WE EAT | Family Meal Plan

Happy Friday! 

I must confess to slacking on meal planning.. even making a trip to the grocery store.  Between Thanksgiving, and even the girls' birthday party  we haven't done much for dinners over the last two weeks.  We usually keep it simple and fairly similar for breakfast and lunch, so those weren't an issue.. but I quickly realized how much I really need these meal plans.

We had waffles with peanut butter for dinner last night.  

Yea.. just one of those times:)

This week we are making the transition to skim milk - now that Parker and Jolie are 2 years old (still hasn't sunk in just yet..) we were given the 'okay' at their 2-year well visit to transition out from whole milk to 'whatever we drink at home.' 

I'll have to keep you posted on how this goes, but my kids are obsessed with milk and dairy products in general, so I don't think it will be an issue.  They went from breast milk to whole milk at 13 months fairly easy, so I'm not counting on this being a struggle.

If your babe (or babes) are younger than 2 years, just replace the milk and dairy in this meal plan with whole milk dairy.  Not a milk/dairy drinker?  Replace with whatever you use at home on the regular - totally acceptable.  

These meal plans are meant as a guide and to hopefully help you to make smart, healthy, and affordable choices when preparing meals for your family!  It helps so much for our family to have these - and I learned that first hand really over the last week.  The week after Thanksgiving was crazy and we had a fridge full of leftovers, so we didn't go without -
but this week I found myself thinking about ordering pizza or bringing home take out more than once.  Am I right??

I decided to transition from calling these Toddler Menus to Family Meal Plans.  Really- these are for the entire family within reason.  Most often, I'm eating whatever they are eating for breakfast, lunch and dinner.  Trying out a few new recipes this week - I saw a rerun of Giada making her Pizza Pot Pies on the Food Channel last week, and knew I had to make them for Parker and Jolie to try.  Chicken pot pie is a big hit in our house, so I am thinking that this will be great, too!  We are also trying out Chicken Caesar Salad for the entire family.  While we were out to eat for the girls' birthday dinner, Jolie and Parker basically stole my entire dinner salad right from under my fork! So.  Salad isn't weird for my 2 year olds, and we are going to have it for dinner:)

E N J O Y

R E C I P I E L I N K S

Pizza Pot Pies

Easy Tomato Soup

Buffalo Style Chicken Sloppy Joes

Brown Mustard Brussels Sprouts

R E C I P I E S

Veggie Quinoa Bowl

 1 cup cooked Quinoa (I use Uncle Ben's Quick Cook Pouches for ease)

1 cup fresh baby spinach leaves

1/4 cup golden corn

1/2 cup black beans, drained and rinsed

1 tablespoon olive oil

1/4 teaspoon black pepper

1/4 teaspoon salt

Combine cooked quinoa with olive oil, spinach, corn, black beans, S&P.  Serve with salsa and a sprinkle of cheddar cheese.  Can be heated up or left cold.

Brown Sugar Oats

1/4 cup rolled oats

2 tsp brown sugar

1/2 cup skim or lowfat milk

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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 brown sugar, along with addition milk as needed to thin.

Tortellini w Light Alfredo Sauce & Chicken Sausage

12 ounces frozen cheese tortellini

1 tablespoon olive oil

4 cloves garlic, pressed or minced

1 pound chicken sausage(about 4 links), casings removed

3 tablespoons flour

1 cup low sodium chicken broth

1 cup low-fat milk (I used skim)

3/4 cup freshly-grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

--

Cook pasta al dente according to package directions, in generously salted water.

Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Add your chicken sausage, browning and breaking up with a wooden spoon as it cooks.  Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low.

Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine.

Chicken Fried Rice

3 cups cooked long-grain brown rice (preferably left over rice)

1 large boneless skinless chicken breast, diced into 3/4-inch pieces

1 Tbsp sesame oil, divided

1 Tbsp canola oil, divided

1/2 cup frozen edamame

1/2 cup frozen carrots

3 green onions chopped

2 cloves garlic, minced

2 large eggs

3 Tbsp low-sodium soy sauce

Salt and freshly ground black pepper

Sriracha, for serving (optional)

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In a large non-stick skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.

Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add edemame, carrots, and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.

Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

Spaghetti Squash w Turkey Meatballs

1 medium spaghetti squash (about 2 pounds)

Kosher salt

3 tablespoons extra-virgin olive oil, plus more for brushing

1 batch of Turkey Meatballs (click)

Your favorite jarred or homemade tomato sauce (we use Classico)

2 tablespoons parmesan cheese + more for topping

--

For the Squash: Preheat the oven to 425 degrees. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.

While the squash is roasting, warm your tomato sauce and make your meatballs. 

I usually make the meatballs in advance.

 Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with a few meatballs, warmed sauce, and parmesan cheese.

Grilled Chicken Caesar Salad

6 ounces Grilled Chicken Breast

1 heart of Romaine, chopped

2/3 cup croutons

¼ cup shredded or shaved parmesan cheese

4 ounces Caesar Vinaigrette dressing

Caesar Vinaigrette Dressing

3/4 cup olive oil

3/4 cup distilled vinegar

2 tablespoons Dijon mustard

2 tablespoons sesame seeds

1/2 cup grated or shredded parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

--

Whisk together ingredients until combined.  Chill until ready to serve.

WE EAT | {Crock Pot} White Bean Chicken Chili + Cornbread

White Bean Chicken Chili

adapted from Love Taza 

4 (15oz) cans great northern beans, rinsed and drained

1 pound chicken breast

2 (4oz) cans mild diced green chilies

2-3 teaspoons ground cumin

2 teaspoons Italian Seasoning (salt-free)

2 teaspoons chili powder

1/2 teaspoon salt

3 cloves minced garlic

2 cups reduced sodium chicken broth

1/2 cup water

1 cup fat free Greek yogurt

Rinse and drain the beans, and place in the crock pot.  Season with salt, cumin, Italian seasoning  chili powder, and garlic.  Add in the diced green chilies, water, and chicken broth, and stir well to combine.  Layer the chicken breast over top of the bean mixture.

Cook on LOW for 8 hours, stirring once to ensure the beans don't stick to the bottom of the pot.  Remove the chicken breast from the crock pot and chop/shred.  Add back into the crock pot and stir.  Allow to warm for an addition hour or so, if desired.  Stir in the Greek yogurt until creamy and combined.  Allow to warm through and serve! 

 Eat over brown rice or quinoa, as the original recipe suggests, OR serve with cornbread (which is how we ate it this particular time) and an additional dollop of Greek yogurt or sour cream and sprinkle of cheese on top.  Totally essential to make it extra creamy and delicious! 

Mexican Cornbread

1 (8.5oz) package of corn bread mix (such as Jiffy)

1 whole egg

1/3 cup Mexican Crema (or milk)

1 (4oz) can diced green chilies

1/2 cup shredded Monterrey Jack cheese

Preheat pven to 400 degrees.  In a large bowl, combine corn bread mix, egg, crema, and green chilies until just blended- batter will be lumpy.  Pour mixture into a glass pie plate coated in cooking spray and top with cheese.  Bake for 15-20 minutes until golden.

I've decided that crock pot soups of any shape are a huge hit with the little birds.  

All starting with the ever so delicious Chicken Taco Soup.

Stirring in the cheese-y goodness is the most important part of the entire meal.  

I made the mistake ONCE to assist, and resulted in a new bowl of soup being poured, with a fresh dollop of the Greek yogurt on top.

Mom totally ruined the entire thing.

22 month old drama.

I can only hope for this kind of (mellow) drama at 16 years. 

Of course there are the essentials for dipping.  

I alway ensure they take several bites before offering something to dip with.  

I want to make sure they arent eating chips for dinner!  

The finest concentration.

There was also cornbread.  I honestly didn't give the benefit of the doubt and offer them corn bread.  When we sat down together and Parker realized that her dad and I were eating the bread over the chips, well.. she was just going to have to have some.

Another hit in this house.  Making just a few tweaks to an already incredibly simple recipe offered up the most delicious dinner meal, and amazing leftovers.  

I'm such a left-over lover.  I almost always make a little extra and in hopes there will be something left for me to tote to work (or eat for breakfast?) the next day, and this is fantastic.

WE EAT | Weekly Toddler Menu Plan

I've gotten a few questions here and there about these weekly meal plans.  Here are two of the most common that I wanted to address:

How do I come up with the meal plans?

Each week when I'm making my grocery list (usually on Thursdays before the weekend) I take an inventory of my pantry, fridge, and freezer and see what proteins I have and what grains I have on hand.  I will build my meal plans around what I have previously purchased (usually because of a sale on the meat), and then fill in the blanks as I go.  I am an avid reader of Cooking Light and have been for over 10 years, so thats the first place I stop for ideas.  I subscribe to the magazine as well, so I usually have that in my bag to flip through and doggie-ear recipes that catch my eye (and tummy).  I then scour my favorite foodie blogs for ideas, as well as my own personal recipes I've written.

I'm working on a how-to blog post about meal planning and how to get started - stay tuned:)

   

Do Parker and Jolie eat what you eat or do you make something separate for them at dinner?

We sit down as a family together and eat what I have prepared for all of us.  Occasionally there will be the toddler fail, we still eat together.  I cannot be a short order cook, so when it comes to our dinners we eat together.  As far as breakfast and lunch go, if I am home, I will eat with them, but most of the time they eat what is listed and my mother in law or Jordan will eat something different.

With all that being said - here is this week's meal plan!  We are on the go a lot, and this week is no different.  I have had couple requests for more quick and portable meal ideas (lunches) for toddlers, so I've done my best to make all our lives easier.  I almost always.. actually I always have a cooler to carry when we are out and about for water, snacks, and meals so we aren't making the repeat impromptu stop through the drive through.  We eat breakfast in the car a lot on the weekends, so it is most often self serving or some kind of smoothie.  Cheese and crackers, pasta salad, and turkey roll ups are a go to for lunches on the run.

Enjoy! 

Recipe Link List

Tilapia w Spinach & White Bean Orzo

Barley & Butternut Squash Risotto

Crock Pot Beef Stew

Kale & Caramelized Onion Grilled Cheese

Recipes 

Crock Pot BBQ Chicken

1 (16 ounce) bottle Zesty Italian dressing

2 cups BBQ sauce (I love Sweet Baby Ray's Original)

4 boneless/skinless chicken breasts.  

--

LOW for 6-7 hours. Shred and serve warm. 

Strain the "juice" off of the chicken and use it for additional- as SO yummy - sauce.

Sesame Chicken Pasta Salad

1/4 cup sesame seeds
1 (14.5 ounce) package whole wheat fusilli pasta
1/4 cup canola oil
1/3 cup light soy sauce
1/4 cup rice vinegar

1/4 apple cider vinegar
1 teaspoon sesame oil
2 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion

--

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine canola oil, soy sauce, vinegars, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.  Store in the fridge for up to 3 days.

Apple & Cheese Wraps

Slice 1 Granny Smith apple and one Honeycrisp apple into 1/2 inch thick slices. Slice cheddar cheese into 1/2 inch wide slices.  Place an apple slice and a cheese slice on top of deli turkey or ham and fold over deli meat to wrap.

Cheddar Omelet

Scramble one whole egg in a bowl; coat a small pan in cooking spray.  Once warm, pour egg into pan so that it covers the pan completely; cook 1-2 minutes and add cheddar cheese onto half of the egg; fold the other half over the top and let cook another 1-2 minutes; flip the omelet and finish cooking and cut into wedges.

Veggie Pesto Wraps

2 whole wheat tortillas

1/4 cup basil pesto

1 carrot, sliced thin

1 cucumber, sliced thin

1 red bell pepper, sliced thin

--

Spread thin layer of pesto over tortilla.  Layer veggies on the tortilla end closest to you.  Wrap tightly and serve!

Crock Pot Pumpkin Oats

adapted from Weelicious

2 cups water

2 1/2 cups milk

1 cup pure pumpkin puree

1 teaspoon pumpkin spice

2 tablespoons real maple syrup

1 cup steel cut oats

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Place all the ingredients in the crock pot and stir to combine.

