These Toddler Sleep Pancakes are a tasty treat that can help soothe your toddler into a restful slumber. They are easy to make and perfect for a bedtime snack.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; it's okay if there are some lumps. Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the pancakes warm with your toddler's favorite toppings, like fresh fruit or a drizzle of maple syrup. These pancakes are a comforting and delicious option to help your toddler relax and get ready for sleep.

Prep Time: 10 minutes

Cook Time: 15 minutes

For toddlers, this Banana Berry Milkshake is a tasty and healthy treat. Rich in fiber, probiotics from the yogurt, and vitamins, it makes a great after-school snack or breakfast choice.

Ingredients: 1 ripe banana. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup yogurt plain or flavored. 1/2 cup milk whole or almond milk. 1 tablespoon honey optional.

Instructions: Peel and slice the banana. Combine the banana, mixed berries, yogurt, milk, and honey if using in a blender. Blend until smooth and creamy. Pour the milkshake into a toddler-friendly cup or glass. Serve chilled and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Adorable & Easy Mehndi Designs for Kids ✨

Mehndi isn’t just for grown-ups! 💅🏽 These 5 super easy designs take less than 10 minutes AND survive toddler wiggle tests. Trust me, I’ve been doing this for 11 years.

🔹 Tiny flowers (foolproof!) 🔹 Cartoon butterflies 🦋 🔹 Finger-tip constellations ✨ 🔹 ‘Oops-proof’ dotted vines 🔹 Hidden Mickey Mouse (shh, it’s a parent hack!)

Pro Tip: Use organic henna + a sugar-lemon sealant for darker stains!

These chicken alfredo lasagna roll-ups can be prepared in several different ways are freezer-friendly, and quick to clean up! This one of the few recipes that everyone in my house enjoys, so we eat them twice a month! 

This recipe makes two pans - one for now & one to freeze! Each pan contains 9 rolls. My youngest two eat one roll a piece and the rest of us eat two.  Ingredients: 

- 1 lb of chicken breasts (roughly 3 chicken breasts)

- 1 box of lasagna noodles 

- 1 large jar of alfredo sauce

- 4 cups of shredded mozzarella cheese 

- seasonings of choice (oregano, basil, garlic, parsley) 

Instructions: 

1. Cook your chicken however is easiest for you. I throw it into the crockpot frozen, pour 1/3 of the jar of alfredo sauce on top, and add in seasonings like garlic (½ tbsp), basil and oregano. I let it cook on low for about 6 hours until the chicken is done. You could also bake the chicken or buy a rotisserie chicken to really speed it up!

2. Prepare your lasagna noodles according to the box. I cook the whole box at a time knowing that a few noodles will rip. The box normally has 20 noodles and I need 18 to make 2 pans. I rinse them in cool water so that they’re easy to roll up. 

3. Shred your chicken in the alfredo sauce it cooked in (or add it if you didn’t cook it in the sauce). Mix in 2 cups of mozzarella cheese. 

4. Lay out a lasagna noodle and add a large spoonful of the chicken/cheese mixture at one end. Roll it up and place it seam-side down in an 8x8 baking pan. Keep doing this until you fill your baking pan with 9 lasagna roll-ups. Repeat for the 2nd pan. 

5. Pour 1/3 of the jar of alfredo sauce on top of each pan. Then top each plan with 1 cup of mozzarella cheese. I like to sprinkle parsley on top. 

6. Bake immediately at 350* for 30 minutes or store in fridge and bake for 40 minutes.

To freeze: cover with foil and store in freezer for up to 3 months. Bake frozen at 350* for 30 minutes covered and 20-30 minutes uncovered. Or thaw overnight and bake for 40 minutes at 350*. 

We like to have it with homemade garlic bread ($1 loaf of italian bread with butter, garlic and italian seasoning). I bake it during the last 10 minutes of the lasagna roll-ups.