A Healthy Twist on Cooking Vegetables

Do you ever have a hard time getting your kiddos to eat their veggies? Today I wanted to post about great healthy variations on serving veggies. I also decided to post about adding veggies into dishes kids just might eat. These might even get your kids asking for seconds!


BALSAMIC ASPARAGUS

1 bunch fresh asparagus
Olive oil
Balsamic vinegar
Fresh ground salt and pepper to taste


Wash asparagus. Cut off hard ends at bottom. Spread out on baking sheet (with small edges). Drizzle olive oil and vinegar over asparagus, and add a touch of ground salt and pepper. Bake in oven 350 degrees until tender (~10 minutes). My husband LOVES this and will eat a whole bunch himself if I don't make him share :)



TORTELLINI SOUP
9 oz frozen cheese tortellini (I used 12 oz, we like pasta)
2 cans 14 oz diced Italian tomatoes, undrained
1/2 frozen box chopped spinach, thawed
2-3 beef bouillon cubes dissolved in 2 cups water
To taste: pepper, garlic salt, onion powder, rosemary, red pepper flakes


Combine all ingredients. Add more spinach if you prefer. Heat to boiling and simmer for 10 min until tortellini is soft. Serve with side of vegetables and French bread (with spray butter).

Highlight: Great leftovers. I like to add extra spinach to give myself an extra dose of iron, calcium, folate, potassium, copper, protein, phosphorus, zinc, niacin, omega 3 fatty acids, and vitamins C, E, K, B2, and B6. Sounds like a super food to me!



BREAKFAST BURRITO



Whole wheat tortilla
Scrambled eggs (2 egg whites, 1 yolk)
Low fat mozzarella cheese
Low fat turkey sausage or bacon
Fresh salsa
Green pepper, sliced
Romaine lettuce
Avocado, sliced
Fat free sour cream
Steak seasoning


Bon Appetite!