Cover and cook on low for 5-9 hours (note that the cooking time can vary depending on your crock pot. Crock pots without non-stick surfaces tend to get hotter, so you’ll want to stick closer to a 5 hour cooking time).

WE EAT | Healthy Toddler Snacks

My kids snack all day.  We don't eat a lot at one meal sitting, and sometimes hardly at all - therefore snacking is our favorite hobby.  Parker is always (and I mean always) hungry.  If the girl moves to a 'hungry' state, we are all in for it.  The struggle is real, folks.

I've been meaning to write this post forever and a day - its probably been sitting as a draft for months, and I kept adding to it as the days went by and as we came up with something else that we enjoyed as a snack.  We started snacks when Parker and Jolie were around 8 months old.  We offered things like puffs, and the yogurt melts to start, and then moved to more 'real' foods as they approached the 1-year mark.  Goldfish, crackers, whole milk Greek yogurt, diced up soft fruits (strawberries, grapes, banana), and applesauce.

I've had a plethora of requests for gluten-free/dairy-free (surprisingly a lot of dairy free) options as meals and snacks, and I came to realize how much dairy we actually consume (Not only Parker and Jolie, but as a family).  I've done my best to include dairy-free options, so hopefully this will be found helpful to my momma's with babies that have a lactose intolerance or allergy.  

   

Healthy Toddler Snacks

• wheat thins crackers with string cheese
• sprouted toast bites with peanut butter
• Snap Pea Crisps (we eat these by the gallon) 
• kettle corn (older babies are best for this one- use close supervision)
• popcorn  (older babies are best for this one- use close supervision)
• rice cakes with diced avocado
• goldfish & raisins (mixed together in snack cup)
• hard boiled egg
• fresh berries tossed in Greek yogurt
• 100% fruit pops (frozen)
• Greek yogurt tube (frozen) - such as Chobani Champions
• apple slices with cheddar cubes
• banana slices with & peanut butter - 'sandwiches'
• whole milk cottage cheese with mandarin oranges
• Chex cereal with dried cranberries (mixed together in snack cup)
• 'ants on a log' : celery sticks spread with peanut butter and topped with raisins
• graham cracker (sticks) and cinnamon applesauce
• corn tortilla chips and home made bean dip (HERE - without the chipotle for the babes)
• carrot, bell pepper, & celery sticks with sweet potato hummus (HERE)
• corn tortilla chips with guacamole (HERE)
• whole grain tortilla spread with cream cheese and fruit preserves, sliced thin
• cucumber slices - cut thick - and ranch dressing for dipping
• honey wheat pretzel sticks with sliced swiss cheese
• sliced grapes & strawberries 
• whole grain goldfish & honey nut Cheerios (mixed together in a snack cup)
• diced dried apricots tossed with popcorn
• whole grain tortilla, spread thin with peanut butter, sprinkled with low fat granola - rolled tight and sliced
• Snack Kabobs: cheese cubes and grape halves on skinny pretzel sticks
• Oatmeal Raisin Bars (HERE)
• corn tortilla chips & plain hummus
• corn tortilla sprinkled with mozzarella and melted for 15 seconds in the microwave
• Baked Veggie Chips (HERE) with Roasted Beet Hummus (HERE)
• whole wheat pita bread triangles with hummus or spinach dip
• edamame (shelled) 
• fresh whole green beans with light ranch for dipping
• peanut butter mixed with yogurt & rice cakes for dipping
• Garlic Parmesan Baked Chickpeas (HERE) 
• yogurt covered raisins
• diced cantaloupe with cottage cheese
• apple slices & almond butter
• frozen purple grapes (our FAV for summer)
• strawberries dipped in greek yogurt
• mini toasted waffles and applesauce for dipping
• Almond Milk Mini Smoothies (1/2 c plain almond milk, 1/2 banana, 4 strawberries)
• cherry tomatoes with low fat ranch dressing
• No Bake Energy Balls (HERE)
• Yogurt Covered Blueberries (HERE)
• whole grain goldfish & sliced green grapes

WE EAT | Organic

Truth be told, I want to feed my kids healthfully.  My dietitian brain says - I MUST feed them well- EVERYthing organic, pre-washed, washed again, no sweets, no sugar, healthy proteins - steering clear of all saturated fats.  

