SparkPoints: (5,275)
Fitness Minutes: (1,085)
Posts: 1,251 12/27/09 4:42 P
Stir-fried vegetables: Bok Choy, sliced carrots, strips of fresh peppers (red, yellow & orange), diced onions, broccoli, snowpeas. Just a little soy sauce & 1 can of broth and 1/6 cup water with cornstarch to thicken.
Vegetable soup: Carrots, celery, cabbage, onions, parsnip, diced tomatoes with beef for chicken broth.
Deb
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PLINTHESS
SparkPoints: (6,505)
Fitness Minutes: (5,842)
Posts: 465 12/24/09 8:58 P
cabbage, boiled for just a few minutes so it's still crisp, drain, add a little olive oil and a lot of freshly ground black pepper
There are 10 types of people in the world: those who understand binary, and those who don't.
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JOY2BSLIM
Posts: 661 12/22/09 6:24 P
I like balsamic vinegar on all kinds of greens like turnip, mustard and all the others.
Isn't it funny how all of a sudden you can look down at your stomach and wonder to yourself, "Who put that there"?
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LMSTRAW
Posts: 1,849 12/22/09 12:13 P
That sounds good! Thanks! Linda
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JOY2BSLIM
Posts: 661 12/22/09 12:05 P
You might like this too.
Dutch Corn and Cabbage 2 points
Ingredients: 4 1/2 cups shredded cabbage 3 cups frozen whole-kernel corn, thawed 1/4 cup hot water 6 tablespoons bacon bits 1 tablespoon sugar or sugar substitute 1 teaspoon dried parsley flakes 1/8 teaspoon black pepper
Directions:
Spray a slow cooker container with butter-flavored cooking spray.
In prepared crock, combine cabbage, corn, and water. Add bacon bits, sugar, parsley flakes, and black pepper. Mix well to combine. Cover and cook on LOW for 4 hours. Mix well before serving.
Isn't it funny how all of a sudden you can look down at your stomach and wonder to yourself, "Who put that there"?
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LMSTRAW
Posts: 1,849 12/20/09 3:11 P
I love balsamic vinegar, I could drink it! I'm only eaten it on cucumbers and used it to make Italian dressings, I'm going to try it on cauliflower and other veggies; thanks gals for this idea
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JMEISSNER18
Posts: 105 12/20/09 8:14 A
This isn't a recipe at all, but I really love no salt added canned green beans. I warm them in the microwave and add balsamic vinegar. A whole can is about 70 calories. Some people don't dig the texture of canned veggies, so you could try it with frozen also. I just really love the balsamic on top.
LMSTRAW
Posts: 1,849 12/18/09 6:47 P
I like to thaw a large bag of brussel sprouts in an oven proof dish, drizzle with olive oil, toss to coat; salt & pepper to taste, sprinkle with bread crumbs (panko crumbs are good) and sprinkle with shredded cheese of your choice and bake until heated through, 350 about 30 minutes.
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current weight: 137.0
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PISMO7
SparkPoints: (4,152)
Fitness Minutes: (4,076)
Posts: 149 12/18/09 6:26 P
Just recently tried oven-roasted cauliflower with olive oil and balsamic vinegar. It was so good!
I've tried some new (heated) vegetable recipes recently and found they were all too weird or gross.
Looking at all these ideas, now I know why - vegetables don't need a lot of extra stuff. Duh!
Instead I've been making/trying different dressings for salads - for me, nothing says veggies than a large salad.
I think I'm going to try the cauliflower and butternut squash ideas.
I have to second the baked sweet potato fries with chili powder. I could eat them every day.
It's about learning to make choices that sustain you.
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ABBS0399
Posts: 115 12/8/09 11:40 P
take any veggie and just roast it in the oven on a cookie sheet! Have the oven at about 300 and spray them with some olive oil cooking spray and maybe lightly salt and pepper if you want. Any veggie really: carrots, potatoes, sweet potatoes, beets, turnips, etc. Its easy and it doesnt cook out the vitamins!
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LMSTRAW
Posts: 1,849 12/8/09 12:44 P
This sounds good. My granny always scrambled an egg on spinach; this is very good. I love to saute snow peasor sugar snap peas with chopped garlic, very flavorful and even my veggie challenged husband will eat this!
