When I was a kid, it was standard supper time routine to make a salad to go with supper. Every meal always included a salad with lots of veggies. And my Mom always made sure that there was also at least one vegetable (usually more) with each meal. Even if the vegetable didn't seem to go with the meal. My Dad used to complain when my Mom would serve corn as a side for spaghetti and meatballs. We love to joke about that even today. But hey, us kids loved it! Mom would put us to work making the salad, or chopping up vegetables once we were old enough to handle a knife without injury. It's a tradition that I've carried on with my own family.
Like a lot of Moms, I've struggled with getting my own son to eat lots of different kinds of fruits and vegetables. But I keep trying. Alex has become better about trying fruits and veggies the older he has gotten. And I think the key is just to keep trying. Keep putting those fruits and veggies out on the table. We like to go to those Pick-Your-Own-Farms so Alex can appreciate where his food is coming from. And I think it gets them excited to eat something they picked. Plus, each year we grow a small veggie garden in the backyard. My son used to balk at eating salads. But I just kept putting that salad on the table. And eventually he started taking bites here and there. And now, I don't have to argue with him to try it. He just digs in. Score one for Team Momma! I'd love for him to eat more of it, but it's a start. And I'm happy with small victories. And we all know that small changes can make big differences. Small changes now can open the door to better, healthier choices later on in life. And there is a secret weapon that lots of Moms have up their sleeve. It's a trick we've been using for years to get our kids to try vegetables. Hidden Valley Ranch Dressing. Kids just seem to love to dip food. It makes eating food fun and it makes Moms happy because their child is at least trying something new and healthy.
So it makes sense that Hidden Valley has partnered in a program, called Lunch Break for Kids. A fundraiser to help raise money for chef-designed nutrition programs that help teach kids and their families, through community-based initiatives, how to eat healthy to help build strong minds and bodies. Lunch Break for Kids needs folks to help get involved and to get the word out to help raise money for these programs.
To get involved and find out what programs you can help with in your area, please visit the Lunch Break for Kids website and click on "Location" to get in touch with the chefs in your area that are a part of this amazing family-focused program.
Now, in my effort to make eating veggies fun, I decided to try an easy Hidden Valley Ranch recipe for roasted potatoes. This couldn't be any easier to make and it's a fun way to dress up those potatoes. And we all really loved it. It gives those potatoes lots of flavor and it has that bit of Ranch flavor that lots of kiddos love.
2 lbs. small red potatoes, quartered
1/4 cup vegetable oil
1 (1 oz.) packet Hidden Valley® Original Ranch®, dressing mix
Preheat oven to 450F degrees. Cut up your potatoes. My red potatoes here were pretty small so I just caught them in half. If yours are larger, you will want to cut them up in quarters.Place cut potatoes in a gallon-size zip top bag.
Add in oil.
Close the top and squish the potatoes around to coat them all in the oil. So squish ain't a proper cooking term but y'all know what I mean, so I'm using squish here.
Then toss in your dry Hidden Valley Ranch dressing mix.
Squish again to coat all the potatoes with that lovely ranch-y goodness.
Then plop 'em on an ungreased baking pan and bake for about 30 minutes. Plop is also not an official cooking term. But once again, I know y'all are with me here.
Now, since my taters here were small, it only took about 20 minutes in the oven. So just keep an eye on them after about the 15 minute mark so you don't over-cook them. They are ready when they are golden brown and fork tender.Enjoy!
Printable Recipe Here