Different Ways To Eat Your Vegetables

Vegetables are good for you. They are a storehouse of vitamins, minerals, 
and dietary fiber.

If vegetables are so good for us, why donšt we eat more? There are many
reasons. For one, we tend to think of vegetables mainly as a side dish. They
also take time and effort to prepare.

But, mainly, we get tired of the same old vegetables prepared the same tired
ways. If this is true in your house, here are some different ways to eat
your vegetables.

1. Stir-fried: Stir-fry chunks of broccoli, cauliflower, kohlrabi, and other
vegetables with bits of fish or chicken for a low-fat meal.

2. Steamed: Vegetables taste better when they are not overcooked. Steam just
until the color is set.

3. Chopped: Add chopped vegetables to meat loaves and casseroles.

4. Sauteed: Add sauteed onions, mushrooms, carrots, and peppers to
omelettes, rice, and grain dishes.

5. Baked: Bake a vegetable quiche made with broccoli, onions, and red
peppers.

6. Shredded: Make coleslaw with shredded cabbage and carrots. Toss with a
low-fat dressing.

7. Dipped: Dip raw vegetables in salsa or a creamy low-fat dip flavored with
minced onions and parsley.

8. Stewed: Add plenty of potatoes, carrots, parsley, leeks, and greens to
stews and soups.

9. Sauced: Add herbs and shredded vegetables to cheese sauce for extra flavor.

10. Sandwiched: Add sliced vegetables to sandwiches. Lettuce and tomatoes
are fine, but so are cucumber rounds, sprouts, and strips of pepper.

11. Juiced: No time for breakfast? Press carrots, tomatoes, and celery
through a juicer for a sizzling wake-up drink.

12. Stuffed: Stuff peppers, tomatoes, potatoes, or squash with a mixture of
minced vegetables, pasta, or meat.

13. Topped: Top pasta with plenty of tomato sauce. Add onions, garlic,
peppers, beans, and a variety of herbs to the sauce for added nutrients and
flavor.

14. Sweet and Sour: Simmer sweet-and-sour cooking sauce with chunks of
pineapple, green pepper, broccoli, and shredded carrots. Serve over rice.

15. Pureed: Puree vegetables and use as sauce for meats, potatoes, or other
vegetables. Pureed vegetables also add interesting flavors to homemade
breads.

16. Grilled: Try sliced eggplant, turnips, and squash fresh off the grill.

17. Spiced: Experiment with herbs and spices as a substitute for fat and
salt. Try rosemary with peas, dill with green beans, oregano with zucchini,
and basil with tomatoes.

18. Creole: Go Cajun over fish or beans with plenty of tomatoes, green
peppers, onions, and spices.