Top 100 Meals in Minutes: All New Quick and Easy Meals for Babies and Toddlers

Easy peasy purees and finger foods

Easy peasy purees

There are many purees that don’t need any cooking at all. All of these fruit and vegetable purees can be prepared in minutes.

Peach Images

Sweet ripe peaches are delicious and easy to digest. Stir in some baby rice if the puree is too runny.

1 large ripe peach

A little baby rice (optional)

 Score a cross with a sharp knife on the base of the peach. Place it in a small bowl and pour boiling water over it.

 Drain, then rinse with cold water; the skin should then peel away easily. Cut the flesh away from the pit and mash or puree.

 You may want to stir in a little baby rice as it will probably be very runny.

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Peach and banana Images

1 small ripe peach

1/2 small ripe banana

 Remove the skin from the peach (as above) and cut the flesh away from the pit. Mash the peach with the banana using a fork, or you could use a hand blender.

 Serve on its own or mixed with a little baby rice.

Mango Images

Known as the “King of Fruit,” mangoes are rich in antioxidants—rich health boosters.

1/2 medium ripe mango

 Remove the skin from the mango and cut the flesh into cubes.

 Mash or puree using a hand blender until smooth.

Mango and strawberry Images

1/2 small ripe mango

2 strawberries

 Prepare the mango as in the mango puree.

 Blend the mango flesh with the strawberries.

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Mango and banana Images

1/2 small ripe mango

1/2 small ripe banana

 Prepare the mango as for the mango puree.

 Slice the banana.

 Mash the banana and mango, or puree using a hand blender.

Apple, strawberry, and banana Images

Strawberries are rich in vitamin C and have a natural sweetness, which makes this delicious.

SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 3 PORTIONS

2 apples, peeled and diced (about 11/4 cups)

5 medium strawberries, quartered

1/2 small banana

 Put all the ingredients in a saucepan and cook over low heat for about 8 minutes, or until the apples are tender, then puree with a hand blender.

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Pear, apple, and blueberry Images

Blueberries contain more antioxidants than any other fruits.

SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 3 PORTIONS

2 ripe pears, peeled

2 apples, peeled

2 to 3 tablespoons water

3/4 cup blueberries

 Remove the cores from the pears and apples. Coarsely chop them and place in a saucepan with the water and blueberries.

 Simmer for 8 to 10 minutes, until soft. Whiz until smooth, using a hand blender.

Plum Images

Always make sure that you taste the fruit before giving it to your baby. Some plums can be quite sour, but sweet ones are delicious.

SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 1 PORTION

2 large plums

Baby rice, crumbled zwieback, mashed banana (optional)

 Peel the plums in the same way as you did the peach (see here). Chop the flesh.

 Puree the plums uncooked if ripe and juicy, or steam them for a few minutes until tender. They are good mixed with baby rice, crumbled zwieback, or mashed banana.

Peach and blueberry Images

You could use nectarines instead of peaches. Sweet white nectarines are especially good.

SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 2 PORTIONS

2 medium ripe peaches

1/3 cup blueberries

 Peel the peaches, remove the pits, and cut into chunks.

 Put into a saucepan with the blueberries and cook for 3 minutes over medium heat.

• Blend to a puree.

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Banana Images

Banana makes perfect portable baby food as it comes in its own packaging. Banana is good for the treatment of both diarrhea and constipation.

NOT SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 1 PORTION

1/2 small banana

A little breast or formula milk (optional)

 Mash the banana with a fork. During the first stages of weaning add a little of your baby’s usual milk, if necessary, to thin out the consistency and provide a familiar taste.

Papaya Images

Papaya is rich in vitamin C and beta-carotene. Papaya is also high in soluble fiber, which is important for normal bowel function.

NOT SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 1 PORTION

1/2 small ripe papaya

 Remove the seeds, scoop out the flesh, and mash or puree until smooth.

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Avocado Images

Avocados contain more nutrients than any other fruit. They are rich in vitamin E, which boosts the immune system. They are also rich in monounsaturated fat, the good type of fat. Babies need nutrient-dense foods, and the high-calorie content of avocados makes them ideal for growing babies.

