Children’s Meals for 12-18 Months Old
Love to the one who can hold him in the 12-18 month period when his child is the most active and energetic! He is also right, he needs to get rid of this energy accumulated in his body somehow. It is your duty to
replace this exhausted energy with a new one!
We will make your job easier with delicious, enjoyable and healthy children’s meals in this article!
1- Wheel pasta with cheese
Materials 1 cup of wheel pasta 1 cup chopped broccoli florets 3 teaspoons of raw cream 1 tablespoon of butter ½ cup grated Parmesan or Cheddar cheese
Preparation of Fill a saucepan with water, add a pinch of salt and let it boil. Add the pasta to the boiling water, cook for 8 minutes. After 9 minutes, throw the broccoli into the pasta and continue cooking for 2-3 minutes. But be careful not to let the pasta and broccoli fall apart. Separate the cooked pasta and broccoli from the water with the help of a colander. Again, add the cream and butter to a saucepan. Cook over medium heat until the butter melts and the cream foams. Add the cheese to the oil and cream mixture. Then put the pasta in this pot. Stir the pasta and sauce until well riveted.
You can store this dish in the refrigerator in an airtight container for up to 2 days.
This recipe makes about 2 plates of pasta.
2- Tropical fruit salad
Materials 1 small mango diced Quarter papaya diced diced half kiwi Lightly diluted vanilla or honey yogurt to drizzle over
Preparation of Gather all the diced fruits in a bowl. Take it in a bowl or a deep bowl and drizzle vanilla or honey yogurt on it if you want.
You can store the fruit salad in a covered container in the refrigerator for 1 day.
This recipe makes about 1 serving of fruit salad.
Materials 2 medium zucchini half a tablespoon of salt 6 tablespoons of cornmeal 2 tablespoons of flour Half a pack of baking powder Half a teaspoon of red chilli powder 1 lightly beaten egg 1-2 tablespoons of olive oil
Preparation of Grate the zucchini with the large hole part of the grater and put them in a bowl. Add salt to the zucchini and let it sit for 15 minutes to release its juice. You can squeeze the zucchini well with a clean kitchen towel to get the juice out. You can also extract the juice by squeezing it piece by hand with your hand. Mix the cornmeal, flour, baking powder and ground red pepper in a bowl. Add egg and zucchini to it and knead well. Add oil to a non-stick skillet and heat slightly. Take pieces of the mixture with the help of a tablespoon and fry them upside down. It is enough to leave it for 2 minutes for each face. Take the fried muffins in a zucchini that you have covered with paper towels. You can serve it after it cools down a bit.
You can store the cooled muffins in an airtight container for up to 2 days.
This recipe makes 10 mucver.
4- Alphabet soup
Materials 2 teaspoons of olive oil Finely chopped half onion Finely chopped 1 clove of garlic 2 cups of vegetable juice Quarter cup of beans A peeled and finely chopped carrot A peeled and finely chopped zucchini 10 green beans chopped into small pieces 2 tomatoes finely chopped Quarter cup of alphabet pasta or barley vermicelli
Preparation of Put the olive oil in a saucepan, heat it a little over medium heat. Add the onion and garlic to the olive oil and fry for about 5 minutes. Add the vegetable juice and carrot on it, bring it to a boil. Cover the pot, cook for 5 minutes, then add the zucchini, beans, tomato, pasta. Cook for about 10 minutes until the pasta and vegetables are tender.
You can vary this soup according to the ingredients you have.
This recipe yields about 1 liter of soup.
5- Chicken and vegetable pie
Materials 1 tablespoon of olive oil 1 leek, finely chopped 1 small cup of fresh or frozen corn 300g chicken breast, diced and boiled ½ cup grated cheddar or cheddar cheese 1 pinch each of salt and pepper 2 sheets of puff pastry dough flour for sprinkling A lightly scrambled egg
Preparation of Heat the olive oil in a pan over medium heat. First put the leek in the pan, sauté for 5-8 minutes until soft. Add the corn to the leek and cook for 2-3 minutes. Take the mixture from the stove, after it cools, add the chicken and cheese on it. Season with salt and pepper. Put 1 sheet of puff pastry on your lightly floured counter. Open it well with a rolling pin. With the help of a round cake mold or tea glass, cut out round pieces that are equal to each other and place them on greaseproof paper. Do the same for the other dough. Add 1-2 tablespoons of chicken broth to half of each round. Brush egg on the edges of the dough. Form a half-moon pastry by covering the remaining part of the dough over the filled part. Seal well by pressing the edges with a fork. Again, pierce the dough in several places with a fork. Do the same for all doughs. Brush some eggs on them too. Let the dough rest in the refrigerator for 20 minutes. Preheat the oven at 200 degrees. Take the donuts out of the fridge and straight into the oven. Bake the pies in the oven until they are puffed and browned. Serve when it has cooled slightly.
You can keep these pastries in the refrigerator for 2 days after cooking, and in the freezer for 1 month without cooking.
This recipe makes about 16 pies.
