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Many people are surprised to learn that beans are actually a vegetable. Whether it’s black, pinto, cannellini, or garbanzo beans, they’re a good source of fiber, protein, iron, potassium and folate. Beans are versatile and can be added to soups, salads, pasta dishes, salsas, dips … even desserts! Here’s a recipe featuring beans that we created just this week.

Farfalle Salad with Chick Peas & Broccoli
Makes 5 to 6 Servings

8 ounces dried farfalle pasta
2 cups small broccoli florets
1 cup grape tomatoes, sliced in half
One 7 3/4-ounce can garbanzo beans (chickpeas), drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup Italian salad dressing
2 tablespoons chopped fresh basil

1. Cook the pasta according to package directions. Two to three minutes before the pasta is done, add the broccoli. Bring back to a boil and cook until the pasta is done. Drain and place in a large bowl.

2. While the pasta is still warm, add the tomatoes, chickpeas, feta cheese, salad dressing, and basil and stir to combine. Serve warm or refrigerate for a cold salad. Garnish with basil leaves as desired.

Nutrition Information per Serving: 280 calories, 5g fat (2.5g saturated, 0.3g omega-3), 350g sodium, 42g carbohydrate, 4g fiber, 11g protein, 20% vitamin A, 45% vitamin C, 10% calcium, 10% iron

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Encouraging children to eat vegetables without complaint can be a tall order, but according to Diane P., fellow dietitian and mother of three from Johnston, RI, getting veggies on the table and into kids’ tummies may be easier than you think! Here’s her secret:

This is our first entry in a series of posts featuring creative ways to get your kids to eat a healthier diet. These suggestions are not our original ideas, but were sent to us by our Meal Makeover Moms’ Club members! A few weeks ago, we sent our club members an email asking for tips, suggestions and strategies and the response was overwhelming. Over the next few weeks, we’ll share your ideas right here on our blog, so be sure to visit often! Here’s what Deb S. from Springfield, Ohio had to say:

When our website, MealMakeoverMoms.com, launched back in 2003, it was one of the coolest food websites out there (in our humble opinions). But now, even we must admit that it’s in dire need of an extreme makeover! For our new site design, we’ve teamed up with Atlanta-based artist Laura Coyle, the same artist who illustrated our cookbook. Though we can’t show you the new website just yet, we decided to give you a sneak preview of our new Meal Makeover Moms logo.

Last week while Janice endured the bitter cold springtime weather here in Boston, Liz got on a plane and hightailed it down to Atlanta where the sun was shining and the flowers blooming. Though her trip was not for pleasure, it was a nice escape from the icy grip of New England, albeit for just one day. The reason for Liz’s sojourn to the south: a video shoot for EverWell, a TV show that now airs in doctor’s office waiting rooms nationwide. Liz is the show’s cooking guru, showing viewers how to whip up fast and healthy meals, snacks and desserts. For the shoot, she demonstrated four recipes: Garden Turkey Meatballs (see recipe below), Grab-and-Go Breakfast Bars, Apple Butterscotch Cake, and Shrimp & Mango Rice Salad.

To watch some of her other EverWell cooking segments — Teriyaki Salmon in Foil, Tuscan Minestrone Soup, Confetti Chicken Wraps, and Apple Blueberry Walnut Crisp — simply click here.

Garden Turkey Meatballs
Makes about 24 meatballs (6 Servings)

This simple weeknight dish is packed with great taste and great nutrition. Serve over spaghetti (we like Barilla Plus whole wheat blend pasta) and dinner is served!

1 pound ground turkey breast
2 to 3 medium carrots (6 ounces), peeled and finely grated (about 2/3 cup)
1 large omega-3 egg
1/2 cup quick-cooking or old-fashioned oats
1/2 cup grated Parmesan cheese
2 tablespoons ground flaxseed
1 tablespoon dried Italian seasoning or 1 tablespoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
One 26-ounce jar pasta sauce

Preheat the oven to 400°F. Spray a large baking sheet with non-stick cooking spray and set aside. Combine the turkey, carrots, egg, oats, Parmesan cheese, flaxseed, Italian seasoning, salt and pepper in a large bowl and mix until ingredients are just combined. Shape the meat mixture into twenty four 1 ½-inch balls. Place them on the baking sheet and cook until lightly browned, 10 minutes. Meanwhile, place the pasta sauce in a large saucepan over medium heat. Cover and bring to a simmer. When the turkey meatballs come out of the oven, add them to the sauce, reduce the heat and simmer, covered, about 20 minutes.

Nutrition Information per Serving:
230 calories, 10g fat (3g saturated; 0.5g omega-3), 730mg sodium, 18g carbohydrate, 2g fiber, 22g protein, 60% vitamin A, 10% vitamin C, 10% calcium, 15% iron