NOT SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 1 PORTION

1/2 small ripe avocado

A little breast or formula milk (optional)

 Remove the pit. Scoop out the flesh and mash together with a little of your baby’s usual milk.

Avocado and banana Images

This is a popular combination.

NOT SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 1 PORTION

1/2 small ripe avocado

1/2 small ripe banana

1 to 2 tablespoons breast or formula milk

 Remove the avocado pit and mash the avocado and banana together. If you like, stir in a little of your baby’s usual milk.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 3 PORTIONS

Sweet potato, carrot, and corn

Some vegetables, such as sweet potato, carrot, butternut squash, pumpkin, and corn are naturally sweet and popular with babies. Orange root vegetables are also rich in beta-carotene, which is essential for growth, healthy skin, and fighting infection.

1 medium sweet potato, peeled and diced (about 12/3 cups)

1 medium carrot, chopped (about 1/2 cup)

2 tablespoons corn, fresh, canned, or frozen (thawed)

 Put the sweet potato and carrot into a steamer and cook for about 15 minutes, or until tender.

 Puree the sweet potato and carrot with the corn and 1/4 cup of the water from the bottom of the steamer.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 5 PORTIONS

Lovely lentil puree

You might not have thought of giving your baby lentils, but some of my most popular baby recipes are lentil purees. Lentils are a good source of protein, iron, and fiber. They are good for all babies and especially good to include in your baby’s diet if you are a vegetarian.

1 tablespoon canola oil

1/4 cup finely chopped onion

2 medium carrots, diced (about 3/4 cup)

2 tablespoons chopped celery

1/3 cup split red lentils, rinsed

1 medium sweet potato, peeled and diced (about 12/3 cups)

11/4 cups sodium-free vegetable broth or water

1/3 cup grated Cheddar cheese

 Heat the oil in a saucepan. Add the onion, carrots, and celery and sauté for about 5 minutes, or until softened.

 Add the lentils and sauté for 1 minute. Stir in the sweet potato and add the broth.

 Bring to a boil, reduce the heat, and simmer covered for about 20 minutes, or until the lentils are soft.

 Puree in a blender and stir in the cheese until melted.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 3 PORTIONS

Lentil and vegetable puree

A tasty puree with nutritious ingredients where I have sped up the cooking process by using lentils in a can. Lentils are a good non-meat source of iron. It is important to introduce solids at six months because the iron a baby inherits from his or her mother runs out at this age.

1 tablespoon olive oil

1/4 cup finely chopped leek

1/3 cup finely chopped carrot

1/2 garlic clove, crushed

1/2 cup drained canned lentils, rinsed

1 cup canned diced tomatoes

7 tablespoons water

1 teaspoon tomato paste

1 small bay leaf

1 apricot, chopped

1 tablespoon chopped fresh basil

2 tablespoons plain yogurt (whole milk)

 Heat the oil in a saucepan. Add the leek, carrot, and garlic. Sauté for 5 minutes.

 Add the lentils, tomatoes, water, tomato paste, bay leaf, and apricot. Bring to a boil. Cover and simmer for 8 to 10 minutes.

 Whiz with a hand blender until smooth. Stir in the basil and yogurt.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 3 PORTIONS

Mashed sweet potato with spinach

A good way to introduce stronger-tasting green vegetables is to mix them together with sweet-tasting root vegetables. Low-fat dairy products are not suitable for children under two as they need the calories to fuel their rapid growth.

1 cup peeled and diced sweet potato

3/4 cup peeled and diced potato

3/4 cup boiling water

11/2 cups fresh baby spinach

1/4 cup frozen peas

1/2 cup grated Cheddar cheese

1 tablespoon milk

 Put the sweet potato and potato into a pan, cover with boiling water and cook, covered, for 10 minutes.

 Add the spinach and peas, cover and cook for 3 minutes. Uncover and, if any liquid is still left, cook a little longer.

 Stir in the cheese and milk, then whiz until smooth, using a hand blender.

