Use vegetables in ways other than as a side dish. Grill them or make oven pouches. When the children participate in
choosing which veggie to eat for dinner and then help prepare it, they are more apt to try them.
If corn is something your family knows then try putting it
into a salad, soup or chili. This
begins their education that corn isn’t just for butter or on the cob. For a new vegetable try making
broccoli and rice casserole.
This dish is simple and hides a great deal.
1 can of
cream of favorite soup (chicken, celery,
mushroom)
2 cups of
cooked rice (can be from leftovers)
broccoli
florets no stems fresh or frozen cut small (The amount is left to the cook I
use approximately 2 cups)
2 tbs of
butter
salt and
pepper to taste
cayenne to
taste, if your family likes food with a small bite (mine does)
a little
water to swirl in the can adds a touch more moisture
1 cup of
shredded cheese (I use finely shredded)
1/2 cup of
panko type bread crumbs
I also add
paprika and garlic but these are optional
*remember
if a recipe calls for water and you have chicken or beef broth around you can
use that to add flavor. You decide!
Pre-heat
over to 350 F. In a bowl add rice, can of soup (rinse can with 1/4 cup or less
of liquid and pour in bowl)
add salt
and pepper or your favorite seasonings and mix well. Taste for seasoning. At
this time add 1/2 of the cheese and the broccoli and again mix well. Place
mixture into a lightly sprayed glass pan, cover with remaining cheese and
breadcrumbs.
If fresh
broccoli is used cover with foil and cook at 350 for 15 minutes then
uncover and cook until cheese is melted and bread crumbs are slightly toasted.
If using frozen broccoli cook uncovered for approximately 20 minutes again
until cheese is melted and bread crumbs are slightly toasted.
