This recipe recently came about just out of pure creativity. I got to thinking about how alot of kids "hate" veggies. The truth is, many kids get so used to sweet everything that they find the taste of vegetables bland. I also have been thinking about the fact that most of us (including me) neglect the fact that our body NEEDS these healthy choices. Instead, we mindlessly fill our bodies with empty calories that leaves us less than satisfied, temporarily full, and craving for more.
I got the idea to add some tasty ingredients, all of which are healthy for you, and the "bland" kid feared vegetables were mixed with some of the good stuff, and some were shredded. I mean, what child doesn't like some form of potato? So, I got the idea to take a grater and shred a couple of russet potatoes into a hashbrown like consistency, and also shred zucchini in with the potatoes! I think next time i'll also buy some squash to shred along with the mix. My husband couldn't even tell it was added. Which means mom's and dad's, you have a healthy meal full of vegetables and NO whiney kids! I hope you make this recipe sometime. It was absolutely delicious, and a total creation at the last minute!
Total time= less than 30 minutes
Serves 4 (or 2 + leftovers like us!)
What you need:
2 med/lg Russet potatoes
2 zucchini
1 bag frozen chopped broccoli
1 or 1 1/2lb boneless skinless chicken breasts or thighs
1 can of fat free cream of mushroom
1/2 cup shredded colby jack cheese
To make:
Preheat oven to 350 deg. Heat olive oil in large skillet. Cut the chicken up into bite size pieces and cook in skillet until browned. Add seasoning blend to the chicken while cooking (I like to use the Mrs. Dash blends because they're salt free. For this recipe I used garlic and herb blend.)Meanwhile, place cut up broccoli into a saucepan and cook according to directions. Drain. Remove chicken from skillet, set aside and let cool. Clean and peel the potatoes and zucchini. Take a large grater and grate into a large bowl. Add a drizzle of olive oil in with the vegetables and transfer to the large skillet. Cook on medium heat, stirring occasionally. Cook until potatoes slightly brown, about 10 minutes.
Place chicken pieces in the bottom of a casserole dish. Add the can of mushroom soup and broccoli in with the chicken, and mix well. Top mix with potatoes and zucchini- spread evenly to cover the mixture on the bottom. Sprinkle with the shredded cheese and pop the dish into the oven for about 10 minutes, or until the cheese starts to melt and bubble. Let cool for a couple minutes before serving.
Add a tasty salad with this dish for more veggie intake!
