yayamom3 wrote: » One thing I used to make a lot when my son was younger and very picky was "cheese" soup. I would cook two bags of frozen veggies (usually broccoli/cauliflower/carrot blend) in chicken or vegetable broth and an envelope of dry onion soup mix. Then I'd throw in a package of lowfat cheese. Pureed it in the blender and called it cheese soup. He absolutely loved it!
Janelle977 wrote: » Portobella mushroom "pizzas" are my family's new favorite. Even the kids and husband love them. I take the gills out and bake them extra first with rolled circles of tin foil underneath each one so they don't get soggy. http://allrecipes.com/Recipe/Personal-Portobello-Pizza/ Also Bob Harper's recipe for stir fry incorporates lots of veggies too and is tasty. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2395306 I put in whatever vegetables I feel like when I cook it.
Queenmunchy wrote: » I have these on hand in my freezer for easy meals and have had them in rotation for the past 7 years! I pretty much just make sure everything I make is around 50% vegetables. My family's favorites: Cauliflower macaroni and cheese: Take one chopped head of cauliflower, steam in a small amount of water until tender. Puree cauliflower, add 1 cup sharp cheese, and season to taste – I use adobo OR salt/pepper/mustard powder. Freeze in ice cube trays until frozen, transfer to a labeled freezer bag. To serve, microwave as many cubes as needed and mix with cooked pasta or a mixture of cooked broccoli and pasta. This can also be used as a cheese sauce for veggies. Chicken/yellow squash nuggets: Shred 1-2 squash and squeeze out as much liquid as possible. Mix with 1lb ground chicken, 1 egg, seasoning, form into “nuggets” and bread with your choice of bread crumb. Bake at 425 for 15 minutes on a lightly greased cooling rack on a cookie sheet. Cool and freeze on a cookie sheet. Once frozen, transfer to a labeled freezer bag. To serve, microwave until thawed or bake for a crisp exterior. Turkey/zucchini meatballs: Shred 1-2 zucchini and squeeze most of the liquid out. Mix with 1lb ground turkey, 1 egg, seasoning, parmesan cheese, and choice of bread crumb. Bake at 425 for 15 minutes. Cool and freeze on a cookie sheet. Once frozen, transfer to a labeled freezer bag. To serve, microwave until thawed or simmer in sauce. Burgers and meatloaf are other great options. Just finely shred or pulse any vegetable you want into them. You will be surprised at how nobody detects them, especially if the colors are similar. Raw burgers can be formed and frozen on a cookie sheet and once frozen bagged or packaged with wax paper in between each burger. Meatloaf can be cooked in a muffin pan for individual servings, then cooled and frozen on a cookie sheet before bagging. Ground beef mixed with pulsed mushrooms (1lb meat with 8-16oz of mushrooms) cooked together is undetectable. It’s a great trick for burgers, tacos, sloppy joes, shepherd’s pie, etc. You can also swap out lentils for all or some of the meat.
mistikal13 wrote: » Stuffed peppers, veggie soups, veggie pasta sauce. Another thing that I do is mix ground meat with pureed veggies/lentils to bulk up a dish. Hope this helps.
comeongethealthyro wrote: » carrot cake oatmeal prepare the oatmeal as you usually would, then add shredded carrots! I shred mine with a cheese grater. With some nutmeg & cinnamon, tastes so good!
Queenmunchy wrote: » Also, noodle your veggies like inspiralized.com. I'd say most of my meals are 50-75% vegetables, and they're huge bowls/plates of food for minimal calories.
