This week’s good cop, better cop routine is chicken chili, and parsnips.
Add 1 TBSP olive oil to a large pot and heat. Add 2 cloves minced garlic and saute about 1 minute. Add 1lb ground chicken or turkey. Sauté the meat, stirring occasionally, until no longer pink. Stir in 14 oz strained tomatoes, 1 tsp dried oregano, 1/2 tsp onion powder, 1 tsp paprika, 1 tsp cumin, 1/2 tsp salt. Simmer for 20 minutes.
Separate 4 oz into a blender, along with 1 packet/ 2 scoops of Lil Mixins for each serving. Alternatively, use a stick blender in the pot to crush any chunks bigger than a ½ a pea.
Peel and dice 3 medium parsnips. Discard any particularly tough core pieces. For an older child, I would roast these, but for a baby, it’s best to steam them. Add diced parsnips and about1 inch of water to a medium saucepot. Steam until the parsnips are very soft.
Drain and while still hot, toss with a tablespoon of butter. Allow to cool, and mash with a potato masher. Fold in 1 packet/ 2 scoops of Lil Mixins for each serving.