This Recipe Is Full Of Flavors The Whole Family Will Love
My parenting style goes in waves. Some weeks I’m the mom who has baggies of fresh fruits and vegetables to give my kids for an after school snack, smiling as they munch on them happily. Other weeks I’m the mom who suddenly has three kids who look at me like I’m crazy for trying to serve them something green.
I have no scientific explanation for this phenomena, so if anyone can help a girl out with that that’d be great. In the meantime, I’ll be over here trying to think of ways to sneakily get my kids to eat at least a few servings of produce, starting with stuffing them into an absolutely amazing casserole.
(Please tell me I’m not the only one who resorts to this?)
Typically, my kids will at least put up less of a fight on one of their off-veggie weeks when the vegetables I do serve them are smothered in some type of cheese or sauce and mixed together with a bunch of “good” ingredients like meat and carbs. So I knew I had to save this recipe for when my kids wouldn’t touch broccoli with a 10-foot pole. And, boy, am I glad I did!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: Use shredded rotisserie chicken and quick cooking rice to speed up this dish.
Photo and recipe courtesy of Crystal Farms Cheese.
Leave A Comment