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Almost all of us should eat more vegetables, according to our doctors. And we really get kids to eat more vegetables, beginning at an early age. We know that our life-long food choices stem from the way we eat as children. So, if vegetables you serve your family have got a little older, add a new life with these delicious recipes. If you have a garden, Let your children help with the garden. The Children are much more likely to eat foods that they feel connected. take with you at the farmer's market or through the Department of generating your local supermarket. And try these recipes for vegetables add zest to the vegetables served at your house.
Asparagus with Lemon Sauce
1 package (10 oz) frozen asparagus
1 egg
1 / 2 cup sugar OR Splenda
1 / 2 c. Tea cornstarch
1 tsp unsalted butter
1 / 4 cup lemon juice
2 v. tea lemon zest grated
Cook asparagus according to package directions, omitting butter and salt. Drain well. Transfer to a serving dish and keep warm. In a small bowl, combine 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 lemon juice. Continue cooking until it thickens and boils. Pour over asparagus, sprinkle lemon zest on top. Serve immediately while hot.
PEAS, PARMESAN
2 packages (10 ounces each) frozen peas
1 tsp tablespoons grated Parmesan
1 tsp tea lemon juice
1 tsp coffee reduced-calorie margarine, melted
1 / 4 c. Italian Seasoning
1 / 8 c. Tea lemon peel grated Optional
Peas microwave until tender. Toss peas with remaining ingredients and serve while still warm.
1 / 2 cup serving = 13 g carbohydrate, 5 g protein
Light and tasty SCALLOPED CORN
1 / 2 cup chopped bell pepper green
1 / 4 cup chopped onion
2 v. tsp olive oil extra virgin
1 tsp tablespoons flour
1 tsp Tea Salt
1 / 2 c. Tea paprika
1 / 4 c. 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 corn flakes
2 v. Tea butter, melted
In a nonstick skillet, Heat the olive oil. Add green pepper and onion in hot oil and saute until tender.
In a small bowl, mix flour, salt, paprika, mustard and pepper. Add milk until smooth. Add flour mixture to the peppers and onions. Bring to a boil and cook, stirring, for 2 minutes or until thickened. Stir in corn and egg substitute.
Spray a baking dish 1-quarter of a nonstick cooking spray. Pour the corn mixture in baking dish. Toss the cornflakes with melted butter and sprinkle with mixture of corn. Bake, uncovered at 350 degrees for 30 minutes or until center is partially defined. Let stand 10 minutes before serving.
6 servings 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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