If you are looking for ways to incorporate more vegetables into your family’s meals, I have an easy way. I’ve been pureeing spinach and other vegetables for years. I intentionally and silently slip green vegetables into our family sauces, meatballs, burgers, smoothies, taco meat and more. I started with a small handful and work my up to more tolerated amounts. Always start small so it’s not a complete mom bust 
Last week I had some spinach wilting in the refrigerator and I wanted to put it to good use in my crock pot marinara recipe. Since I was pureeing spinach in the blender, I also threw in the onion chunks and the veggies we undetected by my children because it was a smooth sauce with no minced or chopped onion. I add my usual Italian seasoning, red pepper, kosher salt, black pepper, olive oil, garlic and crushed tomatoes (not all pictured). My original recipe uses a #10 can from a wholesale store, like Sams, but 4 large cans can easily be substituted. There are some freezer cooking tips also.
Any vegetable you have on hand could be substituted. I’ve used zucchini and/or carrots. There are multiple “sneaky” ways to add vegetables into your freezer cooking. If I have green vegetables on hand, I always add them to pump up the nutrition. I wish my kiddos would eat more green, but hey, you do what you gotta do.
The two oldest have finally started eating two stalks of cooked broccoli without gagging. Anyone else walking in my shoes?
Will you try sneaky freezer cooking this year?