WE EAT | Weekly Toddler Meal Plan

Going for simple and quick with LOTS of leftovers this week.  It's been a hectic one and I'm finding that having leftovers on hand for Jordan when he is home, or for me to bring to work, is helpful  to make things easy.  I've also planned this week's menu around make ahead meals.  I made a little extra Turkey Meatballs from my Meatball Soup recipe and turned them into lunch for P&J the next day..and did the same with leftover Parmesan Butternut Squash.  I threw them into a couple tortillas the next day for a quick and wholesome meal.

I suppose I am getting ready for the upcoming holiday when I will have more leftovers to do with? 

Who knows- but doesn't it make life so much easier??

Recipe Clickables

Chicken & Broccoli Mini Pies

I double this recipe and freeze for a quick lunch or dinner

Italian Winter Soup

Spinach & Artichoke Quinoa Bake

Lemon Romano Chicken 

Served with Whole Wheat Angel Hair & Balsamic Roasted Cherry Tomatoes

Pumpkin Cinnamon Overnight French Toast

Black Bean & Butternut Squash Burritos

Sweet Potato Biscuits 

Recipes

Banana Berry Smoothie

serves 2

1 cup frozen blueberries

1/2 cup frozen raspberries

1/2 frozen banana

3/4 cup whole milk vanilla Greek yogurt

handful of spinach (or whatever greens you choose!)

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Place all in a blender and process until smooth!

Spinach & Swiss Scramble

serves 2

2 whole eggs

2 egg whites

1/8 teaspoon salt

1/8 teaspoon black pepper

Cooking spray

1/2 cup baby spinach, rough chopped

2 tablespoons shredded Swiss cheese

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In a small bowl combine eggs, whites, salt and pepper until blended.  Heat a small non-stick skillet coated in cooking spray over medium-high heat, add spinach and cook until just wilted.  Reduce heat to medium.  Add egg mixture and cook, stirring frequently until eggs are thickened and scrambled.  Stir in cheese.

Cheese Tortellini w Chicken & Veggies

adapted from Roxana's Home Baking 

2 tablespoons olive oil

1 large sweet onion, chopped

1 sweet bell pepper, chopped

2 (14 oz) cans no-salt added diced tomatoes

1 pound chicken breast (about 2), cooked and shredded

1/2 cup lower sodium, fat free, chicken or vegetable broth

1/2 cup  0% Greek yogurt (I use FAGE)

1 cup frozen peas

12oz frozen cheese tortellini

1/2 cup shredded cheddar cheese

1 teaspoon Italian herb seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

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Heat oven to 375 degrees.

Heat a large non-skillet skillet over medium high heat.  Add olive oil, onion, and bell pepper and sauce until golden and soft.  Add tomatoes and chicken and then stir in the tortellini, peas, and chicken stock and cover, simmering for 4-5 minutes.  Remove from heat.  Add salt, pepper, herbs, and Greek yogurt.  Pour into a large casserole dish (or leave in the skillet if it is oven safe) and bake, uncovered for 30 minutes. Sprinkle the cheese over top and return to the oven to allow to melt until bubbly.  

Apple Butter Oats

serves 2

1/2 cup old fashioned oats

1/2 cup milk

1/2 cup water

1 tablespoon flax seed meal

1 teaspoon cinnamon

1/4 cup apple butter (homemade HERE)

1 teaspoon maple syrup

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In a medium saucepan, warm the oats, milk, & water. Bring to a boil and reduce to simmer.  Add in the flax seed and cinnamon and continue to cook stirring frequently, until all the liquid is absorbed.  Remove from heat and stir in the apple butter and maple syrup

Turkey Meatball Soup

adapted from Add a Pinch

EASY Turkey Meatballs HERE

1 medium sweet onion

2 tablespoons olive oil

2 cloves garlic, minced

1 (28oz) can diced tomatoes

1 teaspoon Italian herb seasoning 

1 tablespoon Worcestershire sauce

2 cups tomato sauce

1 cup vegetable broth

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Prepare the meatballs according to directions (HERE).  While the meatballs bake, heat olive oil in a large stock pot over medium high heat.  Add onions and sauté until golden and soft. Stir in garlic and sauté until fragrant. Add in remaining ingredients and bring to a simmer for 15 minutes.  Stir in meatballs and serve with crusty bakery bread!

Parmesan Butternut Squash

1 medium butternut squash, peeled and cut into 1-in cubes

(I often use the store prepared squash found in the prepared fruit and veggie section of the produce)

2 tablespoons olive oil

1/2 cup panko

1/2 cup grated Parmesan cheese

salt and pepper to taste

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Heat oven to 400 degrees.  Toss squash with olive oil, salt and pepper and arrange on a foil lined baking sheet.  Roast squash for 20-25 minutes, until golden and soft.  Remove from the oven and switch broiler to HIGH.  

Place squash in a medium baking dish.  Toss bread crumbs with parmesan, salt, and pepper.  Sprinkle over the squash.  Broil for 1-2 minutes until topping is golden brown.  

Root Beer Pulled Pork

2 pounds pork tenderloin

12 ounces root beer (not diet)

1 cup of your favorite BBQ sauce (I love Sweet Baby Ray's)

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In your slow cooker, whisk together the root beer and bbq sauce.  Add pork and heat on LOW for 8 hours. Shred with two forks.  I serve these on slider buns or sweet potato biscuits!  Great on salads, mixed into pasta, OR on a baked potato:)