Feed Your Toddler Their Favorite

by Milli Slovensky

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Mini Deep Dish Pizzas


fulfilling the MyPlate by the dairy (cheese) , grain (crust/breading) and protein (pepperoni)

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Pasta Salad Yummy Yummy


Fulfilling the MyPlate by the grains (rotini pasta) , dairy (colby jack and parmesean cheese) , protien (mini pepperonis) & veggies (black olives)

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Momma's Goulash

from Lynda's Recipe Box
1 pound lean ground beef
1 small onion, diced
1 or 2 cloves garlic, minced
1/2 bell pepper, diced- either red or green(optional)
1 -15 ounce can small dice tomatoes
1 - 15 ounces can tomato sauce
2 teaspoons sugar
2 cups dry macaroni, cooked according to package directions
salt and pepper to taste
cheese for topping, if desired

Bring a large pot of water to a boil and cook the macaroni. While pasta cooks, brown the ground beef that has been seasoned with salt and pepper. Drain beef well and remove meat to a bowl. In 1 tablespoon oil, cook the onion and bell pepper if using, until softened. Add the canned tomatoes, tomato sauce, and sugar. Add the ground beef back to skillet. Cover and cook about 15 minutes. Remove lid and add cooked macaroni. Season with salt and pepper, if needed. Toss well and add cheese, if desired. Enjoy!
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Fulfilling the MyPlate by having protien (ground beef) , grains (pasta) , veggies (tomatoe sauce)

Fabulous Fruit Salad

  • 1Granny Smith apple, cored and chopped

  • 1 red apple, cored and chopped

  • 1nectarine, pitted and sliced

  • 2 stalkscelery, chopped

  • 1/2 cupdried cranberries

  • 1/2 cupchopped walnuts

  • 1 (8 ounce) containernonfat lemon yogurt

  • Fulfilling the MyPlate by having dairy (yogurt) and fruits

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    Banana Bread

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    Hawaiian Chicken Wrap


    Fulfilling MyPlate with grains (multigrain tortilla) ,protien (chicken0 and veggies (lettuce)

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    Porcupine Sliders


    fulfilling MyPlate by protien and grains

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    Yummy in your Tummy Soup

    What you need:

    • 2 teaspoons canola oil
    • 2 cups raw carrots, diced
    • 1/3 cup raw kale, chopped
    • ¼ cup onion, chopped
    • ¼ cup celery, chopped
    • ½ teaspoon black pepper
    • 3½ cups water
    • 2 tablespoons raw parsley
    • ¼ teaspoon whole fennel seed
    • Pinch of crushed red pepper
    • 1 pound black-eyed peas
    • ½ pound turkey ham
    • ½ teaspoon salt

    Equipment and Supplies

    • Strainer
    • Large stockpot
    • Measuring cups/spoons
    • Oven/stove

    What to do:

    1. Place a large pot over medium high heat. Add the oil, chopped onion, and chopped celery and cook until translucent (the pieces will be soft and you can sort of see through them).
    2. Add the diced carrots, salt, pepper, fennel seed, and crushed red pepper. Cook for 2-3 minutes.
    3. Add the black-eyed peas and water and cook for 25-30 minutes.
    4. When the peas are soft, add the turkey ham and kale and cook for another 10 minutes until the kale is tender.
    5. Adjust seasoning (if necessary) and serve.

    How much does this recipe make?
    Six servings

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    Cheese Quesadilla

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