No fuss meals & snacks - FOR TODDLERS - Family recipes for meal times with toddlers.
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no fuss meals & snacks
FOR TODDLERS
Family recipes
for meal times
with toddlers.
what’s happening to my toddler?
Toddlers grow slower in year two A toddler’s appetite can vary daily
compared to their first twelve months, and from meal to meal. Toddlers have
therefore, their appetite decreases. a natural ability to balance the amount
of food eaten with exactly how much
Toddlers have small appetites to they need. There is no need to over-eat
match their small tummies so they or finish all the food on their plate.
need to eat small amounts often.
Three small meals and two to three Toddlers are learning to assert
healthy snacks each day is enough themselves. By the age of two years,
for most toddlers. toddlers develop likes and dislikes.
So they might be using the word
They learn new skills through play “no”, often!
and exploration. Sometimes there
are many more exciting things to do
than eat!
keeping meal times fun & relaxed
Parents are the ones to decide which foods to offer, when and where
to offer food. Children decide whether they eat, what they eat and
how much. Promote healthy food associations by keeping meal
times fun and relaxed:
It’s a busy time for toddlers between the ages of one to three! Eat as a family so your toddler Allow them to help – toddlers feel
Toddlerhood is about exploring life with new-found independence. can develop social skills and more interested in foods they have
table manners. helped to prepare. Let them set the
A time when children learn about new foods and meal times, table and toss the salad.
setting up lifelong eating patterns. Toddlers are interested Be prepared for mess!
It is common for toddlers to refuse
in food, but may not always want to eat what is offered. This makes
Avoid distractions such as television, trying new foods. Serve new or
meal times challenging for parents. Juggling the needs of a toddler toys and games. previously rejected foods together
and the family can make preparing nutritious meals seem an effort. with foods your toddler already enjoys.
Provide positive encouragement – Remember, it can take more than
These recipes are simple to prepare, with time saving short-cuts, avoid food bribes or force-feeding. 10 repeated exposures before a
so you can create a nutritious family meal with minimum fuss. new food is accepted.
2
help! i have
a fussy eater!
With changing appetites, growing curiosity to explore plus learning to assert
themselves, it is little wonder that most parents become concerned about
their child’s eating habits. Food refusal is common in toddlers
Top Tips for fussy eaters:
Toddlers won’t eat well if they Try offering a food from the same
are tired. food group as the one that is refused.
Establish a regular eating routine. For example, if your child does
not like beef, try chicken instead.
Spark their interest – teach your Sometimes it can also be the way
toddler about food. a food is prepared. Some children
This could be helping out in the might prefer scrambled egg over
vegetable garden, choosing fruits or a boiled egg.
veggies to go in the shopping trolley,
helping unpack the groceries at home, Encourage your toddler’s appetite.
tat ion counts.
setting the table and tossing the salad. Let them learn about feeling hungry and sen
then satisfied after a meal. Avoid drinks Pre
Make sure food is easy to handle. (other than water) or snacks within an
.
Some foods, such as meats, can be hour of mealtimes.
od
e of colourful fo
tough or challenging for children to
chew. Try mincing or cutting food Encourage your toddler to progress
into strips or slices. through the eight steps to eating:
Offer a choice of two healthy foods. Sight → Touch → Smell → Lick → Taste
Let your toddler decide which food → Bite → Chew → Swallow
Make m
and how much to eat. For example, if your toddler is willing to
rang
smell the food, ask what the food smells
Be a positive role model about food. like and talk about the smell. The next
eals
Try not to share your dislike for a food
da
time the food is presented, try asking
and allow your child to make up their ka
loo
your child to lick the food.
pes
an
own mind when trying new food. ppe a
aling s h
4 using different 5
cheesy tuna dip pink hummus dip
PREPARATION TIME COOKING TIME MAKES PACK & GO PREPARATION TIME COOKING TIME MAKES PACK & GO
10 minutes 4 minutes ¾ cup 15 minutes 0 minutes 2½ cups
INSTRUCTIONS: INSTRUCTIONS:
INGREDIENTS: INGREDIENTS:
1. Cook Birds Eye Vegetables following packet .................................. 1. Place Edgell Beetroot, Edgell Chick Peas, ................................
