Leftover Baby Food Puree Ideas and Recipes

Once Savanna got a hold of finger foods, she said bye-bye to purees (if we are on the go she will eat some out of a pouch once in awhile).  I had made some of Savanna's food and bought some jars and pouches for when we were travelling.  Of course she gave up the purees as soon as I stocked up on jars.  I decided to make use them in baking and making other meals. Fruit purees are easy to make use of.  Here are some great ways to incorporate them:

• Stir into oatmeal
• Replace the butter or oil in pancakes or muffins (apple and pear are best for those)
• Make a smoothie

Some ideas for veggies: 

• Carrots and winter squash are great to add to mac and cheese
• Tomato and Carrot Purees are great for making pasta sauces 
• Winter Squash can be used for Giada's Butternut Squash Lasagna :) 
• Most veggies (maybe not broccoli or string beans) can be added to make a savory muffin
• Broccoli can be used for making soup (add some chopped pieces for texture) 

If you have any tomato carrot purees leftover, I made a yummy turkey meat sauce.  I didn't write down the exact recipe, but it was fairly simple. Saute a 1/4 of an onion, a few carrots and turkey chop meat (about 1/3 cup), add in 2 jars of puree and add little salt and pepper.  I tossed it with some small pasta and had dinner for Savanna for 3 nights! I altered my favorite pumpkin bread recipe to make it healthier and use some leftover apples and sweet potatoes (see recipe below). Savanna has almost always hated the purees with meat in them and I have no idea what to do with them so if you have any ideas, I would love to hear them!  Do you cook with your leftover purees?  If so please share your ideas as well!

Sweet Potato and Apple Muffins

1/3 cup granulated sugar

1/3 cup dark brown sugar

1 egg

1 egg white

1/4 cup oil

1/3 cup apple sauce 

3/4 cup sweet potato puree

1/3 c + 1 Tbs milk (we used coconut)

1/2 tsp vinegar

3/4 cup white whole wheat flour

1/4 + 2 TBS oat flour

3/4 tsp baking soda

1/2 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1/4 tsp cloves

Directions:

1. In a medium bowl whisk sugar, brown sugar, eggs, and apple sauce

2. Whisk in squash, milk and vinegar 

3. In another bowl sift flours, baking soda, salt, nutmeg, cinnamon, and cloves

4. Fold dry ingredients into wet ingredients until well combined

5. Pour into loaf pan

6. Bake for 55 minutes or until tooth pick clean

7. Let cool for 10 minutes before removing from pan