Vege Recipes?

I have a friend who bought a book called the Sneaky Chef. It puts a twist on making meals children love by using veggies and other foods kids normally wouldn't eat as a base for the receipe.

Give it a try!

Here are a few that my family enjoys.

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Eggplant Casserole

3 med. size eggplants
Salt
2 lbs. ground lean beef
1 1/2 c. chopped onion
6 tbsp. butter
2 cloves garlic
1 tbsp. salt
1 tsp. pepper
1 c. salad oil
6 med. size potatoes
2 tbsp. chopped fresh parsley
1 tbsp. dried mint
1/2 tsp. cinnamon
4 tbsp. tomato paste
Leaving skin on, slice the eggplant into 1/2 inch slices. Sprinkle well with salt, allow to drain about 20 minutes. Wash off this salt and dry the eggplant on a towel. Heat 1 cup salad oil and fry the slices a few at a time until golden brown on both sides.
Slice the peeled washed potatoes into 1/4 inch slices and fry these in the same manner, add more oil if necessary. Saute onion and garlic in 6 tablespoons of butter. Add the ground beef, brown (10 minutes). Add salt, pepper, mint, parsley, cinnamon, tomato paste. Remove cover, cook another 10 minutes to reduce liquid. Arrange 1/2 of eggplant in 9 x 12 inch baking dish about 4 inches deep. Top with half of the potatoes and meat. Repeat this process with remaining eggplant and meat and potatoes. Cover evenly with the following cream sauce.

For Bechamel Sauce, heat 2 tablespoons butter and work 5 tablespoons flour in. Add milk, nutmeg, dash of salt, stirring all the time over low heat until thick. Beat in 2 egg yolks and extra cheese. Pour over casserole. Sprinkle some extra cheese on top. Bake at 350 degrees for 1 1/2 hours or until golden brown

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BROCOLLI CASSEROLE

1 Cup Long Cooking Uncle Bens Rice, cooked
1# Velveeta Cheese, cubed
1 small onion chopped
½ stick butter
Salt and Pepper to taste
1 Can Cream of Mushroom Soup
1 package frozen broccoli flowerets
Grated cheese, grated
Pam or other non-stick cooking spray
9”x11”x2” casserole dish

Sauté onion in butter, add cream of mushroom soup. Mix rice in to mixture. Salt and Pepper to taste. Spray casserole dish with Pam. Pour soup mixture into casserole dish. Lay broccoli flowerets over soup mixture. Cook in oven, covered, for 30 minutes at 350 degrees. Remove cover and add grated cheese over casserole. Return to oven, uncovered for 5 minutes or long enough to melt cheese.

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Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

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CORNBREAD CASSEROLE

1 (15 1/4-oz) can whole kernel corn, drained
1 (14 3/4-oz) can cream-style corn
1 (8-ounce) package cornbread mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 ½ cups grated Cheddar Cheese
Pam or Bakers Joy
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, cornbread mix, sour cream, melted butter and ½ of the grated cheese. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with remaining Cheddar Cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

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SUMMER SQUASH / ZUCCHINI
3 yellow squash sliced diagonally
3 zucchini slashed diagonally
1 onion, quartered and separated
Extra Virgin Olive Oil
Salt and Pepper to taste

Salt and Pepper squash and zucchini. In a large non-stick skillet, heat the oil. Sauté the squash, turning occasionally, until brown, about 5 minutes. Cover, add a small amount of water and steam for 5 minutes.

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I've used creamed spinach to stuff chicken breasts. I always boil my chicken before cooking it (to make sure that it's done). (Then I freeze the broth. This helps me keep it on hand for other cooking.) Slice the meaty part of the breast and just shove the spinach in. It doesn't have to be pretty.

You can use some of that chicken broth instead of water to cook your vegetables, for a little extra flavor. I cook carrots a lot 'cause they're easy. Just buy fresh carrots, cut them up, and boil them 'til soft. Add a little butter and brown sugar to taste.

Those aren't big ideas, but they're quick and easy.

There is a website I use alot www.epicurious.com
I buy and cook mostly vegetables and whole grains.
When you need inspiration for a new recipe, try entering the vegetable you want to use in the"search" box, and you'll get a lot of ideas.
Maybe let your kids go to the store or farmers market with you and choose something they'd like to try.
have fun

On OPRAH the other day, Jessica Seinfeld (Jerry Seinfeld's wife) was on promoting her new book "Deceptionally Delicious" (I think)
She has 3 finicky eaters so on Sunday, she steams veges then purees them and puts them in the frige. She uses the purees in brownies, cookies, tacos, etc. She basically hides the veges in their food and the whole family loves it and has no clue that they're eating their veges!!!

If I still had picky eaters at home...I would be running to the closest book store!!!

Hope this helped!!

D.,

Here are 2 that my children (3 & 5) really like.

1) Spinach & strawberry salad. Baby spinach with sliced strawberries and I sometimes will add toasted walnuts or pine nuts. I use a dressing that is orange juice, a bit of olive oil and some salt and pepper.

2) Roasted carrots. Just parboil some carrots (chopped into about 3 pieces each), toss them with some olive oil, salt and pepper and roast them until they start to brown and are soft. They get very sweet!

Best,
S.

It's a book called "Deceptively Delicious". It's a way to add puree'd veggies in all kinds of recipes. My coworker has used it and her two picky eaters (3y/o and 5y/o) haven't got a clue that they are getting great nutrients with their everyday food. Give it a shot it might work for your family too.