directions. Allow to cool slightly. 1 cup frozen Birds Eye lemon juice, oil and tahini into a food processor. 425g can Edgell Sliced
Country Harvest Carrot, Process until smooth, adding more oil if needed. Beetroot, drained
2. Combine ricotta and John West Tuna in a bowl Cauliflower & Broccoli Serve with cucumber sticks, wholemeal bread or ................................
and stir until combined. Serve with cooked .................................. grissini sticks. 400g can Edgell Chick
vegetables and pita bread. ½ cup smooth ricotta Peas, drained
cheese ................................
If your toddler struggles to have enough
.................................. Tips milk or yoghurt, omit the tahini paste and 2 tablespoons lemon
95g can John West Tuna add ⅓ cup of natural yoghurt instead. juice
Tempters – Onion & ................................
The tahini dip option is perfect for
Tomato Savoury Sauce, lunch boxes with an ice pack for chilling. 1 tablespoon olive oil
lightly drained ................................
.................................. 1 tablespoon tahini paste
Wholemeal pita bread,
for serving
.
pasta
rm
wa
rough
e di p th
stir th
To make a meal,
6 7
green and gold fritters
Vegetable fritters packed with juicy corn and peas.
PREPARATION TIME COOKING TIME MAKES FREEZER PACK & GO
15 minutes 4 minutes 10-12 FRIENDLY
INSTRUCTIONS:
INGREDIENTS:
1. Spread frozen Birds Eye Peas & Corn on a ................................
dinner plate and set aside to slightly thaw for 2 cups frozen Birds Eye
approximately 10 minutes at room temperature. Country Harvest Peas
& Corn
2. Combine partially thawed peas & corn, eggs, ................................
parmesan, parsley and breadcrumbs. Combine well. 3 eggs, lightly beaten
................................
3. Heat 1 tablespoon of oil in a large non stick ⅓ cup grated parmesan
frypan over medium heat. Carefully drop heaped cheese
tablespoons of the fritter mixture into frypan and ................................
flatten slightly, repeat to make 3-4 fritters. Cook 2 tablespoons fresh
on each side for 2-3 minutes or until golden and chopped parsley
cooked through. Drain on paper towel and keep ................................
warm. Continue to make fritters with remaining ¼ cup dry wholegrain
mixture, adding more oil to frypan as required. breadcrumbs
................................
4. Allow to cool slightly and serve. 2-3 tablespoons
vegetable oil
Tip For grown-ups, serve topped with lite
cream cheese plus smoked salmon.
8 9
vegetable
savoury muffins
.
cks
ns a
ing
ud
ncl
PREPARATION TIME COOKING TIME MAKES FREEZER PACK & GO
y, i 15 minutes 15 minutes 12 FRIENDLY
da
t the
u
ougho
hr INSTRUCTIONS:
tables t 1. Mix frozen Birds Eye Vegetables, flour, tasty
INGREDIENTS:
ege ..................................
Offer v cheese, parsley and baking powder in a bowl. 2 cups frozen Birds Eye
Country Harvest Peas,
2. In a separate bowl, combine eggs, milk and oil. Corn & Capsicum
Add to the dry ingredients and mix until just ..................................
combined. 1½ cups plain flour
..................................
3. Spoon into 12 lightly greased or lined ⅓ cup 1 cup reduced fat grated
tasty cheese
capacity muffin pans. Bake in a preheated oven at ..................................
180°C for 15-20 minutes or until cooked through. ¼ cup fresh parsley
leaves, chopped
..................................
3 teaspoons baking
powder
..................................
2 eggs, lightly beaten
..................................
½ cup reduced fat milk
Tip For the grown-ups, try flavouring some
of the mixture with a pinch of paprika or
..................................
cayenne pepper before baking. ½ cup olive oil
10 11dinosaur rocks
Delicious and nutritious falafel balls packed with Edgell legumes.
PREPARATION TIME COOKING TIME MAKES PACK & GO
15 minutes 15 minutes 24
INSTRUCTIONS:
INGREDIENTS:
1. Place Edgell Chick Peas, Edgell Butter Beans, ................................
parsley, garlic, cinnamon, egg and breadcrumbs 400g can Edgell Chick
in a food processor and blend until well Peas, drained
combined. Using a tablespoon measure, ................................
roll mixture into bite sized balls. Cover and 400g can Edgell Butter
refrigerate for 30 minutes. Beans, drained
................................
2. Place on a baking paper lined tray and spray ¼ cup fresh parsley,
with oil. Cook in a preheated oven at 200°C chopped
for 15 minutes. ................................
1 clove garlic, crushed
3. Meanwhile, cook frozen Birds Eye Carrots ................................
following packet directions. Mash with a fork ½ teaspoon ground
or roughly chop and allow to cool. cinnamon
................................
4. Combine cooled carrot with natural yoghurt 1 egg
and serve with balls as a dipping sauce.
................................
¼ cup dry wholegrain
breadcrumbs
................................
Spray oil
................................
½ cup frozen Birds Eye
Wet hands before rolling the falafel dinosaur Julienne Carrots
Tip rocks to prevent the mixture sticking.
................................
½ cup natural yoghurt .
r c old
o
Dinosau ed warm
r rocks can be enjoy
12 13cheeky monkey
banana bread
PREPARATION TIME COOKING TIME MAKES FREEZER PACK & GO
20 minutes 60 minutes 1 loaf FRIENDLY
INSTRUCTIONS:
INGREDIENTS:
1. Place Edgell Cannellini Beans or Butter Beans ..................................
in a large bowl and mash with a fork to roughly 400g can Edgell
break up beans. Stir in mashed banana, sugar, Cannellini Beans or
yoghurt, eggs and vanilla essence. Butter Beans drained
..................................
2. Stir in combined flour, baking powder, 3 ripe bananas, mashed
bi-carbonate soda and cinnamon until
..................................
well combined. 1 cup brown sugar
..................................
¾ cup natural yoghurt
3. Pour mixture into a greased and baking paper ..................................
lined 22 x 12cm loaf pan. Bake in a preheated 2 eggs, lightly beaten
k.
oven at 180°C for 60 minutes or until cooked ..................................
snac
through. Stand for 10 minutes before 1 teaspoon vanilla
ty transferring to a wire rack to cool completely. essence
..................................
tas
1½ cups plain flour
rm
a ..................................
aw
for
1 teaspoon baking
i c h press powder
st in sandw ..................................
e & toa Use chick peas that have been lightly
S l ic
½ teaspoon bi-carbonate
Tips processed in a food processor to give a soda
nutty flavour and texture as a substitute ..................................
for the cannellini beans or butter beans.
½ teaspoon ground
Loaf can be sliced, individually wrapped, cinnamon
and frozen for up to 3 months.
14 15fridge Eggs Fresh veggies, i.e.
carrots, cabbage,
Food in the fridge has a shorter shelf life, Tofu and beans, zucchini,
vegetarian etc.
but here’s a few essentials to have available
alternatives
to create tasty meals. Lemons, limes
Milk*
*For children under 2 years of age, full cream milk and Apples
yoghurt is recommended. Reduced fat varieties are Yoghurt*
recommended for children over 2 years of age. Margarine or
Cheese olive oil spread
Be prepared -
stock up on essentials
Keep a well-stocked pantry, fridge and freezer to be prepared for a
frequently-eating toddler! Invest 15 minutes to plan meals for the week ahead
and create a shopping list – you’ll avoid emergency trips to the supermarket
(or local take-away) with a toddler in tow.
Pantry
Items in the pantry generally have a long shelf life.
Store food in air-tight containers.
Pasta, noodles, rice, cereals, flour Tomato-based pasta sauces and pastes
(preferably wholegrain/wholemeal) (salt reduced)
Rolled oats
Couscous
Condiments and seasonings
Canned legumes - lentils, beans,
freezer
The freezer can be a treasure trove of Lean meat and poultry
chick peas
Stock (low salt/salt reduced)
Nut pastes or spreads ingredients for healthy meals. A useful tip is Fish
Canned fish to buy in bulk for ingredients such as meat
Long-life-milk Vegetables
Canned vegetables and legumes or poultry. Prior to freezing, divide food into
(no added salt) Canola and olive oil, cooking spray portions you would use in a recipe and place Berries
Canned fruit (in natural juice) Potatoes in freezer bags or containers. You can keep
Multigrain Bread slices/rolls
Garlic and onions Wholegrain crackers leftover soups or casseroles handy in serve
(low/no added salt) size containers to defrost for an emergency
quick meal.
