SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Say YES to your FREE SUBSCRIPTION today! Simply fill in the form below and click "Subscribe". You'll receive American Baby® magazine ABSOLUTELY FREE! (U.S. requests only)

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:

Mother's Birth State: 
Is this your first child?
Yes
No
Due date or child's birthdate:
Your first FREE issue of American Baby® Magazine packed with great tips and expert advice will arrive within 4 to 6 weeks. In the meantime, your e-mail address is required to access your account and member benefits online, but rest assured that we will not share your e-mail address with anyone. Free subscription is subject to publisher's qualifications. Publisher bases number of issues served on birth and due dates provided. Click here to view our privacy policy.

Feed Your Baby Right

Ingredients:
Baby being fed

2 cups butternut squash, ready-to-use chunks

1 cup water

In a medium saucepan, combine chunks of butternut squash and water. Heat to boiling, cover and reduce heat; cook 12 minutes or until tender. Cool 10 minutes. Puree in a blender. Makes about 2 cups.

Ingredients:

1/2 cup orzo pasta

1 cup frozen peas and carrots, defrosted

1/2 cup chicken broth

2 tsp. butter

Grated Parmesan cheese, optional

In a medium saucepan, cook orzo pasta according to package directions, adding peas and carrots to the saucepan the last 3 minutes of cooking. Drain and toss with chicken broth and butter. Stir in grated Parmesan cheese, if desired. Makes about 2 cups

Ingredients:

3/4 lb. ground turkey

1 large egg, beaten

1/2 cup milk, divided

1 piece bread, diced small

1/4 cup seasoned bread crumbs

1 tsp. Worcestershire sauce

1/4 tsp. salt

poultry seasoning (a pinch)

1 can (14 oz.) chicken broth

1/2 cup cream of chicken soup

In a large bowl, combine ground turkey, egg, 1/4 cup milk, bread, bread crumbs, Worcestershire sauce, salt, and a pinch of poultry seasoning. Shape into 1/2-inch size meatballs and place in a saucepan with chicken broth. Cook meatballs, stirring occasionally, over medium heat until cooked through, about 10 minutes. In a measuring cup, combine cream of chicken soup and remaining 1/4 cup milk. Stir into saucepan with meatballs. Serve with egg noodles. Makes about 36 meatballs.

To freeze, divide cooled meatballs and gravy into small portions. Place in freezer weight resealable plastic bags. Freeze up to 2 months.