Over 70 Pantry Recipes You Can Make This Week

Here are over 70 recipes you can make using common pantry and freezer ingredients this week. Perfect for when you can’t find what you need at the grocery store (or get there in the first place!)

Whether you’ve stocked your pantry or freezer thanks to a natural disaster, global pandemic or to just plain be prepared for ANY unforeseen event, there are tons of ways you can put your ingredients to good use without getting bored. Here are over 70 of my favorite recipes (from CaliGirl Cooking and beyond) that will help you get creative in the kitchen when you have limited supplies to work with.

Breakfast

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

The Easiest Pumpkin Apple Baked Oatmeal Cups (CaliGirl Cooking)

Weekend Hazelnut Sticky Buns with Date Caramel (CaliGirl Cooking)

Weekday Festive Funfetti Pancakes (CaliGirl Cooking)

Andy’s Fairfield Granola (CaliGirl Cooking)

Eggs in Purgatory (Pina Bresciani)

PB&J Quinoa Bowl (CaliGirl Cooking)

Oat Milk Chia Pudding with Blueberry Orange Compote (CaliGirl Cooking)

Slow Cooker Superfood Oatmeal (CaliGirl Cooking)

Peanut Butter Banana Breakfast Cookies (CaliGirl Cooking)

Peanut Butter Chocolate Overnight Oats (Let’s Eat Cake)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar (CaliGirl Cooking)

Chai Chia Oatmeal (CaliGirl Cooking)

Chunky Monkey Cinnamon Rolls (CaliGirl Cooking)

Easy Pumpkin Macadamia Nut Muffins (CaliGirl Cooking)

Matcha Macadamia Latte (CaliGirl Cooking)

Bread

A plate of freshly baked hot cross buns with icing.

Hot Cross Buns (CaliGirl Cooking)

Chocolate Cherry Bread (CaliGirl Cooking)

Buttery Soft Pretzel Bites (Gimme Some Oven)

Peanut Butter and Jelly Pull-Apart Bread (CaliGirl Cooking)

Pumpkin Popovers (CaliGirl Cooking)

Soups

A pot of warming minestrone soup surrounded by a wooden spoon and chunk of Parmesan cheese.

Warming Minestrone Soup (CaliGirl Cooking)

French Onion Soup (CaliGirl Cooking)

20-Minute Tomato Soup (Gimme Some Oven)

Easy Indian-Style Yellow Curry (CaliGirl Cooking)

Instant Pot Chicken Tortilla Soup (Seasonal Cravings)

Caramelized Leek and Parsnip Soup with Mushrooms and Crispy Prosciutto (CaliGirl Cooking)

Slow Cooker Sweet Potato Chili (Lemons and Zest)

Pasta

A bowl of cashew shrimp with chopsticks.

Cashew Shrimp (CaliGirl Cooking)

Orecchiette Pasta with Sausage and Baby Broccoli (Entertaining with Beth)

Easy Pasta Sauce Recipe (The Foreign Fork)

Super Quick Mexican Baked Penne (Erica’s Recipes)

Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes (Gimme Some Oven)

Other Mains (Casseroles and More!)

A serving dish of Spicy Beet Poke and an individual bowl of the poke with chopsticks.

Spicy Beet Poke (CaliGirl Cooking)

Mexican Beef and Rice Casserole (Savory Experiments)

Quick-and-Easy Tuna Salad Sandwiches (CaliGirl Cooking)

The BEST Falafel Recipe (Gimme Some Oven)

Mom’s Peanut Butter Chicken (CaliGirl Cooking)

Sweet Potato and Black Bean Quinoa Bowls (Spoonful of Flavor)

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes (CaliGirl Cooking)

Cheesy Tater Tot Casserole (Small Farm Big Life)

Southern Salmon Croquettes (Grandbaby Cakes)

Side Dishes

A bowl of Cranberry, White Bean and Grain Salad surrounded by a green linen napkin and fresh cranberries.

Cranberry, White Bean and Grain Salad with Fresh Herbs (CaliGirl Cooking)

Smoky Slow Cooker Baked Beans (This Healthy Kitchen)

Herbed Grain Salad with Broccoli Rabe and White Beans (CaliGirl Cooking)

Socca Flatbreads (Emma Eats & Explores)

Snacks

A freshly cut batch of Chocolate Chip Sunflower Seed Butter Protein Bars.