16 17express fish easy pleasy
Enjoyed occasionally, fish and chips A pasta meal can be delicious
can be a real treat. Save time and and nutritious. Take-away pasta
money to cook a healthier version dishes can often be too large in
of fish & chips for the family.
A healthier option for take away
‘n’ chips portion size, salty and creamy
sauces may be high in saturated
fat. A healthy option is pasta in a
pasta pillows:
fish & chips is un-battered fish, For a super speedy option, try cooking tomato-based sauce, served with 1. Cook desired amount of Leggo’s Beef
such as Birds Eye Ocean Selections fish fingers and chips in a sandwich press. steamed vegetables on the side Ravioli following packet instruction.
range, plus Birds Eye Steamed or stirred through the pasta sauce.
Vegetables, with thick-cut unsalted 1. Start by cooking up to 10 frozen 2. Heat Leggo’s Fresh Napoli Sauce in
Birds Eye Hot chips, on the side. Birds Eye Chips in a preheated Leggo’s Fresh Pasta range offers a saucepan until steaming hot.
Enjoy! sandwich press for 1 minute. some very tasty options for all
the family to enjoy. Serve with 3. While pasta and sauce are cooking,
PS: It’s quicker than waiting in line 2. Then add 3 Birds Eye Fish Fingers steamed vegetables from Birds place a bag of Birds Eye Steam
at the local take-away! together with the chips and cook a Eye Steam Fresh range for a Fresh Vegetables in the microwave
further 3½ to 4 minutes. well-balanced meal. and cook as per directions.
3. When crisp and golden serve with 4. Pour the sauce over the pasta and
some cooked Birds Eye Steam Fresh serve with vegetables.
Ready in under vegetables.
5 minutes
.
e ga3
m
18 Fish fingers sourc e of O 19
are a goodsuperhero’s bolognese
The superpowers of lentils make this Bolognese fit for your superhero!
INGREDIENTS:
..................................
400g lean beef mince
..................................
PREPARATION TIME COOKING TIME SERVES
2 minutes 10 minutes 4 400g can Edgell Brown
Lentils, drained
..................................
500g jar Leggo’s
INSTRUCTIONS: Bolognese Pasta Sauce
1. Brown beef mince in a non stick frypan over ..................................
high heat for 5 minutes. Cooked pasta,
for serving
2. Stir in Edgell Brown Lentils and Leggo’s
Bolognese Pasta Sauce and simmer, uncovered
for 5 minutes, stirring occasionally. Serve over
cooked pasta.
green monster pasta
A fun colourful meat-free spaghetti sauce option.
INGREDIENTS:
........................ ..........
50g dried spaghetti
..................................
PREPARATION TIME COOKING TIME SERVES 2 cups frozen Birds Eye
10 minutes 15 minutes 1 Country Harvest Spring
Greens Mix
..................................
INSTRUCTIONS: 1 cup salt reduced or
home-made vegetable
1. Cook pasta following packet directions. Drain stock
and keep warm. ..................................
tomato, cucumber, peas
2. Meanwhile, cook frozen Birds Eye Vegetables in and zucchini for monster
stock following packet directions. Drain, reserving face garnish
½ cup of stock. Blend vegetables with a stick
blender until smooth. Add stock to your
Ser desired consistency.
ve w
ith g 3. Place pasta in a serving bowl and top with
rated vegetable sauce and remaining vegetables
parmesan cheese. to resemble a ‘monster face’ before serving.
