them in their skins, peel them, and mash well. Add the egg, salt, mix well and cut into round thin cakes.

Separately, prepare the minced meat: cut the raw meat into small pieces, add salt, add a little water and simmer until done in a sealed container. Pass the finished meat through a meat grinder, add a little broth in which the meat was stewed (the broth should be taken in such a quantity that the minced meat is juicy, but not too wet).

Place minced meat in the middle of the potato cake, join the edges and give the zrazas an oval flattened shape (like a pie). Place the zrazy in a greased frying pan, fry on both sides or bake in the oven. Serve with sour cream.

Meat (fish) pudding

Meat (fish fillet) - 50 g, bun - 15 g, milk - . 50 g, 1/2 egg

Pass the meat (fish fillet) together with the bread soaked in milk through a meat grinder twice, add salt, dilute with milk to a mushy consistency, add 1/2 the yolk, mix, add 1/2 of the beaten egg white. Transfer the mixture into a greased mold and steam for 40-45 minutes.

Meat croquettes with a side dish of vegetables

Meat - 100 g, water - 100 g, carrots - 40 g, onions - 5 g, roots - 10 g, bun - 20 g, rutabaga - 20 g, cauliflower - 50 g, green peas - 15 g, potatoes - 50 g, oil - 4 g, salt to taste.

Wash the vegetables, peel them, cut them into cubes, add water, add salt, and simmer covered. Grind the meat through a meat grinder along with the bread soaked in cold water and squeezed out. Add butter, a little salt to the minced meat, mix well, cut into 2 round croquettes. Dip the croquettes into the broth with vegetables for 20 minutes. Before serving, cook until done.

Meat cutlets with vegetables

Minced meat - 250 g, 1 small carrot, 1 small zucchini, potatoes - 1 pc., 1/2 small onion, tomato sauce - 1 tbsp. spoon, 1 egg, olive oil for frying.

Peel, wash, grate carrots, zucchini, potatoes, onions, combine with minced meat and tomato sauce, mix well, form small cutlets.

Heat the oil in a frying pan and fry the cutlets on all sides until cooked. Serve with vermicelli or rice.

Chicken soufflé

Chicken fillet - 300 g, egg whites - 3 pcs., butter - 30 g, milk - 100 g, salt, herbs - to taste, butter for greasing the mold, breadcrumbs for sprinkling the mold.

Pass the chicken through a meat grinder, rub the minced meat through a sieve, add softened butter, milk, and mix. Cool the mixture in the refrigerator and beat well. Beat the chilled whites into a thick foam, combine with the minced meat, add salt, very finely chopped herbs, and mix carefully.

Grease portion molds with butter, sprinkle with crushed breadcrumbs, fill 1/3 with minced meat, place on a wire rack in a steamer, cover with a lid, steam until done.

Chicken cutlets

TOUritsa - 150 g, wheat bread - 30 g, milk - 45 ml, butter - 8 g, wheat crackers - 8 g, vegetable oil - 5 g.

Grind the chicken fillet, add bread soaked in water and squeezed out, butter, and mix. Form cutlets, roll them in breadcrumbs, fry in vegetable oil until golden brown.

Potato casserole with meat

Potatoes - 1 pc., milk - 1.5 tbsp. spoons, egg - 1/5 pcs., butter - 0.5 teaspoons, minced meat - 50g, onions - 20 g, sour cream - 1 tbsp. spoon, salt to taste.

Wash, peel, boil and mash the potatoes, add hot milk, egg, a little salt and mix. Peel the onion, chop finely, simmer together with minced meat. Place half of the potato mixture on the bottom of a greased frying pan, top with a layer of minced meat and the other half of mashed potatoes. Smooth, brush with sour cream and place in a hot oven for 20 minutes.

Fish dishes

Fish pudding

Fish - 100g, butter - 10 g, potatoes - 50 g, egg - ½ piece, milk - 30 g.

Boil potatoes, mash, dilute with milk. Boil the fish, remove the skin and bones, mash and mix with potatoes. Add 5 g of melted butter, salt, yolk and beaten egg white. Grease the mold with oil, sprinkle with breadcrumbs, put the whole mixture into it, cover the top with oiled paper, place in a water bath and cook for 40 minutes.

