Do you have any creative but VERY SIMPLE toddler friendly recipes?

Mashed potatoes and meat gravy (with ground beef or ground turkey).

I love curried apple couscous. I don’t use mint because I don’t like it and use whatever sort of nuts I have around. Though I guess nuts might not be toddler-friendly.

Mickey Mouse pancakes with cream cheese and raisins for eyes—they’re smushy enough to eat sans-molars.

Baked beans or pork and beans with corn muffins, forms a complete protein, tasty, and easy. You can smash the beans up a bit if needed and serve another adult entree with it for yourselves.
Also I used to give my daughter lots of yogurt, a ½ cup of yogurt with maybe a banana, other soft fruits, baked apples, cottage cheese, a perfectly good and healthy meal.
Soft boiled eggs or scrambled eggs are another good choice, maybe make a Quiche, that most children like.
Don’t get hung up on serving certain foods for certain meals, it’s about the nutrition and if he/she eats fruit and scrambled eggs for dinner, so be it. :-)

Monkey Bread is really easy to make you’d be hard pressed to find a kid who didnt love it lol

Oatmeal, rice, grilled cheese sandwiches, macaroni and cheese, butter noodles, frog in a pond http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/frog-in-the-pond/

ants on a log: banana peeled and smeared with with peanut butter and raisins,

Chicken Pot Pie (Makes 4)

Crust:

4 Tbsp Butter, chilled and cubed
4 Tbsp Shortening or Lard, chilled and cubed
1¼ Cup All Purpose Flour
½ Tsp Salt
2–3 Tbsp Ice Water

1. Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.
2. Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.
3. Place the dough of a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.
4. Refrigerate the pie crust dough for 30 minutes or until chilled.

Pie Filling:

2 Cups or 1 14 oz Can Chicken Broth (I use low sodium)
2 Chicken Breasts, boneless, skinless (about 1 Lb)
4 Tbsp Butter
1 Small Onion, minced
2 Stalks of Celery, diced
2 Carrots, peeled and diced
1 Tsp Fresh or ½ Tsp Dried Thyme
3 Tbsp Flour
1 Cup Milk
1 Cup Peas (I use frozen)
Salt

1. In a saucepan, bring chicken stock and chicken breasts to a boil, reduce to a simmer, partially covered for 12 minutes. Remove the chicken breasts to a plate, reserving the chicken broth, and when cool, cut the chicken into bite size chunks.
2. Heat 1 tbsp of the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
3. Add the celery, carrots and thyme and cook for an additional 3 minutes.
4. Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over and stir to make a roux. Cook for 1–2 minutes stirring to coat the vegetables.
5. Add the milk, reserved chicken broth, chopped chicken and peas and simmer over low to medium for 10 minutes or until thick and creamy. Add salt to taste.
6. Preheat oven to 400 degrees.
7. Place ¼ of the mixture in 4 10 oz ramekins or 1 large ramekin.
8. Dust a flat surface with flour and roll out the dough ¼ inch thick (about the size of a pie plate).
9. Place the ramekins on the dough upside-down and cut ½ inch wider around to make the top crust of the pot pie.
10. Place the cut-out dough on top of the ramekin and gently pinch the sides, pressing it to make it stick.
11. Using the tip of a knife, make 3 slits on top of the dough (to allow ventilation).
12. Place ramekins on a cookie sheet and bake for 30 minutes at 400 degrees.
13. Cool and serve.

@bkcunningham hmm, I do ramekin chicken pot pies too. I’ll have to see how your version compares to mine. One thing I can say is I use a pre-cooked rotisserie chicken. It turns out it’s cheaper and faster than cooking the chicken myself.

My recipe is from here.

Fish sticks

Oh, yes, @YARNLADY. Good suggestion.