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Family Meal Time with Fresh from Florida Kids

January 13, 2011

With our busy schedules, it can seem overwhelming to get healthy, fresh meals on the table.  Our Fresh from Florida Kids program can help take the trepidation out of preparing foods for everyone in the family, from babies to adults.

I especially like the recipe section that breaks down meals by phase and if the recipe is for children or the rest of the family.  It offers tips on how to make baby food using fresh fruits and vegetables while incorporating those same products into meals for everyone else in the family.  The following recipe outlines how easy it is to cook potatoes and then separate some out for baby before using in the family’s main dish.  I like that!

Shepherd’s Pie

Ingredients

1 tablespoon vegetable oil
1 large Florida onion, peeled and chopped
1 large Florida carrot, peeled and chopped
1 pound lean ground beef or turkey
1 cup low-sodium vegetable broth
1 tablespoon tomato paste
1 teaspoon dry rosemary
1 cup Florida green beans, chopped
3 pounds Florida potatoes, peeled and cut into chunks
2 tablespoons unsalted butter
1/2 cup low-fat milk
salt to taste

Preparation

1.  Preheat oven to 375 degrees.

2.  In a large pan over medium-high heat, heat the oil; add the onion, carrot and meat. Cook until done, 8 to 10 minutes.

3.  Drain the fat and add the broth, tomato paste and rosemary. Simmer until the juices thicken, about 10 minutes, add the green beans. Pour the mixture into a 1 1/2-quart baking dish; set aside.

4.  Bring potatoes to a boil. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk and salt. Spread over the meat mixture. Bake until golden, 30 to 35 minutes.

For Baby
After cooking potatoes in step 4, remove 1 cup of the potatoes before adding butter, milk and salt. Place in food grinder and puree. Freeze any extra in ice cube trays for use later.

Yield:  6 Servings

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