WE EAT | Weekly Toddler Menu Plan

I amped it up a little more with the Fall Fare - we are in the first week of October, ya'll!  Can you believe it?  Warm meals and root veggies are the way to my heart during this time of year.  We have a jammed packed week, so in turn simple meals with a handful of ingredients were my focus for this meal plan. If it didn't fall into those guidelines, I made sure I was able to make it ahead of time so that it was good to pop in the oven when the time was right.

While we are loving the warm comforts of fall food, its a smoothie kind of week for us.  Parker has been cutting her bottom cuspid teeth for what seems like forever.  When she is teething, she doesn't have an appetite, so smoothies are a fun way to get her to eat a little more and get those calories in.  Smoothies and muffins.
The girl loves her carbs.

Recipe Link List

Mashed Potato Casserole

Fall Vegetable Curry

Sweet Potato Soup

Bacon & Wild Mushroom Risotto

Potato & Chicken Sausage Gratin

Turkey Meatballs

Recipes

Orange Banana Smoothie

1 frozen banana
1/2 cup orange juice
1 handful fresh baby spinach
5 whole strawberries

Combine the banana, orange juice, strawberries, and spinach in a blender and process until smooth.

Chocolate Banana Smoothie

1 frozen, ripe banana

1 packet chocolate Carnation Instant Breakfast

1 tablespoon almond or peanut butter 

3/4 cup whole milk

Combine all ingredients in a blender and process until smooth.

Fruit Salad

1 pound of strawberries, quartered

1/2 pint blueberries

1/2 pint raspberries

1 small bunch grapes

Toss to combine. Good in a sealed container for 2-3 days in the fridge.  

I usually make this the night before and allow it to sit in the fridge until the next day. 

Sweet Potato Cakes

adapted from Cooking Light

2 1/2 tablespoons olive oil, divided

1/2 cup chopped yellow onion

6 garlic cloves, crushed

1 3/4 cups grated sweet potato (about 8 ounces)

5/8 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1/2 cup panko (Japanese breadcrumbs)

2 1/2 tablespoons fresh lime juice, divided

1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained

1 large egg

Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion and garlic to pan; sauté 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan; sauté 2 minutes. Combine potato mixture, panko, 1 1/2 tablespoons juice, chickpeas, and egg in a food processor; pulse until chickpeas are coarsely ground. Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until browned. Carefully turn patties over. Place pan in oven; bake at 400° for 6 minutes or until browned.

Chocolate Zucchini Muffins

adapted from Parents.com
Makes 12-15 muffins

 2 eggs

1 cup buttermilk

1/2 cup oil

2/3 cup brown sugar

1 tsp. vanilla

1/2 tsp. salt

1-3/4 cup flour

1/2 cup cocoa

2 tsp baking powder

2 cups shredded zucchini

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Set aside. In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in zucchini. Fill the prepared muffin tin liners about 3/4 of the way. Bake 25-30 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.

Breakfast Crostini
adapted from Parents.com
 1/4 of a baguette, sliced in half lengthwise

1/2 cup ricotta (or cream cheese)

1 Tbsp. honey

1 cup blueberries, sliced

Combine the ricotta and honey. Spread evenly over the baguette slices and top with sliced berries.

Quiche Muffins
adapted from Parents.com
 1 cup onions, chopped

1 cup diced deli ham or turkey

1-1/2 cups cheese (cheddar, Swiss or Gruyere)

5 large eggs

3/4 cup half and half

3/4 cup 2% milk

1 Tbsp. fresh chives, chopped

Preheat oven to 425 degrees F with rack in middle.

Spray a muffin tin with pan spray.

Cook bacon for 5 minutes in a 12-inch heavy skillet over medium-high heat. Add onions . Cook until onions are translucent, another 5-7 minutes.

Put 1 tablespoon of the onion mixture into each muffin tin.

Whisk together eggs, cream, milk, cheese and salt and pepper and pour over onion mixture.

Bake until tops are golden and custard is set in center, 20 to 25 minutes.

Cool slightly before removing from the pan.

Grilled Salmon & Broccoli Rice Bowl

3 cups small broccoli florets

1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)

1 tablespoon olive oil

8 ounces skinless salmon, grilled

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup chopped green onions

3 ounces mild cheese (such white cheddar)

Steam broccoli 5 minutes or until crisp-tender.

Heat rice according to directions.

Heat oil in a large nonstick skillet over medium-high heat. Add salmon; sprinkle with onions and cheese, stirring until cheese begins to melt. Stir in rice; fold in broccoli. Cook 1 minute or until thoroughly heated.

Dijon Brussels Sprouts
adapted from Cooking Light

16 Brussels sprouts

2/3 cup water

1 tablespoon whole-grain or Dijon mustard

1 tablespoon butter

1/4 teaspoon black pepper

1/8 teaspoon salt

Halve Brussels sprouts; place in a saucepan with water. Bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in mustard, butter, pepper, and salt.