WE EAT | Weekly Toddler Menu Plan

Recipe {LINKS}

Berry Good Oats

Baked Penne (minus the meat) with Turkey Meatballs

Couscous with Chicken & Chopped Veggies

Cheesy Sausage & Egg Cups

Slow Cooker Veggie Chili

Salsa Turkey Patties with Guacamole

Mediterranean Chicken Meatballs

3-Herb Pesto Pasta

Quinoa & Spinach Patties

Vegetable Calzones

Nutella French Toast Rolls

Baked Quinoa with Brussels Sprouts & Chicken

1 1/2 cups quinoa, uncooked25 brussels sprouts, trimmed
3 Tbsp butter
3 Tbsp all-purpose flour
1 small yellow onion, diced
2 cups milk (I use 1%)
1 clove garlic, minced
1 Tbsp spicy brown mustard
Salt and pepper, to taste
8 oz. Monterrey Jack cheese, shredded
1 1/2 cup shredded chicken (2-3 chicken breasts cooked in the crock pot 6hrs on LOW, shredded)

Preheat oven to 400 degrees.  In a medium sauce pan, cook the quinoa in water with a generous pinch of salt, according to package, directions and then set aside.
In a large pot, add the brussels and 3/4 cup of water.
Cover the pot, bring to a boil.  Reduced to simmer for 12 minutes; add the cooked quinoa.In a saute pan over medium heat, melt the butter.
Whisk in the flour, onion, garlic, mustard, a generous pinch of salt and black pepper.
Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
Remove from heat, whisk in the cheese a handful at a time until completely melted.
Salt and pepper to taste.
Pour sauce over brussels sprout-quinoa mixture and toss to coat, mixing well.
Transfer mixture to a casserole dish and bake 35-30 minutes, until the top is nicely browned.

Meatloaf

Cooking spray
2/3 cup high fiber cereal, ground (makes about 1/2 cup)

1 medium onion, chopped 
3 garlic cloves, chopped
3 1/4 cups marinara sauce

3 ounces white cheddar or mozzarella cheese, diced or shredded

1/4 cup chopped fresh parsley

1/4 cup chopped green onions (white and light green parts only)

2 tablespoons grated Parmesan cheese

2 tablespoon prepared horseradish
2 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds lean ground beef (preferably sirloin)
1 large egg, lightly beaten

Preheat oven to 425°.Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup marinara, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray. Bake at 425° for 25 minutes or until done. Serve with 1/2 cup marinara sauce over top of each.

Re fried Bean & Cheese Quesadillas

2 whole grain flour tortillas

1/2 cup organic, fat-free refried beans

1/2 cup shredded colby jack cheese

Heat a non-stick skillet over medium high heat.  Layer tortilla and 1/4 cup cheese.  Drop bans by tablespoonfuls over the cheese.  Top with remaining cheese.  Top with second tortilla. Allow to cook until cheese begins to melt, about 4 minutes.  Flip and toast remaining side and continue to cook another 4-5 minutes.  Remove from heat and allow to rest for 5 minutes.  Cut into wedges and serve!