Fresh Fast Foods for Toddlers

fast food from your kitchen

Fast Food Does Not Have to Be Junk Food!

“Fast” food does not have to mean going to one of “those” restaurants or buying some of “those” frozen kiddie meals at your local grocers! With a little time and some kitchen work, you can make your own “fast food” meals. If you made your own baby food, then you may remember taking a few hours a month to whip up fresh purées for storing for future meals.

Just because your baby is now a Toddler does not mean that you can’t continue to whip up meals a ‘la carte. As with making homemade baby food, the effort to make healthy Toddler meals is worth every minute of time! Prepare the recipes shown and freeze. When it’s mealtime, simply take out your choice and warm. Instant “not so fast” fast food!  Feel free to substitute any ingredients you feel may be inappropriate for your Toddler!


2 chicken breasts – sliced into thin strips (then sliced into cubes if you wish)
1 egg or plain yogurt
bread crumbs or crushed flaked cereal

Scramble egg or spoon 4 tablespoons yogurt into a wide bowl. Dip the breasts strips into the egg or yogurt.
Roll in the bread crumbs or cereal. Fry gently in pure olive oil (about 1-2 teaspoons) or
Bake until golden at the temperature you normally bake at (375F is a good temp)
Transfer to plate lined with paper towels, allow to cool and then wrap in foil or plastic wrap, then transfer to freezer.

hint Package up a Fast Food meal in a paper bag that your Toddler has decorated.

VIOLA, ready to eat chicken nuggets

CHEDDAR & VEGGIE PANCAKES From Grafton Village Cheese

2 carrots – 1/4 lb zucchini – 1/4 lb Grafton Cheddar – 6 oz potatoes
2 large eggs
1/4 cup bread crumbs
1/4 tsp salt
dash of cayenne pepper
vegetable oil

Peel carrots and potatoes and grate them, along with zucchini and cheddar cheese into large bowl. Stir in eggs, bread crumbs, salt and pepper.
Heat about 1/2″ vegetable oil in a 10″ skillet. Pour in 1/4 cup of batter. Press down with spatula and flatten.
Cook until well browned on both sides. Cook as many pancakes at a time as will fit in pan without touching.
As each pancake is done remove from pan and set on plate covered with paper towel to drain.
Serve hot. Makes approximately 12 cakes. Freezes well!

SWEET POTATO FRIES (These will not be of the same texture as “regular” french fries)

Scrub sweet potatoes (approx 6 medium/large ones) clean and/ or peel them if baby cannot handle the skins.
Cut into sizes that will suit your needs or, cut into strips that you may then cut down after baking
In a large bowl, add about 1/4 cup of olive oil.

To this you may add:
cinnamon, ginger, a pinch of brown sugar, etc.. (we add cinnamon and sometimes a bit of brown sugar).

Toss the cut up sweet potatoes into the bowl and stir so that the potatoes are drenched with the olive oil mix.
Dump mixture onto a baking sheet, drizzle remaining olive oil over the potatoes on the baking sheet.
Stir and swirl the potatoes on the baking sheet before placing in oven.
Bake for approx 30-45minutes or until tender at 400F


1 pound ground turkey or ground beef
bread crumbs
wheat germ
1 egg
spices such as garlic, pepper, basil, thyme and/or oregano

Mix ground beef with approximately
1 cup of bread crumbs, 1/4 cup wheat germ, 1 egg and the spices you have chosen.
Vary the measurements as you blend the ingredients, you may require more/less bread crumbs.

Roll into balls, bake at 375F until golden or for about 25-30 minutes. Do not allow these to burn.
Cover the pan with tin foil to help prevent burning if need be.
Use a small baking pan so you may shake and roll the meatballs around – helps to keep even cooking .
Cool, Wrap, Freeze!


Hodgson Mills Buckwheat Pancake Mix ( WE LOVE Hodgson Mills grain and mixes!!
Grated carrots
Grated zucchini
Grated cheese (cheddar, jack, colby – your choice)

Prepare buckwheat pancake mix as directed on the box and add 1/4 cup grated carrots and 1/4 cup grated zucchini
Fry gently in olive oil until done. Freezes and warms well! You can also add ham, turkey, chicken and/or cheese!


12 eggs (yes, you can freeze cooked eggs!)
12 English muffins
12 slices of cheese (American or light cheddar)
12 turkey or 100% natural pork sausages (round)

Fry the eggs individually (using a round pancake “cutter” will keep the egg shaped) Fry 3 at a time so that you can toast and prepare the English Muffins –
butter toasted English Muffins and prepare with slice of cheese and sausage. Put the cheese over the sausage to help melting.
Once eggs are fried, transfer egg to English Muffin on top of the cheese and sausage and close the sandwich.

Repeat until you have 12 Toddler “McMuffins”. Freeze and thaw before warming


2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg
1/3 cup all-purpose flour (use graham flour for a nice taste!)
1/2 tsp baking powder
1/4 cup milk (or more)

Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.
Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter.
The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.

Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.
Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well!


1 cup basmati rice – 1 1/2 pounds of Sweet Potato (orange not white ones!)
3/4 cup frozen baby peas – 3/4 cup zucchini
1/3 cup fresh breadcrumbs – 1 tablespoon ground cumin
1 garlic clove – 1 egg
2 tablespoons fresh flat leaf parsley
salt & freshly ground black pepper
olive oil

Cook the rice in a large saucepan of water (typically 2 cups of water per 1 cup rice)
Chop & steam or boil the sweet potato until tender, drain well. Mash until almost smooth.
Cut the zucchini into small dices – add zucchini and all other ingredients to mashed sweet potato and mix well,
season with salt & pepper if desired.

Divide the mixture into equal portions and cook in lightly oiled frying pan for approx. 3 minutes each side,
Drain on paper towel. Great warm or cold!


Peanuts and Tree Nuts have varied age recommendations for introduction. Typical ages for introduction are:

  • After One (1) Year for the Non Food Sensitive/Non-Allergic Child;

  • After Two (2) or Three (3) Years for the Food Sensitive/Allergic Child.

Some Medical Authorities even suggest holding off Peanuts and Tree Nuts until after Seven (7) Years old!  You should introduce these items with the consultation and recommendation of your baby’s Pediatrician!

Please note:  It is important that you ensure your Toddler is sitting upright when eating any and all foods.  Do not let your Toddler run around while eating any food!  Pay close attention to size of the foods that you offer your Toddler and be cautious of any foods you feel might pose a choking hazard for your Toddler.  For example, there are some Toddlers that may be able to eat grapes cut into pieces while other Toddlers might not.  Only you know your Toddler and his/her abilities to handle different foods of differing sizes and proportions!