|
101 Ways to Make Vegetables
I loved the 101 Ways to make chicken thread! I need some ideas and recipes to make Veggies! I get so tired of plain steamed ones. What's good?
1. Cheesy Butternut Squash Peel, seed, and cube a butternut squash. Put the cubes in a steamer over boiling water until fork tender. Take a cup or so of squash cubes and place them on a cookie sheet. Salt and pepper them to taste and add a little spray of butter flavored spray. Grate a SMALL amount, an ounce or so, of lowfat cheddar (I love to used smoked cheddar) and sprinkle it over the top. Then crush 3 lowfat Ritz crackers and sprinkle them on the cheese. Spray with Pam or buttery spray, and bake at 350 degrees for about 10 minutes or until the cheese is melted and the crumb are browning. VERY yummy. Lyn TWENTY SIX pounds gone! My Blog: www.escapefromobesity.blogspot.com |
2. Spinach, Italian style
1-2 bunches fresh spinach 1 tbsp olive oil 1 clove garlic, minced (1/2 tsp if you are using the bottled kind) 1 tsp salt Wash spinach in a solution of salted water, let soak for a bit, to get all the ickies off. Prepare a kettle of water, when it comes to a boil, put spinach in for 2-3 minutes. Remove spinach & drain thoroughly. DO NOT throw out all of the spinach water. Save about a third or a quarter (depending on how much was in the pot originally) and bring that to a boil with the oil, garlic, and salt. When it's simmered for 15 minutes, return the drained spinach to the water and simmer for another 20. Remove spinach from water & enjoy. (I used the leftover spinach broth to make vegetable soup) |
3. Vegetable Soup
Spinach broth from recipe above 1 can cannellini beans, rinsed & drained 1 bag frozen Italian Blend vegetables 1 tbsp Italian seasoning Bring spinach broth to a boil, add beans and seasoning. simmer 5-10 minutes, stirring occasionally. At the very tail end (before you are serving) add the bag of vegetables. Simmer until vegetables are heated through. Serve with a sprinkle of parmesan on top. |
Sweet Potato Bake
K, Lyn, I love this idea. I have posted this recipe before. Apologies to South Beach Diet, as it is a recipe from there, but I have simplified and offer some modification.
Bake a bunch of Sweet Potatoes. Cool, peel, and mash. Throw in some grated fresh ginger root (I use a lot!) grated peel from one orange, some cinnamon, some Spenda if you think you want it (I don't). At this point, you can throw some chopped pecans on top and bake til hot......or.......you can do what the South Beach recipe says to do: add a half cup of skim milk, and one or two beaten egg yolks. If you do this, be sure to reheat long enough and hot enough to thoroughly kill any salmonella that might be in the eggs yolks. Either way is sooooooooo good. :carrot::carrot: |
hmmm I'm so glad I am cooking dinner, cause this is making me hungry! Something simple over my way.... something easy. Get a couple bags of frozen sliced carrots (or fresh if you want) and steam them. When they are done, drain them and spray them with I Can't Believe Its Not Butter spray. Then sprinkle some cinnamon - as much as you like. Stir and enjoy!
