Thursday, January 21, 2010

Does anyone have some great recipes for getting my teenagers to eat vegetables?

BROCOLI BITES





3 eggs


6 ounces shredded Monterey Jack cheese


6 ounces shredded Colby cheese


1 (16 oz.) box frozen chopped broccoli, thawed, drained and dried


2 1/2 ounces bacon pieces


1/2 ounce diced yellow onion


1 ounce all-purpose flour


Italian bread crumbs as needed


***Honey Mustard Dressing***


3/4 cup sour cream


1/3 cup mayonnaise


1/3 cup Dijon mustard


1/3 cup honey


1 tablespoon lemon juice PLUS


1 teaspoon lemon juice





Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the breadcrumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier.


Heat about 4 cups oil in a fryer or deep pan for frying at 350潞F. Set up a shallow pan with breadcrumbs. Scoop about 1/2 ounce portion of the broccoli mixture into the breadcrumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing





HONEY MUSTARD DRESSING





In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.





BROCCOLI CASSAROLE





6 cups broccoli florets, coarsely chopped


1 1/4 pound Velveeta cheese


2 eggs


3 cups cooked rice


3 cups half and half


1/2 teaspoon salt


1/2 teaspoon black pepper


Cooking spray


1 cup Ritz crackers, crushed


1 cup shredded cheddar cheese





Place eggs in mixing bowl and lightly whip for approximately 20 seconds.


Add broccoli florets, cooked rice, salt and pepper. Mix well to incorporate ingredients. Dice Velveeta into 1/4'; pieces. Place diced cheese and half and half in microwave safe container. Cover and microwave for 2 minutes or until cheese is melted.


Add to ingredients in bowl. Blend well to mix all ingredients. Spray 9'; pan with cooking spray. Pour casserole mixture into pan. Place in a 350 F oven and bake for 30 minutes.


Top casserole with Ritz crackers and cheddar cheese and cook for 5 minutes more, or until cheese melts and crackers brown.








STUFFED GREEN PEPPERS





6 green bell peppers


1 tablespoons butter


1 tablespoon olive oil


1/2 cup chopped onion


1/2 cup chopped celery


1 can (14.5 ounces) diced tomatoes


1 can (8 ounces) tomato sauce


1 clove garlic, crushed


1 teaspoon dried leaf oregano


1/2 teaspoon dried leaf basil


2 teaspoons salt, divided


1/2 teaspoon ground black pepper, divided


1 egg, lightly beaten


1 1/2 teaspoons Worcestershire sauce


1 1/2 pounds lean ground beef or chuck


1 1/2 cups cooked long-grain rice


Shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional





Directions for stuffed peppers with ground beef and rice


Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.


Heat olive oil and butter in a large skillet over medium heat until hot. Saut茅 chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.


In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350掳 for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.


Recipe for stuffed peppers serves 6








DILL DIP FOR VEGGIES


1 c. sour cream


1/2 c. mayo


1 tsp. onion flakes %26amp; parsley


1 tsp. dill seed


1/2 tsp. Season All seasoning


1/4 tsp. garlic powder


1/4 tsp. vinegar


1/4 tsp. salt (opt.)





Mix together and let stand for at least 1 hour.








ITALIAN PASTA SALAD





3 to 4 c. cooked pasta spirals


1 head cauliflower


1 pepper


1 lg. bunch broccoli


1 red onion


Tomatoes (optional)


1/2 lb. crisp fried bacon


1 bottle Italian salad dressing


1/4 to 1/2 c. sugar


1 tsp. salt





Cook pasta, drain and cool. Cut up broccoli, cauliflower, pepper, onion, tomatoes, and crumble bacon into large bowl. Add pasta to vegetables. Pour salad dressing, sugar and salt, stir well. Will keep 3 to 4 days in refrigerator.Does anyone have some great recipes for getting my teenagers to eat vegetables?
Mix in ground marijuana.Does anyone have some great recipes for getting my teenagers to eat vegetables?
I have added spinach to my spaghetti sauce before and I understand you can add grated carrots to things also. If you think they will notice LEAVES, get the chopped kind and perhaps they will think it is more herbs or they may not even care if it is mixed in. You can probably add grated or finely chopped (blended, perhaps) vegetables to a bunch of your casserole and ground meat recipes.
my roommates and i would little bit of sugar in the pot (if you're cooking up peas or carrots on a stovetop). it made them a bit sweeter and delicious!
These are super-fun, I trick my friends into eating zucchini with them all the time. They are so good, but I'm not 100% sure about the nutritional value!





ZUCCHINI CHOCOLATE CHIP COOKIES





3/4 c. butter


1 1/2 c. sugar


1 egg


1 tsp. vanilla


3 c. flour


2 tsp. baking powder


2 tsp. baking soda


1 tsp. cinnamon


1/2 tsp. salt


1 1/2 c. grated zucchini


1 c. chocolate chips


1 c. walnuts





Cream butter and sugar. Add egg and vanilla. Beat. Mix flour, powder, soda, cinnamon and salt. Blend into sugar mixture. Add zucchini, chocolate chips and nuts. Drop into greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.





This Soba Noodle Salad is great - the key is to very thinly julianne the veges so that they are just like noodles.


http://www.epicurious.com/recipes/recipe鈥?/a>





This Broccoli Cheddar casserole is sooo good and you can easily sneak in any other greens to it.


http://www.epicurious.com/recipes/recipe鈥?/a>
make Shepherd's pie
1. Zucchini brownies, my mum makes them. They give you a serving of vegetables that you don't really realize is there.





2. Cover bottom of skillet with water, bring water to boil, add whole fresh green beans and crushed garlic, cover and let simmer for 3-4 minutes, (if there is alot of extra water at this point drain it) add some butter (or olive oil) and soy suace and serve





3. Stir fry (do make sure there is at least some meat, to make the dish all the more enticing)





4. Grated carrot in orange Jell-O
Super Broccoli Casserole





2 boxes or 1 bag frozen, chopped broccoli, cooked and drained


2 eggs beaten


1 sml onion, minced


1 can cream of mushroom soup


戮 cup mayonnaise


1 cup grated cheddar, jack, or mozzarella cheese


1 cup cracker crumbs


录 cup butter





Combine first 6 ingredients, add to buttered 9x11 casserole dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350F for 1 hour.





Or





Party Pasta Salad





INGREDIENTS:


1 bottle Bernsteins Sweet Herb Italian Dressing


2 cups colored rotini pasta (corkscrew)


1 red or yellow bell pepper, cut in strips (optional)1 cup fresh broccoli, cut into bite size


1/2 cup fresh carrots, cut into bite size


1/2 cup chopped cucumber, peeled


1/3 cup fresh mushrooms, sliced


1/4 cup red onion, chopped


1/4 cup green onions, sliced


1/4 cup celery, chopped


2 oz fresh parmesan cheese, grated





DIRECTIONS:


1. Cook pasta according to package directions. Rinse in cold water, and drain.


2. In a large mixing bowl, add all chopped vegetables, mix well. Pour on 1/2 of the salad dressing, mix well. Add pasta, fold gently until mixed. Add parmesan cheese, stir gently. Chill several hours. Stir gently before serving and add remaining dressing if needed.


Enjoy!
teriyaki chicken mixed with vegetables. i love it %26amp; i'm a teen.
Who is in charge - you or your kids?


No matter how you make veggies, dont let your kids to leave dinner table before they eat them.

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