It's a new book at the library and it's geard to sneak those veggies into kids foods without changing appearance, texture of foods the already love.

If you can check it out.  The basis is to puree individual veggies after cooking them (carrot, beets, cauliflower, etc) and there is a variety of recipes that call for 1/4 cup to 1/2 cup of the purees.  It is very interesting.  You can freeze them and them added them to the recipe. 

Some recipes call for puree beans, avocados and other interesting options.

I have heard those ideas.   like carrot/sweetpotato puree is good to sneak in spaghetti sauce. white bean puree in  mac&cheese etc. of course sneaking spinach in meatloaf, smoothies etc. 

believe it or not I use the ideas in parents magazines of sneaking in veggies etc on my picky husband not the kids.

LOL, Martha MFI, G-d bless your dh!  Yours in Him, Deb

I add leftover potatoes, mushrooms,  celery, green beans, or almost anything pureed into meatloaf, or hamburger patties.   My children when they were small liked pureed green peas better than  whole peas.   Pureed green peppers, onions, mushrooms, celery, extra tomatoes can be added to spagettii.  I find it hard to mask broccoli, so I don't add it to much.  Sweet potatoes, carrots and some forms of squash can be added to mashed potatoes to add a different flavor or just use up leftovers. 

 I have this book and it has good ideas but I find them very work intensive and expensive because everything has a lot of ingredients.