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WE EAT | Weekly Toddler Menu Plan

April 15, 2014
Chicken Fried Rice* {HERE}
Whole Wheat Orzo & White Bean Salad* {HERE}
Greek Chicken & Artichokes* {HERE}
Sweet Potato Hash* {HERE}
Lemon Blueberry Biscuits {HERE}
Guacamole* {HERE
Strawberry Banana Smoothie
{1 c frozen strawberries, 1/2 frozen banana, 1/2 c whole milk, 2/3 cup vanilla Greek yogurt}
Sweet Potato Hummus*

{Combine 4 cups (baked) and mashed sweet potatoes, 1/4 cup tahini, 1/4 cup lime juice, 2 garlic cloves, minced, 2 teaspoons ground cumin, 1-1/2 teaspoons salt, 1/4 teaspoon cayenne pepper}

Crock Pot BBQ Chicken* 
{Chicken breast, bottled Zesty Italian dressing, BBQ sauce – LOW for 7 hours, shred}
Spinach Quesadillas
{Whole grain white tortillas [Tia Rosa], fresh organic baby spinach, shredded monterrey jack cheese}
Bean & Quinoa Burgers*
{1 cup cooked quinoa, 15oz can black beans, rinsed & drained, 16 oz jar mild salsa, 1 cup panko breadcrumbs, 2 tablespoons reduced-sodium taco seasoning.  Combine all ingredients and form into patties- bake on a baking sheet coated in cooking spray at 350 degrees for 25 minutes, turning once.}
*Dairy Free

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