If you have kids who gobble up their veggies, who are you and what kind of magic are you made of?
Cuz dang. I’ve seen some veggie wars.
So let’s lighten up and have a little fun with some kid-friendly, kid-pleasing veggie recipes from Birds Eye.
Most of the recipes use Birds Eye Steamfresh vegetables, which are perfect for kids’ cooking because no knives or hot stoves are required. Kids can push the microwave buttons, then help mom pour them from the bag when they’re done cooking.
Southwest Chicken Quesadilla Stackers
1 bag (12 oz.) Birds Eye Steamfresh® Super Sweet Corn, cooked according to package directions
¾ cup canned black beans, drained and rinsed
1 ½ cups shredded Mexican-style cheese blend
4 tablespoons finely chopped red onion
¾ teaspoon garlic powder
¾ teaspoon freshly ground black pepper
1 cup fully cooked shredded chicken (rotisserie or canned)
6 (8-inch) burrito-size whole wheat flour tortillas (I used white when I made them)
Light sour cream
Preheat oven to 425°F. Coat a large baking pan with nonstick cooking spray.
Stir 1 cup corn, black beans, 1 cup cheese, 2 tablespoons onion, ½ teaspoon garlic powder and 1/2 teaspoon black pepper together in a large bowl.
In another bowl, toss chicken, remaining ½ cup cheese, remaining 2 tablespoons onion, remaining ¼ teaspoon garlic powder and remaining 1/4 teaspoon black pepper together.
Place 2 tortillas on the baking pan. Spread each with the corn mixture, leaving a ½-inch border around the edges.
Place another tortilla on top of each stack and spread each with the chicken mixture.
Place remaining tortillas on top and coat with cooking spray. Bake until golden and crispy on top, about 13 to 16 minutes, rotating the pan halfway through baking.
I couldn’t resist making the Green Monster Pizzas as well, but I did change the recipe a little bit based on what ingredients I had on hand.
Green Monster Pizzas
1 box (10 oz) Birds Eye Chopped Broccoli, thawed (I had broccoli cuts so I just chopped them into smaller pieces)
1 3/4 cups crushed tomatoes (I used a can of petite diced tomatoes & 3/4 can garlic, basil & oregano tomato paste)
2 refrigerated Lender’s Whole Wheat Bagels, halved (I used regular plain)
1 cup reduced-fat shredded mozzarella cheese
Preheat oven to 425 degrees.
Add tomatoes to a saucepan and bring to boil; add broccoli, reduce heat and simmer for about 5 minutes.
Equally divide sauce between the four bagel halves. Top with 2 Tbsp cheese.
Place on baking sheet and bake for about 8 minutes, or until bagel is desired crispness and cheese is lightly browned.
(Note: I sprinkled mine with Italian Spices and some crushed red pepper flakes before serving.)
For other fun veggie related ideas and kid-pleasing veggie recipes (submitted by kids themselves), visit the Birds Eye website!
One lucky reader will win Birds Eye coupons, a reusable freezer bag and a $50 American Express gift card.
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A gift card was received for ingredient expenses. All opinions are my own.