After the celebration of the first birthday, the child's diet expands significantly. During this period, breast milk and artificial formula are no longer the basis of the menu, but may be included in it. Experts advise not to interrupt lactation, because even episodic breastfeeding is useful for the baby. If complementary foods were started in a timely manner, then by 12 months the main food groups are already present in the baby's diet. Let's figure out how to properly compose a child's menu at 1 year old so that it is useful and varied.

The menu of a child at 1 year old is filled with new tastes, food becomes even more diverse

Nutrition principles

The menu of a one-year-old child should be arranged in such a way that he consumes 1200-1250 ml of food per day. The optimal distribution of this volume:

• breakfast - 25%;
• lunch - 35%;
• afternoon snack - 15%;
• dinner - 25%.

The recommended number of meals is 4. In addition, you can enter a snack between breakfast and lunch. It is important that at the age of 1-2 years, the intervals between feedings should be no more than 4 hours. It is advisable to offer the crumbs food at about the same time. Thanks to this, he will develop a reflex: at certain hours, the digestive system will begin to synthesize juices and enzymes.

It is still too early to transfer a child at 1-2 years old to adult nutrition. Dishes should be given a mushy texture. In some children, chewing teeth appear by 12 months. In this case, the food can be cut into pieces up to 2-3 cm.

In many families, they try to please kids with chocolates, pastries and cakes. However, such delicacies are unhealthy due to the large amount of sugar and fat. It is better to give the child marmalade, marshmallow, jam or jam.

The famous pediatrician E.O. Komarovsky insists that the introduction of any new foods into the baby's diet should follow certain rules. You should start with a small amount - 5-10 g, but not for dinner, but in the morning. In the absence of negative reactions (rashes, stool disorders, abdominal pain), the volume can be doubled every day. You can not enter more than one product in 5-7 days.

Breakfast is the right start to the day

For breakfast, you can cook porridge in the amount of 150-200 ml. It is better to boil it in water and then add some milk or mixture. Cereal options suitable for a child over 12 months old:

• gluten-free - buckwheat, rice, corn;
• with gluten content (if there is no allergy to this protein) - oatmeal, wheat, semolina.

Porridge can be supplemented with butter (5 g) and half a chicken yolk. In addition, the baby should be offered fruit puree separately or as a “topping” for porridge.

The basis of breakfast in a child at 1.5-2 years old can be not only porridge. Another option is a steamed omelette (with whites and yolks), as well as a sandwich with bread, butter and cheese. At this age, a baby can eat 15-20 g of butter per day, and bread - up to 40 g. It is better to choose products made from white flour, as they are easier to digest.

For a child from a year old, children's sandwiches are perfect for breakfast.

Morning meal must include a drink. Options - weak tea, fruit infusion, juice, compote, jelly.

Full lunch

A one-year-old child's lunch includes three courses - salad, soup and vegetable puree with meat or fish. At the beginning of the meal, the crumbs can be offered raw vegetables, chopped or coarsely grated. Suitable cucumbers, radishes, tomatoes, carrots. Salad is allowed to fill with sour cream (5-10 g) or vegetable oil (5-7 g).

1. Milk vermicelli. Pasta should not be given more than once a week. The maximum amount is 35 g.
2. Vegetable - recipes with any vegetables that the child is familiar with - borscht, cabbage soup, cauliflower soup, and so on. Soups can be plain or mashed.

The second dish is vegetable puree and meat. After 12 months, in addition to the usual potatoes, carrots, onions and various types of cabbage, young peas, beets, beans, turnips can be added to the puree.

Potatoes should account for no more than 1/3 of the main course. This vegetable is high in starch. It can cause weight gain, increased gas formation in the intestines, stool problems and allergies.

Veal, beef, rabbit are suitable for a meat dish. Possible options are meatballs, mashed potatoes, meatballs or soufflés. It is better not to give bone and meat broths to your son or daughter. Meat should be cooked separately. After a year, you can add chicken and offal to the diet - heart, tongue, liver. Fatty and hard to digest meats (pork, duck, goose, lamb) are not recommended for children under 2-3 years old. In addition, the time has not yet come to introduce the baby to sausages.

After a year, the menu should be diversified with fish (river or sea) with a low fat content. Pollock and hake will do. You can give the baby 25-30 g per day. The best option is to cook fish 2 times a week, offering the child portions of 70-80 g.

Lunch should be supplemented with jelly, compote or juice. Juice can be freshly squeezed or industrial. In the latter case, you need to choose sterilized drinks for children under 3 years old.

Snack after sleep

Kefir for a child - a healthy and tasty snack after a daytime sleep

The usual afternoon snack for a one-year-old child is cottage cheese and kefir. Cottage cheese dishes - souffle, cheesecakes (with sour cream sauce), pancakes with cottage cheese will help to diversify this meal. Pancakes should be offered no more than once every 7-10 days closer to a year and a half, when the crumbs have enough teeth. The afternoon snack should also contain juice or fruit puree. Sometimes a peanut can be given biscuit cookies.

It is important to choose the right dairy products. In its raw form, the child is allowed to offer only children's cottage cheese and kefir. Their production is strictly regulated and checked from the point of view of safety. Market, as well as ordinary cottage cheese from the store, should be used in order to prepare various dishes.

healthy dinner

As a dinner, a one-year-old child will eat vegetable dishes along with meat or porridge. Options offered by nutritionists:

• meat puree and squash soufflé;
• oatmeal with pumpkin;
• vegetable stew and meatballs;
• stewed beets and apples.

Supplement to dinner - juice or fruit. In the child's menu at 12 months, you can gradually include kiwi, gooseberries, citrus fruits, strawberries, raspberries, cranberries, blackberries, cherries. The optimal daily amount of juice or puree is 100 g.

At night, a breast-fed baby should be fed with mother's milk, with an artificial one - with a mixture. An alternative option is a sour milk drink.

Menu for a day

In order not to wonder how to feed a child after 12 months every day, it is worth planning a weekly menu in the form of a table. This approach helps to save time, as well as to make a varied and balanced diet. A great helper for mom is a global network where you can find many recipes with photos.

