Home cooked dinner meals that parents AND 1-year old can both enjoy?

I'm running out of meal ideas to cook for myself, boyfriend AND 1 year old son. I've done grilled/baked chicken, mac and cheese, spaghetti, other pasta dishes, cream of mushroom dishes, beef stew. He doesn't care for fish. Hamburger seems too chewy for him. I used to cook with a lot of garlic, curry and spicy foods but I can't feed him any of that. What are some other recipes that we all can enjoy so I don't have to prepare something separate just for him?

I find the addition of some vegetarian recipes really helpful. the plus is 1 year old love beans and lentils when they are well cooked. here are some favourites and some websites. if your boyfriend loves meat cook some and put it on the side. i added ham and cheese pie as i find children love this. rice is good too.

Crockpot White Beans and Sun-Dried Tomatoes

This delicious and creamy low fat crockpot recipe has flavors of the south of France.
INGREDIENTS:
2 cups great Northern beans, sorted and rinsed
2 cloves garlic, minced
1 onion, chopped
6 cups water
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup chopped sun dried tomatoes in oil, drained
2 oz. can sliced black olives, drained
1/2 cup grated Parmesan cheese
PREPARATION:
Mix all ingredients except tomatoes and olives in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture.

Vegetable Omelet
I especially like using a pepper stir-fry from my deli in this easy omelet recipe.
INGREDIENTS:
1 cup stir fry peppers from deli or any cooked leftover vegetable side dish
4 eggs
2 Tbsp. milk
1/2 tsp. salt
dash pepper
1 cup shredded Havarti cheese
PREPARATION:
Reheat the stir-fried peppers or other vegetable side dish in small saucepan over very low heat.
Meanwhile, in a small bowl combine eggs, milk, salt and pepper and beat until foamy. Spray an 8" nonstick skillet with a nonstick cooking spray and heat over medium heat.
Pour egg mixture into skillet and cook for 3-4 minutes or until set, lifting edges occasionally with a spatula to allow uncooked egg mixture to spread underneath omelet so it cooks evenly.
Spoon heated filling over half of omelet and sprinkle with half of the cheese. With spatula, fold one half of omelet over filling. Sprinkle with remaining cheese. Cover and cook an additional 1-2 minutes or until cheese

Leek, zucchini and cheese frittata4 out of 5

Ingredients (serves 4)
3 leeks, trimmed
2 tablespoons olive oil
2 zucchini, cut into matchsticks
1 garlic clove, crushed
5 eggs, lightly beaten
1/3 cup grated parmesan cheese
600g Swiss cheese, diced
salad greens, to serve
Method
Cut leeks in half lengthways. Wash, dry and thinly slice white part only. Heat 1 tablespoon oil in a small frying pan over low heat. Add leek and cook, stirring, for 2 minutes or until slightly softened. Cover and cook, stirring occasionally, for a further 10 minutes or until soft.
Add zucchini and garlic. Cook for 10 minutes. Transfer to a bowl. Set aside to cool. Add eggs, cheeses and salt and pepper to leek mixture. Stir to combine.
Heat remaining 1 tablespoon oil in frying pan over low heat. Add egg mixture. Cook for 15 to 20 minutes or until frittata is almost set.
Preheat a grill on medium heat. Place frying pan under grill. Cook frittata for 3 to 5 minutes or until golden and set. Stand in pan for 5 minutes. Cut into wedges and serve with salad greens.

Layered ham and cheese pie out of 5

Ingredients (serves 6)
1 1/2 cups plain flour
125g butter, chilled, cubed
1 tablespoon water
2 zucchini, thinly sliced
1 red capsicum, cut into 2cm strips
1 bunch asparagus, trimmed
150g sliced ham
125g grated tasty cheese
4 eggs, beaten
300g carton light sour cream
Method
Preheat oven to 220°C. Grease and line a 20cm (base) springform cake pan.
Process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add water. Process to a soft pastry. Remove pastry and knead lightly. Place between 2 sheets of baking paper. Roll out to a 23cm circle. Use pastry to line base and half-way up sides of pan. Refrigerate for 30 minutes.
Preheat grill on high. Grill zucchini, capsicum and asparagus for 2 to 3 minutes each side, or until tender. Cool.
Layer ham, cheese and vegetables over pastry. Combine eggs, sour cream, and salt and pepper. Pour over vegetables.
Place cake pan onto a baking tray. Bake for 15 minutes. Reduce temperature to 190°C. Bake a further 50 to 60 minutes, or until firm. Serve with dressed salad.

Mushroom & Cheese Macaroni
Ingredients

400g wholewheat macoroni
60g butter or margarine
2tbs chopped parsley
450g mushrooms
60g grated cheese

Method

1. Cook macaroni according to manufacturer's instructions.
Slice mushrooms and fry in the fat for 8 mins then add the parsley.
Drain macaroni and mushrooms and toss together lightly.
2. Serve sprinkled with grated cheese.

Brown Rice Risotto
Ingredients

200g brown rice, washed
400ml water
1 medium onion
½ red pepper
200g sunflower seeds
Mixed herbs to toss
Pinch salt
100g sweetcorn/frozen peas
Soya sauce to taste
1 rounded tsp Marmite

Method

1. Cook the chopped onion in the oil to soften, wash rice and drain well, add to the onion and cook for several seconds turning with a fork.
Add the hot water in which the Marmite, soya sauce and herbs have been mixed.
Bring to the boil and simmer gently.
2. After 15 mins add the chopped mushrooms and sweetcorn/peas and simmer for a further 20 to 25 mins until the rice is cooked.

3. Season to taste, top with toasted sunflower seeds and serve.
The addition of chopped red pepper gives colour to the dish.

Hearty Lentil Soup

Lentils make an excellent base for a nourishing soup. Make a meal of this with plenty of wholemeal bread, or serve in smaller portions as a first course. Vary the vegetables according to what is available, but do include some root vegetables which give the mixture a robust quality. Vegan.

------------------------------...

Ingredients

1 onion, chopped
2tbsp sunflower oil
2 carrots, chopped
2 medium potatoes, chopped
2 sticks celery, diced
4oz/l00g broccoli, broken into small florets
4oz/l00g red lentils
2tsp miso
1pint/600ml vegetable stock
14oz tin chopped tomatoes
1tsp thyme

salt and pepper

Method

1. Fry the onion in the oil until just soft. Next add the vegetables and mix well.
Cook over a low heat for 10 minutes.

2. Add the lentils and cook for 2-3 minutes.

3. Dissolve the miso in the vegetable stock. Pour this over the vegetables and add the tomatoes and thyme.
Bring to the boil, then simmer, covered, for 1-1½ hours. Season to taste and serve piping hot.

www.vegsoc.org
www.vegsoc.org.au
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www.cyh.com

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