This recipe serves 2 and we had a small amount left over for the toddlers lunch the next day. You could add a chicken breast to this recipe as well for extra flavour!
- 150g Chorizo Sausage (any preferred flavour)
- 1 Onion, chopped
- 2 Garlic Cloves, crushed
- 1 Red Chilli
- 1 Red Pepper, chopped
- 150g Risotto Rice
- 500ml Chicken Stock
- 100g Green Beans
- Fry the chorizo, onion, garlic and chilli in 1tsp of oil for 5 minutes until the onion is soft
- Add the red pepper to the pan and fry for a further minute
- Add all of the risotto rice into the pan and gradually stir in the chicken stock
- Once the chicken stock has all been added, bring to the boil and leave to simmer for 10 minutes until most of the stock has been absorbed by the rice
- Add the green beans and leave to simmer in the pan for a further 10 minutes
- Check the rice is soft and the green beans are cooked, then serve
If you don’t have a slow cooker then follow the recipe and put everything in a large lidded pan, bring to the boil and simmer for an hour or until the veg is soft.
This recipe serves 3 adults but in our house it served 2 adults 1 toddler and a baby (no sausage), with some freezer portions left over.
- 6 Good Quality Pork Sausages (Porky Whites)
- 1 Large Onion (chopped)
- 1 Garlic Clove (crushed)
- 1 Tin Cannelini Beans (400g)
- 1 Tin Butter Beans (400g)
- 1 Tin Chopped Tomatoes
- 1 Large Carrot (thickly sliced)
- 4 Sticks of Celery (sliced)
- 2tbsp Dried Mixed Herbs
- Fry the sausages (in a pre-heated pan with 1tsp oil) on a medium heat for 5-6 minutes turning constantly. Once the sausages are starting to brown, add the onion and garlic and fry for a further minute until the onion softens.
- Once the sausages have browned nicely and the onions are soft, add all ingredients into the slow cooker.
- Leave in the slow cooker for 5-6 hours on high or 10 hours on low. (I put it on low at 9am and it was perfect to eat at 5pm for the children and again at 8pm for us)
I saw an idea for pinwheels online and I thought I’d try it for the toddler. It looks much more interesting than the usual sandwich. I had one too and it really was tasty! This recipe serves 1.
- 1 Tortilla Wrap
- Cream Cheese
- 3 Slices of Ham
- Half a Tomato Thinly Sliced
- 1 Inch Chunk of Cucumber Thinly Sliced
- Spread the cream cheese thinly over the entire wrap
- Place the cucumber and tomato evenly across the wrap
- Add the slices of ham
- Tightly roll the wrap then cut into the pinwheel pieces 2cm apart
Fancy a fakeaway? Or just a quick, easy, tasty meal? I knocked this up in about half an hour and it didn’t disappoint. Our toddler also loved it! Serves 2 plus a toddler.
- 1 Onion Chopped
- 1tsp Cumin Seeds
- 1tsp Ground Fenugreek
- 2tsp Mild Curry Powder
- 2 Chicken Breasts Cubed
- Tin Chopped Tomatoes
- 250g Chicken Tikka Masala Sauce
- Fry the onion in 1tbsp of oil for a few minutes until soft
- Add the Cumin, Fenugreek, Curry powder and chicken and cook for a further 10 minutes, on a low heat, turning the chicken frequently until sealed
- Add the tin of chopped tomatoes and Masala sauce, bring to the boil and simmer for 10 minutes
Serve with, rice (microwaveable for a real treat), poppadums’, chutneys and all the trimmings.
This is a great lunch idea or for dinner after a bigger lunch. I make this for our toddler and baby. Baby just missed out on the tomatoes. I’ve never known the toddler to eat veg so willingly. It’s a great finger food lunch in they’re not great with forks yet.
This recipe made enough for 1 toddler and 1 baby, but it’d probably stretch to 2 toddlers. It’s very quick and easy to make plus you’ll probably already have the ingredients.
- 20g Fusilli Pasta
- 10g Frozen Peas
- 1 Carrot Peeled and Cut into Strips
- Small Knob of Butter
- 3 Cherry Tomatoes Quartered
- Boil a pan of water then add the pasta, frozen peas and carrot strips (cook according to instructions)
- Drain the pasta and veg
- Mix in the butter and tomatoes with the pasta and veg and serve
This can be served hot or cold.
This was a last minute meal which shows it’s easy to make and there’s a high chance you’ll have all the ingredients in your home already! Creamy chicken and bacon pasta is very tasty and has been toddler approved! This recipe serves 4 adults.
- Knob of Butter
- 4 Rashers of Bacon – Chopped
- 10 Cherry Tomatoes – Halved
- 1tsp Dried Mixed Herbs
- 300g Tagliatelle
- 1 Cooked Chicken Breast – Chopped
- 100g Broccoli
- 75g Cheddar Cheese
- 150g Sour Cream
- 1tbsp Plain Flour
Cook the tagliatelle and broccoli in a pan according to packet instructions. I use the same pan to cook both (saves washing up). Once both are cooked, drain and save 100ml of the cooking water.
Sautee the onion in the butter in a pan until soft then add the bacon. Sautee for a further few minutes then add the tomatoes and dried mixed herbs.
Mix together the plain flour and 100ml cooking water in a jug ready to be used.
Add the cooked chicken, milk and flour mixture, sour cream, cheese, tagliatelle and broccoli mix into the pan with the bacon and tomatoes. Stir all of the ingredients together until it is piping hot and the cheese has melted.
Season with pepper and enjoy!
This recipe makes 30 shortbread biscuits. It takes minimal ingredients making it a cheap tasty treat! It’s extremely easy to make and it’s a great recipe for children to get involved with.
- 220g Butter
- 60g Caster Sugar
- 160g Plain Flour
Preheat the oven to 180 degrees.
Mix the butter and sugar together until the mixture becomes fluffy. If you have an electric whisk it will be much easier but if you don’t like me, it’ll build your arm strength!
Add the flour and beat together until the mixture becomes fluffy again.
Divide the mixture into small balls and place them on a baking tray with plenty of room around them to flatten and grow.
Bake in the oven for 10 minutes until they are just starting to turn golden.
Once they are baked you could decorate them with your child. Enjoy!