Hidden Veggies are a Super Simple Way to Get Your Picky Eater to Eat Healthy!
One of the most frustrating things about parenting is trying to get your kids to eat healthy! If you have a picky eater in your house, you feel my pain! The easiest thing you can do to help your picky eater eat healthy is to use the hidden veggie trick!
If your kids are anything like mine then you’ve spent one too many days fighting the food battle. I mean honestly, no one has ever had to tell me to eat. So why do I have to tell my kids 50 times to eat their veggies??This hidden veggie enchilada casserole is kid-friendly and will get some veggies in your picky eater.
My Top Tips for Breaking a Picky Eater Habit
I fought the picky eater syndrome with both of my girls. I spent hours upon hours on Pinterest and Google trying to find out how do I get my kids to like vegetables?
Tip 1 – Try lots of different veggies. You have to try many times and many different veggies to find out what kids like. The biggest thing that worked for me was finding one veggie that they liked. It took time, patience and constant testing to figure it out. Now both of my girls have their go-to vegetables. So, even if they are showing picky eater tendencies, we can go back on tried and true favorites.
Tip 2 – Try hidden veggie recipes. One of the easiest ways to hide veggies in your kids food is by adding spinach to smoothies or sauces. My youngest daughter was so picky that the only veggie she got during her second year of life was in the form of a smoothie.
Tip 3 – Try different forms of veggies. If it’s in the shape of a fry, my kids will eat it. When my youngest was going through her smoothie-only phase, I got her to eat butternut squash by cutting it into french fry shapes.
It’s not always just the kids that struggle with eating their veggies! If you have issues with getting your veggies in, check this out!
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Hidden Veggie Enchilada Bake Recipe
Hidden Veggie Enchilada Bake
- 1 TB olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups spinach
- 16 oz can of diced tomatoes
- 1 TB olive oil
- 2 cloves garlic minced
- 1 lb chicken breast diced
- ½ - ¾ cup water
- 2 TB chili powder
- 1 ½ teaspoon coriander
- 2 teaspoon cumin
- ½ teaspoon salt
- ¼ cup cilantro chopped
- 1 cup shredded cheddar cheese divided
- 8 corn tortillas
- In a large skillet, heat olive oil over medium heat. Add onions and cook until softened and beginning to brown. Add garlic, spinach and kale and cook for another minute until greens begin to wilt. Pour onions, garlic, and greens into a blender and add diced tomatoes. Puree the sauce until smooth
- Heat oil in medium sauce pan over medium heat. Add garlic, chili powder, coriander, cumin, and salt. Stir constantly until fragrant for about 30 seconds. Add chicken and stir constantly for 30 seconds until coated. Add tomato sauce and water and stir to separate chicken pieces. Bring to a simmer, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until chicken is cooked through, approximately 8 minutes. Transfer chicken to large plate and cool in fridge for 10 minutes. Then combine with cilantro and ¾ cup of cheese.
- Preheat oven to 400 degrees. Coat the bottom of an 8X8 glass dish with ¾ cup of the sauce. For casserole, layer 4 corn tortillas on top of sauce. Place chicken & cheese mixture on top. Cover with 4 additional tortillas. Cover with another ¾ cup of enchilada sauce. Bake for 20 minutes. Sprinkle ¼ cup cheese over and bake for an additional 10 minutes. Allow to sit for a few minutes prior to serving. Enjoy!
OK friends so how do you get your kiddos to eat veggies? Tell me your top tips and tricks in the comments!