I know, your kids don’t like vegetables but those growing bodies must have their vegetables so it’s up to mom to get them down those gullets. Mom’s have to be sneaky. Sometimes it’s the only way. It’s all for the kids good health so whatever you have to do, go for it.
If you have trouble getting vegetables down your kids, there are a few sneaky tricks you can try that works extremely well. You can cook broccoli and spinach, then blend well to hide in cheese and tomato sauce that goes in macaroni or spaghetti. You can also blend them in with guacamole or chili. Any blended veggies can go in with chili, the chili power hides them extremely well.
Cook and blend cauliflower to mix in biscuit dough. Don’t put too much and they will never know the difference. Are you getting the idea? Just cover the veggies up with another flavor and those veggies will go into those needy little bodies.
You can also add small ammounts of blended veggies in cookie dough. Carrots, butternut squash and yams go especially well in cookies. Here’s a delicious butternut squash recipe that every one will love.
Butternut Squash Pudding
3 cups cooked mashed butternut squash
1/2 cup half and half
1/3 cup maple syrup or corn syrup
1 teaspoon ground ginger
1.2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 egg yolks
3 egg whites
1 tablespoon sugar
1/4 cup graham crackers
Preheat oven to 350.
Combine first 7 ingredients in a large bowl, stir till well blended.
Place egg whites in large bowl, beat with mixer at high speed until foamy.
Gradually add sugar, beating until stiff peaks form. Stir in 1/4 egg white mixture into squash mixture, gently fold in remaining egg white mixture.
Spoon mixture into an 8 inch square baking dish coated with cooking spray Sprinkle with crumbs. Bake at 350 oven for 40 minutes or until set. Serves 6 with 1/2 cup serving.
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