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SNOOPY1960 Posts: 1,681
1/2/11 8:06 P

My kids will eat anything with a "dip" ! Dip is Ranch Dressing !

We started with cut up carrots and celery. Now they eat sliced cucumbers, green pepper strips and tomato slices.

Try different kinds of "dip" to see which one they like the best or maybe they like a variety of differnt kind of dressings.

I also found that if they help me cook dinner , they are more apt to eat it.
Let them help you cut up veggies for a salad. Butter knives are fine for little ones to cut up cucumbers and they can rip lettuce into pieces. Older kids can use a knife as well to cut other veggies.

Omelets are great too. Our favorite is green peppers and onions.. really they love it !





Edited by: SNOOPY1960 at: 1/2/2011 (20:08)
SWEETCORIANDER SparkPoints: (0)
Fitness Minutes: (0)
Posts: 3
1/2/11 5:09 P

Try out things like butternut and yogurt 'salad'
or baked mushroom and tomato parcels.

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1379597

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1379664

ASK4JJG Posts: 1,795
1/2/11 2:37 P

Chili Deluxe with Vegetables
Serves: 8

1 cup pinto beans, dried
1 pound ground beef, lean
1 onion (large) chopped
2 cloves garlic, pressed or minced
2 tablespoons chili powder
1 teaspoon paprika
1/4 teaspoon cloves, ground
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1 8-ounce can tomato sauce
1 16-ounce can tomatoes
1 cup chicken stock or beef stock, homemade
1 cup green bell peppers, diced
1 cup carrots, grated
1 cup celery, diced

These are sneaky vegetables, the kind your kids hardly notice. They
add nutrition and fiber while playing second fiddle to the meat and
beans.

1. Cook beans in water to cover for 1 hour or until just tender.
Drain and set aside.

2. Saute beef, onion, and garlic for 10 minutes. Drain off all fat.

3. Add seasonings, tomato sauce, tomatoes, and stock and simmer for
1 hour. Add more stock if necessary.

4. Add green pepper, carrots, and celery and cook, covered, for 20
minutes, until tender. Add beans and heat for 10 minutes.

Food exchanges per 1-cup serving:
1 BREAD, 2 lean MEAT, 2 VEGETABLE


ASHELY612 SparkPoints: (0)
Fitness Minutes: (0)
Posts: 1
1/2/11 2:13 P

I don't like vegetables. My younger 2 kids don't either. I need a recipe that will help disguise vegetables without adding a lot of fat.

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