Of course, mom – you know that vegetables are evil and who knows what could happen if children were to actually ingest them! So how on earth can you (a reasonable adult) expect your (darling, lovable) kids to actually eat them!
Try these tummy-tested (and shh…dietician-approved) recipes for your picky eater:
1 tbsp. olive oil
1 medium onion chopped
1 clove garlic, minced
1 cup sliced mushrooms
1 red pepper
1 can (398 ml) stewed tomatoes, minced
8 cups vegetable or chicken broth
2 tbsp. dried basil
1/2 of a 750 g package fresh tortellini (375 g)
1 can (398 ml) beans in tomato sauce
1 can (540 ml) lentils, drained and rinsed
- Sauté onion, garlic, mushrooms and red peppers until soft in the oil in a large saucepan.
- Add broth and basil and bring to a boil.
- Simmer uncovered for 10 minutes.
- Add cooked tortellini, beans and lentils.
- Simmer until tortellini floats.
2 cups flour
1 tsp baking soda
1 tsp cream of tartar
2 tbsp sugar
1⁄4 tsp salt
2 tbsp non-hydrogenated margarine or butter
3⁄4 cup sour skim milk (1 tbsp vinegar plus milk)
2 cups shredded sharp cheddar cheese
3/4 cups shredded sharp cheddar cheese
- Measure first 6 ingredients into bowl. Cut in margarine with a fork or pastry blender until crumbly.
- Add sour milk and 2 cups of cheese and stir just until a soft ball forms.
- Divide into 4 equal balls.
- Now divide each ball into 4 pieces.
- Arrange on un-greased baking sheet. Sprinkle second amount of cheese over each scone.
- Bake at 425F for 10-15 minutes until risen and browned.
How do you get your kids to eat their vegetables? Share your tips and get featured in an upcoming MOMeo Kitchen.