Chickpea Snack Bites

So many parents who write me asking how to get their kids to try new foods. Themed lunches are a great idea to entice them to take a bite. I’m fully aware some of us including myself may be too busy to create themed lunches all the time,  but once in a while it may help your picky eater. Ps:  If you DO create these lunches, that’s so awesome! I’m a firm believer that once your child at least tries something, they may give that new food a chance. These chickpea snack bites are a delicious protein and fiber addition to your kids lunch box.
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Much like all dishes I make, this was inspired by my boys. My older son loves squirrels! He helped me make this with a cookie cutter. Here’s another tip for picky eaters who only eat white bread. I know some of you struggle with kids asking, “what are these black seeds on my bread?”.  Right? Try mixing it up. Make a sandwich with one white bread and one wheat. We made the pine cone ish looking thing (I’m telling you I don’t this often), with a grape and a baby carrot. The leaf is a red apple which I carved quickly with a knife. And of course star of the box is the chickpeas. So yummy!

Chickpea Snack Bites

P.S. if you don’t give sugar to your child, you can always serve it plain or with parmesan and garlic.

After we made the lunch, we made eating the meal a fall activity. Every morning, two squirrels pass through our back yard. We went looking for them at lunch time. When we couldn’t find them, we set up a picnic blanket on leaves. They never show up when you want them to. I read a book and voila.. it was a fun day.

Chickpea Snack Bites

Ingredients

  • 1 can garbanzo beans (organic if possible)
  • 1 tbs. olive oil
  • 1 tbs. coconut sugar
  • 1 tbs. maple syrup

Instructions

  1. Preheat oven to 400F
  2. Wash garbanzo beans and drain
  3. Rub off shells and remove (don't worry about removing it all, just try to)
  4. Line a baking sheet with parchment paper
  5. Bake garbanzo beans for 20-30 minutes, check every 15 minutes and shake baking sheet for even cooking
  6. In a bowl, mix the remaining ingredients
  7. When beans are crispy, transfer them to a bowl and mix in maple syrup mixture
  8. Bake for another 5 minutes to carmelize
  9. Cool and allow to dry and serve
http://easytoddlermeals.com/2016/11/chickpea-snack-bites/

**Thank you Yumbox lunch for sponsoring this post. If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Zucchini Broccoli Tater Tots

When I talk to moms about food and picky eating, veggies are always a struggle. There’s no surprise there! Halloween is fast approaching. This holiday is a great time to introduce green foods.Many kids won’t touch anything green let alone eat it. Sometimes it’s a little more convincing to call things green monsters, incredible hulk juice, etc.  If you make your meals a little fun and festive, they may just give it a try. Once they’ve tasted it they just might realize it’s not that bad. These zucchini broccoli tater tots recipe is super tasty, even my husband and I enjoyed them.

I made these tots just a little more fun by putting candy eyes on them. I called them little green monsters. Fortunately, my son eats broccoli on its own, but no more than three or four stalks. He gobbled up about 10 of these. Dipped it in some “blood” (ketchup) and he thought it was so cool. Kinda gross to me, but hey.. we aim to please.

I packed it in a  Yumbox for a quick lunch while we went to an indoor playground. It was a perfect complete healthy meal. Also a quick tip: coat your avocado slices in olive oil and it will stay nice and green, no browning.

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Give this a whirl, it has protein, grains, and veggies all in one.

 

Zucchini Broccoli Tater Tots

Ingredients

  • 1.5 C. steamed broccoli
  • 1 egg
  • 1/2 small zucchini, grated
  • 1/2 c. bread crumbs
  • 1/4 c. cheddar cheese/Mexican cheese blend
  • 1/4 tsp. 21 seasoning
  • 1/8 tsp. salt

Instructions

  1. Steam broccoli
  2. In a blender, add all ingredients and blend until pasty
  3. Form tater tot shapes
  4. In a pan, cook in a little olive oil, flip so all sides are brown
http://easytoddlermeals.com/2016/10/zucchini-broccoli-tater-tots/

*Thank you Yumbox for sponsoring this post. If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Avocado Grilled Cheese Sticks

The grilled cheese sandwich is often a childhood favorite for many. I think every kid enjoys the cheesy bread. My goal with every meal is to try to serve all food groups. That’s why I decided to make it a tad bit healthier by adding an avocado to it! I also coated the bread with a milk and egg mixture for added protein. This avocado grilled cheese sticks recipe is so easy to whip up and so delicious. It’s also perfect for little fingers to grasp and hold. Give it a whirl, you can’t go wrong!

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Avocado Grilled Cheese

Ingredients

  • 1 egg
  • 1 tbs. milk
  • 2-4 slices of bread
  • 1/2 avocado, mashed
  • 1-2 slices cheese of choice
  • 1 tbs.butter

Instructions

  1. In a bowl, scramble egg and add milk, set aside
  2. In another bowl, mash avocado, set aside
  3. Place mashed avocado onto bread, top with cheese, then add second layer of bread (like a sandwich)
  4. Carefully, cut the filled sandwich into strips
  5. Dip each strip in the egg mixture
  6. In a pan, on medium add butter and cook strips. Brown all sides of strips and serve
http://easytoddlermeals.com/2016/09/avocado-grilled-cheese-sticks/

Chicken Veggie Patties

I’ve tried several times to make chicken nuggets taste like the nuggets most kids associate with.  This comes pretty close!  I’m well aware store-bought nuggets definitely have its time in place, but I wanted to give you a homemade option to try!   Best of all, it’s all great ingredients and not processed! Furthermore, I know many of you have children who are really picky about texture. This chicken veggie patties recipe is soft and juicy and super tasty.

Chicken Veggie Patties (3)

Chicken Veggie Patties

Ingredients

  • 1/2 c. green zucchini (one small zucchini), grated
  • 3 broccoli florets, grated (optional)
  • 2 extra small bell peppers, chopped finely
  • 1/4 c. cooked chicken, chopped finely (I use rotiserrie chicken)
  • 1/4 c. green onions, chopped
  • 1/4 c. flour
  • Dash of Salt
  • Dash of Pepper
  • 1 egg
  • Olive oil for frying

Instructions

  1. Wash and grate zucchini and dry with paper towel
  2. Chop all vegetables and set aside
  3. In a bowl, mix all ingredients until well incorporated
  4. In a pan add 1 tbs of olive oil on medium high heat
  5. Using a spoon or ice cream scooper, scoop about a tablespoon of batter onto the pan for each pattie. Use a spoon to flatten the scoop into a patty form. Cook until golden brown and flip on the other side for a few minutes.
  6. Serve with chives and sour cream if desired
http://easytoddlermeals.com/2016/09/chicken-veggie-patties/

Chicken Veggie Patty How To

4 Ingredient Mini Chicken Pot Pies

“A toddler friendly twist to a hometown classic recipe”

Chicken pot pie is a comfort meal that almost everyone loves. Since I haven’t ventured into cooking homemade pies, I created this easier and faster recipe for busy parents. This pie is a slight variation to one of my most popular recipes, Mini Turkey Pot Pies. Frankly, why wait until Thanksgiving to have this yummy meal?

Chicken Pot Pie

All you need is 30 minutes, four ingredients, and some self control. That’s because you’ll want to eat more than one. A plus side, there’s lots of veggies in it.

Chicken Pot PIe Hand

P.S. This recipe is highly recommended by my toddler. See food review below in the video 😉

4 Ingredient Mini Chicken Pot Pies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 6 mini pies

Ingredients

  • Ingredients:
  • Crescent dough – Store bought
  • 1 c. cooked chopped cooked chicken
  • 3/4 c. canned cream of chicken
  • thawed garden vegetables
  • chicken seasoning or salt and pepper (optional)

Instructions

  1. Preheat oven to 400f
  2. In a bowl, mix chicken, cream of chicken and sprinkle a little chicken seasoning or salt and pepper. Set aside
  3. Using a glass or cookie cutter, carve out circles of crescent dough
  4. Grease a muffin tin with cooking spray and carefully place dough in each circle
  5. Add chicken mixture into each circle
  6. Using the leftover dough, cut strips and place it on top as shown in video
  7. Bake for about 20 minutes, check at 15 minutes for desired browness
http://easytoddlermeals.com/2016/07/4-ingredient-mini-chicken-pot-pies/

P.S. That’s a dry erase marker I used on our oogaa baby bowls!

