Tuesday, June 15, 2010

☺Tasty Tuesday☺

With Summer here, and most of us have a wonderful array of vegetables, a friend had
given me this from Mayo Clinic, so thought I would share it with you, with all the wonder
ful recipes I have, and have shared I think thiswill be a great difference, but we all like to eat
healthy, and this will help you to do it, many good choices in these below. Some are my
favorites in fact. So with our Tasty Tuesday we will share some healthy eating today, be
blessed, and have a wonderful day.

Vegetables are often relegated to the side of the plate, but they can easily stand alone or even become the featured food. Try new ways of serving up the four or more daily servings of vegetables recommended by the Mayo Clinic Healthy Weight Pyramid.

Vegetables are actually quite versatile, and, as a nutritional powerhouse, they can form the foundation of your healthy-eating plan. These 10 entrees put vegetables in the spotlight and add interest and color to your healthy diet.

Portobello mushroom burger. Marinate a large portobello mushroom in French or Italian dressing or make your own marinade with 1 1/2 tablespoons balsamic vinegar, 1 teaspoon olive oil, a clove of minced garlic, salt and pepper. Grill over medium heat until tender, about 5 minutes on each side. Serve on a bun or alone.

Spring greens with butternut squash. Add 1 cup spring greens or leaf lettuce to a plate. In a small bowl, mix together 1/4 cup cooked butternut squash, 1/2 tablespoon brown sugar and 1/2 tablespoon olive oil. Top the greens with the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey.

Asparagus, tomato and red pepper French bread pizza. Arrange French bread slices on a baking sheet. Add pizza sauce and a mixture of diced asparagus, Roma tomatoes, red bell peppers and minced garlic. Sprinkle lightly with mozzarella cheese. Bake at 400 F until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes.

Grilled vegetable kebabs. Brush cherry tomatoes, button mushrooms, zucchini slices, red onions and bell peppers with Italian dressing. Place onto skewers and grill over medium heat, turning often, until the vegetables are tender, about 5 to 8 minutes.

Asparagus with almonds. In a skillet, add 1/4 pound chopped asparagus and 1/4 cup water. Simmer until the asparagus is tender-crisp, about 4 to 6 minutes. Drain remaining water and stir in 1 teaspoon lemon juice and 1 teaspoon olive oil. Serve over 1/2 cup rice and top with roasted sliced almonds.

Italian vegetables with pasta. In a heavy skillet, add chopped sweet onions, red peppers, yellow summer squash, zucchini squash, 1 tablespoon olive oil, 2 minced garlic cloves and 1 tablespoon Italian seasoning. Saute until the vegetables are tender, about 5 minutes. Serve over cooked pasta and prepared pasta sauce.

Honey-glazed sweet potatoes. Peel and chop 4 large sweet potatoes. Toss with a mixture of 1/4 cup water, 2 tablespoons brown sugar, 2 tablespoons honey and 1 tablespoon olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.

Corn and barley salad. In a bowl, add 1 sliced cucumber, 2 cups cooked barley, 2 cups cooked corn and 3/4 cup chopped red bell peppers. Stir in the following dressing: 3 tablespoons white vinegar, 1 tablespoon water, 1 1/2 teaspoon oil, 1/2 teaspoon dried basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Marinate for at least 2 hours before serving.

Fresh vegetable soup. In a large pot, add 1 tablespoon olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Saute until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, sliced potatoes (peeled), and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.

Vegetable pita pockets. In a small bowl, add cauliflower and broccoli florets, sliced green onions, diced tomatoes and cucumbers, and 1 1/2 teaspoons low-fat buttermilk or cucumber ranch salad dressing. Cut 1 whole-wheat pita bread in half and fill each half with the vegetable mixture and 1 tablespoon crumbled feta cheese. Warm in the microwave about 40 seconds



Anonymous said...

Hello Barbara, I am making notes of the recipes. Great post!

Camille said...

What a great idea to post lots of veggie recipes! How we need more of them in our diet!! I *love* asparagus...YUM! :)


P.S. I am about to post yet another dessert recipe on my blog...LOL! ;-)

Barbara said...

Yes we are mostly really inclined to post the good gooey recipes, and know all will love them, but in with all that chocolate, goo and goody, we must have some veggies in our diet, so you post the good stuff and I will post some recipes with veggies, giggles, love it Camille, and if you look over my recipes I have had some really good one too..

Musings Of A Gem said...

oh Barbara - These recipes sound SOO good and very healthy!! Just what I'm looking for : )

Most of the recipes on my blog are so naughty..I must change that lol

Gemma x

Sheila Deeth said...

Some great ideas here for my vegetarian son. And there's lots of wonderful vegetables appearing at our local farmers' market.

Anonymous said...

YUMMMMM!!! I love veggies. I could live without the meat, but I gotta have my veggies. Great ideas Barbara. I'm definitely going to use some of these. Thank you so much for sharing.

Sharon said...

Thanks for the recipes of good health.
I am still waiting for mine to grow so than I can have them.

Betsy from Tennessee said...

Thanks Barbara.... There's just nothing better than fresh veggies in the summer.... I love all of the suggestions you have given... AND--they are HEALTHY for all of us.


Flat Creek Farm said...

This is a great post, chock full of good info and recipes! Thanks! -Tammy

Aliene said...

We have been enjoying some of our vegetables. Especially yellow squash. Today we got two buttercup
squash. Our tomatoes are just turning. Had a few bell peppers.
I sometimes just cut them all up in small pieces and put them on a skillet until all is tender. I have 2 zucchini squash that I haven't decided what to do with. I have already have cook one and put it in the freezer for zucchini bread. Have you ever made that?

Barbara said...

Yes I have Aliene, we made zucchini every way imaginable back when we were in Colorado, was real low on funds, and had lots of zucchini and popcorn, giggles.

Mrs. B, a very peculiar person said...

Wow! you folks have been busy ... thanks for the terrific veggie recipes ... I'm always looking for new ones...

Karen said...

You have some great sounding recipes here...thanks for sharing!

Mom to 9 Blessings! said...

WE LOVE veggies! You know we do!

Great post Barbara! Thanks for sharing it :-)


Jan said...

Great to see so many vegetables featured, they are by far the largest proportion of our diet.
Have a Blessed week.

Grammy Blick said...

One of the prettiest presentations of vegetables were ribbons of carrots, zucchini and yellow long neck squash my friend fixed. Using her potato peeler, pick large vegetables, then peel strips lenghways to fill a large skillet.

Have the skillet hot with just a little oil and quickly stir fry. Just before serving, add a teaspoon of horseradish, salt and pepper to taste.

Serve on a platter to display the colorful ribbons and enjoy the flavors.

Joyce said...

Oh wow, thanks for all these wonderful suggestions...we quite often make a veggie meal in summertime. And we love to grill red peppers and zucchini with just olive oil and some salt and pepper...delicious. Give me a fresh tomato and an ear of sweet white corn and I'm pretty happy. Will definitely be trying some of your tips.

We recently grilled pineapple with lime juice, honey, and black pepper and it was wonderful! I love the summer fruits and veg!