Edited by: LMSTRAW at: 12/8/2009 (12:45)
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LISA667
Posts: 93 12/7/09 6:34 P
roasted cauliflower- take a head of cauliflower and cut it up, add a bag of baby carrots. Toss with some olive oil, salt and cumin. Roast at 400 for about 20-25 minutes. My son and I can't get enough of this!
DEVSANTA
Posts: 35 12/7/09 2:26 P
My favorites (at the moment)
1)cauliflower cooked and mashed with some cream cheese, bacon, green onions, and paprika mixed together, put a thin layer of cheddar cheese and bake until bubbly.
Delicious alternative to twice baked potatoes (we don't eat potatoes)
2) butternut squash au gratin: http://www.cooks.com/rec/view/0,1950,15918 5-233192,00.html
I add a pinch of nutmeg, and mix the swiss cheese with cheddar
3) Italian sausage stuffed mushrooms... brown the italian sausage, saute mushroom stems, green peppers, onions, mix in some cream cheese, stuff into mushrooms and bake until bubbly.
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ANDORETH1
Posts: 172 12/5/09 9:59 A
Asparagus, either sprayed with cooking spray or (very) lightly coated with olive oil and sprinkled with garlic powder. Sautee or roast in a 350 oven until tender but with a bit of a bite left.
This is the easiest hard thing I've ever done.
This is the hardest easy thing I've ever done.
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SMILES4383
SparkPoints: (67,334)
Fitness Minutes: (49,148)
Posts: 9,157 12/5/09 3:41 A
OVEN FRIES
cut potatoes spray with pam add seasonings of choice bake 350' 20 min (or longer depending on oven)
Terri
I can eat anything I want...I just don't want THAT.
"Don't Complain, Take Action to change... If it's worth complaining about... It's worth the action necessary to change it!
Written in 1992 after the house fire. ADDED 2008...
"If you can't change it, change how you THINK about it!!!"
Pounds lost: 7.3
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SANDYSKY1
Posts: 438 11/29/09 10:05 A
A twist on sweet potato fries: Use a butternut squash. Fabulous!!! Peel the squash ( a pain but worth it). Cut into small pieces, doesn't have to look like fries. Spay cookie sheet, add sea salt. Cook at 400 degrees for about 15 min.
You will not be able to stop eating. AND you have lots of left over pieces that you already peeled but not cooked (cuz the squash is big) for the days ahead. (50 cal per cup)
Edited by: SANDYSKY1 at: 11/29/2009 (10:06)
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POOKIEPUP
SparkPoints: (17,887)
Fitness Minutes: (11,242)
Posts: 801 11/29/09 9:55 A
Roasting any vegetables makes them wonderful!
I chop up a load into even sized bits, add a tiny spray of 1 calorie oil spray, then pop in the oven. You really dont need a lot of oil to make it taste good.
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POMERANIAN
Posts: 134 11/25/09 5:13 P
Am defiitely going to try the gremolata mentioned below thanks
Pomeranian
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JEM0622
Posts: 3,051 11/24/09 11:56 A
Sweet Potato or Yam is a better choice b/c of the vitamins in it, plus it is low on the glycemic index scale and super yummy!
Julie Captain, BLC 12 Crushing Cranberries
Run to Register 10k - March 2010
Heritage Park 5k - March 2010
Additional races TBD
Marine Corps Marathon - October 2010
"There are clubs you can't belong to, neighborhoods you can't live in, schools you can't get into, but the roads are always open." - Nike
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USWAES57
Posts: 8 11/24/09 11:49 A
What is the best type of potatoe? Red? Russet? Sweet??? I don't like a lot of vegetables, so I am trying to find ones I do like to eat over and over again..... :) Suggestions welcome!
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NHELENE
Posts: 249 11/23/09 9:33 A
I regularly will just eat a box of those vegetable sides for lunch.
It's 2 or 3 servings, and fills you up, but it's ridiculously low calorie.
Pounds lost: 5,877.0
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SAMMYLYNNE
SparkPoints: (11,153)
Fitness Minutes: (4,800)
Posts: 734 11/20/09 1:30 P
Rice with every vegetable you have on hand. Carrots, onion, celery, peas, corn etc. Nice side dish.