|
Lasagna of sorts, I guess a casserole
My mom made this for me once and I absolutely loved it, she took potatoes and zucchini and sliced them up in the little circles (just regular slicing not lengthwise is what i'm trying to say) and then started layering. She took a little bit of spagetti sauce and put it on the bottom and then layered zucchini, on top of that potatoes, and sauce, this continue for a couple of layers and then was topped of with mozzarella cheese. She baked it at 350 for about 15 or so minutes. I thought it was amazing. You could even add your own kick by cooking the veggies first in olive oil and garlic and then layer, and you can do many different veggies if you please. |
7. Carrot & Raisin Salad
- Makes four half-cup servings 2 cups carrots 1 single serving box raisins 1 cup pineapple chunks & a little juice 1 Tbsp. low-fat mayo desired sweetener In a small bowl, cover raisins with water and set aside until they plump up. Shred carrots. Chop or shred pineapple chunks. Mix carrots, raisins, pineapple, and mayo together. Add sweetner to taste. Refrigerate. 8. Herbed Broccoli 4 servings 4 cups broccoli flowerets -- cut in 1" pieces 2 tablespoons olive oil -- or vegetable oil 1/4 teaspoon basil 1/4 teaspoon oregano 1/2 teaspoon salt 1 clove garlic -- finely chopped 2 roma tomato -- seeded and chopped 1. Heat 1-inch water to boiling in 10-inch skillet. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel. 2. Heat oil in same skillet over medium heat. Stir in remaining ingredients. Heat about 1 minute, stirring frequently, until hot. Add broccoli; toss gently. Per serving: 65 calories; 5 gms fat; 0 mgs cholesterol; 320 mgs sodium; 5 gms carbohydrates; 2 gms dietary fiber; 2 gms protein. 9.Glazed Carrots (Simply the Best) 4 tsp reduced calorie margarine 1/4 red onion chopped 1 T fresh lemon juice 2 tsp honey 1/8 tsp cinnamon 1/8 tsp salt 4 carrots, sliced and steamed In a medium nonstick saucepan, melt the margarine. Add the onion and cook, stirring as needed, until softened. Add the lemon juice, honey, cinnamon and salt; cook, stirring constantly, until heated through and well mixed. Add the carrots and toss to coat. Serves 4: 74 calories, 2g Total Fat, 3 g Dietary Fiber 10. Cauliflower Poppers 1 head cauliflower, cleaned and cut into bite size pieces 1/2 tsp chipotle chili powder (or normal chili powder for less heat) 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp cumin 1/2 tsp salt 2 tsp olive oil Preheat oven to 400 put cauliflower in a big baggie, add oil. Zip closed and shake to evenly distribute oil. Combine spices and add to cauliflower, close bag, shake. Bake on a baking sheet until tender, about 10-15 minutes. 11. Warm Cauliflower in Oil and Vinegar Serves 4 1 large head of cauliflower, broken into florets 2 TB red wine vinegar 1.5 TB olive oil salt (preferably sea salt) and pepper Optional add-ins: chopped parsley, or other herbs, capers, chopped olives, minced shallot, etc. Steam the cauliflower florets till tender. Place in a bowl with vinegar, olive oil, salt and pepper; toss to combine. Let sit at room temperature for about 1/2 hr or so to let flavors meld. Serve slightly warm or at room temperature. 12. Spicy String Beans 2/3 pound green beans, trimmed 1/3 pound wax beans, trimmed 1 Tbl. olive oil 4 cups (1/3 inch thick) vertically sliced sweet onion (about 1 large) 2 garlic cloves, minced 3 Tbl. fresh lemon juice 1 tsp. dried oregano ½ tsp. crushed red pepper 1 Tbl. capers ½ tsp kosher salt ¼ tsp freshly ground pepper Cook beans in boiling water 2 minutes or until crisp-tender; drain. Rinse under cold water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 3 minutes or until onion begins to brown. Add garlic, sauté 1 minute. Add beans, juice, oregano, and red pepper. Cook for 1 minute or until thoroughly heated. Remove from heat. Add capers, salt, and black pepper, tossing to coat. Yield 6 servings (serving size: 1 cup) Cal 73, 2.4 g fat, 1.7 g protein, 11.1 g carb, 3.4 g fiber 13. Roasted Brussels Sprouts 1 ½ c thinly sliced oinion ¾ c julienne-cut red bell pepper (1/2 X 1 ½ inch) 3 Tbl. olive oil 1 ¼ tsp salt ½ tsp freshly ground pepper ½ tsp caraway seeds 3 lbs. sprouts, trimmed and halved (about 10 cups) 8 garlic cloves, thinly sliced Preheat oven to 400. Combine ingredients in a large bowl, tossing to coat. Spread onto a large roasting pan coated with cooking spray. Bake at 400 for 30 minutes, stirring occasionally, or until veggies are tender. Serve immediately. Yield: 12 servings (serving size: 2/3 cup) Cal 129, fat 4, protein 5, carb 21.6, fiber 4.7 |
14. Roasted Root Vegetables
Cut up several sweet potatoes, yams, onions, carrots, and regular potatoes into bite-size chunks. Use more of the ones you like best.
