Our son has all of a sudden decided that he detests all vegetables – even vegetables he happily ate as recently as 2 weeks ago. So, we’re having to get a little more creative in order to get him all the wonderful benefits that vegetables bring … we let him eat and enjoy the food, and then let him in on the secret afterwards. (We don’t want him thinking his whining has won him vegetable-free plates.)
So… Enter our turkey (and mushroom, and green pepper, and onion) tacos:
1 lb ground turkey (or whatever meat you prefer, really)
5-6 button mushrooms, very finely chopped
1 green bell pepper, very finely chopped
1/2 large yellow onion, very finely chopped
1 packet taco seasoning (we prefer Simply Organic Southwest Taco Seasoning)
Taco shells of your choosing
Taco add-ons (lettuce, tomato, cheese, salsa, greek yogurt…)
*these are just the vegetables we happened to have and use for our tacos this evening; use what you’ve got! (note: the brighter the vegetable, the harder it is to hide)
Cook meat while chopping your vegetables; drain and set aside. As stated, chop the veggies as finely as you can. Here’s a look at how small we chop ours in order to help them blend in better with the meat:
Saute the vegetables in olive oil over medium heat for 5-7 minutes (they’re so small, you may not even need that long), then add meat back to pan. Follow the directions on your taco seasoning package (or make your own, but we usually opt for the easy way out). Heat your shells, set out your toppings, and enjoy!
Here’s what we do for our son: So that he can’t pick through and examine the meat as well, we break up our taco shells, put on the meat and veggie mixture, and then top with a little cheese to keep it all stuck together and covered up. I meant to take a picture of his whole meal, but by the time I fixed my own and made it to the table, he’d already eaten most of it!
We’d love to hear more tips from any parents who have healthy meal tricks they use at home!