Fish cutlets

Pike perch fillet - 100 g, bun - 20 g, milk - 30 g, butter - 15 g, egg white - 1 pc.

Soak a loaf of bread without a crust in milk, squeeze out. Pass the fish through a meat grinder along with the bread, add salt, whipped egg whites and melted butter. Cut the cutlets, roll them in breadcrumbs and fry in oil.

Fish cutlets with potatoes

Fish fillet - 100-150 g, potatoes - 100 g, crackers - 20 g, butter - 15 g, egg - 1/2 pcs., milk - 25 g, salt - 3 g.

Jacket potatoes.
From 1 year.
You need 2 potatoes, 1 teaspoon of butter, salt on the tip of a knife.
Wash the potatoes well. Place in an enamel pan, add hot water, close the lid and cook over low heat until the potatoes are soft. Remove the potatoes, peel them and mash with a fork until smooth. Add butter and serve.

Sautéed potatoes.
From 2 years old.
Required: 2-3 potatoes, 3 tablespoons of butter, salt on the tip of a knife.
Rinse the potatoes thoroughly, peel them and wash them again. Cut the potatoes into small cubes. Melt the butter in a frying pan, add the potatoes and place the pan in the oven. Bake over low heat, stirring occasionally, until the potatoes are soft. Add salt before serving.

Steamed potatoes.
From 1 year.
You will need 2-3 potatoes, 1 teaspoon of butter, herbs (parsley, dill), salt on the tip of a knife.
Wash the potatoes well, peel them and wash them again. Cut it into large slices, sprinkle with salt and steam for 20 - 30 minutes until the potatoes are soft. Mash the finished potatoes with a fork until smooth, season with butter, sprinkle with herbs (finely chopped) and serve.

Potato casserole with cottage cheese.
From 1 year.
You will need 2 potatoes, 2 tablespoons of baby cottage cheese, 3 teaspoons of sour cream, 1 egg, 1 tablespoon of butter, 2 teaspoons of breadcrumbs, salt on the tip of a knife.
Wash the potatoes well. Then boil it in its skin until soft. Peel the finished potatoes. Rub it through a sieve or use a blender. Beat the egg until fluffy. Mix part of the beaten egg with 1 teaspoon of sour cream. Add cottage cheese, butter, remaining beaten egg, and salt to the mashed potatoes. Mix everything. Grease the pan with oil and sprinkle with breadcrumbs. Place the potato mixture in this pan. Brush with a mixture of sour cream and eggs. Bake in the oven until done. Drizzle with sour cream and serve.

Potato dumplings with sour cream.
From 2 years old.
You will need: 2 potatoes, 1 tablespoon butter, 2 tablespoons milk, 2 tablespoons sour cream, half an egg, 1 tablespoon breadcrumbs, salt on the tip of a knife.
Rinse the potatoes well. Bake the potatoes in the oven or steam them. Peel it, rub through a sieve or use a blender. Add egg yolk, hot milk, salt, crackers, half a tablespoon of melted butter and beaten egg white to the potatoes. Drop the dumplings into boiling salted water with a teaspoon. Cook them over low heat for 5-6 minutes. Remove with a slotted spoon and place on a sieve to drain. Place in a bowl with melted butter. Drizzle with sour cream and serve.

Potatoes with green sauce.
From 1 year.
You will need 2 potatoes, half a glass of milk, 2 teaspoons of butter, 1 tomato, 1 teaspoon of sour cream, half a tablespoon of chopped dill and parsley, salt on the tip of a knife.
Wash the potatoes well, peel them, wash them again. Place the potatoes in an enamel pan and cover with hot water. Bring to a boil, pour in milk, add salt and cook until potatoes are soft. Cut the finished potatoes into cubes, pour over the sauce and sprinkle with herbs.
Preparing the sauce:
Strain the broth in which the potatoes were boiled, add peeled and strained tomatoes, butter and sour cream, and boil to half the volume.

