In my quest to get my kids to eat veggies that they'll actually like, I'm getting more and more inventive ;-). This week, the recipes are all about healthy sides and meals that I tried and had success with (well, there was one that didn't go over so well, and for the life of me I can't even remember what it was, but whatever meal that was, I didn't save the recipe). So, today I've got a zucchini and a potato recipe, but coming up this week I've got a pasta with broccoli, mushrooms and black olives, a really YUMMY baked apple recipe, a bit of a twist on macaroni and cheese, and a turkey burger that had fruit toppings (and that my kids actually ate!) so look for those recipes later on this week.
Both of the recipes I have for today are SUPER easy, BTW:
Parmesan Garlic Zucchini
2 medium zucchini, cubed
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
1 teaspoon Kosher salt (my preferred cooking salt)
3/4 teaspoon pepper
1/4 cup fresh Parmesan cheese, shredded
Heat oil and butter over medium heat until butter is melted. Add zucchini and cook for six or seven minutes, or until squash is tender-crisp. Add garlic and spices, and cook another two to four minutes, or until zucchini is done. Just before serving, top with cheese.
This second recipe is from a recent issue of the Rachael Ray magazine (I love this magazine,
though I probably only make about a third of the recipes. Some are just too odd, at least in my opinion).
Italian Smashed Potatoes (original recipe linked here)
2 pounds red potatoes (the recipe says to halve them, I didn't do that, because my potatoes were small)
1/4 cup extra virgin olive oil (the original recipe calls for adding more EVOO to each serving of potatoes. These were yummy without oiling up people's potatoes on their plates, so I didn't do that either)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
In large saucepan, cover potatoes with enough cold water to cover them by one inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain and return to pot. Smash them with the back of a large spoon, then stir in the olive oil and salt and pepper.
I served these two sides with cod, which my eldest hated, but DH and I loved :-). Can't please everyone. The kids did love both these side dishes, though, and we had very little leftovers!
Shirley
Both of the recipes I have for today are SUPER easy, BTW:
Parmesan Garlic Zucchini2 medium zucchini, cubed
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
1 teaspoon Kosher salt (my preferred cooking salt)
3/4 teaspoon pepper
1/4 cup fresh Parmesan cheese, shredded
Heat oil and butter over medium heat until butter is melted. Add zucchini and cook for six or seven minutes, or until squash is tender-crisp. Add garlic and spices, and cook another two to four minutes, or until zucchini is done. Just before serving, top with cheese.
This second recipe is from a recent issue of the Rachael Ray magazine (I love this magazine,
though I probably only make about a third of the recipes. Some are just too odd, at least in my opinion). Italian Smashed Potatoes (original recipe linked here)
2 pounds red potatoes (the recipe says to halve them, I didn't do that, because my potatoes were small)
1/4 cup extra virgin olive oil (the original recipe calls for adding more EVOO to each serving of potatoes. These were yummy without oiling up people's potatoes on their plates, so I didn't do that either)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
In large saucepan, cover potatoes with enough cold water to cover them by one inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain and return to pot. Smash them with the back of a large spoon, then stir in the olive oil and salt and pepper.
I served these two sides with cod, which my eldest hated, but DH and I loved :-). Can't please everyone. The kids did love both these side dishes, though, and we had very little leftovers!
Shirley
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