Stir them in a little bit of olive oil and a few shakes of rosemary, thyme, black pepper and oregano ("italian seasoning" will do). Insert several peeled garlic cloves here and there (smashing them makes peeling easy and releases more flavor). Put in a casserole dish or foil-covered pan and bake at 400 degrees for 35-45 minutes. When everything's golden brown and soft, drizzle some honey and sprinkle a little soy sauce on top. |
15. Baingan Bharta (Eggplant Curry)
* 1 large eggplant
* 2 tablespoons vegetable oil * 1 teaspoon cumin seeds * 1 medium onion, thinly sliced * 1 tablespoon ginger garlic paste * 1 tablespoon curry powder * 1 tomato, diced * 1/2 cup plain yogurt * 1 fresh jalapeno chile pepper, finely chopped * 1 teaspoon salt * 1/4 bunch cilantro, finely chopped 1. Preheat oven to 450 degrees F (230 degrees C). 2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. 3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. 4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. |
16. Curried Cabbage
1 tbsp. olive oil
1 1/2 tsp. curry powder 1 med. onion, thinly sliced 4 cups shredded green cabbage 1 1/2 tsp. fresh lemon juice 2 tbsp. plain yogurt Heat oil in a skillet, over medium heat. Add curry powder. Cook 30 seconds. Add onion and cook until translucent. Add cabbage and cook, stirring occasionally until wilted and soft. Remove from heat. Stir in lemon juice and yogurt until cabbage is coated. |
Oh my GOSH!!!!! These all sound fantastic!!!!!! I am so happy I started this thread :) Keep em coming!
Lyn TWENTY SIX pounds gone! My Blog: www.escapefromobesity.blogspot.com |
17. I just made a stir-fry tonight... broccoli, carrots, onions, red peppers, jicama, and mushrooms with a handful of almonds on super high heat with a splash of olive oil.
I served them with 2 sauces on the side... one teriyaki and the other a spicy peanut sauce. I like to put it on the side and dip so I can alternate flavors and keep tabs on the calories. |
A few of my favorites:
Spinach Chickpea Leek Soup This is SO good and so fast and easy to make - makes plenty for several days. Great to make on a Sunday and eat all week. 1 tbs olive oil 2 leeks, sliced thinly (circles) 1 zuchini, chopped minced garlic (I use tons) 2 14 oz cans tomatoes small can tomato paste 1 bay leaf 3 3/4 cup veg broth 1 14 oz can chickpeas (gabanzo beans) drained block of frozen spinach (thawed, drained) 1 tbs oregano 1/2 tsp white pepper 1/4 tsp red pepper flakes fresh parm cheese for topping (if desired) Heat the oil in a large sauce pan, add leeks and zucchini and cook briskly for 5 minutes. Add the garlic, tomatoes, tomato paste, bay leaf, vegetable broth, chickpeas and spices. Bring to a boil and simmer 5 minutes. Shred the spinach finely, add to the soup and boil for 2 minutes. Season to taste. (the longer it cooks on the stove, the better it is). Remove the bay leaf, sprinkle with parmesan cheese (if desired). Quinoa Sweet Potato Quesadillas 1 cup quinoa, washed/drained (use brown rice if you can't find quinoa) 1 large sweet potato 1 onion, chopped 3 cloves garlic (I used more) 1 14 oz can of tomatoes 1 can black beans, drained 1 can green chiles 2 tbs minced cilantro Some low fat cheese Whole wheat, low fat tortillas (I like the 50 calorie La Tortilla brand) Salsa Cook quinoa in 2 cups of water. When done, set aside. While the quinoa is simmering, I cut up the sweet potatoes into small pieces (dice sized) and spray a cookie sheet with PAM. I bake the potatoes for around 20 minutes (shaking often) until they are soft and getting crispy. (if I don't have time, I nuke them for 5 minutes!) Saute onion, garlic. Stir in tomato (crushed, with juice), black beans, chiles, cilantro. Add quinoa, potatoes. Season with salt and pepper (I added some red pepper flakes, because i like spicy). Stir and heat through. Put in tortillas, add some cheese so it sticks together, grill on both sides. Top with lots of salsa (I use the 2 small tortilla - sandwich method, you can use the 1 large tortilla folded method too!). Made enough for 3 nights! (I just grilled a new one each night. Last time I made it, I added some spinach leaves, it was pretty good. |
