Sometimes it can be difficult to get kids to eat their vegetables. Having fun with your food and making it visually appealing can make a big difference. Also try including your little ones in the cooking process. Having them connect with the food makes it more likely that they will want to try it. This recipe is for one, just add more if there is more people!
Here is a quick and easy lunch or dinner with a fun twist.
V+ Makes: 1 Cook time: 1 hour
- 1 medium Baking Potato
- 1/2 a can of Baked Beans
- 4 Asparagus trees
- 1 Clove of Garlic
- A squeeze of lemon juice
- Garden Salad
- French Dressing
- Preheat oven to 375, pierce potato several times and place in the over. Cook for 30 minutes
- Meanwhile prepare the asparagus by breaking the ends off and washing
- Prepare a fresh garden salad with a side of French salad dressing
- Turn potatoes over and cook for a further 15 minutes
- Heat oil in a frying pan with garlic, fry asparagus over low to medium heat
- While the asparagus is cooking heat up the baked beans
- Cut the potato in half length ways and place back in the oven for 10 minutes. This will ensure the potato is cooked throughout and that it will keep its shape for the plate presentation
- To assemble to Butterfly in the garden start with your salad on your plate with a ramekin of salad dressing at the top.
- Take your potato out of the oven and place to the left of the salad. Pour beans over potato.
- Lay 1 asparagus spear in the middle of the potato to create the butterfly and the remaining spears under the potato.
Nutrition per serving