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Corn, a favorite of many children, is paired with broccoli in this vegetable dish.
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Undressed, this salad will keep for a few days in the refrigerator.
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Try this interesting combination of fruits and vegetables. Great with chicken.
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This recipe is a great way to serve broccoli to your children.
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Try this great hearty stew with your children.
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Boneless, skinless chicken breast may be substituted for the turkey.
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Black beans may be substituted for kidney beans.
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Quick cook pasta is often available in the refrigerated section of the grocery store.
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Check out the spice aisle of the store where you'll find many different herb combinations. Try several to see which ones your family likes.
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Very colorful recipe and a wonderful way to experience cranberries.
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Children will learn about different vegetables and that they are good to eat with this recipe.
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One provider wrote that her kids just love zucchini made this way!
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This recipe is sure to please hungry children!
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A delicious addition to any meal and the clean up is so easy!
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July is National Baked Bean Month. Why not make a pot of beans with the children.
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A good fall dish when sweet potatoes are plentiful.
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Make this recipe the day before, then heat and serve.
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Encourage children to eat vegetables by making fun animal shapes from them!
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Freeze some soup for a quick soup and sandwich later in the month.
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Try using whole wheat pasta or a mix of white and wheat pasta, as a way to increase fiber.
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Low fat refried beans and whole wheat tortillas make this meal even healthier
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A light orange glaze on pork with California medley vegetables.
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An easy recipe. Just brown turkey, add other ingredients and simmer for an hour!
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Individual foil packets of food! Easy to clean up and ideal for a camping theme day.
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This pasta sauce has squash in it. Optional cooked meat can be added before serving.
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A classic tuna macaroni salad with a mayonnaise base.
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Using frozen stir fry vegetables makes this recipe fast and easy.
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Stir up a quick casserole using canned soup, chicken and frozen vegetables.
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Some leftover chicken and vegetables and you quickly have a delicious stew!
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From the skillet to the table, this one is fast and easy.
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Try this as a good alternative to taco filling.
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Amazingly easy! Mix it at breakfast time an eat it as a main course at lunch.
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Stove top rice dish with broccoli, peas, cream cheese and Parmesan!
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Spinach Broccoli Deep Dish Pizza
A pizza with spinach, broccoli, tomatoes and cheese.
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This recipe goes together quickly since the broccoli is precooked in the microwave before baking.
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Breaking the spaghetti noodles into small pieces before using makes this casserole easy to eat!
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You don't have to cook greens like kale or collards a long time; they retain a shiny green color and are still chewy enough to have texture.
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Baked Cheesy Tomato Basil Pasta
This tasty pasta dish is a hit with children.
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Prepare the ingredients the night before, put in the crockpot in the AM and it's ready by noon.
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This turkey chili includes pumpkin puree for an extra nutritional boost.
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Crockpot Ground Beef and Vegetable Stew
Simple beef and vegetable stew.
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Mix ingredients and add to the crock pot for an easy, tasty meal.
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Skillet Barbecue Chicken and Rice
This skillet meal is a favorite for one provider's children.
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Ground beef, salsa, veggies and cheese topped with chips make up this easy pie.
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St. Patrick's Day Mashed Potatoes
Enjoy mashed potatoes mixed with spinach!
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Noodles, hamburger, cheese and spinach make up this casserole dish.
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Pizza made with prepared crust, refried beans and cheese, topped with a few extras including tortilla chips.
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Beets are paired with sweet potatoes and roasted for a colorful plate.
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Spinach squares made with cheese, onions and flour.
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Lentils are a great source of protein and fiber which is good for growing kids. Adding carrots and spinach makes this meal colorful and healthy.
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Putting vegetables on top of a potato gives a fun and appealing look to a meal. Choose any vegetables you like, or use up leftovers from a different meal.
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This dish has protein-rich turkey as well as vegetables for good nutrition. To make it even healthier, use whole grain macaroni!
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Sweet potatoes have lots of nutrients for growing kids such as Vitamin A and Vitamin C. Baking them in strips makes them look like French fries, but without the fat. These can be eaten as a snack or as a side.
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Taquitos can be made in advance, frozen and reheated. They serve as a great on-the-go food if needed and can include almost any vegetable you have left over.
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Roasting potatoes still makes them finger foods but without all the added fat of frying. This recipe can also be made with sweet potatoes!
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Jambalaya can be made using any lean meat. Add more vegetables if you wish or change them according to those in season.
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This is a vegetarian chili. Use any beans or vegetables you have available to change the flavors of this dish!
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Quinoa is a small round grain, similar to couscous. It has a nutty flavor when cooked and can be used as a main dish or as a side.
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Tacos are a fun food to let children assemble themselves. You can also use onions, peppers or any other vegetables you have on hand.
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Flavoring chicken breasts with different spices gives children a chance to try new flavors without added salt, sugar or fat.
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Crockpot Under the Sea Chowder
This soup is a great way to use up leftover vegetables, fish or even chicken with the help of a slow cooker.
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Sandwiches and wraps are great places to add fruits and vegetables to your child's diet.
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Kabobs are a fun way to get kids to eat their vegetables because they can eat with their hands. Use any type of vegetable you like.
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Carrots, sweet potatoes and jicama baked with a little brown sugar.
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This soup can be made in advance, frozen and thawed to serve with sandwiches on busy days.
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Make this potato veggie salad dish in advance and refrigerate to use later in the week.
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This sandwich is an adjusted form of a Greek gyro. You can make your own gyro at home using any type of meat, tomatoes, onions and low-fat cheese.
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Slow cooker recipe for vegetarian butternut squash and bean soup. For added protein and a non-vegetarian option, add leftover chicken. You can also add any other leftover vegetables and spices to change the flavor.
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A quesadilla made with chicken, refried beans, cheese and vegetables.
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Small salads made with a mixture of vegetables are a great way to boost nutrition. Enjoy them as a side at meals or as an afternoon snack.
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This is a veggie-packed snack made with chickpeas and can be eaten by itself or as a dip with crackers or pita wedges.
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This pita can be made with eggs for breakfast, fruit and/or vegetables for a quick snack, or topped with vegetables or meat for meals!
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Pasta salad with tomatoes, spinach, carrots and broccoli in an oil and vinegar dressing.
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Allow kids to pick colors they would like to try and add vegetables from each color group to change the look and taste of this dish. Bowties can also be served for snack.
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Use leftover chicken, turkey or tuna as well as any leftover vegetables to change this sandwich.
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A hot pasta salad with vegetables, beans and cheese.
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This twist on normal tuna salad adds an extra helping of vegetables to your child's lunch (made with yogurt instead of mayonnaise).
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Try this soup with brown rice, turkey or beans to make a whole new lunch recipe!
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The vegetable layers in this salad make it colorful and fun. Let the kids do the layering of vegetables and pouring of the dressing.
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An egg casserole made with tomatoes, peppers, onion, cheese and bread.
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Allow kids to make their own wraps by scooping the vegetables onto their tortilla. You can also use chicken or turkey for protein.
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This pasta and chicken dish can also be made with beans or turkey breast. It can also be used a snack and served with more vegetables or without the chicken.
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Little florets of cauliflower look like popcorn and the turmeric lends a buttery yellow color. Kids gobble this up just like regular popcorn!
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This whole-wheat pasta dish is bright and fun with fresh broccoli, chicken, and melted cheese that is sure to please.
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A tasty smoothie made with banana, avocado, spinach, apple and milk!
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The flavor of traditional chicken soup pumped up with veggie power.
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A colorful vegetarian pasta salad with beans cheese, served warm.
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A easy pasta dish with whole grain noodles, cooked chicken, cheese and corn.
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Warm, herbed chicken and cool, crispy greens are sure to please in this garden fresh salad.
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Looking for a crispy finger food that kids will gobble up? Give this recipe a whirl. Use them like croutons to give salad a crunch or eat as a snack.
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Black Bean, Corn and Blueberry Salad
Colorful, sweet and savory salad
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Super simple snack or side dish that kids will love. Experiment with some different spice blends for a more flavorful treat.
