One of my favorite simple recipes is to take some zucchini and saute them with a little bit of low sodium chicken broth and a wedge of Laughing Cow Lite. When the LC has melted down into it, I toss in a bit of curry powder, and it's like a curry cream sauce on your veggies. This is also good with shrimp or diced chicken mixed in...
Another wonderful veggie thing is cauliflower - you can make "faux" mashed potatoes by steaming your cauliflower until tender, but in a blender or food processor with chicken broth (or the water you steamed with), add a wedge of LC lite cheese, spray with butter spray if you wish. I converted a whole veggie hating family with this one!.
Another idea is from the boards a long time ago that is Mexican "Rice" -.
10 ounces fresh cauliflower, grated, 1/2 medium.
1 small onion, slivered, 2 1/2 ounces.
2-3 tablespoons Smart Balance spread or oil or a combination.
1/2 cup salsa.
1/8 teaspoon garlic powder.
3/4 teaspoon salt, or to taste.
1/4 teaspoon pepper.
1/8 teaspoon granular Splenda.
In a very large skillet, with a lid, saut the onion in spread and/or oil until tender. Stir in grated cauliflower, then remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.
Makes 6 servings Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Fiber.
And you can have it with the Mexican chicken -.
1 pound boneless chicken breasts.
1 teaspoon Seasoning for Tacos.
Salt, to taste.
1/2 cup enchilada sauce (I recommend Pace brand enchilada sauce. It's the only one I've found without starch added.).
4 ounces LF cheddar cheese, shredded.
3 green onions, chopped.
Sprinkle the chicken on both sides with taco seasoning; grill or saute. Cut chicken into cubes and place in a PAM-sprayed 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat chicken. Sprinkle cheese over chicken and bake at 350 for 10-20 minutes, until hot and bubbly. Scatter green onions over the top..
Makes 4 servings.
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Fiber.
I have pictures, but can't get them to copy and paste. This was one of my favorite dinners when I started, and still is.....
Good luck :-)..
OK I have to say first that I love all vegetables. But that being said, my most favorite way to prepare veggies is to roast them in the oven or on the grill. I grill asparagus, broccoli, zucchini, eggplant, yellow squash, cauliflower, cabbage, brussel sprouts and even tomatoes. Just drizzle a little olive oil over the veggies. I like to add a touch of sea salt and fresh herbs. Roasting brings out the natural sweetness in vegetables.
They roast more evenly that way. It takes 25-40 minutes depending on the size and the crispiness you like.
Here is a favorite recipe of mine from wildflowerMama.
Take a head of kale - strip the leaves off the woody stalk and tear the leaves into chip size pieces..
Spray the leaves with a bit of Pam, sprinkle on some salt (or whatever seasoning you like - I like garlic salt, old bay or cajun seasoning but, plain salt is yummy too).
Bake at 350 for about 10 minutes and then turn off your oven and let them sit until crispy...
Just FYI for the above: onions and brussels sprouts are off plan for 5-1...
I believe I have read that onions can be used as a condiment?.
(but yes, brussel sprouts are not for 5 and 1)..
2 words.... cauliflower pizza! The mashed up cauliflower makes the "crust"..
Cauliflower pizza crust:.
Preheat oven to 450.
1 C grated or processed raw cauliflower (2 green) press out water between paper towels.
1/4 C Egg Beaters (1/8 lean).
3/8 C low fat cheese (3/8 lean).
Basil & Oregano or Italian blend to taste (optional).
Mix everything together, then press out into a circle on a cookie sheet lined with parchment paper. I can fit 2 crusts on one large cookie sheet..
Bake for 15 minutes.
Allow to cool slightly.
Flip crust(s) over and transfer to another cookie sheet lined with parchment paper.
Bake for another 10 minutes or so, depending on how done/crunchy you want the crust(s).
Remove from baking sheet to a cooling rack..
When ready to eat, top with low carb/sugar free pizza sauce, an additional green (tomatos or peppers are good) and 1/2 C part skim mozzarella (1/2 lean) and place under the broiler until the cheese is melted..
This will count as a FULL lean and green meal. Don't forget to count your pizza sauce condiment(s) according to how much you use...
I love vegetables, too, and all of your recipes sound scrumptious. Here is a simple idea for you, Suzieskater. I work long hours, and I like to have my L & G at lunchusually a salad with 2 cups of mixed greens or spinach and some kind of protein. That leaves me with 1/2 cup of vegetables to eat when I come home at night, which I have been adding to the soups. For instance, I saute mushrooms (or a combination of mushrooms and celery), seasoned with an herb and spice mix, in a non-stick or cast-iron skilletno fat is needed until golden brown and add them to any of the chicken soups. I add chopped cherry tomatoes to Chili, Cream of Tomato, or Maryland Crab Soup. I am sure you can come up with other combinations that will improve both the soup and the vegetable...
I posted a recipe that is AWESOME!.
Still my fave.
I also love cooked mushrooms any which way but this is my fave. Tastes like pizza...
I have yet to try that cauliflower pizza, going to make the a goal.....
And someone mentioned roasted veggies... YEAH !!!!!! I marinate mine in italian salad dressing and then grill... MAJOR YUM!!!!!!!.
GAWD, wish I didn't LOVE veggies..
These are all AWESOME suggestions! Cant wait to try them out, thanks a bunch! I may just learn to like vegetables yet&..