25 Dinner Rotation Planner - Toddler Friendly!

In an effort to become more organized and because baby number two is just days away (eeeeek!), I have decided to put together a 25 dinner rotation plan. As much as I love Pinterest and searching for new recipes, I find myself myself stuck in a rut as far as dinner goes and often cook the same meals, not to mention scrambling last minute to try to put together a suitable meal for my family. I am going to print out these recipes and just keep them in a binder to have them easily accessible. 

Lasagna Soup

I went with 25 because my husband works overnight at least one evening a week and I just make something simple for my daughter and I. This also takes into account having leftovers since some of these recipes make large portions. I figure that if I plan to prepare 5 home cooked dinners a week with 25 different choices we won't repeat the same meals for five weeks! 

Chicken Enchiladas Verdes

I chose meals that I know my toddler daughter will eat and are fairly quick and easy to prepare. I am hoping that this post will help other busy families out there and will give you some new dinner time inspiration! You'll notice we don't eat a ton of red meat. We mostly go with chicken, turkey or meatless meals. I threw in a couple beef and pork meals for my husband! Also when the meals are more "light" like soup or meatless meals, I will also add in freshly baked bread or warmed up pita.

I would love to hear what your   favorite "go to" kid friendly dinners are too!
Thanks for stopping by!

25 Toddler Friendly Dinners 
1. Mediterranean Pumpkin Soup 
2. Kickin' Black Bean Soup
3. Lasagna Soup
4. My Mom's Turkey Chili (serve with baked potatoes!)
5. Chicken Enchiladas Verdes
6. Mozzarella, Tomato and Avocado Salad (serve with crusty bread)


7.  BBQ Turkey Meatballs with brown rice
8. BLT Pizza
9. Chicken Pot Pie
10. Turkey or Beef Burgers on the grill similar to this recipe
11. Cornbread Taco Bake
12. Creamy, Cheesy Tuna Pasta
13. Chicken or shrimp shish kebobs on the grill with grilled veggies with cous cous
14. Skinny Baked Mac n Cheese - there is spinach in here and the kids won't even notice!
15. Sesame Noodles - add in chicken or shrimp if desired

16. Turkey Meatloaf
17. Beef Pot Roast
 
18. Breakfast for dinner - pancakes, scrambled eggs and bacon
19. Peanut Crusted Pork Satay
20. Crockpot Pulled Pork - this recipe takes all day in the crock pot so start early!
21. Orzo Alfredo with Bacon and Peas
22. 15 Minute Avocado Pasta
23. Yakisoba
24. Pumpkin Cashew Chicken Curry
25. Creamed Green Beans. Red Potatoes and Sausage 
 

Easy Shredded Crock Pot Chicken

Here is a wonderfully easy and super yummy chicken recipe for the crock pot. Most likely you have almost all of these ingredients already in your kitchen too! I served this over rice but it would also be good on buns. It was great warmed up as leftovers the next day too!

Easy Shredded Crock Pot Chicken
From Fake Ginger
Printable Version


Ingredients
2 pounds boneless skinless chicken breasts
1 clove garlic, minced
1/4 teaspoon ginger (I used fresh but ground would work too!)
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/4 cup light brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions
Place chicken into the bottom of a crockpot. Cover with all the other ingredients. Cook on low for 6 - 8 hours then remove and shred chicken or cut into chunks.

Return to crockpot and stir to combine and warm through. Serve over rice. 

Peanut Crusted Pork Satay

A few months ago at a Pampered Chef party I purchased a little cookbook titled, "Grill it Quick" because I figured it would give hubby and I some new idea for grilling out. I put it in my massive collection of cookbooks and kind of forgot about it until last week. As I was browsing through it this recipe for Peanut Crusted Pork Stay caught my attention because it contains cilantro and pork - two of hubby's favorite things. The Asian influenced marinade sounded delicious too - soy sauce, garlic, brown sugar, lemon juice. So a couple of days ago when the sun was shining I made the marinade and put it in the fridge only for it to begin pouring down rain by the time we were ready to eat dinner. No outdoor grilling this time. I used my handy dandy indoor grill and the pork still turned out delicious! Very moist and succulent. I had a little bit and the rest was devoured by my carnivorous husband. This recipe is a definite keeper! If you don't like pork you could also substitute chicken breasts!

Peanut Crusted Pork Satay
From The Pampered Chef Grill It Quick Cookbook
Printable Version

Ingredients
1 pork tenderloin (about 1 ¼ lbs)
¼ cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 garlic cloves, minced
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons creamy peanut butter
1 tablespoon water
¼ cup dry roasted peanuts, finely chopped

Directions
Prepare the marinade by whisking together the soy sauce, lemon juice, vegetable oil, brown sugar, garlic, cayenne, and cilantro in a small bowl. Pour ¼ cup of the marinade into a separate container and save for serving. Add the peanut butter and water and whisk again.

