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How about Teens?
Sat Jun 04, 2005 10:40 pmFood.com Groupie
I have DD (19) and DS (16). When they were small, I was proud (and smug! ) that they would eat anything - broccoli, green beans, you-name-it. As they've gotten older, they've gotten pickier. Any suggestions?
I'd really love dishes (or meal menus) that taste good to them and supply the calories they need for growth, while allowing DH and I to control carbs and fat. I would particularly appreciate ideas to incorporate veges. DS positively avoids them now.
Sun Jun 05, 2005 11:24 amFood.com Groupie
My 3 boys, 19, 17 & 13, like stir fry veggies. If your son likes pizza, he might eat some vegetables on pizza. Maybe Steak(or chicken) and cheese sandwiches with grilled peppers onions and mushrooms. My 17 year old loves those.
I wouldn't worry too much. Since he has liked vegetables in the past, this is probably just a stage he's going through and he'll be back to eating vegetables before long.
Sun Jun 05, 2005 12:22 pmFood.com Groupie
Diane, will they eat beans? Because bean dishes can be very low in fat and let you and dh control the fat and carbs, and then ds could add lots of cheese
I'll think some more!
Sun Jun 05, 2005 4:52 pmFood.com Groupie
Thanks for the reassurance - I know this is a stage. The challenge is getting the us all through it without DS starving or DH/I getting fat. Stir-fries and beans work real well. I just made a bunch chimichangas (baked in oven instead of frying) to freeze for summer lunches for DS. And stir-fries work well - if he dislikes the vege, he picks it out. I'll look into the pizza idea - I just got California Pizza Kitchen's cookbook, and there are some yummy-looking pizzas with tons of veges. Maybe those'll work.
A Messy Cook
Tue Jun 07, 2005 10:20 pmFood.com Groupie
I'm 17 years old, and I love veggies! I have five younger sibs who aren't too thrilled about them, though, and these are some suggestions I have for you.
* Serve steamed broccoli with a creamy cheese sauce.
* Green beans are good with some balsamic vinegar, soy sauce, and/or toasted almonds.
* Make a yummy dip (such as my low-fat Oregano Dill Dip recipe #102648, or any of the other great veggie dips on Zaar!) and serve with fresh raw veggies.
* Keep putting vegetables in stir-fries: I love to use broccoli, zucchini and yellow summer squash, sugar snap peas, sweet bell peppers, and carrots.
* Load on the cheese (low fat if you prefer) and put bell peppers, mushrooms, olives, broccoli, summer squash, spinach, swiss chard, etc. on top of pizza.
* Soup is another good place to put in vegetables. Cream of broccoli soup is great!
* Pasta salad! Especially now that it's summer, a big, yummy salad with broccoli, carrot, olives, peas, tomatoes, or whatever else is on hand is a good way to sneak in veggies. When there are also cheese cubes, olives, and fun "corkscrew" pasta in the dish, my siblings eat it without much of a complaint.
* Make some homemade croutons and dress up your green salads with cucumber chunks, julienned bell peppers, diced carrots, etc.
* Make sure they're eating lettuce on their sandwiches and hamburgers. My brothers love to put lettuce on a sandwich and then drizzle viniagrette dressing on top...I think they call it a "deli sandwich"
* Combine cooked winter squash with mashed potatoes, and you'll have golden mashed potatoes with a unique and delicious flavor.
* Unpeeled potatoes make great lower-fat "oven fries" and provide many more health benefits than those deep-fried potato paste sticks they serve in fast food restaurants. Try Pub Fries recipe #106633 next time you have grilled meat.
* Saute summer squash and cherry tomatoes in olive oil, with garlic salt and some freshly ground black pepper. I loooove this.
* Quiche can hold broccoli, spinach, tomatoes, or whatever.
* Orzo, rice, or other similar side dishes are great with vegetables added. I have a good recipe for Carrot Orzo, and I'll be happy to post it if you want me to.
* Make stuffed squash or stuffed peppers, with cheese, rice, sausage, and other good things tucked inside.
* Pasta primavera! Yum yum yum...
* Cook medium size pasta like rotini or bowties, and combine that with tomato sauce, ground beef, chunks of cheese, and sauteed grated carrot. My mom has been sneaking carrots into our diet for years using this recipe, which is known as "More-more" around here...because you always want more!
* Bake some zucchini bread and carrot cake for dessert. I know some chefs on Zaar have whole cookbooks filled with "vegetable desserts."