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Break out of the rut of scrambled eggs with this make-ahead veggie omelet
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Warm BBQ chicken is rolled up with crisp lettuce and juicy tomatoes.
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This recipe is for all the kids who say "I don't like carrots or I don't like zucchini or I don't like vegetables". It is a rich, full bodied pasta sauce that can be used over again in lasagna, meatloaf, ravioli or meatball subs!
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Start your morning with a fiesta by serving this delicious savory breakfast wraps.
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Bulgur is a quick-cooking and nutty flavored cracked wheat product. Children love the mild flavor and chewy texture.
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This is a fun and mildly-spiced dip that is great with crackers or fresh vegetables.
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A fun boat made out of cucumbers and carrots and stuffed with protein-rich cottage cheese.
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Mint and peas are a classic combination that will allow children to explore herbs. Try growing the mint with your daycare kids!
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The power in this penne comes from the colorful combination of spinach, tomatoes and beans.
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The colors of the Italian flag and the classic flavor of Italy in a pasta salad that can be served warm or cold. Great for picnics or potlucks.
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This appealing main dish combines seasoned chicken, sweet pineapple, and crunchy shredded vegetables, topped with a delicious poppy seed dressing all wrapped in a warm, whole-wheat tortilla.
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Hummus is traditionally made with chickpeas, but this colorful blend is made with budget-friendly green peas.
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Roasted chickpeas are a crunchy and versatile treat. Try them in tacos, as a salad topper or as a snack.
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Cinnamon Sugar Roasted Chickpeas
The perfect crunchy, sweet and healthy treat with a dusting of cinnamon sugar. Double and triple batches encourage! If they lose their crunch, put them in the microwave for 30-45 seconds.
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Individual, kid-sized taco salads in bowls they can eat! This is a great recipe to serve family-style with bowls of toppings for children to assemble their own.
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This salad can be used as a snack, a side dish, or topped with chicken or fish and eaten as a larger-portioned main course.
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The full flavor of the egg balances the sharp flavor of the arugula in this creative breakfast sandwich.
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This recipe is healthy yet satisfying, quick yet delicious. A hearty meal on the table in under 30 minutes, and one that my children will gobble up!
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Simple flavors and a bright pop of color makes this recipe a good way to introduce Swiss Chard to children
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Quick, colorful and delicious stir-fry using frozen vegetables. Substitute any meat you'd like and fresh vegetables if they are on hand.
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Children can often handle more sophisticated flavors than we might think! Give this one a try when arugula is in-season and on-sale.
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Chicken and Rice with Swiss Chard
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
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A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
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Whole Wheat Spaghetti with Arugula
As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they have an assertive personality, a good match for the whole-wheat spaghetti.
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A flavorful mix of zucchini, tomatoes and cheese baked in a pie. Ahh, if all pies could be this easy.
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Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder.
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This greens-spiked version of mac and cheese gets its velvety richness from carrot puree rather than milk or cream.
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Balsamic Strawberries with Arugula
In Italy, where balsamic vinegar originated, strawberries with balsamic are served as a dessert. But the combination is equally fantastic in a savory salad.
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This is a basic stir fry recipe that will serve you well for bok choy as well as other vegetables. Dress this recipe up with some toasted almonds, peanuts or cashews and add chicken or pork if you like. Serve over rice or other grain.
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This one-pan dish is an easy way to incorporate mustard greens into your menu with the familiar flavor of lasagna.
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Strips of eggplant, breaded and baked until golden. Serve these as a snack or side dish.
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The squash retains its fresh taste and cooks to a perfect tender crispness. You can give this cheesy treatment to other fresh veggies, too. It's so quick that I make some variation of it a few times a week. Everyone loves it!
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Let the kids help you make this dish; they'll love spraying the eggplant and dipping the slices in bread crumbs. Serve with a green leafy salad and whole wheat garlic bread or whole-grain pasta for a healthy and delicious meal that you are sure to make again and again.
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A sloppy joe recipe with added vegetables and finished with an avocado.
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