Advice Column, Nutrition, Recently, Recipes, Squish, Toddler

Turn leftovers into tasty toddler suppers

  • Squish
  • Category Advice Column, Nutrition, Recently, Recipes, Squish, Toddler

With a little culinary creativity, last night’sleftovers can be transformed into a quick and easy supper for your little one. These recipes will help you make tasty suppers in a flash – and help you cut back on food waste (and your grocery spend) too. It’s a win-win for everyone!


This dinner is so delicious and easy, it is worth cooking a little extra mash each time you make it so that you have leftovers for this toddler-friendly fish pie. We used Squish 100% Mixed Vegetable Puree, but it will be as yummy with Squish 100% Butternut + Carrot. Squish 100% Fruit and Veg Purees allow you to conveniently add natural goodness to your toddler’s mealtimes. They’re made using quality fresh fruit and veg and contain no preservatives, colourants or flavouring, so they’re as good as homemade, just minus the fuss!


  • 1 cup mashed potato
  • 1 x 110 ml Squish 100% Mixed Vegetable Puree
  • 1 x tin tuna, drained
  • 2 Tbsp milk
  • 1 Tbsp grated cheddar, for topping


Stir drained tuna, and Squish Puree into leftover mashed potato, mixing gently. Add milk to make the mixture more creamy. Place mixture in ramekins and top with grated cheese. Bake in the oven at 180° for around 15 minutes until heated through.

TIP: Got a little leftover cooked chicken in the fridge too? Switch the tuna for shredded chicken and follow the same method.


Leftover cooked pasta loves this sauce – and so does mash! This is also a great way to use up the leftover Squish 100% Fruit and Veg Purees you may have in your fridge too. You can use a mixture of them to make up the required amount – this recipe is forgiving so you could use a little more or a little less too. All Squish Purees come with a convenient resealable screw-on lid, so you don’t need to waste a drop. Just use what you need then pop it back in the fridge for later.


  • 2 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 1 x 410 g can Rhodes Quality Chopped & Peeled Tomatoes
  • 1 x 110ml Squish 100% Butternut + Carrot
  • Salt and pepper
  • 2 Tbsp basil leaves, finely chopped


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 Puree. Simmer over low heat for 15 minutes or until thickened. Remove from the heat, season to taste and stir in the fresh basil.

TIP: This sauce freezes well. Make a batch and divide into meal-size portions so you can just grab out of the freezer and use when needed.


The convenience of Squish 100% Fruit and Veg Puree means you can always serve your child a nutritious meal, no matter how little time you have – especially when you have other tasty leftovers on hand too! This recipe uses cooked rice and chicken. 


  • 1 cup cooked rice
  • 100g chicken, shredded
  • 1 x 110 ml pouch Squish 100% Apple, Sweet Potato + Sweetcorn


Heat a small saucepan over medium heat, adding a dollop of butter. Add rice and chicken and fry briefly. Add Squish Puree and continue stirring until heated through. 

TIP: Having ready-cooked chicken breasts in your fridge is the key to easy suppers. Steam a batch on Sunday night so you’re prepped for the week. You can add to leftover rice, mash or pasta and stir through a pouch of Squish 100% Veg Puree.  

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