Bicho loves her morning oatmeal!
If I could do college all over again, I would have double majored. I loved my major -Child and Family Studies. But I REALLY love science and chemistry and figuring out how the body works. Yes indeed, I was a science nerd. In fact, when I graduated I was only a science class or two away from a minor in Biology. I wanted to go to dental school SOOO bad until I realized I could not be a super-rockin' orthodontist and a super-rockin' mom at the same time...so I chose the latter - and no regrets about it!!
What would I choose as my second major, you ask? Dietetics (aka become a Registered Dietician). I am seriously facinated at what wholesome foods can do to help heal your body, fight off diseases or even lose weight! But don't cry for me Argentina... with access to the library and world wide web, I can learn all I want about the subject and not have to pay a hefty tuition!
After reading about how many servings of vegetables children should have daily, I came to the conclusion we are seriously lacking in the veggie department at our house. So I ran down to my local library and found some clever recipes that incorporate vegetables into everyday, kid-friendly meals. Here's one that we enjoy!
(Confession: we never have hard taco shells at our house. I make our tortillas - if I remember in time... but honestly we have these on tostada flats most of the time.)
1 (16 oz.) can refried beans (we used food storage refried beans from the cannery and it worked well)
1 (2 1/4 oz.) can sliced ripe olives, drained
1 onion, chopped
2 med. tomatoes
Shredded lettuce
1/2 pkg. taco seasoning
1/2 c. to 1 c grated Cheddar cheese
1 lg. zucchini, grated
Taco shells ( or flour tortillas - or Tostada flats)
If you do tacos:
In a saucepan, combine refried beans, onion, taco seasoning, and half of zucchini; blend well.
Bring to a boil; reduce heat and simmer uncovered, 3 minutes. Fill each taco shell with 2-3 tablespoons of the bean mixture. Place filled shells on baking sheet. Bake at 350 degrees for 5 minutes. Top with olives, tomatoes, lettuce, remaining zucchini, and cheese. Serve with a mixture of salsa and diced avocado.
If you do tortillas or Tostada flats:
In a saucepan, combine refried beans, onion, taco seasoning, and all of zucchini; blend well. Bring to a boil; reduce heat and simmer uncovered, 3 minutes or until throughly heated. Place bean mixture in a tortilla or on a tostada flat. Top with olives, tomatoes, lettuce, cheese, salsa, diced avocado - or whatever pleases your tastebuds! (Sidenote: If you are feeding babies or toddlers tostada flats, be right by their side the whole time they eat!!! They are crunchy and a choking hazard if not chewed properly.)
Super easy, fast and fun! It was a hit with Bicho, who is not a big fan of veggies at this moment. Unfortunately, I did not get a photo of this delish dinner and happy baby.
:::hanging my head in shame:::
Buen Provecho!
(P.S. Babies and toddlers have a hard time digesting onions and can cause them to have some really bad gas. Feel free to leave them out!)
