Best Baby Kates Beefaroni Oamc Toddler Style Recipes

BEEFARONI

Beefaroni image

This homemade beefaroni is a hearty satisfying dish that appeals to the palates of children, the hearts of moms, and the appetites of all who enjoy it!

Provided by Kathleen

Time 28m

Number Of Ingredients 10

Ingredients

2 cups elbow pasta (uncooked)
2 tablespoons vegetable oil
2 cloves Garlic (minced)
1 medium onion (finely minced)
1 pound lean ground beef
2 teaspoons salt
1/2 teaspoon black pepper
2 cans condensed tomato soup
1 10 3/4 ounce can water
2 teaspoons sugar

Steps:

Prepare pasta according to package instructions. Drain well and set aside.
In a large saucepan, heat up the oil over medium heat. When the oil begins to shimmer, add onions and garlic, and saute, adjusting the heat as needed, until they are very soft. Add beef, salt, and pepper to the pan and cook until there is no longer any pink. Drain.
Mix together the soup, water, and sugar in a medium bowl. Add the soup mixture to the beef. Add the pasta and mix well. Continue to cook on medium until the sauce thickens, about 15 minutes.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 497 kcal, Carbohydrate 57 g, Protein 33 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 1245 mg, Fiber 2 g, Sugar 5 g

BABY KATE'S BEEFARONI (OAMC) TODDLER-STYLE

Baby Kate's Beefaroni (Oamc) Toddler-Style image

Creamy beef, carrots and pasta - just enough flavor but mild enough for my 1-year-old, who insists on feeding herself, but still can't chew everything. My daughter loved this. Make a batch and freeze in disposable snack containers (I got 8 small servings, approx 1 cup each.) ***This is an adoptee, I haven't worked through this recipe myself yet.

Provided by MommyMakes

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil (not extra virgin, I use light tasting)
1 lb extra lean ground beef (I used 94% lean)
1/2 small onion, very very finely diced
1 1/2 cups coarsely grated carrots
1 medium fresh tomato, peeled, seeded and chopped
1 cup filtered water
6 slices of pasteurized process American cheese (not processed cheese "food")
8 ounces uncooked pasta (choose something that chubby fingers can easily pick up, I used Barilla brand Pipette)

Steps:

Heat oil in skillet.
Add beef, carrots, tomatoes and onions. Cook until beef is completely cooked and crumbly; carrots will be soft, onions and tomatoes will be virtually non-existent.
During this cooking stage, add the water to make a "sauce".
Set aside when done.
While cooking meat mixture, cook pasta according to package directions.
Drain pasta and combine with meat mixture.
Tear up the 6 slices of cheese and stir into beef/pasta mixture until a creamy sauce forms.
It's done!
Freeze in small containers.
To reheat, defrost in refrigerator and heat in microwave or sauce pan. You can add a little water (2 tsp or so) to keep moist while reheating.