20 21traffic light soup soup base INGREDIENTS: SOUP BASE
A classic soup base that can easily be 1. Heat oil in a large saucepan, add onion and
1 teaspoon olive oil
.................................................
turned into 3 different soups. garlic and cook for 2 minutes to soften. Add 1 clove garlic, crushed
stock (or 1 cup of water for the tomato soup .................................................
option) and bring to the boil. ½ cup frozen Birds Eye
Chopped Onions
2. See below for variations.
PREPARATION TIME COOKING TIME
15 minutes 20 minutes
SERVES
4 (per soup)
stop & eat - tomato TOMATO & VEGETABLE SOUP:
& vegetable soup 500g packet frozenBirds
Eye Country Harvest
Mixed Vegetables
.................................................
Add frozen Birds Eye Vegetables and
Leggo’s Pasta Sauce to saucepan, return 500g jar Leggo’s
Napoletana Pasta Sauce
to boil. Reduce heat to medium, cover and
PACK & GO FREEZER .................................................
simmer for 15 minutes or until vegetables are 1 cup water
FRIENDLY tender, stirring occasionally. Serve soup warm.
get ready - CARROT SOUP:
Tip
Milk and yoghurt contain calcium,
which is essential for bone
carrot soup 500g packet frozen
Birds Eye Field Fresh
development. To top up on dairy Julienne Carrots
foods, try stirring yoghurt through .................................................
cooked, cooled soups. Add frozen Birds Eye Carrots and nutmeg
2 cups salt reduced
saucepan, return to boil. Reduce heat to
chicken or vegetable
medium, cover and simmer for 10 minutes or stock
until carrot is tender. Puree soup until smooth. .................................................
Serve soup warm. ½ teaspoon nutmeg
good to go - BROCCOLI & PEA SOUP:
½ x 500g packet frozen
broccoli & pea soup Birds Eye Field Fresh
Broccoli
.................................................
Add frozen Birds Eye Broccoli to saucepan ½ x 500g packet frozen
and return to boil. Reduce heat to medium, Birds Eye Field Fresh
cover and simmer for 5 minutes. Add frozen Garden Peas
Birds Eye Peas and cook a further 5 minutes or .................................................
until broccoli is tender. Puree soup until smooth. 2 cups salt reduced
Serve soup warm. chicken or vegetable
stock
22 23it’s okay to get ahead & freeze
take short-cuts
There’s no need to feel guilty: here’s a few short-cuts that Cook extra quantities of meals in bulk then store in the freezer for
busy days or emergencies. Meals that freeze well include soup,
are nutritious and time saving. casseroles and baked pies or quiches. Look out for the Freezer
Friendly symbol on recipes in this book to see if a recipe is
suitable for freezing. FREEZER
FRIENDLY
frozen veggies Frozen vegetables have the nutrients locked
in shortly after harvest. Canned vegetables lose
For more information about freezing your food, visit
http://foodsafety.asn.au/freezer-storage-times/ and
– but wait, a little nutrition through the canning process but
are still a good option - look for no added salt
https://www.foodsafety.gov/keep/charts/storagetimes.html.
are they still varieties. Many toddlers struggle with eating
enough veggies. The Australian government
For a fuss-free family broccoli and cauliflower bake, spread a 600g bag
healthy? Dietary Guidelines state that fresh, frozen, canned of frozen Birds Eye Field Fresh Broccoli with a 600g bag of Birds Eye
and dried veggies are all suitable vegetable
options. Frozen and canned veggies are nutritious, Cauliflower Cheese on a baking dish. Bake in a preheated oven at 180°C
convenient, there’s less waste and are available
all year round. Frozen vegetables and canned
for 40-45 minutes. Serves 4.
legumes are key to the easy recipes in this book.
easy protein Packing a protein punch to a meal can be as easy
as stirring canned fish through rice or pasta, or
using BBQ chicken meat. Shredded chicken is
versatile, it can star as the main attraction of your
meal, it can be incorporated into recipes (see our
Chicken & Creamed Corn Pizza, p. 33; and Cheesy
Chicken & Bean Quesadillas, p. 34) and leftovers
can be used for tasty chicken sandwiches too!
express meals Tuna and cheese toasties can make for a hearty
lunch, but did you know you can grill vegetables,
on the stone fruit, eggs, meat and fish on the sandwich
press too? The sandwich press can pre-heat faster
sandwich than an oven, uses very little if any oil, and can be
the perfect short-cut when cooking for one or two.
press For the ultimate fish and chips short-cut, see our
Express Fish & Chips on p.18.