20. Amanda Style Green Beans
6 cups fresh green beans, trimmed 2 cloves garlic, minced 1/4 tsp pepper 1/2 tsp salt 1 lemon, zest and juice 1/3 cup low sodium chicken broth Spray a large skillet with cooking spray. Add the green beans over medium high heat, toss to coat. Cook about 5 minutes, add chicken broth, and cover. Allow to steam until green beans are almost cooked through. Meanwhile, on your cutting board, sprinkle the minced garlic with the salt. Using the side of your knife, mash the garlic and salt together until they make a paste. Add the lemon zest, mash again, then sprinkle with the pepper. When the green beans are almost done, add the paste and toss. Squeeze with the lemon juice and serve. 21. Quick Italian Zucchini 6 medium zucchini, sliced lengthwise into long strips 2 tbsp parmesan cheese, freshly grated 1/2 tsp italian seasoning salt and pepper cooking spray. Spray a large sheet pan with cooking spray. Lay out the zucchini slices in a single layer. Spray very lightly with cooking spray, then sprinkle with the cheese, italian seasoning, salt and pepper. Bake 10-15 minutes at 375, until the zucchini is cooked through. 22. Squash Bake (makes 4 generous servings) 2-3 lb summer squash, cut into bite-sized pieces no more than 1/3 in. thick 1 cup diced fresh tomato (squeeze them first to get most of the seeds/water out, then dice the flesh) 2 cloves garlic, minced 2 tbsp fresh basil, minced 8 tbsp grated parmesan 1/2 cup reduced fat or part skim mozzarella cheese salt and pepper (to taste) Combine the squash, tomato, garlic, basil, 4 tbsp of the parmesan, and salt and pepper - mix well. Pour into a PAM-sprayed (optional) casserole dish big enough that the squash layer is about 2 inches thick. Sprinkle the top with the mozzarella and remaining parmesan. Bake in a 400 degree oven for 40-45 min, until cheese on top is bubbly and golden, and squash is cooked through. 23. Stuffed Zucchini (2-4 servings, depending on size of zucchini) 1 extra-large zucchini (if only smaller zucchini are available, use 2 medium zucchini instead) 3/4 c. cooked whole wheat couscous 1/4 c. minced fresh tomato 1 clove garlic, minced 1 tbsp fresh minced basil salt and pepper 4 tbsp fresh minced parmesan cheese Cut zucchini in half lengthwise. Using a spoon, scoop out some of the zucchini insides, leaving 1/4 in. or so of the flesh attached to the skin. Chop removed flesh finely. Mix the chopped zucchini flesh with the couscous, tomato, basil, and half of the parmesan cheese. Salt and pepper the zucchini "shells" and the filling mixture to taste. Fill both halves of the zucchini with the filling mixture, and sprinkle 1 tbsp grated parmesan cheese on each. Bake at 400 degrees until zucchini shells can be easily pierced with a fork (this depends a lot on the zucchini thickness/variety, but generally about 25-30 min). 24. Basic Roasted Asparagus 1 lb asparagus, trimmed 1 tsp olive oil salt and pepper Lay the asparagus in a single layer on a sheet pan. Toss with olive oil, salt, and pepper. Roast in a single layer for 10-15 min, depending on asparagus thickness, at 400 degrees. Simple and delicious. |
25. Roasted broccoli