E.O. Komarovsky does not advise trying to introduce the baby to many new products during the second year of life. Caution and selectivity should be exercised, because his gastrointestinal tract is still very vulnerable.

Meal plan for the week:

Day	Breakfast	Dinner	afternoon tea	Dinner
Monday	milk soup with vermicelli and cheese (we recommend reading:); steam omelet; slice of bread.	soup with rice and cauliflower; cod meatballs; potatoes and green peas in the form of mashed potatoes; slice of bread; compote.	milk pudding; sweet tea; biscuit cookies.	broccoli puree; children's cottage cheese; a piece of bread; tea with milk.
Tuesday	semolina porridge with pumpkin; a drink made from chicory and milk; slice of bread.	vegetable soup; chicken meat soufflé; carrot puree; fruit juice; slice of bread.	cottage cheese pie; milk; pear.	pumpkin-curd casserole; apples with dried apricots baked in the oven; slice of bread; tea.
Wednesday	oatmeal; tea with milk; slice of bread.	carrot puree soup with croutons; mashed potatoes; a piece of fish for a couple; vegetable salad; berry juice; slice of bread.	apple puree; biscuit cookies; kefir.	casserole with meat and beets; carrot puree; milk.
Thursday	semolina porridge with carrots; tea with milk; slice of bread.	cream soup with vegetables and spinach; lazy pigeons; stewed beets and carrots; rosehip infusion; slice of bread.	cheese casserole; pear; curdled milk.	potato and fish casserole; tea with milk; slice of bread.
Friday	rice porridge with prunes; tea with milk; slice of bread.	cabbage soup; beef cutlets; mashed potatoes; tomato juice; slice of bread.	biscuit cookies; an Apple; kefir.	beet and apple puree; children's cottage cheese; slice of bread; compote.
Saturday	steam omelet; slice of bread; compote.	broccoli soup; zucchini puree; cutlets from turkey meat; slice of bread.	bun; fruit; milk.	vermicelli and tongue casserole; slice of bread; jelly.
Sunday	porridge "Mix of cereals"; cheesecakes (more in the article:); tea.	turkey soup puree (more in the article:); squash fritters; liver puree; slice of bread; fruit jelly.	crackers; kefir with applesauce; fruit.	semolina; steam omelet; slice of bread; milk.

Kashi

From rice and prunes

Porridge from rice and prunes

Ingredients: prunes (40 g), water (50 ml), rice (40 g), milk (100 ml), butter (6 g), sugar. Stages:

1. Wash the prunes, put in a saucepan, pour water (hot). Cook until softened.
2. Turn off the fire. Leave the prunes in the water for 10-15 minutes.
3. Pull dried fruits out of the broth. Salt the liquid a little. Boil.
4. Wash the rice and pour into the boiling broth after the prunes. Simmer until moisture is absorbed.
5. Pour milk into cereal. Cook until done.
6. Combine chopped prunes and sugar with rice, warm slightly. Fill with oil.

Manka with pumpkin

Semolina porridge with pumpkin

Ingredients: pumpkin (150 g), semolina (20 g), water / milk (150 ml), butter (6 g), sugar. Stages:

1. Cut pumpkin into small cubes. Pour hot water/milk over it. Cook until soft.
2. Add semolina to the pumpkin (thin stream). Cook, stirring, until done.
3. Add sugar and heat through. Fill with oil.

Cereal mix

Ingredients: milk (150 ml), buckwheat and rice ground in a coffee grinder (8 g each), water (50 ml), butter (6 g), sugar. Stages:

1. Pour buckwheat and rice with a third of warm milk. Mix well.
2. Pour the remaining milk and water into the container. Drop salt and sugar. Boil.
3. Pour buckwheat and rice diluted in milk into a boiling liquid. Cook, stirring, over low heat for 3-5 minutes. Add oil.

Soups

Carrot with croutons

Carrot soup with croutons

Ingredients: carrots (1 medium size), vegetable broth (200 ml), rice (2 large spoons), vegetable oil, butter (6 g), white bread croutons. Stages:

1. Clean the carrots. Chop into straws.
2. Pour oil into the pan, throw in the carrots. Passer a little.
3. Place the carrots in a saucepan and pour in the broth. Boil.
4. Add pure rice, salt, sugar. Cook.
5. Grind the soup in a blender (through a sieve). Boil for 2-3 minutes.
6. Remove from fire. Top with butter and croutons.

Vegetable

Ingredients: carrots (15 g), swede / turnip (15 g), potatoes (20 g), onions (10 g), green peas (10 g), parsley root (5 g), water (100 ml), cream / milk (5 ml). Stages:

1. Wash and clean vegetables. Finely chop carrots, turnips, potatoes, parsley root and onions.
2. Put carrots and rutabagas in a saucepan. To fill with water. Cook for 15-20 minutes.
3. Add potatoes, peas, onions, parsley root to them. Cook.
4. Remove the vegetables from the pot and grind. Give the soup the desired consistency with a decoction.
5. Salt and boil for 1-2 minutes. Remove from heat and add cream.

Rice and cauliflower

Rice and cauliflower soup

Ingredients: rice (8 g), cauliflower (20 g), carrots (15 g), water, cream/butter (6 g). Stages:

1. Boil rice in an arbitrary amount of salted water. Drain excess liquid. Grind rice.
2. Boil carrots and cauliflower in 150 ml of water. Pull the vegetables out of the broth. Grind with a blender.
3. Combine rice, vegetable puree and broth (100 ml). Add salt. Boil. Fill with butter.

Meat, fish and offal dishes

cutlets

Ingredients: beef or chicken (50 g), wheat bread (10 g), chilled water. Cooking steps:

1. Soak bread in cold water. Skip the meat through a meat grinder.
2. Combine bread and meat. Grind again.
3. Add salt and a little water to the minced meat. Whisk.
4. Form cutlets. Lay them in a single layer on the bottom of the pan. Fill with water ½. To cover with a lid. Simmer for 30-40 minutes. You can use a steamer.

