When Iris was around 8 months old, these recipes were the first things I figured out we could both have for lunch when my wife was at work. It was great: I would have a chicken fillet with mushrooms on top and chop it up for Iris. She still likes it, as long as I cut the mushrooms very small so she can't see what they are. Baby Chicken and Mushroomquick & easy 20 minutes Serves several babies, or one adult and one baby for lunch 1 tablespoon butter 1 boneless, skinless chicken breast handful of sliced button mushrooms Heat butt er in a skillet. Add the chicken breast and sear on both sides until nicely browned and cooked through, about 4 minutes per side. Remove the chicken breast and add a handful of sliced butt on mushrooms. Cook until the mushroom liquid has evaporated and the mushrooms are lightly browned, 5 to 8 minutes. Finely mince the chicken and mushrooms together. Baby Creamed Spinachquick & easy 5 minutes Aside from spooning this into a baby’s mouth, it’s good on crostini, sprinkled with salt. Frankly, I also like eating it out of the bowl. Makes about 1/2 cup 1 tablespoon butter 6 ounces (1 package) baby spinach leaves 2 tablespoons whole milk Heat the butt er in a skillet over medium heat until foaming. Add the spinach leaves and cook until wilted, about 3 minutes. Transfer to a blender, add the milk, and puree until smooth. Simple Pad ThaiQuick & easy30 minutes, mostly unattendedThis recipe is gluten-free but loaded with peanuts, eggs, citrus, and fish: things you weren't supposed to feed babies in the old days. Consider throwing in garlic, shallots, tofu, or meat if you and your baby would enjoy them, but this is amazingly good just as it is. For a baby, cut the noodles into short lengths before serving.Serves 2 adults plus 1 baby as a light meal 4 ounces rice stick noodles, soaked in hot tap water 20 minutes and drained 2 teaspoons peanut oil 1 large egg 1/4 cup pad Thai sauce [editor's note: see recipe in "Hungry Monkey" or buy ready made] Lime wedges, for serving Chopped peanuts for servingHeat the peanut oil over medium-high in a large nonstick skillet until simmering. Add the egg and scramble vigorously until nearly cooked, about 15 seconds. Add the noodles and pad Thai sauce and cook, tossing with a spatula and a wooden spoon, until the sauce is nearly all absorbed and the noodles are tender and well coated, about 2 minutes. Serve immediately with chopped peanuts for sprinkling and lime wedges for squeezing.This information is not a substitute for personal medical, psychiatric or psychological advice. << Previous: