Description

A healthier and updated way to make a kid's favorite!

Ingredients

• 1/4 cup white puree
• 4 cup pasta
• .25 cup zucchini
• 1 tablespoon water
• .5 teaspoon yellow mustard
• 3 tablespoon butter, salted
• 2 tablespoon parmesan cheese, fat free
• 4 ounce mozzarella cheese, low fat
• 1.5 cup evaporated milk, nonfat

Preparation

1. Mix evaporated skim milk, reduced fat cheese,Pparmesan cheese, butter, mustard and ¼ cup white vegetable puree on the stove top over low heat. Mix until melted.
2. Add pasta to mixture and stir.

Note: White vegetable puree will keep in the refrigerator for up to 3 days, or you can freeze ¼ cup portions in sealed plastic bags or small plastic containers for future use.

Description

Tasty vegetable mixture for food addition.

Ingredients

• 1 tablespoon water
• 1 tablespoon lemon juice, fresh
• 2 zucchini
• 2 cup cauliflower

Preparation

1. Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
2. While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point).
3. Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.

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