Recipe Twist

Since having children, I strive to cook healthy and to have a veggie with every meal. Do my curly girlies always eat the veggie?? Definitely not!! But, I do offer it to them at most mealtimes.

I have Jessica Seinfeld's cookbook Deceptively Delicious and I really like the concept, but I don't always have the time to prepare the veggie purees. So, I've been buying baby food and "sneaking" it into recipes. Squash baby food is really easy to hide in creamy dishes because of the bland coloring. I hide it in corn casserole, mashed potatoes, quesadillas and macaroni & cheese. I've hidden carrot baby food in several different soups, meatloaf, Mexican dishes (mix it in with the salsa) and in spaghetti sauce.

This recipe is for Poppyseed Chicken:
5 cups (4-5 breasts) chicken, cooked & chopped
1 can cream of chicken soup
1 cup sour cream
1 1/2 cup Ritz crackers, crushed
1 tsp poppyseed
1/2 cup butter, melted

This is my "twist" on the recipe:
5 cups (4-5 breasts) chicken, cooked & chopped
1 can cream of chicken HEALTHY REQUEST soup
1 cup light sour cream
1 jar/container squash baby food
1 1/2 cup Wheat Thins Baked Chips or any type of multi grain crackers, crushed
1/4 cup flaxseed
1 tsp poppyseed
2 TBSP butter, melted

Preheat oven to 350. Combine the chicken soup, sour cream and squash together in a bowl. Add chicken and stir. Pour into a baking dish.
In a separate bowl, stir the crackers, flaxseed, poppyseed, and melted butter. Sprinkle over the chicken and bake 30 minutes or until the top is brown and the sauce bubbles.
Serve with multi-grain rice and a green veggie.

Your kids will eat this up and you will have given them an extra serving of veggies!