And then I'm whipped back to reality and my mom brain says I MUST, but then there is always room from some of that fun stuff (like marshmallows and chicken nuggets).  

Seriously though.  Offering your kiddos the healthier option more often than not and making those treats an occasional occurrence is the healthiest (and most affordable) leg to stand on.  

The number one thing I come across as a mom chatting with other moms is the confusion over organic vs conventional (non-organic).  The grocery store can be a scary place to go when shopping for yourself.  Throw the obligation of feeding a couple of small mouths in the mix while standing front and center, empty basket in tow, you'll find yourself in a bit of a dilemma attempting to decipher between the vast array of produce available, and this is all before the mere thought of the term ‘organic’ comes to mind.  

That word is sprinkled throughout your grocery, placed randomly, or so it seems, on fruit, meats, and packaged goods- what does it actually mean?  While definitely not random, the word “organic” refers to the way farmers grow and process products, such as fruits, vegetables, grains, dairy products and meat. The USDA requires that organic produce be developed without using conventional pesticides and fertilizers made with artificial ingredients, sewage sludge, bioengineering, or ionizing radiation.

New organic foods are appearing daily with our choices now ranging from organic cereal to butter. Butter.  Organic butter is healthy (not.) Most families (like ours) cannot afford to go completely organic. But, which foods should you buy organic whenever possible, and which are okay to buy non-organic?

Meat, Dairy, and Eggs: Free of antibiotics, added growth hormones, and pesticides- organic meat, eggs, and dairy products are among those products I would recommend choosing organic over the conventional product. Organically raised animals eat an organic diet that does not contain pesticides or fertilizers. In the organic spectrum- I would suggest to purchase these items whenever available and as budget allows. We buy organic milk and yogurt 100% of the time, organic cheeses about 50% of the time (because that stuff is really expensive for the amount you can purchase - and we eat a lot of cheese), and organic meats when available.  

• Meat including Beef, Pork, Chicken, and Turkey
• Milk and Dairy Products
• Eggs

Fruits and Vegetables: The Environmental Working Group has developed two lists of produce items in regards to going organic. The Dirty Dozen are fruits and vegetables that are most likely to have higher trace amounts of pesticides, and the Clean 15 are those fruits and vegetables that are least likely to be contaminated with pesticide residues.  Most often I purchase the following organic fruits & veggies (when available and on sale): 

apples, grapes, spinach, kale, strawberries, blueberries, & potatoes (we eat the skins).  

See the FULL LIST {here}

Know Your Terminology. The terms “natural” and “organic” are not interchangeable terms. You may see “natural” and other terms such as “all natural,” “free-range” or “hormone-free” on food labels. These descriptions must be truthful, but don’t confuse them with the term “organic.” 

Only foods that are grown and processed according to USDA organic standards can be labeled with the organic seal.

The Cooking Light website has awesome clarification of some of these terms {HERE} and again related the baby food making {HERE}.  I used this as a resource when I started thinking about making Parker and Jolie's first baby foods {Part I HERE and Part II HERE}.

Not all foods have to be purchased organic. Packaged or highly processed foods such as chips, pasta, crackers, bread, cereal, oil, and canned or dried fruits and vegetables don’t have a difference in safety and nutrient values between the organic and non-organic versions.  Those organic fruit snacks or organic cookies aren't doing much for you outside of increasing your grocery budget.  

The Envirnmental Working Group provides excellent insight, as well as a full list (beyond the clean 15 or dirty dozen) They also have a PDF download for easy carrying when shopping for your produce.  Before I had these down to a science in my brain I actually did carry it around as a reference.

The gist.. Dietitian over her shops the conventional most of the time and splurges on the organic for some of the important things.  

What about you?  Organic all the time, most of the time, or not at all?

WE EAT | Weekly Toddler Menu Plan

Recipe {LINKS}

Berry Good Oats

Baked Penne (minus the meat) with Turkey Meatballs

Couscous with Chicken & Chopped Veggies

Cheesy Sausage & Egg Cups

Slow Cooker Veggie Chili

Salsa Turkey Patties with Guacamole

Mediterranean Chicken Meatballs

3-Herb Pesto Pasta

Quinoa & Spinach Patties

Vegetable Calzones

Nutella French Toast Rolls

Baked Quinoa with Brussels Sprouts & Chicken

1 1/2 cups quinoa, uncooked25 brussels sprouts, trimmed
3 Tbsp butter
3 Tbsp all-purpose flour
1 small yellow onion, diced
2 cups milk (I use 1%)
1 clove garlic, minced
1 Tbsp spicy brown mustard
Salt and pepper, to taste
8 oz. Monterrey Jack cheese, shredded
1 1/2 cup shredded chicken (2-3 chicken breasts cooked in the crock pot 6hrs on LOW, shredded)

Preheat oven to 400 degrees.  In a medium sauce pan, cook the quinoa in water with a generous pinch of salt, according to package, directions and then set aside.
In a large pot, add the brussels and 3/4 cup of water.
Cover the pot, bring to a boil.  Reduced to simmer for 12 minutes; add the cooked quinoa.In a saute pan over medium heat, melt the butter.
Whisk in the flour, onion, garlic, mustard, a generous pinch of salt and black pepper.
Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
Remove from heat, whisk in the cheese a handful at a time until completely melted.
Salt and pepper to taste.
Pour sauce over brussels sprout-quinoa mixture and toss to coat, mixing well.
Transfer mixture to a casserole dish and bake 35-30 minutes, until the top is nicely browned.

Meatloaf

Cooking spray
2/3 cup high fiber cereal, ground (makes about 1/2 cup)

1 medium onion, chopped 
3 garlic cloves, chopped
3 1/4 cups marinara sauce

3 ounces white cheddar or mozzarella cheese, diced or shredded

1/4 cup chopped fresh parsley

1/4 cup chopped green onions (white and light green parts only)

2 tablespoons grated Parmesan cheese

2 tablespoon prepared horseradish
2 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds lean ground beef (preferably sirloin)
1 large egg, lightly beaten

Preheat oven to 425°.Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup marinara, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray. Bake at 425° for 25 minutes or until done. Serve with 1/2 cup marinara sauce over top of each.

Re fried Bean & Cheese Quesadillas

2 whole grain flour tortillas

1/2 cup organic, fat-free refried beans

1/2 cup shredded colby jack cheese

Heat a non-stick skillet over medium high heat.  Layer tortilla and 1/4 cup cheese.  Drop bans by tablespoonfuls over the cheese.  Top with remaining cheese.  Top with second tortilla. Allow to cook until cheese begins to melt, about 4 minutes.  Flip and toast remaining side and continue to cook another 4-5 minutes.  Remove from heat and allow to rest for 5 minutes.  Cut into wedges and serve! 

WE EAT | 'Berry Good Oats

If I let my children own the pen that writes the meal plans they would choose oats for every single meal.  We eat oats often.  Peanut butter oats are a favorite.  Sometimes we put granola in it.  Most of the time we add a little sliced banana.  Other times its brown sugar and cinnamon.

I continue to try to be creative as the week's go by for a variety of options to mix in to this whole grain.

Today I give you..

 Berry Good Oats

(serves one)

1/4 cup whole oats

2/3 cup (organic) whole milk

1 tablespoon strawberry fruit preserves

1 sliced strawberry

3-5 sliced blackberries 

2 teaspoons chia seeds

You might be questioning the chia..but the girls hardly notice them, and it gives these berry oats a little nutritional boost. Chia seeds are higher in antioxidants than blueberries and have more calcium than whole milk. They are very high in Omega-3s, magnesium, fiber, iron, potassium, and protein.  I bought 2 pounds of chia seeds at Sam's for like $7 bucks.  Bulk isn't always the way to go, but it is for sure in this case.  

