63 Simple Toddler Meal Prep Ideas They Will Actually Eat

Meal prepping isn’t just for adults – it’s a total game changer for feeding toddlers too! I know how tricky it can be to find meals that your little one will actually eat, especially when time is tight. These fifteen simple meal prep ideas are not only kid-approved but also super easy to make. Trust me, they’ll make your week so much easier!

1. Mini Frittatas

Frittatas are a fantastic way to sneak in veggies and protein, and these mini versions are perfect for tiny hands.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/2 cup chopped vegetables (broccoli florets, spinach, bell peppers)
• 1/4 cup cooked, crumbled sausage or bacon (optional)
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Grease a muffin tin.
2. In a large bowl, whisk together eggs, milk, cheese, vegetables, and meat (if using). Season with salt and pepper.
3. Divide the mixture evenly among the muffin cups.
4. Bake for 15-20 minutes, or until set and golden brown.
5. Let cool slightly before removing from the muffin tin.

Meal Prep Tip: These frittatas are perfect for breakfast, lunch, or a snack. Store them in the refrigerator for up to 3 days and simply reheat when ready to serve.

Why it’s great for meal prep: Frittatas are incredibly versatile and can be customized with various fillings. Make a big batch on the weekend and have breakfast or lunch ready to go throughout the week.

2. Sweet Potato and Black Bean Bites

These savory bites are packed with nutrients and offer a fun, finger-friendly way for toddlers to enjoy sweet potatoes and black beans.

Ingredients

• 1 large sweet potato, cooked and mashed
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup cooked quinoa or brown rice
• 1/4 cup shredded cheese
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine mashed sweet potato, black beans, quinoa/rice, cheese, breadcrumbs, egg, chili powder (if using), salt, and pepper. Mix well.
3. Shape the mixture into bite-sized balls or patties.
4. Place the bites on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and firm.

Meal Prep Tip: These bites can be served warm or cold and are perfect for on-the-go snacking. Store them in the refrigerator for up to 3 days.

Why it’s great for meal prep: These bites are freezer-friendly! Make a double batch and freeze half for a quick and healthy meal later.

3. Chicken and Veggie Pasta Salad

This pasta salad is a crowd-pleaser and a great way to introduce toddlers to a variety of flavors and textures.

Ingredients

• 1 cup cooked pasta (rotini, penne, or similar)
• 1 cup cooked chicken, shredded or diced
• 1/2 cup chopped vegetables (broccoli florets, bell peppers, peas)
• 1/4 cup shredded cheese
• 1/4 cup plain yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked pasta, chicken, vegetables, and cheese.
2. In a small bowl, whisk together yogurt/mayonnaise and Dijon mustard. Season with salt and pepper.
3. Pour the dressing over the pasta salad and toss to coat.

Meal Prep Tip: This pasta salad is perfect for lunch or a light dinner. Store it in the refrigerator for up to 3 days.

Why it’s great for meal prep: This salad is easy to customize with your child’s favorite ingredients. Try adding different vegetables, protein sources, or even a sprinkle of dried fruit for sweetness.

4. Oatmeal Pancakes

These pancakes are a healthy and delicious breakfast option that toddlers will love.

Ingredients

• 1 cup rolled oats
• 1/2 cup milk
• 1/2 banana, mashed
• 1 egg
• 1/4 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of cinnamon

Instructions

1. In a blender or food processor, combine all ingredients and blend until smooth.
2. Heat a lightly greased skillet or griddle over medium heat.
3. Pour 1/4 cup of batter onto the skillet for each pancake.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Meal Prep Tip: These pancakes can be stored in the refrigerator for up to 3 days or frozen for longer. Simply reheat when ready to serve.

Why it’s great for meal prep: These pancakes are a healthy and convenient breakfast option that can be made ahead of time. Top them with fruit, yogurt, or a drizzle of maple syrup for added flavor.

5. Yogurt Parfaits

Yogurt parfaits are a quick and easy breakfast or snack that toddlers can help assemble.

Ingredients

• Plain or Greek yogurt
• Granola
• Fresh or frozen fruit (berries, bananas, peaches)

Instructions

1. Layer yogurt, granola, and fruit in a small cup or bowl.
2. Repeat layers until the cup is filled.

Meal Prep Tip: Prepare individual parfaits in advance and store them in the refrigerator for up to 2 days.

Why it’s great for meal prep: Parfaits are a customizable and nutritious option that can be tailored to your child’s preferences. Try different combinations of yogurt, granola, and fruit for variety.

6. Hummus and Veggie Wraps

These wraps are a fun and healthy lunch or snack that toddlers can enjoy on the go.

Ingredients

• Whole-wheat tortillas
• Hummus
• Sliced vegetables (cucumber, bell peppers, carrots)

Instructions

1. Spread a thin layer of hummus on a tortilla.
2. Arrange sliced vegetables on top of the hummus.
3. Roll up the tortilla tightly.
4. Cut the wrap into bite-sized pieces.

Meal Prep Tip: Prepare the wraps in advance and store them in the refrigerator for up to 2 days.

Why it’s great for meal prep: These wraps are a portable and nutritious option that can be enjoyed at home or on the go. Try different fillings, such as avocado, cheese, or shredded chicken, for variety.

7. Broccoli Tots

Ideal for picky eaters, these savory and slightly sweet tots offer a kid-friendly way to enjoy vegetables with a crispy exterior and tender interior.

Ingredients

• 1 cup broccoli florets, finely chopped
• 1/4 cup cooked quinoa
• 1/4 cup shredded cheddar cheese
• 1 tablespoon breadcrumbs
• 1/2 egg, beaten
• Pinch of salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Combine the ingredients in a bowl.
3. Form into small tots.
4. Bake for 20-25 minutes, until golden.

Meal Prep Tip: Prepare a large batch and freeze individual portions for quick meals. Chop the broccoli and cook the quinoa ahead of time to save time during assembly.

Why it’s great for meal prep: These are easily portioned and can be made in fun shapes for toddlers. The soft interior and mild flavor make them a great way to introduce vegetables.

8. Peanut Butter-Apple Cinnamon Rolls

Aside from providing fiber and vitamins, these sweet and slightly nutty rolls serve as a quick snack or light meal, especially for kids.

Ingredients

• 1 whole wheat tortilla
• 2 tablespoons peanut butter
• 1/2 apple, thinly sliced
• 1/4 teaspoon cinnamon

Instructions

1. Spread peanut butter on the tortilla.
2. Arrange apple slices on top.
3. Sprinkle with cinnamon.
4. Roll up tightly and slice into bite-sized pieces.

Meal Prep Tip: Prepare the rolls ahead of time and store them in an airtight container in the refrigerator. Slice the apples right before assembly to prevent browning.

Why it’s great for meal prep: The soft texture and sweet flavors are appealing to toddlers. They are easy to hold and eat, promoting self-feeding.

9. Salmon Cakes

These savory and flaky cakes are a great source of omega-3 fatty acids and protein, supporting the brain and heart health of toddlers.

Ingredients

• 1/2 can of cooked salmon, flaked
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 tablespoon of lemon juice
• 1 egg, beaten
• Spices (dill, salt, pepper)

Instructions

1. Combine the ingredients in a bowl.
2. Form into small patties.
3. Pan-fry over medium heat for 5-7 minutes per side, until golden.

Meal Prep Tip: Prepare the salmon mixture ahead of time and store it in the refrigerator. Make a large batch and freeze-cooked cakes for quick meals.

Why it’s great for meal prep: The soft, flaky texture and mild flavor are easy for toddlers to eat. They can be mashed or broken into smaller pieces for easier consumption.

10. Roasted Cauliflower Macaroni and Cheese

This healthier twist on classic mac and cheese is perfect for anyone looking to sneak in more vegetables, especially children.

Ingredients

• 1 cup cooked macaroni pasta
• 1 cup roasted cauliflower florets, mashed
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk or cream
• Spices (nutmeg, salt, pepper)

Instructions

1. Preheat oven to 375°F (190°C).
2. Roast cauliflower until tender, about 20 minutes.
3. Mash the roasted cauliflower.
4. Combine pasta, mashed cauliflower, cheese, milk, and spices.
5. Bake for 15-20 minutes, until bubbly and golden.

Meal Prep Tip: Roast the cauliflower and cook the pasta ahead of time. Make a large batch and freeze individual portions for easy reheating.

Why it’s great for meal prep: The soft pasta and creamy texture are easy for toddlers to eat. The mashed cauliflower adds hidden vegetables, increasing nutritional value.

11. Banana Oat Energy Balls

These naturally sweet, no-bake bites are perfect for quick snacks and little hands, with no added sugar if you skip the honey.

