Something I have been doing for the past year is to add pureed vegetables to other foods to enhance the nutritional value of a recipe. Some of you may think this is sneaky. However, I think that the more nutrient dense I can make a meal the healthier we will be.
Take this batch of chili for example. I added shredded zucchini, carrot puree, and spinach puree to take the nutritional value up a notch. Any tomato based sauce or soup is a great place to add some extra vegetables.
This hamburger macaroni and cheese dish was prepared using my regular macaroni and cheese recipe with a little twist. When making the cheese sauce, I substituted mozzarella for the cheddar and added two cubes of pureed carrots. Then I added cooked ground venison.
To make this process easier I will cook and puree (in my blender) a big batch of carrots, spinach, etc. Then, I fill ice cube trays with the pureed foods and pop them in the freezer for a few hours. Once frozen, I transfer the cubes to freezer bags.
Adding pureed vegetables to my recipes works for me. Do you ever sneak add vegetables to any of your recipes? I would love to hear from you.
I am linking this post to Works for Me Wednesday at We Are THAT Family.
