[sfharper]

One tip for including a lot of vegetables in your meals is to buy them on the weekend. Then you act like a restaurant and do all the prep-work on that day, saving them in an airtight, sealed container with many compartments. Dice carrots, celery as well as make sticks of them, chop up broccoli, cabbage, mushrooms, parsnips, turnips, cauliflower, radish into bite sized bits. With these cut up before hand, they're ready to add to a salad, add to a soup or rice, available for steamed veggies, or for a stew. And you can eat them just plain or with a dip.

[tofumama]

Great tip. When you have your veggies prepared you can make up your own frozen veggie mixes and have them ready when you want them. A friend of mine puts together all the stuff she likes in her scrambled eggs and puts them in a bag in the freezer. Then when she wants them she gets out a half a cup , puts them in the frying pan and adds the eggs. Thats one fast breakfast.
ttfn

[sfharper]

I always wanted a light dinner and love my potatoes too much. So to be healthier, I'd add frozen mixed vegetables to the potatoes. Corn added extra protein (and carbs) and peas and beans happen to have the most fiber for all us fiber concious folks. It's easy and filling.

[sfharper]

Anyone else use a steamer to cook their vegetables? I love to steam cauliflower. For a sauce I melt a tbl of butter, add 2 tbl of lemon and 1/4 tsp of fennel. Poured over the top it makes for a very interesting vegetable.

[sfharper]

Another family favorite is a slightly sweet vinegar used on cucumbers. My mom also cuts up tomatoes and onions in hers, but I don't like either. I use half water, half white vinegar with a tablespoon of sugar.