super recipes for toddlers

toddler weekly recipe archives
The Weekly Toddler Recipes - Archives

August 2007 through December 2007

 

 

Carrot & Zuchinni Fritters, Apple-Millet Cookies, Fruit Pizza, Stuffed Pumpkin Bowls, Apple Dumplings, Butternut Mac-n-Cheese and more.

 

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!

 

08 December 2007 - Egg Nog Pudding

 

A so easy-peasy recipe, we are almost ashamed to post it! There's nothing fancy and no long hours of preparation at all! We used an instant vanilla pudding; many of you may choose to make a more healthy vanilla pudding base. Our kiddos seldom have sweet treats and during the holidays, we let them indulge in a few of the "junky" offerings. At least the Egg Nog is a bit healthy! Just a little treat! With this recipe, the secret is using Egg Nog instead of milk!

 

Egg Nog Pudding 2yrs. old +

1 package of Vanilla Instant pudding
2 cups of pasteurized Egg Nog (the regular kind, not the new flavored versions!)

 

Empty pudding packet into a bowl then add the 2 cups of cold Egg Nog. Whisk until the mix becomes a bit thick. Pour pudding into 1/2 cup servings and allow to set and cool for an hour or more. Serve with a dash of cinnamon and nutgmeg and for an extra treat, a big squeeze of whipped cream!

 

01 December 2007 - Butternut Mac-n-Cheese

 

A new twist on Mac-n-Cheese - enjoy!

Butternut Mac-n-Cheese

1 medium buternut squash or 2 cups of mashed anc cooked butternut squash
Macaroni of your choice (our toddlers LOVE the tri-colored "wheels")


To make the Cheese Sauce:
Make a roux! The roux is the basis for many cheese sauces and gravies! Use equal parts butter and flour - milk as needed to achieve the saucy texture you desire - cheese as needed but not too much to make the sauce thick.

In medium saucepan, melt butter and stir in flour to make a thinnish paste. Cook 1 to 2 minutes, stirring constantly, then whisk in milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Remove pan from heat and stir in cheese or keep pot on low heat and stir constantly until cheese is melted and a cheesy sauce is attained. Add pasta.

 

When we make it for the family, we use the following:
2 tablespoons butter
2 tablespoons flour
1 to 1 1/2 cups milk
4 to 8 ounces of cheese (Cheddar, Jack and Colby together are very good!)
Cheese Sauce for Mac n Cheese is really an experimental thing!

 

When Macaroni is done cooking and you have made the cheese sauce, combine and mix well. Add the butternut squash and mix again.
Add the mix to a greased 2-1/2-qt. baking dish,
Sprinkle with shredded cheddar and breadcrumbs if desired
Cover and bake at 325 degrees for 20 minutes

 

20 November 2007 - Scalloped Potatoes with Bits & Baubs

 

Potatoes - Potatoes often get a bum rap for their relative lack of nutrients. While they may be low amongst the super nutritious foods, don't pass up this yummy and nutritious dish! Double the "sauce" recipe if using a deep baking dish. Of course, double the "sauce" recipe just because it makes this dish more yummy!

 

Scalloped Potatoes with Bits & Baubs

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
2 cloves of garlic chopped
Paprika
cubed ham
frozen peas (8 oz. bag)

 

In a greased 2-1/2-qt. baking dish, layer potatoes and onion. (we sprinkle shreeded cheese in the layers too!)
Sprinkle cubed ham and frozen peas on each layer - as much as you want
In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
Cover and bake at 325 degrees for 2 hours or until tender.

 

08 November 2007 - Sweet Plantain Fry

 

Plantains - Plantains are most common in tropical areas of the world. They are a staple in many diets and are used as a starch, much like white potatoes and rice. For more recipes and info, visit Turbana.

 

Sweet Plantain Fry: This comes to us from RP's most yummy blog We love to cruise around here and experiment with her wonderful recipes!

3 Ripe plantains
1 egg Egg
2 tbsp Sugar
1 tsp Black sesame seeds
pinch of Salt a pinch
pinch of Cardamom powder
1 cup of All purpose flour

 

Heat up oil in a wok. Cut the plantain in half, and make 3 slices from each piece. Set aside.Whisk egg and sugar together until smooth. Add sugar and cardamom powder. Add flour and enough water to make a smooth batter. Stir in the sesame seeds. Dip the plantain slices in the batter and then deep fry until golden color.

 

01 November 2007 - Good Morning Casserole

 

Eggs Glorious Eggs! Eggs are yummy, healthy and versatile! One of the best things about eggs is that you can tuck in a lot of extra nutrition into them! We're sharing a "casserole" from our favorite egg recipes site. the American Egg Board.

