Evening Meals at Home

Sneaky Spaghetti Sauce

 

If your children are reluctant to try new vegetables, or they simply don't like the look or texture of zucchini or eggplant, use this vegetable-packed spaghetti sauce to get them hooked!

Ingredients:
1 garlic clove
1/2 sweet onion
2 cups plain tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon cinnamon
1/2 zucchini, cleaned and skin left on
1/2 bell pepper, seeded.
1/2 cup broccoli florets
1/2 cup eggplant
1 carrot

Directions
1. Sauté garlic and onion in a saucepan until tender.
2. Add tomato sauce and spices. Allow to simmer.
3. In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.
4. Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.
5. Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Tip: You can change the vegetables you puree into this sauce according to your child's tastes. Snow peas, green beans, cauliflower, and mushrooms are other popular choices.

 

Barbequed Chicken

 

This tangy chicken recipe is a good way to include fruits and vegetables into a meat-loving child's dinner.

Ingredients:
1 boneless chicken breast cut into bite-sized pieces pinch of salt
dash of pepper
1/4 cup flour
olive oil
1 tablespoon no-sugar-added peach preserves 2 tablespoons barbecue sauce
1/2 small onion, chopped
1 teaspoon soy sauce
1/2 green pepper, chopped
sliced water chestnuts

Directions:
1. Mix flour with salt and pepper.
2. Coat chicken with seasoned flour. Brown in oil and drain.
3. Combine preserves, barbecue sauce, onion and soy sauce. Pour over chicken.
4. Cover; simmer about 40 mins, or until chicken is tender.
5. Add water chestnuts and chopped pepper in the last 10 minutes.

Serve with brown rice.