I will be back later to add to this, but is it possible for this to be a sticky? I think its really helpful and i think a lot of people would REALLY enjoy this thread

Unfortunately, I do not have a recipe, per se, of what I do to my vegetables before I eat them. But I will share how I make 'em!

I use frozen vegetables. I put them in a Gladware container, with the lid covering it & a little space for steam to come out. I don't add water as you would just have to drain it off & the steam from the veggies is moisture enough.

I cover 2 cups of vegetables with a tiny bit (if I measured it I would say no more than a teaspoon, you just want a nice drizzle) of olive oil. I then sprinkle on whatever I am feeling like that day. I have a couple different varieties of Mrs Dash, but what I really love is this blend from those Tastefully Simple parties--you can use it to make dip, yes. But I've only done that once. I mainly use it for sprinkling over hot pasta or vegetables. It has a great flavor & you don't usually need anything else, except I am Italian, so I add a little bit of:

This!!! You can make an awesome dip with it, but I prefer it as something that I sprinkle over vegetables or pasta for a great flavor without having to chop any actual garlic.


My grocery store has their own brand so I've tried all the different varieties, they have Scandinavian, Italian, Oriental, California, Winter, and Wisconsin blends. I also do this with frozen spinach.

Oh & for weekend breakfast, I saute some vegetables (pick your poison, onions, tomatoes, zucchini, mushrooms, spinach, leftover cooked broccoli, peppers, etc) in a small nonstick pan w/a little bit of olive oil until a little soft, then I beat up 2 eggs & pour over. I sprinkle some Penzey's Fines Herbes on top & put the lid on it. When the eggs are set, you are done!

This turns out different every time based on what we have in the fridge. Awesome!

I made a new thing this weekend that turned out really good and so beautiful. 89. Roasted Peppers with Tomatoes
Cut sweet peppers in half lengthwise (red, yellow, or green) and clean out seeds. Oil cut surface and inside lightly with olive oil and place in pan, cut side up, so you have little "boats". Place two anchovy filets in an X in the bottom of the boats, or use a little anchovy paste, or skip this, if you hate anchovies. fill the boats with grape or cherry tomatoes in a single layer (I could get about five in each of mine). Drizzle each with 1/2 tsp of olive oil, sprinkle with coarse salt, fresh thyme, and a few capers. Bake at 450 degrees F for about 15 minutes.
If you use different colored peppers and a contrasting color of tomatoes, it's gorgeous, like little jewel boxes! I used a yellow pepper with red tomatoes, and a green pepper with yellow tomatoes, and I had a few purple tomatoes thrown in for contrast (I had a "combo" box from the farmer's market). I will keep this recipe for when I want to impress company. Wish I could post a picture but my desktop is down right now, maybe later.

I'm bumping this up! It looks like this thread never made it to 101. I don't have any recipes to add, but I'm here hoping to find veggies I can eat/tolerate. Does anyone have anything to add? How about even recipes that heavily incorporate veggies (maybe some with rice)?

:hun: These are great..I wonder if we could make a folder for recipies (Im sure there is another forum for it, but I only visit this one :lol: ) and stick the 101 ways to make ____ in it, and sticky them?

hi. i just found this thread. there are indeed very great ideas that i need to try. the only thing that stops me..are these receipes time consuming? i tend to get stressed out with my studies and work and I hope it won't take so long to cook.

Great thread to bring back for the new year!!! Any more additions??

Robin mentioned this thread in another thread and I have enjoyed reading through it. I thought I would bump it up. I have struggled with my veggies. For years I only cooked them southern style, fried or heavily seasoned with grease and/or tons of butter and cheese. Discovering new vegetables (to me anyway!) and better ways to cook them has been a great part of this journey.

This week I am going to try some of these. I am especially looking forward to Robin's Roasted Green Beans!

Originally Posted by time2lose:
Robin mentioned this thread in another thread and I have enjoyed reading through it. I thought I would bump it up. I have struggled with my veggies. For years I only cooked them southern style, fried or heavily seasoned with grease and/or tons of butter and cheese. Discovering new vegetables (to me anyway!) and better ways to cook them has been a great part of this journey.

This week I am going to try some of these. I am especially looking forward to Robin's Roasted Green Beans!

Thanks so much for reviving this thread. Veggies have been my savior now for almost 3 years. They make up the bulk of my foods that I eat. I owe them a lot.

Those green beans are a staple in my house. We eat them at least once a week.

