It is a scary sight in my freezer when I only have 2 cubes of homemade baby food left. I have been procrastinating restocking my freezer to watch the Superbowl, go to dinner parties, watch the Academy Awards, watch the Grammy Awards and last night to watch Revenge. It had to end after H-Man had a banana and applesauce for breakfast the second day in a row. Mommy guilt is incredibly motivating, but we’ll save that topic for another post.
Rather than spend my coveted baby nap time on Pinterest, I was a short order cook who cranked out an insane amount of homemade baby food this morning. We have enough food to feed a normal baby for at least two months. Not H-Man, though. He is a food monster. I think he eats as much as a toddler on a normal day. And, what’s this about formula intake decreasing over time? We haven’t seen any sign of that happening anytime soon.
We’re on our second nap of the day now and H-Man’s food is cooled and is pureed. Here’s the first recipe I made:
Sweet Potato & Lamb Casserole
14 oz lamb
4 green onioins (diced)
2 large sweet potatoes (peeled and cubed)
2 medium tomatoes (diced and liquid drained)
1 cup chicken stock
Rosemary (to taste)
Parsley (to taste)
Heat oven to 350 degrees. Put all ingredients in an oven safe dish. Cover and bake until boiling. Lower heat to 300 degrees and bake for one hour. Let cool and puree.