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SUITABLE FOR FREEZING

SUITABLE FROM 8 MONTHS

MAKES 2 PORTIONS

Pasta shells with butternut squash and tomato sauce

This fresh tomato sauce is very tasty and, because it has butternut squash and cheese blended into it, it is more nutritious than an ordinary tomato sauce.

1 cup peeled and diced butternut squash

1/4 cup mini shell pasta

3 medium tomatoes

1 tablespoon butter

1/2 cup grated Cheddar cheese

 Steam the butternut squash for 10 minutes, or until tender.

 Cook the pasta following the package directions.

 Cut a cross in the base of the tomatoes using a sharp knife. Put them in a bowl and cover with boiling water. Leave for 1 minute. Drain and rinse with cold water. The skin should peel off easily. Cut the tomatoes into quarters and remove the seeds.

 Melt the butter in a small saucepan. Add the tomatoes and sauté until mushy. Stir in the cheese until melted.

 Blend the butternut squash with the tomato and cheese sauce. Drain the pasta and stir into the sauce.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 3 PORTIONS

Poached salmon with sweet potato and peas

It’s hard to find a jar of baby food that contains oily fish such as salmon, yet the essential fatty acids in oily fish are particularly important for the development of your baby’s brain, nervous system, and vision. Fats like these are a major component of the brain; for this reason 50 percent of the calories in breast milk are composed of fat.

1/3 cup vegetable broth or water

3/4 cup peeled and diced sweet potato

4 ounces salmon fillet, skin removed, cut into 3/8 inch-cubes

2 tablespoons frozen peas

1/2 cup grated sharp Cheddar cheese

 Put the broth in a saucepan with the sweet potato. Bring to a boil, then cook over medium heat for 7 to 8 minutes, or until the sweet potato is just tender.

 Add the salmon and peas, cover again, and simmer for 3 to 4 minutes, until the fish flakes easily and the vegetables are tender.

 Remove from the heat and stir in the cheese. Blend to a puree for young babies or mash for children on lumpy foods.

 Cool as quickly as possible, then cover and chill. You can freeze individual portions, thaw overnight in the fridge, then reheat until piping hot. Stir and let cool slightly before serving.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 3 PORTIONS

Cod with sweet potato

If you want your baby to enjoy eating fish, then introduce it early. You can give them fish from six months. Begin with mildly flavored white fish such as cod or pollock with a favorite vegetable puree or a cheese sauce.

Pat of butter

1/2 cup finely chopped onion

1 cup peeled and diced sweet potato

2/3 cup milk

1 small bay leaf

4 ounces cod fillet, skin removed, cut into 2 inch-pieces

 Melt the butter in a saucepan. Add the onion and sauté for 5 minutes, until nearly soft.

 Add the sweet potato, milk, and bay leaf. Bring to a boil, cover and simmer for 10 minutes, until the sweet potato is tender.

 Add the cod and cook for another 2 to 3 minutes. Remove the bay leaf, then whiz using a hand blender to make a fine puree. You can mash for children on lumpier foods.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 6 PORTIONS

Cherub’s chowder

Fats from dairy products such as butter, cheese, yogurt, and milk are fine for babies as they provide vitamins A and D. It is not good just to give babies fruit and vegetable purees, since they are low in calories.

Pat of butter

1 small celery stalk, finely diced

1 small leek, coarsely chopped

1 small carrot, finely diced

3/4 cup peeled and finely diced potato

1 tablespoon all-purpose flour

11/3 cups milk

2 tablespoons grated Parmesan cheese

1/2 teaspoon Dijon mustard

4 ounces cod or haddock, skin removed, cut into 3/4 inch-cubes

1 tablespoon chopped fresh chives

1/2 teaspoon lemon juice

 Melt the butter in a saucepan. Add the celery, leek, carrot, and potato. Coat in the butter and gently sauté for 3 to 4 minutes. Sprinkle with the flour.

 Add the milk and stir until blended. Bring to a boil, stirring until thickened. Cover and simmer for 8 minutes, until the vegetables are cooked.

 Add the cheese, mustard, and cod and continue to simmer for 5 minutes, until the cod is cooked through. Stir in the chives and lemon juice.

Baby’s first fish pie Images

Although you should continue with formula or breast milk for the entire first year, whole cow’s milk can be used in cooking and with cereals from six months.

SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 4 PORTIONS

11/3 cups peeled and diced potatoes

1 small onion, finely diced

3/4 cup milk

7 tablespoons low-sodium fish broth

1/3 cup frozen peas

6 ounces cod, skin removed, cut into small cubes

1 teaspoon lemon juice

3 tablespoon grated Parmesan cheese

1 teaspoon fresh chopped dill

 Put the potatoes and onion into a saucepan. Cover with the milk and broth. Bring to a boil, cover, and simmer for 10 minutes.

 Add the peas and cod and continue to cook for 5 minutes.

 Whiz to a puree in a blender. Add the lemon juice, cheese, and dill.

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Salmon smash Images

As your baby gets older you can mash rather than puree the food. This is a delicious combination of mashed potatoes, carrot, and broccoli with flaked salmon. The healthy fats found in oily fish encourage growth as well as the development of your baby’s brain, nervous system, and vision.

SUITABLE FOR FREEZING

SUITABLE FROM 7 MONTHS

MAKES 3 PORTIONS

11/2 cups peeled and diced potatoes

1 small carrot, peeled and diced

2/3 cup broccoli florets

3 ounces salmon fillet

1 tablespoon butter

1/4 cup milk

1/2 cup grated Cheddar cheese

 Put the potatoes and carrot into a saucepan. Cover with boiling water and cook for 15 minutes, or until tender.

 Meanwhile, steam the broccoli for about 6 minutes, until tender. Cook the salmon either by poaching it in milk or broth until it flakes easily with a fork, or put it into a microwave dish, dot with one third of the butter. Cover, leaving an air vent, and cook for about 11/2 minutes.

 Mash the potatoes, carrot, and broccoli with the remaining butter, milk, and cheese. Flake the salmon and stir into the mash.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 2 PORTIONS

Chicken with butternut squash and tarragon

Since you can’t add salt to baby purees, it’s a good idea to add fresh herbs to bring out the flavor.

Pat of butter

1/2 cup finely chopped onion

3/4 cup peeled and diced butternut squash

4 ounces chicken breast cut into small pieces

1 tablespoon all-purpose flour

7 tablespoons milk

1/8 teaspoon lemon zest

1 teaspoon lemon juice

1 tablespoon finely grated Parmesan cheese

1/8 teaspoon finely chopped fresh tarragon

 Melt the butter in a saucepan. Add the onion and sauté for 5 minutes, until softened.

 Add the butternut squash and chicken and fry for 1 to 2 minutes.

 Sprinkle with the flour, then blend in the milk. Bring to a boil, stirring until slightly thickened.

 Add the lemon zest and juice, cover, and simmer for 10 minutes, until the squash is soft and the chicken is cooked.

 Puree using a hand blender, then stir in the cheese and tarragon.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 6 PORTIONS

Chicken with carrot and apple

When my son was a baby, he refused to eat chicken until I combined it with apple, which he loved.

1 tablespoon canola oil

1/3 cup finely chopped leek

2 tablespoons finely chopped celery

1/2 cup diced carrot

1 garlic clove, crushed

4 ounces chicken cut into chunks

13/4 cups peeled and diced sweet potatoes

1/2 cup peeled and chopped apple

1 cup boiling low-sodium chicken broth or water

1 sprig fresh thyme

 Heat the oil in a saucepan and sauté the leek for 2 minutes.

 Add the celery and carrot and cook for 5 minutes. Add the garlic and sauté for 1 minute.

 Stir in the chicken and sauté for 2 to 3 minutes, or until the chicken is cooked.

 Add the sweet potatoes and apple and pour in the chicken broth. Add the thyme sprig. Cover and cook over low heat for 20 minutes.

 Remove the thyme sprig and blitz to a puree.

Creamy chicken with sweet potato Images

A tasty recipe to make with cooked chicken.

SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 2 PORTIONS

3/4 cup peeled and diced sweet potato

1 tablespoon butter

1 tablespoon all-purpose flour

2/3 cup milk

2 tablespoons grated Cheddar cheese

1/4 cup diced cooked chicken

 Steam the sweet potato for about 10 minutes, or until tender.