Chicken meat soufflé

Chicken meat soufflé

Ingredients: chicken meat (60 g), quail egg yolk, butter (6 g). Cooking steps:

1. Grind the meat twice. Add salt and yolk to it. Mix.
2. Lubricate the form with butter. Put mince in it. Bake 30-35 minutes in the oven.

By analogy, you can cook a soufflé from turkey or rabbit meat. When serving, the dish should be sprinkled with herbs.

Liver puree

Ingredients: beef liver (50 g), vegetable oil, milk (15 ml), butter (6 g), water (25 ml). Stages:

1. Rinse and clean the liver. Cut into pieces.
2. Lightly fry in vegetable oil. Transfer to an ovenproof dish.
3. Fill the liver with hot water. Bake covered for 7-10 minutes.
4. After cooling, grind 2 times and rub through a sieve. Salt.
5. Add hot milk. Boil. Put butter.

Fish stuffed cabbage

Fish stuffed cabbage

Ingredients: fish fillet (50 g), cabbage (2 leaves), rice (15 g), onion (1/4), vegetable oil, cream (15 ml), water. Stages:

1. Rinse the cabbage. Put in boiling water for 20 minutes.
2. Chop fish and onion. Fry in oil separately.
3. Boil rice. Combine fish, rice and onion. Wrap stuffing in cabbage leaves.
4. Grease the mold with oil. Put the doves in it. Pour in cream.
5. Cover the mold with a lid and bake for 20 minutes at 180°. Remove lid, simmer for 10 minutes.

fish meatballs

fish meatballs

Ingredients: cod (60 g), wheat bread (10 g), quail egg yolk, vegetable oil. Stages:

1. Clean the fish from the insides, skin and bones. Soak bread in water.
2. Grind fish and bread. Add egg yolk, salt and oil to minced meat. Whisk.
3. Form balls. Put in the form. Fill half with boiling water. Bake in the oven for 20-30 minutes.

Casseroles

From pumpkin and cottage cheese

Ingredients: pumpkin (300 g), milk (100 ml), semolina (50 g), cottage cheese (150 g), eggs (2), apple (1), vegetable oil, sour cream (15 ml), sugar. Stages:

1. Cut pumpkin into cubes. Fry in vegetable oil or bake in the oven until soft.
2. Cook a thick porridge from milk and semolina. Grind cottage cheese through a sieve.
3. Lightly beat two eggs. Pour a small amount into a separate container.
4. Wash and peel the apple. Grate it with a fine grater.
5. Combine and mix pumpkin, apple, semolina, eggs and sugar. Lubricate the mold with oil.
6. Pour the mass into the mold. Top with egg.
7. Bake in the oven for 30-40 minutes. Drizzle with sour cream before serving.

From fish and potatoes

Fish and potato casserole

Ingredients: potatoes (1), fish fillet (150 g), milk (150 ml), quail egg, butter (6 g). Stages.

The age of one and a half years is the time to expand the child's diet. Its digestive system is improved, the number of teeth increases, which helps to chew harder foods. Mom does not need to carefully chop food, as in the first year of life. The components of the dishes can be cut into small pieces without resorting to a meat grinder and a blender. A varied menu introduces the baby to new tastes and provides valuable vitamins and minerals.

The diet of a child after a year should be made taking into account the recommendations of specialists.

The diet of a one and a half year old child

The diet of children after one and a half years includes 5 meals. Three of them are main and two are snacks. Some kids refuse the second breakfast, switch to 4 meals a day with a break between meals at 4 hours. Whatever the habits of the baby, the main thing is to invite him to the table at the strictly allotted time. This will develop a food reflex and create favorable conditions for the digestion of food.

The diet of the child after a year

When choosing food for a child after a year, light dietary products should be preferred. The children's menu must include cereals, light soups, sour-milk dishes, fish and meat cutlets. For dressing dishes, you should use vegetable oil, low-fat sour cream. It is allowed to add salt, herbs, ground pepper.

Porridge, vegetables, meat on the menu

Kashi can be served every day, at any time. The most valuable of them are oatmeal and buckwheat, which contain many useful trace elements. Rice is well digested, but it should be limited if there is a tendency to constipation. Less popular corn and millet porridge is a source of silicon, calcium and phosphorus. You can also offer barley groats, which contain iron and potassium, and barley is introduced after three years.

Vegetables and fruits can be given every day, in any form. They contain fiber, which prevents constipation and promotes easy digestion. Summer is the best time for light salads. Baked vegetables, mashed potatoes are suitable as a side dish at any time of the year.

The children's menu should be not only varied, but interesting and beautiful.

For cutlets and meatballs, it is worth using lean meats - turkey, beef, veal. A blender, a double boiler and a slow cooker will help to prepare it. Low-fat fish dishes should be in the diet at least 2 times a week. A piece of baked fish will give the body important amino acids, iodine, potassium, lecithin, magnesium, phospholipids. However, it should be remembered that fish is a strong allergen.

Eggs, dairy products and fats in the diet

Milk, fermented milk and dairy products give children calcium, potassium, magnesium, phosphorus, protein, vitamin D. They contain milk sugar, easily digestible acids, carbohydrates, and minerals.

From cottage cheese you can make cheesecakes, casseroles, lazy dumplings, which you can already try for your baby.

Chicken eggs are valued for amino acids and lecithin. A whole egg can be given to a grown-up child for breakfast every other day or steamed scrambled eggs from it, added to dishes. If you are allergic to protein, it is removed from the menu. You can also try dietary quail eggs.

A child older than a year can be given a whole egg (every other day, or half a day), and not just the yolk

Fats are oils (sunflower, olive, butter, corn) that are useful in their own way. The vitamins, minerals and fatty acids they contain give strength and support metabolism. The daily norm of butter at the age of 2 years is from 6 to 10 grams. (including adding to cereals, puddings, casseroles).

