I need veggie recipes that my family will eat!

I have two young boys. I found a recipe long ago that calls for:
Shredded Zuchinni
Shredded Carrots
Chopped Onions
Light Shredded Cheese
Salsa
Wheat Bread
and
Zero Calorie Spray Oil

Mix Shredded/Chopped Veggies, Cheese, and Salsa. Place desired amount between two pieces of bread. Spray a pan with Zero Cal Spray Oil, Grill like a Grilled Cheese Sandwich. The Veggies soften, and the cheese melts, and the salsa adds a kick.

I would like to know some to. My husband hates veggies and will only eat sweet potatoes if they have brown sugar, cinnamon, carmel, and marshmellow cream on them!!!

I don't know if you have a Sams club or a Cosco by you, but they have a giant bag of brocoli with no stalks, only "tree's" as my kids call it for under $5. I then buy the giant can of "cheddar cheese sauce" in the aisle by the salsa. it is a huge can but freezes well in individual little freezer bags. The cheese is only 90 calories for a half cup. I use a quarter cup.


also........steam some cauliflower..........put pizza sauce or spaghetti sauce on it......then sprinkle on some motz and bake....not too high in calories

For some reason my kids love mixed veggies too (green beans, corn, peas) - just lucky I suppose

We make a garden veggie bake thats really yummy....even my fussy eaters like it. It takes a little more than 30 minutes but its worth it

1/2 cup grated reduced-fat Parmesan cheese topping
1 cup chopped zucchini
2/3 cup Green Giant® whole kernel sweet corn (from 15.25-oz can)
1 small tomato, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 cup fat-free egg product or 4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.

In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.

Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

I like to dress up stuffing. I take boxed stuffing, a can of cream of celery soup, half a can of veg broth, and lots of chopped up mushrooms. I'll eat mushrooms any way you'll serve them, but my family won't. This way I can hide them amongst their best friend the carb.

Or do what I did. This is the meal. Eat it or make your own.

P.S. I don't like salad green either so I make what's called a village salad with chopped tomatoes, cucumbers, onions, red or yellow peppers and avocado in a balsamic vinegar and oil dressing. You can leave the avocado off, put cheese on top, throw nuts in it. I've also seen cold cubed boiled potatoes and beets in it.

AngelLittle - I am not a huge fan of veggies myself until lately. I made this lasagne which you can do with our without lasagne noodles. Essentially the zucchini serves to BE the noodles. Either way it's delicious and you can also sneak some spinach and mushrooms in it too - they just become covered in cheese and marinara sauce

* 1 pound lean ground beef (90% lean)
* 1/4 cup chopped onion
* 1 can (15 ounces) Hunt’s® Tomato Sauce
* 1/2 teaspoon salt
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon pepper
* 4 medium zucchini (1-1/4 pounds)
* 1 cup (8 ounces) cream-style cottage cheese
* 1 egg, beaten
* 3 tablespoons all-purpose flour
* 1 cup (4 ounces) shredded mozzarella cheese

Directions

* In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
* Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
* Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

One of my favorites (and it's unexpectedly good with the non-veggie crowd, too): Cut brussel sprouts in half, sautee with a few tablespoons of minced garlic in a bit of olive oil until they are fork-tender, and top with a bit of parmesan cheese. Amazing!