4 Easy Veggie-Packed Dinners

Hidden Veggie Burgers

Ingredients
for 12 burgers

2 lb ground beef
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 carrots, shredded
2 heads broccoli, shredded
12 slices cheddar cheese
12 burger buns

Preparation

1. In a large bowl, season the beef with salt, pepper, garlic powder, and onion powder.
2. Shred the carrots and broccoli using a box grater and add to the bowl with the beef.
3. Mix well with a spoon or your hands and form into patties.
4. Either pan-fry or grill until cooked. Top with cheese and let it melt.
5. Assemble burger with your favorite toppings.
6. Enjoy!

Hidden Veggie Mac & Cheese

Ingredients
for 6 servings

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower floret
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

Preparation

1. Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
2. Add everything into a blender, including cooking water, and blend until smooth.
3. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
4. Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
5. Enjoy!

Hidden Veggie Meatballs

Ingredients
for 7 servings

1 large carrot, shredded
1 zucchini, shredded
1 lb ground beef
1 lb ground pork
¼ cup grated parmesan cheese
¼ cup onion, minced
¼ cup fresh parsley, minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 eggs
1 cup bread crumbs
marinara sauce, as needed
16 oz spaghetti, cooked
, for garnish

Preparation

1. Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
2. Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
3. Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
4. Either pan-fry the meatballs over medium-high heat until all sides are golden brown, about 10 minutes, and pour marinara sauce into the pan. Simmer for 10-15 minutes. Or you can bake them on a piece of parchment paper at 250˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce on the side.
5. Serve with cooked spaghetti and parmesan cheese.
6. Enjoy!

Hidden Veggie Chicken & Rice

Ingredients
for 5 servings

5 chicken thighs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchinis, grated
1 cup rice
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 ½ cups chicken broth

Preparation

1. Preheat oven to 400˚F (200˚C).
2. Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
4. Grate both zucchinis with a box grater.
5. Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth.
6. Bring to a boil.
7. Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F (75˚C).
8. Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
9. Serve chicken on bed of rice mixture.
10. Enjoy!