You should investigate roasted vegetables, too. I haven't done much with that method, but I've heard that many veggie-haters change their minds when vegetables are roasted. I do know that carrots and potatoes (with skins, mind you) are super when cooked with a roast chicken.
Do your teens eat fruit?
Hope that helps a little!
Wed Jun 08, 2005 8:50 pmFood.com Groupie
Wow! Thanks Messy - these are great ideas (can I come eat at your house? ) DD, 19 returns from college this week - she never met a fruit or vege she didn't like. DS is the challenge. I will try some of these ideas. Thank you!
A Messy Cook
Thu Jun 09, 2005 8:52 amFood.com Groupie
Well, I sure hope some of those ideas work! I forgot to say that grilled veggies are good too. I just posted a recipe for Grilled Parmesan Broccoli recipe #125127, and I'm sure that many other Zaarians have other unique ways of preparing vegetables. Also, a fun salad dressing (something other than the standard Ranch or Italian) usually encourages my siblings to eat more salad. Try an all-natural dressing from Annie's Naturals, Brianna's, or Chef Drew's...such as Annie's Raspberry Viniagrette, Brianna's Zesty French, or Drew's Romano Caesar.
Tue Jun 14, 2005 6:08 amFood.com Groupie
Two places in So. Cal I grew up near made the BEST zucchinin : one is Knowlwoods and the other was Brian's, a bar on one side, a laundrymat on the other. They deep fry long fat lenthwise cuts in what I THINK was tempura batter then drained and immediately sprinkled thicker shreds of parmesan on top.. dip with Ranch dressing.. to DIE FOR!!
Angel Hair Pasta With Mushrooms And Artichokes Recipe
(i personally hate marinated chokes, but I will use canned ones, but prefer fresh..)]
1/2 pound Fresh angel hair pasta
1 cup Fresh shitake mushrooms, thinly sliced
4 cloves Garlic, minced
1/4 cup Extra virgin olive oil
4 Chicken breasts, skinned, boned, cut into 1-inch pcs.
1 cup All-purpose flour
14 ounces Can artichoke hearts, drained and quartered
1/2 cup Sweet vermouth
1 cup Chicken broth
1/8 cup Fresh lemon juice
1 cup Heavy cream
1 cup Grated Parmesan cheese
1 teaspoon Dried tarragon
Cook pasta, drain well. Set aside, and keep warm.
Cook mushrooms and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender. Remove mushrooms and garlic, reserving oil in skillet; set vegetables aside, and keep warm.
Dredge chicken in flour; brown chicken in oil in skillet over medium heat. Remove chicken, reserving drippings in skillet; set chicken aside, and keep warm.
Add artichoke hearts to drippings; cook over medium-high heat, stirring constantly, until golden. Remove artichoke hearts, reserving drippings in skillet; set artichokes aside, and keep warm.
Add vermouth to drippings in skillet; cook over high heat, deglazing pan by scraping particles that cling to bottom. Add chicken broth and lemon juice, and simmer 1 minute. Add mushrooms, garlic, chicken and artichoke hearts. Add heavy cream and Parmesan cheese; bring just to a boil. Reduce heat, and simmer 5-7 minutes, stirring constantly. Place pasta on a large serving platter, and top with chicken mixture.
Sprinkle with tarragon, and serve immediately.
Cheesy Pasta Primavera
4 cups uncooked fusilli or rotini (corkscrew pasta)
2 tablespoons butter
2 medium carrots, thinly sliced
1 clove garlic, chopped
1 small onion, chopped
1 small zucchini, unpeeled, coarsely chopped
1 cup quartered fresh mushrooms
3 tablespoons all-purpose flour
2 cups milk
3/4 cup grated low fat old Cheddar cheese
1 teaspoon mustard
Salt and freshly ground pepper
Cook pasta according to package directions. Drain. Meanwhile, in large saucepan over medium heat melt butter. Saute carrots in butter 3 minutes. Add garlic, onion, zucchini and mushrooms. Cook until tender. Stir in flour.
Gradually stir in milk, whisking until smooth. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta. Serve immediately.
Baked Winter Squash Raisin Pinenut Lasagna Recipe
1/4 cup all-purpose flour
2 1/2 cups evaporated milk
2 cloves garlic, minced
1/3 cup grated Parmesan cheese
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
12 dry lasagna noodles, cooked al dente
10 ounces cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 tablespoons pine nuts, chopped
Preheat oven to 350°F.
