• 1 medium frozen banana
• 1/2 cup frozen sweet cherries
• 3/4 cup vanilla yogurt

In a food processor or blender, process banana until smooth. Add cherries and yogurt. Process until well blended. Serve immediately. Makes about 1 1/2 cups.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com

Blueberry Buttermilk Mini Muffins
Makes 24.

• 1 1/3 cups all-purpose flour
• 2/3 cup cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups buttermilk
• 1/3 cup canola oil
• 1 egg, slightly beaten
• 1 cup fresh or frozen blueberries

Heat oven to 350F. Coat mini muffin pans with nonstick cooking spray. In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, combine buttermilk, oil, and egg. Pour liquid mixture into dry ingredient bowl; add blueberries and stir just enough to moisten ingredients. Spoon dough into prepared pans. Bake for 10 to 12 minutes or until toothpick inserted in middle comes out clean. Remove from pan and allow to cool completely before serving.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

Parmesan Snacks Chips
Makes 32 chips.

• 4 whole wheat sandwich wraps or large whole wheat pita rounds
• 1/4 cup canola oil
• 2 tablespoons grated Parmesan cheese

Heat oven to 425F. Lightly brush sandwich wraps with oil. Sprinkle with cheese. Cut each sandwich wrap with kitchen shears into 8 wedges. Arrange in a single layer on ungreased baking sheet. Bake for 8 minutes or until crisp and golden brown.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

Buttermilk Dressing
Makes about 1 1/4  cups.

• 1 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh dill
• 1/2 teaspoon salt

In a small bowl, combine buttermilk, mayonnaise, mustard, dill and salt. Serve over cooked vegetables or tossed salad greens.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

Quinoa Pilaf
Makes 2 1/2 cups.

• 2 teaspoons canola or olive oil
• 1 cup chopped onions
• 1/2 cup carrots, finely diced
• 1 cup uncooked quinoa
• 2 cups low-sodium chicken or vegetable broth
• 1/3 cup chopped fresh parsley

In a large saucepan, heat oil over medium heat. Saut⁄ onions and carrots until soft, about 3 to 5 minutes. Add quinoa to the saucepan and stir for 1 minute. Add chicken broth and bring to a simmer. Reduce heat to low. Cover pan and allow to cook until liquid has been
absorbed, about 20 minutes. Stir in parsley and serve.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

• 1 pound ground beef or 100% ground turkey breast, or a mixture
• 3/4 cup cornflake cereal, crushed
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 egg
• 1/4 cup ketchup
• 3 tablespoons brown sugar

Heat oven to 375F. In a large bowl, combine beef, cornflakes, salt, pepper and egg. Mix well. In a small bowl, stir together ketchup and brown sugar. Spoon 2 tablespoons of the ketchup mixture into the meat mixture and mix well. Spray muffin tin with nonstick cooking spray. Form 6 meatballs and place in muffin ins. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

Crunchy Chicken Nuggets
Makes eight 2-ounce servings.

• 1 tablespoon canola or olive oil
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 cup cornflakes, crushed
• 3/4 cup buttermilk
• 1 pound boneless, skinless chicken breast, cut into small chunks or strips

Heat oven to 400F. Grease baking sheet with oil. Pat chicken dry with paper towels. Measure flour and Parmesan cheese into a resealable 1 gallon plastic food storage bag. Do the same for the crushed cornflakes in a separate bag. Pour buttermilk into a shallow bowl. Add chicken pieces one at a time to the flour bag and shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly, and letting extra buttermilk drain off. Place each piece of chicken one at a time into the cornflake bag and shake to cover. Place coated chicken pieces on a baking sheet. Cook for 5 minutes. Flip and cook for another five minutes, or until done.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

No Bake Orange Nut Butter Balls
Makes about 24 small balls.

• 1/2 cup peanut butter, almond butter, or soy nut butter
• 1/2 cup honey*
• 1/4 cup orange juice concentrate
• 1 1/2 cups nonfat dry milk
• 2 cups oatmeal, uncooked

In a large bowl, combine peanut butter, honey, orange juice, milk, and oatmeal thoroughly. Shape into small balls.

*Do not serve to children under the age of 1.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

Honey Orange Yogurt Dressing
Makes about 1 cup.

• 1 cup plain yogurt
• 1 tablespoon orange juice
• 1 tablespoon honey*

In a small bowl, mix orange juice, yogurt, and honey. Serve with wedges of soft fruit for dipping.

* Use sugar if serving this to children under age one.

From The Complete Idiot's Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.