egg bites

• 4 eggs

• 1 cup cottage cheese

• onion powder and parsley to taste

• 1/2 cup mix ins: cheddar cheese shreds, shredded broccoli, shredded carrots, diced bell peppers, diced butternut squash, diced bell peppers…

Preheat oven to 350. Combine eggs, cottage cheese, and seasoning using a fork or whisk; can also use a blender for a very smooth texture. Stir in the veggies. If using tougher veggies like carrots or bell pepper, you can steam them in advance.

Grease a mini muffin tin, and fill each cup until just about full. Bake 18-20 minutes until firm to the touch and barely golden brown around the edges. Let cool in pan for 5 minutes before removing.

veggie orzo

• 2 cups finely diced/shredded veggies: carrots, cauliflower, broccoli, whole peas, or a combination

• 1 cup orzo pasta

• 1 cup chicken broth

• 1 cup water

• 1/4 tsp garlic powder

• 1 oz. cream cheese

• parmesan cheese to taste (optional)

Add all ingredients (except cream cheese and parmesan) to a pot. Bring to a boil, and then simmer until everything is cooked through. Add the cheese before serving and stir to melt.

berry cottage cheese pancakes

• 3 eggs

• 1/2 cup cottage cheese

• 1 cup of mashed blueberries, blackberries, raspberries, or a combination

• 1 cup flour

• 1 1/2 tsp baking powder

• butter to cook

Combine all ingredients in a blender (for younger babies) or with a whisk (for older babies who can tolerate varied textures). Cook the pancakes in butter until golden brown.