Ingredients

• 2 ripe bananas, mashed
• 2 cups rolled oats
• 2 tbsp honey (optional)
• 1 tsp cinnamon

Instructions

1. Mash bananas in a large bowl until smooth.
2. Add oats, honey, and cinnamon; stir until fully combined.
3. Roll mixture into small balls and place on a lined baking sheet.
4. Refrigerate for at least 1 hour before serving.

Meal Prep Tip: Make a double batch and store in the fridge for up to 5 days or freeze for up to 1 month.

Why it’s great for meal prep: They’re portable, mess-free, and ready to eat straight from the fridge—perfect for busy mornings or quick snacks.

12. Turkey and Cheese Roll-Ups

A simple, protein-packed lunch option that’s easy to assemble and loved by toddlers.

Ingredients

• 8 slices deli turkey
• 4 slices cheese
• 1 small cucumber, sliced into sticks
• Cherry tomatoes, halved

Instructions

1. Place one slice of cheese on top of a turkey slice.
2. Roll up tightly and cut into bite-sized pinwheels.
3. Serve with cucumber sticks and cherry tomatoes on the side.

Meal Prep Tip: Assemble roll-ups the night before and store in an airtight container in the fridge.

Why it’s great for meal prep: Minimal prep time and no cooking required—these keep their shape and flavor for up to 2 days in the fridge.

13. Zucchini and Carrot Mini Muffins

Soft, naturally sweet muffins packed with hidden veggies that toddlers will love.

Ingredients

• 1 cup grated zucchini
• 1 cup grated carrot
• 1 cup whole-wheat flour
• 1 tsp baking powder
• 2 eggs
• 1/4 cup olive oil
• 1/4 cup honey

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine zucchini, carrot, eggs, olive oil, and honey.
3. Stir in flour and baking powder until just mixed.
4. Spoon into greased mini muffin tins.
5. Bake for 12–15 minutes, until golden and firm to the touch.

Meal Prep Tip: Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight or microwave for 20 seconds.

Why it’s great for meal prep: Great for breakfast, snacks, or lunchboxes—they reheat beautifully without losing texture.

14. Pita Pocket Pizzas

A fun, customizable pizza alternative that reheats perfectly and is easy for toddlers to hold.

Ingredients

• 2 whole wheat pitas
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup diced vegetables (bell peppers, mushrooms, etc.)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut pitas in half to form pockets.
3. Spread tomato sauce inside each half.
4. Fill with cheese and vegetables.
5. Bake for 8–10 minutes until cheese is melted and bubbly.

Meal Prep Tip: Assemble pizzas ahead of time and refrigerate for up to 2 days or freeze before baking.

Why it’s great for meal prep: Kids can help with assembly, and they store well, making them an easy heat-and-serve lunch.

15. Cottage Cheese and Berry Cups

A creamy, protein-rich snack or breakfast that comes together in minutes.

Ingredients

• 1 cup cottage cheese
• 1 cup fresh or frozen mixed berries
• 1/4 cup granola

Instructions

1. Spoon cottage cheese into small containers.
2. Top with berries.
3. Add granola just before serving to keep it crunchy.

Meal Prep Tip: Portion into single-serve containers and store in the fridge for up to 2 days.

Why it’s great for meal prep: It’s ready to eat, nutrient-dense, and customizable with different fruits and toppings.

16. Mini Veggie Egg Muffins

Whisk eggs with finely chopped bell pepper, spinach, and a pinch of cheddar, then pour into a mini muffin pan and bake until puffed. The muffins freeze beautifully; microwave a couple straight from frozen for a quick breakfast. Their soft texture makes them easy for little mouths to manage. Serve with a few berries for a colorful plate.

17. Cheese & Spinach Quesadilla Wedges

Layer shredded mozzarella and finely chopped spinach between whole-wheat tortillas, then warm on a skillet until the cheese melts. Cut the round into toddler-sized wedges with kitchen scissors. The cooled pieces store well in the fridge and reheat in a toaster oven. Pair with a mild salsa for dipping if your child likes a little sauce.

18. Sweet Potato Pancake Squares

Mix mashed roasted sweet potato with eggs, flour, and cinnamon, then spread the batter in a sheet pan and bake until set. Cut into tidy squares that fit tiny hands. Freeze layers between parchment and reheat in a toaster for busy mornings. The natural sweetness means no added sugar is required.

