Hi Ian,
Here are a couple of ways I try to get vegetables in, which feels more difficult during the winter in Vermont. Both are super easy and make enough to have left-overs. See you at Boot Camp! :
Ratatouille (a Betty Crocker recipe – which I love in summer when you have a never ending supply of squash & zucchini)
2 Cups cubed, peeled eggplant
1 Zucchini or yellow crookneck squash (I use both)
8 oz chopped tomatoes
1/2 Cup chopped onion
1 Tbs olive oil
2 Tbs dry white wine (or water)
1/2 tsp dried basil
1/4 tsp garlic salt
1/8 tsp pepper
optional: 1/2 Cup shredded swiss cheese (try reduced fat)
Combine all ingredients, bring to boiling, then cover & simmer about 20 minutes or until veggies are tender. Cook for another 5-10 minutes to thicken. Sprinkle with cheese.
Veggie soup (this is from Weight Watchers, and they post it openly on their site). This recipe is supposed to make 4 servings, but I never measure and I often add in other veggies like broccoli, cauliflower, red peppers….
2/3 Cup sliced carrots
1/2 Cup diced onion
2 minced garlic cloves (add extra!!)
3 Cups fat-free, low sodium vegetable broth
1 1/2 Cups diced green cabbage
1/2 Cup green beans
1/2 Cup diced zucchini
1 Tbs tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
Saute carrot, onion & garlic until softened (about 5 min). Add broth, cabbage, beans, tomato paste & seasonings – bring to a boil. Simmer, covered about 15 minutes or until beans are tender. Add zucchini & heat 3-4 minutes.
Meliss’a M