Chocolate Chip Sunflower Seed Butter Protein Bars (CaliGirl Cooking)

All-Dressed Party Mix (CaliGirl Cooking)

5-Minute Pumpkin Curry Hummus (CaliGirl Cooking)

“Nooch” (Nutritional Yeast) Popcorn (Gimme Some Oven)

Addicting S’mores Granola Clusters (CaliGirl Cooking)

Spiced Rosemary Bar Nuts (CaliGirl Cooking)

No-Bake Energy Bites (Salt & Baker)

Homemade Whole Wheat Crackers – Two Ways! (CaliGirl Cooking)

Curry Rosemary Roasted Mixed Nuts (CaliGirl Cooking)

Bacon-Wrapped Stuffed Dates (CaliGirl Cooking)

Miso Furikake Hummus (CaliGirl Cooking)

Condiments

A dish of freshly made Three-Ingredient Calabrian Chili Spread.

The Easiest Three-Ingredient Calabrian Chili Sauce (CaliGirl Cooking)

Homemade BBQ Sauce (Gimme Some Oven)

Stupid Simple Two-Ingredient Shallot Oil (CaliGirl Cooking)

The BEST Enchilada Sauce! (Gimme Some Oven)

Desserts

A stack of three Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars (CaliGirl Cooking)

5-Ingredient Indulgent Date Bites (CaliGirl Cooking)

Vegan Black Bean Brownies (Baked by Clo)

Tahini Blondies with Whiskey Date Caramel and Sea Salt (CaliGirl Cooking)

Dreamy Chocolate Lava Cakes (Gimme Some Oven)

Chocolate, Coconut and Butterscotch “Grutch” Bars (CaliGirl Cooking)

Healthy Oatmeal Chocolate Chip Cookies (Fit Foodie Finds)

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze (CaliGirl Cooking)

5-Ingredient Lemon Bars (Gimme Some Oven)

For a frequently updated list of pantry recipes including these ones and many more, check out my Pantry Recipes Pinterest board!

 

The Ultimate Hidden Veggie Pasta Sauce

This Hidden Veggie Pasta Sauce contains over five different vegetables, yet your little ones will never even know it. It’s the perfect base for a weeknight meal the entire family will love, plus it’s simple to make and freezer-friendly!A bowl of whole wheat penne loaded with Hidden Veggie Pasta Sauce, the perfect family-friendly freezer meal!

If you’re sick of struggling to get your toddler to eat anything of nutritional value, stuck in a rut with what to make for your family’s picky palates, or just ready to mix up your dinner game, this Ultimate Hidden Veggie Pasta Sauce recipe is for you!

You’re going to love that this recipe is packed with nutritional value, comes together with almost no waste, can be made well in advance AND makes plenty to cover at least two dinners for your family. Every mama’s favorite kind of recipe!

Why Hide Veggies in Your Food?

While it’s important to remember to continuously offer your baby or toddler vegetables in their truest form, there are several arguments to be made for hiding them in recipes whenever you can:

Textural Issues of Whole Veggies

First, it introduces your child (or hey, even your picky spouse) to a new flavor or flavors even if he or she can’t get past certain textural issues with the vegetables in their pure form. The texture issue is a real one for many picky kids and this is a great way to overcome it!

Increased Nutritional Value

Secondly, sneaking veggies into a recipe your family already loves is a fantastic way to up its nutritional value. Many little ones love foods like muffins, pizza and pasta, so why not make them healthier versions and get some extra nutrients in in the meantime?

Benefits the Entire Family

One of the biggest things I stress to my clients and course students is the importance of eating together as a family and everyone eating the same thing. If you’re always thinking of ways to add more veggies into what you’re making for breakfast, lunch or dinner, the entire family will benefit from the increased nutritional value.

Food Segue

Hiding veggies in foods your little one(s) already love is also a great way to begin a food segue. This is a gradual technique used for feeding babies and toddlers that eventually gets them to like a certain food in its purest form. You can read more about how to do a food segue with your baby or toddler here.

A dish of pasta topped with Hidden Veggie Pasta Sauce.

Tips for Hiding Veggies in Food

I know what you’re thinking: But where do I start when it comes to hiding veggies in all my favorite recipes? Well, this Hidden Veggie Pasta Sauce is a great start, but here are some general guidelines you can follow when you’re experimenting with adding veggies to other types of recipes:

Match Colors and Shapes

Think of a vegetable that will compliment a food that your little one already loves – and looks like it, too! For example, pair diced beets with berries, or kiwi with avocado.