Potato and meat cutlets.
From 1.5 years.
You will need: 2 potatoes, 50 g chicken or beef fillet, 1/10 onion, 1 tablespoon butter, ½ eggs, 1 teaspoon ground crackers, 1 tablespoon sour cream, salt on the tip of a knife.
Wash the potatoes thoroughly. Bake it in the oven or steam it. Peel the skins of the finished potatoes. Rub it through a sieve. You can use a blender. Add egg yolk, hot milk, salt, crackers, half a tablespoon of melted butter and whipped egg white to it. Mix everything. Make round thin cakes from this mass. Place minced meat in the middle of each. Bring the edges of the tortillas together. Shape the tortillas into a flattened oval shape. Roll in breadcrumbs. Fry the cutlets in a frying pan in vegetable oil. Then place them in a preheated oven for 5 minutes.
To prepare minced meat, cut the meat into small pieces, add salt, fry in a small amount of vegetable oil with finely chopped onion, add a little water and simmer until soft in a closed container. Grind the finished meat in a meat grinder.

Stewed carrots with potatoes.
From 1 year.
You will need: 2 potatoes, half a carrot, half a teaspoon of chopped parsley or dill, 2 teaspoons of butter, salt on the tip of a knife.
Rinse the vegetables well, peel them, and wash again. Cut the potatoes into cubes, cut the carrots into small pieces. Place the potatoes in an enamel pan, add boiling water, salt and cook until tender. The milkweed should be simmered in a covered saucepan over low heat in butter with 1-2 tablespoons of water. Mix vegetables and add herbs.

Carrot and apple pudding.
From 7 months.
You will need: 1 carrot, 1 apple, 20 g of wheat bread, 1 teaspoon of butter, 2 tablespoons of milk, half an egg, a pinch of sugar, salt on the tip of a knife.
Wash the carrots well, peel and rinse again. Grate it on a fine grater. Add butter, sugar and simmer over low heat until done. Divide the bread crumb into small pieces and pour cold milk over it. After the bread has swollen, mash it with a fork and combine with the stewed carrots. Add to the resulting mass a raw apple, grated on a fine grater, an egg yolk and an egg white whipped into a thick foam. Grease a baking dish with butter and sprinkle with sugar, place the resulting mixture on it, cover with a lid and steam for 40 - 45 minutes.

Stewed vegetables in milk sauce.
From 10 months.
You will need: half a carrot, half a kohlrabi, half an onion, half a small head of cauliflower, ½ celery, 1 tbsp peas, 1 tbsp. A spoonful of butter, half a tablespoon of flour, a glass of milk, salt on the tip of a knife.
Wash the vegetables, peel, cut into small pieces. Stew all vegetables separately. You can steam them. If the peas are dried, first soak them in cold water for several hours. After the vegetables become soft, salt them and grind them in a blender. Pour over milk sauce.

Carrot casserole.
From 9 months.
You will need: 2 carrots, half a glass of milk, 1 teaspoon of ground crackers, 1 teaspoon of flour, 1.5 tablespoons of butter, ¼ glass of water, ¼ eggs, a pinch of sugar, salt on the tip of a knife.
Wash the carrots well, peel, wash again. Grate it on a fine grater. Simmer the carrots over low heat with water, half a tablespoon of butter and sugar until tender. Mix the stewed carrots with the sauce, the yolk and the white whipped into a thick foam. Place the resulting mass in a mold, previously greased with butter and sprinkled with breadcrumbs, put a few pieces of butter on top, put in the oven and bake. To prepare the sauce, fry the flour in the oven without oil, mix with milk, boil, stirring, for several minutes. Remove from heat and add half a tablespoon of butter.

Cauliflower soufflé.
From 7 months.
You will need: 150 g of cauliflower, 2 teaspoons of flour, half a tablespoon of butter, half an egg, ½ glass of milk, 1.5 tablespoons of sour cream, salt on the tip of a knife.
Peel the cabbage, rinse well, cut into small pieces. Steam it until done. Let the broth drain. Grind the cabbage to a thick puree in a blender. Place the cabbage puree in a saucepan with boiling milk, add butter mixed with flour. Boil while stirring continuously. In the hot puree, add butter, egg yolk, and white, foamed. Place the mixture in a greased pan, cover with a lid and steam for about 30 minutes. Sprinkle soufflé with sour cream and serve.