24 25salmon rice paper rolls
INGREDIENTS:
..................................
4 x 15cm rice paper
PREPARATION TIME COOKING TIME MAKES rounds
20 minutes 6 minutes 4 ..................................
50g vermicelli noodles,
cooked following packet
INSTRUCTIONS: directions and cooled
..................................
a. Prepare each rice paper roll by dipping a single 125g can John West
rice paper round in warm water to soften. Lay flat, Salmon Slices –
folding down ⅓ of the wrapper. Springwater, drained
..................................
b. Place some noodles, John West Salmon, Edgell
½ x 425g can Edgell
Salm
Beetroot, cucumber and carrot over the folded
Shoestring Beetroot,
on tem
end, allowing them to slightly overhang over the
well drained
rice paper. ..................................
½ Lebanese cucumber,
pters can also be use
c. Fold remaining edge of rice paper over the filling.
Roll up to secure, adding coriander towards the cut into julienne strips
..................................
end of rolling. This will yield translucent herbs in
½ carrot, cut into
the rolls. Repeat with remaining wrappers and
julienne strips
ingredients. ..................................
8 fresh coriander leaves
..................................
¼ cup natural yoghurt
d
..................................
as a s
2 tablespoons sweet
a a b c chilli sauce
ubst
Combine natural yoghurt and sweet chilli sauce,
itut
to taste. Serve as a dipping sauce with the rice
e to
paper rolls.
salm
If making in advance, cover prepared rolls with plastic wrap and refrigerate
Tips
ns o
until ready to serve to prevent drying out.
s.
lice
Rice paper rounds need to be softened and filled one at a time to prevent
rice paper becoming too soft to handle.
Remaining shredded beetroot is perfect for salad/poke bowls.
26 27sweet potato
a little red curry paste or
n-ups,
add cho p
ped
co
fish cakes
g row
ria
For
nde
r to mixture
PREPARATION TIME COOKING TIME MAKES FREEZER PACK & GO
.
20 minutes 16 minutes 8 FRIENDLY
INSTRUCTIONS:
1. Defrost 2 frozen Birds Eye Whiting fillets INGREDIENTS:
..................................
following quick defrost packet directions. Cook
700g packet frozen Birds
200g frozen Birds Eye Sweet Potato Mash
Eye Ocean Selections
following packet directions. Southern Blue Whiting
..................................
2. Chop defrosted fish into small cubes and place 600g packet frozen
into a bowl. Stir in cooked sweet potato mash, Birds Eye Sweet
spring onion, carrot, egg, breadcrumbs and Potato Mash
lime zest. Shape into 8 fish cakes. Cover and ..................................
refrigerate for 30 minutes. 1 spring onion, chopped
..................................
3. Heat 1 tablespoon oil in a large frypan over 1 small carrot, grated
..................................
medium heat. Cook fish cakes in batches for
1 egg, lightly beaten
3-4 minutes on each side or until golden in colour ..................................
and cooked through, adding more oil in between 2 tablespoons dried
batches, if required. Serve with sweet chilli sauce wholegrain breadcrumbs
and vegetables of choice. ..................................
1 teaspoon finely grated
lime zest
..................................
Wet hands before shaping into fish cakes
Tips to prevent the mixture from sticking.
2 tablespoons
vegetable oil
Make into fun shapes for kids by pressing ..................................
mixture into oiled cookie cutters. Sweet chilli sauce,
for dipping
28 29chick-chick balls
An alternative to meatballs using chicken and Edgell chick peas.
PREPARATION TIME COOKING TIME SERVES FREEZER
15 minutes 25 minutes 4 FRIENDLY
INSTRUCTIONS:
1. Place cooked Birds Eye Carrots in a food INGREDIENTS:
processor with Edgell Chick Peas and process
..................................
until finely chopped. Combine with chicken 1 cup frozen Birds Eye
mince, onion, garlic and breadcrumbs. Using a Field Fresh Julienne
tablespoon measure, roll into bite sized balls. Carrots, cooked
..................................
