P2 Veggie suggestions please!
Find a Conversation
P2 Veggie suggestions please!
| Fri, 06-01-2007 - 5:12pm |
I love vegetables....salads, greens, etc! You name it. However, I am getting into a "funk" of eating them plain and well...am plain sick of that! If any of you have tasty phase 2 vegetable side dish ideas, I would be ever so grateful to read them here. Thanks again!

Michael Ann has posted some great recipes lately. Browse through the recipes folder for ideas. However, my all time favorite is drizzling veggies (asparagus, broccoli, cauliflower, carrots (P2), zucchini, eggplant, and I'm sure there are more) with olive oil and tossing well with coarse salt and fresh ground pepper. Broil, grill or roast at 400 - 450. Let it get nice and brown. YUM! (I ate an ENTIRE POUND of broccoli prepared this way last night. Had to sleep in the guest room! But then, that was probably more info than you wanted...)
Deb
I agree that the roasted veggie thing is a great idea.
Have you tried using spaghetti squash as a pasta substitute? You can make all sorts of things with it.
Here are some other yummy veggie recipes:
ZUCCHINI HASH BROWNS
2 T butter substitute
2 pounds zucchini, coarsely shredded
1/2 tsp. salt
1 tsp. finely minced green onion
1/2 clove minced garlic
2 eggs
4 Tbl. Parmesan cheese
Combine zucchini with salt in a medium-sized bowl. Let stand for 15 minutes. Squeeze to press out moisture. Stir in eggs, cheese and garlic. Melt 2 Tbl. butter in frying pan over medium-high heat. Take 2 Tbl. mixture and make a patty. Cook patties, turning once, until golden on both sides.
TURKEY BACON AND CABBAGE/BRUSSELS SPROUTS
4 pieces turkey bacon
1 small onion or shallot
1 medium head cabbage, chopped (For Brussels sprouts, cut in half and blanch first)
1 tbsp olive oil
Drizzle of SF maple syrup
Cook bacon in pan. When crispy, take off and put on paper towel to cool -then chop. Add olive oil and onion to same pan. Cook until onions are clear. Add cabbage. The cabbage will wilt pretty fast. Add bacon and SF maple syrup. Let simmer for 30 minutes stirring occasionally.
ROASTED RED PEPPERS, WHITE BEANS AND PESTO
1/2 cup roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed
2 cloves garlic, minced
2 tbsp prepared pesto
Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through. Stir in pesto and serve. Makes 2 Servings
CREAMY CURRIED VEGGIES
1 large onion, sliced
2-6 cloves garlic, minced
1-3 large carrots, diced
2 tbsp olive oil
1 medium sweet potato, cubed
1-1/2 cups cauliflower florets, sliced
6-8 mushrooms, sliced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
1 cup light coconut milk
pinch of cayenne pepper
1 cup peas
3 tbsp soy sauce
In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes. Add the coconut milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until sweet potatoes can be pierced easily with a fork. Stir in the peas and soy sauce, and cook uncovered on medium-high heat stirring constantly until the liquid has thickened. Serve over brown rice. Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).
Mostly I just try and vary my veggies with different cooking methods/seasonings. You can roast, grill, sautee and steam. Then the seasonings - you can use flavored oils, spice mixes (lemon herb, italian, etc.), fresh herbs, Parmesan cheese, etc. You can also marinade (I usually use italian dressing for veggies), use in soups, stews, casseroles, etc.
Something super simple I did the other day was a veggie pasta salad. It was the opposite of regular pasta salad (which is mostly pasta) It was mostly veggies with just a little pasta mixed in. I just julienned a ton of veggies (red and yellow bell pepper, zucchini, tomato, artichoke hearts, asparagus, etc.) and sauteed them a little bit with some garlic and tossed with the pasta. Then I made a packed Italian salad dressing mix and poured it over the top and added a little crumbled reduced-fat feta. Its been hot here, so I haven't felt like "cooking" veggies every night, so we ate off that for about 4 days! In fact I may have to turn it into a recipe and post it!
Here is some of our other favorites:
3 Bean Salad
Dressing:
1/3 cup vinegar
1/3 cup Splenda
1/4 cup oil
1 T dijon
1 T worschestershire
I mix a huge bowl of kidney, white beans and cooked green beans - then toss with the dressing. Its great heated up or served cold at a picnic/BBQ
Green Bean and Squash Salad
Ingredients
1/2 cup fresh green beans
3 fresh plum tomatoes, sliced
4 ounces part-skim milk mozzarella cheese, cut into 1/2-inch cubes
pinch course black pepper
1/4 cup Italian dressing
1/2 cup yellow squash, cut into slices
1.5 oz. fresh basil, chopped
Instructions
Combine all the ingredients in a large salad bowl. Cover. Place in refrigerator to cool for at least 1 hour.
Green Bean Casserole
2 tbsp. canola oil, plus more for cooking leeks
2 tbsp. all-purpose flour (you can use whole wheat or 1 TBSP cornstarch)
1 (15-ounce) can mushroom broth (or chicken or vegetable broth)
1 cup sliced fresh mushrooms
1-1/2 pounds frozen french-cut string beans, defrosted
1/2 cup frozen pearl onions, thawed
2 medium leeks (white part and some of the green), cleaned and thinly sliced
Salt & pepper
Pre-heat oven to 350 degrees
In a small saucepan, heat the 2 tbsp onf canola oil over medium heat. Sprinkl in the flour and stir
constantly to form a paste (you are making a roux, used to thicken the broth). Once a paste forms,
slowly pour in the mushroom broth while whisking constantly to prevent lumps. Continue cooking until
broth is thick. Meanwhile, layer green beans, mushrooms, and pearl onions in a casserole dish. Pour
the thickened sauce over and bake for 25 minutes.
