A Sacramento mom dishes on parenting, family and everything in between

Having trouble getting your toddler or preschooler (or teen for that matter) to eat something other than waffles and chicken nuggets?

Check out my story in today's Food & Wine section, where we explore daycares and preschools that are striving to expand childrens' culinary horizons through fresh produce and innovative meals.

The section is packed with recipes, but here is one we couldn't fit. For more extra recipes, check out our Appetizers blog.

Stevie's Speedy Enchilada Sauce
Cook time: 22 minutes
Serves: 8
Notes: This recipe is courtesy Chef Steve Magana of Sacramento Montessori School.

1/3 cup corn oil
2 tablespoons whole wheat flour
2 tablespoons chili powder
One 8-ounce can tomato sauce
1 1/4 cups water
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Sea salt to taste


Heat oil in a skillet over medium heat. Stir in flour and chili powder and cook until lightly brown, stirring constantly to prevent burning. Stir in tomato sauce, water, cumin, garlic powder, and onion powder into the flour until smooth, and continue cooking over medium heat approximately 12 minutes, until thick. Season to taste with salt.

Eating Suggestion:
Preheat oven to 400 degrees Fahrenheit. Place a good amount of sauce in a casserole pan and roll some mozzarella cheese in a few corn tortillas and place in a casserole pan. Add more sauce over and top with cheese. Cover with foil and bake 15 minutes.

Per serving, sauce only: 102 cal.; 1 g pro.; 5 g carb.; 9 g fat (1 sat., 2 monounsat., 6 polyunsat.); 0 mg chol.; 94 mg sod.; 1 g fiber; 0 g sugar; 79 percent calories from fat.
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