What a wonderful idea!
Add puree's of vegetables, fruits or beans to everyday foods to add a nutrition boost, and a way to get people to eat they're veggies! You don't have to not like veggies to like these recipes.
So, just how important is good nutrition? Consider this: studies have shown that as little as one carrot per day can cut the risk of lung cancer in half, strengthen the heart, and speed the recovery time from illnesses. Carrots boast the richest source of carotenes and antioxidants in the vegetable realm and are full of fiber.
Sweet potatoes are often called the anti-diabetic food because they stabilize blood sugar levels, preventing the crash and burn that many parents observe in their kids (and themselves) after certain meals and snacks. They are rich in vitamins C, E & B, folate (good for the heart and brain), carotenes, calcium, potassium, and iron. As an added bonus, they're also a natural comfort food loaded with serotonin to help boost moods, calming children and helping them to sleep better. From a sneaky chef's perspective, they add a subtle sweetness to recipes and cut acidity when combined with tomato sauce.
Broccoli and green peas are high in protein, fiber, vitamin C, antioxidants, potassium and calcium. Peas are also high in vitamin K to strengthen bones, and one cup has more protein and fiber than a large egg!
Puree's Not that hard to do!
At first I hesitated to try to make purees. It seemed like allot of work. I first started by using baby food carrots, and homemade sweet potato puree.
(I microwaved the sweet potato, wrapped in paper towels for 20 minutes, then cut it in half, and scoop out the mush)
To my surprise it turned out great.
Boiling some carrots up wasn't hard work. And my son Jack, who is 5 1/2 loves carrots. So I cooked extra, for his lunch!
The white bean puree, was the easiest. Open a can of beans, rinse and puree in blender. Wow. Easy!
To be honest, I bought my blender several years ago, and only used it about twice. It now sits on my counter as it is used on a regular basis.
***I would highly reccomend that a person make large batches of the purees, and freeze them. Buy the fruits and veggies when they are in season and a bit cheaper.
So far I have made
Orange Puree,http://www.thesneakychef.com/free_recipe_orange_puree.php
Purple Puree,http://www.thesneakychef.com/free_recipe_purple_puree.php
Cherry & Strawberry Puree 
and White Bean Puree. http://www.thesneakychef.com/free_recipe_white_bean_puree.php
Recipes I have tried so far...
~Sneak-Wiches Peanut Butter and Jam with Orange Puree
Kids Reactions: Tried on my friends kids who "Hate Veggies". Well they loved the sandwiches. My son loved them too!
~Mac N Cheese Muffins
http://www.thesneakychef.com/free_recipe_lunchbox_muffins_mac_n_cheese.php
Kid Reactions: Tried on my friends son and my son, a bit different, but good.
~Adding Orange Puree to Canned Pasta Sauce
(this pic above is taken from a web search)
Reactions: No family Members Noticed
~Adding Orange Puree to Box Kraft Dinner
Reactions: No Family members Noticed
~Packed Potato Salad
Served at my Birthday BBQ: No one noticed, they actually thought there was eggs in it. Next time I will make more "sauce", it was a bit dry.
Free Sneaky Chef Recipes
Free recipes posted on her website:http://www.thesneakychef.com/free_sneaky_chef_recipes.phpOften if you read through her blogs there are additional recipes posted:http://www.thesneakychef.com/blog/
