7 Easy and Delicious Dairy-Free Meals for Toddlers

7 Easy and Delicious Dairy-Free Meals for Toddlers

Stovetop Beef and Shells

I fix this supper when I’m pressed for time. It’s as tasty as it is fast. Team it with salad, bread and fruit for a comforting meal. —Donna Roberts, Manhattan, Kansas

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Savory Turkey Potpies

This will perk you up on a cold, rainy day. You can use chicken in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side. —Judy Wilson, Sun City West, Arizona

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Thai Pasta with Spicy Peanut Sauce

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it’s closer to room temperature. —Donna McCallie, Lake Park, Florida

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Mediterranean Mashed Potatoes

It’s hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland

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Southwestern Goulash

I had some extra cilantro in the fridge and didn’t want to throw it away. Instead, I came up with this delightful and filling family recipe. Everyone just loved it! —Vikki Rebholz, West Chester, Ohio

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Sweet-and-Sour Supper

My mother shared this recipe, which I’ve been making for my family for years. The homemade sweet-and-sour sauce is the key to this dish’s success. —Dorothy Reimer, Dewberry, Alberta

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Black Bean & Corn Quinoa

My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

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Lemon Chicken with Orzo

Here’s a dish that’s light and summery but still filling. My kids love all the veggies…for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia

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Land of Enchantment Posole

My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers. —Suzanne Caldwell Artesia, New Mexico

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Salsa Spaghetti Squash

If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there’s always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio

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Ginger Veggie Brown Rice Pasta

Once I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York

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Pumpkin-Lentil Soup

I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia

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Mom’s Spanish Rice

My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas

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Meatball Cabbage Rolls

My mother would often have these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for weekend visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I’ve tried. —Betty Buckmaster, Muskogee, Oklahoma

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Lemony Chicken & Rice

I couldn’t say who loves this chicken and rice recipe best, because every time I serve it, it gets raves! Occasionally I even get a phone call or email from a friend requesting the recipe, and it’s certainly a favorite of my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia

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Carolina Shrimp Soup

Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina

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Salmon & Spinach Salad with Avocado

We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work. —Jenny Dawson, Fond du Lac, Wisconsin

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Mediterranean Turkey Skillet

I’ve always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin

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Spaghetti with Bacon

As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. —Ruth Keogh, North St. Paul, Minnesota

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Lentil Pumpkin Soup

Garlic and spices brighten up my hearty pumpkin soup. It’s just the thing we need on a chilly fall day. —Laura Magee, Houlton, Wisconsin

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Sunday Roast Chicken

This recipe proves that comfort food doesn’t have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. —Robin Haas, Cranston, Rhode Island.

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Turkey Salad with Pear Dressing

This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit. —Nancy Heishman, Las Vegas, Nevada

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Spaghetti Squash Lo Mein

My colorful Lo Mein is a lighter version of the classic Chinese dish that everyone at our table loves. Try it with a squirt of Sriracha. —Loanne Chiu, Fort Worth, Texas

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Moist Cranberry Pork Roast

I love to serve this tender, flavorful pork to guests. You don’t have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. —Kimberley Scasny, Douglasville, Georgia

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Mexican Tamales

Serve this family favorite for all occasions: a quick dinner, brown-bag lunch, hearty snack or even a fun appetizer. —Marie Macy, Fort Collins, Colorado

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Lemony Shrimp & Snow Pea Pasta

This pretty pasta is a family favorite —the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. —Jennifer Fisher, Austin, Texas

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Shrimp Puttanesca

I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California

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Chicken with Sugar Pumpkins & Apricots

When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. —Nancy Heishman, Las Vegas, Nevada

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Slow Cooker Turkey Breast with Gravy

This quick-prep recipe lets you feast on turkey at any time of year. We save the rich broth for gravy, noodles and soup making. —Joyce Hough, Annapolis, Maryland

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Asparagus Nicoise Salad

I’ve used Nicoise as an appetizer or main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, do-ahead sure thing. —Jan Meyer, St. Paul, Minnesota

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Sugar-Glazed Ham

This old-fashioned sugar glaze gives your ham a pretty, golden brown coating just like Grandma used to make. The mustard and vinegar complement the brown sugar and add tangy flavor to this glazed ham recipe. Be prepared to serve seconds! —Carol Strong Battle, Heathville, Virginia

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Mediterranean Chickpeas

Add this to your meatless Monday lineup. It’s great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts

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Standing Rib Roast

Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

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Spicy Pork Tenderloin

A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I’ve served it. I guarantee you’ll get many requests for the recipe. —Diana Steger, Prospect, Kentucky

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Red Clam Sauce

This recipe tastes like it’s taken you all day to make. Instead, it cooks while you take care of other things. What a great way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, Pennsylvania

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Grilled Pork with Avocado Salsa

I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it Southwestern flair. It’s an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania.