Love is not finding someone to live with; It's about finding someone you can't live without.
Goal: Not to set my bar to high.
You will never find peace, Until you find all the pieces.
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MYSPARKLER
Posts: 473 11/19/09 3:24 P
Fresh asparagus! I spread it on a baking sheet with the tiniest bit of olive oil then broil it for 3-4 minutes. Salt & pepper. So easy, quick & delicious!
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MCDOWELL001
Posts: 7 11/19/09 10:38 A
some really great ideas. One of my favs is the zucchini, tomatoes and onions with italian seasonings.
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NEWSPARKGAL
Posts: 12 11/18/09 8:02 P
No matter what vegetable dish you prefer, if you want to really spruce up the flavour, just steam/bake/cook your veggies and add this gremolata on top. It adds soooooo much flavour to any veggie dish, soup or stew. Gremolata/topping: finely chop (grate) garlic, zest of a lemon, and finely chop (mince) parsley, s&p. Sprinkle on top and blend in dish when ready to eat.
LLINDALOU
SparkPoints: (6,650)
Fitness Minutes: (3,335)
Posts: 273 11/18/09 7:42 P
Not really a recipe, but one of my favorite veggies is the Green Giant Simply Steam Green Beans and Almonds. They are delicious and only 125 cals for the entire box. Sorry if I sound like a commercial, lol.. they are just very tasty!
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MAGDAMORALES
SparkPoints: (12,053)
Fitness Minutes: (10,733)
Posts: 420 11/16/09 12:12 P
Slow Cooker Marinara Chicken and Vegetables (Chef Meg's Makeover)
I READ THIS RECIPE ON OUR RECIPE WEBSITE AND IT SOUNDS REALLY GOOD.
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BUTTERFLI2008
SparkPoints: (947)
Fitness Minutes: (80)
Posts: 28 11/16/09 11:47 A
Sauteed green cabbage with fresh garlic and onions.
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ROCKINROCKER
Posts: 39 11/12/09 3:02 P
You all should check out our website, SaladCenter.com. There are some great recipes on there using some of your favorite vegetables. I love mushrooms and spinach, so heres a recipe using both:
Spinach-Stuffed Portobello Mushrooms
Prep Time: 15 min * Total Time: 35 min * Makes: 4 servings
What you Need:
4 large portobello mushrooms (about 1 lb.), cleaned 1/4 cup KRAFT Light Zesty Italian Dressing, divided 1/4 cup chopped red pepper 2 cloves garlic, minced 2 bags (10 oz. each) fresh spinach 1/4 cup KRAFT Grated Parmesan Cheese
What to Do:
PREHEAT oven to 375°F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.
SparkPoints: (947)
Fitness Minutes: (80)
Posts: 28 11/12/09 12:57 P
This sounds really good!! Yummy!
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SCORPIO1026
Posts: 206 11/12/09 9:17 A
My latest favorite is a mock version of greens and beans. I take frozen/canned/fresh spinach (whatever I have at home) and put it in a pan with extra virgin olive oil, garlic and crushed red pepper flakes and then mix in a can of great northern beans. Yumm!
I also like zuchini and sqash steamed with a bit of tomato sauce on top!
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MYRIAMCABEZAS
SparkPoints: (63,390)
Fitness Minutes: (17,920)
Posts: 4,955 11/10/09 8:57 P
my own veggie soup. with summer squash, carrot, eggsplant, potatoe, tomato, celery, onions, red pepper, cilantro, garlic. All this cooked with water and salt for 15 min at medium. served with a bread toast.
B00KW0MAN
Posts: 39 11/10/09 3:16 P
I love all vegetables, especially the leafy greens. Lately, my favorites have been roasted brussels sprouts, sauteed kale, and steamed broccoli. I don't know why roasting broccoli never occurred to me, but I will definitely be trying this soon!
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PRINCESSDIETER
SparkPoints: (2,605)
Fitness Minutes: (960)
Posts: 25 11/9/09 6:08 P
Stir-fried baby bok choy. I never ate this veggie at home until I joined an organic food coop, when I'd get stuff I never bought before, so I tried it. I hate to cook, so anything easy makes me happy. This is easy. A saute pan, washed and dried baby boy choy (I use as much as fits in the pan comfortably, some toasted sesame oil (I use sparingly), some low-sodium or organic soy sauce, and some minced ginger (I get organic in a jar already minced).