Set aside. Slice pork tenderloin lengthwise into two strips. Thinly slice the strips crosswise and place in a large resealable container. Pour the marinade over the pork, seal, and toss to coat. 

Marinate for at least half an hour in the refrigerator. When ready to grill remove pork from marinade and discard marinade. If desired evenly thread pork onto skewers. Grill for 5-6 minutes, turning once, until grill marks appear and the pork is barely pink in the center. 

Remove from the grill. Press one side of the skewers into peanuts and serve with the saved extra marinade.

Herb Marinated Pork Tenderloin (Gluten Free)

One of my neighbors recently had a baby so I helped coordinate some meals to take to the family. They are eating Gluten Free for health reasons so I scoured the internet looking for a gluten free main dish and decided on this herb marinated pork from Ina Garten. Not only is it simple, the ingredients are easy to find. I ate a teeny slice of this just so I could try it and it was very juicy. The marinade, made up of lemon zest, garlic, rosemary, and mustard shines through. It also showed me that Gluten Free really isn't that difficult and doesn't mean you have to sacrifice on flavor!

Gluten Free Herb Marinated Pork Tenderloin
Modified From Ina Garten
Printable Version
Ingredients
Zest of half a lemon
Juice of one lemon
Olive oil
2 cloves of minced garlic
1 tablespoon fresh rosemary, minced
1 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
1 lb pork tenderloin

Directions
Combine the lemon zest, lemon juice, 1/3 cup olive oil, garlic, rosemary, mustard, and a sprinkle of salt in a one gallon resealable bag. Add the pork and turn to coat with the marinade. 

Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight. Preheat the oven to 400 degrees. Remove the pork from the marinade and sprinkle with salt and pepper. Heat a couple of tablespoon of olive oil in a large oven proof saute pan over medium-high heat. Sear the pork on all sides until golden brown. 

Place the pan in the oven and roast for 10 - 15 minutes or until the meat registers 137 degrees at the thickest part. Transfer the pork to a platter and cover tightly with foil. Allow to rest for ten minutes. Carve in 1/2 inch diagonal slices. Season with salt and pepper (if desired) and serve warm at room temperature. 

Hot Chicken Salad

I made this hot chicken salad last week when I wanted a taste of home. This is one of my Mom's recipes that I ate growing up. I'd never tried making it myself but knew that hubby would enjoy it - mostly because it's topped with crushed potato chips! It's a simple and filling casserole that has a nice balance of texture and flavors. 


Hot Chicken Salad
From My Momma
Printable Version
Ingredients
2 cups (2 whole chicken breasts) cooked chicken, chopped
2 cups celery, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup slivered almonds
1/4 cup grated onion
2 tablespoons lemon juice
1 cup crushed potato chips

Directions
Mix everything together in a large bowl except for the almonds and chips. Spread in a 9 inch baking pan and top with chips and almonds. 

Bake for 45 minutes at 350 degrees. 

Skinny Meatloaf Cupcakes with Mashed Potato Frosting

Aren't these meatloaf cupcakes the cutest? I saw them on Pinterest and then realized they came from one of my favorite cooking blogs, Gina's Skinny Taste. I modified the recipe from Gina's a bit because I didn't have zucchini or fresh thyme, but they still turned out great. My favorite part was the mashed potato frosting. They are a fun, unique way to eat your meat and potatoes.


Skinny Meatloaf Cupcakes with Mashed Potato Frosting
From Skinny Taste.com
Printable Version
Makes six cupcakes
Ingredients

For the Meatloaf Cupcakes
1.3 pound lean ground turkey 
1 cup grated zucchini, moisture squeezed out and patted dry (I omitted this)
2 tablespoon onion, minced
1/2 cup season breadcrumbs (I used a combination of Panko and seasoned)
1/2 cup ketchup
1 egg
1 tablespoon kosher salt

For the Mashed Potato Frosting 
1 lb potatoes, peeled and cubed
2 large garlic cloves, minced
1 tablespoon sour cream
1 tablespoon cream cheese
2 tablespoons chicken broth
1 tablespoon milk
1 tablespoon light butter
Salt and pepper to taste
2 tablespoon fresh thyme or chives 


Directions
Put the potatoes in a large pot with salt and enough water to cover and bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes to pot. Add garlic, sour cream, and remaining ingredeints. Using a masher or blender, mash until smooth. Season to taste with salt and pepper. 

Meanwhile preheat the oven to 350 degrees. Line a muffin tin with foil liners (I just used large cardboard muffin liners). In a large bowl mix the turkey, zucchini, onions, breadcrumbs, ketchup, egg,and salt.

