Deceptively Delicious - Jessica Seinfeld [22]
2. Cut eggs in half lengthwise and remove the yolks. Put three of the yolks in a bowl and discard the rest (or save for another meal).
3. Add the mayonnaise, vegetable puree, and salt, and mash together with a fork.
4. Fill each egg half with the yolk mixture.
Julian: Mmm, I like the white part.
Sascha: I like the yellow part.
Shepherd: I like the whole thing.
Tofu Nuggets
(WITH SPINACH OR BROCCOLI OR PEAS)
Think your kids won’t touch tofu? When I serve these, my kids think they’re eating chicken or cheese.
Prep: 15 minutes • Total: 25 minutes • Serves 4 • Packable • Meatless
1 cup whole-wheat or white breadcrumbs
1 tablespoon flaxseed meal
1 tablespoon grated Parmesan
½ teaspoon paprika
1 cup spinach or broccoli or pea puree
1 large egg, lightly beaten
1 (14-ounce) package extra-firm tofu (preferably with calcium)
½ teaspoon salt
Nonstick cooking spray
1 tablespoon olive oil
1. In a bowl, stir together the breadcrumbs, flaxseed meal, Parmesan, and paprika. Set aside.
2. In a shallow bowl, mix the spinach puree and egg with a fork, and set the bowl next to the breadcrumb mixture.
3. Slice the tofu ½-inch thick and cube it or cut into shapes with a cookie cutter. Sprinkle both sides with salt. Dip the tofu pieces into the puree mixture, then roll them in the breadcrumbs until the tofu is completely coated and you can’t see the puree.
4. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil.
5. Add the tofu nuggets in a single layer (be careful not to crowd the pan!) and cook until nicely browned on one side, 3 to 4 minutes. Turn and cook until the crumb coating is crisp and golden, 2 to 3 minutes longer.
Chicken Alphabet Soup
(WITH CAULIFLOWER AND SWEET POTATO)
This is not much harder than opening a can! If your kids don’t like whole bits of chicken, puree it before adding it to the soup—they’ll never know it’s there. And this is a good place to use up leftover roast chicken.
Prep and serve: 45 minutes • Serves 8
3 quarts reduced-fat low-sodium chicken broth
1 chicken breast on the bone (about ½ pound), rinsed and dried, skin removed
½ teaspoon salt
½ cup alphabet pasta
¼ cup cauliflower puree
¼ cup sweet potato puree
1. Bring the broth to a boil in a large pot. Sprinkle the chicken all over with the salt, then carefully slide it into the broth. Immediately turn off the heat, cover the pot, and allow to rest off the heat until the chicken is cooked through, 25 to 30 minutes.
2. Remove the chicken with a slotted spoon and let it cool on a plate for 3 to 4 minutes, until it’s cool enough to handle easily. Then pull the meat off the bone (discard the bone), cut into bite-sized pieces, and set aside.
3. Bring the broth back to a simmer and add the pasta. Stir in the cauliflower and sweet potato purees and simmer for 5 to 6 minutes, or until the pasta is cooked. Stir in the chicken and serve hot.
Joy: Sweet potato and cauliflower purees provide kids with vitamins A and C—good for vision, skin, and healthy immune systems.
Macaroni and Cheese 1
(WITH BUTTERNUT SQUASH OR CAULIFLOWER)
I leave a box of store-bought macaroni and cheese out on the counter and the kids naturally assume….
Prep: 5 minutes • Total: 25 minutes • Serves 4 • Packable
1½ cups elbow macaroni
Nonstick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup nonfat (skim) milk
½ cup butternut squash or cauliflower puree
1½ cups shredded reduced-fat
Cheddar cheese (about 8 ounces)
4 ounces (almost ¼ cup) reduced-fat or nonfat cream cheese
½ teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander.
2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste