Whats the best recipe for starting a diet plan?

Question

Like I love eating vegetables but eating the same recipe vegetables in a week or two is getting to be unwanting... so im wondering whats your vegetables food recipe... something easy to make a few cooking will be nice but not to much cooking!

Answer 1

http://diet.allrecipes.com/
check out this site please there are so many I would not even know what you like...............................
I have a fave it is broccoli cauliflower and melted cheese and i eat it all the time.

Answer 2

I like to put summer squash, pearl onion, fresh green beans and asperagus into a baking pan. Drizzle with a slight bit of olive oil and put in peices of chopped up garlic. Then bake at 400 Degrees until veggies are tender. It goes wonderful over rice and is very delicious!! The olive oil will also help you to feel full because of the good fats it contains - (which is beneficial while dieting)

I also like to maek smoothies with my vegetables. I know it sounds gross - but when you get the right mixture its very good! Try using 1 cup spinach, 1 pear and 1/2 cup frozen berries. You will have a delicious smoothie and a whole cup of raw spinach! The drink will look green but will taste sweet & Fruity! Just put it all in the blender and add a bit of water till you get the right consistancy. You can find other Green Smoothies online. Its a great way to get your greens without losing fiber from juicing!

Answer 3

I love squash and two of my favorite sides are
1- stirfry squash cut in about an inch quarters add sliced mushrooms and sprinkle a little creole seosoning on it.
2- same squash size sautee with onions, tomatoes, and garlic. add some thawed out cut corn. If you like to add a little flavor, sprinkle some mild cheddar cheese on top.

Answer 4

I was diagnosed Type II Diabetic August 2005 and I had to cut sugar and starches out of my diet. I've been working on recipes that I could feed my family and I could also enjoy them as well.

I've lost 45 lbs since I started my diet in August 2005 eating food like these!

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry

Answer 5

ive got one for you,chop an onion and reb bell pepper ,cubed cicken breast,flour and season to desired taste,use just a little bit of olive oil,brown on medium heat for about 10 min add the onions and peppers-omit onions and peppers for veggies of your choice or leave them out all together ,remove and finish cooking in a 350 oven for another 15 mins,or until no longer pink inside.in the meantime prepare the rest of your salad,use the greenest lettuce,ad fresh broccoli,remove chicken from oven add your choice of salad dressing i like ranch,and just a table spoon of water adding the water with the dressing is a great way to cut the fat and use very little dressing,and warming your dressing just brings it all together nicely in your mouth,last for just a little bit of carbs ill add croutons or my favorite is crushed ceezits crackers,please give this one a try and id love to know what you thought of it ,ENJOY!!!!!!!!!or you could boil some eggs, cubed chicken breast,cook the chicken as specified before,add some fresh uncooked green bell peppers,ranch dressing,and a really nice sharp cheese,another one is roasted red pepper salad very deliciuos,roast the pepper right on top of the stove right on the flames youll need to turn it over as it blackens in the meantime prepare the the rest of the salad,salmon or chicken breast normally i use salmon and spinach for this recipe but as im sure you know spinach is out because of the potiential treat of ecoli,so romaine or any mixed salad will work as well, mexican corn from the can or frozen cook corn, put everything in a bowl ie;salad and corn plus meat,take your nicely roasted pepper place in a plastic bag for about 10 mins-this step you can do in advance.then youll want to peel the pepper,letting cool of course,then put it in a blender with ranch dressing or your choice dressing,blend well pour over your salad and enjoy!!!breakfast try a fresh smothie,fruit salad,my favorite breakfast is salmon and eggs,take fresh salmon or can,fresh salmon youll need to slice first,then add a little bit of butter to the pan add salmon,break your eggs up in a bowl season add 2 table spoons of milk and wisk,add eggs cut a fresh tomatoe add at the very end,then remove and enjoy-try it with onion salt very delicios and if you choose, one peice of whole wheat toast and a glass of simply orange, orange juice or juice of your choice,i hope you give one or all of these recipes a try,thanks!!!!!!

Answer 6

I know how you feel...after a while the same ol veggies start getting boring and that's when you start to cheat on your diet! So, here's a couple interesting veggie recipes I hope you like hun :)

Maple Glazed Baby Carrots

2 lb. baby carrots
1/4 cup KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. butter
1/2 cup PLANTERS Pecan Pieces, toasted

COOK carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender. Drain; set aside.
MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
ADD butter; stir until melted. Stir in the pecans.

Roasted Green Beans

1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.

Baked Tomatoes

4 tomatoes, halved crosswise
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT grill to medium heat. Place tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
PLACE pan on grill; close lid.
GRILL 15 min. or until tomatoes are soft and cheese begins to turn golden.

Italian Veggie Bake

1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.

Sweet and White Potatoes

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. russet potatoes (about 3), cut into spears
1/2 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

PREHEAT oven to 375°F. Toss potatoes with dressing.
PLACE on lightly greased baking sheet or 15x10x1-inch baking pan.
COOK 30 min. Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.

Asparagus and Onions

1/2 cup KRAFT Roasted Garlic Vinaigrette Dressing, divided
1 small yellow pepper, seeded, thinly sliced
1 small red onion, thinly sliced
1 lb. fresh thin asparagus, cleaned, trimmed
1/4 cup KRAFT Shredded Parmesan Cheese

HEAT 1/4 cup of the dressing in large nonstick skillet. Add pepper and onion; cook and stir on medium-high heat 3 to 5 min. or until tender.
ADD asparagus to skillet. Pour remaining 1/4 cup dressing evenly over asparagus; cover. Reduce heat to medium-low; cook 5 to 7 min. or until asparagus are tender. Spoon onto serving platter; sprinkle with cheese.

Sweet Potato Bake

1-1/2 lb. sweet potatoes, peeled, cubed
1/2 cup MIRACLE WHIP Light Dressing
2 Tbsp. lemon juice
2 Tbsp. honey
1 tsp. grated fresh gingerroot or 1/4 tsp. ground ginger
4 stalks celery, diagonally sliced
1/4 cup finely chopped fresh parsley

BOIL sweet potatoes 12 to 14 min. or until tender.
PREHEAT oven to 375°F. Combine dressing, lemon juice, honey and gingerroot in large bowl. Drain potatoes. Add to dressing mixture along with the celery and parsley; mix lightly. Spoon into 1-1/2-quart baking dish.
BAKE 20 min. or until heated through.

Grilled Veggies

medium zucchini, cut diagonally into 1/2-inch thick slices
3 each red and yellow peppers, cut into 1/2-inch wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT grill to medium heat. Grill vegetables until tender, but crisp.
PLACE vegetables in large bowl. Add dressing; toss to coat. Sprinkle with cheese.

Answer 7

THIN CRUST PIZZA