Bread, pasta and sweets

In the diet of children of one and a half years of age, pasta from durum wheat may be present. They contain carbohydrates, vitamins B1, B9, PP, B2, calcium, phosphorus and other trace elements. Up to 2 years, the inclusion of bakery products with bran is not recommended by WHO and pediatricians, among whom is Dr. Komarovsky. However, at 1.5 years old, you can introduce a child to bread made from rye flour.

The daily norm of black bread should not exceed 10 grams. In total, a two-year-old child is allowed to eat up to 100 grams of bread per day (70 grams of wheat and 30 grams of rye). If a child refuses bread, you should not insist - it will be completely replaced by porridge.

Sweets and chocolate should be given to the baby in a very limited amount, it is better to prefer dried fruits and biscuits (see also:)

You should not include sweets and confectionery in the diet of a 1.5-year-old baby. Once a week, you can marshmallow, marmalade, marshmallows, honey, biscuit cookies and dried fruits (see also:). The daily norm of sugar is 40 grams (sugar added to cereals, pies, cottage cheese is considered).

Harmful and heavy food from an adult table at this age should not be tried. Under the ban are heavy, fatty, fried foods. You can not give mushrooms, pickled vegetables, smoked meats, seafood, marinades. The taboo applies to concentrated juices, soda, margarine and spread, coffee.

Menu for the day in 1.5-3 years

A varied and balanced diet is the basis for the harmonious development of a 1.5-2 year old child. The basis of the children's diet should be products with a protein content - eggs, fish, meat, dairy products.

The daily correct set of dishes that should be given to the baby is shown in the table:

Name of the dish	Age 1.5-2 years	Age 2-3 years
Breakfast
Liquid buckwheat porridge with milk	150 ml	180 ml
Steam omelet	50 g	60 g
Fruit juice	100 ml	140 ml
Dinner
Beet salad with sour cream	30 g	50 g
Vegetarian vegetable soup	50-100 ml	150 ml
Lean beef puree or pâté	50 g	70 g
Macaroni boiled with butter	50g	50-60 g
Dried fruits compote	70 ml	100 ml
afternoon tea
Kefir	150 ml	180 ml
Biscuit or oatmeal cookies	15 g	15 g
Fruits (apple, banana, pear)	100 gr	100 gr
Dinner
Vinaigrette or fresh vegetable salad with butter	100 gr	100 gr
Fish meatballs	50 gr	70 gr
Mashed potatoes	60-80 gr	100 gr
Tea with milk	100 ml	100 ml
Total calories:	1300 kcal	1500 kcal

The calorie content of the daily ration is distributed evenly 30%/35%/15%/20% (breakfast/lunch/snack/dinner). Nutritionists and WHO recommend calculating calories and sticking to a similar ratio during feedings. If the child asks for food at night, it is better to feed him with kefir, low-fat yogurt or milk.

Weekly menu for kids 1.5-2 years old

In order for the baby to eat with appetite, his menu should be as diverse as possible.

Despite the limited time for cooking, it is important for the mother to diversify the child's diet as much as possible and introduce him to new tastes. It will also be an additional preparation for kindergarten, where children do not have to choose what to eat. An approximate menu for a week after 1 year and 6 months is shown in the table:

Day of the week	Type of meal	Dishes
Monday	Breakfast	Semolina porridge, wheat bread, weak tea with sugar.
	Dinner	Light vegetable soup, grated beetroot salad, steam cutlet, mashed potatoes, compote.
	afternoon tea	Fruit juice, cottage cheese, bun.
	Dinner	Vegetable stew, bread, tea.
Tuesday	Breakfast	Oatmeal porridge with milk, bun, cocoa.
	Dinner	Beetroot, salad of grated carrots and apples, fish meatballs, barley porridge, berry juice.
	afternoon tea	Biscuits, yogurt.
	Dinner	Potato stew with chicken fillet
Wednesday	Breakfast	Rice porridge, raisins, milk.
	Dinner	Soup with meatballs, cabbage and carrot salad,
	afternoon tea	Compote, cheesecakes (more in the article:).
	Dinner	Steamed vegetables, juice.
Thursday	Breakfast	Steam omelette, brown bread, tea (we recommend reading:).
	Dinner	Vermicelli soup, fresh cucumber, millet porridge, goulash, compote.
	afternoon tea	Dietary crispbread, kefir.
	Dinner	Fish cutlet, mashed potatoes, compote.
Friday	Breakfast	Curd casserole, tea.
	Dinner	Rice soup, fresh tomato, stewed vegetables with meat, jelly.
	afternoon tea	Cheese sandwich, berry compote.
	Dinner	Bread with butter and cheese, buckwheat porridge with milk, tea.
Saturday	Breakfast	Steam omelet, cottage cheese, compote.
	Dinner	Green cabbage soup, cabbage salad, battered chicken cue ball, buckwheat porridge.
	afternoon tea	Oatmeal cookies, ryazhenka (see also:).
	Dinner	Vegetable ragout, jelly.
Sunday	Breakfast	Lush pancakes with gravy, cocoa.
	Dinner	Soup with dumplings, fresh cucumber, pasta, beef meatballs, compote.
	afternoon tea	Baked apple, bread and butter, tea.
	Dinner	Steam vegetables and fish, bread, tea.

In my mother's piggy bank: useful recipes

It is important for mom to carefully consider both the selection of products for the child, and their careful culinary processing. It is advisable to make cottage cheese, jelly, yogurt, minced meat, oatmeal and shortbread cookies on your own. Finished products are not always stored in proper conditions, and manufacturers are often silent about their composition. It is necessary to gradually master the recipes for children's dishes and introduce them to the child.

Millet porridge "Caprizka"

Millet porridge "Caprizka"

Initially, boil a viscous porridge from millet, pouring half a glass of cereal with a glass of hot water. After that, add a little sugar and salt to a saucepan with millet and cook until cooked, cool to 40 degrees and serve with one of the fillers:

• finely chopped dried apricots and raisins, nuts and butter;
• carrot puree (shredded carrots should be stewed first, and then mixed with porridge and decorate the dish with prunes);
• pieces of stewed fillet, laid out on porridge.

