We Eat | Weekly Toddler Menu Plan
Crock Pot Salsa Chicken {HERE}
Roasted Cauliflower with Chickpeas {HERE}
Cheesy Polenta with Meatballs {HERE}
Lasagna Roll Ups {HERE}
Stuffed Pizza Rolls {HERE}
Mango-Pineapple Smoothie
{1 c frozen mango chunks, 1/2 cup pineapple, 1/2 c whole milk, 2/3 cup vanilla Greek yogurt}
Turkey Pita Pizza
{Turkey sausage, marinara sauce, spinach or kale, shredded mozzarella cheese; layered over a whole wheat pita and toasted in the oven at 350 degrees until cheese is melted.}
French Toast Bites
{4-5 slices whole wheat bread, 4 eggs, 2 tablespoons half & half, 1/2 teaspoon vanilla extract, sprinkle of cinnamon; Combine all ingredients except bread together in a shallow bowl. Cut the bread into equal sized squares and dip into the egg batter, coating all sides. Place the pieces of bread into a skillet warmed over low heat. Cook over medium heat, until all sides are golden brown. When the bites are golden brown and done, sprinkle with powdered sugar}
Veggie Macaroni & Cheese
{1/2 pound cooked pasta, 2 cups shredded sharp cheddar cheese, 1 cup whole milk, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper; while pasta is still warm, add the milk, salt, pepper, and cheese to the pot, stirring until melted and cheesy. Stir in steamed broccoli, carrots, and cauliflower.}
Strawberry Oat Smoothie
{1/2 c sliced strawberries, 1/2 sliced frozen banana, 1/4 cup old fashioned oats, 1/2 cup whole milk yogurt, 1 teaspoon honey}
Summer Corn Chowder
1 lbs spicy Italian sausage (I use chicken sausage)1 TBSP canola or olive oil, for cooking1 large yellow onion, finely chopped4 stalks celery, chopped4 TBSP flour2 TBSP cumin8 cups chicken broth4 yellow potatoes, unpeeled and diced2 cans sweet kernel corn, drained2 cups milk or 1 cup half & half (I use fat free)1 ½ cups grated sharp cheddar cheeseSalt and pepper-Remove the sausage from its casings into a large stockpot that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, breaking the meat up, until onion is translucent and the sausage is cooked.-Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 20-25 minutes, until the potatoes are tender.-Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. DO NOT boil. Add the cheese and stir just until it melts.
May 15, 2014
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