2. Heat half the oil in a large frypan over high heat. 400g can Edgell Chick
Cook chicken balls in batches for 4-5 minutes, Peas, drained
..................................
turning regularly until browned, adding extra oil
500g chicken mince
if required. ..................................
1 onion, finely diced
3. Reduce heat to medium, return all chicken balls to ..................................
frypan and pour in Leggo’s Pasta Sauce. Cover
1 clove garlic, crushed
and cook for 15 minutes or until chicken balls are ..................................
cooked through. 2 tablespoons fresh
wholemeal breadcrumbs
..................................
For the grown-ups, add curry paste to the 2 tablespoons olive oil
Tip Leggo’s sauce in step 3, if desired. ..................................
500g jar Leggo’s Garden
Vegetable Pasta Sauce
..................................
Steamed brown rice
cooked Birds Eye Field
Fresh Broccoli Florets,
for serving
30 31chicken &
creamed corn pizza
PREPARATION TIME COOKING TIME MAKES
10 minutes 12 minutes 1 pizza
INSTRUCTIONS:
1. Combine Edgell Creamed Corn and cheese. INGREDIENTS:
..................................
Spread evenly over pizza base. Bake in a
125g can Edgell
preheated oven at 200°C for 10 minutes Creamed Corn
or until cheese has melted. ..................................
2. Top with chicken and sprinkle with a little extra ½ cup grated tasty
cheese, plus extra
cheese. Return pizza to oven and continue to
for sprinkling
cook for 2 minutes or until cheese has melted ..................................
and chicken is warmed through. Sprinkle with 1 x 25cm pre-prepared
spring onion, slice and serve immediately. pizza base
..................................
1 cup cooked and
shredded BBQ chicken
..................................
Use pita breads or small pizza bases
Tip to make 2 individual pizzas. 1 spring onion, chopped,
for garnish
Veggies as Finger Foods…
Vegetables make a nutritious addition to any meal. Self-feeding encourages your toddler’s
independence. However, some hard vegetables and fruits require extra preparation to
minimise choking risk when self-feeding:
• Cook hard crisp or crunchy vegetables, such as carrots; steam until softened.
• Cut veggies into baton rectangle shapes - easy to hold and eat.
• Grate hard veggies or crunchy fruit such as apples, to serve raw.
• Cut cherry tomatoes or grapes in half, lengthways.
32 33cheesy chicken & bean
quesadillas
Tasty high protein legume & chicken finger foods for little Mexicans.
PREPARATION TIME COOKING TIME MAKES
10 minutes 4 minutes 2 quesadillas
INSTRUCTIONS:
1. Roughly process Edgell Pinto Beans and INGREDIENTS:
..................................
Mexican salsa in a food processor. Stir through
400g can Edgell Pinto
Edgell Corn Kernels. Beans, drained
2. Spread bean mixture evenly over two tortillas,
..................................
top each with ½ cup chicken and ½ cup cheese. ½ cup Mexican salsa
..................................
Place remaining tortillas on top.
125g can Edgell Corn
3. Place each quesadilla in a sandwich press, cutting Kernels, drained
in half if required and cook for 2-3 minutes or until
..................................
cheese melts and tortillas are golden brown. Cut 4 x 20cm tortillas
..................................
into wedges to serve.
1 cup cooked and
shredded BBQ chicken
..................................
Quesadillas can also be cooked in a non
Tip stick fry pan for 2 minutes on either side.
1 cup grated tasty
cheese
For a
grown-
up version, add a little chilli and coriander.
34mini lamb burgers
With the added goodness of fibre from Edgell black beans.
PREPARATION TIME COOKING TIME MAKES
20 minutes 20 minutes 10
INSTRUCTIONS:
INGREDIENTS:
1. Place Edgell Black Beans in a food processor and ..................................
pulse until roughly chopped. Transfer to a large 400g can Edgell Black
mixing bowl. Beans, drained and
rinsed
2. Stir in lamb, breadcrumbs, onion, egg, oregano ..................................
and lemon zest. Form into 10 mini burgers. 500g lamb mince
Cover and refrigerate for 30 minutes.
