WE EAT | Weekly Toddler Menu Plan

I had the pleasure of being a part of the Mama Meet and Mingle Hop over on Instagram yesterday.. Every week 5 of my favorite bloggers host this hop || Megan {@blessednestblog} Kaitlyn {@ourdailybit} Kenzie {@kenzieashcraft}, Britt {@britthavens}, Cecilia {@ceciliaharvard} || and they invite fellow mamas to host alongside them every week - helping to connect with other moms that we all might not otherwise. ANYway, the way the hop works is for each mom to pose a question to the group..well my question was 'WHAT IS YOUR FAVORITE GO-TO MEAL TO FEED YOUR FAMILY.

I was absolutely overwhelmed by the response!  I was having a blast, and literally couldn't put my phone down because I wanted to read each and every suggestion!  If ever you are in a meal planning slump - check out my IG post for 200+ options to get you out.  

In the meantime, here is this week's Toddler Menu Plan.  Enjoy!

Recipe Link List

Grilled Veggie & Hummus Wraps

Kale Caesar Quinoa Salad

Mexican Chicken Casserole

Sausage Spinach & Rice Bowl

Apricot Chicken Club Sandwich

White Cheddar Mac & Cheese

BBQ Chicken & Pineapple Pizza

Steel Cut Oats with Cinnamon & Blueberries

Recipes

Honey Bun Rolled Oats * 1/4 cup rolled oats, 2 tsp honey, 1/2 cup whole milk, 1/4 teaspoon cinnamon * Combine oats and milk in a small saucepan over medium heat.  Cook to a boil, stirring constantly, reduce heat.  Stir until smooth and oats are soft- about 4 minutes.  Add honey and cinnamon, along with addition milk as needed to thin.

Peanut Butter and Jelly Banana Burritos * 2-3 tablespoons peanut butter, 1 whole grain tortilla, 1 tablespoon jelly, one small banana * Layer starting with the peanut butter, then the jelly, and lastly top with sliced banana in the tortilla, and wrap like a burrito.

Banana Maple Oats Smoothie * 1/4 cup rolled oats, 6 ounces whole milk, 1 small frozen banana, 1/4 cup vanilla Greek yogurt, 2 tsp maple syrup *  Combine all ingredients in a blender- blend until smooth.

Pumpkin Bread * 1 1/2 cups sugar, 1 cup canned pumpkin puree, 2 eggs, 1/2 cup vegetable oil (I've used almond oil, too!),  1 3/4 cups all-purpose flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, 1/2 tsp. freshly grated nutmeg * Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan or spray with nonstick cooking spray. In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth, about 1 minute. In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick. Do not over-mix. Spoon the batter into the prepared pan. Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Un-mold the loaf onto the rack and let cool completely. 

Hummus Burgers (c/o @ourdailybit on Instagram) * 20oz lean ground turkey, 1 tbsp fresh parsley, 2 tsp ground coriander, 1/4 tsp salt, 1/4 tsp pepper, 7oz red pepper hummus, 1/4 cup olive oil - divided * Mix turkey, hummus, parsley, and coriander, form into 6 patties.  Heat a large skillet over medium heat.  Add in 2 tbsp olive oil to the pan, and add the patties- cook for 3 minutes on each side. To serve - spread small amount of hummus on both sides of the hamburger bun.  Top with tomato and cucumber slices.