How To Get Kids To Eat Their Veggies Spaghetti Sauce Food

VEGETABLE SPAGHETTI SAUCE RECIPE

Steps:

• Heat oil in a skillet over medium-high heat.
• Cook onions and carrots 3 to 4 minutes, stirring frequently, until tender.
• Stir in mushrooms, zucchini and bell peppers.
• Move vegetables into a medium large pot.
• Stir in tomatoes, tomato sauce and garlic.
• Cover and cook on low heat for about 30 minutes.
• When done, turn heat off and add oregano and basil and stir gently.
• Meanwhile cook and drain spaghetti as directed on package.
• Serve sauce over spaghetti.
• Sprinkle with cheese.

LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE

Steps:

• In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
• In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

EASY SPAGHETTI RECIPE

Steps:

• Brown your hamburger in a large pan.
• Once cooked, throw in salt, pepper, tomato sauce and paste, water (with the bouillon cubes in it), sugar, basil, oregano and garlic. Simmer on low for an hour.
• A few minutes before the hour is done, cook box of spaghetti noodles as directed on package.
• Once the noodles are cooked, drain and add to spaghetti sauce. ENJOY!

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

HIDDEN VEGGIE PASTA SAUCE

Steps:

• Heat a large stockpot over medium heat, add in the olive oil. Stir in the onion and cook for 3 minutes or until translucent. Add in the garlic, stir, and cook for an additional minute.
• Add in the zucchini, carrots, leek and peppers and cook for 5-7 minutes, occasionally stirring.
• Add in the crushed tomatoes, tomato puree, Italian herbs, balsamic vinegar, salt and pepper and butter if you are using. Adjust heat to medium-high and bring to a boil. Once you reach a boil, bring down the heat to low, cover and simmer for 15-30 minutes.
• Using a handheld immersion blender puree the soup. Or working in batches, transfer the sauce into a blender and puree on high until you achieve your desired consistency. If your sauce is too thick, add in water or stock in 1/2 cup increments. I used 2 cups of chicken stock in my sauce. Taste: depending on how many veggies you use (the more veggies the more intense veggie flavor), you may need to add in additonal olive oil, salt or sugar depending on the taste of your sauce.

HOW TO GET KIDS TO EAT THEIR VEGGIES SPAGHETTI SAUCE

Steps:

• In a large saucepan,saute vegetables (except corn) and garlic for 5-7 minutes in olive oil.
• Add spaghetti sauce, tomato sauce,corn, sugar, basil, oregano and 1 cup water.
• If using meat,brown and add now.
• Bring to a boil, then turn down heat to low, cover and simmer for 1 to 1 1/2 hours.
• Stir occasionally, adding water if it gets too thick.
• Add salt and pepper to taste.
• When nearly done, cook pasta as directed on package, drain, and serve with sauce.
• You may add any other vegs.
• you like.
• Serve with garlic bread and a nice salad.
• Enjoy!

KID FRIENDLY VEGGIE SPAGHETTI SAUCE

Steps:

• Warm a large skillet to medium heat and melt the butter and olive oil.
• Add the onion, red and yellow peppers, eggplant, zucchini, and summer squash with a large pinch of sea salt, combine, and cook over medium/medium high heat stirring occasionally for about 7-10 minutes until the veggies soften and sweeten.
• Add the garlic, baby spinach, cherry tomatoes, and tomato paste, stir to combine, and cook over medium/medium high heat about 5 minutes until the tomatoes soften and wilt and the spinach wilts.
• Pour in the bone broth and wine, and bring to a simmer about 5 minutes over medium heat until the liquid reduces a bit and everything softens.
• Turn off the heat and season with salt and pepper to your taste and serve over noodles of choice, or serve over veggie noodles like spaghetti squash, zoodles, or sweet potato noodles. Garnish with fresh basil and grated parmesan cheese if you wish.

40 FAMILY DINNER IDEAS FOR KIDS: PUMPKIN PASTA

Steps:

• Bring a large pot filled with water to a boil and cook pasta according to instructions on the package. Before straining, reserve 1 cup of pasta water.
• Meanwhile, in a large saucepan pour in the olive oil and heat over medium heat. Add in the garlic and cook for 1-2 minutes, stirring often. Add in the pumpkin puree, tomato paste, and broth and bring to a simmer, stir until combined. Reduce heat to low and add in the cream, balsamic vinegar, nutmeg, and salt and pepper, stir and let simmer while pasta cooks.
• Strain pasta and transfer to saucpan of pumpkin sauce. Stir in the pasta, adding the reserved water in 1/4 cup increments to thin out the sauce. I used the entire 1 cup of water for the recipe in the pictures above.
• Spoon into bowls and sprinkle with parmesan (if using).

CHICKEN & ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
• Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
• Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

VEGGIE PASTA SAUCE

Steps:

• Heat the oil in a LARGE saucepan, over a medium heat. Add the onion, garlic, and mixed herbs and stir for a couple of minutes.
• Add the remaining vegetables (celery, leeks, carrots, capsicum, zucchini) and cook, covered, for around 20 minutes. Continually check and stir the vegetables, you want them to soften but not burn.
• Add the tomatoes, tomato paste, and stock (SEE NOTE 1). Stir until combined. Bring to a boil, reduce the heat and allow to simmer for a further 20 mins.
• Allow to cool slightly and then blend until smooth (SEE NOTE 2)
• Allow to fully cool before pouring the sauce into containers/zip lock bags for storing. (SEE NOTE 3)

HIDDEN VEGETABLE SPAGHETTI SAUCE

Steps:

• Steam or roast carrots and peppers. Blend with a little water if necessary until a smooth puree forms. Set aside.
• In a large saucepan, saute the onions in the olive oil over medium heat until translucent.
• Add garlic and cook another 1-2 minutes until fragrant.
• Pour in cans of tomatoes and 2 cups of veggie puree.
• Simmer at least 20-30 minutes, longer is better.

KIDS' FAVORITE SPAGHETTI SAUCE

Steps:

• In a skillet, over medium heat, brown the ground beef and sausage. (You won't need any additional fat; the sausage will provide enough). Use a wooden spoon to crumble and mix the meats.
• Meanwhile, in a dutch oven over medium heat, add the oil and onion and saute until onion is limp, about 5 minutes. Add the garlic, celery, and carrots and continue to saute for 3 minutes. Stir in the oregano, basil, celery salt, red pepper flakes, and paprika and continue to saute for 2 minutes.
• Using a slotted spoon, transfer the browned meat into the dutch oven. Stir in the tomato sauce, juice, and paste; wine; and water. Bring the mixture to a boil. Turn the heat to low and continue to simmer, uncovered, for 30 minutes. Turn off the heat, cover, and let the sauce cool to room temperature. If desired, use a hand blender to pulse the sauce several times for a smoother consistency. Reheat and serve over your favorite pasta. Refrigerate for up to 3 days, or freeze for up to 4 months.