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 cooking

1 large yellow onion, finely chopped

4 stalks celery, chopped

4 TBSP flour

2 TBSP cumin

8 cups chicken broth

4 yellow potatoes, unpeeled and diced

2 cans sweet kernel corn, drained

2 cups milk or 1 cup half & half (I use fat free)

1 ½ cups grated sharp cheddar cheese

Salt 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.