The Weekly Toddler Recipes
January 2008 through….
Our Toddler Recipe website, will be offering a new recipe for Toddlers each week! We will catalogue recipes for 3 months at a time. These recipes will include all categories of foods and meals; from healthy toddler snacks and lunches to yummy soups and Toddler salads!
We hope that your Toddler will enjoy these weekly recipes!
11 March 2008 – Tortilla Lunch
This week’s recipe features one of my boys’ favorite lunch items, the tortilla. There have been times when I would ask them what they wanted on their tortillas and lucky for you, I am not going to add their suggestions
The all-time favorite tortilla lunch is the cheesy/eggy/turkey-y/broccoli-y/wheat germy tortilla. The only trouble with this recipe is that you may not have the ingredients on hand. I always cook more food than I need for a meal so that I can freeze and use the leftovers. This allows us to come up with the cheesy/eggy…you know tortilla!
Cheesy/Eggy/Turkey/Broccoli/Wheat Germ Tortilla
2 whole grain tortillas
1/2 cup shredded cheddar cheese
1 cup of thinly diced turkey (cooked)
1 cup steamed broccoli
wheat germ – sprinkled as desired
Scramble 2 eggs in a frying pan with EVOO (extra virgin olive oil) and add the broccoli and turkey when the eggs are almost cooked. Cook until the eggs are no longer runny and are firm.
Warm tortillas in a toaster oven or in your regular oven.
Place tortilla on a plate and cover with the egg scramble. Sprinkle the cheese over the eggs and then sprinkle wheat germ on top. Roll up the tortilla or fold in half. Serve warm with cottage cheese with fruit dices mixed in.
04 March 2008 – Flax Cookies
This week’s recipe is for a healthy cookie! When doing some research on flax, we found this yummy cookie recipe from . Our boys love cookies but they think of cookies as “treats” and do not have them everyday. When feeding your toddler or older child, it’s important to remember that “treats” are not bad if they are looked upon as treats and not as a staple of a daily diet! Cookies are not an everyday food! It’s wonderful to see my little boys’ eyes light up when they get a “treat” and they savor it!
Farmland Flax Cookies – A popular cookie that everyone loves.
Butter 1 1/3 cups
Granulated sugar 1 1/4 cups
Brown sugar 1 1/2 cups
Flax seed- 1 1/2 cups
Large eggs 3
Vanilla 1 1/2 tsp
All-purpose flour 3 1/2 cups (try a mix of whole wheat flour/all purpose)
Baking soda 1 tbsp
Oatmeal 3 cups
In a bowl, cream butter and sugars; add flax seed. In another bowl, beat eggs and vanilla together. Combine with flax mixture. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients. Form dough into 4 cm (1 1/2 inch) round logs. Place in freezer and chill. Preheat oven to 180°C (350°F). Slice into .5 cm (1/4 inch) medallions. Place on baking sheet leaving about 5 cm (2 inches) between cookies.
Bake 13 to 15 minutes. Remove from sheet and cool Yield: 108 cookies (5 cm/2 inches)
I’d toss in some raisins and dates, some cinnamon and a dash of ginger too! I bet 1/2 of a mashed banana or even 1/2 cup of diced apples would be lovely in this recipe too!
21 January 2008 through 25 February 2008
We’ve been slacking with posting the Weekly Recipes and we apologize. Below you will find several weeks worth of recipes and I’m sure you’ll love them! Our family has been battling the Flu and other winter-won’t-go-away sickies since the first week in February. I only hope that March will bring us all better health! So without further ado – Weeks of Weekly Recipes!
Fast Chicken Soup
1 cup no-salt, low fat chicken broth
1/2 cup diced cooked chicken (save some from your dinner one night!)
1/4 cup of ditalini or alphabet pasta
pepper and garlic powder to taste
toss in a 1/2 of a small diced onion if desired
Bring broth to a boil with the 1/2 cup of chicken then add the pasta. Cook on medium heat until the pasta is done to your toddler’s preference (my twins prefer al dente).
Toss in a handful of frozen peas and/or carrots to provide some color if desired.
Awesome Apples & Groovy Grape Chicken
1 cup of smooshed or quartered red or green grapes (buy Organic as grapes are on the “dirty dozen list from the for pesticide levels)
1/2 cup applesauce
1 chicken breast
Prepare a small frying pan with 1 tablespoon of olive oil. Warm pan and then add the chicken breast. Sautee the chicken until both sides are golden – remove chicken and dice (don’t burn your fingers!)
Add applesauce and grapes to the pan. Add the dices of chicken back to the pan and continue to sautee until the chicken is fully cooked. Add a dash of cinnamon for a nice taste!