Cabbage cutlets.
From 2 years old.
You will need: 500 g of white cabbage, half a glass of milk, 2 eggs, 2 tablespoons of flour or semolina, 2 tablespoons of breadcrumbs, vegetable or butter for frying, salt on the tip of a knife.
Wash the cabbage, chop finely, transfer to an enamel bowl, add milk and simmer over low heat until tender. Remove from heat, add eggs into hot mixture, stirring constantly, and beat. Form cutlets from the resulting mixture, roll them in breadcrumbs and fry.

Beet cutlets with prunes.
From 2 years old.
You will need: 2.5 beets, 20 prunes, half an onion, 1 egg, 1 tablespoon of semolina, 2 tablespoons of breadcrumbs, half a glass of hot water, vegetable oil for frying, salt on the tip of a knife.
Wash the beets, peel them, rinse again. Grate on a fine grater, add hot water and simmer covered over low heat for 15 - 20 minutes. Rinse prunes under running water several times. Remove the seeds and boil in a little water or steam. Cut it into small pieces. Add egg, semolina to hot stewed beets and stir quickly. Combine the cooled mass with finely chopped onions and prunes fried in vegetable oil. Add salt, mix, form into cutlets, roll in breadcrumbs and fry.

Vegetable balls.
From 8 months.
You will need: 300 g of vegetables (carrots, cauliflower, potatoes, beets, zucchini), 2-3 tablespoons of breadcrumbs, 1 egg, 1 tablespoon of butter, half a glass of milk, salt on the tip of a knife.
Rinse the vegetables well with running water, peel them, and rinse again. Cut the vegetables into cubes. Separate the cauliflower into small florets. Dip the prepared vegetables into boiling water and add salt. 5 minutes after boiling, add milk and cook until the vegetables are soft. Remove the vegetables with a slotted spoon. While hot, rub through a sieve until smooth. You can use a blender. Add warm butter, breadcrumbs, and egg to the puree. Mix thoroughly. Strain the vegetable broth and bring to a boil. Using a teaspoon dipped in cold water, scoop up the prepared mass and drop into the boiling broth. Cook for 5 – 7 minutes. Remove the vegetable balls with a slotted spoon and serve slightly cooled.

Based on materials from the encyclopedia of baby food “Yum – Yum”.

1. Rice porridge with meat:

Ingredients:

• 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.
8. Season with butter and serve.
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

Ingredients:

• 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

A tender and amazingly tasty dish for children. It just melts in your mouth! For children over one year old, you can add raisins and marmalade to the soufflé. With these sweet additives, the curd soufflé turns out even tastier!

Ingredients:

• 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.
Curd steam soufflé, recipe:
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.
The curd soufflé is ready!

4.Zucchini casserole

Tender, tasty, low-fat, affordable casserole - a godsend for dinner for the whole family

Ingredients:

• 400 g zucchini,
• 100 g cheese,
• 2 eggs,
• 100 g sour cream,
• 0.5 tsp slaked soda,
• 150 g flour,
• greenery,
• 0.5 tsp salt.,
• pepper.

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

Ingredients:

• 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 from its inflorescences that resemble 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.

Preparation:
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 was 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

Ingredients:

• 1. Chicken (pulp) – 100 g
• 2. Wheat bread – 10 g
• 3. Butter – 1\2 teaspoons
• 4. Milk – ¼ cup
• 5. Egg – 1 pc.
• 6. Salt solution – ¼ teaspoon

Preparation.

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.SOUP WITH EGG

Ingredients:

• 1. ½ onion;
• 2. 2 pcs. potatoes;
• 3. 1 carrot;
• 4. 2 – 4 pcs. quail eggs

1. Peel and wash the onion. Use half and cut it into small cubes. Wash and peel the carrots, and also cut them into cubes.
2. My eldest daughter prefers grated carrots, so I often grate them using a coarse grater.
3. Peel, wash and cut the potatoes into cubes.
4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, thinner or thicker). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then add only onions. After 10 minutes, add potatoes.
5. After 15 minutes, add grated carrots, if you did not add diced carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Don't forget that we will not cook with a boiled egg, but soup with a raw egg. If your child likes a thinner soup, then take 2 eggs; if it is thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now we just have to figure out how to add an egg to the soup. 15-20 minutes after adding potatoes to the soup, pour in the eggs. Pour the eggs very slowly into the boiling soup and stir thoroughly with a fork to form small flakes. Bring the soup with the egg to a boil and remove from the heat. Cool slightly and pour into a plate. Add unrefined oil to the plate, you can add separately cooked meat. Bon appetit!