6- Salmon mini meatballs
Materials 1 slice of whole grain bread 1 slice skinless, boneless, finely chopped salmon fillet 1 stalk finely chopped spring onion 1 teaspoon freshly squeezed lemon juice 1 large egg 1 pinch of salt 1-2 tablespoons of olive oil
Preparation of Pulse the bread slice well in the food processor. Put the ground bread, salmon, scallions, lemon juice, egg and a pinch of salt in a bowl. Mix it without too much mashing. Divide the salmon mixture into 8 portions and shape each portion into meatballs. Cover with cling film and rest in the refrigerator for 5-10 minutes. Put 1 tablespoon of oil in the pan and heat it a little over medium heat. Cook the salmon patties for a total of 3 minutes, until both sides are browned. Cool a little and serve.
You can wrap it in cling film and store it in the refrigerator for 1 day.
This recipe makes about 8 meatballs.
7- Summer vegetable stew
Materials 1 tablespoon of olive oil Half finely chopped onion A finely chopped clove of garlic One finely chopped zucchini One finely chopped eggplant Half a red pepper, seeded and finely chopped 2 tomatoes diced 1 cup of vegetable juice 1 pinch of salt 1 tablespoon finely chopped fresh basil
Preparation of Put the olive oil in a pan and lightly heat it over medium heat. Add the onion and garlic. Fry until fragrant and soft. Add the zucchini, eggplant and pepper, sauté until the vegetables are soft. Add tomato, vegetable juice and salt and cook for 10 more minutes by closing the lid. Take the pot from the stove, add the basil on it and serve when it cools down a bit.
This recipe makes about 4 people.
You can store this dish in the refrigerator for 2 days by putting it in airtight containers.
This dish contains foods that can cause allergies, we recommend that you be careful when giving it to your baby.
8- Pancake tower with raspberry syrup
Materials 1 cup of fresh raspberries ½ cup pure maple syrup 1 cup of flour 1 tablespoon of granulated sugar 1 tablespoon of baking powder half a teaspoon of salt 1 cup of whole milk 2 eggs 4 teaspoons of butter 1 teaspoon pure vanilla extract
Preparation of Take the raspberry and maple syrup in a saucepan, bring to a boil. After boiling, crush the raspberries with a fork and set the sauce aside. Mix the flour, sugar, baking powder and salt in a bowl. Whisk the milk, eggs, melted butter and vanilla in a bowl. Add the flour mixture and continue whisking. Heat a large non-stick pan, put a teaspoon of butter on it. Once the butter has melted, take a tablespoon of the mixture and pour it into the pan and form the mini pancakes. Keep the pancakes in the pan until the edges are dry and foamy on the top, then cook the other side. Stack the pancakes on top of each other and serve with the raspberry mixture.
You can store the remaining pancakes in an airtight container in the freezer for 1 month.
This recipe makes about 12 mini pancakes.
9- Pasta with tomato and vegetable sauce
Materials One small carrot, peeled and finely chopped One small zucchini, peeled and finely chopped Half a red bell pepper, seeded and finely chopped 1 tablespoon of olive oil A pinch of salt and pepper Finely chopped half onion A finely chopped clove of garlic 1 kg domates Half a cup of vegetable juice 1 pack of pasta as you want
Preparation of Preheat the oven at 200 degrees. Place the carrot, zucchini and bell pepper on a small baking tray. Drizzle olive oil over it and let the oil get to all the vegetables. Whisk the milk, eggs, melted butter and vanilla in a bowl. Add the flour mixture and continue whisking. Add salt and pepper to it and cook for 20-25 minutes, until all the vegetables are soft. While the vegetables are cooking, heat half a tablespoon of olive oil in a saucepan. Add the onion and garlic and sauté for 5 minutes. Add tomato and vegetable juice to it and mix well. Cook without closing the lid of the pot until the sauce thickens slightly. Add the vegetables cooked in the oven to the sauce. Let the sauce cool a bit and then run it through the blender. Adjust the consistency as you want. Pour the sauce over the cooked pasta and serve after mixing well.
You can store leftover sauce in airtight containers for up to 3 days.
This recipe yields about 3 cups of sauce.
10- Chicken finger in the oven
Materials 1 tablespoon of melted butter 500 g boneless chicken breast pieces 2 eggs 1 cup coarse breadcrumbs or ground bread pinch of salt A pinch of sweet, ground paprika
Preparation of Preheat the oven at 200 degrees. Cover a baking sheet with aluminum foil and lightly grease the foil with butter. Put the chicken breast pieces one by one between the cling films and beat them thin with a meat hammer or rolling pin. Cut each piece of chicken lengthwise and lengthwise into strips. Beat the egg in a bowl. In another bowl, mix the breadcrumbs, 1 tablespoon of melted butter, salt, and paprika. Dip the chicken pieces first into the egg and then into the flour mixture. Place the prepared pieces on the pre-oiled baking tray. Bake the chicken in the oven for 12 minutes. Let them be fried. Cool a little and serve.
This recipe makes about 20 chicken finger pieces.