Toddler Recipes {Delicious Delights for Little Ones}

My daughter has not always been a picky-eater. Really. I made all of her food since she was 6-months old and I had her try just about everything out there. She loved things that even I didn’t love; kale, cod, legume, barley, and a few others. I didn’t start seasoning her foods until about 8 months old and soon realized that she loved seasonings & spice. I didn’t, however, ever touch her fruits; those remained naturally sweetened. And than  she hit 11 months and was done being fed with by me thus was done with anything other than finger-foods. This is where the difficulties began. I managed to get her fed for a few months on some staples like peas, ground turkey, yogurt (which I could actually feed her) and a few other things. That brings us to 15 months old and another food-protest. I’ve come up with a few recipes for her and so far she likes them all. I always supplement with her favorites like steamed peas, blueberries, low-fat string cheese, applesauce, etc.

Here are the recipes, steps, and pictures. Poppy doesn’t eat red-meat so you’ll notice I make a lot of ground turkey, chicken, and vegetarian dishes. You could always substitute various ingredients based on what your child likes and what you have on mind. Be sure to keep in mind that Poppy likes spice, seasonings, and meals with multiple components. I realize not all children may be the same so, again, sub as necessary.

Mini Shell Pasta with a Vegetable Sauce

1-2 Cups Mini Shell Pasta
1/2 Medium White Onion
1 Red Bell Pepper
1 Cup Mushrooms
1 Carrot (I used about 12 small carrots)
1 TBLSP Minced Garlic
Salt & Pepper to taste
Chop all of the vegetables in a mini chopper (or Cuisinart) and get them to a really fine chop, borderline puree. While you’re chopping the vegetables boil your pasta (any shape is fine) according to package directions.
Saute the pureed/chopped vegetables in a sauce pan with the tablespoon of EVOO. You’ll want the sauce to all combine, thicken, and reduce almost by half. I brought the sauce to a boil than let it simmer for about 8 minutes or so.
Once the pasta is done, drain it, than toss it in with the sauce. Stir gently and leave them on medium heat for a few minutes to make sure it is all combined and heated through.

My hubby was home (we had our 20-week appointment for baby Hudson) and he said it smelled good and tasted it and loved it! I agreed. Poppy will have some as soon as she wakes up from her nap.

Vegetable, Quinoa, Cheese & Turkey Meatballs

1 Green Bell Pepper – Chopped
1/2 Medium Onion – Chopped
1 Carrot – Chopped
1/4 Cup Quinoa
1/2 Cup Mushrooms – Chopped
1/8 Cup Panko Crumbs (you can use bread crumbs)
1/2 TBLSP Minced Garlic
1/4 Cup Shredded Mozzarella
1 TBLSP Parsley – Chopped
1/2 tsp Cayenne Pepper
1LB Lean Ground Turkey
1 Egg
Salt & Pepper to taste

Chop all of the vegetables (by hand or mini chopper). Mix all ingredients together in a large bowl. Form into meatballs of your size preference. Place on baking sheet.

Bake at 375 for 30 minutes. Let them sit out for a few minutes once you take them out of the oven to make sure that they keep their juices and stay moist.
Poppy LOVES these. And I find them quite tastey, myself!! These are a staple for her meals.

Cheerio Crusted Chicken Tenders

2 Cups Multigrain Cheerios – Crushed
1lb Chicken Tenders
1/4 Cup Panko Crumbs
1/2 tsp Cayenne Pepper
1/2 Cup Flour
1 Egg
Salt & Pepper

Use 3 different bowls for the flour, the egg, and the crushed Cheerios which I mixed the cayenne pepper, salt, and pepper into. Dredge the chicken into the flour, than the egg, than the cheerio mixture.

Bake at 375 for 25 minutes.

Poppy loved these! They were so tastey and had a little sweet crunch & a slight spice to them.




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