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Tasty ways to prepare vegetables

I know that I need to add more vegetables to my diet, but I don't like the taste of plain, raw vegetables.

What are some of your favorite ways to prepare vegetables, without adding a lot of calories or fat?


Mon. Aug 13, 1:01pm

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put them in sandwiches

put them in pasta

put them in a skillet with chicken

make a salad



Monday, August 13, 2007, 1:17 PM

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I love steamed vegetables with season salt or vinegar. If you're watching your sodium, there's always potassium "salt." Or you could add a little parmesan cheese. But if none of those are hiding the taste enough, you can puree them and sneak them into just about anything.

Monday, August 13, 2007, 2:19 PM

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In my wok I bring 1/4-1/2 cup of chicken broth to a boil (depends on if you're making a little or a lot). Add crushed garlic & herbs and then add veggies. Put the lid on and steam for 2-3 minutes. Toss and steam some more if necessary. The garlic and the chicken broth taste 'buttery' somehow without needing to add butter.

I like to julienne carrots and zuchinni (I have something that looks like a veggie peeler but juliennes instead). Brocolli, artichoke, yellow squash, asparagus, peas, peppers, spinach, etc - all wonderful this way. Sometimes I toss in a few ounces of pasta and use 1/2 & 1/2 chicken broth and white wine - this makes an awesome sauce and is really yummy.

Monday, August 13, 2007, 2:50 PM

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I love Cauliflower Poppers ~ got the recipe from WW. Cut up a head of cauliflower, sprinkle on mix of 1 TBSP each of pepper, salt, cumin, and chili powder. Bake on 400 for 10 min, stirring once. LOVE it!!!!!!!

Monday, August 13, 2007, 4:17 PM

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Grilled

Almost anything on the grill - asparagus, carrots, zucchini, onions - spray with PAM Olive Oil or brush lightly with olive oil (not all fat is bad) and sprinkle with salt and pepper. Or toss in a bowl with Cumin, Clove, Cayenne., etc.

Make losts and use the leftovers in an omellete, or in a spinach wrap.



Monday, August 13, 2007, 4:38 PM

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Panspray a skillet. Throw in a bag of frozen strifry veggies such as asparagus strirfry. Add 1 tbsp soy sauce, 1 tsp garlic and herb Mrs. Dash, and 1 tbsp Smart Balance light margarine (NO trans fats). Very good!

Portabello pizzas: Use the mushroom cap for a "crust" and top with sauce, lf cheese and your favorite pizza toppings

Salad! I eat it once or twice each day. Keep a variety of low-cal dressings on hand. Try throwing in raw broccoli and cauliflower, cucumber, radishes, carrots,tomatoes,peppers...experiment.



Monday, August 13, 2007, 5:07 PM

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how do you do like honey glazed carrots? is that "healthy"?

Monday, August 13, 2007, 5:13 PM

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Substitute the splenda for honey. Steam them after panspraying a skillet-use water, salt, splenda. Then, top with a touch of low-fat trans-fat free marg like smart balance light. Good!

Tuesday, August 14, 2007, 3:05 AM

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Fat and/or spices are what take vegetables from good to fabulous. My favorite receipe:

-preheat oven to its highest "broil" setting
-slice eggplant, red onion and red pepper into slices;
-place in shallow glass baking dish;
-sprinkle with fresh cracked pepper, a bit of salt and heaping tsp. amounts of dried thyme, basil and rosemary;
-toss all together with just enough olive oil to thinly coat (think about a capful).

Throw into the oven for about 20 min and done. Raise closer to heat if you like a little burnt taste. I do this 1-2 times a week, especially with vegetables that need to be used up. Any vegetables will do.

Tuesday, August 14, 2007, 9:12 AM

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I make a lot of "Tacos" or tacos, enchiladas, fajitas... I use a very small amound of meat I can't think of the ounce amount but maybe 1/2 ground chicken but first I saute a couple grated carrots, 2 stalks diced celery, 2 diced onions, diced mushrooms, diced zucchini, saute them until they are soft then brown the chicken add it all together and season according to what you are making. I use this meat filling for everything including Lasagna. Oh and you can add shredded cabbage too.
It is all really good and blends well together and with the spices it is tasty.

I love to "fry" sliced zucchini in Pam in a non stick skillet.
Butternut squash is great this time of year. I "fry" it that way too sometimes.

When I make Lasagna I have heard of people using eggplant in it but I tried it and hate egg plant so I use this fried zucchini and it is really good. Just layer it in with the lasagna noodles.

How about sauted onions (in Pam) with turkey bacon in fresh steamed or boiled green beans. I use I can't believe it's not butter spray too.

I like to buy grape tomatoes or cherry tomates and munch on them during the day when I need a little something.
Oh I made a Not so pasta salad not too long ago.
Use all the veggies you normally would in your pasta salad but use maybe 1/4 of the pasta and zesty italian dressing by kraft and add red wine vinegar too.

Stuffed tomatoes.
Hollow them out but save the inside pulp and dice it up to add to the filling.
1 finely diced celery stalk
5 olives
a couple of green onions sliced fine or red onion diced fine maybe a couple Tbls.
a couple of mushrooms diced fine
mix this together with 2 T ff sour cream and a pinch of flour.
Salt and pepper to taste. Fill tomato(s) and place on foil on a baking sheet and broil for 2 min.
sprinkle lightly with mozzerella or parmesan cheese and broil 1 more minute.
Serve right away
That is all I can come up with.

Tuesday, August 14, 2007, 6:34 PM

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this blog post has some great ideas on how to make vegetables taste good:

http://blog.peertrainer.com/tip_of_the_day/2008/11/how-to-make-vegetables-you-dont-like-taste-extraordinary.html

-PEERtrainer


Saturday, March 05, 2011, 6:44 AM

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