17 replies to this topic

[dijarm]

I've been at this a week and I need some good ideas for veggies. I LOVE all veggies....with cheese, butter, sauces, you know the stuff I have to eliminate--so what are you all doing with your veggies to make them irresistable?

I've done a veggie soup and tried the roasted cauliflower, salads are always near by but I have long way to go and need some suggestions!

[bjade]

I sautee broccoli and mushrooms often.. usually use PAM, and I Can't Believe It's Not Butter spray (zero calories) with garlic and red pepper flakes for spice, sometimes even a cajun spice.

I also have a few recipes we love in my house:

Take brussel sprouts and cut them in half, then slice one white onion and spread everything on a baking sheet. Add some pepper and 1 tbsp of extra virgin olive oil (just a little won't hurt). Bake in the oven for 1 hour at 350 degrees. When they are done, pull them out and spread 1 tbsp of real cooked bacon bits (only like 35 calories!).

I also do the roasted cauliflower using an italian seasoning packet, 1 tbsp of olive oil, and bake for 1 hour at 350.

I also like to boil carrots until soft, then add I Can't Believe It's Not Butter spray, splenda, and cinnamon.. so good!

Good Luck!

[dijarm]

I sautee broccoli and mushrooms often.. usually use PAM, and I Can't Believe It's Not Butter spray (zero calories) with garlic and red pepper flakes for spice, sometimes even a cajun spice.

I also have a few recipes we love in my house:

Take brussel sprouts and cut them in half, then slice one white onion and spread everything on a baking sheet. Add some pepper and 1 tbsp of extra virgin olive oil (just a little won't hurt). Bake in the oven for 1 hour at 350 degrees. When they are done, pull them out and spread 1 tbsp of real cooked bacon bits (only like 35 calories!).

I also do the roasted cauliflower using an italian seasoning packet, 1 tbsp of olive oil, and bake for 1 hour at 350.

I also like to boil carrots until soft, then add I Can't Believe It's Not Butter spray, splenda, and cinnamon.. so good!

Good Luck!

[dijarm]

mmm, those sound good, I'll give it a try! Never would have thought of cinnimon with carrots. Have you ever tried the basalmic vinegar with brussels? I see that recipe on-line alot but haven't tried it yet.

[bjade]

Brittany,

Do you roast the cauliflower whole or do you break it up in pieces?

I love steamed cauliflower and steamed broccoli and I use the italian seasoning dressing - sprinkling it on when I steam.

Thanks!

Break it up into pieces! It's sooo good, you can even add red pepper flakes with the Italian seasoning packet it you want an extra kick! So fabulous!

[Marshav520]

one of my favorites is baked asparagus, cut the woody end of the asparagus, spray a baking pan and the asparagus with PAM, I use olive oil. then add whatever herbs you want. bake at 350 for 20 to 30 minutes depending on how soft you like it. squeeze half a lemon on as soon as you take it out and a touch of salt. Delicious. I get about 2 - 3 servings out of a pound

[dijarm]

one of my favorites is baked asparagus, cut the woody end of the asparagus, spray a baking pan and the asparagus with PAM, I use olive oil. then add whatever herbs you want. bake at 350 for 20 to 30 minutes depending on how soft you like it. squeeze half a lemon on as soon as you take it out and a touch of salt. Delicious. I get about 2 - 3 servings out of a pound

[dijarm]

I have been very busy with google and have found some great roasted veggie recipes. Basalmic vinegar has become a favorite tool to use when roasting veggies! I also found a great homemade recipe for fat free thousand island salad dressing (which is my favorite variety) I've also been making a big batch of soup at the beginning of the week to keep me going for days using all unlimited free ingredients. I'm only in week 2 of my journey but thankfully finding it much easy to feel satisfied after meals.

[Joanne1957]

I have been very busy with google and have found some great roasted veggie recipes. Basalmic vinegar has become a favorite tool to use when roasting veggies! I also found a great homemade recipe for fat free thousand island salad dressing (which is my favorite variety) I've also been making a big batch of soup at the beginning of the week to keep me going for days using all unlimited free ingredients. I'm only in week 2 of my journey but thankfully finding it much easy to feel satisfied after meals.

[Linwalker]

I have been very busy with google and have found some great roasted veggie recipes. Basalmic vinegar has become a favorite tool to use when roasting veggies! I also found a great homemade recipe for fat free thousand island salad dressing (which is my favorite variety) I've also been making a big batch of soup at the beginning of the week to keep me going for days using all unlimited free ingredients. I'm only in week 2 of my journey but thankfully finding it much easy to feel satisfied after meals.

There is something about soup that is so satisfying and comforting.. I always liked it but I never really gave it a chance to use as a filler. Campbell's has the Harvest Select soups and some of them are only 50 calories for 1 cup which is same as the soupatizers. Adding the veggies and you could seriously make a full meal out of 1 cup of soup for little to no calories! I am trying to fit in a bowl of soup every night and load it with veggies! I LOVE roasted tomatoes.. so I'm going to google and get some idea's for roasted veggies too

[Jstargo]

one of my favorites is baked asparagus, cut the woody end of the asparagus, spray a baking pan and the asparagus with PAM, I use olive oil. then add whatever herbs you want. bake at 350 for 20 to 30 minutes depending on how soft you like it. squeeze half a lemon on as soon as you take it out and a touch of salt. Delicious. I get about 2 - 3 servings out of a pound

Yum! I am going to do this for dinner tomorrow night!! Thanks for the suggestion!
Jen

[Jstargo]

Are you a soupitizer person? Add veggies or salsa. I purchase the no salt added canned veggies for a quick meal addition.