Make It Small

One of the best ways to slowly start introducing a vegetable to your baby or toddler is to do it in small doses and then gradually increase the amount. Shredded or puréeing vegetables are perfect ways to work them into the mix.

Take Advantage of What Your Little One Already Likes

If your babe is already obsessed with sweet potato, slowly start working some butternut squash into the mix. If he or she can’t get enough of muffins or pancakes, play around with the different ways you can up their nutritional value the next time you make them. Capitalize on what already works!

An overhead shot of a bowl of Hidden Veggie Pasta.

How to Make Hidden Veggie Pasta Sauce

The simple answer: throw everything together in a big saucepan or Dutch oven, let it simmer away, then purée!

Once you have all of the ingredients prepped, this recipe involves almost no hands-on time. I also love that this recipe has almost no waste, we use a full cans or cartons of everything, so you don’t have to worry about half a carton of broth sitting unused in your fridge for weeks to come.

Freezing Your Pasta Sauce

 If your making this recipe in advance and plan to serve it later (which you totally should!) follow these tips for storing:

  • Once the sauce has cooled down slightly, transfer it to Mason jars or a resealable plastic bag
  • Let it cool completely
  • Label it (and be sure to include the date you made it)
  • Freeze until ready to use!

Different Ways to Serve Your Sauce

News flash: This red sauce isn’t just for pasta! Here is a list of all of the different ways you can use up your batch of sauce:

Pasta
Pizza
Lasagna
BAKED chicken
Egg bake
stirred into Polenta
Eggplant Parmesan
Chili
Stuffed peppers/spaghetti squash
Minestrone or other tomato-based soups
As a dipping sauce for grilled cheese

Now, who’s ready to get cooking??

If you try this recipe, be sure to rate it and leave a comment below!

Hidden Veggie Pasta Sauce
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

This Hidden Veggie Pasta Sauce is great for all ages and is the perfect base for a weeknight family meal. It's freezer-friendly and makes a ton so you'll always have a healthy dinner option on hand. It's also loaded with more than five different veggies!

Course: Condiment
Cuisine: Italian
Keyword: baby-friendly, baby-led weaning, family-friendly, freezer-friendly, Italian, kid-friendly, make-ahead, pasta, red sauce, toddler, vegetables
Servings: 20 people
Calories: 26 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 carrot, peeled and chopped
  • 1 bell pepper, chopped
  • 1 zucchini, peeled and chopped
  • 1 medium roasted sweet potato, peeled and cut into chunks
  • 1 1/2 teaspoons Italian seasoning Salt-free for young babes
  • 1 6-ounce can tomato paste
  • 1 28-ounce can diced tomatoes in juice
  • 1 32-ounce carton chicken or vegetable broth
  • Salt and pepper, to taste Minimize for young babes
Instructions
  1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Once oil is heated, add onion and sauté for about 3 minutes, or until onion starts to become fragrant and translucent.

  2. Add garlic, carrot, bell pepper, zucchini and sweet potato and stir to combine. Allow to cook over medium heat, stirring occasionally, for 5-10 minutes. Add Italian seasoning and stir to combine.

  3. Add diced tomatoes, tomato paste and chicken broth, and once again stir to combine. Bring to a low boil (very gently bubbling), then turn off heat.

  4. Transfer sauce to a blender in two batches. You may need to use a mixing bowl to hold some of the extra soup while you are blending. Blend until smooth, then return to the original saucepan or Dutch oven on low heat.

  5. Season with salt and pepper as needed, but if you will be serving this to young babes, minimize the salt as much as possible.

Recipe Notes

TO FREEZE: Let sauce come to room temperature, then transfer to Mason jars with lids, label (including date made) and freeze.

You can easily sub in whichever veggies you wish if you need to use something up!

Nutrition Facts
Hidden Veggie Pasta Sauce
Amount Per Serving
Calories 26 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 82mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1640IU33%
Vitamin C 10mg12%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Stuffed Spaghetti Squash: Lasagna-Style!

This easy stuffed spaghetti squash recipe has all your favorite lasagna ingredients stuffed into handy (and healthy!) spaghetti squash boats. It’s an easy weeknight meal the entire family will love!

An overhead shot of two plates of stuffed spaghetti squash with herbs and a hunk of Parmesan.