 

Good Morning Casserole: Involve your Toddler in making this - stirring the eggs, sprinkling the cheese, veggies or hash browns etc.

• 4 slices bread, crust trimmed
• 6 eggs
• 1 1/2 cups skim or low-fat milk
• 4 slices cooked turkey bacon, crumbled
• 1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese, divided
• 1/4 cup (1 oz.) shredded reduced-fat Swiss cheese, divided
• 1/3 cup sliced mushrooms
• 1/4 teaspoon seasoned salt, optional
• 1/2 cup frozen hash brown potatoes, thawed

Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping. Set aside. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover and refrigerate overnight.

Bake, uncovered, in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes.

 

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21 October 2007 - Apple Dumplings

 

We have been so busy with the new menu format on our baby food site that we are behind in posting the weekly recipes. We are adding 3 weeks worth of recipes and our humble apologies!

 

Apple "Dumplings" Involve your Toddler in making these easy & yummy apple snacks!

1 9 inch ready-made pie crust (we are able to make 18 little dumplings with 1 pie crust)
3 medium apples (use the OXO Apple Divider below for fast & uniform slicing)
sugar
cinnamon
butter

 

Peel, core and slice apples
Roll out the pie crust dough and cut into 5-6 strips; cut those strips in quarters
Add 1 apple slice to 1 small strip of pie crust then sprinkle a bit of sugar, a pat of butter and a dash of cinnamon.
Roll up the apple slice and place on a baking sheet. Repeat until all apple slices are gone.
Bake at 375 until the dough is golden and slightly crispy, approx. 20 minutes.

Oxo 7-in. Good Grips Apple Divider
Oxo Good Grips Apple Divider
Use it for Pears and Sweet Potato Fries too! perfect fruit sections every time.

 

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Apple Cookies with Millet & Spelt

Chewy, moist and well balanced, these fibre-rich cookies boast natural sweetness from grated Cripps Pink apple and dried cherries, and provide a source of whole grains. The perfect nut-free lunchbox stuffer, they are sweet and delicious to boot.

Ingredients:
1 cup grated apples (macintosh or honey crisp)
1/2 cup butter
2/3 cup lightly packed brown sugar
1 egg
1/2 cup whole wheat flour
1 1/2 cups spelt flakes
1 tsp baking powder
1/2 tsp each baking soda and salt
1 tsp ground ginger
1/4 tsp cinnamon
1/3 cup hulled millet
1/3 cup dried cherries or cranberries

Method:

1) Preheat oven to 325¦F (160C).
2) Squeeze any excess liquid from grated apples and set aside.
3) In bowl, beat butter with brown sugar until fluffy. Add egg and beat until light. Stir in apples.
4) In separate bowl, whisk together flour, spelt flakes, baking powder, soda, salt, ginger and cinnamon. Fold into butter mixture just until combined. Sprinkle in millet and cherries and stir to combine.
5) Drop the batter by the tablespoon (15 mL) at least 2-inches (5 cm) apart on a parchment lined baking sheet, flattening tops slightly. Bake in preheated oven until golden and set, about 10 minutes. Let cool completely on parchment before transferring to rack. Cookies will be set but very tender and have a muffin-like texture. For crispier cookies, bake for 12 minutes until deep golden. Repeat with remaining batter.
Recipe courtesy of Washington State Apple Board. Visit their site! They have yummy apple recipes galore!

 

Fried Apples

1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar (we use brown sugar)
2 eggs, beaten
1/2 cup plus 1 Tablespoon Milk
1 teaspoon vanilla (We use 2!)
1 teaspoon cinnamon and dash of nutmeg
4 medium cooking apples (cored, peeled, and sliced into 8 wedges)

 

In a bowl, combine flour, salt, baking powder, and sugar. In another bowl, combine the eggs, milk, oil, and vanilla. Add to dry ingredients and mix well. Dip apples into the batter and fry in hot oil until golden brown. Drain on paper towels. Serve with hot maple syrup or confectioners sugar.

 

25 September 2007 - Blueberry Cornbread

Using the last of the season blueberries, make this yummy cornbread that may be warmed up, smooshed and served like "johnny cake" drizzled with pure maple syrup! This is also yummy served with cheesy eggs for breakfast or as an afternoon snack - spread with a wee bit of honey.

 

Blueberry Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 eggs
1/3 vegetable oil
1 cup fresh (or frozen) blueberries (if using frozen, please be sure to drain the excess juices!)


