Need Vegetable ideas

Green giant valley fresh steamers or birdseye steamfresh. They are in the frozen section. Just heat up and serve. I eat at least one bag a day.

SOMEONE SAID TO GRILL THEM - I WONDER IF THEY MEANT ON THE CHARCOAL BBQ GRILL OUTSIDE. I DID THAT FOR THE FIRST TIME IN MY LIFE AND I NEVER THOUGHT A VEGGIE COULD BE HEAVEN.

Put squash or slices of eggplant under the broiler after brushing them with olive oil. Season them with salt and pepper, garlic if you like that, or some Italian seasoning.

I also experiment with cooking my frozen veggies, then letting them cool off and trying different salad dressings on them. Sort of like a salad with less work.

We roast most anything; asparagus, green beans, broccoli, kale, etc. A little olive oil, salt pepper and you're done. Easy and yummy.

I've been eating alot of frozen vege's lately -- I am into the Healthy Colors, which are lightly sauced, and about 40 calories / serving.

I will also use flavored olive oils when I stirfry -- I really like the Monini White Truffle olive oil.

Asparagus with Lemon and Tarragon

1 bunch of asparagus about 1 1/4 lbs with woody bottoms removed and cut diagonally into 2 inch pieces
1 T water
1 T olive oil
1/2 t finely grated lemon zest
2 t fresh lemon juice
1/4 t salt
pinch of freshly ground black pepper
1 t chopped fresh tarragon

Place the asparagus in a microwave-safe bowl with the water, cover tightly and microwave on high for 2 minutes. Drain well.
While the asparagus is cooking, whisk together the oil, lemon zest and juice, salt and pepper in a small bowl. Pour the dressing over the asparagus, add the tarragon, toss and serve.

Serving size 1/2 C
Calories 60
Fat 4g
mono 2.5g
sat 0.5g
protein 3g
carb 6g
fiber 3g
sodium 148mg

Yum!! Bump:flowerforyou:

Veggies are amazing and u can doing awesome things with them! I recommend stocking up on them when you do your shopping and when you get home cut them up and stick them in baggies for easy snacks and meals - you will really find that you eat so muchmore when they are convenient! Here are a couple of my cauliflower favs!

Cauliflower 'rice' - take raw cauliflower florets and throw them in a food processor with some Onions and garlic and depending on what your pairing it with with will depend on the seasonings - I.e for Mexican I throw in some red peppers and cilantro and cumin and once pureed I throw them in a pan with a little veggie stock (you can use beef or chicken too) and then sauté it until tender. it's a great substitute for rice! You can use this for a healthy version of Asian fried rice or any other kind of rice dish as well!

Cauliflower mashed 'potatoes' - cut up cauliflower and cook it with some onions and garlic and your favorite herbs with some stock and once tender throw it in a food processor until smooth - if you increase the stock amount you can also make an amazing cauliflower soup reminiscent of potato soup But with a lot less cals

Grilling anything is awesome. One thing I've recently discovered:

Roasted broccoli and garlic
Take a head of broccoli and cut off florets. Use 1-2 garlic cloves (more depending on taste), salt and pepper. Spray a dish with Pam olive oil spray. Throw all the ingredients into the pan and stick in the oven on oh, maybe 425 until the broccoli reaches desired doneness. The next step is crucial. cut up just a little of Velveeta and stir it in. We use just enough to coat. I hate broccoli but I would eat this everyday. The garlic really breaks the bitterness of the broccoli.

I fry up some onion and garlic in a soup pot with a tiny bit oil, go through my fridge and throw in any veggie i can find. (clean and chop first) then I add veggy broth for an amazing soup. Bring to a boil and simmer for 20 minutes. I usually add salt/pepper/ thyme and red pepper chile flakes. Almost zero calories a bowl and its warm and delicious and surprising filling.