Pretty Veggies

Isn't this a pretty way of presenting veggies? Fun for kids...and adults.

Ok, I'll try and get off the veggie kick for a while. I just had to share.

~ Photo courtesy of Kraft

Easy Marinated Veggie Salad

Tonight I made a super easy marinated vegetable salad. I actually LIKE broccoli this way. I guess because it is marinated in yummy salad dressing. But it works. Does it ever, all of my kids ate it! And not just one bite but lots of bites.

I used:

~ grape tomatoes

~ cauliflower

~ broccoli

~ chickpeas

(I was going to use green beans but then realized I didn't have any)

Cut up veggies and toss with your favourite salad dressing. I used Kraft Classic Herb. It was delicioso! Let it sit in the fridge for an hour at least, if you can, before eating.

(I loved the above photo, I found it on myrecipes.com, as you can see, you can add whatever veggies you have on hand).

Eat your Veggies

I don't like broccoli.  I'm really trying.  The other night I made carrots and broccoli and used a 'veggie gravy' I got from the Woman's show.  You can find them with the other packaged instant gravies in your local supermarket.  It was basically a cheese sauce and it was really good.  I had to drown my broccoli in it but I ate it. : )  I do like raw broccoli or at least I tolerate it.  So that's something.  It's a super food!  If you have any recipes for broccoli, send them my way.

Green Beans and Basil

I am always looking for good vegetable recipes. They have to be simple, quick and tasty! Getting kids to eat veggies is difficult but try them out in different ways, hopefully you'll find one that your kids will eat!

This one sounded good to me. I'll post a comment to let you know how it turns out.

~ 1/3 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing, divided
~ 1 lb. (450 g) green beans or yellow beans, trimmed
~ 1 red onion, sliced
~ 3 Tbsp. chopped fresh basil

HEAT dressing in large skillet on medium heat. Add beans and onions; cover.
COOK 5 min. or until beans are crisp-tender.
TOP with basil; cover. Cook 1 min. Serve warm.

Sounds good, doesn't it?!

~Kraft Canada

Broccoli Chicken Casserole

1 can of Cream of Mushroom Soup
1/2 cup milk
1/4 tsp. ground black pepper
1 cup broccoli chopped fine (or 1 cup of frozen mixed vegetables)
2 cups cubed cooked chicken
2 cups egg noodles or spiral pasta noodles

1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.

Bake at 400°F. for 20 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese and a couple more pinches of parmesan cheese. Put back in oven for a couple more minutes til cheese is melted.

~ Campbell's Soup recipe