Need Vegetable ideas

Tonight we grilled veggies. I brushed portabella mushroom caps and asparagus with olive oil and sprinkled with salt, pepper and garlic powder. Awesome!!!!!!!!

my recent favorite - and since it's summer time and this is a fresh choice - is corn on the cob (cut if off so you have a bowl of kernels), black beans, avocado and lime juice and salt. It's amazing. I do not cook my corn - I take it fresh off the cob, it's juicier and I think much tastier that way. I either eat this on it's own or put it on top of fish or chicken. You can also add red onion if you like or cilantro. MMMMM...so tasty! Now I'm hungry.

roasted red peppers or roasted eggplant, YUM!

http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

Great recipes for all kinds of veggies!

I'm a roaster of veggies. Cauliflower, broccoli, green beans - all are soooooooo much better roasted in the oven. 425 degrees F - add a tiny bit of olive oil, salt, pepper. They all take different times - depending on how you like your veggies. I like crunchy so cauliflower ~ 15 minutes, broccoli ~5, green beans ~3-5 minutes. Sometimes add fresh thyme, chopped garlic, red pepper flakes. Yum!

Snack : Stuffed Red Pepper or Pasilla.
178 Calories : 24g Protein : 17g Carbs : 1g Fat

The Pasilla is a bit thinner. Only cook it 10 min


Peppers - Sweet, red, raw, 1 large )
Nonfat Feta Cheese, 1.6 oz
1 Fresh Garlic Clove
Red Onion 2 Tablespoons
Mushrooms raw 3/4 cup
Real Turkey Breast 1.6oz

· Spray the red pepper with pam. Throw the red pepper on the top of the grill or stove burner. Yes stove burner.
· Cook on med/hi until the side is fairly black. Flip and repeat until all sides are done.
· Scrape off the blackened part. Be gentle enough not to go thru the pepper.
· Mix or blend all of the items
· Put pepper into a coffee cup or bowl in the stand up position.
· Stuff the red pepper.
· Cook for 15 min at 425.

Enjoy Joy

Great low calorie snack. No, it is not immediate. The micronutrients are phenomenal. Potassium, Iron and the whole works.

I put fresh spinach in my protein shakes, can't even taste it in the end. I also put frozen spinach in pretty much any dish, especially pasta.

One of my favorite websites for new recipe ideas is supercook.com. You can enter the foods you already have in your pantry and it will show you recipes you can make right away! You can also choose to highlight particular foods you want to use.

i'll steam some veggies for dinner, than add the cold leftover ones for my salads the next day.

I like beets roasted in the oven. then I cool them, peel, slice, and wow! great on salads.

I also like to add veggies to already made soup--ie,store bought or take out. The soup goes farther that way.

Saving this!

I recently found this as "wonderfulness!" - Spaghetti squash (boiled or baked) - then take the "spaghetti" and fry it up in a frying pan (no oil or butter required) and add as much frozen "mixed veggies" as you'd like and get it all nicely heated up... throw some garlic powder on it while its warming up... then plate it and squeeze some deli, horseradish, wasabi, or any other Flavorful mustard next to it and dip it in the mustard! YUM!

My favorites are:

1) Carrots, yellow squash, and zucchini--cut into long pieces, tossed in a bit of oil and liquid fajita marinade (Claude's is awesome), then grilled or cooked in a cast iron skillet if unable to grill outside. Eat as a side or as a fajita (with or without meat) in a whole wheat tortilla. Great with a squeeze of lime.

2) Roasted root vegetable (usually carrots, beets, and sweet potato)--cut carrots and sweet potato into similar sizes, toss with oil, kosher salt, and pepper, roast in 400 oven (usually about 30 min). Put beets whole in a foil packet tossed with oil, roast at the same time (usually an hour). Peel and chop beets, season if desired. Great as a side mixed all together and I love it on a salad as well.

3) Fresh Brussel sprouts--trim, clean, slice length wise. Cook face down in a lightly oiled pan with chopped shallot or red onion. Add water or veg stock if they get too dry. Once they are browned a bit on the cut side, add veg stock to just cover bottom of pan, add minced garlic, lemon juice, and red pepper flakes if you like, then cover the pan and cook until tender. Don't add too much liquid, you don't want to boil them. You can always add more, you can't take away. Also good with dried cranberry added and a bit of chopped walnut, just go easy on the garlic if you go this route.

Mashed swede and potato, season with black pepper.
Mashed swede and carrot, season with black pepper.
Baked mushrooms.
Stir fried veg (almost anything) with soy sauce, served with a drizzle of chilli sauce.
Cooked beetroot tossed in balsamic vinegar.

I love veggies... mmm...

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

This! I love roasting veggies. You can do it with just about anything. I even roast chunks of sweet potatoes or butternut squash and sprinkle cinnamon before baking. So good in the fall!

Another favorite recipe of mine is green beans sauteed with mushrooms and onions. I saute the onions and mushrooms in a pan(you could throw in some garlic too). I microwave one of those steamfresh bags of green beans, drain it well and add it to the pan. So quick and yummy.

I love grilled veggies.. Especially grilled portabella mushroom caps.. Take a lg.portabella cap and take the gills out.. marinade with a little bit of olive oil, garlic, and balsamic vinegar..Place on grill until desired doneness.. You can either eat them plain OR.. I add a reduced fat cheese slice, lettuce, and tomato and make a burger out of it.

Another good recipe is portabella pizza.. same thing..take gills out..broil in oven for a few minutes..place sauce and whatever toppings you want along with cheese..return to oven say 400 or so and bake until done.. Pizza without the guilt! Enjoy