Modern nutritionists are in agreement - the ration of a child aged from one to three years should include about 300 grams of vegetables per day. After all, these delicious gifts of nature are greatly enriched with various vitamins, minerals and trace elements. Moreover, after a year in the children's menu, you can gradually introduce more and more new dishes: vegetable soups, mashed potatoes, vinaigrettes, salads.
Soup from courgettes (from 1 year)
Take:
2 zucchini
1 carrot
1 onion
300 g minced meat
1.5 liters of broth
1 teaspoonful. a spoonful of butter
salt - to taste
Preparation:
1. Remove the peel from the zucchini, remove the core with the seeds, cut the pulp into cubes, fill it with meat broth and cook.
2. Form from mince meatballs and when zucchini is almost ready, add them to the soup, then all together a little salt.
3. Chop onion, chop carrots and lightly saute them in butter. Add the vegetables to the soup.
4. Catch the meatballs in a separate bowl, and chop the soup into a blender until a puree consistency.
5. Put the meatballs back in the soup and serve the dish on the table.
Delicate cutlets (from 2 years)
Take:
800 g of chicken liver
1 onion
1 carrot
2 cloves of garlic
1 egg
30 g of flour
salt - to taste
2 table. tablespoons vegetable oil
200 g sour cream
Preparation:
1. Finely cut the liver (it will be much easier to cut if you first slightly freeze).
2. Grind the onion and garlic, and grate the carrot. Add them to the chopped liver and mix.
3. In the hepatic mass, enter the egg, flour, salt and mix thoroughly.
4. Pour the vegetable oil on the heated frying pan and fry the cutlets, spreading them with a tablespoon. Fry on both sides.
5. Slightly cool the cutlets and serve on the table, watering sour cream.
Salad "Kroha" (from 2 years)
Take:
300 g of tomatoes
150 g of natural yoghurt without sugar
200 g turkey fillets
60 g of lemon juice
1-2 table, spoons of tomato paste
60 g sour cream
2-3 a feather of a green onion
200 g of cheese
sugar, salt - to taste
Preparation:
1. Wash and chop the onions.
2. Scald tomatoes with steep boiling water, gently peel, finely chop and mix with onions.
3. Grill the turkey fillets together with the spices until cooked, place on a plate and cool. Slice thin slices.
4. Cheese (preferably hard varieties) cut into small diamonds. Prepared foods put in a salad bowl, mix, salt and pepper.
5. Cook the sauce. Mix yoghurt, sour cream, tomato paste, sugar, lemon juice, salt, pepper. With the resulting sauce, pour the salad and serve immediately.
Layered roll (from 3 years old)
Take:
4 chicken breasts
1 onion
З eggs
100 g spinach
50 g of leek
1 wrapped puff pastry
1 table. a spoonful of vegetable oil
100 g of low-fat sour cream (15-20%)
salt - to taste
1 raw yolk
Preparation:
1. Chop the chicken fillet, fry in oil with onions, add sour cream.
2. Boil 3 eggs, crumble them, add to the chicken.
3. Rinse and finely chop the leeks and spinach, salt and lightly fry together with the chicken.
4. Roll out the dough and lay out the stuffing, wrap it in a roll. Lubricate it with yolk and put in the oven for 50 minutes.
Favorite jellied (from 4 years)
Take:
25 g of Brussels sprouts
25 g of cauliflower
25 grams of broccoli
25 g carrots
250 ml of water
salt - to taste
1 sachet of gelatin
Preparation:
1. Gently rinse all vegetables and rinse. Broccoli and cauliflower divide into small inflorescences.
3. Peel the carrots, then cut into small pieces.
4. Cut the Brussels sprouts into halves.
5. Boil all vegetables in salted water. When they are ready, pour the hot broth into a separate bowl and dissolve gelatin in it.
7. Distribute all vegetables in a flat salad bowl, and then pour them with a hot vegetable broth. Put a salad bowl with vegetables in the fridge.
9. Before you feed the child with a jar, pre-set the dish from the refrigerator to warm it up a little.
"Colorful" casserole
Take:
500 g minced meat
1 onion
1/2 cup of mango
2 eggs
1/2 cup of milk
300 g of cauliflower
ground biscuits
150 g sour cream
Preparation:
1. Chop the onions finely, mix with minced meat, egg, mango and milk.
2. Whip the second egg, sprinkle a little, add breadcrumbs.
3. Divide the cauliflower into inflorescences, mix with egg and breadcrumbs.
4. Stuff the stuffing on the oiled form, on top - sour cream, then arrange the inflorescence of cauliflower.
5. Put the form in a preheated oven and bake until cooked.