I found a fun site with lots of make ahead recipes and have tried several and have a long list of new recipes to try. We loved the biscuits, but I made the mistake of blending the butter into too small pieces and letting the biscuits sit too long before baking. It meant the biscuits had a round shape and weren’t flakey but they still had great flavor. I baked them before I froze them and the kids like to grab them out of the freezer to warm up for snacks or breakfast. I changed the recipe slightly by using 100% whole wheat flour and butter instead of shortening.
I tried the baked ziti recipe too and was so sure we’d love it that I quadrupled it. One to eat right away and 3 to freeze. It had great flavor but my kids were not impressed with all the zucchini and refused to eat it. I chopped it small, but not small enough for their taste. I have lots of pictures too. Lesson learned: Test a recipe before quadrupling it.
You know i roast my zucchini, then put in the food processor then add it to my sauce. We don’t currently have any kids, but plenty of family w/ lots of pickey eaters. Whenever i do this they eat it all up never the wise. And after they’re like, oh wow that was zucchini? hehe. 🙂
Thanks for the link! In dishes like these, I often shred the veggie in question so our girl doesn’t balk!
You always give wonderful tips and resources. Thanks for sharing this.
Maybe you can take some of the leftovers and turn it into soup. Soup can be a great way to hide veggies – esp if you can purree the vegetables.
I’ve been grating zucchini in my pasta sauce. It works great…and it’s faster than chopping.
I typically shred as many veggies as I can to get them into recipes in a more hidden way (my pasta sauce always contains shredded zucchini, yellow crookneck squash, carrots, & finely chopped onions & mushrooms). Its usually better accepted by my kids this way.