Deceptively Delicious - Jessica Seinfeld [30]
1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple, and stir until just combined. Do not overmix—the batter will be a little lumpy.
2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When hot, add the oil. Spoon the batter onto the griddle or skillet, using about ¼ cup batter for each pancake. Cook the pancakes until bubbles form on top and the batter is set, 1 to 2 minutes. Then flip the pancakes with a spatula and cook until golden brown on the other side, 2 to 3 minutes. Serve warm, with syrup or fruit.
Julian: Pancakes for dinner? I think my mom is crazy sometimes!
Tortilla “Cigars”
(WITH YELLOW SQUASH AND CARROT)
These are very popular at our house. They pack well for picnics or lunches on the go because they can also be served cold. For a vegetarian meal, leave out the chicken or turkey.
Prep: 10 minutes • Total: 15 minutes • Serves 6 • Packable
1 cup sautéed or roasted chicken or turkey, cubed (or pureed)
½ cup shredded reduced-fat Cheddar or American cheese
½ cup yellow squash puree
½ cup carrot puree
4 ounces reduced-fat or nonfat cream cheese
¼ teaspoon garlic powder
¼ teaspoon salt
6 large (burrito-size) whole-wheat tortillas
1. Preheat the oven to 350°F. Line baking sheets with aluminum foil or parchment paper.
2. In a large bowl, stir together the chicken or turkey, cheese, squash and carrot purees, cream cheese, garlic powder, and salt.
3. Cut the tortillas in half. Place one half on the work surface with the straight edge facing you. Spread about two tablespoons of the filling along that edge from one side to the other. Starting at the edge, roll the tortilla into a cigar shape, completely enclosing the filling. Place seam-side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.
4. Bake until the tortillas begin to brown, 4 to 5 minutes. Let cool slightly before serving.
Shepherd: Mmmm…good!
Sloppy Joes
(WITH SWEET POTATO AND BUTTERNUT SQUASH OR RED PEPPER)
I serve this in hotdog buns. A hotdog bun filled with something that’s not a hotdog is very funny to some kids!
Prep: 25 minutes • Total: 45 minutes •Serves 8
Nonstick cooking spray
1 tablespoon olive oil
½ cup chopped red onion
½ cup chopped celery
2 cloves garlic, minced
1 pound lean ground turkey or sirloin
½ cup sweet potato puree
½ cup butternut squash or red pepper puree
raw, finely chopped carrots (optional)
½ cup reduced-fat low-sodium beef broth
¼ cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon chili powder, or to taste
½ teaspoon salt
1/8 teaspoon pepper
8 whole-grain hamburger or hot-dog buns
1. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion, celery, and garlic, and cook until the onion starts to soften (not brown), 3 to 4 minutes.
2. Add the meat, breaking it up with a wooden spoon, and cook until no longer pink, 4 to 5 minutes.
3. Add the vegetable purees, raw chopped carrot (if using) beef broth, tomato paste, Worcestershire sauce, chili powder, salt, and pepper. Reduce the heat to low, cover, and simmer until the liquid is reduced by about one-half, 15 to 20 minutes.
4. Spoon the mixture over buns and serve.
Shepherd: Hot dog?
Sascha: No, silly! It’s Mommy’s Sloppy Joes.
Tacos
(WITH SWEET POTATO OR CARROT OR BUTTERNUT SQUASH)
Cooking the meat in crushed tomatoes and adding a puree means this meal is loaded with nutrients. It’s fun for kids to choose their own toppings and stuff the tacos themselves.
Prep: 10 minutes • Total: 30 minutes • Serves 6 to 8
Nonstick cooking spray
1 tablespoon olive oil
1 pound lean ground sirloin or turkey
1 (14-ounce) can crushed tomatoes, with their juice
½ cup sweet potato, carrot, or butternut squash puree
½ (1.25-ounce) packet taco seasoning, with no MSG
1 package taco shells (18 shells)
½ cup shredded reduced-fat mozzarella