While casserole is baking, place leeks in a small saucepan and add just enough canola oil to cover
(it seems like a lot, but you drain it). Place the saucepan over low heat and allow leaks to slowly
crisp. Cook until the leeks have stopped making noise. Remove from oil and drain on paper towels.
Remove casserole from oven, stir it and top with the crispy leeks. Return it to the oven and bake
for another 5 minutes.
Nutritional info: Makes 8 servings: Fat 6 grams, carbs 11 grams, calories 95, Saturatef Fat .5 grams,
Fiber 3 grams
Cole Slaw
INGREDIENTS:
1 bag coleslaw
* 1/2 cup reduced fat mayonnaise
* 1/2 non-fat, plain yogurt
* 1/3 splenda
* 1/4 cup vinegar
* 1/4 teaspoon celery seed
* 1/4 tsp mustard seed
* 1/4 teaspoon ground black pepper, or to taste
* salt, to taste
Combine ingredients and mix with bagged coleslaw.
Slow Cooked Green Beans - Two ways:
With Carmelized Onions
2-3 onions, sliced thinly
6 cups green beans (fresh or frozen)
2 T butter or margarine
2 T olive oil
1/4 cup water
plenty of salt and fresh ground pepper
In a medium saucepan, cook onions on medium heat. Cook until very golden brown, stirring occasionally.
Usually takes about 20 min. Add butter, oil, water, salt, pepper and green beans.
Cover and simmer for 1 hr. If its very liquidy after 1 hr, remove cover, raise heat to high and
reduce liquid until its syrupy.
With Onions and Tomatoes
1 onion, chopped
1 can diced tomatoes
4-6 cups green beans (fresh or frozen)
1/4 cup olive oil
1/4 cup water
salt and pepper
Combine onion, tomatoes, green beans, oil, water, salt, pepper in medium sauce pan.
Bring just to a boil, then reduce to a simmer, cover and cook 1-1 1/2 hours.
Stuffed Zucchini
4 large zucchini
1lb lean ground beef
1 onion, chopped fine
3 cloves garlic, chopped
1 can tomatoes, drained
1 T Italian seasoning
1 jar spaghetti sauce
2 cups mozzarella cheese
Slice zucchini longways. Scoop out middle. Reserve half of it and chop it.
Brown ground beef in skillet w/onion and garlic. Add tomatoes,Italian seasoning,
and chopped zucchini. Cook 10 min. Stuff filling into hollowed out zucchini shells.
Place in shallow casserole dish. Top with spaghetti sauce and cheese. Cover and bake
30 min at 350. Uncover and bake 10 more min to brown cheese.
Zucchini Hashbrowns
2 T butter substitute
2 pounds zucchini, coarsely shredded
1/2 teaspoon salt
1 teaspoon finely minced green onion
1/2 clove minced garlic,
2 eggs
4 tablespoons Parmesan cheese
Combine zucchini with salt in a medium-sized bowl. Let stand for 15 minutes.
Squeeze with your hand to press out moisture. Stir in eggs, cheese and garlic.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Take 2 tablespoons mixture and pat slightly to make a patty. Cook patties,
turning once, until golden on both sides.
Brussel Sprouts Au Gratin
* 1 quart Brussels sprouts
* 2 tablespoons Butter substitute
* 1/2 cup Green onions, chopped
* 1/2 T cornstarch
* 1 slice turkey Bacon, cooked and crumbled
* 1 1/2 teaspoon Garlic, chopped
* 1 1/2 teaspoon Parsley, chopped
* 1 cup evaported skim milk
* 1/2 teaspoon Salt
* 1/8 Pepper
* 1/2 cup reduced-fat Cheddar cheese, grated
Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in boiling water,
enough to cover. Boil and simmer 10 mins or until tender. (or use frozen and thaw in microwave)
Drain. Melt butter in small skillet. Add green onions and saute 3 mins. Stir in
flour and cook until flour is dissolved, 3 mins. Add garlic and parsley. Cook
3 mins more. Pour in evaporated milk. Add salt and pepper. Bring to a boil, stirring
constantly until thickened to consistency of heavy cream. Stir in bacon.
Place sprouts base down in a casserole. Pour sauce over. Top with grated
cheese then breadcrumbs. Bake 30 mins or until top is browned.
Faux Potato Salad
Two large heads of cauliflower
1/2 medium to large sweet onion, diced
1 green bell pepper, diced
1 2-oz. jar diced pimientos
2 hard boiled eggs, chopped
4 to 6 oz. 2% sharp cheddar cheese block, chopped into small cubes
6 to 8 slices of turkey bacon, cooked and chopped or crumbled
3/4 c. Hellmann's Lite mayo
dill weed
salt and pepper to taste
Clean cauliflower and cut up into small to medium bite-sized cubes or pieces. Cover bottom of large pot with water, place cauliflower in steamer basket, bring to boil. Cook lightly until just tender; do not overcook! Needs to be firm enough to hold up as faux potato cubes. Drain; cool in refrigerator.
Cook chopped onion lightly in canola oil until just tender; drain. Combine cooled cooked cauliflower, cooked onion, diced bell pepper, drained diced pimientos, chopped hard boiled eggs, chopped cheddar, and chopped bacon in large bowl; stir together gently with wooden spoon. Add lite mayo to taste. Sprinkle liberally (or to taste) with dill weed. Season with salt and pepper. Combine thoroughly but gently. For best taste, chill for two hours or more before serving. Garnish top with more dill weed.
belizesig1
<meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1">