Sneaking in the Veggies

EVERYONE does it.
It's nothing new. Moms have been sneaking veggies into their kids (and husbands!) meals since the beginning of time.

Jessica Seinfield wrote (or copied?) a cookbook about it. The Today Show features chefs who do it.

But just because everyone's doing it... doesn't mean their making it as tasty!


I'm a firm believer in taste and while I still think if kids taste what's in their food, they're more likely to eat it, I also understand there is the inevitable picky eater out there.

Last night's recipe was a perfect example. I loaded chicken enchiladas with an array of veggies for a hearty, filling dish that required only 1/5 the cheese! Healthy... delicious... filling... and guilt free!!



Loaded Chicken Enchiladas
2 cups low sodium Beef Broth
2 cups Water
1 tbsp Chili Powder
1 tbsp Salt
1 tbsp Cumin
1 tbsp Black Pepper
1/2 tbsp Garlic Powder
a few drops Tabasco
2 boneless, skinless Chicken Breasts
1 small can Tomato Paste

2 tbsp Olive Oil
1 cup Mushrooms, diced
1/2 cup frozen Pepper and Onion Mix
2 large Carrots, diced
1/2 cup Salsa, of your choice

6 eight inch, whole wheat Tortillas
1 cup Sharp Cheddar Cheese
Fresh Cilantro, to garnish


Bring broth and water to a boil in a large pot. Add seasoning and chicken breasts. Lightly boil chicken until done (165 degrees). Remove from water and dice. Reserve cooking liquid.
In a saucepan, heat oil to medium high. Add mushrooms and saute until soft. Add frozen peppers and onion, carrots and chicken. Ladel in one cup of cooking liquid and cook 6-8 minutes.

Meanwhile, whisk tomato paste into reserved cooking liquid and season to taste. Ladel 1/2 cup into the bottom of glass baking dish.
Fill tortillas with chicken and vegetable mix, roll and place in dish, pushing them together. Top with remaining sauce and sprinkle with cheese. Bake at 375 for 10-15 minutes or until sauce is bubbly and cheese is melted.