How to sneak ‘veggies’ into your child’s meals – 4 easy & delicious recipes (2024)

by: Margaret Daykin

Posted: Aug 25, 2016 / 10:23 AM EDT

Updated: Aug 25, 2016 / 12:18 PM EDT

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CLEVELAND, Ohio — Many parents have a tough time getting their children to eat vegetables. Jennifer Willoughby is a pediatric dietician at Cleveland Clinic Children’s Hospital and she is constantly thinking of ways to help parents with this challenge.

Jennifer has figured out a way to ‘sneak’ healthy veggies into some very popular recipes. Fox 8’s Stefani Schaefer sampled four of Jennifer’s favorite hidden vegetable dishes and gave them all a healthy thumbs up!

Click here for more information about the Cleveland Clinic Children’s Hospital Nutrition services.

RECIPE 1: Mac & Cheese (secret ingredient: BUTTERNUT SQUASH)

• 1 butternut squash (or buy frozen, pre-pureed squash)
• 1/2 tablespoon – olive oil
• 8 ounce macaroni pasta, dry (whole wheat pasta optional)
• 1/2 cup cheddar cheese, shredded (vegan cheese optional)
• 1/2 cup parmesan cheese, shredded (vegan cheese optional)
• 1/4 cup milk or plain almond milk (optional)

Directions:

1. Cut butternut squash and place face down on a lined cookie sheet. Bake at 425 degrees for 15-20 minutes until slightly browned.
2. While squash is roasting, cook pasta according to package directions. Drain.
3. Once squash is done, remove from oven and allow to cool slightly. Add to a blender and puree.
4. Mix together the macaroni, butternut squash puree, most of the cheddar cheese, and most of the Parmesan. If too thick, add milk.
5. Once fully mixed, place into an oven-safe dish and top with remaining cheeses.
6. Bake for 10 minutes or until bubbly. Top with salt, pepper and dried parsley flakes.

RECIPE 2: Buffalo Dip (secret ingredient: CAULIFLOWER)

• ½ head cauliflower (2 ½ cups grated cauliflower)
• ¾ cup red hot sauce
• 1 low fat or fat free cream cheese, softened (8 oz)
• ¼ cup shredded cheddar cheese
• 6 ounces plain Greek yogurt
• ¼ teaspoon dried parsley flakes
• ¼ teaspoon garlic powder
• ⅛ teaspoon onion powder
• Whole grain tortilla chips for serving
• Celery sticks for serving

Directions:

1. Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2½ cups (or buy pre-made crumbles)
2. Place grated cauliflower and spices in a large non-stick skillet over medium heat and cook until heated through.
3. Stir in cream cheese and cook, stirring until melted.
4. Add in Greek yogurt and hot sauce. Cook until heated through.
5. Place dip in bowls and serve warm with tortilla chips or celery sticks.

RECIPE 3: Gooey Brownies (secret ingredient: ZUCCHINI)

• 1½ cups sugar (organic cane or coconut sugar optional)
• ½ cup canola oil
• 2 cups flour (whole wheat flour optional)
• 1/4 cup unsweetened cocoa powder
• 2 cups shredded zucchini, lightly drained of excess moisture
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1½ teaspoons baking soda
• 3/4 cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 350ºF. Coat a 8×8 baking dish with cooking spray.
2. Combine sugar, oil, and flour in a stand mixer with paddle attachment until the mixture resembles wet sand. Turn the mixer to low and add cocoa, zucchini, vanilla, salt, and baking soda. Mix until well combined. Using a rubber spatula, stir in the chocolate chips.
3. Pour the batter into the prepared pan and bake for 45 minutes.
4. Remove from the oven and let cool on a wire rack. Cut into squares and serve.

RECIPE 4: Berry Smoothie (secret ingredient: BEETS)

• 1/4 cup beets (cooked and cooled)
• 3/4 cups frozen strawberries/raspberries
• 1/2 banana
• 1 tbsp plain or vanilla or strawberry Greek yogurt
• 1 cup unsweetened almond milk
• OPTIONAL: stevia drops or vanilla

Directions:

1. Blend until smooth. If too thick, add more almond milk.