19. Chicken & Zucchini Meatballs

Combine ground chicken, grated zucchini, breadcrumbs, and a hint of garlic powder before rolling into mini meatballs. Bake until cooked through and freeze in a single layer. They thaw quickly in marinara sauce for a fast dinner. Serve with small pasta shapes to round out the meal.

20. Apple Cinnamon Overnight Oats

Stir rolled oats, milk, grated apple, and a dash of cinnamon in jars, then refrigerate overnight. By morning the oats are soft and lightly sweet without extra sugar. Warm briefly if your toddler prefers a cozy breakfast. The jars keep for three days and travel well.

21. Broccoli Cheddar Rice Cakes

Fold chopped steamed broccoli and shredded cheddar into cooked rice, add an egg, then form small patties. Pan-sear until golden on each side. The cakes are easy to hold and deliver veggies in a familiar cheesy package. Store in the fridge and reheat in a skillet to maintain crisp edges.

22. Turkey & Avocado Roll-Ups

Spread mashed avocado on a slice of deli turkey, roll tightly, and cut into bite-size pieces. The healthy fat keeps toddlers satisfied without adding mayo. Make a batch the night before; the avocado’s contact with the turkey slows browning. Add a fruit cup for a balanced lunch.

23. Salmon Potato Patties

Mash cooked salmon with potato, egg, and minced parsley, then shape into palm-sized patties and pan-fry until crisp. They freeze well and reheat in the oven without drying out. Omega-3s support brain development, and the mild flavor pleases cautious eaters. Offer with a squeeze of lemon or plain yogurt for dipping.

24. Rainbow Fruit Skewers

Thread bite-sized fruit onto blunt wooden sticks or reusable plastic picks. Preparing several colors encourages toddlers to try new produce. Store the skewers in a sealed container for up to two days; a squeeze of citrus helps prevent browning. Remove the fruit from the stick for younger children who still refine chewing skills.

25. Banana Spinach Smoothie Packs

Portion frozen banana slices, fresh spinach, and mango into individual freezer bags. In the morning, dump a pack into a blender with milk or yogurt for a fast drinkable breakfast. The bright fruit masks the green veggie flavor. Serve in a straw cup to reduce mess.

26. Lentil Veggie Soup Cups

Simmer red lentils with carrot, tomato, and mild spices until soft, then blend lightly for a thick texture. Freeze in silicone muffin cups, pop out, and store in a freezer bag. Reheat a puck with a splash of broth for a quick lunch. Serve with soft bread for dipping.

27. Baked Oatmeal Fingers

Bake oats, mashed banana, milk, and cinnamon in a parchment-lined pan. Once cooled, slice into finger-length bars that hold up well in little hands. They’re less crumbly than regular oatmeal and perfect for car rides. Freeze extras and thaw overnight in the fridge.

28. Hidden Veggie Pasta Sauce

Sauté carrots, zucchini, and onion, add crushed tomatoes, then simmer and purée for a smooth sauce. Pour over cooked penne or freeze in ice cube trays for later. The vegetables blend in seamlessly, boosting nutrients without changing flavor drastically. Stir a cube into scrambled eggs for variety.

29. Beef & Sweet Potato Mini Burgers

Mix lean ground beef, grated sweet potato, and a dash of paprika, then form small patties. Cook on a grill pan or skillet until done. Serve on mini buns or plain with ketchup for dipping. They freeze well between layers of parchment.

30. Mango Coconut Chia Pudding

Blend ripe mango with coconut milk, then stir in chia seeds and chill overnight. The seeds swell to create a pudding toddlers can scoop. Portion into single-serve containers for four days of breakfasts. Top with diced kiwi for extra color.

31. Hummus & Veggie Snack Boxes

Divide homemade or store-bought hummus into compartment boxes alongside soft veggie sticks and pita. Prepping three or four boxes at once streamlines weekday snacks. Toddlers dip and explore textures at their own pace. Rotate vegetables like bell pepper strips or steamed broccoli florets to keep interest high.

32. Strawberry Cream Cheese Pinwheels

Spread whipped cream cheese and thin strawberry slices on a tortilla, roll tightly, and chill. Slice into pinwheels that reveal a fun spiral. The mild sweetness appeals to toddlers, yet it’s balanced with protein. Pack a few for daycare lunches.

33. Quinoa Chicken Nuggets

Coat chicken pieces in cooked quinoa instead of breadcrumbs, then bake until crispy. The quinoa adds texture and extra protein. Freeze cooled nuggets in a single layer for easy portioning. Warm in the oven to restore crunch.

34. Pear & Ricotta Toast Soldiers

Spread creamy ricotta on toasted bread, add pear slivers, and cut into stick-like “soldiers.” The shape is perfect for dipping into yogurt or eating solo. Light cinnamon dusting enhances flavor without sugar overload. Serve immediately or pack for a quick snack.

35. Veggie-Loaded Turkey Chili

Simmer ground turkey with beans, diced tomatoes, and finely chopped zucchini in a slow cooker until flavors meld. Mild seasoning keeps heat low for little palates. Portion into freezer-safe cups for future dinners. Reheat and serve with grated cheese on top.

36. Baked French Toast Sticks

Dip thick bread strips in egg, milk, and vanilla, then bake until golden. The sticks cool into handheld pieces that hold up well in the freezer. Warm in a toaster oven to revive their soft middle and crisp edges. Offer a small cup of yogurt for dipping.

37. Apple Turkey Meatloaf Minis

Mix ground turkey with grated apple, oats, and egg, then portion into a muffin tin. Bake until juices run clear. The apple keeps the meat moist and adds a hint of sweetness. Two minis plus veggies form a satisfying toddler dinner.

38. Edamame & Corn Salad Cups

Toss shelled edamame, sweet corn, and diced red pepper with a splash of olive oil and lemon juice. Serve chilled in little cups for a protein-rich side dish. The colorful mix encourages toddlers to pick up each component. Store covered in the fridge for three days.

39. Blueberry Yogurt Pops

Blend blueberries with plain yogurt and a touch of maple syrup, pour into mini pop molds, and freeze. The size is suited to short attention spans and small hands. Pops soothe sore gums during teething as well. Run molds under warm water for easy release.

40. Spinach Cheese Stuffed Shells

Stuff cooked jumbo shells with a mixture of ricotta, shredded mozzarella, and finely chopped spinach. Nestle them in marinara and bake until cheese melts. Freeze portions in single servings for simple reheating. The soft shells cut easily with a toddler fork.

41. Pumpkin Banana Bread Bites

Combine mashed banana, pumpkin puree, whole-wheat flour, and warming spices, then bake in a square pan. Cut into small cubes once cooled. The bread keeps moist for several days if wrapped tightly. Offer alongside milk for a filling snack.

42. Tuna & Pea Rice Bake

Stir canned tuna, peas, cooked rice, and light cheese sauce, then bake until bubbly. The mild flavors mirror classic tuna-noodle comfort without the pasta. Leftovers portion easily into lunch containers. Sprinkle with crushed crackers for crunch just before serving.

43. Greek Yogurt Ranch Dip with Crackers

Season plain Greek yogurt with dried dill, garlic powder, and a pinch of salt for a lighter ranch. Pair with soft crackers or steamed veggie sticks. Make a batch on Sunday and spoon into little containers for the week. The dip also works as a sandwich spread in a pinch.

44. Melon & Cucumber Boats

Scoop out cucumber centers and fill the cavities with sweet melon balls or cubes. The crunch of cucumber contrasts nicely with juicy fruit. Wrap tightly and store in the fridge for a refreshing side. Serve within 24 hours for best texture.

45. Whole Wheat Mini Bagel Pizzas

Spread sauce on bagel halves, sprinkle cheese, and bake until bubbly. Cool completely before packing into containers. They maintain their structure better than regular bread slices. Offer alongside carrot sticks for a quick lunch.

46. Berry Oatmeal Smoothie Pops

Blend cooked oatmeal with mixed berries and milk, then freeze in pop molds. The oats give the pop a creamy consistency and extra fiber. Perfect for warm afternoons. Smaller molds keep portion sizes toddler-friendly.

47. Chickpea Veggie Patties

Pulse chickpeas, shredded carrot, and oats in a processor, form patties, and pan-fry until golden. They taste good warm or chilled, making them versatile for lunch boxes. Freeze cooked patties in a single layer. Reheat in a pan for a few minutes per side.

48. Scrambled Egg & Cheese Cups

Scramble eggs with milk and cheese, pour into silicone cups, and bake until set. Pop the cups out and cool before storing in the fridge. Microwave for 20 seconds to revive softness. Serve alongside diced tomato for added freshness.