1 head broccoli, broken into bite size florets 2 cloves garlic, chopped. juice and zest of 1 lemon 1 teaspoon low fat spread Preheat oven to 220 deg C / approx 450 deg F Place broccoli on baking tray and sprinkle with garlic. Roast in oven for approx 10 minutes. Place lemon juice, zest and low fat spread in a pot and heat till the spread has melted. Pour over broccoli and serve. *** The original recipe called for 1/4 cup butter. I've subbed low fat spread for the butter, but you do need to use it to cut through the sharpness of the lemon juice. |
Stewed Chayote with Tomato and Epazote
CDKitchen http://www.cdkitche n.com Category: Chayote Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 30-60 minutes Ingredients: 2 chayotes 2 small tomatoes, roasted 2 cloves garlic, chopped 2 tablespoons vegetable oil 1/4 cup finely chopped onion 3 Arbol chilies 1 1/4 cup water 1 teaspoon salt 1 tablespoon dried epazote Directions: In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chilies for about 2 minutes, without browning. Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayotes, water and salt. Cover the pan and cook over medium heat. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Note: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned, the flesh will be quite mushy. Leave the skin on. Mashed Potatoes and Cauliflower with Sour Cream 12 ounces baking potatoes, peeled and cut into 1/2 inch cubes, about 2 1/2 cups 1 1/4 pounds cauliflower, cut into 1-inch pieces, about 4 1/2 cups 1/3 cup sour cream 1 tablespoon chives 1/2 teaspoon salt 1/4 teaspoon black pepper Combine cauliflower and potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat; simmer about 10 to 12 minutes or until vegetables are tender. Drain. Add sour cream, chives, salt and pepper to saucepan. Using potato masher, mash until blended. Makes 6 servings. |
28. Tomato, Basil and Feta Salad
6 roma tomatoes, diced 1 small cucumber, peeled, quartered lengthwise, and chopped 3 green onions, chopped 1/4 c fresh basil leaves, cut into thin strips 3 Tbl olive oil 2 Tbl balsamic vinegar 3 Tbl. crumbled feta cheese salt and freshly ground pepper to taste Toss together in a large bowl, then season with salt and paper. 29. Summerly Squash 2 Tbl vegetable oil 1 small onion, sliced 2 medium tomatoes, coasely chopped 1 tsp salt 1/4 tsp pepper 2 small zucchini, cut into 1/2 inch slices 2 small yellow summer squash, cut into 1/2 inch slices 1 bay leaf 1/2 tsp dried basil Heat oil in a large skillet over medium heat. Cook and stir the onion about 5 min. until tender. Mix in tomatoes and season with salt and pepper. Continue to cook and stir aabout 5 min. Mix in squash, bay leaf and basil. Cover and reduce heat to low, and simmer 20 min. stirring occasionally. Remove bay leaf before serving. 30. Cucumber Tomato Salad 2 medium tomatoes, sliced and quartered 1 large cucumber, peeled and sliced 4 green onions, chopped 1 Tbl sugar 1 tsp salt 1/4 tsp pepper 1/3 c cider vinegar 1 c water In a bowl, combine tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. |
31. Yummy Broccoli Salad
1 head fresh broccoli, cut into bite size pieces 1/4 cup red onion, chopped 1/2 cup golden raisins 3 tablespoons red wine vinegar 1.5 tablespoons white sugar 3/4 cup Hellmens or Best Foods Light mayonnaise 1/2 cup sunflower seeds 1/4 c real bacon bits Mix the vinegar, sugar and mayo in a bowl with a whisk. Add some salt and pepper to taste. Stir this dressing into the broccoli, onions, and raisins. Refrigerate until serving. Right before serving add the sunflower seeds and bacon bits. If you are just having a bowl for yourself, just sprinkle on a little sunflower seeds and bacon bits on your serving. Lyn TWENTY SIX pounds gone! My Blog: www.escapefromobesity.blogspot.com |
This is my favorite and really easy. It is also steamed. You buy these in the frozen food section...Green Giant garden medley with season . 100 cal. for the whole box. I can make a meal on this alone. Just pop the bag in the microwave!
