Ingredients:
Foxy Vegetables
Foxy Fruits Chicken or other meat (optional)
Cooking Instructions:
Wash and rinse your hands and equipment thoroughly. Babies are especially susceptible to
germs, and you don’t want any to get in your food. Prepare Foxy Fresh Vegetables, or fresh fruits,
by scrubbing, peeling, and removing pits or seeds. Remove all bones, skin, gristle, and fat from
meats. Do not use leftovers to make baby food. Cook food in a small amount of water until tender.
Vegetables and fruit retain more vitamins if they are steamed or baked. Do not add salt or
seasonings. Babies can dehydrate quickly with added salt and may not eat food with
seasonings. Do not add sugar, honey, or any other form of sweetener other than 100% fruit juice.
Sugar can also dehydrate a baby. Besides, babies like fruits and other foods just the way they are.
Puree or mash cooked food. Do not let baby food sit at room temperature for more than two hours.
Harmful bacteria in the food grow very well if given a chance. Refrigerate or freeze baby food
as soon as possible.

Serving Suggestions:
One to three extra servings (use within two days) of your prepared baby food can be stored in
the refrigerator. Use cooked Foxy Fresh Vegetables or cooked fruit within three days. Meats and
raw fruit should be used the next day. To store longer than two days, freeze the prepared foods in
clean ice cube trays covered with plastic wrap. After the food is frozen, put the cubes in freezer
bags. Seal tightly, be sure to label what it is and the day you cooked it. Store up to 3 months.

To serve, thaw in the refrigerator and heat or heat in a small dish or custard cup set in a pan of
water. Do not heat the food too much. Microwaves can heat a food unevenly, form hot spots,
and destroy vitamins. One spoonful of food may be cold, yet the next spoonful could burn your
baby's mouth. Always stir the food well before feeding your baby.

Ingredients:
1 tablespoon Oil
1 cup coarsely chopped almonds
1 Onion, chopped
1/2 Green pepper, chopped
2 cups Orange juice
2 Cinnamon sticks
5 Cloves, whole 1/4 teaspoon Turmeric
1/4 teaspoon Ground red pepper
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 cup Couscous
1/4 cup Raisins
1/2 cup Green onions, chopped

Cooking Instructions:
Heat oil in a large skillet and cook almonds until lightly toasted. Add onions and green
pepper; cook until soft. Add orange juice, cinnamon sticks, cloves, and spices and bring to
a boil. Quickly stir in couscous and raisins, then cover and turn off heat. Let stand 5 minutes,
or until liquid is absorbed completely. Fluff with a fork before serving. Sprinkle each
portion with the green onions.

Ingredients:
Two 11-oz. cans condensed cheddar cheese soup
2 1/2 cups water
2 teaspoons instant minced onion
3/4 teaspoon salt 1/4 teaspoon pepper
One 6-oz. package dry hash brown potatoes
One 12-oz. can luncheon meat, cubed
One 16-oz. can whole green beans, drained

Cooking Instructions:
In large skillet, stir soup and water together until smooth. Add seasonings. Stir in remaining
ingredients. Heat through, stirring frequently, until potatoes are tender.