Music credit: www.bradbyrdofficial.com

Sweet Potato Tater Tots

“The better for you tater tot! These tasty sweet potato tater tots are packed with nutrients!”

I recently bought a package of frozen sweet potato tater tots and wasn’t impressed with the flavor.  I was hoping it would taste like a sweet potato, but it tasted very artificial. Even my toddler only ate one or two. That’s kind of a world record.

Since I have sweet potatoes on hand all the time, I tried making my own. This orange veggie is  one of my oldest’s first foods and he still loves it to this day.

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Don’t forget to check out how to peel a sweet potato video if you want to learn the easy way to do it.

Sweet Potato Tater Tots

Ingredients

  • 2 large sweet potatoes
  • 1/2 white potato (optional)
  • 2 tbs. flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • Olive oil for cooking

Instructions

  1. In a large pot, boil sweet potatoes and white potatoes until you can pierce a fork through it. Depending on size it should take 15 minutes or so. You can also cut it up so it will cook faster or steam it.
  2. In a bowl, mash the potatoes
  3. Add flour, garlic and salt
  4. With clean hands, form tater tots and set aside
  5. In a pan, add about 2 tbs. of olive oil
  6. Brown tater tots on each side
  7. Serve with ketchup or plain
http://easytoddlermeals.com/2016/06/sweet-potato-tater-tots/

 

Veggie Fritters

Eating steamed vegetables can get a little boring. Why not jazz it up by making these veggie fritters? From the start of our son’s eating journey we would always serve veggies in its natural state. If I made a “hide the veggies” dish, I’d also offer the real vegetable. I believe it’s one of the reasons he’s not super picky. As he is getting older though, he does like some vegetables more than others.

These yummy fritters contain a garden medley of corn, carrots, peas and green beans. I made these twice in a day, because I didn’t want to think of what to cook.  He ate six of them the first time, then only two for dinner. He only left his mother, his servant/chef aka me, 1.5 patties *wink

Veggie Fritters First you prep your ingredients. I usually like to measure it all out in small bowls and spoons before cooking. For this one however, you can pretty much prepare everything in the same container since you will be mixing it all, except for the egg.Veggie Fritters Prep

 

In a separate bowl, beat the egg. Then mix all ingredients until well combined. Then I like to use an ice cream scooper to shape each patty. It makes it so much easier.  No messy fingers!

Then add some olive oil in a pan and cook on medium. You can also use a wet spoon to flatten each mound if you like flatter patties. Cook until brown and crispy and enjoy!Veggie fritters Pan

 

 

 

 

 

Veggie Fritters

Ingredients

  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1/4 c. Parmesan cheese
  • 1 c. steamed garden vegetable medley (peas, corn, green beans, and carrots)
  • 2 tbs. green onions, chopped finely (less if desired(
  • 1/2 c. all purpose flour
  • 1 egg, beaten
  • 3 tbs. olive oil
  • Salt to taste if desired

Instructions

  1. Steam frozen garden vegetables until soft (except green onions)
  2. In a small bowl, beat egg lightly
  3. In a large bowl, mix flour, cooked vegetables, and green onions
  4. In the same bowl, add in all the remaining ingredients until combined
  5. In a large pan add about 3 tbs of olive oil
  6. Using an ice cream scooper scoop out veggie mixture and carefully adding each one to the pan
  7. Cook on medium heat until browned, flip
  8. Serve with ketchup or ranch dressing
  9. Makes 8 Fritters
http://easytoddlermeals.com/2016/05/veggie-fritters/
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Veggie Fritters

 

 

Spinach Pizza Pull Apart Bread

We love easy recipes and we love bread around here. When I’m in a rush to make dinner, store-bought dough is such a huge help. Couple it with cheese and you pretty much have dinner. This spinach pizza pull apart bread is also great for holiday get together as an appetizer. It’s bound to be a crowd pleaser for all your guests . Add your favorite dip to it and it’s even tastier.