Delicate chicken cream soup

To prepare one serving, you need to make a broth by boiling 20 grams of chicken fillet in 150 ml. water and adding salt, half an onion and carrots to it. Grind the finished meat and vegetables with a blender, adding half the broth, grind. Separately, dry a tablespoon of flour in a pan, add the rest of the broth and 1 tsp. butter. Keep on fire until thickened, stirring constantly.

Mix the sauce and mashed meat puree with vegetables. Cook over low heat for 10 minutes. In parallel, combine a fresh egg with 30 ml. warm boiled milk, boil until thickened in a water bath. Add the resulting mixture to a slightly cooled soup and mix. Serve with greens.

Beets stewed with prunes

Beets stewed with prunes

Grate medium-sized red beets on a coarse grater. Melt 1 teaspoon of butter in a frying pan and heat the chopped root vegetable on it. Add 50 grams of chopped prunes, salt and sugar, cover and simmer over low heat until tender. It is important to stir every 2 minutes so that the beets become tender and fragrant.

Fish stewed in milk

Prepare a good cod fillet, sprinkle with salt. Separately chop the new potatoes, add water and cook until half cooked in a ceramic pot. Drain the water, add the chopped half of the onion, prepared fish. Pour the products with a glass of milk and simmer over low heat for 20 minutes. Decorate with herbs before serving.

Meat soufflé

chicken soufflé

Grind 350 grams of a good tenderloin in a blender or food processor. Continuing to beat, add a little salt, 50 gr. butter, a good raw egg. Gradually pour in 0.5 cups of low-fat cream. Put a well-prepared mass into an oiled form, which must be placed in a bowl of boiling water and sent to a preheated oven.

During baking, it is important to ensure that there is always boiling water in the bowl, add it when it evaporates. Signs of the readiness of the dish - an increase and compaction of the mass, its separation from the walls of the form. Before you finally take out the dish, mom should try it. Soufflé can be served on a flat plate with greens and fresh tomato.

Rice casserole with cottage cheese

Rice casserole with cottage cheese

Boil fluffy rice. Add raisins, beaten egg with a little sugar, butter and mashed cottage cheese. Mix well the learned mass and put it on a baking sheet, pre-oiled and covered with breadcrumbs. From above, grease the mass with the previously connected egg and sour cream or pour with ghee. Bake for 10 minutes at medium temperature. Serve garnished with berry syrup.

Note to mom

A two-year-old baby may refuse dishes prepared by his mother. New products can cause particular rejection. Dr. Komarovsky does not recommend insisting.

What can be cooked for children from vegetables -

Vegetables can be used to prepare a wide variety of dishes. The same vegetable dish can be either an independent dish for breakfast, lunch or dinner or a side dish for a meat dish or a fish dish. When a vegetable dish is given as a side dish, its portion is reduced.

As an independent dish, vegetables are given in the amount of:

• children aged 1 to 1 year 6 months - 100-150 g,
• from 1 year to 3 years - 150-200 g,
• from 3 to 5 years - 200 g,
• from 5 to 7 years - 200-250 g.

Recipes for cooking vegetables for children

We bring to your attention a selection of culinary recipes for vegetable dishes for children. We hope you and your children enjoy them all.



• steamed potatoes
  Put the finished potatoes on a plate, put butter or pour sour cream on top.
• Mashed potatoes
  Pass hot mashed potatoes through a sieve or mash with the back of a fork.
• Mashed potatoes with green peas
  Put the butter into the finished mashed potatoes.
• Spinach mashed potatoes
  To prepare mashed potatoes with spinach, put butter in the finished mashed potatoes.
• vegetable puree
  Before preparing the soufflé, cut the peeled and washed carrots, rutabaga, zucchini into cubes and stew with a little milk.
• Carrot-potato puree
  Carrot and potato puree recipe.
• boiled fried potatoes
  Rinse potatoes, cover with boiling water and boil until tender.
• Raw fried potatoes
  Peel the washed potatoes, cut into slices and rinse again in plenty of water.
• Potatoes in sour cream sauce
  Boil the washed potatoes in their skins, cool, peel, cut into cubes
• potato soufflé
  Boil peeled and washed potatoes in a salted soufflé for cooking
• Potato-carrot soufflé
  To prepare a soufflé, boil peeled and washed potatoes in salted water or steam.
• Potato cutlets
  Rinse potatoes for cutlets, boil in their skins and peel, rub or pass through a meat grinder.
• Potato patties with cabbage
  Boil the peeled potatoes with cabbage until cooked, drain the water, mash or pass through a meat grinder.
• Stewed vegetables
  Peeled and washed vegetables cut into cubes. Fry potatoes in oil until crispy.
• Browned carrots
  Rinse the carrots for passivation, peel, cut into slices, put in a frying pan with oil.
• Carrot cutlets
  Finely chop the peeled and washed carrots, put in a bowl and simmer in milk until soft.

Millet porridge with prunes

Millet groats - 150 g, water - 450 g, sugar - 15 g, prunes - 120 g, butter - 30 g.

Rinse the prunes and boil in a small amount of water until it becomes soft, set aside the berries. Add water, sugar to the broth and bring to a boil. Pour the cereal into the boiling broth and cook the porridge over low heat until tender. At the end of cooking, put butter into the porridge, garnish with boiled prunes before serving.

Milk soup with semolina dumplings

Semolina - 30 g, milk - 200 g, water - 200 g, butter - 10 g, 1/2 egg, sugar, salt to taste

Boil milk with 1/2 cup hot water, add sugar and salt. Put small dumplings into the boiling liquid with a teaspoon. Cook dumplings at a low boil for 5-7 minutes. When the dumplings float to the top, stop cooking. Put a piece of butter in a bowl of soup.

Cooking dumplings. Boil 1/2 cup of water with a piece of butter (5 g) and salt solution, add semolina and, stirring, boil the porridge over low heat for 10 minutes. In a slightly cooled porridge, add 1/2 raw egg or 1 yolk, then mix thoroughly.