|
Does anyone have some good recipes for frozen mustard or turnip greens? I'd really like to incorporate these into my diet, but I don't have any great recipes or know healthy ways of preparing these.
|
33. Roasted Butternut Squash with Moroccan Spices
I found this on kaylinskitchen on blogspot ..
4-5 cups butternut squash, peeled and cut into 1 inch cubes 2 T olive oil (or slightly less) 1/2 tsp. kosher salt fresh ground black pepper sea salt, for seasoning cooked squash Spice Mix (makes enough for 5 batches of roasted veggies): 2 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. chile powder (I used Ancho chile powder from Penzeys) 1/2 tsp. sweet paprika 1/2 tsp. ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. ground ginger 1/8 tsp. cayenne pepper (recipe called for a pinch ground cloves, which I did not have.) Preheat oven to 450 or 475F. (Recipe specified 475F, but I was using my toaster oven which only goes to 450. I used the convection oven at 450 to make the squash in the photo.) Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash. Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. Squash is done when it is soft and slightly browned on quite a few of the edges. (I cooked my squash quite a bit longer than the recipe specified in Fine Cooking, since I like it very well browned.) Season with sea salt, and serve hot. |
34. Butternut Squash Soup
1 very large Butternut Squash, peeled and cubed 1 very large, diced Water Large chicken consome cube, or powder or chicken broth Salt and pepper to taste Olive oil In 6 quart pot, or larger if you like, just add more onions and squash, brown the squash and onions in a little olive oil, for about 10 minutes. Add water (and broth if using) to cover, perhaps a little extra. Add consomme, salt and pepper. Bring to a boil. Reduce heat to a simmer. Cover and cook til squash is soft. When done cooking, let it cool down a bit. Use an immersion blender to puree the soup. This is an easy, EXCELLENT recipe. Good enough to serve to company. |
Spicy Quick and Easy Mustard Greens
Put 16 ounces of chopped, frozen mustard greens into a medium saucepan. Cover with water, bring to a boil, then reduce to medium-low heat and let the greens simmer for 25 to 30 minutes. After your greens are done, drain them and set aside. Using the same pan, because I am lazy and hate to wash more dishes than I have to, sautée one sliced onion (use a good sweet onion if you can find them) and 1 to 2 cloves of minced garlic. After the garlic and onions are softened and lightly brown, add the greens back in and combine. In my house, I finish the greens with a splash of cider vinegar and some Tabasco sauce. Turnip Green Dip This is an easy dip that I serve warm. You just defrost the greens, and combine them with the other ingredients and send them for a whirl in a food processor. Approximately 1 pound of thawed turnip greens 1 1/2 cups light sour cream 1 cup Hellman's light mayo 1/2 cup of Asparagus soup mix (if I don't have asparagus, I use french onion) 1/2 cup diced green onion or shallot Herbs for garnish (parsley, dill, or whatever else you may have) After you process it all in a food processor, put into a casserole dish and pop into a 375 degree oven until the dip is heated through and lightly brown on top. Sometimes I take a wedge of Laughing Cow and spread it over the top before I bake it. You can serve this dip with crackers or on crispy Italian bread. It's good for entertaining, or just for munching on. It's also a YUMMY dip for carrots, tomatoes, and celery. |
37. Israeli Salad
5 cucumbers (I use kirbys, a variation of the cucumber), diced small 3 -5 plum tomatoe, diced small 1 small onion, diced small 1 red pepper, diced small - optional Salt, pepper and oregano to taste. Juice of a large lemon. This is a great salad that keeps for days. I make a large amount so that I have a quick, healthy snack whenever I feel like it. |
Hey, Robin, I saw someone mention "Robin's green bean "fries" quite some time ago. Would love the recipe for those, are they crispy?
