Ratatouille

 Baby C seems to like this one, and it does smell delicious while cooking!  I adapted this recipe from the Organic Baby & Toddler cookbook - simply leaving out the mushrooms, which aren't usually on hand in our house.

Chop up a bit of onion, carrot, red bell pepper and peeled zucchini - I did about a quarter cup of each, but the quantity really depends on how much you want to have on hand.  This made enough to freeze for about 5 meals (2 oz servings).

Saute the vegetables in a small amount of olive oil - about a tablespoon.  I also added some chopped rosemary in at this stage.

While the first round of vegies saute, chop up a bit of potato and chicken.  I like to dice the potato into small bits so that it doesn't take as long to cook (again, about a quarter cup here). Just 1 or 2 ounces of chicken will do - and remember, no salt! I used one "chicken finger."

Toss the potato and chicken in with the other vegetables, add a quarter cup or so of tomato sauce and then add a bit of water (until there is just enough liquid in the pot for everything to simmer but not be covered completely with liquid).  I also tossed in some frozen peas and baby lima beans at this point. 

Cover the pot and let it all simmer into goodness for about 15 minutes.

When the chicken and potatos are cooked through, pour the ratatouille into the food processor and blend into the texture that you want - adding a bit of water if it is too thick.