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 Tips for Eating More Veggies

• Not sure how to cook vegetables? Start with frozen vegetables that you can cook in minutes in the microwave. Also try roasting veggies (see recipe below).


• Have a chicken or shrimp stir-fry for dinner and double the amount of your favorite veggies such as pea pods, broccoli, red peppers, or zucchini.


• Instead of crackers or pretzels for a snack, try some veggies and hummus or celery with peanut butter.


• Try serving chicken salad stuffed in a tomato or on cucumber slices.


• Try a variety of salads such as green bean salad, broccoli salad, or a tomato, feta salad.


• Grill vegetables along with your other summer favorites.
  
  
• Put a package of frozen, chopped spinach (thawed and drained) into your egg casserole.


• Order a side salad in place of the chips or French fries.>


• Buy seasonal vegetables and you’ll taste them at their best. Tomatoes, butternut squash, asparagus, and zucchini are good ones.


• For a quick dinner put veggies, such as green beans or asparagus, on the bottom of an aluminum foil packet, top with salmon along with some herbs, seal packet, and bake or grill.


• Add extra veggies to your sandwich or any homemade soup recipe.

Roasted Asparagus

Serving Size: 1/6 of recipe
Yield: 6 servings

1 1/2 pounds fresh asparagus
Cooking spray
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

1. Preheat oven to 450 degrees. Wash asparagus and cut off ends. Coat a baking dish with cooking spray.
2. Place asparagus with baking dish, drizzle with olive oil and sprinkle with Parmesan cheese.
3. Bake 15 minutes.

53 calories, 4 grams total fat, 1 grams saturated fat, 5mg cholesterol, 91mg sodium, 2g total carbohydrate, 1 grams dietary fiber, 3g protein.

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