Transforming last night\u2019s leftovers into a tasty, nutritious meal for your toddler can be a game-changer for busy parents. Not only does it reduce food waste, it means you can whip up supper in a flash. Here are three recipes to try the next time you have ready-cooked pasta, mash or rice in your fridge.<\/p>\r\n
\u2022 EGG & VEGGIE FRIED RICE <\/b><\/p>\r\n
Leftovers never tasted this good \u2013 plus your little one will be getting a flavour-packed meal loaded with veggies that can be on the table in less than 10 minutes. Squish 100% Fruit and Veg Purees<\/b> are made using only the best quality fresh fruit and veg, so you can rest assured that you are making the smart choice for your child. Squish contains no added colourants, flavourants and preservatives \u2013 and has no added sugar or starch.<\/p>\r\n
Ingredients<\/b><\/p>\r\n
1 x 110ml Squish 100% Butternut + Carrot <\/b><\/p>\r\n
1 cup cold, cooked rice<\/p>\r\n
1 egg<\/p>\r\n
1\/3 cup chopped veggies (peppers, peas, corn)<\/p>\r\n
Method<\/b><\/p>\r\n
Heat a small amount of oil in a frying pan over medium-high heat. Add rice and 1 Tbsp Squish 100% Butternut + Carrot <\/b>and heat through, stirring frequently. Crack an egg into the pan and scramble into the rice, using a fork. Add another 4-5 Tbsp Squish 100% Butternut + Carrot <\/b>along with the chopped veggies and heat through well before serving.<\/p>\r\n
TIP:<\/b> To switch up the flavour, swap out the Butternut + Carrot<\/b> for Squish 100% Mixed Veg Puree<\/b>.<\/p>\r\n
\u2022 FISH BALLS <\/b><\/b><\/p>\r\n
Last night\u2019s leftover fish and mash can be easily transformed into this gourmet toddler supper or lunchbox snack. If you have any half-empty Squish 100% Veg<\/b> Puree<\/b> pouches in your fridge, you can add even more veggie goodness by serving it as dip for the fish balls. Squish pouches come with a screw top so you can just use what you need and save the rest for later.<\/p>\r\n
Ingredients<\/b><\/p>\r\n
1 x 110ml<\/b> Squish 100% Butternut + Carrot<\/b><\/p>\r\n
1 cup cooked white fish, flaked<\/p>\r\n
1 cup mash potato<\/p>\r\n
Method<\/b><\/p>\r\n
Mix together Squish 100% Butternut + Carrot<\/b>, mash and fish and roll into small balls. Refrigerate for 30 minutes. Air fry for 10 minutes or cook in a frying pan over medium-high heat until heated through.\u00a0<\/p>\r\n
TIP:<\/b> You can used tinned tuna if you only have leftover mash.\u00a0<\/p>\r\n
\u2022 VEGGIE SAUCE<\/b><\/p>\r\n
Leftover pasta and mash love this veggie-packed sauce \u2013 and so do toddlers! Make a batch and freeze in an ice tray so that you can just grab it out the freezer and use when needed.<\/p>\r\n
Ingredients<\/b><\/b><\/p>\r\n
2 Tbsp olive oil<\/p>\r\n
1 medium onion, finely chopped<\/p>\r\n
1 clove garlic, crushed<\/p>\r\n
1 x 410 g can Rhodes Quality Chopped & Peeled Tomatoes<\/p>\r\n
1 x 110ml Squish 100% Mixed Veg Puree <\/b><\/b><\/p>\r\n
Salt and pepper<\/p>\r\n
2 Tbsp basil leaves, finely chopped<\/p>\r\n
Method<\/b><\/b><\/p>\r\n
Heat the oil in a medium saucepan. Add the onions and fry until softened. Add the garlic and fry for a few minutes more. Add tomatoes and Squish 100% Mixed Veg Puree<\/b>. Simmer over low heat for 15 minutes or until thickened. Remove from the heat, season to taste and stir in the fresh basil.<\/p>\r\n
TIP:<\/b> Serve with a box of Squish 100% Fruit Juice. <\/b>Squish juices are made using only fresh fruit and contain no added sugar. Pick from a range of favourite flavours, including Apple; Pear + Prune;<\/b> and Apple + Grape Blend with Rooibos Extrac<\/b>t.<\/p>\r\n","protected":false},"excerpt":{"rendered":"
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