When making this for your toddler, please decide if your toddler will be able to handle the grape quarters. If you feel that these would present a choking hazard, please smoosh the grapes until you are sure they are “safe” for your toddler. Also note, cooked grapes are very soft and mushy!
1 16-oz package frozen chopped spinach, cooked, drained, and chopped further if needed
1 cup Seasoned bread crumbs – (3/4 cup breadcrumbs and 1/4 cup wheat germ or flax meal is a healthy substitution!)
1 ½ cups shredded cheddar cheese Try tomato & basil cheddar!)
3 Large eggsor 5 egg yolks
Heat oven to 375F1. Lightly coat a baking sheet with olive oil and set aside.
2. Combine all remaining ingredients and mix well. *Add seasonings if you like – garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired*.
3. Shape mixture into nuggets or fun shapes such as squares or squigglies etc..and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm
You can “roll” this out and then try using small cookie cutters to make these into fun shapes!
Creamy Rice Pudding from Carnation
1 1/3 cups of water
2/3 cup long grain white rice (use long grain brown and add extra 1/4 cup of water!)
1 can (12 fl oz) evaporated milk
1/2 cup of raisins (you can also use dried cranberries or cherries or even diced bananas!)
1/2 cup of sugar
vanilla (recipe calls for 1 /2 teaspoons but we use 3!)
dash of nutmeg and cinnamon (try some ginger too!)
2 large eggs, lightly beaten
Add water and rice to a large pot and bring to a boil then reduce to simmer. Simmer until water is absorbed, about 25 minutes.
Stir in milk, fruit, sugar, spices, vanilla and bring back to a boil. Remove a little portion of the rice mix and add to the eggs. Slowly add the egg mix back to the pan and whisk. Bring to another boil and cook (whisk whisk!) for abaout 2-5 minutes. Serve warm or cool.
Serve with yogurt mixed in and wheat germ sprinkled on top. This makes a yummy breakfast too!
Alfredo Sauce – Nothing says Yum like Noodles & Sauce! Is it “unhealthy”? This sauce is actually full of iron and protein and calcium. Remember, everything in moderation. Serving this sauce everyday is probably not a good idea!
1/2 cup plus 1 or 2 tablespoons of butter
3 cups of heavy whipping cream (you can use 1/2 and 1/2 or light cream. I use 2 cups of light cream and 1 cup 2% milk)
a few pinches of nutmeg or ginger
3/4 cup grated Parmesan, 3/4 cup grated Romano (Peccorino is best for us)
3 egg yolks
pepper to taste
Melt the butter in a saucepan over medium heat then add the cream and whisk or stir continuously. Stir in the Parmesan and Romano and then whisk until melted. Add the egg yolks and spices. Whisk until everything has mixed well then simmer over medium-low for 3 to 5 minutes.
You can add bits of ham, pork, chicken or even peas and cooked ground beef to this for your little one. Pour over noodles and dig in. May we suggest alaphabet noodles or ditalini?
14 January 2008 – Fun with Cheese! This simple recipe is great for fingers! Try it with our Cucumber Dip too!
1/2 cup all purpose flour (using wheat flour makes this more nutritious but may yield a more gummy texture)
1/4 cup of butter
1/2 cup of shredded Cheddar – preferably the small thin shreds
dash of pepper
dash of garlic powder
Mix the Butter and Flour together and then add the cheese & egg (spices are optional). You will then have a “dough”.
Roll this dough into thin logs and & bake for about 10 mins @ 375 F. You may wish to bake these for 15-20 minutes depending on the thickness of your logs.
If you notice browning on the bottoms, turn the logs over 1/2 way through the cooking time!
Cucumber Dip (from our website and the Food Network )
2 (8-ounce) containers plain yogurt
1 pound cucumber, peeled, seeded, and chopped finely (squeezed dry between paper towels)
2 teaspoons snipped fresh dill plus dill sprigs for garnish
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt (leave out!)
In a sieve lined with cheesecloth (using a coffee filter works in a pinch!), let the yogurt drain, set over a bowl, covered and chilled, for 6 hours. Pour the yogurt liquid from the bowl and then stir together the drained yogurt, the cucumbers, the snipped dill, the garlic, the oil, the lemon juice, and salt to taste.
**It is important to gently fold the yogurt into the rest of the ingredients. Too much stirring or using a blender or food processor may break the yogurt down so much that you have a very runny dip!
Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with toast points, other soft cooked veggies or even baby meatballs!
Quick & Easy Cucumber Dip
1 (8-ounce) container plain non-fat yogurt (no need to drain when using non fat yogurt)
2 cucumbers, peeled, seeded, and chopped finely (or pureed) – be sure to drain excess liquid
pinch of garlic powder, pepper and basil
Mix all ingredients gently then chill and serve.