DECEPTIVELY DELICIOUS... & lovin' it!

Ok I think most of us try to do this any way with veggies our kids won't touch with a ten foot pole --- aka anything that is green! This book has so many good Ideas on how to include veggies into regular items your kids probably eat on a regular basis as well as some new items that I would not have ever thought of!

ones' we've tried this week in the Stokes Home that have passed the Child test!

ALOHA CHICKEN Kebabs
Prep - 10 mins
Total- 25 Mins
Serves 4

1 Cup whole wheat Bread Crumbs
1/4 Flax seed meal
1/2 sweet potato puree
1/4 Pineapple puree
1 tbsp reduced sodium Soy Sauce
1 egg white , Lightly Beaten
1/2 cup shredded coconut
1 lb boneless chicken cut into fingers
1/4 tsp Salt
2 tbsp whole wheat flour
Non Stick Cooking Spray
1 tbsp Olive Oil


in a small bowl mix bread crumbs w/ flax seed meal

In a second bowl combine the sweet potato and pineapple,
soy sauce, Egg white & Coconut & mix w/ fork

Thread Chicken fingers length wise onto skewers - Sprinkle both side of chicken with salt - & then with flour - Dip the chicken into the egg white mixture & then roll it in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set it over medium high heat. When the pan is hot add the oil.

Add the chicken in single layer and brown for 3-4 minutes each side until the chicken is cooked thru and is browned all over.

YUM YUM YUM!

& 

Oatmeal Raisin Cookies

1 cup whole wheat flour

1 cup oats

1 tsp Baking soda

1/2 tsp salt

1/4 tsp cinnamon

3/4 cup brown sugar

6 tbsp Butter

1/2 Banana puree

1/2 cup zucchini puree

1 lg egg white

1/2 cup raisins

1/2 chopped walnuts

Preheat oven to 350 - 

coat 2 cookie sheets with cooking spray

in a bowl combine flour, oats, 

baking soda, salt & cinnamon & stir to mix

In a large bowl beat the sugar and softened butter 

with a wooden spoon until just combined - do not over mix. 

Add the Banana & Zucchini purees and the egg white and stir just to blend

Add the flour mixture, raisins and walnuts

Drop the dough by heaping tbsp onto the baking sheets, leaving about 1 inch between. Bake until golden brown 12 - 15 mins. Let the cookies cool on the baking sheets for 4-5 mins - just until they are firm enough to handle - then transfer to rack to cool.

PS - my improvisation - we had no raisins - & Jeb just doesn't like them

Instead of raisins we added 1/2 cup of craisins - and mini chocolate chips