When making your spaghetti sauce, pick a mild-flavored veggie
(most any will do- carrots, spaghetti squash, spinach, etc.), steam it, dice it,
and throw it in the blender and pour the puree into your spaghetti sauce. The
red will cover your tracks visually and the blend of spices will cover the flavor.
If needed, throw in a little extra garlic or onion powder to hide any trace
flavors, so they won’t know your ‘special’ ingredient
Trick 2: Ham Fried Rice
Use your favorite fried rice
recipe, but with a few additions. Add 1/8 cup onions (VERY finely minced) per
person eating and add it when you are frying the ham. Let it cook a little
longer than normal, so that the onions become soft. Make sure that your ham
chunks are a little larger than normal and add 1 teaspoon of chicken bouillon
(Or a ramen noodle seasoning packet). The ham chunks being larger make them
ignore the smaller onion pieces and the chicken bouillon gives it a yellow
tint, covering the onions visually.
Trick 3: Mash Potatoes
Dice and boil potatoes, adding
squash (after removing the seeds), making it 3 parts potato and 1 part squash
(spaghetti squash, zucchini (make sure to remove the skin) and if your kids
aren’t TOO discerning, butternut works, too.) After boiling until completely
soft, mash and add (per 3 potatoes and one chunk of squash)
*4 tablespoons of butter
*½ cup sour cream (or 1/3 cup of
evaporated milk)
*¼ cup of cream cheese (optional)
*Salt, pepper, garlic and onion
powder to taste
They may not be light on fat… but
they are delicious and more nutritious (secretly). If anyone comments on the
slightly different color, simply tell them it’s due to the ‘extra butter’ that
you added.
Trick 4: Barbecue Sauce
I use this one on my husband, who
claims to hate tomatoes. When cooking up his favorite meat (chicken breast,
pork chop, steak, etc.), I brown both sides on medium-high, turn down the heat
and add, already mixed
*1 can of tomato sauce (for every
3 pieces of meat)
*1/4 cup of soy sauce
*1 tablespoon of cumin
*1/4 cup of brown sugar
*Salt, pepper, garlic and onion
powder to taste
and then finish cooking the meat
on low in this sauce. As it cooks, the water will evaporate, making the sauce
thicker. When the meat is done, simply put the meat over potatoes or rice and
divide the remaining sauce over it. They won’t know that your delicious ‘sauce’
actually gives them a full serving of tomatoes….
Trick 5: Taco Meat
Easy and fast, this is great for
everyone that loves tacos. When adding your taco seasoning to your hamburger,
simply put in 1/3 the water required (norm is ¾ a cup per packet, so put in
only ¼ of a cup) and throw in one can of diced chilies for every 2 people
eating. The strong flavor of the taco seasoning and the ground texture of the
meat make it virtually undetectable. I told my husband, after a year of
taco-making, that I add green chilies to his taco meat. He didn’t believe it until
he saw me add them while I was actually cooking them.