WE EAT | Weekly Toddler Menu

GOOOOD Day to you, friends!  It's Friday.  Probably my favorite day of the week.  I like Wednesday, too - but Friday is better.  

After over 2,200 entires into the Tiny Tags Giveaway, Laura Fairchild is the WINNER!  Congrats on your Tiny Tag, Laura!  You will love, love, love it, girl.
Don't forget to check out Instagram to find out the winner of the Freshly Picked Giveaway!

Come back Monday for another fun giveaway from one of my favorite baby brands!

Now- onto the food.  Another transitional week into the Fall weather.  A few crock pot meals are on the menu, and I've taken some tips from a few of my favorite foodie blogs to make Toddler Meals more fun.  The weekend is usually jam-packed with things to do, so you'll find simple, on-the-go meals for Saturday and Sunday.  I give my crock pot extra love on these days.  We try really hard not to eat out while we are on the go, breakfast and lunch are typically portable meals.

Happy Eating! 

Recipe Link List

White Bean Chili

Garlic Chicken & Potatoes

Mexican Bean Tortilla Wraps

Lemon Pesto Penne

Recipes
Sweet Potato Hummus
3 large sweet potatoes (about 4 cups mashed)
1/4 cup tahini
1/4 cup fresh lime juice
2 garlic cloves, minced
3 teaspoons ground cumin (more of less depending on your own taste)
1 1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Heat oven to 400 degrees.  Roast sweet potatoes until soft, about 60-70 minutes.  Remove from skins. Place the potatoes and remaining ingredients in a food processor and process until smooth.

Crock Pot Mexican Chicken

Place 1 large sliced yellow onion in the bottom of your crock pot.  Layer1 pound raw chicken breast (I often throw them in there while frozen), 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1/4 cup fresh cilantro (or 1 tablespoon dried), and 1 (15oz) can Italian diced tomatoes.

Cook on LOW for 6 hours.

Pita Pizza

Preheat oven to 400 degrees.  Top 1 mini whole wheat pita with 1/4 cup tomato sauce.  Sprinkle with a pinch of Italian herbs and 1/4 cup shredded mozzarella.  Place on a foil lined baking sheet and bake until cheese is melted - about 8 minutes.  Cut into wedges and serve.

   

Veggie Fried Rice

(adapted from Pinch of Yum)

2 tablespoons toasted sesame oil

2 cloves garlic, minced

1 tablespoon ginger paste (found in the produce section)

3 whole eggs

4 cups brown rice (previously cooked and cooled)

1 cup frozen corn

1 cups frozen peas

2 cups fresh baby spinach

1 zucchini, diced

2 tablespoons rice vinegar

3 tablespoons soy sauce

Heat one tablespoon oil in a large pan over medium heat. Add the garlic and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently scramble until just cooked, 1-2 minutes.

Turn up the heat to medium high and add the rice and remaining 1 tablespoon of oil. The eggs should stick to the rice.

Add the frozen corn, peas, spinach, zucchini, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat.

Egg Salad

6 hard boiled eggs, chilled and peeled

1/4 cup mayonnaise

1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon

1/3 cup finely diced celery (about 1 small stalk)

1 tablespoon minced fresh parsley

Kosher salt and freshly ground black pepper

Combine eggs, mayonnaise, lemon juice, celery, and parsley in a medium bowl.  Season with salt and pepper. (Store in a sealed container in the refrigerator for up to 3 days.)

Turkey Sausage Tacos

2 tablespoons extra-virgin olive oil

3 green onions, chopped

2 cloves garlic, minced

1 to 2 teaspoons ancho chile powder, plus more for sprinkling

1 pint cherry tomatoes, quartered

1 1/4 pounds turkey sausage, casings removed

12 hard taco shells

1 mango, cubed

Juice of 1 lime

1/4 head romaine lettuce, shredded

1 cup shredded cheddar cheese (about 4 ounces)

Preheat the oven to 325 degrees. Heat the olive oil in a large skillet over medium-high heat. Add 3/4 of the green onion, garlic, chile powder and half of the tomatoes. Cook until the tomatoes release their juices, about 3 minutes. Add the sausage and cook, breaking up the meat, until it begins to brown, about 5 minutes.

Meanwhile, put the taco shells on a baking sheet and warm in the oven, about 6 minutes. Mix the mango with the lime juice in a medium bowl; sprinkle with chile powder. Add the remaining tomatoes and the green onions and toss.

Fill the taco shells with the sausage mixture and top with the lettuce, cheese and mango salsa.

Strawberry & Cream Cheese English Muffin
Split an English muffin and toast the halves. Spread each half with whipped cream cheese. Top with a thin layer of strawberry jam, followed by a layer of strawberry slices.

Crock Pot BBQ Pork Loin

3 lbs. pork tenderloin

1 (8oz) can Dr. Pepper

2 teaspoons minced garlic

3 teaspoons chili powder

1 teaspoon ground oregano

2 tablespoons Worcestershire sauce

1 cup BBQ Sauce (I use Sweet Baby Rays)

Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the crockpot. Cover and cook on LOW for 6-8 hours.

When the meat falls apart easily, shred it directly in the crockpot with two forks. Add the BBQ sauce and stir with the liquid in the crockpot.

Preheat the oven to 400 degrees (or use the broil setting if you have that) and transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (less time if you have a broil setting).

Transfer to a serving platter and coarsely chop.

Brands
Whole Milk Greek Yogurt: Greek God's
Cous Cous: Near East boxed cous cous OR Rice Select
Mini Waffles: Eggo or Earth's Best
Granola Bars : Clif Kids Zbar
Fruit Pouch: Ella's Kitchen