"Sneaking" in veggies

Im a horrible cook so no recipes but I try to eat a spinach salad loaded with carrots, cucumbers, green veggies, or whatever else i can throw in for at least once meal then ill have a cup of v8 juice with dinner. spicy v8 juice is amazinggg

i work with kids, and we do a lot of cooking. i "hide" a lot of the veggies by using a food processor or cheese grater. you can hide ANYTHING in meatloaf or burger patties

and have you tried V-8? i LOVE it!!

I was sitting in the mechanic's waiting room and ripped this out of Redbook.

Purple Puree:
6 cups raw baby spinach
3 cups fresh or frozen (slightly thawed) blueberries
1 teaspoon lemon juice
Puree all ingredients with 2 tablespoons water until smooth. Add 1-2 additional tablespoons water for smoother consistency if needed. Use this puree to: (1) substitute for half of the oil in brownies (2) add 1/2 cup per pound of taco meat (3) add 1/4 cup per pound of meat for burgers

Green Puree:
2 cups fresh or frozen broccoli florets
2 cups raw baby spinach
1 cup frozen sweet peas
Steam broccoli and spinach approximately 10 minutes, or until very tender. Add peas for last 2 minutes. Drain. Puree all ingredients with 2 tablespoons water until smooth. Use this puree to: (1) substitute for 1/3 of the avocado in guacamole (2) substitute for 1/3 of the sauce in lasagna (3) add 1/2 cup per batch of chili

Orange Puree:
1 peeled and chopped sweet potato
3 large peeled and chopped carrots
Cover potato and carrots with water bring to a boil for 20 minutes, or until very tender. Drain. Puree all ingredients with 2 tablespoons water until smooth. Use this puree to: (1) substitute for 1/2 of the oil/butter in banana bread (2) add up to 1/4 cup to a box of prepared macaroni and cheese

White Puree:
2) 15-ounce cans of white beans (great northern, navy or cannellini)
Rinse and drain beans. Puree with 2 tablespoons water until it resembles peanut butter. Add 1 teaspoon water to thin, if necessary. Use this puree to: (1) substitute for 1/2 of the butter in coffee cake, muffins, chocolate chip, oatmeal or sugar cookies

All purees can be refrigerated for 3 days or frozen for 3 months.

I was sitting in the mechanic's waiting room and ripped this out of Redbook.

Purple Puree:
6 cups raw baby spinach
3 cups fresh or frozen (slightly thawed) blueberries
1 teaspoon lemon juice
Puree all ingredients with 2 tablespoons water until smooth. Add 1-2 additional tablespoons water for smoother consistency if needed. Use this puree to: (1) substitute for half of the oil in brownies (2) add 1/2 cup per pound of taco meat (3) add 1/4 cup per pound of meat for burgers

Green Puree:
2 cups fresh or frozen broccoli florets
2 cups raw baby spinach
1 cup frozen sweet peas
Steam broccoli and spinach approximately 10 minutes, or until very tender. Add peas for last 2 minutes. Drain. Puree all ingredients with 2 tablespoons water until smooth. Use this puree to: (1) substitute for 1/3 of the avocado in guacamole (2) substitute for 1/3 of the sauce in lasagna (3) add 1/2 cup per batch of chili

Orange Puree:
1 peeled and chopped sweet potato
3 large peeled and chopped carrots
Cover potato and carrots with water bring to a boil for 20 minutes, or until very tender. Drain. Puree all ingredients with 2 tablespoons water until smooth. Use this puree to: (1) substitute for 1/2 of the oil/butter in banana bread (2) add up to 1/4 cup to a box of prepared macaroni and cheese

White Puree:
2) 15-ounce cans of white beans (great northern, navy or cannellini)
Rinse and drain beans. Puree with 2 tablespoons water until it resembles peanut butter. Add 1 teaspoon water to thin, if necessary. Use this puree to: (1) substitute for 1/2 of the butter in coffee cake, muffins, chocolate chip, oatmeal or sugar cookies

All purees can be refrigerated for 3 days or frozen for 3 months.

What great ideas! Thanks ^_^

Everytime I make a smoothie (which is almost every day) I always add in at least a cup or two of spinach...when blended, you wouldn't believe that there is a veggie in there!

scrambled eggs with spinach. super yummy.

I put mashed sweet potatoes, cauliflower and butternut squash in white sauce to make lasagne and macaroni cheese for the children. I also hide lentils in the tomato sauce.

Pink pancakes, with beet puree, or green ones with spinach. I also add spinach to pesto so it still looks like normal pesto but a bit healthier.

I make chocolate sauce with mashed avocado, melted chocolate, squash puree and a bit of butter. The children dip fruit in it, and have no idea it's not just melted chocolate.

My oldest son hates vegetables, so I have got really good at hiding them. I also have a load of hidden vegetable muffin recipes.

Pretty much what everyone else has said...I put veggies in chili, spaghetti sauce/lasagna, meatloaf, scrambled eggs/omlets, stir-frys, etc. You could also try using FF refried beans in recipes, too - it mixes in pretty well!

I "trick" my fiance into eating veggies by making a lot of "fried rices" or stirfrys. By fried rice, I mean that there is brown rice, low sodium soy sauce, lean chicken/pork, and baked veggies all together. I will usually top it off with some parmesean cheese to make him happy. (I use balsamic vinager instead of soy sauce, but he hates it). Same thing with stirfrys, just without the rice. If he wants the meat and cheese, the veggies go with it