I love finding ways to add an extra-healthy touch to a typically indulgent dish. While I’m certainly not against a hearty slab of lasagna every once in a while, putting all of the dish’s typical ingredients into a vessel that also just so happens to be a delicious vegetable ups the nutrition-factor AND presents the dish to the kiddo in a new and unusual way. You may recognize this tactic from my ever-so-popular Papaya Breakfast Boats recipe. Kids get such a kick out of eating out of something other than a plate or bowl.

So, here’s the scoop on this Easy Stuffed Spaghetti Squash: Lasagna-Style!

What You Need to Make Lasagna-Style Stuffed Spaghetti Squash

You don’t need much to make this delicious family meal, mostly all of the typical ingredients you’d use to make a classic lasagna, with spaghetti squash taking the place of the pasta.

You’ll need:
  • Garlic herb butter (Trader Joe’s has a great one!)
  • Spaghetti squash
  • Italian sausage
  • Marinara sauce
  • Ricotta
  • Mozzarella
  • Fresh oregano

And a few other basic things like salt, pepper, onion and garlic.

How to Make It

 Aside from a little bit of cooking time on the front end, this meal is very much “set-it-and-forget-it.” My favorite kind of meal!

A close up shot of lasagna-style stuffed spaghetti squash.

The first thing you’ll need to do is give your spaghetti squash a little head start on cooking. This will take the majority of the cooking time, about 30-45 minutes. You could also do this part in advance when you meal prep for the week!

If you don’t choose to prep your squash in advance, you can start on the filling while they’re cooking.  You’ll be preparing the “lasagna” part of this dish over the stove top, to make sure the meat gets fully cooked and all of the ingredients get nice and integrated.

Once your filling is ready and your squash boats have gotten their cook on, it’s time to stuff ‘em!

Sprinkle on the mozzarella and then it’s time to bake. The stuffed boats will only need to be in the oven for 10-15 minutes, with another 4 minutes or so of broiling to get your cheese nice and bubbly. Everything is already cooked through, we’re just putting on the finishing touches right now.

How to Serve Your Stuffed Spaghetti Squash

Unless you have some hungry teenagers on your hands, you’re probably going to want to divide your stuffed squash halves in half once again after they’re cooked. Serve them with a little sprinkle of fresh oregano and some fresh bread to scoop up any extra filling, and you have yourself a delicious, well-balanced dinner.

Bonus if you can find some sleek black dining plates like these to serve [affiliate link], they’re such a fun change-up to the typical white china this time of year!

A giant forkful of a stuffed spaghetti squash.

Other Easy Weeknight Meals Like This One

 You asked, so I’m answering. Many of you have mentioned to me that you need more ideas for weeknight dinners (hence this tasty recipe) so I also want to point you in the right direction of some other great weeknight meals I have here on the site. Here are some of my other favorite weeknight meals, especially for this time of year:

What are your favorite weeknight meals for fall? Let me know in the comments below!

Easy Stuffed Spaghetti Squash: Lasagna-Style!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

This easy stuffed spaghetti squash recipe has all your
favorite lasagna ingredients stuffed into handy (and healthy!) spaghetti squash
boats. It’s an easy weeknight meal the entire family will love!

Course: Main Course
Cuisine: Italian
Keyword: dinner, gluten-free, Italian, lasagna, squash, weeknight
Servings: 4 people
Calories: 656 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 spaghetti squash, halved with some of the insides scooped out to form a well Reserve any of the extra insides to stir into the filling.
  • 2 tablespoons garlic herb butter, melted
  • 1 tablespoon olive oil
  • 1/2 of a large onion, diced
  • 2 cloves garlic, minced
  • 3/4 pound sweet Italian sausage, casings removed
  • 1 cup marinara sauce See notes for recipe, or use a jarred version.
  • 1/2 cup whole milk ricotta
  • 2 teaspoons chopped fresh oregano
  • Salt and pepper to taste
  • 6 ounces shredded mozzarella
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Place spaghetti
    squash halves on a rimmed baking sheet facing up. Brush the garlic herb butter
    evenly over each of the spaghetti squash halves. Roast in the preheated oven
    for 30-45 minutes, or until the squash is fork-tender.

  2. While the squash is cooking, prepare the filling. Place a deep skillet on the stove over medium heat and add the olive oil. Once the oil is heated, add the onions and sauté for a few minutes, until fragrant and translucent, then add the garlic and stir to combine. Let cook for a minute or two and then add the Italian sausage and cook until browned.

