WE EAT | Weekly Toddler Menu Plan

Maple Dijon Chicken – The World’s Best Chicken EVER.

BLT Risotto
I made THIS Pioneer Woman recipe last week {AH-mazing}, and then stumbled upon THIS recipe in the most recent issue {August 2014} of Cooking Light and decided to combine the two.  Jordan is a HUGE fan of risotto, and the rice dish is so versatile that you can virtually add anything to it. 
6 center-cut bacon slices
3 cups grap tomatoes, halved
10 ounces fresh baby spinach
1 large onion, diced
4 cloves garlic, minced
2 cups Arborio Rice
1 cup white wine
5 cups vegetable broth
1/2 cup grated parmesan cheese
Heat a large nonstick skillet over medium-high heat. Add bacon; cook 6 minutes or until crisp. Remove bacon from pan; crumble. Add tomatoes and 1/2 teaspoon kosher salt to drippings in pan; cook 3 minutes or until tomatoes are tender, stirring occasionally.  Remove from the pan and set aside
Replace the skillet over medium high heat and add onion and garlic. Stir and cook for 2 to 3 minutes, or until onion starts to turn translucent. Reduce heat to medium-low. Add dry Arborio rice to the pan and stir it around for a couple of minutes, taking care not to burn it. Pour in white wine and stir gently, allowing the rice to absorb the liquid. After the wine is absorbed, begin adding warm vegetable broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go, and add salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it absorbs until the risotto is the perfect doneness.  Stir in parmesan cheese, bacon, and tomatoes.  Add baby spinach and cover the skillet, allowing the spinach to wilt.  Season with additional salt and pepper as needed.  

Peanut Butter and Jelly Banana Burritos
Layer 2-3 tablespoons peanut butter on a whole grain tortilla.  Top with 1 tablespoon proffered jelly.  Place one small banana (whole or sliced) in the tortilla, and wrap like a burrito! 

Turkey Sausage & Kale Stuffed Sweet Potatoes
2 baked sweet potatoes 
2 garlic cloves, minced

1 small yellow onion, diced
1/2 pound lean turkey sausage, cooked and crumbled
1 teaspoon garlic powder
6 ounce contain fresh baby kale
salt and pepper, to taste
Heat 2 tablespoons olive oil in a large pan over medium-high heat.

Add onion and garlic.
Once onions are golden translucent, add in sausage to combine.  Season with garlic powder, salt, and pepper.  Add in baby kale and cover to help the kale wilt.

To serve, cut open lengthwise and mash insides up with a fork. Layer the turkey sausage mixture over top!
Avocado & Turkey Lavash Wrap
Spread 2 tablespoons softened cream cheese over lavash bread.  Layer 1/2 sliced avocado and turkey deli slices (I prefer Boar’s Head).  Roll and eat.  

English Muffin Mini Pizza
Toast English Muffin just until golden.  Top with marinara sauce (or pizza sauce), turkey pepperoni, and shredded part-skim mozzarella cheese.  Place in toaster oven or microwave just until cheese is melted.  Slice or cube for easier handling.
Peach-Berry Smoothie
1 Banana, sliced
1/2 cup frozen blueberries
1 cup fresh spinach
1 cup frozen peaches
3/4 cup whole milk


August 8, 2014

  1. Kelly says:

    Hey Amber! I love your blog and always enjoy these posts. My 10 month old is starting table food and I am looking for all of the ideas I can find! Would you share with me what kind of yogurt you give the girls? I really want to use Greek yogurt because of the added protein, but all of the ones I see at the store (Chobani, usually) are 2% or 0%. I am having trouble finding whole dairy.

    Thanks for any help you can offer!

  2. crash. says:

    excited to try these!!!! thanks for always posting. to be quite honest, it makes my life easier when other people can give me ideas on how to feed my (picky) babe.

  3. Amanda Klein says:

    Thanks for sharing! We are all about the PB + banana burritos over here, but your BLT risotto??? Pioneer Woman and Cooking Light mag are my FAVES, can't wait to try what you came up with!

  4. amber says:

    Hi Kelly!
    We love the Greek God's full fat Greek yogurt:)

  5. Suzanne says:

    I love that your girls eat what you are eating. I get frustrated with parents that cook a separate dinner for their kids (usually consisting of chicken fingers or the likes) and then complain that their kids are picky eaters. Thanks for sharing the recipes! I can't wait to try some of these out.