Fitness Minutes: (782)
86 3/13/13 9:37 P
I found a great recipe for chili that uses canned pumpkin and you don't even taste it. I've made it and then frozen individual portions to eat day by day. Also its easy to make because you basically dump everything into the pot. Here's the recipe:
2/3 cup chopped onion 1/2 cup chopped green pepper 1-1/2 tsp dried oregano 2 garlic cloves minced 1 tsp ground cumin 1 tsp olive oil 1 can (16 oz) kidney beans, rinsed and drained 1 can (15-1/2 oz) great northern beans, rinsed and drained 1 can (15 oz) solid pack pumpkin 1 can (15 oz) crushed tomatoes 1 can (14-1/2 oz) reduced sodium chicken broth 1/2 cup water 2 Tbsp brown sugar 2 Tbsp chili powder 1/2 tsp pepper 3 cups cubed cooked turkey breast
In large saucepan, saute the onion, green pepper, oregano, garlic, and cumin in oil until vegetables are tender. Stir in the beans, pumpkin, tomatoes, broth, water,brown sugar, chili powder, and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through.
8 cups. 241 calories per cup.
btw If you can get it, the Taste of Home Comfort Food Diet Cookbook is a fabulous resource for recipes that are tasty, healthy and lower in calories
Edited by: DS41980 at: 3/13/2013 (21:42)
Fitness Minutes: (22,509)
3/3/13 11:46 A
I chop veggies and add them to other foods. Chopped mushrooms and cooked lentils to ground beef burgers, Super fine chopped carrots, spinach and zucchini to marinara sauce, shredded carrots and cabbage to soups. DH loves sauteed peppers and onions as well as mushrooms, so we may have that a couple times a week along with our meal. I also serve some of our protein (chicken, fish) over a small bed of steamed spinach. Not as overwhelming as a separate portion and still full of vitamins.
I swear by Eatingwell's recipes. They can be a little fussy, but I have rarely tried one that I wouldn't try again - and I'm big on flavor. I just use the weekends to cook for the week. Pretty easy and not terribly time consuming with a little pre-planning.
3/1/13 9:54 P
As a reformed veggie hater, I can understand. I used to only eat green beans, tomatoes, carrots, potatoes, and corn. Everything else was yuck! What I did was used the trick moms try on kids on myself. I tried each vegetable repeatedly, cooked in various ways until I found something I could tolerate. I smothered them in cheese or other sauce and began cutting back the amount gradually until I could eat it with little or none. I diced all kinds of veggies into minute pieces and added them to meatloaf, taco meat, quesadillas, spaghetti sauce or anything else I could "hide" them in. Eventually, after much trial and error. I have learned to like many vegetables, including salad greens, which used to make me gag just to put them in my mouth. There are only two vegetables I still refuse to eat. Brussels sprouts and eggplant. Trust me, if people can learn to like the taste of coffee and beer, they can learn to like vegetables, too. lol
2/27/13 11:39 P
Make your own pizza! Whole wheat crust. Low fat cheese. A few veggies. Cook it up and serve it hot.
Fitness Minutes: (1,349)
3 2/20/13 3:57 P
Thanks for all the great advice. I'm really trying to eat healthier and every little bit counts. Just a quick add, anyone find a replacement for pizza? LOL
Fitness Minutes: (16,594)
4,789 2/18/13 10:56 A
Thanks for the tips...especially the "mushy" cooking. I ate with a friend some time ago and she had made steamed cabbage "just for me". She doesn't like steamed veggies and had cooked the poor cabbage until it was pink! Nobody will eat mush! Not even a vegetarian!
Not sure it's either/or, but in any case, to the topic of vegetables and food in general:
 perhaps I'm just lucky because I've never been picky  there were several things, mostly 'vegetables', that I did not like (from childhood to adulthood)  it turned out most dislikes (and feelings of disgust) had to deal with poor preparation; when I learned to cook them myself and 'do it right', I learned to love them.  for almost all the foods we dislike, there are groups of people, sometimes *huge groups*, who not only eat but really love these items ... we're biologically nearly identical but culturally different ... what do they see in them that we do not?
Based on these personal observations/reflections, I have two suggestions, assuming that you actually care to try more vegetable-type-things (if you don't, then disregard): (a) focus on the items not in 'recipes' but in a more isolated way that deal only with that one ingredient, well-prepared. (b) become an adventurous taster, trying a variety of foods not to figure out which foods you like, but which notes, which flavors and textures in given foods ... much like becoming better acquainted with good wines or beers, good perfumes, etc. And our tastes change over ttime; most children do not like bitter foods, but as adults we often love dark chocolate and coffee, etc.
As for the former: roasted vegetables (high heat, a little oil, a little salt, a splash of 'acid' (citrus juice or vinegar) tend to go over well with people who, previously, tended to hate vegetables. Mushy, boiled-to-hell preparations turn many people off. Steaming is also good.
Fitness Minutes: (266)
2/5/13 11:17 P
Do you like deer meat? My son and I make a deer meat loaf when one of us are given some deer meat. You can make it any way you want and as healthy as you want. I think it is a nice change from regular meatloaf.
Fitness Minutes: (16,594)
4,789 2/5/13 5:15 P
Since my house is gluten free quite often we use lettuce leaves! Another veggie though watch serving amounts! Sure is nice if you are long for the day on carbs. Another advantage is restaurants will serve them like this on request also!
(For burgers or to replace buns in some sandwiches)
Look for ways to lighten up what you already eat. Do you love cheeseburgers? Switch to extra lean (96/4) ground beef or ground turkey. Season as you normally would, so long as it's not adding a tond of extra calories. Use only one slice of cheese and/or switch to a 2% or skim milk cheese. Use a whole wheat bun or a lwer cal sandwich thin or, like we usually do, skip the bun alltogether. Look at where you can swap, that's what worked for me. And, eating healthy doesn't have to mean bland. Mrs. Dash products are particularly awesome for seasoning lots of stuff. Low sodium and a variety of flavors.
Fitness Minutes: (11,295)
88 2/5/13 11:15 A
I've tried a few of the recipes on Spark recipes and have found them to be pretty good and healthy. My latest favorite is the Garlic Brown Sugar Chicken. It had a lot of flavor and I would definitely make it again. Tonight I'm going to try the Honey Balsamic Chicken
I think it boils down to you trying different veggie recipes until you find one you like. Once you try a few that you like you will be more apt to keep trying more. Play around with herbs and spices, they can make all the difference. Healthy is in the eye of the beholder.
Fitness Minutes: (16,594)
4,789 2/2/13 5:11 A
Let me say upfront that I am a vegetarian. I haven't always been though and thought that I could not live without my meat three times a day. When I decided to not eat meat I quickly learned how many foods that we leave bland because veggies are not the all important meal item. I also believe that nutrition is more important than "fad" diets where you do without. With that said, I would suggest that you scan vegetarian and vegan recipes online and look at how many ways there are to eat vegetables. When you cook you will enjoy the creativeness that adding veggies to your meals brings out.
We switched to low carb. The emphasis in on high fat, moderate protein, and very low carb. That means no fruit and only salad and green vegetables. Fat is where the flavor is. We have never been healthier.
Fitness Minutes: (1,349)
3 2/1/13 3:05 P
I am in need of recipes that REALLY taste good. I am a meat lover and find vegs and fruits not so appetizing. I've tried numerous healthy recipes and haven't found one yet that I would want to make again. Would love some advice on how to cook healthier but without losing the taste.
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