Kids & Vegetables

It seems that the topic of how to get kids to eat their vegetables is one that has come up a lot in recent conversations I've had.  So, I decided to put together some recipes that my kids really like.  I have to say, my kids have never really given us trouble in this area.  Ethan would be vegetarian if we let him.  While Hailey prefers carbs (pasta, bread, cheese, etc) she will eat vegetables.  But, these are some recipes I've come across and thought I'd share them.

Broccoli & Cheddar Nuggets

1 16oz pkg frozen broccoli, cooked, drained and finely chopped

1 cup bread crumbs

1 1/2 cups shredded cheddar cheese

3 large eggs

Preheat oven to 350 degrees.  Combine all ingredients.  Shape mixture into nuggets and place on greased baking sheet. Bake 20-25 minutes, turning over after 15 minutes.  Serve warm.

Stuffed Vegetables

3 bell peppers, halved & seeded

2 small zucchini, cut in half lengthwise, seeds removed.

1 lb ground turkey

1/4 cup bread crumbs

1 egg

1/4 cup parmesan cheese

1/2 tsp ground mustard

Salt

Pepper

1 tsp thyme

1 cup Spaghetti sauce

1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.  Mix together all ingredients, except vegetables, sauce and mozzarella.  Chill, prepare vegetables.  Fill vegetables with filling (this will fill them generously).  Ladle spaghetti sauce evenly over each vegetable.  Sprinkle each with mozzarella cheese.  Bake 40 minutes.  **I have used just zucchini or just peppers (whatever was on sale)**  It's like a pizza on a vegetable!

Vegetable pockets

1 can buttermilk biscuits OR your favorite dinner roll dough

whatever vegetables you like, finely chopped and sauted until tender, drain any extra juice.

Shredded cheddar cheese

Pizza sauce, if desired (this is totally optional and will obviously go better with some vegetables)

Roll out each biscuit to approximately 6 inches.  Fill with 2 TB vegetable mixture, cheese and sauce (if using)  fold in half and seal edges.  Cut a small vent hole in the top.  Bake at 375 13-15 minutes.  ** You can also freeze these before cooking them.  To Bake place frozen pockets on ungreased sheet, bake at 375 for 20-25 minutes.

**these pockets are so versatile and a frequent request from my kids.  Just use your imagination for fillings.  One thing to make sure of is that whatever you use is not too wet.

Cauliflower & Cheese soup

1 Medium head of cauliflower, cut into florets

2 cups chicken stock

1/4 cup butter or margarine

1/4 cup chopped onion

1/4 cup flour

1/2 tsp salt

1/8 tsp pepper

2 cups milk

1 cup shredded cheddar cheese

Cook cauliflower in chicken stock until tender.  Do not drain.  Cool a bit.  Run thru blender until desired texture (for a chunkier soup just mash with a hand masher).  Set aside.  Melt butter in a saucepan.  Add onion and saute until limp.  Do not brown.  Mix in flour, salt & pepper.  Add milk.  Heat and stir until it boils and thickens.  Add cheese and cauliflower mixture.  Stir to heat and melt cheese. 

A couple other suggestions I've heard recently are:

*chop up extra vegetables and put in spaghetti sauce, on pizzas or in chili (if your kids will eat that)

*puree butternut squash until very smooth, add to macaroni and cheese

* Shred carrots and add to macaroni and cheese

*slip some finely chopped vegetables into a grilled cheese sandwich.