all 0's like broccoli..

Do you have a Foreman grill? My faves are squash, zucchini, and asparagus. Spray a little non stick spray on Foreman and grill until you see grill marks. Season with low or no sodium seasoning while they cook.

i use the Ziploc Steamer bags... you fill up how much veg you want per servings (bag is marked in 1/2 bag or full bag) and add 1 Tbsp. of water then microwave per directions on the bag. You can use fresh or frozen.

if you want things closee to zero cals. eat just about any green produce and steam it. For a few more healthy calls spritz with liver oil and roast. I do kale like that an love it!

I also eat tomatoes like crazy oine plum tomato has 11cals. I sprinkle a little salt a peper on it and eat it.

for somthing super easy look at the birds eye frozen steam in bag veggies. Other people make steam bags but birds eye seems to have thelargest selection.

Liver oil???

ANYTHING that is user-entered should be double-checked unless it says hundreds of people have confirmed. And even then, I still double-check it the first time I enter it.

Starches:
Try baked brown rice...Alton Brown has a good recipe and it's basically foolproof. Make sure you use a decent quality rice (I use Lundberg and it comes out amazing even though I spent 25 years thinking I hated brown rice).
Quinoa and couscous are pretty foolproof
Baked sweet potato: Poke holes in it with a fork, wrap in foil, bake at 400-450 degrees until fork tender. I eat them plain but you can add salt/butter/pepper/etc

For proteins:
Take a tilapia filet, roll in bread crumbs (I use lemon pepper panko), bake for 12-15min at 350 degrees
Marinade a chicken breast in a healthy salad dressing and grill (I use my little George Foreman...for some reason it's pretty much the only way I can cook chicken properly)
Trim the fat off sirloin tips, place on rack, place rack on cookie sheet. Cook at 400 degrees until desired doneness. Add salt, pepper and any other seasoning (I usually use a garlic pepper grinder)
Place salmon on foil lined cookie sheet (skin side down). Squeeze citrus juice over it (I use lemon and/or orange) or coat with whole grain mustard. Bake at 400 degrees 15-18min or until cooked through

Veggies:
Asparagus: wash, trim ends if tough/dry. Line up on a lined cookie sheet and spray with olive oil. Crack salt and pepper over them and cook at 375 until fork tender but still a little crisp. Green beans can be done the same way.
Salad. Can't mess up salad
Beets: wash, trim ends, boil until fork tender, peel while running under cold water
Spinach or other greens: put a little olive in a pan on med-high, add chopped garlic and/or onion. Add greens and stir until wilted. Season as desired


Have you considered a crockpot? Most of the meals made in them require dumping in a bunch of ingredients and turning it on

Here are some of my fave ways to eat just about any veggie:

steamed & add a lil bit of butter and what ever seasoning you want, I love lemon juice on just about anything steamed!

toss in a lil olive oil, season to taste and roast in 350 - 400 degree oven until golden

heat a lil oil of choice in non stick skillet-add veg of choice & a tad of low sodium soy sauce (or terriyaki) and sautee' until done

heat a lil oil of choice (or render a couple of slices of bacon) in non stick skillet-add veg of choice, salt & pepper, italian seasoning and sautee until tender crisp then dump in a can of no salt diced tomatos and simmer until desired doneness is reached

if you aren't used too cooking fresh veggies, start with the above basics then work your way into complicated stuff. You'd be amazed at the variety of tastes that you can get with these techniques just by varying your flavorings. I used to be so scared of herbs because what if they're terrible tasting and then I'm stuck with this whole jar of seasonings but I just started trying stuff and voila'!

also, you can ditch the oils if you want-esp when using a non stick pan.

I RECOMMEND WEN U BUY ANY VEGGIES N A BAG WIT DA
NUTRITION FACTS ON DA BACK OF DA BAG JUX ENTER WAT
U C. IF U R BUYING FRESH JUX MAKE SURE DAT UR PAYING
CLOSE ATTENTION 2 DA DATABASE & TRY 2 LOG AS ACCURATELY
AS U CAN. IF IT DNT LOOK LIKE IT CUD B RITE JUX DO SUM
MORE SEARCHING

lol

Broccoli has all 0's on the calorie scale thing from calories to protein ..My bad I should have explained that better

It shouldn't be all 0s. It has carbs and calories and a little protein.

When hunger strikes me and i'm cutting close on my daily intake of calories I break out some dill pickles... only down fall is the sodium.

Calories 0
Sodium 420 mg
Total Fat 0 g
Potassium 0 mg
Saturated 0 g
Total Carbs 2 g
Polyunsaturated 0 g
Dietary Fiber 0 g
Monounsaturated 0 g
Sugars 2 g
Trans 0 g
Protein 0 g
Cholesterol 0 mg
Vitamin A 0%
Calcium 0%
Vitamin C 0%
Iron 0%

LOL try again. Pickles have calories.

Nutrition Facts

Dill Pickles

Serving Size: 1 large (4" long)

Amount Per Serving

Calories 24.3

Total Fat 0.3 g

Saturated Fat 0.1 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.0 g

Trans Fat 0.0 g

Cholesterol 0.0 mg

Sodium 1,730.7 mg

Potassium 156.6 mg

Total Carbohydrate 5.6 g

Dietary Fiber 1.6 g

Sugars 4.7 g

Protein 0.8 g

Don't assume everything on the internet is true...

I dont understand why I didnt win.
I guess ice would have been better than plastic!!*kitten*!!..lol jk ..you do win .I started the worst thread ever.

I wouldn't say worst thread ever, you where just confused which happens to us all!