Recipes for a fussy eater

I am not big on veggies either. i will not eaat raw veggies at all but i do cook with a lot of them. Most of the time you can't taste them. i loove making spaghetti with spinach ricotta sauce. i cut up zucchini into spaghetti sized ribbon and use half pasta half zucchini. it's super good.

Don't dig though looking for every little piece of vegetable, if your not looking for them you may not even notice their in that dish. My family has always 'hid' Vegetables to get me and my brother plus... all our super picky friends to just eat it. Just chop veggies up into super tiny pieces you shouldn't notice them.

You might like Chicken Tetrazini, We can get even the pickiest people to eat it and never notice there is anything healthy in it. If you like you can start with half of the vegetables of this recipe and chop them super fine (even use a blender and drain them some if you like).

Chicken Tetrazini Recipe:
Raw Chicken 1.25 Lb
Fresh Mushrooms (8oz)
3 Stalks Celery
2 Bell Pepper
2 Onion
Thin Spaghetti ( Whole Grain)
1 Package Shredded Parmesan (6oz)
1 Package Sliced Mozzarella (12 slices)
2 Cans Cream of Mushroom Soup (Fit n Active) (you can use regular cream of mushroom soup instead of the fit n active for more flavor and more calories, it will help hide the vegetables. )
1 cup Milk
Olive Oil

1. Cook Chicken in Olive oil, Tear apart into small pieces.
2. Chop Vegetables into small pieces. (Mushrooms, Onions, Celery, Peppers)
3. Prepare Thin Spaghetti.
4. Suttee Vegetables in Little olive oil. Don't completely drain. Note: don't over cook them, under cooked is best, they will cook more in the oven.
5. In a large baking pan, Mix the Mushroom soup, Parmesan and Milk.
6. Add Spaghetti into the baking pan sauce, Mix lightly.
7. Add Vegetables and Chicken into the banking pan sauce & noodles. Note: Leaving some vegetable juice in the mix adds more flavor, But don't add too much to make the dish runny.
8. Mix the Ingredients in the Baking pan Well.
9. Layer Mozzarella slices over the top of the dish.
Bake for 15-30 min (technically everything is precooked so your just warming it up and melting the cheese.)
Makes 8-12 servings, 342 calories a serving for 12 servings.

See if you can find a used copy of the cookbook Deceptively Delicious. The idea behind the book was to add veggie puree to food so it become more of a sauce and adds nutrition to foods so kids would eat it. One recipe adds butternut or cauliflower puree to mac and cheese. Just a thought.

I was/am a sugar addict, especially chocolate and sweets. My cravings usually hit at night, and honestly, simply by resisting my cravings have drastically reduced. That being said I do still give in, just make sure I log it and its in my calorie limit.

Snacks like chocolate mousse, caramel rice cakes, grilled banana with yogurt etc are my go-to's when the sweet tooth hits. I also keep some chocolate in the freezer, for me I find because its so hard and cold Im more prone to sucking on it, rather than devouring it quickly, so a square or two is all I need to get a quick choccie fix

I used to be a diet soda queen, and could easily drink 5+ cans a day, I thought because it had no calories it was fine to drink, but in all honestly my water intake was taking a hit. Now ive swapped to 90% water and just have the odd diet soda when im having a cocktail etc. I buy the water mix ins (my fave are from walmart, blueberry acai) and they help make it not so boring.

Cant help much on the savoury front as I am a vegetable junkie, and love most of them haha.

Carrot and Raisin Salad

6 Tbsp. raisins, washed and drained
2 C. grated carrots
1 C. drained, crushed pineapple in own juice
1/3 C. lite Mayonnaise
1 Tbsp. Lemon Juice
1/4 tsp. salt
2 pkgs. Sugar substitute

Toss raisins, carrots and pineapple together. Set aside. Stir together Mayonnaise, lemon Juice, salt, and sweetener. Add to carrot mixture.
Keep refrigerated until serving.
Serves: 8
NI: Chol: 3 mg, Carbo: 14 gm, Fat: 3 gm, Calories: 85, Protein: 1 gm, sodium: 159 mg
Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 fat

OR

Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

OR

Carrot Soup

I copied this on the other day.

Carrot Soup

Ingredients

2-3 large carrots, chopped small
1 onion, chopped small
1 tsp fresh ginger, minced
1-1/2 tsp curry powder
1-3/4 cup vegetable broth
1 (14 ounce) can lite-coconut milk
sea salt, to taste

Preparation

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

So glad that I saw this. I struggle with the taste and texture of veggies and fruit, so I have to work really hard to find a veggie that I can eat without gagging. My daughter's coach suggested cooking cauliflower until it is soft, pureeing it, and adding a little butter and cheese. He says that it tastes like mashed potatoes without the carbs.
When I cook chicken breasts with cream of chicken soup in the crock pot. I will serve it with rice and steamed broccoli. I can actually eat broccoli that way:)

I am addicted to soda as well, and I am in the process of eliminating it from my life. I drink lots of water, and I have herbal tea in the afternoon. I found that I like Lemon Zinger. I do let myself have one soda with Jameson when I have lunch with my hubby on the day off while the girls are in school.

Good luck!

Try slowly switching out your soda with Minute Maid water enhancer. I like this one better than mio, dasani or powerade. Have you tried casseroles? this is a good way to get veggies in