The Toddler Tummy

Shannyn Quinn

1. Roasted Tomato Soup with Grilled Cheese Croutons


Ingredients

6 pounds tomatoes, cut in half
Cooking spray
Salt and pepper, to taste
2 yellow onions, chopped
6 cloves garlic, minced
¼ teaspoon crushed red pepper
2 tablespoons olive oil
4 cups fresh basil leaves, chopped
3-4 cups water
Balsamic vinegar, to taste

Croutons
2 slices 2% cheddar cheese
2 slices whole grain bread




Directions

  1. Preheat oven to 400°F. Mist tomatoes with cooking spray, arrange on baking sheet skin side down, sprinkle with salt and pepper and roast for 45 minutes.
  2. In large pot, sauté onions, garlic, crushed red pepper, salt, pepper and olive oil for 5 minutes. Add roasted tomatoes, fresh basil, water, salt and pepper to the pot. Puree the mixture with a hand blender until semi-smooth.
  3. Bring to boil, cover and simmer for 15 minutes.
  4. Place cheese on bread, put on baking sheet, broil for 5 minutes until cheese bubbles/bread is toasted and cut into 1-inch bites.
  5. Serve soup with drizzle of balsamic vinegar and cheese croutons on top.

Optional topping: fresh chopped basil


http://www.eatright.org/kids/recipe.aspx?id=6442466258
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3. Banana Bread with Chocolate Chips


Ingredients

  • vegetable oil cooking spray
  • 4 large bananas, peeled
  • ¼ cup canola oil
  • ½ cup nonfat yogurt
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat flour
  • ½ cup all-purpose flour
  • 1 cup sugar or spoonable sugar substitute
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup mini-chocolate chips




Directions

  1. Preheat oven to 350º F. Coat an 8-or 9-inch loaf pan with the cooking spray
  2. Mash the bananas with a fork. Combine with the oil, yogurt, egg and vanilla; mix well and set aside.
  3. In a separate bowl, mix the flours, sugar or sugar substitute, baking soda, and salt; mix well.
  4. Combine the banana mixture with the flour mixture and stir just until the dry ingredients are moistened. Fold in the chocolate chips. Pour the batter into the prepared pan.
  5. Bake a 9-inch pan for 45 minutes and an 8-inch pan for about 52 minutes, or until a toothpick inserted in the middle comes out clean, Let cool in the pan 10 minutes; remove from the pan.



Cooking Tip

Cool, slice and wrap each slice individually; freeze. To serve, thaw at room temperature or toast frozen.
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5. Cinnamon French Toast


Ingredients

2 large eggs
½ cup fat-free milk
½ teaspoon vanilla
1½ teaspoon ground cinnamon, or to taste
6 slices whole-wheat bread
Cooking spray
Light pancake syrup or sliced fresh fruit (optional)




Directions

  1. Thoroughly mix eggs, milk, vanilla and cinnamon.
  2. Dip both sides of the bread slices, one at a time, into egg mixture. Redip if necessary, until all of the egg mixture is absorbed into the bread.
  3. Spray a nonstick skillet with cooking spray. Heat over medium heat.
  4. Place dipped bread slices on heated skillet. Cook 2 to 3 minutes per side or until both sides are golden brown.
  5. Drizzle with pancake syrup or top with sliced fresh fruit (optional).
  6. Serve warm.
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7. Caprese Salad on a Stick


Ingredients

(Per "stick")

¾ oz fresh mozzarella cheese (approximately 3 round cheese balls)
3 basil leaves
3 cherry tomatoes
1 teaspoon extra-virgin olive oil
⅛ teaspoon sea salt (optional)
Bamboo skewers




Directions

  1. In order, assemble cheese, basil and tomato onto the skewer until all ingredients are stacked beautifully.
  2. Drizzle olive oil over assembled skewer, and add a pinch of sea salt if desired. Enjoy!
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9. Honey BBQ Chicken Nuggets

Ingredients

1 tablespoon vegetable oil
1 tablespoon butter
¼ cup brown rice flour
½ teaspoon salt
¼ teaspoon black pepper
1 pound chicken tenders, cut into 1-inch pieces
1 8-ounce can low-sodium tomato sauce
1 tablespoon white distilled vinegar
1 tablespoon dark brown sugar
1 tablespoon gluten-free Dijon mustard
2 tablespoons honey


Directions

  1. Heat the oil and butter in a large skillet over medium-high heat.
  2. Mix the flour with the salt and pepper in a shallow dish.
  3. Dredge the chicken in the flour, shaking off the excess, and place each piece in the skillet.
  4. Cook the nuggets for 4 to 5 minutes, until the chicken is cooked through and browned.
  5. Mix the tomato sauce, vinegar, sugar, mustard and honey in a small saucepan with a wire whisk until well combined. Heat over low heat until the sauce just reaches a simmer.
  6. When the chicken is done, dip each piece into the sauce to coat it and place the nuggets on a serving plate.

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A Toddler's Food Pyramid

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Picky Eater? No Problem! Watch This Video:

How to Get a Picky Eater to Eat (Toddler)