  3. Add in the marinara, ricotta and oregano and stir to combine. Let the mixture heat up and come to a gentle bubble, then turn off the heat.

  4. When your squash is fork-tender and you’ve pulled it out of the oven, lower the oven heat to 350 degrees. Then, carefully scoop the filling into each of the halves and sprinkle with mozzarella.

  5. Return the squash to the 350-degree oven and cook for 10-15 minutes, then turn on the broiler and cook for another 4 or so minutes, until the cheese on top is browned and bubbly. Remove from the oven and let cool slightly before cutting the halves in half and serving.

Recipe Notes
  1. You can find a great recipe for homemade marinara here!
  2. You can roast your spaghetti squash up to two days in advance. It will reheat in the oven when you bake the filling.

 

Nutrition Facts
Easy Stuffed Spaghetti Squash: Lasagna-Style!
Amount Per Serving
Calories 656 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 22g138%
Cholesterol 129mg43%
Sodium 1327mg58%
Potassium 776mg22%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 10g11%
Protein 28g56%
Vitamin A 1171IU23%
Vitamin C 13mg16%
Calcium 379mg38%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Ground Beef “Not-So-Sloppy” Joes That Even Your Little One Will Love!

These Ground Beef “Not-So-Sloppy” Joes take a classic Sloppy Joe recipe and turn it into something the whole family – even your youngest eaters – will love. Sloppy Joe filling is tucked into fluffy crescent cups for a neater, handheld version of the popular weeknight dinner.

If you have questions about starting solid foods, consult a physician or health care provider.

An overhead shot of Not-So-Sloppy Joes laid out on a cooling rack.

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

I hope you’re ready for an easy weeknight dinner that the entire family is going to love, because these Ground Beef “Not-So-Sloppy” Joes totally fit the bill. They’re quick, easy, and so tasty you won’t even know they’re made specifically for tiny appetites.

That’s right, I’m thrilled to be partnering with Beef. It’s What’s For Dinner. to bring you this baby-led weaning-friendly recipe and share all of the amazing benefits of introducing beef as a first food to your babes.

By now you likely know what a huge proponent I am of the baby-led weaning method, which encourages the introduction of ALL foods in their most natural form starting from very early on in a child’s solid food journey. With BLW, it’s recommended that foods like peanut butter, eggs, dairy, and, yes, beef are all introduced before a child turns one in order to expand their palates and set them up for optimal physical and cognitive development.

You can read more about the baby-led weaning method here. In the meantime, let’s dig into some of nutrition benefits of beef, and how it lends itself to these important developmental milestones.

A close-up shot of "Not-So-Sloppy" Joes in their baking pan.

Nutritional Benefits of Beef for Babies

Beef contains high-quality protein, iron and zinc, all of which are essential nutrients for a child’s healthy growth and development. With more than ten essential nutrients, beef can assist in improved recall skills and reasoning abilities, and also support brain health and optimal cognitive development. You can read more about the nutritional benefits of beef as a first food on BeefItsWhatsForDinner.com.

While beef purées are certainly an option for ensuring your baby receives all of these benefits, I wanted to create a recipe with beef in one of its more natural forms for all of my baby-led weaning fans out there. So how did I create a Sloppy Joe recipe that’s baby-led weaning approved?

A "Not-So-Sloppy" Joe on a kids' plate with zucchini and tomato salad.

 

Let me tell you!

Ground Beef Sloppy Joes That are Baby-Led Weaning Approved

If you’re not too familiar with baby-led weaning, there are a few things to pay special attention to when offering foods to your little one:

CHEWING AND SWALLOWING ABILITY

When presenting food to a babe who’s just starting to eat, you want to make sure it’s appropriate for his or her current chewing and swallowing abilities. Ground beef – which I used for these Ground Beef “Not-So-Sloppy” Joes – is a great option as it’s already in small pieces and easy to chew. It’s even “gummable” for babies who may not have many (or any) teeth yet.

SALT

Sodium deserves some special attention when it comes to cooking for your little one. While adults can consume between 1,500-2,300 mg of sodium a day, babies and toddlers should be consuming much less, between 400-800 mg per day. That’s why you won’t see any added salt in this recipe, however, if you feel you want more salt in your Sloppy Joe mixture, feel free to set some “joe” mix aside for your baby and then season the rest as you wish.

SUGAR

While many traditional Sloppy Joe recipes use brown sugar as a sweetener, I try to steer away from pure sugar as much as possible when cooking for new eaters. To sweeten up the sauce a little bit, I recommend adding just enough maple syrup to tone down the acidity of the tomatoes.

THE MESS

If there’s one thing anyone who’s already gone through baby-led weaning can attest to, it’s that it makes a huge mess! In BLW, babies are encouraged to practice self-feeding from the very beginning, so things definitely don’t stay neat and tidy. The great thing about this Ground Beef “Not-So-Sloppy” Joe recipe is that the mess of the Joe filling will be at least somewhat contained by those fluffy crescent cups, and babies won’t even need to wield a fork to get to the good stuff.

"Not-So-Sloppy" Joes cooling on a rack, surrounded by a blue and white checked napkin.

While the nutrients in beef offer an ample amount of benefits, tomatoes and bell peppers give the recipe an extra dose of nutrition. With less mess and babies’ nutritional needs in mind, these “Not-So-Sloppy” Joe’s will be the perfect addition to your weeknight dinner rotation, not to mention they’ll be enjoyed by the whole family!

For more great family recipes and additional information about the health benefits of beef, be sure to check out BeefItsWhatsForDinner.com.

I’d love to hear all about your BLW adventures with beef in the comments below!

Ground Beef "Not-So-Sloppy" Joes
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

These Ground Beef “Not-So-Sloppy” Joes take a classic Sloppy Joe recipe and turn it into something the whole family - even your youngest eaters - will love. Sloppy Joe filling is tucked into fluffy crescent cups for a neater, handheld version of the popular weeknight dinner.

Course: Main Course
Cuisine: American
Keyword: baby-friendly, baby-led weaning, beef, entree, kid-friendly, main course, weeknight
Servings: 24 cups
Calories: 160 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 pound Ground Beef
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried ground mustard
  • 1 14-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons coco aminos
  • 1-2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt to taste (for adults)
  • 3 cans refrigerated crescent dough (enough dough for 3 dozen crescents)
Instructions
  1. Preheat oven according to crescent dough package directions. Spray cupcake pan with nonstick cooking spray and set aside.

  2. Warm olive oil in a large skillet over medium heat. Add onion and sauté until just translucent, about 3 minutes, then add bell peppers. Once bell peppers begin to soften, add Ground Beef. Stir in pan until it begins to brown, then add garlic powder and ground mustard. Continue stirring until most of the meat is browned.

  3. Add crushed tomatoes and tomato paste to pan and stir until combined, then stir in the coconut aminos, maple syrup and balsamic vinegar. If you want to add some salt for the adults and older kids in the family, now’s the time to do it, but go as light as you can. Turn the mixture down to low and let it simmer while you prepare the crescent cups.

  4. Unroll the crescent dough from its package and separate each triangle. Cut the top off of each triangle and then reattach it to the side to make a rectangle (as shown in the photos). Press rectangles one by one into the cupcake molds.

  5. Take a tablespoon measure and scoop 1-2 tablespoons into each crescent cup. Place cupcake pans in preheated oven and bake according to the crescent package directions (typically at around 375 degrees for 10-12 minutes), or until golden. Leave in pan until cool enough to touch, then gently remove, using a butter knife to gently ease them out if necessary.

Recipe Notes
  1. DISH DENSITY: Low
  2. When serving this dish to younger babies, be sure to watch the salt content.
Nutrition Facts
Ground Beef "Not-So-Sloppy" Joes
Amount Per Serving
Calories 160 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 274mg12%
Potassium 82mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 176IU4%
Vitamin C 7mg8%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

28 High-Protein Vegetarian Recipes for Toddlers

Many toddlers are picky when it comes to eating meat, even if they’re not on a vegetarian diet. Here is an ultimate roundup of high-protein vegetarian recipes for toddlers, featuring quinoa, beans and lentils as primary ingredients.

When it comes to toddlers’ picky eating habits, one of the food groups I hear most about is meat. Meat can be tricky – it needs to be prepared a certain way that makes it easy for little ones to eat, and the texture can sometimes be offputting. While it’s important to continually expose your child to animal proteins (if your toddler isn’t on a vegetarian diet), there are tons of other ways to ensure your babe is getting this vital nutrient.