Milk soup with rice

Rice - 20 g, milk - 200 g, water - 200 g, butter - 10 g, salt.

Sort the rice, rinse several times in cold water, pour into boiling water and cook until it becomes soft. Then pour in raw milk, let it boil, salt, add sugar, butter.

Egg dishes for children from 2 years

scrambled eggs with bread

Egg - 1 pc., Wheat bread - 25 g, milk - 1/4 cup, butter - 2 teaspoons, salt.

Stale bread cut into small cubes, moisten in milk, salt. Beat the egg well, mix with bread cubes, pour into a hot frying pan with butter, fry.

Omelette

Egg - 1 pc., Milk - 1 tbsp. spoon, butter - 1 tsp. spoon, salt

Pour the raw egg into a bowl, add cold milk, salt solution and beat with a fork so that a homogeneous mass is obtained. Pour the egg mass into a frying pan with heated oil and fry, stirring occasionally. When the scrambled eggs are evenly thickened and lightly fried on the underside, lift them from one side with a knife and fold them in half.

Omelet with zucchini

Eggs - 2 pcs., Milk - 1/2 cup, zucchini - 60 g, butter - 2 teaspoons.

Peel the zucchini, chop coarsely, put in a saucepan, add half the oil and simmer over low heat under a closed lid until tender. Then put in a greased frying pan, pour over the eggs mixed with milk, and bring to readiness.

apple omelette

Eggs - 1 pc., flour - 1 tbsp. spoon, oatmeal - 3 tbsp. spoons, milk - 4 tbsp. spoons, 1 apple, butter -1 teaspoon, powdered sugar -1 teaspoon, salt to taste.

Combine flour, oatmeal, milk, salt and mix well. Separate the egg white from the yolk. Beat the protein well, add to the resulting mixture.

Peel the apple, cut into 4 parts, remove the core and cut the quarters into thin slices.

Melt the butter in a frying pan and put the cooked mass into it. Sprinkle the apple slices evenly on top and bake the omelette over low heat until golden brown on the bottom, then carefully flip over and fry the other side. Serve on the table, sprinkled with powdered sugar. Banana can be used instead of apples.

Omelet with flour

Eggs - 2 pcs., Wheat flour -2 teaspoons, milk - 1/4 cup, butter -1 hour. spoon, salt to taste.

Sift wheat flour, dilute with cold milk, add salt solution, sugar syrup, egg yolks and mix well. Beat egg whites, combine with the resulting mixture, pour into a hot frying pan with oil and fry over low heat. When one side of the omelette is fried, turn it over to the other, while adding a little oil to the pan, and fry until cooked.

Omelet with cheese

Eggs - 2 pcs., Milk - 1/2 cup, butter - 1 teaspoon, grated cheese -2 teaspoons.

Mix the eggs with milk and grated cheese, pour into a hot frying pan with hot oil, fry until tender under the lid, stirring occasionally with a spoon.

egg soufflé

Eggs - 2 pcs., butter - 1 tsp. spoon, vanilla crackers -2 teaspoons, milk - 1 cup, sugar 1 teaspoon, salt.

Mix the yolks with sugar and crushed breadcrumbs. Whisk the egg whites to a stiff peak and gently fold into the yolks. Pour the mass into a deep frying pan, greased with oil and sprinkled with sifted breadcrumbs. Cut the soufflé crosswise to 2/3 of its depth so that the heat penetrates better. Put in a slightly preheated oven for 10-15 minutes. To prevent the soufflé from burning on top, you can cover it with clean paper. Serve the finished soufflé immediately after baking. Serve milk separately.

Dishes with cottage cheese for children from 2 years

Curd-carrot casserole

Carrot - 80 g, roll - 20 g, egg - 1/2, cottage cheese - 50 g, sour cream -1 teaspoon, sugar -1 teaspoon, salt to taste.

Boil carrots and grate on a fine grater, Add soaked bun, egg, cottage cheese, sour cream and sugar, a little salt. Mix everything, transfer to a greased mold, brush with oil on top and bake for 25-30 minutes. in the oven. Serve the finished casserole with sour cream.

green curd

Cottage cheese - 200 g, softened butter - 1 tbsp. spoon, salt on the tip of a knife, sugar -1 teaspoon, herbs (dill, green onion, parsley) - 3 tbsp. spoons, 1 tomato.

Grind cottage cheese with butter. Add finely chopped herbs, sugar, salt. Put the curd mixture on a dish and garnish with tomato slices.

Serve with boiled potatoes and carrots.

pink cottage cheese

TVorog - 200 g, sour cream - 2 tbsp. spoons, jam (strawberry or raspberry) - 2-3 tbsp. spoons, raisins - 1/2 cup, a pinch of vanilla sugar.

Rinse raisins with hot water and dry on a clean towel. Grind cottage cheese with sour cream, add jam, raisins and vanilla sugar. Mix thoroughly.

Cottage cheese with corn sticks

Cottage cheese - 200 g, milk - 6 tbsp. spoons, a pinch of salt, sugar - 2 tbsp. spoons, corn sticks - 1 cup.

Grind cottage cheese, add sugar, milk, salt and mix thoroughly. Add corn sticks, stir.

Vegetable dishes for children from 2 years

Cucumber salad

Cucumber - 1 pc, sour cream - 1 tbsp. spoon, egg - ¼ piece, salt, a pinch of dill.

Wash fresh cucumber (cucumber with rough skin, peel). Cut the cucumber into thin slices, put in a salad bowl, salt and mix. Boil the egg, grind the yolk thoroughly and mix with sour cream, season the salad, sprinkle with finely chopped dill.

The vinaigrette

Potatoes - 1 pc., Sauerkraut - 1 tbsp. spoon, beets - 1/8 pcs., pickled cucumber - 1/8 pcs., carrots - ¼ pcs., apple - ¼ pcs., vegetable oil - 1 tbsp. spoon, salt solution - ¼ tsp.

