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Anissa | Recipes & Motherhood

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Episode 33 | TODDLER MEAL PREP 🍎🍠🍕 Three easy, freezer-friendly toddler recipes for the week! Everything is easy to grab, reheat + serve, and perfect for busy meal times. 🍎 APPLE CINNAMON FRENCH TOAST BITES Ingredients: • 4 slices soft bread, cut into small cubes • 1 small apple, peeled + finely diced • 2 eggs • ⅓ cup milk • ½ tsp cinnamon • ½ tsp vanilla • 1–2 tsp maple syrup, optional Directions: Preheat oven to 350°F. Add diced apple to a small pan with a splash of water and cook for 4–5 minutes, until just softened. Whisk together eggs, milk, cinnamon, vanilla + maple syrup if using. Add bread cubes and apples and gently toss to coat. Let sit for about 5 minutes so the bread absorbs the custard. If there’s still excess liquid at the bottom, continue adding a little more bread until most of the liquid is absorbed. Divide into a greased mini muffin pan, gently pressing each one down. Bake for 15–18 minutes, or until set and lightly golden. Storage: Fridge: up to 3–4 days Freezer: up to 2–3 months Reheating: From refrigerated/thawed, microwave for 15–20 seconds. From frozen, microwave in 20–30 second intervals until warmed through. 🍠 CHEESY CHICKEN + SWEET POTATO NUGGETS Ingredients: • 1 lb ground chicken • 1 cup cooked mashed sweet potato • ½ cup shredded cheddar • ⅓ cup breadcrumbs • ½ tsp garlic powder • ½ tsp onion powder • ¼ cup very finely chopped spinach, optional • Olive oil spray Directions: Preheat oven to 400°F. Mix chicken, sweet potato, cheddar, breadcrumbs, seasonings + spinach if using. Scoop about 1½–2 tbsp per nugget and shape into small flattened nuggets. Arrange on a parchment-lined baking sheet and lightly spray with olive oil. Bake for 15–18 minutes, flipping halfway through, until the centers reach 165°F. If the mixture feels too wet to shape, add another 1–2 tbsp breadcrumbs. Storage: Fridge: up to 3–4 days Freezer: up to 2–3 months Reheating: From refrigerated/thawed, microwave for 20–30 seconds or air fry at 350°F for 2–3 minutes. From frozen, microwave in short intervals until warmed through or air fry at 350°F for about 5–7 minutes. 🍕 SWEET POTATO MINI PIZZAS Ingredients: For the crust: • 1 cup cooked mashed sweet potato • ¾ cup all-purpose flour, plus more if needed • ½ tsp Italian seasoning • Pinch of garlic powder, optional For topping: • Marinara or pizza sauce • Shredded mozzarella • Optional: finely chopped spinach, mushrooms, bell pepper or very small pieces of cooked meat Directions: Preheat oven to 400°F. Mix sweet potato, flour + seasonings. The dough should be soft but shapeable. If it’s very sticky, add flour 1 tbsp at a time. Scoop portions onto a parchment-lined baking sheet and flatten into mini pizza rounds about ¼–⅓ inch thick. Bake for 10–12 minutes. Flip gently and bake another 3–5 minutes so they firm up. Add a thin layer of marinara and mozzarella, then return to the oven for 5–7 minutes, until the cheese is melted. Storage: Fridge: up to 3–4 days Freezer: up to 2–3 months Reheating: Reheat straight from frozen in the microwave, oven or air fryer until warmed through. PREP TIP: Bake or steam 2–3 medium sweet potatoes at once and use the mash for both savory recipes — it makes the whole prep so much easier! #toddlermealideas #15monthsold #toddlerrecipes #momsoftiktok #toddlereats

Anissa | Recipes & Motherhood

182,600 görüntüleme • 1 ay önce

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🌟 SAVE this for egg-free baby meal prep inspo — 🥔🍗 Sweet Potato Chicken Meatballs (egg free) (allergens: wheat, dairy if using parmesan) Ingredients • 1 lb ground chicken • 1 cup mashed sweet potato • ½ cup breadcrumbs • 1 cup finely shredded zucchini • 1 tsp garlic powder • 1 tsp onion powder • optional: ¼ cup parmesan cheese Instructions 1. Preheat oven to 400°F 2. Steam zucchini lightly and allow it to cool 3. Mix all ingredients until combined 4. Roll into small meatballs 5. Bake for 18–22 minutes or until cooked through Storage • Fridge: 3–4 days • Freezer: up to 2 months — 🥦🧀 Broccoli Cheddar Quinoa Bites (egg free) (allergens: dairy, wheat) Ingredients • 1 cup cooked quinoa • 1 cup finely chopped broccoli • ¾ cup shredded cheddar cheese • ¼ cup flour • ¼ cup milk • ½ cup mashed potato Instructions 1. Preheat oven to 400°F 2. Steam broccoli until soft, then allow it to cool 3. Mix all ingredients together 4. Scoop into a greased muffin tin OR form into small patties on a baking sheet 5. Bake for 20–25 minutes until lightly golden Storage • Fridge: 3–4 days • Freezer: up to 2 months — 🥞 Homemade Mini Pancakes (toddler-friendly + no added sugar) Ingredients • 1 ripe banana • 1 egg • 1/4 cup plain whole milk yogurt • 1 tsp vanilla • 1/2 cup all-purpose flour (or oat flour) • 1/2 tsp baking powder • Dash of cinnamon Optional: • Tiny splash of milk if batter feels too thick Instructions 1. Mash banana until smooth 2. Whisk in egg, yogurt, and vanilla 3. Stir in flour, baking powder, and cinnamon until just combined 4. Let batter sit for 2–3 minutes 5. Add tiny spoonfuls of batter to a lightly greased skillet over low-medium heat 6. Cook until bubbles form, then flip and cook another 30–60 seconds Storage • Fridge: 3–4 days • Freezer: up to 2 months Egg-Free Swap Replace the egg with: • 1 tbsp applesauce OR • an extra 1/4 mashed banana #babyledweaning #babymealprep #babyfoodideas #momsoftiktok #eggfree

Anissa | Recipes & Motherhood

11,200 görüntüleme • 5 ay önce

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