Really delicious, with LOTS of broccoli (4 heads). The problem is that it also calls for butter, whole milk, half and half, and cheese. So much fat from dairy!!! So I lightened it best I could by using only whole milk (no half and half), plus used reduced-fat cheese and it still tasted rich and delicious. Definitely will make this again, but will relegate it to more of a special occasion soup rather than an everyday thing.
Get rewarded for your shopping skills on Shop for Fun
Shop for Fun is an online fashion game where you build a dream wardrobe and create outfits to win Amazon gift certificates.
www.outshinesnacks.com/Healthy A Refreshing Fruit Bar Made With Real Fruits & Veggies. Learn More!
People doing thisSee everyone
Potato leek soup, pasta salad with veggies, and a big greek salad were all good things for the beginning of the week. But now what for the rest of the week/weekend? Time to plan!
My minestrone soup is tried and true, so that. Plus I haven’t made tacos in a while, that’s always good with lots of tomato, lettuce, cilantro, fresh salsa and avocado, plus rice and beans. Then for something new I’ll try A Frayed Knots shrimp and napa cabbage egg rolls http://www.43things.com/entries/view/6364897
they look amazing!! Add a salad and I think we’ll be in good shape.
I guess that sounds like a plan. 1 month ago
I fell off the wagon (french fries don’t count). But I’ll keeping working at it. 2 months ago
Feb. 7. Carrot sticks and sauerkraut (I know, right?) with lunch at school. Peas and sauteed parsnips/carrots/green onions with dinner in the evening. 2 months ago
Feb. 3. Celery sticks during lunch at school. Sauteed zucchini with dinner in the evening.
Feb. 4. Celery sticks during lunch at school. Brussels sprouts with dinner in the evening.
Feb. 5. Celery sticks during lunch at school.
Feb. 6. Celery sticks during lunch at school. Sauteed zucchini/carrots/green onions with dinner in the evening. 2 months ago
Not such a good week for veggies in my house. And I definitely noticed a difference in how I felt because of it. I cooked the big turkey to free up the space in my freezer and made the stuffing, mashed potatoes, gravy and broccoli casserole that typically round out thanksgiving around here. It all just felt so heavy and filling to me. Leftovers lingered for the usual number of days after and by the weekend I was feeling a little sick.
Last night I made a pan of roasted veggie pasta, with fruit and garlic bread on the side. Everyone liked it for our super bowl dinner and it felt so good to eat lighter. 2 months ago
My basement fridge died, so made a huge batch of eggplant parm with the eggplant I’d frozen from my garden last summer. Mmm, mmm, mmmmmmmmm! Was great as dinner and even better as leftovers!
Made two huge salads and the nice part is that EVERYONE has been eating more salad. If its all made, my son will take some to work with lunch and my daughter will eat some after school :)
Used a marinade that I usually use for shrimp on mushrooms and grilled them as kebabs. Omg, chili powder, garlic, olive oil heaven! So good, especially on top of a baked potato!
Have potato leek soup and BLTs on the menu for tonight.
Loving this goal. 2 months ago
I made a big pot of minestrone soup last night. There are so many veggies in this: onions, carrots, celery, zucchini, tomatoes AND spinach in there. My daughter made bruschetta on the side instead of plain garlic bread, so we got a few extra veggies in (she makes it with tomatoes and red bell peppers). So yummy! We will definitely do this again. Plus now I have leftover soup for lunches! Yay!
I started buying the fresh salsa at the grocery store (its really fresh chopped tomatoes, onions, peppers and spices). My son gave me the idea to add a couple of spoonfuls to eggs or quesadillas. Nice! I add it along with mushroom, spinach and cheese. Mmmm. Its a little more expensive than regular salsa ($5 a container), but its so fresh and so delicious!! One more way to get a few more vegetables.
Lastly, carrots and hummus have become our new go to snack. I can’t say I LOVE carrots (especially if there are chips around!), but they are growing into a habit. 2 months ago
Ramping up on this goal. Eat more vegetables also means COOK more vegetables. So I’m looking to expand my vegetable recipes. ANyone out there have dishes packed with veggies that they love? Please share!!!
Here’s a new roasted veggie pasta that I tried yesterday that we all really liked.
Baked roasted vegetable pasta. New recipe that we all really liked. http://www.tasteofhome.com/recipes/roasted-vegetable-penne-bake/print 3 months ago
If I can eat (at least) one green vegetable a day, for 43 days, I will consider this goal completed. 3 months ago
Chicory is something I never ate as a child because I once took a bite and didn’t liked it’s taste. Yesterday I thought, maybe it tastes not too bad… So I ate a portion of chicory and guess what? I liked the taste! Who would have thought? Not me anyway :) 4 months ago
I already eat vegetables but not plenty. My vegetable choices are limited, I should vary more.
I’d like to eat vegetables every day.
And I’d like to eat bigger portions of vegetables and smaller portions of meat and potatoes. 5 months ago
1)Find good recipes for cooking vegetables.
2) Find vegetables I like to eat raw, as a snack.
3) Buy, chop and/or cook vegetables!
4) Find ways to hie vegetables in things I already eat.
5) Make large batches and freeze vegetable soups.
6) Buy the necessary ingredients and eat salads!
7) Try making and following specific meal plans that include vegetables. 7 months ago
First: Potatoes (for the purposes of my own goal) don’t count. Potatoes are tubers, not true vegetables, and they’re packed with starch. Perhaps I should re-name this goal to read “eat more green vegetables”.
Second: I am eating more tomatoes and spinach now, because both of these foods are available in decent quality/quantity as of March/April. Tomatoes are fruits, not true vegetables, but I’m being lenient toward myself on this point because I haven’t eaten a lot of tomatoes until I made this goal.
Third: Buying a bundle of spinach (Nepali saag, which is in fact a word for all sorts of edible greens), washing it, chopping it, blah blah blah, tends to be problematic when I am on lunch break. I have started washing and chopping it the previous night and putting it in a bowl in the refrigerator, so that when I come to cook lunch, all I have to do is throw it in the pot. This has helped a lot. 12 months ago
How I did it: As a kid, half of my diet was in the form of sugar-loaded mass-produced zero-nutrition foods. The result of this habit was a childhood of being chubby and lethargic. You can imagine that it wasn't a desirable combination. I thought I was simply unlucky in the genetic lottery. I didn't know better.