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Golden Apricot-Glazed Turkey Breast

Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas

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Cider-Glazed Pork Tenderloin

This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. —Susan Stetzel, Gainesville, New York

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Red Pepper Chicken

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. —Piper Spiwak, Vienna, Virginia

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Italian Sausage and Zucchini Soup

Everyone in my family likes this soup. Sometimes I use mini farfalle in this soup because my grandchildren say it looks like tiny butterflies. The recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida

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Mahi Mahi & Veggie Skillet

Cooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas

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Salmon with Spinach & White Beans

My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. —Mary Ellen Hofstetter, Brentwood, Tennessee

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Beef Brisket on Buns

With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. —Deb Waggoner, Grand Island, Nebraska

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Sesame Beef & Asparagus Salad

Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington

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Bourbon-Glazed Ham

Smoky and sweet flavors come through in every bite of this Kentucky-style ham. Since I found this recipe, it’s the only ham I make. —Sue Schiller, Tomahawk, Wisconsin

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Hoisin & Honey Glazed Salmon

Now that I have this recipe, my husband and I always look forward to the fresh wild salmon season. You can find hoisin sauce in the international foods aisle at the grocery store. —Cheryl Rein, Orlando, Florida

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Slow-Cooked Turkey with Berry Compote

We love to eat turkey, and on hot summer days, here’s how we get our fix. For golden-brown turkey, broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama

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Curried Pork & Orange Kabobs

I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario

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Roasted Chicken Thighs with Peppers & Potatoes

My family loves this dish! There’s nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

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Apricot Cranberry Chicken

Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. —Brooke Ruzek, Elk River, Minnesota

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Apple Roasted Pork with Cherry Balsamic Glaze

I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burnt ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois

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Flank Steak with Cilantro Salsa Verde

Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia

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Roast Chicken with Vegetables

Love a moist and tender chicken but not the mess of actual roasting? Use an oven cooking bag to keep chicken and veggies easily under control. It’s a great way to make roast chicken with potatoes and carrots easy any night of the week. —Taste of Home Test Kitchen

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Ginger Halibut with Brussels Sprouts

I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina

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Grilled Southwestern Steak Salad

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee

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Rosemary Pork Loin

I started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it’s restaurant quality, and we look forward to making it after work. —Judy Learned, Boyertown, Pennsylvania

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Rosemary-Lemon Chicken Thighs

A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. —Jennifer Tidwell, Fair Oaks, California

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Garlic Herbed Beef Tenderloin

You don’t need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington

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Chicken Artichoke Skillet

This quick-to-fix chicken entree featuring artichokes and olives has a real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. —Carol Latimore, Arvada, Colorado

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Root Stew

While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I’m in the mood to change things up, I add potatoes or chicken. —Maria Davis, Flower Mound, Texas

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Mediterranean Shrimp Orzo Salad

This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it’s a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. —Ginger Johnson, Pottstown, Pennsylvania

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Rosemary-Thyme Lamb Chops

My father loves lamb, so I make this dish whenever he visits. It’s the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida.

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Strawberry Mint Chicken

I hand-pick wild strawberries for this saucy chicken dish. We love it with fresh spring greens and a sweet white wine. —Alicia Duerst, Menomonie, Wisconsin

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Twisted Eggs Benedict Salad

Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota

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Grilled Chicken Chopped Salad

Layered desserts always grab my family’s attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I’m happy to say that it worked. —Christine Hadden, Whitman, Massachusetts

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Super Quick Chicken Fried Rice

After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York

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Grilled Basil Chicken and Tomatoes

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania

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Rosemary Chicken with Spinach & Beans

With two young boys constantly on-the-go, I’m always looking for ways to simplify meals. Since this recipe uses just one skillet, it’s a cinch to prepare when I only have a half-hour to make dinner for a hungry family. —Sara Richardson, Littleton, Colorado

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Turkey and Vegetable Barley Soup

Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. —Lisa Wiger, St. Michael, Minnesota

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Pan-Roasted Chicken and Vegetables

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

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Savory Rubbed Roast Chicken

In general, procedures for roasting meat apply to poultry, too. That means if you use a dry rub on a steak, a dry rub will benefit a chicken. A blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri

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Caribbean-Spiced Pork Tenderloin with Peach Salsa

I love this recipe because of the depth of flavors and burst of colors. It’s quick and easy to make. It’s best when peaches are in season, but you could try strawberries or pineapple instead. —Holly Bauer, West Bend, Wisconsin

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Skinny Turkey-Vegetable Soup

The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. —Charlotte Welch, Utica, New York

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Spinach Chicken Salad

Dazzle your hungry visitors with this crunchy salad. It showcases an interesting mixture of chicken, pasta, spinach and other vegetables. The delectable dressing complements the colorful ingredients. A hearty plateful makes a satisfying entree. —Janet Mooberry, Peoria, Illinois

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Italian Shrimp ‘n’ Pasta

This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Slow cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, Maine

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