Place flour in a small saucepan and very gradually whisk in the milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
Spread 1/4 cup of sauce over the bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of the squash and 1/2 cup of sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of the remaining squash and 1/2 cup of sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining sauce and sprinkle with pine nuts and remaining mozzarella.
Bake until lasagna is bubbling around the edges and browned on top, about 30 minutes. Slice into pieces and serve.
Rinse frozen peas till thawed.
Mix with mayonnaise, chopped hard boiled eggs, small dices of cheddar cheese, some chopped onions, bacon bits (I use imitation soya bac 'o product).. Mix well. Refrigerate COVERED several hours. Re check and if it's not creamy, add in more mayo. This is great and different than the old potato salad side dish. My DH likes when I add fresh chopped mushrooms and/or black olives slices too.
Have you tried the tomato and mozz salad? You just alternate layers of thicker sliced tomatoes (ie: beefsteak) and mozzarella. JUST before serving, drizzle a vinagrette of olive oil, red wine vinegar, garlic and basil over the top. Very good on a hot day.
BLT Pasta Salad with Blue Cheese
8 ozs. bow-tie pasta, cooked, rinsed and drained
1 pint cherry tomatoes, rinsed and halved
6 scallions, white and green parts, thinly sliced
1 C. packed arugula leaves, rinsed, thick stems removed
1/3 C. extra virgin olive oil
1 t. Dijon mustard
2 t. fresh lemon juice
3 T. red wine vinegar
salt and freshly ground black pepper to taste
8 thick cut slices of smoked bacon, cooked until crisp
4-6 ozs. blue cheese
In a bowl, combine the cooked pasta, tomatoes, scallions, and arugula.
In a separate bowl, whisk together the olive oil, mustard, lemon juice and vinegar together until well combined and emulsified. Season the dressing to taste with salt and pepper, and toss the pasta and vegetables. Crumble the crisp bacon and the blue cheese over the salad and toss to combine thoroughly. Serves 4-6.
JILL'S FRESH PEAR AND MAYTAG FARMS BLUE CHEESE SALAD WITH A TOASTED WALNUT VINAIGRETTE
(this is an Emeril Recipe and it is KILLER)
2 cups walnut pieces
1/2 cup rice wine vinegar
2 tablespoons honey
2 tablespoons minced shallots
1 1/2 cups walnut oil
Freshly ground black pepper
8 cups mixed spring lettuces, cleaned
6 fresh ripe pears, cored and thinly sliced
1/2 pound Maytag Farms blue cheese, crumbled
1/4 cup parsley, chopped
Preheat the oven to 400ºF.
Place the walnuts on a baking sheet and roast until golden, about 4 minutes. Remove from the oven and place in a medium mixing bowl. Add the vinegar, honey and shallots to the warm nuts. Allow to sit for 1 minute. Slowly whisk in the oil. Season with salt and pepper.
In a large mixing bowl, toss the lettuces with the dressing. Season with salt and pepper. Fan the pears over the bottom of each serving plate. Mound the greens in the center of the pears. Crumble the cheese over the greens. Garnish with black pepper and parsley. Yield: 12 servings
Angus Barn`s Spinach Salad Recipe
8 cups fresh spinach
1 medium purple onion
4 hard-boiled eggs, shelled and sliced
1 cup sliced fresh mushrooms
4 slices bacon, fried crisp and crumbled
1 cup croutons, any flavor
Wash and tear spinach leaves into bite-sized pieces. Place the spinach in a large bowl. Slice purple onion into rings, adding to the salad as you slice. Add sliced eggs and mushrooms, bacon and croutons, layering each ingredient over the previous one.
Serve immediately with Poppyseed Dressing on the side.
Tue Jun 14, 2005 3:27 pmFood.com Groupie
Wow! Thanks for the great recipes and suggestions. I will definitely try some of these.
I wanted to report back a little success. A couple of you suggested veges on pizza. Last night we had pizza and salad. I really loaded up the veges - peppers, onions, mushrooms, and used low-fat mozzerella, whole wheat dough, and low-fat pepperoni, so not to bad in the calorie department. With a hugh salad. Good reviews from teens (other than taking longer than planned - grin)
Sat Jun 18, 2005 5:29 amFood.com Groupie
This Turkey Tostada recipe has a lot of veggies and lean ground turkey, but it's very kid/teen-pleasing.
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