Combine the dry ingredients - flour, cornmeal, sugar, baking powder and salt. Soak the cornmeal in the milk for 15 minutes. Once soaked, add the milk and cornmeal, eggs and oil and mix well. Fold in the blueberries. Pour the batter into a greased 9-in. square or round baking pan. Bake at 400 degrees F for 20-25 minutes or until bread is golden brown and toothpick inserted in the middle comes out clean.

 

18 September 2007 - Quick Pumpkin Pancakes

 

Fall is in full swing - Hooray! Fall is a great season for nature hikes and of course, for the yummy foods of the Fall Harvest. I'm adding a few Fall recipes here that your Toddler should enjoy!

 

Quick Pumpkin Pancakes

Hodgson Mills Buckwheat Pancake Mix (scroll down to see the box)
1 C pureed pumpkin or winter squash
1 tsp vanilla
dash cinnamon and ginger
handful of raisins (optional but we love to add raisins!)

Prepare and cook buckwheat pancake mix according to package directions
You will be substituting the milk or oil with the pumpkin puree, follow the directions for the applesauce buckwheat pancakes. These freeze beautifully!

If you have never made buckwheat pancakes, you will notice that these pancakes are more heavy and dense than other pancakes

 

pumpkin bowlsBaked Pumpkin Bowls

Baked pumpkin bowls are a bit like making stuffed peppers. You mix the ingredients and stuff the main food item. Measurements are not precise as the amount of "stuffing" you make will depend on the amount of pumpkins you are stuffing and baking.

 

What you need:
small sugar pumpkins (as many as you wish to serve per person)
cooked brown rice
ground turkey - cooked in a frying pan
apples
raisins
walnuts (optional)
apple juice - splash

 

How to stuff 'em:

Preheat oven to 350 degrees F (175 degrees C).
Cut off the tops of the pumpkins and scoop out the seeds.
In a large bowl, stir together the rice, apples, apple juice, browned turkey, raisins and walnuts.
Add seasons of your choice such as ginger, nutmeg, and cinnamon for a sweet taste or use garlic powder, pepper and basil for a more savory taste. Mix well and spoon the mixture into the cleaned pumpkin.

Bake for approximately 1 hour in a large baking pan, with water in the bottom of the pan. The pumpkin shell will begin to soften and become wrinkly as the pumpkin bakes. You should be able to gently press the pumpkin and find it is soft when it is finished.

These pumpkin bowls are most fun when served directly from the oven (cooled of course!) to the table. Your Toddler will enjoy diggin' in! 

10 September 2007

We have had a few "cold" days here in New England and the twins wanted some "Hot" cereal. I had no bags of Bob's Red Mill grain cereals around so, we improvised with Grape Nuts.

GrapeNuts Porridge

1 cup Grapenuts Cereal
1/2 cup Quick rolled oats
1 Macintosh apple — peeled, cored and chopped into small dices
1/2 cup raisins or 1/4 raisins and 1/4 chopped walnuts (depending on your Toddler's Allergies)
pinch cinnamon, nutmeg and ginger

Place the peeled and chopped apple, raisins, walnuts and spices in a small sauce pan. Add 1 cup of water and bring to a boil. Please be sure to stir and check water levels while this is coming to a boil!

Once boiling, reduce the heat then cover and simmer for about 10 minutes. You want to simmer until the apple has almost been reduced to applesauce! Feel free to add water if needed!,

When the apple is soft, remove the pan from heat and slowly add the Grape Nuts and the oats to the saucepan. The cereals should soak up the liquid - feel free to add more liquid (such as water or apple juice) if needed at this point. You don't want a dry cereal!.

Cover and let sit for another 10 minutes then serve warm.

 

10 September 2007 - Wheetabix Crunch

We made these tasty (and nutritious) treats for our twins last week and thought we'd pass the idea along!

 

WheetaBix Crunch

1 or 2 blocks of WheetaBix cereal
Blueberry, Strawberry or Raspberry Jam (please use 100% natural only to avoid high fructose corn syrup and other unnecessary additives!)
Plain or Vanilla Yogurt

 

Arrange the Wheetabix blocks on a baking sheet
Spoon the yogurt on the top of the Wheetabix blocks
Add dollops of the jam of your choice - applesauce works as well!

Preheat an oven to 325 F then "bake" the Wheetabix Crunch for approx. 15 minutes. You are not baking these per se rather, you will be warming them up. Using a toaster oven works well for those who are only making 1 or 2 of these treats!

Transfer the warmed snack to a small plate and serve (ensure that the temperature is warm so as to avoid burning tiny fingers and mouths!). You may allow your Toddler to use his/her hands or offer up a spoon.