Lyn TWENTY SIX pounds gone! My Blog: www.escapefromobesity.blogspot.com |
Hi Lyn.
38. Roasted Green Beans Make a lot, they really are yummy. -Green beans, rinsed and trimmed. -Spray a large cooking sheet with cooking spray. -Lay beans on in as much as a single layer as possible. -I add tons of fresh coarsely chopped garlic and a little sea salt -Spray beans with some more cooking spray -Place in 400 degree oven for about 30-40 mins, turning every now and then, til they get almost brownish and wrinkly. -ENJOY!! It make take a few times til you get it down "pat" and find the way that you like them best. |
39. Black-eyed Pea Salad
Mix two 16 oz cans of black-eyed peas, rinsed and drained, 2 scallions, cut into ¼ inch pieces, 1 chopped red bell pepper, 1 chopped green bell pepper, ¼ cup chopped parsley, ¼ cup chopped chervil, and 1 minced clove garlic. Whisk together ½ cup olive oil, 3 T red wine vinegar, 1 – 2 T whole grain mustard, 1 finely minced jalapeno pepper, salt and pepper. Toss with peas and vegetables. 40. Broccoli-cauliflower Salad Mix dressing – 1 pint mayo, ½ cup sugar, ¼ cup grated parmesan cheese, 2 Tbs. Apple cider vinegar. Mix with 1 bunch broccoli, 1 head cauliflower, both in florets, and 1 chopped onion. Sprinkle with crumbled bacon. This is the traditional recipe, but I lighten it up a lot when I make it. 41. Cucumber Salad Slice 2 cucumbers. Dress with: 2 T vinegar 1 ½ tsp sugar ¾ tsp salt ½ tsp red pepper flakes 2 tsp oil 42. Zucchini Gratin Wash 2 zucchini and cut in pieces. Saute in a little oil until soft. Mix with 1 cup cooked rice (white or brown), 1 egg, 1/2 cup grated cheese of choice, 1 cup milk, salt, pepper, and garlic to taste. Bake in casserole - 350F for about 30 minutes until browned on top. . |
43. Shiritaki Noodle Stir Fry
-One package of shiritaki noodles (20 calories in a bag- can't beat that!) -stir fry veggies of choice: I like mushrooms, edemame beans, peppers, carrots, etc.. *rinse noodles very thouroughly in hot water before tossing them in with veggies. Stir with light stir-fry or terryaki sauce. Takes 5 minutes or less :) |
44. Basic Swiss Chard (I have used this method primarily for chard, but also for mustard greens, beet greens, spinach, and other cooking greens. It works REALLY well with chard, though. You can use the same method, minus the balsamic at the end, to cook garlicky kale).
1 bunch of chopped chard (for a special treat, try rainbow chard - looks so pretty on the plate! 2 cloves garlic, chopped 1/4 cup low sodium chicken broth 1 tbsp balsamic vinegar Cooking spray Salt and pepper Heat a large skillet over medium heat. Spray with cooking spray, then add the garlic and greens. Toss until greens just begin to wilt. Add the chicken broth, cover, and steam until wilted and tender. Just before serving, season with salt and pepper and toss in the balsamic vinegar. |
45. Cucumber Salad
I actually use something called Kirbys, they're a little smaller and less seedy then cucumbers. -5 Kirbys (or more), sliced very thin Place in a container and fill up about 1/3 of the way with vinegar, or to your liking. Splenda to taste, about 5 packets is what I use. Then cover the slices with cold water. I eat this through out the day. When the kirbys are done, I save the dressing, and add in more for the next day. 46. Tomato Salad -Thinly sliced ripe tomatoes. I usually use what's ever around, a combination of Plum, beef and vine -Thinly sliced red onions -Cover with vinegar about 1/3 up the container or bowl, add salt, pepper and oregano to taste, cover with water. This can stay several days in the fridge, but it won't - it's sooo good. 47. Cabbage salad -Green cabbage, sliced very thin. I use a hand held shredder, the slicing section. -Place in bowl, cover about 1/3 of the way with vinegar, add a dollop of olive oil, and salt to taste. Cover with cold water. I like this to sit for an hour or so before eating. I don't think this tastes as well though if it sits overnight as opposed to the previous 2 salads. |
Surely we have more vegetable recipes than this!! They look SO yummy, I am trying some tomorrow!
