A few months into starting solids, I realized how game-changing it is to keep a few of my daughter’s favorite meals in the freezer. It saves me from starting from scratch every night, and even once she is hopefully eating what we’re eating, I know there will be nights when that’s just not happening.

To keep the process from feeling overwhelming, I rely on my Anyday dishes to do the heavy lifting. I use them to steam the veggies, cook the quinoa and pasta, and then store the finished food, too. That way, I’m dirtying as few dishes as possible during prep. Here’s the exact set I use. (With that said, you can absolutely make these without the Anyday cookware).

Now, onto the recipes! These are my top 3 freezer-friendly baby-led weaning meals, all designed with veggies and protein in mind. If you’re looking for additional resources, I highly recommend the Solid Starts app (so helpful for figuring out safe food sizes) and Jenna Helwig’s Baby Led Feeding.

pea and white bean pesto pasta

makes 1 cup + 2 tablespoons pesto

Ingredients

  • 1 cup frozen peas
  • 1 cup white beans, drained and rinsed
  • 1/2 cup loosely-packed fresh basil or mint leaves, or a combination
  • 1/2 ounce Parmesan cheese, finely grated (about 1/4 cup)
  • Zest and juice of 1/2 lemon
  • 1 small garlic clove
  • Freshly-ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Dried short pasta (such as orecchiette), for serving (cheese tortellini would also be great)

Instructions

  • Microwave the peas until thawed, then transfer to the bowl of a food processor. Add the beans, herbs, Parmesan, lemon zest and juice, garlic, and a few grinds pepper. Process until mostly smooth. With the motor running, slowly stream in the oil until smooth. Taste and add more lemon juice, if desired. (If making this for adults, season with salt to taste).
  • Spoon the pesto into ice-cube trays or freezer trays — I use this one, which has 2-tablespoon portions. Freeze until solid.
  • To serve: Cook desired amount of pasta in a pot of lightly salted boiling water. Drain, reserving a splash of the pasta water in the pot. Return the pasta to the pot and add a cube (or multiple, depending on how much pasta you're making) of frozen pesto. Stir until it melts and coats the noodles. (Cover the pan to speed this up).
    Adults: Season the pesto pasta with salt and serve topped with grated Parm, lemon zest, and a pinch of red pepper flakes.
Save the leftover white beans for these recipes. 
This pesto is intentionally on thicker side to make it more versatile. In addition to pasta, you can spread it onto strips of toast, soft pita, or inside a quesadilla with mozzarella. You can also use it as a dip for veggies, stir it into scrambled eggs, or dollop onto fritters (like the ones below!) 

broccoli cottage cheese fritters

makes 10 to 12 fritters (can easily be halved)

Ingredients

  • 8 ounces broccoli florets (3 to 3 1/2 cups)
  • 2 large eggs
  • 1 cup 4% small-curd cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely chopped tender herbs (such as dill or parsley)
  • 1 teaspoon finely-grated lemon zest
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Freshly-ground black pepper
  • 1/2 cup all-purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • nonstick cooking spray or extra-virgin olive oil

Instructions

  • Steam the broccoli in the microwave or on the stovetop, then finely chop (you should have about 1 1/2 cups once cooked and chopped).
  • Whisk the eggs and cottage cheese in a large bowl. Stir in the cheddar, herbs, lemon zest, garlic powder, salt, and a few grinds pepper.
  • Fold in the flour and baking powder, followed by the broccoli. If the batter seems loose or spreads too much when scooped, add up to 4 tablespoons more flour. (The consistency will vary depending on the brand of cottage cheese).
  • Heat a mini waffle iron (I use this one). Coat with nonstick cooking spray, then add ~1/4 cup of the batter. (Sprinkle on a little extra cheddar on top if you like). Cook until completely cooked through, then transfer to a cooling rack and repeat with the remaining batter.
    Alternatively, heat 2 tablespoons olive oil in a large nonstick skillet over medium. Add the batter in ¼ cup portions and cook, flipping once, until completely cooked through.
  • Let cool completely, then arrange in a single-layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container for longer-term storage (separate layers with parchment paper).
  • Reheating from frozen: Microwave until warmed through, about 1 minute. Alternatively, air fry at 350°F, flipping once, until warmed through, 6 to 8 minutes total.
    To serve: Cut into bite-sized pieces.
    Adults: Top with hot sauce!
Adapted from this recipe. 
 

sweet potato quinoa burgers

makes 6 patties

Ingredients

  • 1/2 cup quinoa, rinsed
  • 1 large or 2 medium sweet potatoes, scrubbed
  • 1 large egg
  • 1/4 cup finely-chopped fresh parsley
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly-ground black pepper
  • 2 tablespoons extra-virgin olive oil

Instructions

  • Cook the quinoa according to package directions on the stovetop (or in the microwave, if using the Anyday dish). Spread onto a parchment-lined baking sheet to cool completely. (You should have about 1 1/2 cups cooked).
  • Poke several holes in the sweet potato with a fork, then microwave until tender, 7 to 9 minutes. (Alternatively, bake at 425°F for about 50 minutes).
  • Beat the egg in a large bowl. Measure out 1 cup of mashed sweet potato flesh, then add to the bowl. Add the cooled quinoa, parsley, nutritional yeast, garlic powder, and a pinch each salt and pepper and stir to combine. Refrigerate for 10 minutes to firm up.
  • Use your hands to form the mixture into six patties. (If it's way too sticky to work with, add a few tablespoons of panko breadcrumbs).
  • Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook, flipping once, until golden brown and cooked through, 3 to 5 minutes per side. Let cool completely, then arrange on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe container for longer-term storage (separate layers with parchment paper).
  • Reheating from frozen: Microwave until warmed through, about 1 minute. Alternatively, air fry at 350°F, flipping once, until warmed through, 6 to 8 minutes total.
  • To serve: Cut into bite-sized pieces. (I always pair these with hummus for Daisy).
    Adults: Melt a slice of cheese on top, then serve on a toasted English muffin with avocado.
Adapted from Jenna Helwig’s Baby-Led Feeding.