Healthy, low cal, easy to cook, veggie filled meals
Hey Everyone! I am trying to fit in more veggies into my diet...I need some ideas!
Lastnight I had chicken with this Mrs. Dash marinade, and spaghetti squash w/ spaghetti sauce for a side...I've also been eating sliced cucumbers and baby carrots.
Any great, easy ideas would be appreciated...I'm out of ideas!!!!
Thanks! (I'm sure others would like to make some new stuff too )
A different kind of salad that goes with any meal is tomatoes, cucumbers and green onion in a light italian or vinigarette. I also really like steamed carrots with chive. Do you like cottage cheese? My mom always made tomatoes and cottage cheese with chive and pepper. I also eat a lot of steamed broccoli and spinach with lemon and salt. I've also been grilling a lot of things lately with my George Foreman, like peppers and onion- fajita type veggies. I have recently discovered spaghetti squash as well! My boyfriend gets his veggies a non-traditional way. He juices them and then chugs it because he doesn't like a lot of veggies, they're just easier for him to get that way. I happen to like the taste, though. I agree, people tend to get stuck in vegetable ruts. I've definitely had my share of carrot and celery sticks- it gets old pretty quick.
That reminds me, I've recently discovered that orange peppers make a really good snack to munch on.
I'm sure someone's got something more creative! I just got out of jazz improv class and my brain is fried.
My favorite ways to get high-veggie dinners are stir-frys and fajitas. Those are SUPER easy and you can pile on the veggies! I love putting red onion, orange pepper, zucchini, mushrooms, etc in mine. I use pre-made Fajita or Taco seasoning for the fajitas, which turns out well, or just throw some chili powder and garlic in. For stir-frys I just buy sauces, which usually aren't too bad considering the portion size.
I'll also roast a bunch of veggies in the oven with salt/pepper/garlic, boil up some pasta, and throw it together with some pesto. Again, peppers and onions and zucchini are my favorites here, but I kinda have a thing for those veggies -- especially zucchini! Or when you make your tomato sauce for reg. pasta, just dice peppers and onions and mushrooms to throw in. Put them in the sauce until they're tender, and you'll hardly know they're in there!
I like to make a salad of chopped tomatoes, basil leaves, red onion, and salt and pepper. Its better if you make it ahead of time so the flavors mix. Of course, if you can afford a little olive oil calorie-wise, that makes it even better. You could stuff it in a pita with a chicken breast. mmm.
One word... Salsa! Make your own, can it or freeze it or buy it premade. It adds great zip to scrambled eggs, salads, meat loaf and mediteranian dishes. Also, if you make your own you can regulate the spices that go in. Salsa, its more than just a chip topping!
Roasted Veggie Lasagna
Chop the following veggies (try to keep the pieces around the same time so they cook evenly):
3 med eggplant
3med red peppers
4 roma tomatoes
crush 4 garlic cloves
Toss everything in a bowl with 2 tbsp olive oil and some salt and pepper. Roast in the oven at 425 until everything's nice and tender (20ish minutes). Puree half of the veggies with 1/2 cup cold water (makes sure the veggies aren't too hot or the pressure from the heat can blow the lid off the blender!)
Layer the lasagna noodles with the puree and cooked veggies, as well as 1/4 cup parmesan and 3/4 cup part skim mozzarella. Bake at 375 till bubbly.
I also like using pureed roasted veggies in pasta sauces - fills you up more so you don't eat as much pasta. Actually, the roasted veggies are a nice side on their own - especially bell peppers, asparagus, portobello mushrooms, eggplant, and zuchinni - just drizzle them with a bit of olive oil and salt and pepper. Also, Europe's Best does some really nice frozen veggie combos, and i love steaming some with pretty much any meal and topping them with lemon juice.
And stir-frys are fantastic. I also try to fill my wraps with veggies - mixed greens, mushrooms, peppers, cucumbers - whatever's on hand.
Lastly... ReBars are great in a pinch - 8 servings of fruits and veggies in a handy little snack bar.
Beef or Chicken stock (2 cups, usually one can)
Bag of brocoli and cauliflower 8 oz (or either or)
Onion about half of one
Carrots about one
Celery about one
(boil on high till soft, puree)
Add cheese about a half cup
And Thyme, salt and peper to taste
It was so good, I got the idea off the south beach forum.
Healthy, low cal, easy to cook, veggie filled meals
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