 Melt the butter in a small saucepan, stir in the flour to make a roux, then gradually stir in the milk.

 Bring to a boil, then reduce the heat, and cook for a couple of minutes. Remove from the heat and stir in the cheese until melted.

 Whiz the sweet potato with the chicken and cheese sauce.

California chicken Images

Avocados contain more nutrients than any other fruit. They are also rich in monounsaturated fat, the good type of fat that helps prevent heart disease.

NOT SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 1 PORTION

1/4 cup diced cooked chicken

1/2 small avocado

2 tablespoon plain yogurt (whole milk)

1 tablespoon grated Swiss cheese

 Blend all the ingredients together.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 3 PORTIONS

Chicken with tomato and sweet pepper

Adding pure apple juice and sweet potato makes this puree appealing to babies, and stirring in the cream cheese gives it a slightly creamier texture.

1 tablespoon olive oil

1/2 cup finely diced red bell pepper

1/3 cup peeled and diced sweet potato

4 ounces chicken breast, cut into 3/4-inch pieces

1/2 small garlic clove, crushed

1/2 cup diced tomatoes

1/3 cup apple juice

1 tablespoon cream cheese

 Heat the oil in a saucepan. Add the bell pepper and sweet potato and sauté for 5 minutes.

 Add the chicken and garlic and fry for 1 minute. Add the tomatoes and apple juice.

 Bring to a boil. Cover and simmer for 8 to 10 minutes, until soft.

 Whiz using a hand blender until smooth. Stir in the cream cheese.

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SUITABLE FOR FREEZING

SUITABLE FROM 7 MONTHS

MAKES 5 PORTIONS

Beef and carrot casserole

The most easily absorbed source of iron is red meat. Iron is important for your baby’s brain development, especially between six months and two years. The iron a baby inherits from its mother runs out at around six months.

7 ounces ground beef (lean)

1 small onion, finely chopped

2 small carrots, coarsely chopped

1 celery stalk, finely diced

1 tablespoon all-purpose flour

3 tablespoons apple juice

3/4 cup sodium-free beef broth

1/2 cup sodium-free tomato sauce

1 teaspoon tomato paste

1/2 teaspoon dried thyme

Dash of Worcestershire sauce (optional)

1 tablespoon grated Parmesan cheese

 Heat a saucepan and brown the beef, then add the onion, carrots, and celery.

 Fry over medium heat for 3 to 4 minutes until lightly browned. Sprinkle with the flour. Blend in the apple juice, broth, and tomato sauce.

 Bring to a boil and add the tomato paste and thyme. Cover and simmer for 30 minutes, until tender.

 Add the Worcestershire sauce, if using, and the Parmesan. Blend to a puree for young babies.

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SUITABLE FOR FREEZING

SUITABLE FROM 6 MONTHS

MAKES 2 PORTIONS

Beef with sweet pepper and tomato puree

This is my baby version of meat and two veggies. Don’t delay feeding your baby meat much beyond six months as it provides the best source of iron.

1 tablespoon olive oil

1/2 cup finely chopped red onion

1/4 cup finely diced red bell pepper

2 ounces top loin steak, sliced into small thin strips

1/8 teaspoon ground coriander

1 cup canned diced tomatoes

2 teaspoons apple juice

 Heat the oil in a saucepan. Add the onion and bell pepper, and sauté for 5 minutes, until nearly soft.

 Add the steak and coriander and fry for 2 minutes. Add the tomatoes and apple juice. Cover and simmer for 10 minutes.

 Puree using a hand blender until completely smooth.

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SUITABLE FOR FREEZING

SUITABLE FROM 8 MONTHS

MAKES 6 PORTIONS

Cheesy pasta with broccoli and peas

This is a good way to encourage your baby to enjoy greens.

Pat of butter

1 small leek, white and pale green parts, finely chopped

1 tablespoon all-purpose flour

1 cup milk

1/2 cup grated Cheddar cheese

1/4 teaspoon Dijon mustard

1/3 cup small pasta shapes

1/3 cup very small broccoli florets

1/3 cup frozen baby peas

 Melt the butter in a saucepan. Add the leek and sauté for 2 to 3 minutes, until soft. Sprinkle with the flour, then blend in the milk. Bring to a boil, stirring until thickened.