 

 

27 August 2007 - Fruit Pizza

We stumbled upon this recipe from the MyWorkshop blog. This blog focuses mainly on Kerala Cuisine and the dishes are very yummy indeed. This recipe is meant to be made by your Toddler! Allow your Toddler to choose the fruits and the design of the pizza.

If we made this again, we would use wheat dough as the twins thought that the pizza was too sweet! I'd also consider using less powdered sugar, probably only 2 cups, in the frosting recipe. I don't think that this would work well with plain cream cheese!

 

Fruit Pizza

1 package of sugar cookie dough
Fruits of your choice (We used blueberries, strawberries, pineapple, kiwi and cherries)
Cream Cheese Frosting - recipe below the pictures

 

Bake the cookie dough on a round pizza pan. Be sure to roll and mold the dough into the circle as you would when making a pizza.

Cool the "pizza" then frost with the cream cheese frosting

Add fruits in any manner your toddler desires.

Twins making the pizza Finished pizza

Cream Cheese Frosting

1 pound powdered sugar (4 cups)
8 oz. Cream cheese softened
1 stick butter or margarine softened
2 teaspoons vanilla
1 cup chopped pecans (optional)
Combine all ingredients and mix well with electric mixer.

 

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20 August 2007 - Meatloaf Twist

Meatloaf with a Twist

1 - 1 1/2 pound ground turkey or ground beef
bread crumbs
wheat germ
1 egg
spices such as garlic, pepper, basil, thyme and/or oregano
Peeled and thinly diced uncooked carrots (approx 1 cup)
1/2 cup frozen corn
(Feel free to use any veggie combo that your Toddler likes!)

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.

Add 1/3 the mixture to your loaf pan
Sprinkle the carrots on the mixture in the loaf pan
Add another layer of the meat mixture
Sprinkle the corn onto the meat mixture
Add the rest of the meat mixture to the loaf pan

Bake at 375F until golden or for about 35-45 minutes.
Cover the pan with tin foil during the first 15-20 minutes of baking.

 

You may top the meatloaf with a mix of catsup/ketchup, mustard, barbeque sauce, steak sauce - whatever you fancy. Please be sure to add any topping "sauce" during the last 20 minutes of baking so as to avoid burning the sauce into the meat loaf!


10 August 2007 - Carrot & Zucchini Fritters!

Fritters

Ohh my! We've just discovered this recipe (and have yet to test it out) and it sounds deeee-lisch! We're bringing this recipe over from our wholesomebabyfood.com site because we know that toddlers would find this a yummy and fun recipe too!

These would be suitable for those 8 months of age and over. We'd exchange the cayenne for a bit of garlic powder! We'd also leave out the barbecue sauce and instead, use a cucumber yogurt dip!

 

Carrot & Zucchini Fritters!

Ingredients:
1 medium carrot
1 medium zucchini
4 spring onions
1/3 cup reduced fat ricotta cheese
1 egg
1/2 cup wholemeal flour
1/4 teaspoon cayenne pepper
olive or canola oil spray
salt reduced barbecue sauce

Directions:
1. Wash vegetables.
2. Grate carrot and zucchini and chop spring onions.
3. Mix vegetables, ricotta cheese, egg, flour and pepper.
4. Lightly spray non-stick frypan with oil spray. Heat to 150°C.
5. Place large spoonfuls in frypan, flatten and cook for 7 minutes or until golden.
6. Turn to other side and cook a further 7 minutes or until golden. Serve with barbecue sauce (cucumber yogurt dip!)

Cut the fritters into pieces that your baby will be able to handle! We think that you would also be able to make "sticks" out of this simply by shaping as you cook.

 

03 August 2007 - Strawberries & Cream

Strawberries & Cream

1 cup of fresh strawberries
1 8 ounce container of Plain Whole Milk Yogurt
Sprinkle of wheat germ


Wash and clean the strawberries, removing any top stems as needed

Chop strawberries into small pieces suitable for your Toddler

Using your Toddlers favorite dish, add a layer of yogurt to the bottom

Add a layer of the strawberries

Add another layer of the yogurt

Keep repeating this until all ingredients are used up

Sprinkle with wheat germ and garnish with 1 whole strawberry taht has been sliced in half


 

 

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!

 

 

 

toddler nutritional information


Toddlers Nutritional Needs


Calcium, Iron, Protein & More!


Toddlers & the Food Pyramid


The Picky Eater


Toddler Sample Menus

 

Weekly Recipes from August thru December. Some Yummies include: Carrot & Zuchinni Fritters, Apple-Millet Cookies, Fruit Pizza, Stuffed Pumpkin Bowls, Apple Dumplings

 

 


 

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updated 30 March 2009