..................................
½ cup fresh wholegrain
breadcrumbs
3. Heat 1 tablespoon oil in a large frypan over ..................................
medium heat. Cook burgers in batches for 5 1 onion, diced
minutes on each side or until browned and ..................................
cooked through, adding more oil in between 1 egg, lightly beaten
batches, if required. ..................................
1 teaspoon dried
4. Serve in rolls with toppings of choice. oregano
..................................
Finely grated zest
of 1 lemon
..................................
1-2 tablespoons oil A WORD ON IRON
..................................
For something different, shape into koftas Iron is needed to carry oxygen around the body and is important for growth
Tips instead of burgers and serve on skewers
10 small rolls
.................................. and brain development. Iron deficiency anaemia is a common nutritional
or in pita breads. deficiency in children, which can cause loss of appetite, tiredness and irritability.
Lettuce, beetroot,
Add 50g fetta cheese to the burger mixture tomato, cheese and “Milk-aholics” - toddlers who drink more than 500 ml of milk or fruit juice per day
in step 2 for extra cheesy burgers. avocado, for serving risk developing iron deficiency, as these drinks do not contain much iron and
can displace appetite for iron-rich foods.
The best sources of iron include red meat, fish, poultry and liver, eaten with a
source of vitamin C. Other foods containing iron include iron-fortified baby cereals,
legumes (peas/beans/lentils), green leafy vegetables, eggs, wholegrain bread and
cereals and nut/seed pastes.
36 37nutrition
for toddlers
Healthy eating for toddlers provides the Unsuitable foods
energy and nutrients essential for growth • Tea, coffee, cola drinks, soft drinks, cordials and energy
and development. To ensure good nutrition, drinks. Caffeine is not suitable for children and most of these
toddlers need to eat a variety of foods across drinks are high in sugar, increasing the risk of tooth decay.
all five food groups
• Hard foods, such as popcorn, hard lollies, hard fruit and
vegetable chunks (e.g. apple, raw celery and carrot) and
whole nuts and seeds – these can be choking or inhalation No Tea /
hazards. Coffee
• Some foods increase the risk of infection in young children
and should be avoided, including: Raw meat, raw or partially
SAMPLE DAILY FOOD PATTERN FOR TODDLERS cooked eggs (including those found in home-made ice
cream or mayonnaise), raw sprouts, unpasteurised milk and
Serves a day products made from unpasteurised milk, freshly prepared No Cola Drinks /
Food Serve Size juice from juice bars.
Energy Drinks
1-2 years 2-3 years
Vegetables and 75g, or ½ cup cooked, or 1 cup raw 2½ 2½ • A low fat diet (including low fat milk) should be avoided
legumes/beans for children under two years of age.
Fruit 150g, or 1 medium apple/banana/ ½ 1
orange/pear What is the best drink for my toddler? No Cordials /
Soft Drinks
Grain (cereal) foods 40g bread, or ½ cup cooked rice/ 4 4 Water is the best drink for children. Make sure it is easily
pasta/noodles accessible by keeping a water bottle handy and role model
by drinking water yourself.
Lean meats, poultry, 65g cooked lean meat, or 100g 1 1
fish, tofu, eggs, cooked fish fillet, or 2 large eggs,
legumes or 1 cup canned legumes/beans
Milk, yoghurt, cheese 250ml milk, or 2 slices of hard cheese, 1-1½ 1½
and/or alternatives* or 200g tub yoghurt
Unsaturated spreads or 7-10g 1 ½
oils or nut/seed paste
Additional serves from the Five Food Groups or unsaturated - 0-1
spreads, oils or discretionary food choices (for more active,
taller or older children)
Adapted from material provided by the National Health and Medical Research Council. Find out more at:
www.eatforhealth.gov.au.
*For children under 2, full cream milk and yoghurt is recommended. Reduced fat varieties are recommended
for children over 2 years of age.
38 39BROUGHT TO YOU BY:
Recipes:
simplygreatmeals.com.au
NOTE: All recipes tested use standard 250ml cup and 20ml tablespoonYou can also read
