Hiding Veggies (in Pumpkin Carrot Muffins to die for!)

by Vickie Myers
photos by Elisabeth Nixon Photography

Getting kids, and sometimes even adults, who do not like vegetables to eat them can be tricky! Sneaking them into a dish may be your solution – plus adding in more veggies can’t hurt! These recipes are veggie-averse kid tested and approved. I recommend starting by adding a small about of veggies and gradually adding more as desired.

 

Enchuritos

Enchuritos!

Enchuritos!


1 lb. ground beef
1-2 tubes (3 in.) chorizo
1-2 cloves garlic, minced
½ cup diced onion
3 cups cooked rice
1 cup grated carrot
1 can white beans (optional)
1 ¾ cup grated cheese
20 fajita size tortillas
Sauce:
¼ cup finely diced green peppers
(can use green chilies if you want it a little spicier)
1-2 cloves garlic minced
1 Tablespoon olive oil
2 cans tomato sauce + ½ can of water
¼ tea salt
¼ teaspoon black ground pepper
¾ teaspoon ground cumin
Cook green peppers and garlic in the olive oil for one to two minutes. Add tomato sauce, water and spices. Simmer on low 5-10 minutes.
To make the enchuritos:
Brown the ground beef then add in the chorizo, garlic and onion, and cook until the chorizo “disappears” into the ground beef. Drain the meat mixture, then combine with cooked rice, carrot, cheese and beans. Stuff the tortillas with the rice and meat mixture. Roll up and place in a greased 9×13 pan. Bake at 350 degrees for 25-30 minutes. Pour sauce over the stuffed tortillas and top with an additional sprinkle of cheese.
This recipe will make two pans and is great for sharing or keeping in the freezer for another night!

Pumpkin Carrot Muffins


2 cups shredded carrot

Pumpkin Carrot Muffins YUM!

Pumpkin Carrot Muffins
YUM!

¾ cup pumpkin puree
½ cup Greek yogurt
2 cups flour (I used 2/3 cup of whole wheat flour and the rest white flour.)
¾ cup white sugar
½ cup brown sugar
¾ cup oil (I use coconut oil.)
3 eggs
½ teaspoon baking soda
1 tablespoon baking powder
1 rounded teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground cloves
¾ teaspoon salt
½ teaspoon vanilla
Topping:
½ cup brown sugar
1 cup oats
3 Tablespoons butter
2 Tablespoons flour
½ teaspoon cinnamon (If you really like cinnamon)
Mix together well until crumbly.
Mix wet ingredients together with the sugars. Add in pumpkin and carrots. Add dry ingredients and mix until combined. Scoop the batter into prepared muffin tins. Put one tablespoon of the topping mixture on the batter. Bake at 350 degrees for 18-20 minutes.

 

Whole Wheat Tortilla Veggie Roll-ups

Whole Wheat Tortilla Veggie Roll-ups

Whole Wheat Tortilla Veggie Roll-ups

2-3 Tablespoons cream cheese
1 Tablespoon green pepper finely chopped
1 Tablespoon finely chopped cucumber
1 Tablespoon grated carrot
¼ teaspoon of your favorite season salt
Mix all ingredients together. Spread 1-2 teaspoons on a whole wheat tortilla. Add a slice of your favorite lunch meat on top and roll up. Slice into little pinwheels.

0 Comments

You can be the first one to leave a comment.

Leave a Comment