I absolutely love to cook and create new recipes that I think will come out delicious. My dad is always creating some type of special sauce to put on food and then further developing the sauce so that he has many variations of flavors. Growing up we ate a variety of foods and my parents generally tried to incorporate some type of vegetable in every meal. I cannot say I always enjoyed the veggies but they still tried. Now that I am on the parenting side of things it is important to me that my son gets the right nutrition in his body. In the U.S the obesity rate in children is extremely high and the root cause of that to me starts with what the parent feeds the child at home. If you constantly are feeding your child sweets and fattening foods they will never have a balanced diet. Physical activity is important too but it makes no impact on the child if they eat unhealthy daily. When they are infants we feed them squash, carrots, green beans, cauliflower, and sweet potatoes. To be honest all they know is that we are feeding them this flavorless goop with a spoon daily. As their taste buds further develop they start rejecting certain foods that they cannot stand the taste of. To get around this I have crafted a few recipes that still allow my child to eat healthy and no realize what he is eating. Today, I will share t
- 1 container ricotta cheese (15 oz)
- 1 large egg, slightly beaten
- 1/2 cup grated Parmesan cheese
- 1 package frozen creamed spinach squeezed to drain
- 4 chicken breast, cooked and chopped (seasoned to taste)
- 2 cups shredded mozzarella
- sun-dried tomatoe alfredo sauce
- Cook pasta according to package directions. Rinse and drain.
- While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach and chicken in a medium bowl. Set aside.
- Spread sun-dried tomato alfredo sauce in the bottom of a 13×9-inch glass baking dish (just enough to cover pan). Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full.
- Cover shells with remainder of sundried-tomato alfredo
- Cover with foil and bake at 350 for 30 minutes. Sprinkle with Italian cheese blend and bake uncovered for an additional 5 to 10 minutes or until cheese is melted.
TURKEY MEATBALLS WITH SPAGHETTI SQUASH
3 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
One 16-ounce can diced tomatoes
One 16-ounce can tomato sauce
2 pounds ground turkey meat
1 cup grated Parmesan
basil, italian seasoning, season all etc.
1 bunch fresh parsley, chopped
veggie oil, for frying
- Utilize a spiraling utensil to create noodles out of squash. I personally use the pampered chef spiralizer.
- Put olive oil in the pan along with onions, garlic, and diced tomatoes. The juice in the tomatoes will create a mixture for the items to simmer in.
- In separate pan cook your squash noodles in olive oil and just enough vegetable oil for a light fried effect.(Not crispy just soft like potatoes)
- In large mixing bowl mix ground turkey, onions, bread crumbs, one egg, milk, and your choice of assorted seasonings for taste. Once mixed form into small meatballs about 1 inch in size.
- Heat about 2 cm of veggie oil in frying pan and proceed to cook meatballs. This can also be done in the oven if you prefer less grease run-off.
- Combine all ingredients into one large pan, top with parsley and Parmesan
*In this recipe your child just thinks they are eating spaghetti but really they are eating squash*
Serving veggies on their own does not work for Jayden because he judges food based off look and will automatically not eat anything he does not care for. By disguising the food mommy conquered her obstacle and Jayden is getting his nutrients.