Mmmmmm… this recipe is easy, cheesy, and breezy (if broccoli makes your baby toot that is). Clara used to love plain steamed green veggies like kale, broccoli, spinach, and zucchini. I was so excited about my little veggie eater. But at some point, I couldn’t keep “other” foods away from her, like things that are NOT green, which she believes are more tasty. Oh well. I figure as long as she gets mostly home cooked/non-processed or minimally processes foods, I’ll be building a healthy foundation for her.
Although I continue to introduce whole veggies to her so she can at least grow up seeing them on her plate, I’ve learned to sneak some in her tummy by hiding green stuff in things I know she loves… like CHEESE! She loves this sandwich because it’s cheesy and buttery (no I’m not afraid of butter as long as it’s REAL butter!). This is not exactly low fat, but whateva! She devours this every time I make it, so here is my version of this recipe I found on the food renegade blog. I call it the “eyeball” version since I don’t have exact measurements and it will change depending on how many sandwiches you make. It’s not rocket science.
Mix together shredded cheese, finely chopped cooked broccoli, and a dollop or two of mayonnaise. (For extra protein, you can grind up some cooked chicken to mix in too.)
Spread between 2 slices of bread (I love fresh nine grain and honey from Central Market) and generously butter the outside of the slices.
Grill sandwich in a George Foreman grill or do it the old fashioned way on a stove until melty and toasted. And Wallah! Satiating for momma and baby! Added some fresh apple slices and it’s a meal!