 Add the cheese and mustard. Cook the pasta in boiling water following the package directions.

 Add the broccoli to the pasta 5 minutes before the end of the cooking time and cook for 2 minutes. Add the peas and cook for 3 to 4 minutes. Drain and mix the pasta with the sauce.

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SUITABLE FOR FREEZING

SUITABLE FROM 9 MONTHS

MAKES 5 PORTIONS

Risotto with tomato and basil

Making a risotto is a good way to introduce texture to a baby’s diet.

1 teaspoon olive oil

1 onion, finely chopped

1 leek, white and pale green parts, finely chopped

1 garlic clove, crushed

1/2 cup long-grain rice

11/4 cups water

1/3 cup grated Parmesan cheese

3 tomatoes, seeded and chopped

2 tablespoons finely chopped fresh basil

 Heat the oil in a saucepan. Add the onion and leek and sauté for 2 to 3 minutes. Add the garlic and fry for 30 seconds.

 Add the rice and coat it in the onion mixture. Pour in the water. Bring to a boil.

 Cover, reduce the heat, and simmer for 15 to 20 minutes, or until all the water is absorbed and the rice is cooked.

 Add the Parmesan, tomatoes, and basil. Gently mix together.

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NOT SUITABLE FOR FREEZING

SUITABLE FROM 8 TO 9 MONTHS

First finger foods

Finger foods need to be fairly simple and slightly soft. So until your baby can chew properly, to avoid the risk of choking, give steamed vegetables rather than raw, and soft fruits. Also take care not to give any foods your baby might choke on such as whole grapes or fruits with pits.

Fruits

Start with soft fruits such as banana, pear, peach, plum, mango, peeled halved grapes, or dried apricot, and then move on to apple.

Vegetables

Start with steamed vegetables such as carrot sticks, broccoli and cauliflower florets. From four years of age, you can move on to raw vegetables such as cucumber, carrot, and bell pepper sticks.

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TIP

It is often better to give large pieces of fruit or vegetables, which your child can hold and eat rather than bite-size pieces.

OTHER GOOD FINGER FOODS

 Sticks of cheese

 Dried fruits, such as apricot or apple

 Rice cakes

 Pita bread

 Bagels

 Dry cereals, but avoid the sugar-coated variety

 Toast sticks spread with peanut butter, cream cheese, pure fruit spread

 Sticks of grilled cheese

 Mini popsicles made from fresh fruit or fruit juice (good for sore gums)

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NOT SUITABLE FOR FREEZING

SUITABLE FROM 8 TO 9 MONTHS

Sandwiches

Sandwiches make good finger food, and for little ones it is best not to have too much bread or too much filling. It can be a good idea to flatten the bread a little with a rolling pin so that it is easier for small children to handle.

Presentation is important. A child is far more likely to eat something that looks appealing. Try cutting sandwiches into shapes using cookie cutters or use one slice of white and one slice of whole wheat bread to make sandwiches. Remove the crusts and cut into squares, then turn alternate squares over so that you have a checkerboard sandwich.

HERE ARE SOME FAVORITE SANDWICH FILLINGS TO TRY

 Hummus and finely grated carrot

 Mashed tuna mixed with mayonnaise and a little ketchup

 Cream cheese and grated cucumber

 Thinly sliced cheese and ham

 Thinly sliced cheese and tomato (remove the seeds so that the bread doesn’t become too soggy)

 Cream cheese mixed with a little maple syrup and then a layer of mashed banana

 Hard-boiled egg mashed with a little mayonnaise and alfalfa sprouts

 Edamame hummus with shredded lettuce

 Smoked salmon and cream cheese

 Tuna with corn, scallion, and mayonnaise

 Mashed canned sardines with ketchup

 Peanut butter and mashed banana

 Peanut butter and low-sugar strawberry jam

 Cream cheese and raspberry jam

 Cream cheese and chopped dried apricot

 Chopped chicken with mayonnaise, corn, and scallion