Here's a couple of new ones worth trying:

3 Mushroom Salad
Serves: 4 at about 89 calories each

1 1/2 cups thinly sliced button mushrooms
1 cup sliced portobello mushroom caps
1 cup thinly sliced ****ake mushrooms
2 Tbsp. chopped fresh parsley
1 Tbsp. minced shallots
3 garlic cloves, minced
1/4 cup sherry vinegar
1 Tbsp. low sodium soy sauce
2 tsp. honey
8 cups gourmet salad greens
2 Tbsp. chopped walnuts, toasted

Heat nonstick skillet which has been coated with nonstick cooking spray spray. Add mushrooms, parsley, shallots, and garlic; saute 3 minutes or until tender. Combine sherry vinegar, soy sauce and honey; add to skillet. Remove mixture from heat and spoon over salad greens. Sprinkle with walnuts.


Three Pepper Salad
2 red sweet pepper, cored and seeded
2 yellow sweet pepper, cored and seeded
2 orange sweet pepper, cored and seeded
1 small sweet onion , peeled
1/4 cup chopped fresh parsley or fresh basil leaves
Coarse salt and freshly ground black pepper
1 tablespoon rice vinegar
1 tsp or less, sesame oil
Slice sweet peppers into matchstick-size pieces and place in a large bowl. Slice onion into matchstick-size pieces and add to the bowl. Add parsley or basil. Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well.
Cover and refrigerate approximately 1 hour before serving.
MAKES 6 SERVINGS. ABOUT 50 CALORIES PER SERVING. .

Robin,

This may be a dumb question, but what type of green beans do you use? Here in South Carolina our most common green beans are a thick bean that we usually call string beans. You need to snap the string off of the beans. They are so thick that I wonder if roasting this way will work.

I think that I may need to look for a thinner bean.

Originally Posted by time2lose:
Robin,

This may be a dumb question, but what type of green beans do you use? Here in South Carolina our most common green beans are a thick bean that we usually call string beans. You need to snap the string off of the beans. They are so thick that I wonder if roasting this way will work.

I think that I may need to look for a thinner bean.

What I use is called green beans as well. And I snap off the tip. But, they're not all THAT thick. Truth is they actually vary from week to week. I have had them fairly thick every now and then. I would just use a bit more cooking spray on them and roast a bit longer. You do need to experiment with them. It might take more then one attempt to get the "knack" of it. But don't give up! They're really, really good.

Thanks to all of you for these wonderful recipes, I really need them, am getting a little bored with what I have been eating. However, I found this recipe in the low carb recipe section of 3fc and it is simply wonderful. It was posted by Olivia627, hope she doesn't mind I post is here:
MOCK Cracker Barrel Hashbrown Casserole

1 large spaghetti squash, cooked and shredded with fork
(I baked mine for an hour or so, until desired tenderness)

1 can condensed cream of chicken soup
(I used Campbell's Cream of Chicken and Mushroom because of its lower carb count)

1/4 cup water
4 tablespoons margarine, melted
1/4 cup finely chopped onion
2 cups shredded Colby or cheddar (you can use light cheddar)
Salt and pepper to taste
A couple handfuls of cheddar to sprinkle on top after baking (opt)

Mix squash, water, chicken soup, margarine and onion in a big bowl until well blended. Add cheese and mix well. Pour into small casserole, like an 8x8.

Bake in preheated 350 degree oven about 45 minutes or until casserole is heated through and cheese is melted. Remove from oven and sprinkle with more cheese if you like. Let stand until firm. Serves 6-8.
__________________
~Hope~

Yes...we need more ideas, Im in a food rut! anybody?

A couple of weeks ago while I was at home my mother made her squash casserole that I love. I did not eat it because it contained so much butter, cheese, and Ritz crackers in addition to a couple of eggs that I knew the calorie count had to be very high. I have been craving it ever since so I made a lighter version last night. It turned out great and I enjoyed every bite. Thought ya'll (I am southern) might like it too.

I sliced three squashes, the yellow summer type, and a small onion which I boiled until they were very soft. I drained the water and put in small baking dish. I stirred in: 1/4 cup of eggbeaters, salt, pepper, 1/4 tablespoon of margarine, 2 tablespoons of sharp low fat cheese and three crushed Townhouse Reduced Fat Crackers. I made a topping with 3/4 tablespoon of melted margarine and 6 crushed Townhouse Reduced Fat Crackers. Baked at 350 degrees until browned, about 20 minutes.

The entire dish had 359 calories and I ate half. That is a little high in calories but it satisfied my craving.