49. Roasted Veggie Pasta Salad

Roast bite-sized zucchini, cherry tomatoes, and bell peppers, then toss with cooked mini shells and olive oil. The dish tastes great cold, perfect for packed lunches. Make a large batch and portion throughout the week. Kids enjoy the sweet flavor concentrated by roasting.

50. Cinnamon Apple Energy Balls

Combine dried apple pieces, oats, almond butter, and cinnamon in a food processor until sticky, then roll into balls. Chill to set. They’re easy to grab after daycare and keep well for seven days. Swap sunflower seed butter for a nut-free version.

51. Pineapple Chicken Fried Rice

Sauté diced chicken, peas, and carrots, add cooked rice, and finish with pineapple tidbits for natural sweetness. Use low-sodium soy sauce to keep salt appropriate for toddlers. Cool quickly and portion into small containers. The dish reheats well in the microwave.

52. Pea & Mint Frittata Slices

Whisk eggs, peas, grated cheese, and fresh mint, then bake in a shallow dish until set. Cut into slim wedges that stack nicely in lunch boxes. The mint adds a surprising freshness many kids enjoy. Serve warm or at room temperature.

53. Strawberry Banana Freezer Waffles

Blend banana, diced strawberries, eggs, and whole-wheat flour for a quick batter. Cook waffles, cool completely, and freeze in a single layer before bagging. Pop a waffle straight into the toaster for a speedy breakfast. Spread with a thin layer of yogurt instead of syrup if desired.

54. Veggie Alphabet Pasta Soup

Simmer alphabet pasta with diced carrots, celery, and tomato broth until tender. The playful letters encourage spoon practice. Freeze in small containers for easy single servings. Reheat gently to keep pasta from overcooking.

55. Yogurt-Covered Quartered Grapes

Quarter seedless grapes to reduce choking risk, dip them in vanilla yogurt, and freeze on a tray. Transfer to a container once solid. The bite-size frozen treats are soothing during hot weather. Serve slightly thawed for a softer texture.

56. Avocado Banana Pudding Cups

Blend ripe avocado, banana, milk, and a hint of cocoa for color and depth. Spoon into portions and chill for an hour to thicken. The result is creamy, naturally sweet, and nutrient-dense. Cover tightly and keep refrigerated for two days.

57. Sweet Corn Pancake Bites

Fold canned or fresh corn kernels into a basic pancake batter, then cook silver-dollar sized rounds. Cool and stack for storage. They taste great plain or with a smear of cream cheese. Freeze extras and warm in a toaster oven.

58. Whole Wheat Cheese Crackers

Knead whole-wheat flour, grated cheddar, and butter into a dough, roll thin, and cut into tiny squares. Bake until crisp and cool completely before storing in an airtight jar. Homemade crackers let you control salt and avoid additives. Kids enjoy helping cut shapes with small cookie cutters.

59. Millet Veggie Porridge

Cook millet with milk until soft, then stir in finely grated carrot and peas for color. The porridge thickens as it cools, making it easy to scoop. Refrigerate portions and reheat with a splash of milk to loosen. Sprinkle mild cheese on top for extra flavor.

60. Coconut Rice Pudding with Berries

Simmer cooked rice in coconut milk with a dash of vanilla until creamy. Cool slightly, then divide into small jars and top with fresh berries. Serve warm or chilled depending on preference. The pudding stays good in the fridge for four days.

61. Smashed Chickpea & Carrot Sandwiches

Mash canned chickpeas with grated carrot, yogurt, and a touch of mustard for a mild spread. Fill soft whole-grain bread and cut sandwiches into small triangles. The filling holds moisture without turning bread soggy quickly. Pack with a few cucumber rounds for crunch.

62. Turkey Spinach Meatball Pasta

Combine ground turkey, chopped spinach, and breadcrumbs, roll tiny meatballs, and bake until done. Toss with cooked spiral pasta and mild marinara. The dish freezes well in individual portions. Thaw overnight and reheat in the microwave for dinner.

63. Baked Apple Cinnamon Chips

Slice apples thinly, arrange on a parchment-lined sheet, sprinkle with cinnamon, and bake at low heat until crisp. Cool completely before storing in an airtight container. They satisfy crunchy snack cravings without added sugar. Offer alongside a cheese stick for balance.

Final Thoughts

Meal prepping for your toddler doesn’t have to be complicated or time-consuming. With a little planning and these simple recipes, you can ensure your little one is getting healthy and delicious meals even on the busiest days. Remember, involving your child in the meal prep process can make it a fun and educational experience for both of you!