Getting kids to eat vegetables can sometimes be a struggle. I found that creating recipes that sneak in the veggies can be a good workaround for even the most picky eater. Today I’m sharing three simple recipes with vegetables that are sure to become your family’s new go-to. I make these recipes super affordably by using the Flipp app to help me source the best ingredients at the right price.
Baked Mashed Potato Squares With Peas
These mashed potatoes are super easy to make and will keep your fam coming back for more! I always keep bags of peas and grated mozzarella in my freezer for nights like this. You can make many substitutions in this recipe. For a vegetarian version, try swapping the ham for finely chopped, steamed broccoli and cheddar.
Serves 6 people. Makes about 12 squares.
- 4 medium-large sized potatoes
- ½ cup milk or milk alternative
- 2 tsp salt, plus more for pot to boil potatoes
- 6 tbsp butter
- ½ cup milk (use more if mashed potatoes are too dry, depending on the size of your potatoes)
- ½ cup frozen peas
- 8 slices ham, cut into small squares (or substitute with finely chopped steamed broccoli)
- ¾ cup shredded mozzarella cheese
- Peel and boil the potatoes in a large pot of salted water until a fork goes through them easily. Alternatively, you can boil them first and let them cool a bit so that you can remove the skin with your hands when it’s safe to do so.
- Drain the water and return potatoes to the pot. Add the salt, butter, and milk and use a potato masher to make a creamy puree.
- Add the ham, cheese, and peas and mix with a spatula or wooden spoon until just combined.
- Pour all the ingredients into a glass, oven safe baking dish (9×9 inches). You can use other sizes, just keep in mind that the final squares may be taller or shorter depending on the size.
- Top with a thin layer of breadcrumbs and place in your preheated oven (400F) for 15-20 minutes or until the top breadcrumbs begin to brown.
- Remove from the oven and let cool a bit before cutting into squares.
This recipe is so simple and easy that I kind of feel guilty that it’s a little too easy.
Serves 5 people.
- 2 cups chopped broccoli
- 1 pack pasta (450g)
- ½ cup shredded mozzarella cheese
- Salt to taste
- 1 tsp garlic powder
- ¼ cup olive oil
- Bring a pot of salted water to a boil.
- Add broccoli and after 4 minutes, add the pasta. Cook to the ‘al dente’ time indicated on the package.
- Reserve 1 cup of the starchy pasta water and drain the rest of the pasta and broccoli.
- Return them to the pot and add the olive oil, shredded cheese, and garlic powder. Mix for 1 minute over low heat.
- Add more cheese and/or olive oil if needed.
Frittatas are a great choice for a quick and hearty meal. I love how versatile it is, as you can substitute a lot of the ingredients. My kids love it in a sandwich bun so their hands stay clean and dry.
Serves 4 people.
- 8 eggs
- 1 medium zucchini grated or chopped
- 4 tbsps parmigiano cheese
- ⅓ cup grated mozzarella cheese
- 1 small onion, chopped
- ½ tsp salt
- 6 tbsps olive oil, divided
- In a large nonstick pan, heat half of the olive oil over high heat.
- Saute onions and zucchini until they become soft and the onions are translucent.
- Beat eggs and add cheeses and salt. Pour over zucchini and onion mixture and move the bottom with a wooden spoon to allow the runny egg to form at the bottom of the pan closer to the heat.
- Reduce heat to medium. Loosen the sides with the wooden spoon as well. Shake the whole pan often to ensure that no parts are sticking to the pan.
- When most of the egg has solidified and there are no runny parts, cook for another minute, only shaking the pan and not breaking it up with the wooden spoon.
- Place a plate over top of the frittata and hold it firmly with one hand. With the other hand, take the handle and attempt to flip the frittata onto the plate in one quick motion.
- Remove any of the eggs from the surface of the pan if needed and add the remaining oil. Gently but quickly slide the frittata from the plate onto the pan so that the other side can cook.
- After about a minute, shake the pan to ensure that it is not sticking. Loosen the sides and bottom with a spatula if needed. Cook for about 5 more minutes.
- Carefully flip the frittata onto a plate again, as described in step 6. If the frittata is still runny, you can continue to cook it in the pan for a few minutes longer. Serve warm or cold.