Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t know how you’re eating them, but personally I don’t like raw veggies. I think cooked vegetables are so much better because cooking takes away the bitterness and the squeaky texture that sets my teeth on edge.

While you can certainly use fresh vegetables, I tend to go with frozen. They eliminate the need for prep, can be kept in the freezer to have on hand without worrying about spoilage, and are as nutritious as fresh vegetables (if not more so, because they’re frozen immediately before nutrient loss in the time needed for transport.

I think most veggies are helped immensely with the addition of some kind of fat (olive oil, butter, cheese, cream sauce, etc.) and I also generally like to add garlic. Sometimes I may add mustard, Italian seasoning, red pepper flakes, or whatever other seasonings appeal to me at the time, in addition to the garlic and olive oil.

If you don’t like eating a side of veggies, you might try mixing them into something else. For example:

Mix frozen, FULLY-COOKED* dumplings with frozen stir-fry/Asian blend vegetables (and/or whatever vegetables you may have on hand) and microwave until hot, then season however you want. I generally add sunflower seeds, Kikkoman teriyaki sauce, and Trader Joe’s Furikake seasoning. I sometimes take the same approach to Trader Joe’s frozen fried rice (maybe adding tofu, shredded chicken, or eggs to boost the protein), or ramen with added chicken or canned tuna. *Most are labeled fully cooked, but I recently forgot to check and accidentally picked up some that don’t specify, so I’m treating them as uncooked, for safety’s sake.

Make mac and cheese and some frozen California blend veggies (broccoli, carrots, and cauliflower) the last few minutes of cooking time.

Leafy greens like spinach and kale go well with bean dishes, just don’t cook for too long. I may add a little spinach to chili or kale with white beans/lentils and tuna/chicken. I may also mix in rice/noodles and some onions and possibly bell peppers.

You can also put a little spinach in a grilled cheese, top with tomato or tomato sauce.

I love zoodles (spiralized zucchini noodles ) sauteed in olive oil and garlic with an Alfredo sauce or a Vodka sauce and grated parmesan. Just cook more than you imagine you want, because they cook down a lot. I serve with rotisserie chicken and crusty bread. You can buy frozen zoodles, but they can be expensive, so this is one of the few times I buy the zucchini fresh and then spiralize them with a gadget called a Veggetti. It’s pretty easy and the tool can be washed in the dishwasher (but I use a kitchen toothbrush to clear zucchini from it first, because it can get wedged against the blade).

https://www.walmart.com/ip/Veggetti-Spiralizer-Spiral-Vegetable-Cutter-Vegetable-Noodle-Maker-as-Seen-On-TV-White-Plastic/43174708?filters=%5B%7B%22intent%22%3A%22retailer%22%2C%22values%22%3A%5B%22Walmart%22%5D%7D%5D&classType=REGULAR&from=/search&wmlspartner=wlpa&wmlspartner=wlpa&cn=FY25-ENTP-PMAX_cnv_dps_dsn_dis_ad_entp_e_n&adid=2222222229819280170153_5231_0000000000_21407473164&veh=sem&vtcWeb=V0VpiY-cDcDN0evw3cwiCo&expiryTime=1771636910709&c=mWebSmartBanner

Eggs are very versatile. You can mix many vegetables into scrambled eggs or a quiche (although you might want to avoid watery ones like squash). I might do broccoli and cheddar, spinach with mushrooms and swiss, spinach with marinara sauce and parmesan or mozarella, salsa and cheddar, etc.

Chicken and Apple sausage sauteed with cabbage, tart apples, and optional onions, served with crusty bread on the side

Here’s a stovetop casserole made by browning hamburger meat and adding onions, garlic, bell peppers, canned tomatoes, sliced okra, and tomato sauce. Once the okra has softened, mix in enough instant rice to soak up the liquids and cover until rice is ready, then sprinkle cheddar or Colby cheese on top and cover so that it melts.

I’ve found the Knorr packets to be convenient bases for easy meals. Some of my favorite combinations are:

Knorr Cheddar Broccoli rice, and I add broccoli and canned chicken.

Knorr Creamy Chicken rice, and I add canned chicken and canned mushrooms

Knorr Butter and Herb noodles, and I add diced onion, sugar snap peas, and canned tuna

Wow, thank you!
I think one of the issues is that I’ve gotten lazy preparing meals. I just don’t want to take the time.

