I love veggies and I am always trying to find ways to eat more. One thing I really like right now are portobella pizzas. I take a portobella mushroom spray it with olive oil spray and add toppings and bake in the oven. I have made a ton of combinations. Just reg. pizza with sauce and low fat cheese, adding additional veggies, roasted red peppers, spinach etc. I make a greek one with spinach, olives and reduced fat feta, a seafood one with crabmates, lowfat cheese, one with pesto (just a little), tomatoes and fresh mozzarella, etc. Yummy and good when you want something warm.
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Wow......all of these sound yummy. I love veggies......thanks for all the ideas ladies.
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I prefer not to mix my veggies too much. If I cook many different ones at the same time, their flavours mix up and instead of tasting the broccoli or carrots or cauliflower, i taste this bland \'veggies alert\' flavour. You know what I mean? My favourite recipe: setam-fry them. For example, take broccoli, cut it up into medium sized pieces, and put them in a pan with a little bit of water (no salt), just to half cover the bottom of the pan. Place a lid on top and it will get it steaming. The water will evaporate slowly, but by then, the veggiest will have started to shed their water already so it\'s perfectly fine. When they turn a bright color, they\'re done. (not more than 3-4 minutes at high heat, except for starchy stuff like potatoes). Then, take off heat, toss into the pan a little bit of dried garlic, some fresh chilli pepper if you like, and a sprinkle of good quality balsamic vingar (it has to taste just as sweet as sour when you try it) and a splash of soy sauce.
Now, I kid you not, you will love it. Goes great with fish and any kind of meat.
My final remarks: start with one type of veggie, not a mixture. Then combine, when you see what you like. Carrots are great on their own, but don\'t mix well. Same goes for cauliflower. And another thing - some veggies, if you overcook them, will smell and taste foul and are not good for reheating. I\'m talking about those from the cabbage family (caulyflower, broccoly, cabbage, brussel sprouts, ...) Its much better to under-do them, cause you can eat them even raw anyway. They don\'t really need to cook much.
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I just thought of another pair of recipes - I use them when I need comfort food badly, because - well, it\'s very comforting - (gets intto the bloodstream fast, stron tastes, mushy and filling) At the same time, they\'re not very calorific. But they do have a little bit more calories than cardboard. They can be served as either main courses (that\'s what I do), or side dishes with fish.
(1) mediternatian all time fauvorite: dalmatial potatoes... boil a pot of water and start cooking some green beans (or mangetout, ...). Also, take your potatoes, (same amount as the grean beans) peel only if thick skinned, cut up into medium sized pieces and ad to beans so that they will cook at the same time. Don\'t use too much water, just so they\'re covered. Once cooked, drain 2/3 of the water and roughly mix them up using a fork. You want them to get mushy but still chunky. Then, add salt and high quality virgin olive oil to taste. You need to be able to taste the olive oil, not to coat the veggies in it. Eat warm with a spoon. That\'s really good, trust me. It\'s doesn\'t look much bit it is. And try the calory count in the food jurnal. Low on calories, you can go through

I think taking a variety of your favour veggies, cutting them up nice and have a low-fat hummus dip is fantastic. Hummus is usually high in good oil, but since we are wanting to reduce, cutting half the oil and replacing it with a little water and/or more lemon juice is great. As long as there is plenty of garlic, that is all that matters. Sometimes I make lemon dill hummus. That is fantastic too.

I also love stuffed peppers. I take cooked brown rice, fine cut veggies (mushrooms, onions, celery, herbs of choice) and a little chicken broth and stuff the pepper. I like the rice to veggie ratio to be 1:1, but whatever. You can add a variety of things to make it more like a casserole, but I like leaving it simple and fresh. Towards the end when you think the pepper looks done to your liking, add a little low fat cheese, tablespoon of fat free sour cream or yogurt, tablespoon of salsa and tadah, goodness. .