Almost all of us should eat more vegetables, according to our doctors. And really get kids to eat more vegetables, beginning at an early age. We know that the life-long nutrition choices stem from the way we eat, such as children. So, if the vegetables you serve your family have a little more, add a new life with these delicious recipes. If you have a garden, Allow your child to the garden. The Children are much more likely to eat foods that they feel connected. carry with you in the farmer's market or through the Department of generating your local supermarket. And try these recipes for vegetables add flavor to vegetables served at home.
Asparagus with lemon sauce
1 package (10 ounces) frozen asparagus
1 egg
1 / 2 cup sugar or Splenda
1 / 2 c. Cornstarch Tea
1 teaspoon unsalted butter
1 / 4 cup lemon juice
2 v. tea grated lemon zest
Cook asparagus according to package directions, omitting the butter and salt. Drain well. Transfer to a serving platter and keep warm. In a small bowl, mix eggs, Splenda or sugar and cornstarch, stirring to mix well. In a small skillet over medium heat, add Melt margarine. Add egg mixture to butter and cook over medium heat until thickened. Add the lemon juice. Continue cooking until it thickens and boils. Pour over asparagus, sprinkle lemon zest on top. Serve immediately while warm.
PEAS, PARMESAN
2 packages (10 ounces each) frozen peas
1 teaspoon tablespoons grated Parmesan
1 teaspoon lemon juice tea
1 teaspoon of coffee reduced calorie margarine, melted
1 / 4 cup Italian seasoning
1 / 8 C. Tea Optional grated lemon peel
Microwave peas until tender. Mix the peas with the remaining ingredients and serve while hot.
1 / 2 cup = 13 g carbohydrate, 5 g protein
Light and tasty SCALLOPED CORN
1 / 2 cup chopped chopped green
1 / 4 cup chopped onion
2 v. teaspoon extra virgin olive oil
1 teaspoon tablespoons flour
1 teaspoon salt tea
1 / 2 c. Paprika Tea
1 / 4 cup of tea, mustard
pinch of black pepper
1 cup fat free evaporated milk
1 package (16 ounces) frozen corn, thawed
1 / 4 cup egg substitute (or 1 egg)
1 / 3 cup crushed cornflakes
2 v. Melted butter tea
In a nonstick skillet, heat the olive oil. Add pepper and green onion in hot oil and saute until tender.
In a small bowl, combine the flour, salt, pepper, mustard and pepper. Add milk until smooth. Add the flour mixture to the peppers and onions. Bring to boil and cook, stirring, for 2 minutes or until thickened. Stir in corn and egg substitute.
Spray a baking pan 1 quart nonstick cooking spray. Pour the corn mixture into the baking dish. Combine cornflakes with melted butter and sprinkle with the corn mixture. Bake uncovered at 350 degrees for 30 minutes or until center is partially defined. Let stand 10 minutes before serve.
6 servings of 157 calories, 26 g carbohydrate, 7 g protein per serving.
Enjoy!
About the Author:
For more of Linda’s recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
Article Source: ArticlesBase.com – How to Make Vegetable Dishes that are Tasty and Healthy using Asparagus, Peas or Corn
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