Just buy the steam in bag frozen veggies, one bag a day with lunch or dinner

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t know how you’re eating them, but personally I don’t like raw veggies. I think cooked vegetables are so much better because cooking takes away the bitterness and the squeaky texture that sets my teeth on edge.

While you can certainly use fresh vegetables, I tend to go with frozen. They eliminate the need for prep, can be kept in the freezer to have on hand without worrying about spoilage, and are as nutritious as fresh vegetables (if not more so, because they’re frozen immediately before nutrient loss in the time needed for transport.

I think most veggies are helped immensely with the addition of some kind of fat (olive oil, butter, cheese, cream sauce, etc.) and I also generally like to add garlic. Sometimes I may add mustard, Italian seasoning, red pepper flakes, or whatever other seasonings appeal to me at the time, in addition to the garlic and olive oil.

If you don’t like eating a side of veggies, you might try mixing them into something else. For example:

Mix frozen, FULLY-COOKED* dumplings with frozen stir-fry/Asian blend vegetables (and/or whatever vegetables you may have on hand) and microwave until hot, then season however you want. I generally add sunflower seeds, Kikkoman teriyaki sauce, and Trader Joe’s Furikake seasoning. I sometimes take the same approach to Trader Joe’s frozen fried rice (maybe adding tofu, shredded chicken, or eggs to boost the protein), or ramen with added chicken or canned tuna. *Most are labeled fully cooked, but I recently forgot to check and accidentally picked up some that don’t specify, so I’m treating them as uncooked, for safety’s sake.

Make mac and cheese and some frozen California blend veggies (broccoli, carrots, and cauliflower) the last few minutes of cooking time.

Leafy greens like spinach and kale go well with bean dishes, just don’t cook for too long. I may add a little spinach to chili or kale with white beans/lentils and tuna/chicken. I may also mix in rice/noodles and some onions and possibly bell peppers.

You can also put a little spinach in a grilled cheese, top with tomato or tomato sauce.

I love zoodles (spiralized zucchini noodles ) sauteed in olive oil and garlic with an Alfredo sauce or a Vodka sauce and grated parmesan. Just cook more than you imagine you want, because they cook down a lot. I serve with rotisserie chicken and crusty bread. You can buy frozen zoodles, but they can be expensive, so this is one of the few times I buy the zucchini fresh and then spiralize them with a gadget called a Veggetti. It’s pretty easy and the tool can be washed in the dishwasher (but I use a kitchen toothbrush to clear zucchini from it first, because it can get wedged against the blade).

https://www.walmart.com/ip/Veggetti-Spiralizer-Spiral-Vegetable-Cutter-Vegetable-Noodle-Maker-as-Seen-On-TV-White-Plastic/43174708?filters=%5B%7B%22intent%22%3A%22retailer%22%2C%22values%22%3A%5B%22Walmart%22%5D%7D%5D&classType=REGULAR&from=/search&wmlspartner=wlpa&wmlspartner=wlpa&cn=FY25-ENTP-PMAX_cnv_dps_dsn_dis_ad_entp_e_n&adid=2222222229819280170153_5231_0000000000_21407473164&veh=sem&vtcWeb=V0VpiY-cDcDN0evw3cwiCo&expiryTime=1771636910709&c=mWebSmartBanner

Eggs are very versatile. You can mix many vegetables into scrambled eggs or a quiche (although you might want to avoid watery ones like squash). I might do broccoli and cheddar, spinach with mushrooms and swiss, spinach with marinara sauce and parmesan or mozarella, salsa and cheddar, etc.

Chicken and Apple sausage sauteed with cabbage, tart apples, and optional onions, served with crusty bread on the side

Here’s a stovetop casserole made by browning hamburger meat and adding onions, garlic, bell peppers, canned tomatoes, sliced okra, and tomato sauce. Once the okra has softened, mix in enough instant rice to soak up the liquids and cover until rice is ready, then sprinkle cheddar or Colby cheese on top and cover so that it melts.

I’ve found the Knorr packets to be convenient bases for easy meals. Some of my favorite combinations are:

Knorr Cheddar Broccoli rice, and I add broccoli and canned chicken.

Knorr Creamy Chicken rice, and I add canned chicken and canned mushrooms

Knorr Butter and Herb noodles, and I add diced onion, sugar snap peas, and canned tuna

Wow, thank you!
I think one of the issues is that I’ve gotten lazy preparing meals. I just don’t want to take the time.