Wash and boil beets, potatoes and carrots. Peel boiled vegetables from the skin, cut into small pieces. Wash cucumbers, apples and onions, peel, pour over boiled water, cut into small pieces. Add sauerkraut (if too sour, rinse first). Season with vegetable oil and salt.

Vinaigrette summer

Potato - 1 pc., Tomato - 1/4 pc., Cucumber - 1/4 pc., Beetroot - 1/8 pc., Carrot - 1/4 pc., Turnip slice, Apple - 1/4 pc., Oil vegetable - 1 tbsp. spoon, salt

Wash beets and potatoes, boil, then peel and cut into thin small slices. Wash carrots and turnips, peel, cut into slices, put in a bowl, add 2-3 teaspoons of water, vegetable oil and simmer, cover the bowl with a lid, then cool. Wash fresh cucumbers, tomatoes and apples, pour over boiling water and cut into slices. Mix prepared vegetables, salt, season with lemon juice and sour cream.

Salad "Summer"

New potatoes, tomato, fresh or salted cucumber - 1/4 each, radish - 1 pc., A small piece of turnip, sour cream or vegetable oil - 2 teaspoons.

Boil potatoes, cut into small pieces. Add the tomato and cucumber, cut into small pieces, grate the radish and turnip, combine everything, salt, season with sour cream or butter.

Carrot salad with honey and nuts

Carrots - ½ piece, honey - 1 teaspoon, walnuts - 3-4 pieces.

Grate carrots on a fine grater, add finely chopped nuts, honey. Mix everything.

Cauliflower salad

Cauliflower - 3 - 4 inflorescences, 1/4 hard-boiled egg, sour cream (kefir or sunflower oil) -1 teaspoon.

Boil cabbage and egg, finely chop, mix, season with sour cream (kefir or sunflower oil).

raw vegetable salad

Tomatoes - ½ pcs., cucumbers - ¼ pcs., carrots - ¼ pcs., apple - ¼ pcs., green salad - 3-4 leaves, green onions - 1 feather, sour cream - 1 tbsp. spoon, salt

Wash and clean everything thoroughly. Grate the carrots on a coarse grater, finely chop the apple and cucumber into strips, finely chop the onion. Mix everything, season with sour cream, salt.

Potatoes with carrots

Potatoes - 1.5 pcs., Carrots - ½ pcs., Onion - ½ pcs. butter - 2 teaspoons, salt.

Peel the potatoes, wash them, cut into large cubes (approx. 1.5-2 cm), add a little water, salt and cook until tender. Wash carrots and onions, peel, cut into small cubes, put in a small saucepan with melted butter, add 1-2 tbsp. spoons of water, close the lid and, stirring, simmer until tender. Put the prepared hot carrots and potatoes in one bowl, mix, simmer for another 2-3 minutes.

Potatoes in milk sauce

Potatoes - 2.5 pieces, butter - 2 teaspoons, wheat flour - 1/2 teaspoon, milk - 3/4 cups, salt.

Boil the potatoes in salted water “in uniform”, peel them, cut into cubes (approx. 2 cm), put in a saucepan, pour hot milk, add salt, bring to a boil. Mix flour with butter; put this mixture into hot potatoes in small pieces, stirring occasionally. Bring to a boil, remove from heat. When serving, sprinkle with parsley and dill.

Potatoes in sour cream sauce

Potatoes - 2 pcs., sour cream - 2 tbsp. spoons, salt, a pinch of herbs.

Boil the potatoes in salted water “in uniform”, peel, cut into cubes, put in a saucepan with warmed sour cream, salt, mix gently and boil. Sprinkle with finely chopped parsley or dill before serving.

Potato casserole

Potatoes - 2 pcs., ground crackers -2 teaspoons, butter -2 teaspoons, sour cream - 2 tbsp. spoons, egg - 1 pc., salt.

Boil potatoes “in uniform”, peel, rub hot through a sieve, salt, mix well with melted butter and beaten egg (1/2 pc). Put the potato mass in a frying pan, greased with butter and sprinkled with breadcrumbs, top with the remaining egg mixed with 1 teaspoon of sour cream, and bake in the oven for 15 minutes. Serve with sour cream, sour cream or tomato sauce.

Pumpkin baked in sour cream

Pumpkin - 1 kg, vegetable oil - 2-3 tbsp. spoons, salt, sugar to taste, wheat crackers - 2 tbsp. spoons, sour cream - 4 tbsp. spoons, dill and parsley.

Peel the pumpkin from the skin and seeds, cut into thin slices, fry in vegetable oil, put in a pan or mold, season with salt, sugar, sprinkle with grated breadcrumbs, pour sour cream, bake in the oven. Serve sprinkled with herbs.

Pumpkin stewed with apples

Pumpkin - 1 kg, apples - 500g, sugar - 2 tbsp. spoons, butter - 1-2 tbsp. spoons, water or apple juice -0.5 cups, cinnamon, salt to taste.

Peel the pumpkin and apples from the skin and seeds, Cut into small cubes, put in a saucepan, pour water or juice, season with salt, sugar and butter, close the lid and simmer until tender.

Potato cutlets

Potatoes - 2 pcs., Wheat flour - ½ tsp, vegetable oil - 1.5 tsp, egg - ¼ pcs., salt, sauce - 2 tbsp. spoons.

Boil potatoes in salted water “in uniform”, peel, rub hot through a sieve or knead well. Add egg, salt, mix well. Cut the potato mass into cutlets and fry in a pan on both sides. Serve with sour cream or milk sauce.

Cabbage cutlets

Cabbage - 500 g, milk - 100 g, eggs - 2 pcs., flour (or semolina) - 2 tbsp. spoons, salt to taste, breadcrumbs, vegetable or oil for frying.

Finely chop the cabbage, put in an enameled pan, pour milk and simmer over low heat until tender. Drive 2 eggs into the hot mass, stir quickly, add flour or semolina, stir quickly again, salt to taste. Cool the mass, fashion cutlets, roll in grated breadcrumbs and fry in vegetable or butter.