8.Children's meatballs

Ingredients:

• Minced meat - 500 g.
• 1 egg
• 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

Ingredients:

• fish fillet - 150 g (hake, salmon, trout or pollock are suitable)
• 1/2 medium onion
• 1 small carrot
• 1 medium potato
• sour cream
• salt and herbs to taste

1. Place the fillet in a small saucepan, add 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

Ingredients:

• 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

Ingredients:
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

Ingredients:

• 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. Sahara,
• 1-1.5 tsp. butter,
• up to 100 ml of water and simmer until cooked, 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 (in the absence of allergic reactions to eggs)

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

Ingredients:

• 50 g boiled ground meat
• 1 egg
• 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

Ingredients:

• 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

Make this delicacy with your kids together! Delicious and no “eats”!!!

Required:

• Cottage cheese (cottage cheese must be taken dry) - 400 g
• Butter - 25 g
• Cream (30% fat, but

Undoubtedly, vegetables and dishes prepared from them are beneficial for a growing child’s body. But sometimes it’s not so easy to feed a schoolchild with plant foods. Many people are familiar with the situation when they sort through the contents of a plate with an absent look. Catching carrots, onions, etc. from the soup, citing the fact that he simply doesn’t like them. How to attract the attention of a fussy person. How to use vegetables wisely. Vegetables: recipes from vegetables for children after one year, which will be useful for mother in everyday life.

You can prepare dishes from vegetables using some tricks:

1. Add onions to the soup while preparing the broth. When the first dish is ready, the bitter vegetable will not be there, it will be boiled.
2. Don't overuse your greens. Dill, parsley and green onions scare away the child, which leads to a decrease in appetite.
3. Grate the carrots on a fine grater and add to the dish not at the end, but in the middle of cooking. By the time the dish is completely ready, the child will not find the orange vegetable.
4. Before adding onions to the salad, pour boiling water over the vegetable. This will help get rid of the bitterness of the product.
5. Serve food beautifully. The sloppy appearance of the dish does not cause appetite, especially in a child.
6. Forget about herbs, hot and fragrant spices. Food prepared for a child should have a natural taste and aromatic smell.
7. Do not add bell pepper if you are cooking for a child. Many children do not like the pronounced taste of the vegetable.

Several recipes for delicious, and most importantly healthy, vegetable dishes

We offer you:

Vegetables stewed in a cauldron with rice.

Ingredients:

• chicken breast 200 grams,
• 2 potato tubers,
• carrot,
• one tomato,
• bulb onions,
• half a glass of rice,
• small zucchini.
• salt.

Cut the chicken breast into small pieces and fry with vegetable oil. Combine chopped potatoes, zucchini, onions and carrots with meat. After 10 minutes, add finely chopped tomatoes to the cauldron. Rinse the rice, place in a cauldron, pour in water so that it is 2 cm higher than the rice. Add salt. Cook for 25 - 30 minutes over low heat.

Zucchini fritters.

To prepare the dish you will need:

• zucchini;
• dill;
• egg;
• flour, salt.

Grate the zucchini, remove the peel and seeds, and grate on a fine grater. Finely chop the onion and combine with grated zucchini. Combine with egg and finely chopped herbs. Mix. Add salt and flour. The dough should turn out like sour cream. Fry on both sides until golden brown. Serve with the addition of sour cream.

Apple and pumpkin dessert.

We take apples and pumpkin in equal proportions. Peel off the peel. Cut into pieces and place in a saucepan. Add a little water and simmer on low heat. Add sugar during cooking. The prepared dish should have a puree-like consistency. Beat in a blender. You can pour berry syrup on top.

Vegetable omelette.

Great breakfast dish. We will need:

• 2 eggs,
• tomato,
• ¼ onion,
• zucchini, 3 rings,
• half a glass of milk,
• salt.

Tomatoes, zucchini, onions - finely chopped. Fry. Beat 2 eggs with a fork. Salt, add milk. Mix the resulting mixture with vegetables. Pour into preheated frying pan. Cook over low heat with the lid closed.