Vegetable Purees: How to

Avacados
Prep: Cut in half lengthwise and remove seed. Scoop out flesh from peel.
Puree:Mash well in a bowl with a fork until very smooth, then puree in a food processor or blender for about 2 minutes. When storing, squeeze air out of bag before sealing.

Butternut squash
Prep: Cut off the stem, cut squash in half lengthwsie and scrape out seeds.
Cook: Roast the halves on a cookie sheet, flesh side down, at 400 for 45 to 50 minutes.
Puree: Scoop out the flesh and puree in food processor or blender for about 2 minutes.

Carrots
Prep: Peel, trim the ends, and cut into 3 inch chunks.
Cook: Steam for 10 to 12 minutes.
Puree: In food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.

Cauliflower
Prep: cut off florets and discard core.
Cook: Steam for 8 to 10 minutes.
Puree: In food processor for about 2 minutes with a few teaspoons of water for a smooth, creamy texture.

Sweet Potatoes
Prep: Do not peel. Cut into quarters, if steaming. Leave whole if roasting.
Cook: Steam 40 to 45 minutes. Roast at 400 for 50 to 60 minutes.
Puree: Scoop out flesh and puree in processor or blender.

D.D. Macaroni & Cheese

1 1/2 cups elbow macaroni
1 tablespoon butter or oil
1 tablespoon flour
1/2 cup milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups cheddar cheese
4 ounces cream cheese (nonfat or reduced fat)
1/2 teaspoon salt
1/8 teaspoon pepper

Bring large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in colander.
While macaroni is cooking, in a saucepan over medium heat add butter then the flour, and cook stirring constantly, until mixture resembles a thick paste, but has not browned, 1 to 2 minutes.
Add milk and cook, stirring every now and then, until mixture begins to thicken,3 to 4 minutes. Add vegetable puree, cheddar cheese, cream cheese, and seasonings. Stir until the cheese is melted and sauce is smooth. Stir in Macaroni and serve warm.

D.D. Burgers 1

1/2 lb ground beef or turkey
1/2 cup breadcrumbs
1/2 cup cauliflower or carrot puree
1/4 cup milk
2 tablespoons soy sauce (low-sodium if possible)
2 clove garlic, chopped
1/8 teaspoon pepper

In a large bowl, stir together the meat, breadcrumbs, vegetable puree, milk, soy sauce, garlic, and pepper. The mixture will be moist. Form it into 8 small patties or 4 larger patties and place on waxed paper or aluminum foil.
Cook on grill or in a skillet until the burgers are no longer pink in the middle. Serve on buns.

Deceptively Delicious- Chicken Nuggets

1 cup breadcrumbs (whole wheat, white, panko)
1/2 cup flaxseed meal
1 Tablespoon grated Parmesan
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet puree
1 large egg, beaten
1 lb boneless skinless chicken breast or tenders, rinsed, dried, and cut into small chunks
1/2 teaspoon salt


Preheat oven to 350.
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, Paprika, onion and garlic powder.
In a shallow bowl, mix vegetable puree and egg with fork and set the bowl next to bread crumb mixture.
Dip the chunks into egg mixture and then toss in breadcrumbs until completely coated.
Place on a greased cookie sheet and bake in oven for 10 to 15 minutes or until chicken is cooked all the way through.

(She has you fry them on a skillet with oil but I like mine baked).

Breakfast Pizza

1 lb. bulk sausage
1 (8 oz.) pkg. refrigerator crescent rolls
1 c. frozen loose package hash brown potatoes
1 c. shredded sharp cheddar cheese (4 oz.)
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. Parmesan cheese

Cook sausage until browned; drain. Separate rolls, place on ungreased 12 inch pizza pan. Press over bottom and sides. Spoon on sausage, sprinkle over this the thawed potatoes. Top with cheddar cheese. Beat egg, milk, salt, and pepper. Pour over all. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes.