My sons are not picky eaters. While they are 14 and 17, they really weren’t very picky as youngsters.
When my eldest was very young, like most small children, he would often not want to eat his dinner. As my early parenting skills were still developing, I hadn’t found a good solution to the problem. Cajoling and encouraging rarely worked. Telling him to open up for the train or airplane to come in failed miserably. Being stern and telling him he had to, only led him to put a bite in his mouth and move it to the side like a chipmunk. He proved that while I might be able to get it into his mouth, it was his decision from there on what to do with it.
Eventually, we settled on simplicity. If you don’t want to eat it, fine. We’d cover it and put it into the fridge. If he got hungry, that was the only option the rest of the day and night.
I also employed a philosophy that I was used to from when I was a kid – you had to try everything once. If it was something unusual, only one bite would be required. If you wanted more, great. If it was a common item, then you had to finish it before you would be allowed any other food.
As a result, both of my boys’ palates are used to many tastes and textures and they will eat almost anything. Two items my eldest professes to not like are zucchini and squash. Most of the time I’ve served them, they were placed into a packet on the grill, so he’s not had it many different ways.
He tried this recipe and declared it very good. I then let him know that it contained the two vegetables that he doesn’t like and he replied, “they are good in this”. Makes a cooking father’s heart warm!
Baked Ziti and Summer Veggies
Servings: 4 servings (serving size: about 1 1/2 cups) |
- 4 ounces uncooked ziti
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/4 cup (2 ounces) part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
301 calories 12.1 g fat 5.3 g satfat 5 g monofat 0.9 g polyfat 16.5 g protein 32.8 g carbohydrate 4.1 g fiber 65 mg cholesterol 1.9 mg iron 640 mg sodium 291 mg calciumSource: http://m.myrecipes.com/details/searchR.rbml?id=50400000113735.xml&bcat=search&cat=Search%20Result&fl=recipe/baked-ziti-summer-veggies-50400000113735/