Here’s a roundup of 28 fantastic high-protein vegetarian recipes for toddlers, broken down by meal. Seriously, though, there is so much inspiration here! And if you want more tips on how to deal with a picky eater, check out these 9 Easy Ways to Combat Picky Eating in Toddlers.

Without further ado…

BREAKFAST

1. PB&J Quinoa Bowl

Just hold the crunchy almond slivers!

Two PB&J Quinoa Breakfast Bowls complete with toppings, sitting atop striped dish towels.
by CaliGirl Cooking
2. quinoa berry breakfast bowl instant pot
An overhead shot of two Quinoa Berry Breakfast Bowls.
by Green Scheme
3. quinoa blender pancakes
by The Saucy Fig
4. 5 Ingredient eggy quinoa cups
A pan of 5-Ingredient Eggy Quinoa Cups.
by Kidgredients
5. crispy vegan waffles with lentil protein
A plate of Crispy Vegan Waffles with Lentil Protein topped with berries and powdered sugar.
by My Pure Plants

LUNCH

6. baked zucchini, feta and Quinoa Bites
A board full of quinoa bites.
by Whole Food Bellies
7. broccoli cheddar quinoa bars
A stack of two broccoli cheddar quinoa bars.
by Served From Scratch
8. lentil falafel with lime yogurt
A cast iron pan of lentil falafel with lime yogurt dip.
by Greedy Gourmet
9. Veggie Bean Burger
A close-up shot of a veggie burger.
by Spice Cravings
10. easy 15-minute quinoa bites with peas
A stack of 5-ingredient quinoa bites.
by Bite-Sized Kitchen
11. black bean salad with avocado
A bowl of Black Bean Salad with Avocado.
by Dancing Through the Rain

SNACKS

12. roasted cauliflower hummus with rosemary and garlic
Roasted Cauliflower Hummus with Rosemary & Garlic | CaliGirl Cooking
by CaliGirl Cooking
13. easy basil lentil dip
A close-up shot of a bowl of Easy Basil Lentil Dip surrounded by chips.
by The Missing Lokness
14. lemon tahini lentil hummus
An overhead shot of a bowl of Lemon Tahini Lentil Hummus surrounded by fresh rosemary and lemons.
by Bucket List Tummy
15. 5-Minute pumpkin curry hummus
This 5-Minute Pumpkin Curry Hummus takes your average Mediterranean dip and kicks it up a notch with a ton of added flavor. The perfect appetizer or side dish for your next dinner party!
by CaliGirl Cooking
16. kid-friendly quinoa fritters
An overhead shot of a bowl of quinoa fritters with a bowl of marinara dipping sauce.
by Wendy Polisi

DINNER

17. goat cheese quinoa and broccoli casserole in the instant pot
An overhead shot of a bowl of Goat Cheese, Quinoa and Broccoli Casserole.
by Whole Food Bellies
18. vegan white bean mac-and-cheese
A bowl of Vegan White Bean Mac and Cheese with fresh vegetables.
by Rhian’s Recipes
19. pasta e fagioli
A spoonful of pasta e fagioli.
by Christina’s Cucina
20. Instant Pot Lentil Stroganoff
An overhead shot of Instant Pot Lentil Stroganoff.
by Nourish Nutrition Co.
21. enchilada quinoa casserole
A finished dish of Enchilada Quinoa Casserole.
by My Kitchen Love
22. cheesy lentil bake
A finished pan of Cheesy Lentil Bake.
by Love In My Oven
23. one-pot black-eyed peas and spinach rice in instant pot
A bowl full of Black-Eyed Peas and Spinach Rice.
by Piping Pot Curry
24. 15-minute lentil sloppy joe stuffed sweet potatoes
A Lentil Sloppy Joe stuffed sweet potato ready to be devoured.
by Lemons and Zest
25. lentil pizza crust
A sliced pizza featuring Lentil Pizza Crust.
by This Healthy Kitchen
26. lentil tacos
A plate full of Mexican Lentil Tacos.
by Recipes From a Pantry

TREATS

27. Healthy quinoa almond date truffles
A plate of Quinoa Almond Date Truffles.
by Ministry of Curry
28. oatmeal quinoa chocolate chip cookies
A gooey quinoa chocolate chip cookie broken in half.
by Served From Scratch

If you have or come across any other great high-protein vegetarian recipes for toddlers, please let me know about them in the comments below! xo