Jumat, 23 April 2010

How to Make Vegetable Dishes That Are Tasty and Healthy Using Asparagus, Peas Or Corn

Almost all of us should eat more vegetables to our doctors. And you really children to eat more vegetables, beginning at an early age. We know that our eating habits to eat throughout the life out of the way we like to contain children. So serve when the vegetables your family a little older, got a new life with these delicious recipes. When you have a garden, let your children help with the garden. Children are much more likely to feel connected to food to eat. Take it with you at the farmer's market or the produce department of the local supermarket. And try these recipes to spice vegetables to the vegetables served at home to add.

Asparagus with Lemon Sauce

1 package (10 oz) frozen asparagus
1 egg
02:01 cup Splenda or sugar
2.1 c. Cornstarch
1 tablespoon butter soup
04:01 cup lemon juice
V. 2 teaspoon grated lemon peel

Cook asparagus according to package directions, omitting butter and salt. Drain. Transfer to a serving platter and keep warm. In a small bowl, combine eggs, sugar or Splenda and cornstarch stirring mix well. Melt in a small frying pan over medium heat margarine. Add egg mixture to butter and thickened, cook over medium heat until. Stir in lemon juice. Continue until thickened and bubbly boil. Pour over asparagus, sprinkle with lemon zest on top. Serve immediately while hot.

Parmesan PEAS

2 packages (10 ounces each) frozen peas
1 teaspoon grated Parmesan EL
1 teaspoon lemon juice teaspoon
Teaspoon reduced calorie margarine 1 teaspoon melted
4.1 c. Italian seasoning
1.8 teaspoon grated lemon peel, optional
Peas in the microwave until they are soft. Mix Serve the peas with the remaining ingredients, and still warm.
02:01 cup serving = 13 g carbohydrates, 5 g protein

Easy and delicious baked CORN

02:01 cup chopped green bell pepper
04:01 cup chopped onions
2 tsp olive oil extra virgin v.
1 cup flour c. Soup
1 teaspoon salt teaspoon
2.1 c. Paprika
Mustard 1 / 4 c. Tea
Pinch of black pepper
1 cup fat-free evaporated milk
1 package (16 oz) frozen corn, thawed
04:01 cup egg substitute (or 1 egg)
Cup crushed cornflakes 03:01
2 tablespoons butter tea, melted

Heat a nonstick pan, olive oil. Add green pepper and onions, fry in hot oil until soft.

In a small bowl, flour, salt, pepper, mustard and pepper to taste. Stir in milk until smooth. Flour mixture to the peppers and onions. Bring to a boil and cook, stirring 2 minutes or until thickened. Stir in corn and to replace the egg.

Spray a baking dish a quarter of a non-stick cooking spray. Pour the mixture into the corn casserole. Mix corn flakes brush with melted butter and corn. Bake uncovered at 350 degrees for 30 minutes or until center is partially furnished. Let stand 10 minutes before serving.

6 servings 157 calories, 26 g carbohydrates, 7 g protein per serving.

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