Just buy the steam in bag frozen veggies, one bag a day with lunch or dinner

Anonymous wrote:

Anonymous wrote:I don’t know how you’re eating them, but personally I don’t like raw veggies. I think cooked vegetables are so much better because cooking takes away the bitterness and the squeaky texture that sets my teeth on edge.

While you can certainly use fresh vegetables, I tend to go with frozen. They eliminate the need for prep, can be kept in the freezer to have on hand without worrying about spoilage, and are as nutritious as fresh vegetables (if not more so, because they’re frozen immediately before nutrient loss in the time needed for transport.

I think most veggies are helped immensely with the addition of some kind of fat (olive oil, butter, cheese, cream sauce, etc.) and I also generally like to add garlic. Sometimes I may add mustard, Italian seasoning, red pepper flakes, or whatever other seasonings appeal to me at the time, in addition to the garlic and olive oil.

If you don’t like eating a side of veggies, you might try mixing them into something else. For example:

Mix frozen, FULLY-COOKED* dumplings with frozen stir-fry/Asian blend vegetables (and/or whatever vegetables you may have on hand) and microwave until hot, then season however you want. I generally add sunflower seeds, Kikkoman teriyaki sauce, and Trader Joe’s Furikake seasoning. I sometimes take the same approach to Trader Joe’s frozen fried rice (maybe adding tofu, shredded chicken, or eggs to boost the protein), or ramen with added chicken or canned tuna. *Most are labeled fully cooked, but I recently forgot to check and accidentally picked up some that don’t specify, so I’m treating them as uncooked, for safety’s sake.

Make mac and cheese and some frozen California blend veggies (broccoli, carrots, and cauliflower) the last few minutes of cooking time.

Leafy greens like spinach and kale go well with bean dishes, just don’t cook for too long. I may add a little spinach to chili or kale with white beans/lentils and tuna/chicken. I may also mix in rice/noodles and some onions and possibly bell peppers.

You can also put a little spinach in a grilled cheese, top with tomato or tomato sauce.

I love zoodles (spiralized zucchini noodles ) sauteed in olive oil and garlic with an Alfredo sauce or a Vodka sauce and grated parmesan. Just cook more than you imagine you want, because they cook down a lot. I serve with rotisserie chicken and crusty bread. You can buy frozen zoodles, but they can be expensive, so this is one of the few times I buy the zucchini fresh and then spiralize them with a gadget called a Veggetti. It’s pretty easy and the tool can be washed in the dishwasher (but I use a kitchen toothbrush to clear zucchini from it first, because it can get wedged against the blade).

https://www.walmart.com/ip/Veggetti-Spiralizer-Spiral-Vegetable-Cutter-Vegetable-Noodle-Maker-as-Seen-On-TV-White-Plastic/43174708?filters=%5B%7B%22intent%22%3A%22retailer%22%2C%22values%22%3A%5B%22Walmart%22%5D%7D%5D&classType=REGULAR&from=/search&wmlspartner=wlpa&wmlspartner=wlpa&cn=FY25-ENTP-PMAX_cnv_dps_dsn_dis_ad_entp_e_n&adid=2222222229819280170153_5231_0000000000_21407473164&veh=sem&vtcWeb=V0VpiY-cDcDN0evw3cwiCo&expiryTime=1771636910709&c=mWebSmartBanner

Eggs are very versatile. You can mix many vegetables into scrambled eggs or a quiche (although you might want to avoid watery ones like squash). I might do broccoli and cheddar, spinach with mushrooms and swiss, spinach with marinara sauce and parmesan or mozarella, salsa and cheddar, etc.

Chicken and Apple sausage sauteed with cabbage, tart apples, and optional onions, served with crusty bread on the side

Here’s a stovetop casserole made by browning hamburger meat and adding onions, garlic, bell peppers, canned tomatoes, sliced okra, and tomato sauce. Once the okra has softened, mix in enough instant rice to soak up the liquids and cover until rice is ready, then sprinkle cheddar or Colby cheese on top and cover so that it melts.

I’ve found the Knorr packets to be convenient bases for easy meals. Some of my favorite combinations are:

Knorr Cheddar Broccoli rice, and I add broccoli and canned chicken.

Knorr Creamy Chicken rice, and I add canned chicken and canned mushrooms

Knorr Butter and Herb noodles, and I add diced onion, sugar snap peas, and canned tuna

Wow, thank you!
I think one of the issues is that I’ve gotten lazy preparing meals. I just don’t want to take the time.

Anonymous wrote:I don’t know how you’re eating them, but personally I don’t like raw veggies. I think cooked vegetables are so much better because cooking takes away the bitterness and the squeaky texture that sets my teeth on edge.

While you can certainly use fresh vegetables, I tend to go with frozen. They eliminate the need for prep, can be kept in the freezer to have on hand without worrying about spoilage, and are as nutritious as fresh vegetables (if not more so, because they’re frozen immediately before nutrient loss in the time needed for transport.

I think most veggies are helped immensely with the addition of some kind of fat (olive oil, butter, cheese, cream sauce, etc.) and I also generally like to add garlic. Sometimes I may add mustard, Italian seasoning, red pepper flakes, or whatever other seasonings appeal to me at the time, in addition to the garlic and olive oil.

If you don’t like eating a side of veggies, you might try mixing them into something else. For example:

Mix frozen, FULLY-COOKED* dumplings with frozen stir-fry/Asian blend vegetables (and/or whatever vegetables you may have on hand) and microwave until hot, then season however you want. I generally add sunflower seeds, Kikkoman teriyaki sauce, and Trader Joe’s Furikake seasoning. I sometimes take the same approach to Trader Joe’s frozen fried rice (maybe adding tofu, shredded chicken, or eggs to boost the protein), or ramen with added chicken or canned tuna. *Most are labeled fully cooked, but I recently forgot to check and accidentally picked up some that don’t specify, so I’m treating them as uncooked, for safety’s sake.

Make mac and cheese and some frozen California blend veggies (broccoli, carrots, and cauliflower) the last few minutes of cooking time.

Leafy greens like spinach and kale go well with bean dishes, just don’t cook for too long. I may add a little spinach to chili or kale with white beans/lentils and tuna/chicken. I may also mix in rice/noodles and some onions and possibly bell peppers.

You can also put a little spinach in a grilled cheese, top with tomato or tomato sauce.

I love zoodles (spiralized zucchini noodles ) sauteed in olive oil and garlic with an Alfredo sauce or a Vodka sauce and grated parmesan. Just cook more than you imagine you want, because they cook down a lot. I serve with rotisserie chicken and crusty bread. You can buy frozen zoodles, but they can be expensive, so this is one of the few times I buy the zucchini fresh and then spiralize them with a gadget called a Veggetti. It’s pretty easy and the tool can be washed in the dishwasher (but I use a kitchen toothbrush to clear zucchini from it first, because it can get wedged against the blade).

https://www.walmart.com/ip/Veggetti-Spiralizer-Spiral-Vegetable-Cutter-Vegetable-Noodle-Maker-as-Seen-On-TV-White-Plastic/43174708?filters=%5B%7B%22intent%22%3A%22retailer%22%2C%22values%22%3A%5B%22Walmart%22%5D%7D%5D&classType=REGULAR&from=/search&wmlspartner=wlpa&wmlspartner=wlpa&cn=FY25-ENTP-PMAX_cnv_dps_dsn_dis_ad_entp_e_n&adid=2222222229819280170153_5231_0000000000_21407473164&veh=sem&vtcWeb=V0VpiY-cDcDN0evw3cwiCo&expiryTime=1771636910709&c=mWebSmartBanner

Eggs are very versatile. You can mix many vegetables into scrambled eggs or a quiche (although you might want to avoid watery ones like squash). I might do broccoli and cheddar, spinach with mushrooms and swiss, spinach with marinara sauce and parmesan or mozarella, salsa and cheddar, etc.

Chicken and Apple sausage sauteed with cabbage, tart apples, and optional onions, served with crusty bread on the side

Here’s a stovetop casserole made by browning hamburger meat and adding onions, garlic, bell peppers, canned tomatoes, sliced okra, and tomato sauce. Once the okra has softened, mix in enough instant rice to soak up the liquids and cover until rice is ready, then sprinkle cheddar or Colby cheese on top and cover so that it melts.

I’ve found the Knorr packets to be convenient bases for easy meals. Some of my favorite combinations are:

Knorr Cheddar Broccoli rice, and I add broccoli and canned chicken.

Knorr Creamy Chicken rice, and I add canned chicken and canned mushrooms

Knorr Butter and Herb noodles, and I add diced onion, sugar snap peas, and canned tuna