She had a fun time helping rinse the spinach leaves and cutting them up with her fingers so I could puree it in the blender. I gave her and her brother some to try. They both had the cutest green faces! (wish I had gotten a picture of that!)
You see, spinach is one of my personal favorite vegetables. My Grandma' used to make it for me all the time when I was growing up. I really want my children to like it too. I guess it's work in process, right?
My sweet little boy, on the other hand, had a blast eating this dish. I mashed a little bit (it turned as a really smooth texture) and put some on his tray. He did great feeding himself.
So one child loved it and the other one hated it. Either way, I had fun making this dish and I was very glad my husband liked my little experiment.
Ready for the recipe?
(yields 12 cakes)
1 box Low Sodium Stove Top Stuffing
3/4 cup Homemade Chicken Stock (see recipe here)
1 bunch of Spinach
1/2 teaspoon of Mrs. Dash Garlic and Herbs
Grated cheese (I used the Mexican blend)
- Preheat oven to 400 degrees.
- Rinse, drain spinach leaves.
- Puree spinach leaves with homemade chicken stock and Mrs. Dash.
- Combine stuffing, eggs, spinach puree together in a bowl.
- Add eggs to the mixture.
- Pour mixture into muffin tin and sprinkle with cheese.
- Bake for about 17-18 minutes.
What kind of kid-friendly dishes do you make?