Just when you thought nothing green could be a hit at your dinner table, our kid judges gave these vegetable recipes two thumbs up!
- Beau Gustafson
Greens Kids Will EatOne trick to getting kids to eat their veggies is a smart serving strategy. Whether prepared in bite-size portions, packed in a casserole, or hidden in a dish, these green vegetable recipes passed the test.
- Randy Mayor
Zucchini Oven ChipsOn a rating system of 1, 2, or 3 stars, these oven-baked veggie chips received scores of "9,000" and "infinity." "I would ask my mom to make it again!" said our pickiest panelist.
Recipe: Zucchini Oven Chips
- Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
Grilled Asparagus RaftsSometimes a familiar flavor makes all the difference. Give your little ones a bit of their favorite salad dressing to use as a dipping sauce.
Recipe: Grilled Asparagus Rafts
- Petrina Tinslay
Coleslaw CupsServing the coleslaw in lettuce cups allows kids to eat with their hands. When Woody, 6, rubbed his tummy after tasting this recipe, we know we had a winner!
Recipe: Coleslaw Cups
- Becky Luigart-Stayner
Brussels Sprouts-and-Rice CasseroleA casserole can be Mom's best friend at dinnertime. This recipe uses a creamy ham and cheese mixture to disguise the sprouts, and still comes in at less than 140 calories per serving.
- Southern Living
Light Pimiento-Cheese-Stuffed CeleryAdjust the heat of the pimiento cheese to suit your child's taste buds. Save any leftovers for a tasty sandwich the next day.
- Beau Gustafson
Zucchini BreadQuick breads love to hide vegetables in their mix. And this veggie-filled recipe is perfect toasted for breakfast, packed in a lunch, or eaten as an after-school snack.
Recipe: Zucchini Bread
- Photo: Beth Dreiling Hontzas; Styling: Kacy Carroll
Grilled Rainbow PeppersNext time you fire up the grill for a family cookout, throw on a few bright peppers. "I love the color. It rocks!" said Darby, 11.
Recipe: Grilled Rainbow Peppers