Eat Your Vegetables Day

This day was created to encourage healthy eating. Placed in the middle of the National Fresh Fruit and Vegetable Month, this day was intended to promote a healthy diet. I encourage all of you parents to let your kids help prepare dinner. Plan that every meal be vegetables, or have them in it.

Here are some vegetable recipes that you could do on that day:

Cheesilicious Cauliflower
Ingredients: 1 medium head of cauliflower(broken into florets),1/2 cup low-fat mayonnaise,1/2 tsp. onion salt or 1 tsp. purple onion finely chopped, 3/4 tsp. mustard,1/2 cup Medium Cheddar cheese.

Wash cauliflower (don’t dry). Place cauliflower in casserole dish. Cover with microwave safe plastic wrap. Microwave 8-9 minutes until tender(depending on wattage of microwave). Combine mayonnaise, onion salt or onion and mustard. Spoon onto cauliflower and sprinkle cheese on top. Microwave 1-2 minutes to melt cheese. Serves 4 hungry people.

Baked Parmesan Tomatoes
Ingredients: 2 (14 1/2 oz.) cans whole tomatoes drained and quartered, 4 Tbsp. seasoned whole wheat bread crumbs, 1/2 tsp. Italian seasoning(Pampered Chef is best), 1/2 tsp. garlic salt, 4 Tbsp. Freshly grated Parmesan cheese, 2 Tbsp. margarine. (I Can’t Believe it’s Not Butter), Olive Oil

Place tomatoes in a 1 quart baking dish (lightly oiled with Olive Oil). Combine bread crumbs, Italian seasoning and garlic salt. Sprinkle over tomatoes. Top with cheese and add a dollop of margarine. Bake uncovered at 325° for 15-20 minutes (until lightly browned). Makes 4-6 servings.

Crystal Glazed Carrots
Ingredients: 1/2 lb. fresh carrots or baby carrots, 1/2 stick margarine, 6 Tbsp. brown sugar, 1 tsp. cinnamon(Pampered Chef or freshly grated), 1 tsp. ground fresh ginger (optional)

Clean carrots and cut into bite-size pieces. Steam 10 minutes in a small amount of boiling water (just until tender). Melt margarine in a large skillet over low heat. Add brown sugar, cinnamon and ginger. Cook 1-2 minutes. Add hot carrots, stirring well to coat. Remove when shiny and well glazed. (*Note: using real butter may result in burned butter. Butter burns faster than margarine)

Crunch-Monster Veggie Salad
Ingredients: 2-3 cups fresh crisp broccoli, 2-3 cups cauliflower, 1 cup (4 oz.) grated medium cheddar cheese, 1/3 cup chopped purple onion, 1/4 cup raisins, 1/2 cup sunflower seeds

Dressing ingredients: 1/2 cup low-fat mayonnaise, 1/4 cup sugar, 1 Tbsp. cider vinegar

Mix and pour over salad. Toss and then refrigerate 1 hour.

Just before serving add: 1/2 cup sunflower seeds

Serves 4-6.