WE EAT | Weekly Toddler Menu Plan

Crock Pot Stuffed Peppers {HERE}

Homemade Corn Dogs {HERE}

Grilled Chicken Veggie Bowls {HERE}

Zucchini Tots {HERE}

Quinoa Fruit Salad {HERE}

Greek Turkey Tacos {HERE}

Sweet Potato & Quinoa Patties {HERE}

Broccoli Cheese Soup

{3 c veggie stock, 2 c chopped broccoli florets, 1 c diced white onion, 15oz can evaporated milk, 2 c shredded sharp cheddar cheese

Heat stock, onion, & broccoli to a low boil.  Simmer for 5 minutes. Add the milk and simmer for another 5 minutes.  Remove from heat and add cheese, stir until melted.}

Peach Berry Smoothie

{1/2 cup blackberries, 1 cup frozen peaches, 1/2 cup raspberries, 1/2 cup vanilla Greek yogurt, 1 cup whole milk}

Crock Pot Pesto Chicken

{6 oz jar of pesto, 4-6 chicken breast fillets, 1/2 cup of chicken broth,1 packet of Hidden Valley Ranch Dip; LOW 7 hours}

Veggie Tortilla Pizzas

{1 small flour tortilla, 1/4 cup diced/sautéed peppers and onions, shredded whole milk mozzarella; baked until cheese is melted}

Strawberries'n'GREEN Smoothie

{1/2 of a large banana, cut into chunks, 6 frozen strawberries, 2 cups spinach, 1/2 cup vanilla Greek yogurt, 1 cup whole milk}