Spinach- crush 2 cloves of garlic into large pan Add 2 tbsp of oil such as peanut or canola Heat over low until you start to soften the garlic - be careful not to brown it as this will make it taste bitter Meanwhile mix 1/4 cup soy sauce, 1 tbsp rice wine vinegar, 1 tsp honey in a cup Add 1 bag or box of baby spinach salad to the pan and turn the heat to high Toss to coat with the garlicy oil then pour in the dressing Continue to stir and toss until the spinach starts to wilt (the dressing should boil almost immediately). When the spinach starts going soft turn off the heat, the residual will finish the cooking. Eat hot or sprinkle with sesame seeds and eat cold.
The same dressing is good on green beans, zucchini, carrots, broccoli, or other greens. I also sometimes add a little grated ginger, red pepper flakes, or lime juice to change it up.
Brussel Sprouts-Preheat oven to 400 degrees. You have to use fresh brussel sprouts. Trim them, half them or quarter them. Chop up an onion in fairly big pieces depending on how done you want the onions. I love garlic so I also add a few whole cloves to the mix. Put all that in a big bowl and saturate in EVOO, salt (I use sea salt), pepper to taste and I typically add some parsly or any other herbs you like a lot. THEN the main ingredient..... Maple syrup. I have used brown sugar when I didn't have the syrup and it works great too. I use pure maple syrup, just enough to coat all the veggies then roast for about 20 minutes. They are nice and sweet and then what leaves have fallen off the sprouts and onto the baking sheet are like nice sweet crisps.
roasted veggies-potatoes, zucchini, bell peppers, baby carrots and sweet potatoes sliced thin spread on cookie sheet brush w/ light olive oil and coat with parmesan cheese bake at 350 until soft or you can do this same thing on the grill
veggie chips- potatoes or zucchini slice thin brush w/ light oil season with you choice seasoning bake till crispy
1 pkg mixed frozen veggies (usually use the california mix broccoli, cauliflower & carrots) 1 c uncooked brown rice 2 tbls veggie oil 1 1/2 c water 1 tsp chicken boulion 2 tbls soy sauce 2 c ham, cubed
Cook & stir veggies & rice in oil until rice is golden brown & veggies are tender. Stir in water, boulion cubes, soy sauce & ham. Heat to boil, reduce heat cover & simmer until rice is tender about 20 minutes
Usually when I make this I use lean ham & reduced sodium soy sauce the nutritional info is for regular of both. I find I make it a little different every time I usually don't put in as much soy sauce as it calls for or it's much to salty
8 medium-size ripe tomatoes (about 2 1/2 pounds) 1/2 pound sliced bacon 1/4 of 1 head iceberg lettuce (about 4-ounce wedge) 1/4 cup shredded cheddar cheese 3 tablespoon light mayo 1/2 tsp white vinegar 1/8 tsp old bay seasoning dash liquid hot-pepper sauce
1. With a serrated steak knife, slice tops off tomatoes reserve tops. Using a small spoon, scoop out flesh and seeds from centers, reserving about 1/2 c flesh/ Rinse out tomato shells; let dry upside down on paper toweling. Chop reserved tomato flesh. 2. In a large skillet over medium-high heat, cook bacon until crisp, about 5 minutes. Transfer to paper toweling to drain. 3. Thinly slice iceberg wedge into fine shreds; chop if long strands of lettuce remain. Transfer lettuce to medium size bowl. Stir in reserved chopped tomato flesh. Add the shredded cheddar cheese, mayo, vinegar, Old Bay seasoning, and hot pepper sauce; stir until well blended. 4. crumble the cooked bacon into bite-size pieces. Stir the bacon into the lettuce mixture. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops. Serve the stuffed tomatoes immediately.
Calories: 98.3 Total Fat: 6.6 g Total Carbs: 7.0 g Protein: 4.1 g
2 containers (15oz) ricotta cheese (low or no fat) 2 c shredded low fat mozzarella cheese 1/2 c grated parmesan cheese 2 eggs 2 cans Hunts Chunky Vegtable Spaghetti Sauce 12 uncooked healthy harvest whole grain Lasagna Noodles 1 Green pepper 1 medium yellow onion 1 package frozen or fresh spinach chopped 1 small zucchini
Preheat oven to 375. In bowl combine ricotta 1 c mozzarella cheese, parmessan cheese, eggs and spinach.
In 9x13 pan spread 1 c sauce (sprinkle your diced veggies in with sauce either in premixed bowl or just as you layer) layer 4 uncooked noodles then 1 c sauce and 1/2 the ricotta mixture, repeat. Top with repaining 4 uncooked noodles and 2 c sauce. Cover tightly with aluminum foil and bake 1 hour.
Remove foil and sprinkle with remaining mozzarella. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
*Note any vegtables can be used I typically use spinach, peppers, onions, carrots and zucchini or broccoli but anything you have around the house will do.
Share healthy recipe ideas here. Also tips on preparing veggies is always appreciated have to keep feeding those babies good nutritious foods!
***Note I'm moving this thread from its previous forum so I will copy and paste the recipes from that one so we have them all in one place so not all the threads are my ideas the credit for some of the veggie ideas goes to other members who contributed on the old thread***
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