Always trying to change things up for breakfast in our house, I went 
to the grocery to buy breakfast sausage patties. Bad idea. The sodium in 
the frozen patties I found was off the charts! Wow. But how can I deprive Kenya of breakfast sausage? Back to the test kitchen for me.
These patties take only seconds to make because you toss all the 
ingredients in the food processor, whiz them up and form them into 
mini patties. I bought organic turkey and pork at Whole Foods since their meat doesn’t contain hormones and is excellent quality. Whole Foods is also unofficially known as 
”Whole Wallet” for their high prices, but I was 
shocked that my recipe still cost A LOT less then buying FOUR boxes of frozen patties 
that would yield the same amount.
I even added apple and spices to give them a sweet note and give a 
little zip. After cooking them, just pop the ones you don’t need into 
a labeled freezer bag and toss them in the freezer so you have them on hand any time of the day — Which is a good thing because these sausages are perfect for any meal.

Wee Sausage (Make 20 Patties)

1/2 Lb. Ground Pork
1/2 Pound Ground Turkey (I used dark meat turkey because it has more iron then white meat, but you could also use white meat )
2 Tbsp Onion, chopped
1/2 Apple, peeled and cored (gala, golden delicious and fuji are good choices)
1 Clove Garlic
1 Tsp Fresh Thyme (or 1/2 Tsp Dried)
1/2 Tsp Fennel Seeds
2 Tsp Maple Syrup

1. Place all the ingredients in a food processor and pulse to combine.
2. Using your hands, form 1 tbsp of the mixture into patties.
3. After all the patties are formed, heat a large non stick pan over medium heat.
4. Cook for 3 minutes, flip the patties and cover for 2 minutes.
5. Uncover and cook an additional minute or until patties are cooked through.
6. Cool and serve.

Is it a yam or a sweet potato? How did we start confusing the two? The yam is probably what you’re looking for if you want that sweet tuber that reminds you of sweet potato pie. But if you’re looking for a similar tasting but incredibly healthy alternative for your baby, sweet potatoes are one of the most complete foods. They’re a super source of beta-carotene, and also a good source of magnesium, potassium, Vitamin C and E. When you’re picking them, look at the skin of the potato and choose ones that are deep orange in color. The darker the color the more antioxidants they contain. Antioxidants help your baby’s immune system to combat disease.
Culinarily this recipe seems like an unusual mix of flavors. You’ll be shocked at how the tang of the tomato, the sweetness of the sweet potato and apple and the light herbal tone of the basil create a heavenly dish — in my opinion, one your baby will love.

Chicken and Sweet Potato with Apple (15 Baby Servings)

1 Chicken Breast, boneless and skinless
1/2 Sweet Potato, peeled
1/2 Cup Apple, peeled and chopped
1/2 Cup Tomatoes, peeled and chopped, canned or fresh
1/2 Tsp Basil, fresh

1. Place chicken in a steamer basket over boiling water for 3 minutes.
2. Add sweet potato and apple to the pot and continue steaming for
another 5 minutes or until chicken is cooked through and vegetables are
tender.
3. Place all the ingredients in a food processor and puree. Add water
from the steamer to make smooth.
4. Cool and serve.

I actually got the idea for this puree from a friend. She was giving her
grand-daughter this puree out of a jar and I asked her how much it cost.
$1.49 for a tiny jar of food! I was kind of blown away at how the costs
could rack up knowing how much food Kenya eats and how much he loves
variety.
If you are busy and working full time, I get it. Your baby is lucky to
be eating healthy, organic food. If you could make it fresh (the benefit
being it would retain more vitamins since it’s not living in a jar for
weeks — maybe even months) and it would cost a fraction of the price,
wouldn’t it be better to make your own?!
I bought three organic items for this recipes. The mango was $1.69, the
bag of carrots was $1.39 and the apple was 69 cents. That’s a total of
$3.77 and I had 3/4 of the bag of carrots and some mango leftover. There
are 10 servings in this recipe which means it would cost give or take
$14.90 (that’s a savings of $11.13).
This puree has a heavenly flavor. The mango and carrots are packed with
Vitamin C and Beta-Carotene which your baby’s body converts to Vitamin A
which is needed for healthy skin and vision. Trust me, this won’t be a
hard puree to sell to your little one.

*A NOTE ON MANGOES- There are tons of contraptions and different ways to
cut mangoes. I peel the mango with a carrot scraper and the cut around
the pit. Figure out approximately where the pit is placed and cut a big oval off
one side and then the other. Turn it and cut the remaining strips off
the long side. This way it comes right off the pit and you won’t waste
any of the delicious mango.

Mango, Apple and Carrot Puree (10 Baby Servings)

1/2 Cup Baby Carrots, chopped
1 Cup Mango, chopped
1 Cup Apple, peeled and chopped

1. Put carrots in a steamer pot over boiling water for 3 minutes.
2. Add mango and apple for 2 minutes or until everything is fork tender.
3. Put in a food processor until smooth.
4. Cool and serve.