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PROVERBS31CHICK's Photo PROVERBS31CHICK Posts: 67
4/4/12 12:32 P

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Thanks for the encouragement. I've loved to cook since I was a small child, tinkering with my Easy Bake Oven. It's my love of cooking that has my husband so overweight! I must use my powers for good. LOL I hope I can keep up the enthusiasm of preparing interesting vegetable side dishes. Without variety, this journey will become very boring and unpleasant. Last night I make Sweet Potato Chips in the oven, using nothing more than a vegetable peeler and some cooking spray. Fifteen minutes later, we had a sweet, tasty snack. That's a smart carb if I ever heard of one. I took the remaining sweet potato and cut it into cubes (3 cups) baked them until tender and then mixed with 1tsp of brown sugar and 1 tsp of butter. I know sugar is considered a no-no, but I hate artificial sweeteners, so I'll walk an extra 10-15 minutes today to make up for it. Besides, when you break it down by 1/2c. serving, that 1tsp of sugar and 1tsp of butter become pretty negligible, fewer than 6 cal/.5g fat from the butter and less than 1 cal from the sugar. I can live with that, especially since sweet potatoes are so filling and so nutritious.

Just keep swimming, just keep swimming... -Dory, Finding Nemo


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WATCHMEGO!'s Photo WATCHMEGO! Posts: 2,768
4/3/12 10:13 P

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Wow, Proverbs, you are a great cook! I love the slaw thig you did. I have it with the Asian Beef frozen dinner. It is wonderful!

Planning is key and it sounds like you've got that going on big time. I anticipate great things for you!

Emily - Houston, Texas

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PROVERBS31CHICK's Photo PROVERBS31CHICK Posts: 67
4/3/12 11:20 A

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This is only my second day, but I'm a planner so I spent the weekend thinking about this very question. On Sunday, we went to the market and I loaded up on vegetables. I bought asparagus, bell peppers of all colors, zucchini, summer squash, cole slaw mix, and plum tomatoes. When I got home, I chopped up everything but the spinach (which I purchased in a HUGE container). In a large mixing bowl I measured out 2 tsp. of extra virgin olive oil and place a bunch of the squashes in with a bunch of the peppers. I added some garlic paste and a little onion powder. Coated all of the veggies and then poured them out onto a cookie sheet and baked them for an hour. The peppers were carmelized and though the squash was a bit over done, it was still really good. So far, we've paired it with the salisbury steak, chicken cacchiatore and chicken enchilada.

I sauteed 4 cups of the fresh spinach with some garlic and red pepper flakes. It was awesome! Unfortunately, four cups of fresh spinach only results in 1-1/2 cups of cooked spinach, so I'll have to remember that for the future. We paired this with the salisbury steak and enchiladas, though I don't think it really goes with the enchiladas.

Did the same with the asparagus and had that with the tortellini, but it could have gone with any of the other entrees, except maybe the enchiladas. I'm a purist, I really think the best accompaniment for those is the traditional lettuce and tomato, onions, pepper, maybe some corn.

I took the remaining squash, peppers and some chopped tomatoes and sauteed them with garlic paste, onion powder, and a little oregano. We'll put this with an italian entree today or tomorrow. The remaining tomatoes and fresh spinach have been reserved for salad. I bought some canned beets to chop and put into my salads to make them more interesting. I think I may add beans as well, where a powerfuel is called for. I also add a splash of balsamic vinegar in place of salad dressing. It's enough for me and I couldn't get a bite down without it, but I don't like the artificial this and than in the low cal, fat free dressings.

This morning, I sliced a tomato and sprinkled it will black pepper (fresh cracked is better, if you have it) and put it alongside my ham & cheese omelet. Dang, I could have added the asparagus here too, but didn't think of it. Next time.

I'll sauté the cole slaw mix with garlic and maybe half of it with garlic and ginger for an asian feel. Not sure what we'll pair it with, but it's filling and nutritious, so it's a good bet. I'm guessing we'll put it with beef or pork. I'll keep you posted.

I haven't done anything with fruit, since it's not unlimited, but where a smart carb is called for, you could stew some apple to go with pork, or add fresh (julienned apple/pear, orange sections) or dried fruit (raisins, cranberries) to a salad. I know, salad, salad, salad, but I have to say, I feel like salad is my salvation and keeps me from being hungry between meals.

HTH

Edited by: PROVERBS31CHICK at: 4/3/2012 (11:29)
Just keep swimming, just keep swimming... -Dory, Finding Nemo


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JUNETTA2002's Photo JUNETTA2002 Posts: 5,024
2/27/12 10:33 A

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We have so many salads. We have been trying to come up with some other thoughtrs. I had asparagus but my husband doesn't like anything but the standard veggies. corn peas green beans.

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LOU1DAY's Photo LOU1DAY SparkPoints: (61,061)
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3/29/11 5:28 P

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Sometimes, I find myself wondering what veggie would go well with a particular meal.

I have my all-time favorites (for instance, I have always liked green beans with spaghetti or similar pasta), but some of the NS meals are new to my general diet. I like them, but I find myself wondering what protein or veggie they go with.

I've discovered I really like serving some of the meals over a bed of shredded cabbage & carrots (cole slaw blend), whether it's heated or not.

Any suggestions? What do you like to eat with what NS meal?

Lou
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