I put the oil and soy sauce and ginger int he pan (all to taste) and when it's hot, I just stir the bok choy until it's to a tenderness/crisp balance I like.
I love this. I can eat platefuls of the stuff, sometimes I toss in tofu into the pan after I take out the bok choy so it gets the flavor of the mixture.
Now, this is one of my fave veggies.
I can do all things through Christ who gives me strength.
current weight: 264.2
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LLINDALOU
SparkPoints: (6,650)
Fitness Minutes: (3,335)
Posts: 273 11/9/09 5:32 P
Roasted vegetables- chunks of potato, carrot & onion tossed with olive oil (or use olive oil spray). Bake at 425 for 10-15 minutes, stir, then cook about 10 minutes more. Roasting brings out the sweetness of the veggies. Optional-top with a little parmesan cheese.
Also, sweet potato fries. I use the same method to cook them. After spraying with the olive oil, toss with some chili powder also. Yummy!
The reason why people try to put you in a box is because they know you're a gift!
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APRILLAUREN110
Posts: 121 11/9/09 11:05 A
I am a huge broccoli fan! Just add some chicken, and I am golden for dinner!
"There is no heavier Burden than a great Potential!" -Linus
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APRILLAUREN110
Posts: 121 11/9/09 11:05 A
I am a huge broccoli fan! Just add some chicken, and I am golden for dinner!
"There is no heavier Burden than a great Potential!" -Linus
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KELLYLOUISIANA
Posts: 77 11/9/09 10:41 A
stir-fry's
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PEDAL-PUSHER
SparkPoints: (12,062)
Fitness Minutes: (11,392)
Posts: 1,615 11/9/09 8:46 A
Harvard Beets!
Harvard Beets
1 (16 oz.) cans - tiny whole or sliced red beets, or 2 lbs. fresh red beets (about 8 medium size) 2 T. cornstarch 1/3 cup sugar or Splenda 1/4 cup cider vinegar 1/4 tsp. salt 2 T. butter or butter spray Preparation - If using fresh beets, cut off tops and scrub beets. Place beets in a large saucepan; add water; bring to a boil and cook until beets are tender - about 45 minutes. Drain, reserving about 1 cup of the liquid. Remove skin from beets, then set beets aside. If using canned beets, drain juice into a saucepan and set beets aside. In saucepan, add vinegar to beet juice. Separately, combine cornstarch, sugar and salt. Stir into beet juice. Cook over medium high heat, stirring constantly, until clear and thickened. Reduce heat to low. Stir in beets and heat through. Stir in butter and serve.
"Last is just the slowest winner."-C Hr Boyd
"A strong positive mental attitude will create more miracles than any wonder drug." P Neal
"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind." Dr. Seuss
"People are like stained-glass windows. They sparkle and shine when the sun is out, but when the darkness sets in, their true beauty is revealed only if there is a light from within." E Kübler-Ross
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2UNHEALTHY
Posts: 1,739 11/9/09 7:58 A
Roasted Broccoli...I don't really like broccoli much but roast it and I'll eat the whole bunch.
Cut it into smaller florettes and then toss with olive oil and fresh minced garlic, salt and pepper to taste and I add some red pepper flakes to give it a kick. Spread on a baking sheet and roast at 400 for 15-20 minutes. I like to roast it until it is getting dark brown but light brown works too.
"Farts like a butterfly, stings like a bee"
REAL food rocks!!
Weight loss is only a side effect of good health!
CECHANDLER
Posts: 425 11/8/09 10:51 P
Sweet potato fries or Steamed broccoli!
I know now that I know nothing.
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BETTYAHE
Posts: 866 11/8/09 6:22 P
MMMM that sounds good. Thanks!
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IRIE_KEY
Posts: 796 11/8/09 5:51 P
I like sliced zuchinni, grape tomatoes and onions sauteed in just a touch of EVOO with italian seasoning. If you don't want to oil you can also simmer in a bit of vegetable or chicken broth.
It's not what I did, but what I do next that sets the course for success.
Baby, it's cold outside--sometimes too cold! Learn which weather conditions every outdoor exerciser should avoid, and the signs that it's time to bring your routine indoors.
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