My family loves these Garlic Basil Green beans:

you need:

Green beans
1 tblsp olive oil (butter)
1/2 tsp garlic powder
salt to taste

Take fresh, frozen or canned green beans and cook them any way you like(boil, steam, roast, saute. If you steam or boil add the garlic, basil, and olive oil after cooking. If you roast or saute you can put the seasoning right in the pan with the beans.

Just mix it all up and eat. Of course you can play with the amount of seasoning to fine tune it to your taste. I usually use the butter :-)

Enjoy

Footnote after seeing your What Happened note...
A friend added chopped dried cherries (I use dried cherry craisins) and chopped pecans, along with some finely chopped jalepeno to my artichoke recipe which is very much like the one you posted (sans spinich). Adicting! It is now my number one requested recipe and pot-luck item. You will love it!

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Go to www.myrecipes.com or www.allrecipes.com and put the veggie name you want a recipe for in the search box and Voila! you will have several to choose from.

You can also go to my website for recipes of every kind at:
www.southernlivingathome.com/insights Click on the Recipes tab and then select what type of recipe (appetizer, side dishes, main dishes, desserts, etc.) I have many, many, there for you to use.

FYI ~ I just made the Citrus Asparagus from the MyRecipes site last night. It was a hit in my house of five by all (ages 4 to 50)!

Healthy Eating to you!
V.
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D.,
You can find lots of kid-approved vegetable recipes on my web site at www.artfulveggie.com. And you don't have to worry about hiding the good stuff. These recipes are so much fun, your kids won't mind that they are made with vegetables.

My favorite vegetable, and my 1-yr old loves it too, is Acorn Squash. Just cut it in half lengthwise, scoop out the seeds, and put it in a casserole dish. Add just a bit of water to the bottom and cover loosely and put in the microwave for about 15-20 minutes (depends on size of squash and strength of microwave). You should turn them half way through since they tend to cook unevenly. Once cooked, I scoop out the cooked meat and stir in a bit of butter and brown sugar, or just a tidbit of salt if you actually like the flavor of squash!

we love veggies in my house too. i usually sneak some spinach into my spaghetti sauce - yum - and the kids love it. my preference is frozen spinach b/c i think it tastes better :)

but the reason i replied to your post is that i frequently use www.allrecipes.com to find new recipes. they have TONS of great recipes on there, and also a review box where other people have made and reviewed the recipe. I think it's very helpful... and usually the reviews are right on target. you can also go to www.foodnetwork.com, but sometimes the ingredients are a little more gourmet that what i like to cook.

good luck!

This is a recipe for nearly carb free mashed potatoes!
1 head of cauliflower
1/2 small container of light sour cream
1/4 -1/2 stick of butter
salt
pepper
garlic powder
a few sliced fresh chives or scallions for garnish
Steam your cauliflower, I cut it up first into big chunks throwing only the very core and any leaves away. after it is steamed and soft, I strain it, mash it (I use an electric mixer, but you can do the food processor or blender also) then I add all but the chives and mix well, adding the chives on top as a garnish. If they are too runny, you can add about 1/4- 1/2 cup of instant potato flakes to thicken. I have never frozen it, but I have reheated in the microwave and it re-heats well as left overs. A friend suggested to add a few bacon pieces to it (sounds yummy). the kids won't know that it isn't mashed potatoes just a little dr'd up if you know what I mean!

My kids love veggies raw even fresh green beans! Try a raw diet with a variety of dips.

Here is one for Spinach Supreme(and is even lower fat!):
Ingredients:
1 cup sliced fresh mushrooms
1 medium onion, chopped
1/4 cup reduced-sodium chicken broth
8 cups chopped fresh spinach
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped walnuts, toasted
Directions:
In a large saucepan, cook mushrooms and onion in broth over medium-low heat until tender. Stir in the spinach, garlic powder, salt and pepper; cover and cook for 2-3 minutes or until spinach is wilted. Stir in walnuts. Serve with a slotted spoon.
Nutrition Facts
One serving: (3/4 cup) Calories: 108 Fat: 5 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 469 mg Carbohydrate: 12 g Fiber: 5 g Protein: 7 g Diabetic Exchange: 2 vegetable, 1 fat.

There is this one too, cheese makes all veggies better, right?
Deluxe Macaroni Dinner
Ingredients:
1/2 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
10 cups water
1 package (14 ounces) deluxe four-cheese macaroni and cheese dinner
2 cups chopped fresh broccoli
Directions:
In a large skillet, cook the beef, onion and garlic until meat is no longer pink; drain. In a large saucepan, bring the water to a boil. Add macaroni; cook for 5 minutes. Add broccoli; cook 4-5 minutes longer or until macaroni and broccoli are tender.
Drain, reserving 1/4 cup cooking liquid. Place contents of cheese sauce mix in saucepan. Stir in macaroni mixture, beef mixture and reserved liquid; heat through.
Nutrition Facts
One serving: (3/4 cup) Calories: 300 Fat: 11 g Saturated Fat: 6 g Cholesterol: 42 mg Sodium: 512 mg Carbohydrate: 32 g Fiber: 2 g Protein: 18 g

Try the Taste of Home website - that is where I got these from. Have a great day!

frozen mixed ved.
frozen broc.
frozen coli.
1 can cheddar cheese soup
onion to taste
mix put into cass. dish
top with parm cheese
bake at 350 about 45 min.

easy and fast and cheese on everything
makes lots so if you want to make smaller amount cut back on veg. yumm