48. Swiss Chard Wash chard thoroughly. Remove stalks and cut into 1 inch pieces. Put in a pan with enough water to barely cover, and simmer 5 minutes. Add a bit of olive oil and 1 clove of garlic, minced, and saute a minute. Roll the chard leaves up longways and cut into 1 inch strips and throw them in the pot. Toss and cover and let them steam a few minutes, tossing occasionally. Add salt and pepper and onion powder to taste. Serve as is, or with parmesan cheese, or with eggs in an omelette or scrambled. Or add a splash of vinegar. Lyn TWENTY SIX pounds gone! My Blog: www.escapefromobesity.blogspot.com |
BTW Robin I made the green beans twice so far, YUMMY! Love em! Thanks :)
Lyn TWENTY SIX pounds gone! My Blog: www.escapefromobesity.blogspot.com |
Need some ideas for the following veggies, anyone have a good recipe?
Brussel sprouts cabbage asparagus carrots Today I am making Robin's cucumber salad, thanks Robin! |
What kind of vinegar??
I have never used vinegar. You keep mentioning vinegar in your recipies...what kind of vinegar? Is it apple cider vinegar or white vinegar or balsamic vinegar? Thanks!
|
Quote:
Quote:
Brussel sprouts, I do basically the same thing as above after I trim them and cut them in half. They take a bit longer though. I like when they get brownish. Maybe around 30 minutes. Quote:
Here's a great EASY salad that I just made up. 49. Red Cabbage/carrot salad Shredded Red Cabbage Shredded Carrots Fresh lemon juice Splenda Mix together. The amounts vary depending on how much you are making and to your liking. This is really good, low calorie and sooo filling. And since it's got lemon juice - a natural perservative, it keeps nicely for a few days. I take this in a container and bring it with me to work. |
I make this for thanksgiving..........
50. Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe courtesy Giada De Laurentiis 1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 teaspoon sea salt 2 tablespoons freshly ground black pepper Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 40 minutes Yield: 6 servings User Rating: Episode#: EI1A05 |
Italian Veggie Skillet
1 med onion sliced 1 med red bell pepper chopped 1 tbs olive oil 3 med zucchini sliced thinly 1 garlic clove minced 1 ½ c frozen or fresh corn 1 large tomato chopped 2 tsp minced fresh basil ½ tsp salt 1 tsp Italian seasoning ¼ C parmesan cheese Saute onion and bell pepper 2 minutes. Add zucchini and garlic, sauté 4-5 minutes or until veggies are tender crisp. Add corn, tomato, basil, salt and Italian seasoning. Cook and stir until heated through. Sprinkle with parmesan. Baked Aspargus 1 bunch fresh asparagus, trimmed cooking spray pepper to taste 1 tablespoon olive oil 1 tablespoon melted butter 1 tablespoon soy sauce 2 teaspoons balsamic vinegar DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat, add olive oil. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. This recipes originally calls for all butter and it does add really good flavor, but I try not to use much butter. |
WOW!!! These all sound AWSOME!! I cannot wait to try them! I love veggies and can make a meal of them alone.
Just had a question....what is jicama? What can you compare its flavor to? Thanks so much...and keep these wonderful recipes coming!!!! |
Oh boy I am going to roast some asparagus today!! Yummm!
When I use vinegar I use either white vinegar or cider vinegar, unless a recipe calls specifically for a wine vinegar then I use that. |
Quote:
|
| All times are GMT -4. The time now is 01:41 PM. |
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.