Jordan uses chia in his smoothies and oatmeal, so we have a family of chia users up in here.

..can we talk about these bowls?   Nûby™does it again with their Sure Grip™ Bowl.  I actually think this is really intended for spoon feeding younger babies, but the polypropylene bowl is practically non-breakable (when thrown from the alpha heights of a high chair..) and the rubber bottom helps keep the bowl put when Parker and Jolie are attempting to spoon out their food, rather than chasing it around their entire tray.

The contour shape helps to keep the oats on their spoon rather than in their lap and eventually onto my floor.

Ginny has learned very quickly where to lay for the best chance of catching a taste.  

Parker never fails to provide the very best foodie faces.  

I have no doubt that in twenty years she will question my photo opportunities. 

The same way it pains me to view the hundreds of baby pictures of me with a mullet. 

Adorable, yo.

Jolie Grace.  

WHY does she put the spoon in her hair at every meal?  If we aren't wearing a big fat hair bow, we are wearing our food.  

I find oatmeal for hours after breakfast is over.  

 Owell- at least they are loving what they are eating.  Saving a little up on top that mop won't hurt anybody.

These oats are good!  Berry Berry good indeed.

WE EAT | Weekly Toddler Menu Plan

Whole Wheat Orzo Salad with Buttermilk Dressing HERE

French Toast Bites HERE

Mexican Macaroni with Grilled Corn HERE

3 Cheese Chicken Pasta Bake HERE

Bacon & Corn Griddle Cakes HERE

{I used the leftover grilled corn from the macaroni recipe}

Black Bean & Quinoa Salad HERE

Summer Vegetable Rigatoni with Chicken HERE

Peaches & Cream Smoothie {serves 2}

1 cup whole milk, 1 cup frozen peaches, 1/4 cup whole milk vanilla greek yogurt

-- 

Blend until smooth!

Chicken Sausage & Black Bean Soup

1 tablespoon olive or vegetable oil

1/2 pound chicken sausage, casing removed

1 yellow onion, chopped

3 - 4 cloves garlic, thinly sliced or chopped

1 tablespoon chili powder 

2 teaspoons ground cumin

1 teaspoon ground coriander

Salt and pepper

2 (15 ounce) cans no salt added black beans

3 cups 99% fat free, lower sodium chicken broth

Optional toppings: tortilla chips, crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapeños, diced tomatoes, chopped cilantro

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In a dutch oven or heavy pot, heat the oil over medium-high heat. Add the sausage and cook until browned, about 2 minutes. Add the onion, garlic, chili powder, cumin and coriander; season with salt and pepper. Cook, stirring, to toast the spices for a couple of minutes.
In a food processor or blender, puree 1 can beans and 1 cup chicken broth. Add to the dutch oven along with the remaining 1 can beans and 2 cups stock. Simmer over medium-high heat for a few minutes to thicken.
To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, and any of the toppings 

Crock Pot BBQ Chicken

1 (16 ounce) bottle Zesty Italian dressing

2 cups BBQ sauce (I love Sweet Baby Ray's Original)

4 boneless/skinless chicken breasts.  

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LOW for 6-7 hours. Shred and serve warm. 

Strain the "juice" off of the chicken and use it for additional- as SO yummy - sauce.

Black Bean and Sweet Potato Hash

2 large sweet potatoes, peeled and cut into small cubes

Drizzle of olive oils

Salt & pepper to taste

1 (15 ounce) can of black beans, rinsed and drained

4 whole eggs, slightly beaten with a splash of milk

1/2 red onion, diced

1/2 cup fresh cilantro, chopped

1 ripe avocado, cubed

Shredded cheese

1 lime, cut into wedges

Salsa or hot sauce (for the adult tastebuds)

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Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.

In a non-stick skillet, heat the onion and black beans over medium-high heat. When the onions are fragrant, stir in the eggs and gently scramble. add in the roasted potatoes ad chopped cilantro.  Serve with cubed avocado and shredded cheese.  (Squeeze of lime and a spoonful of salsa for non-toddlers)