Place meatloaf mixture into muffin tins, making sure they are flat at the top. Bake for 18-20 minutes or until cooked through. Pipe the mashed potato frosting onto the cupcakes, peel from the muffin liners and serve. 

Meatless Mondays: 15 Minute Avocado Pasta

Please don't call the blogger police. I know it's not Monday. In fact, here in Japan it's Wednesday evening. But I know you'll forgive me for calling this a Meatless Monday meal when you see it and even more when you give it a try. Creamy avocado is the base for this nice thick sauce. It's blended with garlic, lemon juice, olive oil, and basil. So simple, so fresh, so meatless and yummy. The original recipe calls for gluten free pasta, but I'm not into all that (are you getting ready to call the police again?) so I went with whole wheat pasta instead. Oh and I forgot to highlight that this meal only takes 15 minutes to get on the table and into your belly. What could be better?? 

15 Minute Avocado Pasta
From Oh She Glows
Printable Version
Serves 2
Ingredients
1 medium sized ripe avocado, pitted
1/2 lemon juiced with lemon zest to garnish
2 - 3 garlic cloves depending on how garlicky you like your food
1/2 teaspoon kosher salt
1/4 cup fresh basil
2 tablespoons extra virgin olive oil
2 servings (6 ounces) of your favorite pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese (optional)

Directions
Bring several cups of water to a boil and add in your pasta. Cook according to package directions. Meanwhile make the sauce by placing the garlic cloves, lemon juice, and olive oil into the base of a food processor. Process until smooth and add in the avocado, basil, and salt. Process until smooth and creamy. 

Drain and rinse pasta and place into a large bowl. Pour on the sauce and toss until throughly combined. 

Garnish with lemon zest, black pepper, and Parmesan cheese. Serve and eat immediately - this dish does not reheat!

Chicken Suiza Melts

Here's a recipe for one of the easiest week night meals I have made in a while. In less than 20 minutes you will have a very yummy melt in your mouth sandwich. I jumped on this recipe from my friend Siggy's blog when I saw it incorporated salsa verde. I just loooooove salsa verde. The mingling of the salsa, onions, and sour cream make this a tangy, juicy meal. If you don't like using rotisserie chicken I think using shredded boiled or baked chicken breast would work just as well, it might not be as juicy though!

Chicken Suiza Melts
From Siggy Spice
Makes 6 sandwiches
Printable Version
Ingredients
1 tablespoon olive oil
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
1 tablespoon honey
1 1/2 cups tomatilla salsa or salsa verde
1/2 cup sour cream
1 rotisserie chicken, skin discarded and meat shredded
6 sandwich rolls, split
6 slices Monterey Jack cheese (I also used provolone and it was yummy)

Directions
Preheat the broiler. In a large skillet heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then add in the salsa and heat through. 

Mix in the sour cream. Add the chicken and mix to coat. 

Place the buns on a cookie sheet. Pile the chicken mixture on the bottoms of the rolls. Top the chicken with a slice of cheese.  

Place in the oven and broil to melt, about 4 minutes. 

Lasagna Soup

Happy New Year! For my first recipe of 2012 I wanted to share this out of the ordinary soup recipe that I found on Pinterest. Lasagna turned into a soup just has to be good, right? It was! I substituted turkey sausage for pork and added in more pasta than the original recipe called for. The results were a yummy, flavorful soup with just a tiny kick of spice from the sausage. It's a perfect, filling dinner for these cold winter nights.

Lasagna Soup
From A Farm Girls Dabbles
Makes 12 servings
Printable Version
Ingredients
2 teaspoons olive oil
1 1/2 pounds Italian sausage (I used 1 pound ground turkey sausage)
3 cups chopped onions
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28 ounce can fire roasted diced tomatoes (I couldn't find these so just used regular)
2 bay leaves
6 cups chicken stock
8 ounces mafalda, fusilli, or cellentani pasta (I used about 10 ounces)
1/2 cup finely chopped fresh basil leaves 
salt and freshly ground black pepper, to taste
8 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper
2 cups shredded mozzarella cheese (I didn't end up using very much of this)


Directions
Heat olive oil in a large pot or Dutch Oven over medium heat. Add the sausage, breaking up into pieces and brown for about five minutes. Add the onions and cook until softened, about six minutes. 

Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes or until the tomato paste turns a rusty brown color.  Add in diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente (about 7 minutes).

Do no overcook soup or let simmer for a long period at this point or the pasta will get mushy. Stir in basil and season to taste with salt and pepper. 

While the pasta is cooking prepare the cheese by combining ricotta and Parmesan with salt and pepper in a small bowl. Place soup in individual serving bowls and stir in a dollop of the ricotta/Parmesan mixture. If desired sprinkle some mozzarella on top.