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One Size Dinner Does Not Fit All
Delicious Holiday Recipes for Families Big and Small By Donna Smith
5 to 6 carrots, cut into rounds
1/2 cup chopped onion
1 cup shredded cheddar cheese
3/4 cup crushed crackers
Combine the orange juice, carrots and onion in a baking dish. Cover and bake at 350 degrees F about 20 minutes. Uncover and sprinkle with the cheese and cracker crumbs. Bake another 10 minutes.
1 small onion, chopped
1 cup long-grain rice, uncooked
1/4 cup orzo
2 cups chicken stock
1/4 cup lemon juice
2 teaspoons finely-grated lemon zest
1 tablespoon fresh, minced parsley
Melt the margarine in a skillet. Add the rice and orzo; cook, stirring, about three minutes. Pour in the chicken stock and lemon juice. Bring to a boil, reduce heat and cook, covered, for about 45 minutes. Stir in the lemon zest and parsley. 
1 pound zucchini, cut into chunks
1/2 pound tiny red potatoes, whole
4 tablespoons olive oil
2 tablespoons lemon pepper seasoning
1 onion, cut into wedges
Pour the oil and lemon pepper into a large bowl. Add the potatoes and squash. Toss to coat. Spread into a baking dish, and cook at 400 degrees F for about 30 minutes. Stir, then turn the oven up to 450 degrees F. Cook until browned.
Note: To ensure the squash and potatoes cook evenly, cut the squash into chunks a little big bigger than the potatoes. 
