I was really excited to try this recipe out because neither of our kiddos have ever really liked cauliflower. This recipe allowed me to disguise it a bit and both kiddos ate them.  Also, they warm up great the next day for lunch. I am pretty sure my husband had 3 helpings of these.  The recipe doesn't call for spinach but I added it in for an extra veggie.  Word of caution: the big pieces of green totally freaked our son out! In the future, I will add spinach but puree it before adding.  Then, my kids will never even notice :)

Recipe:  (Adapted from Skinny Taste)
2 c. cooked cauliflower and cut into tiny pieces
1 lg. egg
1 lg. egg white
1/2 c. onion, minced
1/2 c. grated sharp cheddar cheese
1/2 c. seasoned breadcrumbs
salt and pepper to taste
cooking spray

-Preheat oven to 400 degrees.
-Cook the cauliflower until tender but not mushy (steaming or boiling).
-Drain and dry cauliflower on a paper towel.  Finely chop and set aside.
-In a medium bowl, combine all of the above ingredients.  Mix with a spoon and then spray your hands with oil. This will help you form tots without having the mixture stick to your hands.
-Place on a cookie sheet lined with parchment paper and bake for 16-18 minutes.  Turn halfway to brown the other side.
-Makes approximately 2 1/2 dozen depending on the size of your tots

Hands down, this is one of my favorite sides at a restaurant. However, I hardly ever order them because they are SO bad for you.  This recipe allows you to have a yummy side dish that is baked, is appealing to kids, and satisfies a craving that is normally a no-no!

Recipe:  (Adapted from skinnytaste.com)
12 sticks 2% mozzarella string cheese
2 large eggs, beaten
1/4 c. milk
4 Tbsp. flour
10 Tbsp. Italian seasoned breadcrumbs
10 Tbsp. panko bread crumbs
4 tsp. parmesan cheese
1 Tbsp. basil
1 Tbsp. oregano
Salt and pepper to taste
Cooking Spray

-Cut cheese sticks in half and place on a cookie sheet in the freezer while you prepare the rest of your recipe.
-In a small bowl, whisk the egg and milk. 
-In another bowl, combine the flour, bread crumbs, parmesan cheese, and dried seasonings.
-Dip the frozen cheese sticks into the egg mixture.  
-Next, dip the cheese sticks into the dry mixture.  You can repeat this again to make the breading thicker (this is how we prefer it).
-Place on a greased baking rack on top of a cookie sheet and place back in freezer for 30 minutes.  This will help harden the breading so it will keep the cheese in the coating while baking.
-Bake at 400 degrees for 15-20 minutes (flip over half way through)
-Place under the broiler for 4-5 minutes or until golden brown.

HINT:  Serve with warm marinara sauce and they are extra yummy!

We eat Mexican a LOT! My husband teases me about how often I make Mexican but I like that it is fresh, healthy, and easy to accommodate each person's preferences.  Burrito bowls are made in our house at least twice a month and there's always enough for leftovers the next day which is even better.  The key to this meal is doing parts of it in advance.  For example, I cook a whole chicken and then shred it in the morning.  I cook my brown rice in our rice cooker ahead of time so that it too is ready.  Then, all you have to do is load up each person's bowl.  This is a meal that I know both of my kiddos is always going to eat and ask for seconds which makes me a happy momma!

Recipe:
3 cups brown rice (serves our family of 4 and leaves a little for leftovers the next day)
2 cups of black beans (we cook a whole bag of dried black beans in our pressure cooker and then freeze in smaller bags)
2 cups of corn
Shredded lettuce
1 cup of diced tomatoes
1 1/2 cups of freshly grated cheddar cheese
1/2 cup sour cream
Cilantro for garnish on top
Lime to squeeze on top

-Cook brown rice ahead of time and then season with cilantro, salt, pepper, and a dash of oil.
-Cook chicken breasts or a whole chicken and shred ahead of time.
-Lay out a bowl for each person and then begin layering with cilantro rice, black beans, chicken, lettuce, tomato, sour cream, cilantro, cheese, and lime.  

These are packed full of broccoli and are a side dish that gets scarfed down in minutes at our house. My husband actually requests broccoli bites quite frequently.  I am all about recipes that use normal ingredients that most of us keep on hand in our kitchen.  As a mom, this makes my life a whole lot less complicated.  

Recipe: (Adapted from WholeSomebabyfood.com)

16 oz. package of frozen chopped broccoli
1 1/2 c. freshly grated cheese (we generally use cheddar or mozzarella)
1 tsp. salt
1 tsp. pepper
2 eggs
1 c. breadcrumbs

-Cook the broccoli as directed on the package.  Allow to cool for a few minutes after draining.
-In a large mixing bowl, mix all of the ingredients together.
-Use your hands to form small patties and then place on a cookie sheet lined with parchment paper.
-Bake at 375 degrees for 15-20 minutes or until browned.

HINT:  These warm up really well the next day if you get lucky and somehow have leftovers.

I am a firm believer that introducing kids to lots of different foods at an early age will help them to be a good eater in the future.  I am constantly looking for fun foods that will introduce new foods that they may not be willing to try on their own.  I wasn't sure they would try plain eggplant so I came across this recipe and gave it a try.  They are delicious, easy, and much healthier than your traditional pizza.  Both kiddos approved and it is another regular on our dinner lineup.

Recipe:  (Adapted from a Julia Child Recipe)
1 eggplant (9-10 inches long)
1 Tbsp. salt (draws the moisture out of the eggplant)
1. cup of spinach
3 roma tomatoes sliced
2 cups of freshly grated mozzarella cheese
2 tsp. basil 
2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper

-Cut off both ends of your eggplant and then cut into 3/4 inch thick slices.
-Put the slices of eggplant on a double layer of paper towels and salt both sides of the eggplant slices. This will help draw out the moisture so they do not get soggy while baking. Let them sit for 30 minutes.
-While the eggplant sits, slice your tomatoes and grate your mozzarella cheese.
-After 30 minutes, wipe your eggplant and place onto a greased cookie sheet.  Brush the tops of the eggplant with olive oil and then sprinkle your dry seasonings evenly on top.
-Roast for 25 minutes at 375 degrees.  Take your cookie sheet out and add your cheese, tomatoes, and spinach. Place under the broiler for 4-5 minutes or until cheese is melted and starts to brown.

Recipe:  Found on eatingrules.com
1 1/2 lbs. skinless, boneless chicken breasts
1 c. breadcrumbs
1/3 cup parmesan cheese
1/3 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1 tsp. oregano
pinch of cayenne
1 egg
1/4 c. milk
Spray canola oil

-Preheat oven to 400 degrees farenheit.  Place a baking rack on top of a cookie sheet and set aside.
-Cut the chicken breasts into 1 1/2 inch pieces.
-In a shallow bowl, mix the bread crumbs, cheese, salt, herbs, cayenne, and pepper.
-In a separate bowl, mix the egg and milk. 
-Dip the chicken into the milk mixture and then into the dry.  This can be repeated again if you prefer a thicker breading which is what we like.
-Place the chicken pieces on top of your baking rack and bake 15-20 minutes.
-Take the chicken nuggets out and spray with canola oil. Place them under the broiler and cook for an additional 2 minutes until golden brown on top.
-Serve with marinara sauce.