1 small zucchini
1 small yellow squash
1 tablespoon olive oil
Butter or pasta sauce, to taste

Peel the zucchini and squash to make long strands like spaghetti (chop these strings to prevent choking in younger toddlers). Saut矩n the olive oil until tender. You may season with pepper or garlic if you choose. After they're cooked, top the strings with butter for a yummy side dish. Or top with pasta sauce for a new twist on everyday spaghetti!

1 tablespoon butter or margarine
2 cans whole kernel corn, drained
6 ounces low-fat cream cheese
Salt and pepper, to taste

Melt the butter in a skillet. Add the cream cheese and corn and cook, stirring, until cheese has melted. Season with salt and pepper to taste.

Zucchini, sliced or cut into sticks
Flour
1 egg, beaten
1/2 cup milk
Cracker crumbs
Vegetable oil for frying
Salt and pepper

Put some flour in a bowl. Put egg and milk in another bowl and mix. Place cracker crumbs into a bowl. Put the vegetable oil in a deep saucepan or fry pan and heat to 375 degrees F or until a few crumbs of cracker fry quickly.

Dip zucchini into flour, then egg mixture, then cracker crumbs and fry until golden. Drain on paper towels. Salt and pepper to taste. Serve hot with ranch dressing.

1/2 of a 10.5-ounce package firm silken tofu
1 cup orange juice
1 banana, cut up
1 carrot, shredded

Combine all ingredients in a blender. Blend on high speed until very smooth. Pour into a tall glass and serve with a straw.

Tip: To make the shake more fun, serve with a cleaned, peeled carrot. The kids can use the carrot to stir their shake, and then eat it!