Pasta with veggies and cheese. This meal is very quick and easy. I made enough for around 6 meals so I froze the leftovers in individual portion sizes in the freezer. Just pop it in the fridge the day before and you will have lunch or dinner all ready for the next day!

I used an organic, whole wheat, alphabet pasta which is filled with vitamins, iron and zinc. A side benefit is the pieces of pasta are small enough that I don't have to cut them up. In most grocery stores you can find 'mini' shaped pastas. I cooked the pasta according to the directions, drained, returned to the pot and added enough pasta sauce for it to still be clumpy (if your toddler is trying to feed her/himself this makes it easier to pick up or get on to the fork or spoon). I then put in some frozen veggies (here I used corn, peas, carrots and green beans) and cooked it all until the veggies were no longer frozen. Finish it off with some shredded cheese and your child (and you) will love this easy but nutritious meal. If you want to amp up the protein you can add some chicken sausage, ground beef, ground chicken, ground turkey or cut up chicken breast to the meal.