So I have been trying to be really sneaky and get extra veggies in our dinner for Bailey and Brent and I too. We love fresh salad but sometimes its just not all that great looking at the market. SOOOO wish I had time for the home garden that could feed us all spring, summer and fall. Maybe next year I keep telling myself. Anyhow, the other night Bailey requested quesadillas. Which, she eats those great so I have no problem with that. So I added some chopped up zuchinni into the filling and low and behold the kid ate it and did not pick any out! So I thought I might share and you might be surprised what the kids will eat if they don't even know its there. :)
I actully cheated a little this time, as Brent was not home from work yet and I knew I was working with a small window of time before Bailey decided she wasn't hungry anymore and Jozie got fussy. So I picked up some of the precooked chicken fajita meat from HEB. I just dumped about 2 cups into the skillet and added 1 zuchinni (washed & finely diced). Once the zuchinni is soft you add 1 cup of salsa (any kind will work, I used a chunky generic brand from HEB) and stir and cook until its bubbly and hot. Then I turn off the burner and let it set right there while I get the tortillas and cheese. We like to used a mixed cheese, so for this night I grated about half a block of monterray jack. I take one tortilla, add a little cheese on one half, then add 2 spoonsfull of the chicken, zuchinni, salsa mixture and more cheese then fold the other side over and throw it on the griddle for about 8 mins. Until all the cheese is melted and the outside is browned.
Bailey LOVES black olives so before I closed it and put on the griddle I added a few sliced black olives to ours.
We served this up with sour cream, some black beans and baby raw carrots.
Maybe you can enjoy this quick meal for your family and sneak some veggies in on them too.
Lori
The Adventures of Feeding a Toddler and a Preschooler
