Posts tagged ‘vegetables’

April 5, 2011

Sneaky Chef: Mini Pizzas


We made these pizzas off a combination of two Sneaky Chef recipes: Tomato Sauce and Power Pizzas. I made the sauce in advance, and it’s delish on its own – looking forward to using it on pasta! Instead of using full-size pocketless pitas for the crust, we got mini pitas with pockets, then split them open, so we got two crusts out of each pita.

KG spread the sauce on the crust, then topped each one with a whole basil leaf. W then dropped on the cheese.

We have made these a couple of times – great thing about getting the mini pitas is that they go far when split open like this! The kids love making the pizzas themselves, and the little pizzas are the perfect size for them to eat. And this is a 20 minute dinner! We turn the oven on, prep the pizzas, and by the time the oven is heated, we’re ready to bake. Eight minutes in the oven, two minutes to cool, and dinner is served.

Our sides for the meal were two of the kids favorites: spinach and pineapple. So the kids got dark leafy greens, carrots, sweet potatoes, tomatoes, fresh fruit, whole wheat, and low-fat cheese in one meal – Win!

March 18, 2011

Sneaky Chef: Lite Mac & Cheese

I knew I’d be very busy this week, so my goal when planning the menu was to make a lot of stuff ahead or toss stuff in the crock pot.

Yesterday, I went the crock pot route with a traditional St. Patrick’s menu, but today I used some of the items I made ahead earlier in the week.

When pondering make-ahead items, I stumbled on a blog entry talking about the Sneaky Chef. Most of the S.C. recipes call for make-ahead items, so that worked perfectly for us this week.

Tonight, we gave this one a try.

Not only is it a great make-ahead meal, I made it in parts. First the purees, which I then refrigerated. Then, this morning I measured out what was needed for the sauce into a pot and put that in the fridge. So at dinner, all we had to do was make the pasta, heat the sauce, and mix them together.

To say this dish was a hit would be an understatement. The kids wanted seconds and thirds. It tastes exactly like box mac & cheese, but without all that yucky processed cheese and with veggies! We’ll make again… and double the recipe next time.

February 11, 2011

Root Veggie Soup & Rustic Bread



Last Saturday, the kids and I headed off to the CNY farmer’s market to get the ingredients for tonight’s dinner: lots of root vegetables.

KG and one of the farmers had a great time. I told her what to get, and she looked for it. He gave her little hints, nodding in the right direction, etc. When we left, she said, “That was really nice of him to help me find everything.”

I had selected this recipe b/c it calls for beets. The kids are served beets at school once a week, and they never eat them. So I wanted to show them how fun beets are.

The soup was pretty straightforward. Peel and chop veggies. Toss with olive oil, salt, pepper. Place it crock. Roast for 4 hours. Add veggie broth and puree.

Yes, I immersion blended a soup with beers in it! And the kitchen isn’t red! I’ve worked out a system: stand a cutting board behind the crock, use the lid as a shield, go at it.

The soup turned out like a red, more flavorful potato soup. I liked it…. W liked to throw it. KG liked the first half of her bowl. They both liked the bread, which I baked up yesterday to go with the soup.