Menu Plan Monday

So we are on a mission in our family – to get healthy! I am inspired by Jessica Seinfield’s recipes of hiding pureed veg in EVERYTHING and have put up one of her recipes this week. It has been working like a dream all weekend. My kids eat no veg but this weekend they have eaten spinach, green beans, carrots, to name only a few…….they came disguised as tinned spaghetti, mac & cheese, homemade pizza, refried beans, and grilled cheese sandwiches.

I guess she is enjoying the carrots hidden in spagO's

My kids had no idea and i couldn’t take the smile of my face whilst they were eating.

veggie puree

I think the secret is to find the right colour veg so it doesn”t change the color of the meal.

Monday – Jessica’s Chicken Nuggets w/sweet potato fries

<>4 med. sweet potatoes<>2 c. cold water
1/2 tsp. salt
4 tbsp. melted butter

Peel the potatoes. Slice lengthwise or use a French fry cutter. In a large bowl, soak in salted cold water for one hour. Drain and pat dry with a paper towel.

Arrange on a cookie sheet and drizzle with melted butter. Bake at 450 degrees for 30 minutes or until brown on bottom. Turn and bake another 15 minutes or until crisp and tender when tested with fork. Sprinkle with salt or serve plain.

Printed from with Jessica Seinfield’s Chicken nuggets


  • 1 cup whole-wheat, white or panko (Japanese) breadcrumbs
  • 1/2 cup flaxseed meal
  • 1 Tbsp. grated Parmesan
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup broccoli or spinach or sweet potato or beet puree
  • 1 large egg, lightly beaten
  • 1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
  • 1/2 tsp. salt
  • Nonstick cooking spray
  • 1 Tbsp. olive oil

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it’s cooked through.) Serve warm.



iNGREDIENTS1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 clove garlic, finely chopped
1 medium tart green apple, chopped
1-2 tablespoons curry powder
1 cup pearl barley
2-1/2 cups chicken broth
4 boneless, skinless chicken breasts
1/2 teaspoon garlic salt
3 tablespoons orange marmalade or apricot jam
Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 15 minutes. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving. Makes 4 servings.Per serving: 431 calories, 34g protein, 8g fat, 59g carbohydrate, 68mg cholesterol, 9g fiber, 850mg sodium.

WEDNESDAY – Ground Turkey spaghetti w/ carrot and cauliflower puree over wholewheat pasta


1lb ground turkey

Taco seasoning
1 pizza crust
1 sm. can tomato or pizza sauce
Cheddar cheese

Fry hamburger and add taco seasoning. Make crust per directions on package. Bake crust for 10 minutes, add tomato or pizza sauce. Spread hamburger mixture over the sauce. Add grated cheddar cheese on top of the hamburger mixture and put in oven for 10 minutes or so until cheese melts. Cut up tomatoes and lettuce. Serve in squares, individuals can add tomatoes or lettuce.




* 2 cups cooked skinless chicken breast
* 1 15-ounce reduced sodium black beans, rinsed and drained
* 1 red pepper, chopped
* 1 cup low-sodium bottled salsa
* 6 cups baby spinach, washed
* 4 tbsp fat-free sour cream (optional)

In a large bowl, combine chopped chicken, drained black beans, chopped pepper and salsa. Place 1 1/2 cups of baby spinach on each of four plates. Top with chicken and black bean salad mix. Add 1 tbsp sour cream if desired, and as an optional extra, a handful of baked tortilla chips.

Saturday and Sunday – have no idea but you can bet your bottom dollar that it will have veg in it!!!!!!

Head over to I’m an Organizing Junkie if you want to know what other moms are having for dinner.


Published in: on +00002007-10-15T22:07:22+00:00312007bUTCMon, 15 Oct 2007 22:07:22 +0000 27, 2007 at 6.50 p10  Comments (5)  

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5 CommentsLeave a comment

  1. I watched her on Oprah last week or the week before! I told my husband that I wanted her cook book for Christmas or even before! 🙂 He hates veggies so It would be nice to have the recipes and the purees (sp?) down before we have children! Your menu looks great! Hope you have a wonderful week!


  2. Awesome to see more toddlers eating veggies! Glad they are loving it 🙂

  3. Looks like a great plan! I saw Jessica Seinfeld on Oprah the other day when she was talking about this. Great idea! Luckily our boys actually WILL eat veggies, so I don’t feel the urgent need to sneak it in, but they could always use more so I might sneak some in here and there. Good luck with this 🙂

  4. […] came across this post – Menu Plan Monday – and thought it was worth sharing. I hope you find it interesting too and take the time to read […]

  5. Wow, what a great idea. Thanks for the recipes. I will have to check out the book.

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