Far East goes South of the Border with these sweet hoisin marinated vegetables, wrapped in whole wheat tortillas. The kids can tuck the vegetables deep in their wraps so they’ll hardly know they’re eating something so healthy. If you prefer a meatier meal, you can add cooked chicken to the wraps with the rice and vegetables.
This flavorful sauce perks up weeknight pasta, but not so much that the kids will turn their noses at it.
I love those recipes where the whole meal cooks together in one pan or pot. This is also great with a crusty baguette dipped in the pan juices. Scramble recipe tester Nikki Wolf said, “This was one of my favorite meals I’ve made in a while! So simple to put together and yet it looks and tastes like it took some effort!”
We enjoy baked potatoes but sometimes I get tired of the same old butter and sour cream toppings. I find that baked potatoes are also a natural vehicle for all sorts of vegetable toppings, and can take the place of rice or noodles under a stew. Younger kids may prefer to eat their potatoes and vegetables separately, while adults might like to really mash it all together. Scramble recipe tester Debbie Firestone said, ‘The real surprise were the walnuts. They were crunchy, but not too much so. My finicky, fussy eaters were pleased with the additional crunch, and my very skeptical husband enjoyed it, too!’
This colorful and flavorful Indian curry is simple to make. If you prefer, use 1 lb. of boneless, skinless chicken breast instead of the chickpeas. If these ingredients are unfamiliar to your kids, you may need to start them off with the naan dipped in a little bit of the mixture until their taste buds mature.