How did we get to this point? Try everything, then try them again if they don't like something! My rule has always been she has to try something new, and always at least two bites of each new food. It's worked great for us and she loves almost every veggie we eat, cooked or raw! I also let her choose recipes she'd like to try, then we pick out the types of vegetables she wants to add, using one new one we haven't tried before. It's so worth getting them involved in the whole cooking process!
This year, Birds Eye has partnered with Melissa d’Arabian, celebrity chef, mom of four, and host of FoodNetwork.com’s web series The Picky Eaters Project, to make a difference and help moms with the dinnertime dilemma. I especially love her idea of introducing new veggies with already familiar meals!
Everyone knows it can be tough to get a balanced meal on the table every day and we’re here to help. Birds Eye frozen vegetables helps mom by providing nutritious, tasty veggies that kids will love. Together, Birds Eye and Melissa are combining their expertise in getting children to eat more veggies, one bite at a time. I'm sure we all can use some extra tips in this area!
You can see some of her ideas and a new recipe in the video below!
Birds Eye continues to make eating more vegetables a reality by showing families how to fill half the plate with veggies in fun and simple ways moms and kids will both like. By providing moms with more than 40 unique vegetable blends year round at affordable prices, Birds Eye continues to be her ally in the dinnertime dilemma.
The best recipes to get kids to eat veggies in my opinion... are soups! Birds Eye Frozen Vegetables turns soup making into an easy and quick task! All the veggies are cut into bite sized pieces, so no prep required and they hold up SO well in soup! We really enjoyed this recipe for Creamy Chicken and Vegetable Soup! The kids love it, and it's great served with a chunk of crusty bread for dipping! The package of mixed veggies adds a nice variety and it's done in 30 minutes! Perfect for weeknights!
Creamy Chicken and Vegetable Soup (click here to print)
What you need:
1 tablespoon olive oil
3/4 pound chicken breasts, cut into bite sized pieces
6 cups chicken broth
1- 19 ounce package Birds Eye Frozen Mixed Vegetables (carrots, corn, peas and green beans), thawed
1/4 cup green onions, sliced
1 1/2 cups half and half
1/2 cup flour
3 cups fresh spinach, chopped
3 teaspoons dijon mustard
1/8 teaspoon nutmeg
salt and pepper, to taste
In a large soup pot, heat the olive oil over medium high heat. Add chicken and cook until no longer pink. Then add the broth, thawed mixed veggies and green onions. Bring to a boil.
Meanwhile, whisk together the half and half and flour until combined. Once soup has come to a boil, stir in the half and half and flour mixture. Reduce heat to medium and cook until broth thickens. Before serving, stir in the chopped spinach, dijon mustard, nutmeg, salt and pepper.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
This recipe was shared at: Inside BruCrew Life, Kathe with an E, Memories by the Mile, Feeding Big, The NY Melrose Family, A Dish of Daily Life, Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker,