If you're looking for some quick and easy meal ideas for your 15 month old, you're in luck! We've compiled a month's worth of dinner ideas to help make mealtime a snap.
Week 1: Toddler-Friendly Recipes
Starting off the week, we have some simple and tasty meals that your little one is sure to love.

Baked Sweet Potato Fries
- 1 large sweet potato
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Pinch of salt
- Preheat oven to 425°F.
- Peel and cut sweet potato into fries.
- In a bowl, mix olive oil, garlic powder, paprika, and salt.
- Add sweet potato fries and toss to coat.
- Bake for 20-25 minutes, until crispy and tender. Serve immediately.
Spinach and Cheese Quesadillas
- 1 cup fresh spinach, chopped
- 1/2 cup cheddar cheese, shredded
- 2 whole wheat tortillas
- In a skillet over medium heat, wilt the spinach and remove from the pan.
- Place one tortilla in the skillet and sprinkle with cheese and spinach.
- Top with the second tortilla and cook for 2-3 minutes on each side, until cheese is melted and tortillas are crispy.
- Remove from the pan and let cool before cutting into wedges.
Week 2: Baby-Led Weaning Meals
If you're following a baby-led weaning approach with your little one, these finger foods are perfect for them to practice their self-feeding skills.

Peanut Butter & Banana Toast
- 1 slice of whole wheat bread
- 1 tbsp peanut butter
- 1/2 banana, sliced
- Toast bread to desired crispness.
- Spread peanut butter on toast.
- Top with sliced banana.
Cheesy Broccoli Nuggets
- 1 cup steamed broccoli, chopped
- 1/2 cup cheddar cheese, shredded
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Preheat oven to 400°F.
- In a bowl, mix together broccoli, cheese, breadcrumbs, egg, garlic powder, and onion powder.
- Using your hands, form the mixture into small nuggets and place on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes, until golden and crispy.
Week 3: Slow Cooker Favorites
Who doesn't love a good slow cooker meal? These recipes require minimal prep and let the slow cooker do the rest of the work.
Slow Cooker Chicken Stew
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- In a slow cooker, combine chicken, carrots, celery, onion, garlic, chicken broth, bay leaf, thyme, salt, and pepper.
- Cover and cook on low heat for 6-8 hours, until vegetables are tender and chicken is cooked through.
- Remove bay leaf before serving.
Slow Cooker Vegetarian Chili
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
- In a slow cooker, combine black beans, kidney beans, diced tomatoes, onion, red bell pepper, chili powder, cumin, salt, and pepper.
- Cover and cook on low heat for 4-6 hours, until vegetables are tender and flavors are combined.
- Adjust seasoning as needed before serving.
Week 4: Pasta Night
Pasta is always a crowd-pleaser, and these recipes are no exception. These dishes are easy to make and perfect for those busy weeknights.
One-Pot Spaghetti & Meatballs
- 1 lb ground beef
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- 1 jar of your favorite spaghetti sauce
- 1 lb spaghetti
- In a bowl, mix together ground beef, egg, breadcrumbs, parmesan cheese, garlic powder, onion powder, salt, and pepper. Form mixture into small meatballs.
- In a large pot, brown meatballs over medium heat.
- Add spaghetti sauce and spaghetti to the pot. Cover with water.
- Bring water to a boil, then reduce heat and cover pot. Simmer for 10-12 minutes, until spaghetti is cooked and sauce is heated through.
Garlic Mushroom Alfredo
- 1 lb fettuccine pasta
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
- 1/4 cup butter
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
- Cook pasta according to package instructions.
- In a skillet over medium heat, sauté mushrooms and garlic in butter until tender.
- Reduce heat and add heavy cream. Stir until combined and heated through.
- Add parmesan cheese and stir until melted. Season with salt and pepper to taste.
- Serve garlic mushroom alfredo sauce over cooked fettuccine pasta.
We hope these meal ideas have inspired you to try some new recipes for your little one. Happy cooking!
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