Bean Week -- Day Two

Bean week is progressing well, so far.  The key, I've learned, to keeping Veggies in Disguise is not really taste, but texture.  Last night I made my regular kid-favorite Healthier Tator Tot Cassarole but I added a can of Chickpeas AKA Garbanzo Beans.  Just one can (2 cups) adds 24g of fiber and 30g of protein to the dish.

It turned out well, if a bit grainy.  On my second try, I simmered the beans with the frozen veggies and got a better texture.  Still thumbs up from all and no one has spotted a bean yet.  Even me!



Healthier Tator Tot Casserole




1 box of frozen diced carrots

1 box froze cauliflower in low fat cheese sauce

1 can Healthy Request cream of chicken soup

1 large shallot or small onion

1 pound ground chicken or turkey

1/4 teaspoon thyme

1/4 teaspoon rosemary

1 teaspoon white worstishire sauce

1 teaspoon olive oil

1 cup shredded cheese of any kind

1 small bag of tator tots or enough hash brown patties to cover the top of a 9X13 casserole.

Put frozen carrots and cauliflower in a frying pan with a splash of water. Cover and place on medium heat, stirring occasionally until cooked though. Put in food processor with a steel blade or blender. Add cream of chicken and puree until smooth.

Dice shallot or onion and brown with meat until cooked through and golden brown. Add herbs and sauce. Add soup/veggie mixture to the pan and mix well. Spread in the bottom of a 9X12 casserole. Cover with cheese, then layer the Tater Tots on top.

Bake in a 425-degree oven for 30 minutes or until browned and bubbly or refrigerate or freeze for another day.

Big Mama likes it better than the original. The chicken is flavorful with seasoning and the pureed veggies give it more sauce. Thumbs up for fix-ahead ability, taste and nutrition. The little mouths say…Yummy good.