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Ingredients

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Directions

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  • In a small saucepan, cook chicken breast half in enough boiling water to cover for 15 minutes or until chicken is no longer pink (internal temperature should be 170°F). Remove from saucepan; cool.

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  • In a medium saucepan, cook the sweet potato, covered, in a small amount of boiling water for 20 to 25 minutes or until very tender. Drain sweet potatoes, reserving cooking liquid. Use a fork or potato masher to thoroughly mash potatoes.

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  • Grind chicken in a food mill or mini food processor. Mix ground chicken and sweet potatoes together. Add 1/2 cup of the reserved cooking liquid or more for the consistency your child likes. Use within 1 day, or freeze up to 1 month.

To Freeze:
  • Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

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To Serve:
  • Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

20 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 3 mg cholesterol; 4 mg sodium. 35 mg potassium; 3 g carbohydrates; 0 g fiber; 1 g sugar; 1 g protein; 0 RE vitamin a; 7920 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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