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SYLPHINPROGRESS's Photo SYLPHINPROGRESS SparkPoints: (102,433)
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3/25/18 1:34 P

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Vegetable omelets and frittatas -- great in and of themselves and are a great way to use up what you've got before stocking up again.

I'll quickly saute in olive oil any mix of the following, sliced and/or chopped: Onion (very thin), asparagus, bell pepper, green beans, peas ('regular,' snow or sugar snap), tomato, spinach, cauli, broccoli, et al. Season as you prefer. When the vegetables become tender (not soft), pour in the beaten eggs. Alternately, saute them in one pan and then add to an other in which you've already placed the eggs. If you like, sprinkle with grated parmesan.

(No carrots, but that's my own taste -- the sweetness tastes out of step with the other vegetables.)

I use fresh vegetables out of habit. Some frozen products should work well.

In truth, my finished dish is a lazy cross between an omelet and a frittata. I cover the pan on stove-top until the eggs just cook through.

Edited by: SYLPHINPROGRESS at: 3/25/2018 (13:37)
LAURIE, NYC
No one said it would be easy, but it can be easier.

There is substance in glibness and vice versa:
"If you're going through hell, keep going."
-- Winston Churchill, master of both?


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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,647)
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3/23/18 7:00 A

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Trader Joe's has a pre-diced mix of onions, carrots, and celery (mirepoix) and I've seen it at another store but not so nicely diced.

I usually precook these all at once and return to the fridge.

With a couple of eggs and 1/4 cup of mirepoix, you have an omelet with 3 veggies (4 if you sprinkle parsley over it).

Mix mirepoix with something like tuna and an egg and make a tuna pattie. 3 veggies.

Mix mirepoix with ground meat and an egg and put into small casserole to bake for half an hour. Cover with ketchup or diced tomatoes before baking. 4 veggies

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There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.


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PAMELALEASK16's Photo PAMELALEASK16 Posts: 3
3/22/18 5:45 P

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Stirfry, I cook it a couple of times a week. I use chicken but I don’t see why you can’t use ground chicken. I add frozen stirfry veggies (no sauce), frozen mixed veggies, can of water chestnuts for crunch, can of diced pineapples (I drain the juice then I rinse them under water) and then I steam a bag of cauliflower rice and throw that in. I use Kikkoman reduces sodium teriyaki sauce instead of soy sauce. Yummy.

FOOTTREKKER's Photo FOOTTREKKER SparkPoints: (2,229)
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3/7/18 8:30 A

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One of my favorite salads is Spinach, strawberries, and sunflower kernels with a dressing that is on the balsamic side. Easy to make and I get all my food groups in one serving.
donna



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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,647)
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3/6/18 6:06 A

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I steam a lot of my vegetables using one of those collapsible inserts. Broccoli, shredded cabbage, etc.

I like roasted vegetables. Plenty of SparkRecipes for these. But I usually just cut an assortment into about the same size, shake in a plastic bag with a powdered vegetable broth (instant seasoning) bake covered for 30 minutes and then bake uncovered for another 30 so they carmelize.

It's pretty easy to make soup with bags of already cut frozen or fresh veggies. Some sort of broth, and then random assortment. Bag of cole slaw, bag of onions, celery, carrots, bag of sliced brussel sprouts. I've found it easier to work with kale if I cook it separately and then liquify it with a stick blender.

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There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.


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URBANREDNEK Posts: 3,432
3/5/18 7:10 P

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sparkrecipes.com has a great selection that you can search through. As mentioned, most soups and stews will have lots of veggies, as will stir-fry recipes and casseroles.

Personally, I like to chop up a huge mix of different veggies, coat them in a Tbsp of olive oil and a dash of salt, and then roast them in a single layer on a parchment lined sheet pan at 400 deg F for an hour or so, until they are nicely caramelized. I do enough for about 4 meals in total, so that I just have to add in some protein and a vinaigrette dressing for a "roasted veggie salad" lunch for a couple of days, and can just either re-heat as a side for the next dinner, or chop them a bit smaller and toss them in a skillet with some eggs for a quick and tasty "hash" meal.

An article that might give you some ideas is here: www.sparkpeople.com/blog/blog.asp?post=59_
creative_ways_to_sneak_some_veggies_in
to_your_diet


The great thing about veggies is that there is such a huge variety that you are bound to find some that you really enjoy! Keep an open mind, try some different preps, and have fun!

Sir Terry Pratchett:

"Science is not about building a body of known 'facts'. It is a method for asking awkward questions and subjecting them to a reality-check, thus avoiding the human tendency to believe whatever makes us feel good."


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SHENZOSPEAKS's Photo SHENZOSPEAKS Posts: 210
3/5/18 1:30 P

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Soup and Stews. I know it sounds a bit boring, but you can add almost any veggies that you have and even skip the proteins. Pasta is nice one too, in the summer months I will saute veggies with a little olive oil and herbs or spices, then add a small amount a pasta. Pasta sauce doesn't have to be tomato based.

Good luck. Let us know what you make.

GIBSONJ338 SparkPoints: (3)
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3/3/18 5:00 P

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I went to my doctor and she said she wants me to lose weight. She said to eat lots of vegetables and lean meat such as turkey and chicken. What are some healthy recipes that are inexpensive and easy to make for supper? I know how to operate the oven and stove and do not mind recipes that take time to make.

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