Wednesday, January 13, 2010

Sneaking the Veggies In

When my older two boys were young and would not eat their veggies, I simply dumped Cheddar Cheese soup or Velveeta on them and they would gobble them up. If you have a picky eater or a veggie hater at your house try these ideas...
The First is from Mentoring Moments.
MM buttonSneaky Chef
The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals
By: Missy Chase Lapine

The Next is from Creative Jewish Mom
Grated Vegetable Soup

Another grate idea(pun intended)is to hide veggies in muffins. You can use carrots, zucchini, squash, just about anything. Make your favorite bran or oat muffins put some grated veggies in there and no one will ever know. You could even put some banana, pineapple, apple, or raisins in there too, just for a bit of sweet.

Zucchini or banana bread is another place to hide those veggies.  You can also use Applesauce instead of oil when cooking, just substitute equal parts.  Click HERE for a quick starter recipe.

I like to make Chicken Spaghetti and keep a batch (no pasta yet) in the freezer, just pull & thaw, add fresh pasta, and bake. I put veggies in mine, if you have a picky eater you could grate the veggies and put them in. This is also a great way to have a 1 dish dinner-less clean up. Oh, BTW Mexican Velveeta and/or a can of Rotel tomatoes make for an AWESOME Chicken Spaghetti.

And last a bonus, here is a dinner recipe from Living On A Dime.  
Again grate those veggies for picky eaters.

*Mushroom Barley Soup

1-1 1/2 lbs. beef chuck, cut into 3/4 inch cubes
1 cup onion, finely chopped
1/2 cup celery, sliced
1 cup carrots, diced
1 lb. fresh mushrooms, sliced
2 cloves garlic, minced
1/2 tsp. dried thyme
1 can (14-1/2 oz. or 2 cups) beef broth
1 can (14-1/2 oz. or 2 cups) chicken broth
2 cups of water
1/2 cup pearl barley
Pepper to taste
Salt to taste

Combine all but salt in a large pan and simmer a couple of hours or until meat and barley are tender. Salt to taste.

*Ninety Minute Rolls

2 - 2 1/2 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine

Mix 3/4 cup flour, sugar, yeast, and salt. Heat milk, water and margarine until very warm (120° - 130°). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Place in a greased bowl. Let rise 15 minutes. Divide dough into 12 pieces and shape into balls. Place in an 8 inch round cake pan. Let rise 15 minutes. Bake at 375° for 20-25 minutes. Makes 12 rolls.

*Brownie/Banana Delight

1 pkg. brownie mix
1 cup chocolate chips
3/4 cup peanuts, chopped
3 medium bananas
1 2/3 cups milk
2 pkgs. (5 oz.) vanilla instant pudding
1 (8 oz.) carton frozen whipped topping

Mix brownie mix according to package directions, adding 1/2 cup of chocolate chips to it. Pour in a 9x13 pan greased pan. Bake at 350° for 25-30 minutes, until toothpick inserted into center comes out clean. Cool. Slice bananas and lay on top of brownies in a single layer. Sprinkle with 1/4 cup of chips and 1/4 cup peanuts. Mix milk and pudding mix on low speed for 2 minutes. Fold in whipped topping and spread over bananas. Sprinkle with remaining chips and peanuts.

If you like their recipes you will LOVE their e-books.

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