Healthy Vegetable Dishes. Almost all of us should eat more vegetables, according to our doctor. And we really need to have children to eat more vegetables, starting at an early age. We know we have a long life food choices come from what we eat as children. So if the vegetables you serve your family a little older, add new life with a great recipe. If you have a garden, let your child help with the garden. Children are far more likely to get their food in relation to food. Bring them to farmers or through the production department of your local supermarket. And try this recipe for a spice vegetables add the vegetables served at home.
Asparagus with lemon sauce
1 pkg (10 g) frozen asparagus spears
Eggs
1 / 2 cup sugar or Splenda
1 / 2 teaspoons cornstarch
1 tablespoon butter
1 / 4 cup lemon juice
2 teaspoons grated lemon peel
Cook asparagus according to the use of the package, remove the butter and salt. Drain well. Transfer to a bowl and keep warm. In a small bowl, eggs, Splenda or sugar and cornstarch and stir to mix well. In a small saucepan, over medium heat, melt margarine. Add egg mixture to the butter and cook over medium heat until thickened. Stir in lemon juice. Continue to cook until thick and bubbly. Pour over the asparagus, sprinkle with orange peel on. Will serve while hot.
Parmesan Band
2 Pkgs (10-ounces each) frozen green beans
1 tablespoon grated Parmesan cheese
1 teaspoon lemon juice
1 teaspoon low-calorie margarine, melted
1 / 4 teaspoon Italian
1 / 8 teaspoon grated lemon peel the skin, the choice
Microwave peas to the software. Stir the beans with the remaining ingredients and serve while still warm.
1 / 2 cup serving = 13 g carbohydrate, 5 g protein
CORN LIGHT and delicious scalloped
1 / 2 cup chopped green bell pepper
1 / 4 cup chopped red onion
2 teaspoons extra virgin olive oil
1 tablespoon flour
1 teaspoon salt
1 / 2 teaspoon paprika
1 / 4 teaspoon ground mustard
pinch of pepper
1 cup fat-free milk powder
1 pkg (16 oz) frozen corn, melted
1 / 4 cup egg substitute (or egg)
1 / 3 cup ground Cornflake
2 teaspoons butter, diluting
Nonstick pot, heat the olive oil. Add green pepper and onion in hot oil and fry until the software.
In a small bowl, combine flour, salt, pepper, mustard, and pepper. Stir in milk until soft. Add the flour mixture to peppers and onions. Bring to a boil and cook, stirring 2 minutes or until thickened. Stir in corn and eggs replaced.
Choose a Spray grill with nonstick cooking spray quart. Pour corn mixture into the prepared pan. Stir in cornflakes and sprinkle with melted butter on the corn mixture. Baking, watching, at 350 degrees for 30 minutes or until set medium. Let stand 10 minutes before serving.
6 servings 157 calories, 26 g carbohydrates, 7 grams of protein per serving.
Enjoy!
Asparagus with lemon sauce
1 pkg (10 g) frozen asparagus spears
Eggs
1 / 2 cup sugar or Splenda
1 / 2 teaspoons cornstarch
1 tablespoon butter
1 / 4 cup lemon juice
2 teaspoons grated lemon peel
Cook asparagus according to the use of the package, remove the butter and salt. Drain well. Transfer to a bowl and keep warm. In a small bowl, eggs, Splenda or sugar and cornstarch and stir to mix well. In a small saucepan, over medium heat, melt margarine. Add egg mixture to the butter and cook over medium heat until thickened. Stir in lemon juice. Continue to cook until thick and bubbly. Pour over the asparagus, sprinkle with orange peel on. Will serve while hot.
Parmesan Band
2 Pkgs (10-ounces each) frozen green beans
1 tablespoon grated Parmesan cheese
1 teaspoon lemon juice
1 teaspoon low-calorie margarine, melted
1 / 4 teaspoon Italian
1 / 8 teaspoon grated lemon peel the skin, the choice
Microwave peas to the software. Stir the beans with the remaining ingredients and serve while still warm.
1 / 2 cup serving = 13 g carbohydrate, 5 g protein
CORN LIGHT and delicious scalloped
1 / 2 cup chopped green bell pepper
1 / 4 cup chopped red onion
2 teaspoons extra virgin olive oil
1 tablespoon flour
1 teaspoon salt
1 / 2 teaspoon paprika
1 / 4 teaspoon ground mustard
pinch of pepper
1 cup fat-free milk powder
1 pkg (16 oz) frozen corn, melted
1 / 4 cup egg substitute (or egg)
1 / 3 cup ground Cornflake
2 teaspoons butter, diluting
Nonstick pot, heat the olive oil. Add green pepper and onion in hot oil and fry until the software.
In a small bowl, combine flour, salt, pepper, mustard, and pepper. Stir in milk until soft. Add the flour mixture to peppers and onions. Bring to a boil and cook, stirring 2 minutes or until thickened. Stir in corn and eggs replaced.
Choose a Spray grill with nonstick cooking spray quart. Pour corn mixture into the prepared pan. Stir in cornflakes and sprinkle with melted butter on the corn mixture. Baking, watching, at 350 degrees for 30 minutes or until set medium. Let stand 10 minutes before serving.
6 servings 157 calories, 26 g carbohydrates, 7 grams of protein per serving.
Enjoy!
