my son is still very little and only at the beginnings of learning to eat- so far he eats everything we give him and we keep our fingers crossed that he will continue to be such an easy eater. Whether he eats everything he is given or puts up a fight we still want to encourage a healthy eating lifestyle. Are we good at this ourselves? No...not really. But we are learning one day at a time. I feed him 100X better than I feed myself, so i find much comfort in the fact that he eats so well and in a wide range.
My sister and I have both recieved both Jessica Seinfeld cookbooks the past two christmases and have been making the recipe's in it. Jessica focuses on quick and healthy recipes that are kid friendly and make use of vegetable puree. We make these recipes so that we get more veggies for our adult selves, get used to using the purees and hell, it's yummy.
Recently I made the Chicken Enchilladas from Double Delicious. They were really great!
Nonstick Cooking Spray
1 tbsp olive oil
2 boneless skinless chicken breast cubed (3/4lb)
1/2 tsp garlic powder
1/4 tsp pepper
1/2 cup sweet potato puree OR carrot puree
1/4 cup fat free sour cream
1 cup shredded reduced fat cheddar or past skim mozzarella
6 (9 inch) whole grain or whole wheat flour tortillas
1/2 cup spinach puree
1/2 cup tomato salsa
Preheat oven to 350F. Coat a 9x12 " baking dish with cooking spray. Warm the oil in a large skillet over medium high heat. Sprinkle the chicken with garlic powder and pepper. Cook the chicken 4-6 minutes. Stirring occasionally until it is cooked through and no longer pink in the centre. Off the heat, mix the sweet potato puree, sour cream and half of the cheese into the skillet.
Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared dish. Dot the tops of the enchiladas with the spinach puree. Spoon the salsa ocer the enchiladas and sprinkle with remaining cheese. Cover the dish with aluminum foil and bake until the cheese melts and filling is hot- 35-40 minutes.