One Pot or Pan Dinner Ideas for Baby-Led Weaning with Ellie Krieger, RD

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Episode Description

Yes, making wholesome food for your baby from scratch sounds amazing...but who has all day to do it?! Babies can eat modified versions of the same foods the rest of the family eats, and Ellie Krieger is going to show you how to do it using only one pot or one pan! 

Ellie Krieger, MS, RDN is a culinary nutritionist who helps you find the sweet spot where delicious and healthy meet. She’s the host of public television series “Ellie’s Real Good Food” and previously hosted “Healthy Appetite with Ellie Krieger” on the Food Network. She’s written for the Washington Post and has authored 7 award winning cookbooks...and Ellie’s latest book “WHOLE in One: Complete Healthy Meals in a Single Pot, Sheet Pan, or Skillet” is great for cooking wholesome meals but not needing all day (or to dirty all the dishes!) while doing so.

In this episode Ellie is sharing how you can help your baby learn to taste the flavors and seasoning of food (...and not the salt) and make complete meals for your family and your baby using just one sheet pan, pot or skillet.

This episode is part of our National Nutrition Month series highlighting the work of Registered Dietitians in the field of food, nutrition and feeding.

About the Guest

• Ellie Krieger, MS, RDN is a culinary nutritionist who helps you find the sweet spot where delicious and healthy meet.
• She’s the host of public television series “Ellie’s Real Good Food” and previously hosted “Healthy Appetite with Ellie Krieger” on the Food Network.
• She wrote for the Washington Post and has authored 7 award winning cookbooks...and Ellie’s latest book “WHOLE in One: Complete Healthy Meals in a Single Pot, Sheet Pan, or Skillet” is great for cooking wholesome meals but not needing all day (or to dirty all the dishes!) while doing so.

Links from this Episode

• To read more about Ellie Krieger, HERE
• Follow on IG HERE, FB HERE, Twitter HERE, Pinterest HERE
• Link to a list of all books.
• Link to “Ellie’s Real Good Food’s”, EPISODE RECIPES
• Link to articles HERE
• Join Ellie’s online Crafty cooking classes.
• Purchase Ellie Krieger’s book: Whole In One: on Amazon

• Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program and save $50 when you sign up using the code BLWPOD50

JOIN NOW AT $50 OFF CODE: BLWPOD50

• Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://babyledweaning.co/baby-led-weaning-for-beginners

Recipe from the episode

• Ellie & her publisher graciously shared the following recipe from her latest cookbook “WHOLE in One: Complete Healthy Meals in a Single Pot, Sheet Pan, or Skillet”

Chicken Ratatouille Skillet Recipe

By Ellie Krieger, MS, RDN

Ingredients

• 11 medium-size eggplant (about 12 ounces) trimmed, peeled, and cut into ½-inch dice
• 1 teaspoon salt, divided, plus more to taste
• 1 ½ pounds boneless, skinless chicken thighs
• ½ teaspoon freshly ground black pepper, divided, plus more to taste
• ¼ cup olive oil, divided
• 1 medium-size onion, diced
• 2 medium-size zucchini (1 pound total), trimmed and cut into ½- inch dice
• 3 garlic cloves, thinly sliced
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
• 1 ½ teaspoons chopped fresh rosemary, or ½ teaspoon dried
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• ¼ cup fresh parsley leaves

Instructions

1. Place the eggplant into a colander in the sink or over a bowl. Sprinkle with ¼ teaspoon of the salt and let sit for 30 minutes to drain as you prepare the remaining ingredients, then pat dry with a paper towel.
2. Season the chicken on both sides with ¼ teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large, high-sided skillet over medium-high heat. Place half of the chicken in the skillet and cook until it is browned on both sides, 1 ½ to 2 minutes per side. Transfer the cooked chicken to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring it to the plate.
3. Add 1 tablespoon of the olive oil to the skillet. Lower the heat to medium, then add the onion and cook, stirring, until softened and translucent, about 3 minutes. Add the remaining tablespoon of oil, then add the eggplant and cook, stirring occasionally, until it has softened somewhat, about 4 minutes, then add the zucchini, garlic, thyme, rosemary, and the remaining ¾ teaspoon of salt and ¼ teaspoon of pepper and cook, stirring occasionally, until the zucchini is softened slightly, 3 minutes more.
4. Stir in the tomato paste, then add the tomatoes with their juices. Return the chicken to the pan along with any accumulated juices, nestling the chicken into the vegetables. Bring to a boil, then lower the heat to medium-low, cover, and simmer until the vegetables are softened and melded and the chicken is tender and cooked through, about 15 minutes. Season with additional salt and pepper to taste.
5. Serve in shallow bowls or rimmed plates, garnished with parsley.