Sneaking Vegetables {Recipes Your Kids Will Love!}

My kids don’t eat vegetables on the regular. Fruit – yes, yes, and yes. Pouches from the baby food aisle – yes. But anything fresh and green? NO WAY.  Even Jack, at one, can dig something green out of a meal, and it immediately gets handed to the dog. I might get a carrot past those lips every 3-4 months, but it would have to be drenched in ranch. So in the spirit of trying to keep them healthy and balanced, I’ve been sneaking. I continue to offer vegetables at most meals, and eventually it has to become a choice they make…right! Here’s my two go to’s lately, both easy and both work into our regular meal planning without too much extra prep!

Spaghetti Veggie Sneak

I don’t make my own sauce, but I have a favorite red gravy I buy from HEB. Reminds me of New Orleans in every way. I usually finely chop up zucchini, bell peppers, celery, and onions and cook them waaaaaay down in some olive oil. I might even take my immersion blender to them for a quick second to make sure they are good and undetectable. I brown my meat in this and then add the sauce. The kids get it over spiral noodles, and John and I in our non-carb lifestyle opt for spaghetti squash or zoodles. I’d love to skip the pasta and double veggie the kids…but come on, that is just silly! I’ve also pureed a big batch of veggies before and then frozen them in servings in ziplocks – and just used them as I went.

Spaghetti Squash Fritters

For years I was scared of spaghetti squash. Why, why, why? It’s so versatile, so delicious, and has never-ending options! My mom used to eat it right out of the skin with melted butter, salt, and pepper. I usually cook and shred one on Sunday and use it in all different ways during the week. With baked chicken and spinach and artichoke dip, with meat sauce, and lately – I’ve been making a portion into fritters. And guess what…kids eat them. And they are pretty easy! Maggie loves them if I give her some “dip”…which is really just sour cream!

Ingredients ::

3 cups shredded spaghetti squash {dry it out as much as possible}
2 eggs
1/3 cup flour {I use coconut to avoid the carbs!}
1/2 cup parmesan cheese
1/4 tsp salt
3 green onions chopped
5 bacon strips cooked and chopped

Directions ::

Beat the eggs for 1 minute, add flour and mix for another 30 seconds. Add squash, cheese, salt, onions, and bacon and combine. Heat skillet and add oil once hot. Using one tablespoon worth of batter, make small patties and drop onto skillet. Cook for 1-2 minutes on each side until golden brown while using a spatula to flatten and shape. Delicious with sour cream or greek yogurt!

Send me your secrets, I’m always on the lookout for some new ideas! Jessica is so good at handing out green smoothies at her house, I need to get on that bandwagon too!