WE EAT | Weekly Toddler Menu Plan

Whole Wheat Orzo Salad with Buttermilk Dressing HERE

French Toast Bites HERE

Mexican Macaroni with Grilled Corn HERE

3 Cheese Chicken Pasta Bake HERE

Bacon & Corn Griddle Cakes HERE

{I used the leftover grilled corn from the macaroni recipe}

Black Bean & Quinoa Salad HERE

Summer Vegetable Rigatoni with Chicken HERE

Peaches & Cream Smoothie {serves 2}

1 cup whole milk, 1 cup frozen peaches, 1/4 cup whole milk vanilla greek yogurt

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Blend until smooth!

Chicken Sausage & Black Bean Soup

1 tablespoon olive or vegetable oil

1/2 pound chicken sausage, casing removed

1 yellow onion, chopped

3 - 4 cloves garlic, thinly sliced or chopped

1 tablespoon chili powder 

2 teaspoons ground cumin

1 teaspoon ground coriander

Salt and pepper

2 (15 ounce) cans no salt added black beans

3 cups 99% fat free, lower sodium chicken broth

Optional toppings: tortilla chips, crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapeños, diced tomatoes, chopped cilantro

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In a dutch oven or heavy pot, heat the oil over medium-high heat. Add the sausage and cook until browned, about 2 minutes. Add the onion, garlic, chili powder, cumin and coriander; season with salt and pepper. Cook, stirring, to toast the spices for a couple of minutes.
In a food processor or blender, puree 1 can beans and 1 cup chicken broth. Add to the dutch oven along with the remaining 1 can beans and 2 cups stock. Simmer over medium-high heat for a few minutes to thicken.
To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, and any of the toppings 

Crock Pot BBQ Chicken

1 (16 ounce) bottle Zesty Italian dressing

2 cups BBQ sauce (I love Sweet Baby Ray's Original)

4 boneless/skinless chicken breasts.  

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LOW for 6-7 hours. Shred and serve warm. 

Strain the "juice" off of the chicken and use it for additional- as SO yummy - sauce.

Black Bean and Sweet Potato Hash

2 large sweet potatoes, peeled and cut into small cubes

Drizzle of olive oils

Salt & pepper to taste

1 (15 ounce) can of black beans, rinsed and drained

4 whole eggs, slightly beaten with a splash of milk

1/2 red onion, diced

1/2 cup fresh cilantro, chopped

1 ripe avocado, cubed

Shredded cheese

1 lime, cut into wedges

Salsa or hot sauce (for the adult tastebuds)

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Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.

In a non-stick skillet, heat the onion and black beans over medium-high heat. When the onions are fragrant, stir in the eggs and gently scramble. add in the roasted potatoes ad chopped cilantro.  Serve with cubed avocado and shredded cheese.  (Squeeze of lime and a spoonful of salsa for non-toddlers)