Vegetables are a nutritional gold mine! So you may buy them. But by week’s end is your “garden-fresh” produce wilted in the fridge? Is it perhaps because you’re not sure how to prepare them, you don’t have the time, or simply that veggies are not in your meal routine?
Here are a few ideas for fitting veggies into your meals while they’re still fresh—and at their nutritional and flavor peak.
- Go for more time-saving. Buy prewashed, cut-up vegetables.
- Add extra veggies to convenience soup and stew. Mix veggies into chicken noodle soup; add canned beans or bell pepper to corn chowder.
- Get creative with bagged baby spinach: on sandwiches, heated in soups, wilted in pasta or risotto, cooked as a pizza topper.
- Tuck tomatoes and other chopped vegetables: in burritos, tacos, pita pockets, wraps.
- Layer atop veggies: grilled meat, fish, and chicken on a bed of diced carrots, squash, or peppers.
- Toss a salad with any vegetables: beets, jicama, zucchini, beans, leftovers.
- Load your pizzas: Fortify store-bought frozen pizza with extra veggies.
Brought to you by the Healthy Eating and Active Living Coalition of Pierce County Source: 365 Days of Healthy Eating from the American Dietetic Association (Wiley 2004), Roberta Larson Duyff, MS, RD, FADA, CFCS