HEALTHY SNACK/MEAL PREP

RECIPES ⬇️⬇️⬇️ This week’s meal prep to help the days run a little smoother with my 4 kids! Shepherd’s Pie Ingredients: 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 lb ground beef 1 tsp salt ½ tsp black pepper 1 tsp dried thyme 1 tbsp tomato paste 1 tbsp Worcestershire sauce 2 tbsp all-purpose flour 1½ cups beef broth 1 cup frozen peas 1 cup frozen corn 4 cups mashed potatoes 2 tbsp butter Instructions: Sauté onion in olive oil until soft, add garlic and cook 1 minute. Add ground beef, salt, pepper, and thyme; cook until browned. Stir in tomato paste and Worcestershire. Sprinkle in flour and cook 1 minute. Add beef broth, peas, and corn. Simmer 5–7 minutes until thickened. Transfer to a baking dish, spread mashed potatoes over top, dot with butter, and bake at 400°F for 25–30 minutes. Mini Quiches Ingredients: 1 store-bought pie crust 10 eggs Splash of milk Chicken sausage, cooked & chopped Bell peppers, diced Red onion, diced Mushrooms, diced Fresh parsley, chopped Shredded cheese Salt, pepper & garlic powder (or favorite seasonings) Instructions: Cut the pie crust into small circles and press into a greased muffin tin. Whisk together eggs, milk, seasonings, parsley, and cheese. Stir in the chicken sausage, bell peppers, onion, and mushrooms. Fill each crust about ¾ full and bake at 350°F for 20–25 minutes, until the eggs are set. Berry Oat Bars Ingredients: ½ cup melted coconut oil 1½ cups all-purpose flour 1½ cups quick oats ⅓ cup maple syrup ⅓ cup coconut sugar 1 tsp baking powder ½ tsp salt ½ cup raspberry/strawberry preserves Instructions: Mix everything except the berry preserves. Press ⅔ of the mixture into a greased 8x8 pan. Spread preserves over the top, leaving a ½-inch border. Crumble the remaining mixture over the preserves. Bake at 350°F for 25–30 minutes and let cool completely before slicing. Zucchini Carrot Muffins Ingredients: 2 cups whole wheat flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 2 tsp cinnamon ¼ tsp nutmeg 2 cups grated zucchini 1 cup grated carrots ⅓ cup honey (or maple syrup) ⅓ cup olive oil 2 large eggs Instructions: Preheat oven to 350°F and line a muffin tin. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk honey, olive oil, and eggs. Fold in the zucchini and carrots, then stir the wet ingredients into the dry ingredients just until combined. Divide the batter about ⅔ full into muffin cups and bake for 20–25 minutes, until a toothpick comes out clean. Let cool for a few minutes before transferring to a wire rack. Hope you enjoy this week’s recipes! 🤍 #mealprep #toddlersnacks #toddlermealprep