WE EAT | Weekly Toddler Menu Plan

Cheese & Spinach Tortellini {HERE}
California Quinoa Salad {HERE}
Sweet Potato, Kale, Sausage Casserole {HERE}
Turkey Pepperoni Pockets {HERE}
Potato Pancakes {HERE}
Chicken Gyro Patties {HERE}
Turkey & Veggie Sloppy Joes {HERE}
Mango Smoothie

{1 c frozen mango chunks, 1/2 frozen banana, 1/2 c whole milk, 2/3 cup vanilla Greek yogurt}
BBQ Chicken & Macaroni Bake 
{Chicken breast, bottled Zesty Italian dressing, BBQ sauce – LOW for 7 hours, shred.  Cook whole wheat elbow noodles and prepare cheese sauce (HERE) Mix chicken and macaroni together and bake at 350 degrees until bubbly.}
Chicken Fajita Quesadillas
{Whole grain white tortillas [Tia Rosa], fresh organic baby spinach, shredded monterrey jack cheese}
Chicken Salad
{1/2 cup cooked and shredded chicken breast, 1 tablespoon mayonnaise, 1 tablespoon plain Greek yogurt, juice of 1 lemon wedge, 1/8 tsp salt, 1/8 tsp pepper, 2 tablespoons chopped celery, 1 tablespoon dried raisins or cranberries}


April 21, 2014

  1. J Dubs says:

    Thanks for the food ideas! One question- how do you make the cheese for the BBQ Chicken & Macaroni Bake? Thanks!

  2. Maggie says:

    I have the same question how do you make the cheese sauce for the BBQ Chicken & macaroni? These ideas help so much when planning! Thank you so much!