Carrot cutlets

Carrots - 500 g, semolina - 1 tbsp. spoon, sugar - 2 teaspoons, egg - 1 pc., salt on the tip of a knife, breadcrumbs, butter for frying.

Grate the carrots, squeeze out the juice, add semolina, sugar, salt, egg and mix thoroughly. Shape cutlets from the resulting mass, roll in breadcrumbs or flour and fry in butter.

Similarly, you can make cutlets from pumpkin.

Potato dumplings

Potatoes - 2 pcs., Butter - 2 teaspoons, milk - 2 tbsp. spoons, sour cream - 1 tbsp. spoon, egg - ½ piece, salt.

Wash the potatoes, boil in their skins, peel and mash. To the potato mass add the egg yolk, hot milk, salt, melted butter and then whipped egg white. Take the mass with a teaspoon (soaked in water so that the mass does not stick) and lower it into boiling salted water (dumplings are obtained) and cook at a low boil for 5-6 minutes. Throw the popped dumplings into a colander, let the water drain, transfer to a bowl, add oil.

Serve hot with sour cream.

Meat dishes for children from 2 years

Potato zrazy stuffed with meat

Potatoes - 2 pieces, beef - 50 g, onion - 1/8 piece, butter - 2 teaspoons, sour cream - 1 tbsp. spoon, egg - 1/4 pc., salt.

Wash the potatoes, boil them "in their uniforms", peel them, knead well. Add the egg, salt, mix well and cut into round thin cakes.

Prepare minced meat separately: cut raw meat into small pieces, salt, add a little water and simmer until tender in a sealed container. Pass the finished meat through a meat grinder, add a little broth in which the meat was stewed (the broth must be taken in such an amount that the minced meat is juicy, but not too wet).

Put minced meat in the middle of the potato cake, connect the edges and give the zrazy an oval flattened shape (like a pie). Place the zrazy in a pan greased with oil, fry on both sides or bake in the oven. Serve with sour cream.

Meat (fish) pudding

Meat (fish fillet) - 50 g, roll - 15 g, milk -. 50 g, 1/2 egg

Pass the meat (fish fillet) together with the roll soaked in milk through a meat grinder twice, salt, dilute with milk to a mushy consistency, add 1/2 of the yolk, mix, add 1/2 of the whipped protein. Transfer the mass to a greased mold and steam for 40-45 minutes.

Meat croquettes with vegetables

Meat - 100 g, water - 100 g, carrot - 40 g, onion - 5 g, roots - 10 g, roll - 20 g, swede - 20 g, cauliflower - 50 g, green peas - 15 g, potatoes - 50 g, oil - 4 g, salt to taste.

Wash the vegetables, peel, cut into cubes, add water, salt, simmer under the lid. Grind the meat through a meat grinder along with a roll soaked in cold water and squeezed out. Add oil, a little salt to the minced meat, mix well, cut into 2 round croquettes. Dip the croquettes into the broth with vegetables for 20 minutes. before serving, bring to readiness.

Meat cutlets with vegetables

Minced meat - 250 g, 1 small carrot, 1 small zucchini, potatoes - 1 pc., 1/2 small onion, tomato sauce - 1 tbsp. spoon, 1 egg, olive oil for frying.

Carrots, zucchini, potatoes, onions, peel, wash, grate, combine with minced meat and tomato sauce, mix well, form small cutlets.

Heat the oil in a frying pan and fry the cutlets on all sides until cooked. Serve with vermicelli or rice.

Chicken soufflé

Chicken fillet - 300 g, egg whites - 3 pieces, butter - 30 g, milk - 100 g, salt, herbs - to taste, butter for greasing the mold, breadcrumbs for sprinkling the mold.

Pass the chicken through a meat grinder, rub the minced meat through a sieve, add softened butter, milk, mix. Cool the mass in the refrigerator, beat well. Beat the chilled proteins into a thick foam, combine with minced meat, add salt, very finely chopped greens, mix gently.

Grease portion molds with butter, sprinkle with crushed breadcrumbs, fill 1/3 with minced meat, put on a wire rack in a double boiler, cover with a lid, steam until tender.

Chicken cutlets

TOchicken - 150 g, wheat bread - 30 g, milk - 45 ml, butter - 8 g, wheat crackers - 8 g, vegetable oil - 5 g.

Turn the chicken fillet through a meat grinder, add bread soaked in water and squeezed out, butter, mix. Form cutlets, roll them in breadcrumbs, fry in vegetable oil until golden brown.

Potato casserole with meat

Potatoes - 1 pc., Milk - 1.5 tbsp. spoons, egg - 1/5 pc., butter - 0.5 tsp, minced meat - 50g, onion - 20 g, sour cream - 1 tbsp. spoon, salt to taste.

Wash potatoes, peel, boil and mash, add hot milk, egg, a little salt and mix. Peel the onion, finely chop, stew with minced meat. Place half of the potato mixture in the bottom of a buttered skillet, top with a layer of minced meat and the other half of the mashed potatoes. Smooth, brush with sour cream and place in a hot oven for 20 minutes.

Fish meals

fish pudding

Fish - 100g, butter - 10g, potatoes - 50g, egg - ½ piece, milk - 30g.

Boil potatoes, mash, dilute with milk. Boil fish, remove skin, bones, mash and mix with potatoes. Add 5 g of melted butter, salt, egg yolk and beaten protein. Grease the mold with oil, sprinkle with breadcrumbs, put the whole mass into it, close the top with oiled paper, put in a water bath and cook for 40 minutes.

Fish cutlets

Pike perch fillet - 100 g, roll - 20 g, milk - 30 g, butter - 15 g, egg white - 1 pc.

Soak a roll without a crust in milk, squeeze. Pass the fish through a meat grinder along with a bun, salt, add whipped protein and melted butter. Cut the cutlets, roll them in breadcrumbs and fry in oil.

Fish cutlets with potatoes

Fish fillet - 100-150 g, potatoes - 100 g, crackers - 20 g, butter - 15 g, egg - 1/2 pc., milk - 25 g, salt - 3 g.