Coming up at LOSE IT!!

Sunday, March 13, 2011

Some Yummy Veggie Recipes

Delicious Healthy Soup!!
Creamy Cauliflower Soup-
-Cut up cauliflower head (bite size) salt and pepper
-cut up whole onion 5-7 cups chicken broth
-3 stalks of celery chopped 2 cups cooked rice (brown)
-2 cups of carrots chopped
-1 apple peeled and chopped
Put in pan add chicken broth, bring to high boil than turn down to small boil. Check veggies often.
Simmer for about an hour. Cook rice and throw in pan with veggies. Throw ¾ of soup in blender to keep some chunks. Throw all in blender for a complete creamy soup. Top with Cheese

Just a little something different than your regular ole dip!
Cottage Cheese Veggie DipIngredients
1/2 cup low-fat cottage cheese
1/4 teaspoon lemon pepper
1/2 cup each baby carrots and snow (or snap) peas
Stir lemon pepper into cottage cheese for a quick and healthy vegetable dip. We like carrots and snow peas, but any crunchy vegetables you have on hand will do.

GREEN SMOOTHIEGreat for Breakfast or a snack!!
Here’s my basic green smoothie recipe, but I make it different almost every time, feel free to experiment with other leafy greens
About 2-3 servings

2-3 Handfuls of baby spinach
½ Cup Non Fat plain Greek Yogurt (yogurt is optional)
1 Handful of frozen blueberries
4 baby carrots
1 banana
1 peach or big handful frozen peaches
(you can use any berries, oranges, kiwis…pretty much whatever you want)

Veggie PizzaServings 12 prep time 30 minutes/cook time 30 minutes
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix (might not use whole packet)
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
* YOU MAY NOT USE ALL OF THE CREAM CHEESE MIXTURE, depending on how thick you like it


Buy Organic? You decide for yourself...but here's some info...

Thank you Morgan, for sharing alot of good info about the benefits of buying organic, I know the info here doesn't do justice to what you shared with us. But here are some little bits from Morgans presentaion. I clean my produce off WAY better now thats for sure.

Foods MOST CONTAMINATED with Pesticides
Apples Carrots Celery Cherries Grapes Lettuce Nectarines Peaches Pears Potatoes Raspberries
Spinach Strawberries Bell Peppers

Foods LEAST CONTAMINATED with Pesticides
Asparagus Avocados Banana Broccoli Cabbage Kiwi Mangoes Onions Papayas Pineapple Sweet Potatoes Watermelon Corn Sweet Peas

Regardless if you buy conventional or organic, it might be wise to buy a seperate scrub brush just for your fruits and veggies, and clean that produce REALLY well!

Chocolate Popcorn

This is a great alternative to packaged sugary cookies and cakes with all those additives and preservative. Stay away from that and make your own little sweet. I make a extra air popped pocorn so there isn't quite as much chocolate on each peice, you get just enough to satisfy that sweet craving without going over on calories. :)

2 quarts popped popcorn
1 cup peanuts (optional)
3/4 cup sugar
1/4 cup honey
1/4 cup cocoa powder
1/2 cup butter
1 tsp vanilla
Preheat oven to 250 degrees and oil a large baking pan

Place popecorn and peanuts in a large bowl...set aside
stir together the sugar, honey, cocoa powder, and butter in saucepan over med. heat until it comes to boil. Boil for 2 min. Stir in vanilla, then pour over popcorn and stir to coat
Pour into pan and bake in the preheated over for 30 min. Stirring several times. Cool at room temp.

Slow Cooker Chicken Marinara With Veggies

32 oz boneless skinless chicken breasts
18 oz low sodium marinara sauce
4 cloves of garlic crushed
4 red ripe tomatoes, chopped (or 1 14.5 oz can low sod. tomatoes)
1 C celery diced
2 Zucchini diced
1 bell pepper
1 tsp dried basil
1 tsp dried thyme
Whole Grain Pasta or brown rice/quinoa

Place all ingredients in slow cooker, set on low heat. Cook 6-7 hrs. Before serving, shred meat with a fork.
Pour over pasta or rice