Whether you’re a working mom or a dad who doesn’t cook, try these quick and easy home-made snack recipes for your toddler. They will love it!
1. Sweet Potato Waffles
These mini sweet potato waffles are just perfect for your toddler.
- 1 1/2 cup whole wheat or all-purpose flour
- 1 cup quick oats
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup plain whole fat yogurt
- 3 tablespoons coconut oil or butter
- 4 ounces sweet potato puree
- 2 tablespoon brown sugar
1. In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt until combined.
2. Whisk in the eggs, milk, yogurt, oil, puree and brown sugar until all ingredients are combined. Let stand for 10 minutes while you pre-heat your waffle maker.
3. If your batter is too thick, add in an additional 1-2 tablespoons of milk.
4. Pour in roughly 2 tablespoons batter onto lightly greased waffle maker for baby size waffle or 1/4 cup batter for toddler size waffle. Shut lid and cook based on your waffle makers directions.
5. Lift waffle out with fork, slightly cool and serve.
For more info, visit Baby Foode’s website.
2. 5-Ingredient Butternut Squash Mac And Cheese
- 1 cup peeled and cubed butternut squash
- 1/3 cup milk
- 3/4 cup grated yellow or white cheddar cheese
- 1 tablespoon butter
- 8 ounces pasta
- salt to taste
- Bring a large pot of water to a boil. Add the squash and cook for about 10 minutes or until soft when poked with a fork.
- Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.
- Add the milk, cheese, and butter, and puree until completely smooth.
- Meanwhile, bring the water back to a boil and cook the pasta according to package directions.
- Drain and return to the pot. Stir in the cheese sauce, season to taste with salt, and serve! You can also add more cheese if you’d like.
- Add 1 cup frozen peas to a colander before you drain the pasta. The peas will thaw and warm and you’ll be able to tuck another veggie right into the mix. Try with sweet potato or another favorite squash. Trade in cauliflower for the squash.
For more info, visit Yummy Toddler Food’s website.
3. Baked Cheesy Ranch Meatballs
- 1.2 pounds lean ground turkey breast
- 1/2 cup Sabra Farmer’s Ranch dip
- 1/2 cup shredded parmesan cheese
- 2 teaspoons chopped parsley (fresh or dried)
- 1/4 teaspoon plus extra pinch of salt
- 1/4 teaspoon ground pepper
- 1/4 cup panko bread crumbs
- Preheat oven to 350 degrees F.
- In a bowl combine all of the ingredients and mix until well combined. Line a baking sheet with foil. Roll i-inch size balls and place them on the baking sheet.
- Bake in the oven for 16-18 minutes and then place on broil for 2-3 minutes to brown the top.
For more info, visit A Zesty Bite’s website.
4. Roasted Rood Vegetables
- 4 carrots, peeled and roughly chopped
- 1 large sweet potato, peeled and roughly chopped
- 2 parsnips, peeled and roughly chopped
- 1 golden beet, peeled and roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/4 teaspoon sea salt (optional)
1. Preheat oven to 400 degree F. Spray baking sheet with cooking spray or line with parchment paper.
2. Place the chopped vegetables onto the baking sheet. Drizzle the olive oil and then sprinkle the thyme over the vegetables. Gently toss the vegetables with your hands or a wooden spoon until everything is well mixed. If making this for kiddos older then one year, sprinkle with the salt.
3. Bake for 30 minutes, stirring halfway through. Depending on the size of your vegetables, you may need to bake for an additional 10-15 minutes, vegetables should be easily pricked with a fork when done.
4. Let cool slightly and serve.
For more info, visit Baby Foode’s website.
5. Crispy Pan Fried Tofu Fingers
- 1 (12 to 14 ounce) package extra firm tofu
- 3 tablespoons vegetable oil
- 3/4 cup almond flour
- 1/2 teaspoon garlic powder
- Sea salt and fresh ground black pepper
- 2 large eggs
- 3 cups Gluten-Free Chex Rice Cereal, crushed
- Dipping sauce such as ketchup, ranch or sweet Asian chili sauce
- Cut tofu into 1-inch-by-3-inch fingers. Arrange in one layer onto a few paper towels or clean dish towel. Cover with more paper towels or another clean dish towel. Place a plate on top to weigh down the tofu, releasing some of it’s liquid. Leave alone for 15 minutes.
- Set up a breading station: Mix almond flour, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper on a plate. Add egg to a bowl and beat well. On another plate, mix the crushed cereal with another pinch of salt and a few grinds of black pepper.
- Dip each tofu finger into the seasoned flour then into the egg and finally into the crushed cereal so they are well coated on all sides.
- Heat oil in a large skillet pan over medium-high heat. Add the tofu, 4 to 5 fingers at a time and cook until golden brown, 30 seconds to 1 minute on each side. Transfer to a plate lined with a paper towel or clean dish cloth. Serve with your favorite dipping sauce.
For more info, visit Inspired Taste’s website.