WE EAT | Weekly Toddler Menu Plan

RECIPE LINKS

Banana Walnut Muffins

Coconut Honey No-Bake Bites

Curry Sweet Potato Burger

Maple Dijon Chicken - The World's Best Chicken EVER.

Strawberry Oat Smoothie

Oven Roasted Fajitas

Quinoa Sweet Potato Tacos

Lemon Chicken Stir-Fry

Raspberry Oatmeal Breakfast Casserole

Broccoli & Chicken Braided Bread

RECIPES

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