Make Your Own Baby Food: Mexican Skillet
This is a recipe that I make for me and my husband, and I found that it can easily be turned into baby food. There are many variations for this recipe. You can adjust the level of heat to your taste; for example, if I use Southwest Corn then I usually use plain diced tomatoes so that it won’t be too spicy. It’s also fun to see what color it turns out after you’ve blended it!
- 1-2 chicken breasts, thawed
- 1 packet McCormick Recipe Inspirations Garlic Lime Chicken Fajita
- 2 tablespoons olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1 can of pinto or black beans, drained and rinsed
- 1/2 to 1 bag of frozen Birds Eye Ultimate Southwest Blend or plain sweet corn
- 1 can diced tomatoes or diced tomatoes and green chilies
- 1-2 servings cooked brown rice
1) Dice and marinate the chicken according to the McCormick Recipe Inspirations instructions.
2) Over medium heat in a large saucepan or Dutch oven, cook the chicken until white all the way through.
3) Add beans, frozen vegetables, tomatoes and rice.
4) Cover and cook over medium heat, until vegetables are no longer frozen and entire pot is bubbly, stirring occasionally.
5) Let cool.
6) Using a blender or food processor, process in small amounts until smooth enough for your baby. You can make it chunkier as your baby gets older and can chew more. If using a blender, add small amounts of water to help processing.
7) Pour into ice cube trays.
8) Freeze solid (overnight usually works).
9) Break out of trays and store in a gallon-size zip baggie or other freezable container.
10) Thaw as many cubes as necessary to satisfy your baby!