Creamy corn chowder + green beans or carrots.
Lentils with beef + carrots and garam masala spice.

I stock up on canned tomatoes; kidney, pinto, garbanzo, black beans; mushrooms; kernel and creamed corn; and all the quick veggies like green beans, carrot, mixed. I won't use a whole can of the starchy beans and corn all at once - but I will add a tablespoon or two for salad topping - or as a type of garnish.

My vice is creamed corn and I probably have about 6 cans a year. I used the canned mixed veggies as a soup ingredient.

La Choy carries canned bean sprouts, and chow mein veggies which are a good add-in to the JC Beef Chow Mein and the Cashew Chicken.

When it is cold out sometime I want my veggies hot - and may not eat a lot of salad then.

I haven't tried the soups yet...and was sort of scared of them because for some reason I thought they wouldn't taste good...but I love the idea of adding veggies to them!!! I will try that for sure! I have a garden with squash, peppers and tomatoes...looking forward to getting my first veggies of the season! I also grow fresh herbs and plan on using them in my JC entrees...

I need to change my mindset on preparing the dishes and become more creative....I love the ideas I get here on the forum! I am excited about this week...my "week one" and I think it will be great! Thanks for the tips!!!
Jen

[KimDAngelo]

My biggest things lately that I have been eating are coleslaw and eggplant..yummmm

For the coleslaw, I buy the pre cut bagged coleslaw mix with carrots in it, and then I just take two tbsp of light Miracle Whip (which counts as a fat...only 40 calories!) and a tbsp of seasoned rice vinegar and mix it all together! It is so so so good and tastes like coleslaw that you would buy pre-made. I eat this every single day with my dinner.

Then for a snack a few days a week, I buy baby eggplants and cut them up so that they are in "rounds". I just fry them up in a pan with some spray butter and add a little tiny bit of salt. Very filling and meaty. Hardly any calories!!

[TA2010]

My staple veggie dish has always been Ratatouille! I make a big batch and have veggies for most of the week. It's quick and easy to make smaller batches as well. Saute some onion with pam. Cook up some fresh mushrooms with just a little water. Cover and simmer, toss them around and add a little water as needed. When the mushrooms are completely cooked, drain the water and combine with the onion. Add a couple of sliced zucchini and a couple of sliced summer squash. Add a little more water to cover the bottom of the pan. Cover and simmer. Toss the squash occasionally while it cooks. When the squash is cooked, add a can of petite diced tomatoes (I'm a fan of zesty jalapeno but they have lots of flavors) A little black pepper and garlic salt to taste.

Mashed garlic cauliflower! Steam a whole head of cauliflower. Whip it up with my electric mixer, add some Molly McButter sprinkles and garlic salt. A little goes a long way, it's quite filling!

Cabbage salad (asian slaw): Cabbage, cucumber, carrots & bean sprouts!
Finely shred the cabbage. partially peel the cucumber. Cut in half and using a mandolin or julienne slicer, slice the entire cuke into strips, (until you hit the seedy center, then rotate the cuke) do the same with carrot or use matchstick carrots! Add some fresh bean sprouts and toss it all together! My favorite dressing is Maple Grove Farm Fat Free Wasasbi Dijon Dressing. Don't be fooled by the wasabi, you cannot taste it at all, it's really a delish honey dijon type of dressing. Hard to believe it's fat free. Toss it into your slaw! A little goes a long way with this salad too. You can have it as a slaw or even add it to a sandwich with some turkey breast or other lean meat!

[NoThanksToCake]

I've been stuck on brussels sprouts lately... had a Steamfresh bag tonight with a few sprays of I Can't Believe It's Not Butter and Lite Soy Sauce.

So delicious!

[kerresa]

I steam broccoli, brussel sprouts, green beans, and aspargus or add more of the same veggies in my jenny meals like fajitas ( more bell peppers). I have been checking out eggplant recipes though. Trying to figure out if it is a starch and if it will taste good.

[Susanjt]

I would be surprised if eggplant were a starch. It's usually listed in the "free" veggies in other programs. You can go to ask the dietitian in the forums just to be sure.

[Miss Kitty's Mom]

roasted vegetables-yum. 450 degrees in an aluminum deep roasting pan. I use egglpant(NOT a starch), zuchinni, summer squash, elephant garlic, carrotts, red cabbage, brussell sprouts, parsnips, whole mushrooms, sometimes brocolli and cauliflower, and any other yummy free veg you can find. Use spray under and over the veg or a little olive oil, a little salt, and pepper, and whatever other spices or herbs you desire. 50 to 55 min stiring 1/2 way through. Yum!! Enjoy.
lost almost 30 lbs---10-1---2/13/2012