This recipe  is a marriage between two of my most popular recipes, my Blooming Pizza and Blooming Spinach dishes.  It’s fast easy and delicious! It takes just a few minutes of prep time and only half an hour to cook

Spinach Pizza Pull Apart Bread

Spinach Pizza Pull Apart Bread

Spinach Pizza Pull Apart Photo

Tip:make sure the middle is cooked!

Spinach Pizza Pull Apart Bread

Ingredients

  • 1 can biscuit dough
  • 1/2 c. spinach, chopped raw
  • 1/4 c. olive oil
  • 1 c. mozzarella cheese, shredded
  • 1.3 c. sliced pepperoni
  • 1 tsp. Italian seasoning
  • 1/2 tsp. garlic powder

Instructions

  1. Preheat oven to 350F
  2. Open biscuit can
  3. Separate biscuits and cut one round into 4 pieces (as shown in video)
  4. In a bowl, place cut biscuits and add all ingredients
  5. Mix until well combined
  6. Bake at 350F for 30 minutes or until cooked. Usually if the center is cooked the dish is ready
http://easytoddlermeals.com/2016/05/spinach-pizza-pull-apart-bread/

 

Turkey Cranberry Rolls

If you have followed my Instagram page, you may have noticed we’ve done a lot of swim practice. My son no longer finishes his sandwiches. I don’t blame him, he’s probably super bored of it. The problem is, it’s super easy for me to pack the night before or early in the morning. When I changed the shape and form, he’s back to eating. This is a twist to my strawberry cheese rollups, less work because there’s no cooking required.

Turkey Cran Rolls 2

Sticky Chicken Wings

These are the best fried chicken wings ever. Well, at least that I’ve ever made ;). This is obviously a cheat treat for my little guy, but it sure beats frozen chicken wings. Plus, if you’re on the organic train you can make these 100% organic. Korean Chicken Wings

So here’s the back story. My best friend and I used to eat chicken wings in Koreatown all the time. These days we both have two kids, and it’s nearly impossible to get out. I’m not really sure how to explain the taste of this.  It’s not teriyaki and it’s not barbecue. I call it incredibly delicious. Fast forward to today, while deleting stuff off my phone, I  recently found a note listing possible ingredients to my favorite chicken wings. The last time I ate this at a restaurant, I basically sat and tasted every morsel very slowly  trying to figure out the ingredients.  And then today I tried it!

Korean Chicken Wings

Sticky Chicken Wings

Ingredients

  • 18-20 chicken drumettes
  • 1/2 C. flour
  • 1/2 C. cornstarch
  • 1/8 tsp. garlic powder
  • 1 tsp salt
  • 1 tsp. pepper
  • Sauce:
  • 4 cloves of garlic, chopped
  • 4 tbs. water
  • 2 tbs. rice vinegar
  • 2 tbs. sesame oil
  • 1.5 tbs. ginger, chopped
  • 2 tbs soy sauce
  • 3 tbs. honey
  • 1 tbs. brown sugar (optional)
  • 1/4 tsp. corn starch
  • Vegetable oil for frying
  • Sesame seed (optional)

Instructions

  1. Rinse chicken and pat dry
  2. In a large bowl, add corn starch, flour, pepper, salt, and garlic powder
  3. Add chicken in flour mixture. Make sure all parts are coated. Should be lightly coated not clumpy.
  4. In a deep dutch oven, add enough vegetable oil to cover drummette
  5. When oil is hot (about 350F) or when it bubbles when tested, add chicken
  6. Set aside when cooked and place on baking rack to drain oil
  7. Cook for 15 minutes on medium-high, until brown and crispy
  8. In a small saucepan on medium low, combine ginger, garlic, sesame oil, rice vinegar, soy sauce, honey, brown sugar, corn starch and water.
  9. Stir until thickened.
  10. Coat cooked chicken with sauce thoroughly and serve.
http://easytoddlermeals.com/2016/04/sticky-chicken-wings/