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If someone in your family isn't the fan of plain green veggies, maybe all you need is a new way to incorporate them into their diet. Registered dietitian Alicia Jerome with Market Street shares these recipes.
Veggie Puree
2 cups spinach leaves
2 cups broccoli florets, fresh or frozen
1 cup sweet green peas, frozen
2 tbsp water
Steam spinach and broccoli in microwave or stovetop. Add the peas in the last 2 minutes. Drain.
Combine the veggies into a food processor or blender and puree with about 2 tablespoons of water. Continue until smooth as possible.
Use in your favorite recipes: pasta sauce, meatballs, guacamole, soups, etc
Turkey and Veggie Meatballs on Zucchini Ribbons
Meatballs:
1 lb lean ground turkey
1 carrot, peeled and grated or finely chopped - try a purple or yellow carrot for fun!
1 zucchini, peeled and grated or finely chopped
½ cup Italian bread crumbs
2 tbsp ketchup
1 egg
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp fresh ground black pepper
Zucchini Ribbons:
1-2 tbsp olive oil
2 garlic cloves, minced
2 zucchini
Salt and pepper to taste
Preheat oven to 350F.
Combine all meatball ingredients in a bowl. Be careful not to over mix. Portion out ping pong to golf ball sized meatballs on a greased cooking sheet. Bake uncovered for ~20 minutes.
Meanwhile, use a vegetable peeler and peel long ribbons of zucchini (or use a spiralizer).
Heat olive oil over medium high heat in a nonstick skillet. Sauté garlic. Add zucchini ribbons and toss for 1-2 minutes. Add salt and pepper if desired.
Top zucchini noodles with turkey meatballs and serve while warm!