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    You are in: Home / Cookbooks / Who says VEGGIES have to be good for you???
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    76 recipes in

    Who says VEGGIES have to be good for you???

    Probably because prepared like many of these...they aren't good for you LOL My DH is not crazy for veggies....so it's challenging to find recipes...that he'd like a 'repeat' on....here are some...tried and others on the list to be tried.
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    I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.

    Recipe #243084

    As a child who hated veggies, my mother had to get creative. Here's one of my favourite soups, containing all of my least favourite veggies. For a vegetarian version, substitute vegetable cubes or stock for the ham stock.

    Recipe #276920

    This salad would make a terrific addition to summer BBQs and picnics, it travels and holds well. The slightly sweet and spicy dressing gives the vegetables a welcome zing.

    Recipe #94107

    This is an interesting healthy dish. You could add chicken to make it a full meal, but I think its better left alone as is.

    Recipe #227547

    I saw Michael make this on his cooking show, Easy Entertaining with Michael Chiarello. The episode was "Movable Feast".

    Recipe #216362

    1 Reviews |  By Jogreen

    Despite sounding weird, these are actually very tasty! They can be used as a side dish, or as a main meal with a salad and fresh bread. This makes approx 16 small fritters at 1/2 point each if you are following a weight watchers plan. Cooking time will depend on size of pan used. I have put the points for each ingredient beside it in brackets.

    Recipe #155148

    Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically.

    Recipe #62355

    I am always looking for a recipe for good veggie burgers. So when I saw this recipe in Light and Tasty I knew I had to post it here and put it in my to try pile.

    Recipe #171036

    A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.

    Recipe #170183

    3 Reviews |  By dojemi

    This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.

    Recipe #159060

    My DH is threatening to throw away all of my old magazines so I am placing all of the recipes I can find here. This one is from Gourmet. I haven't tried this one yet, because I haven't had the panko bread crumbs. I love broccoli and this sounds like a lovely way to serve it...something out of the ordinary! **NOTE: I made this tonight and OMG is it good! I made my own breadcrumbs and went for it! It turned out GREAT!! The sliced garlic is a crisp little treat.......YUMMY GOODNESS!!!

    Recipe #170988

    8 Reviews |  By Rita~

    As of march 21,2005 I adopted this recipe and did some tweeking.I hope you give it a try. The 2 reviews are before the tweeking. Briam is a summer favorite Greek vegetable casserole which is served as a main course dish when lighter, cooked food is desired. Briam is often varied by the addition artichoke hearts, in fact any vegetables you have on hand will likely go well in briam. UMMM I think I'd even like some olives and or capers in it.

    Recipe #10955

    This is a very old recipe of mine. Just a pretty and delicious way to serve that yummy summer corn!

    Recipe #115582

    This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash.

    Recipe #9116

    My take on traditional moussaka. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.

    Recipe #59130

    A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.

    Recipe #144762

    I found this recipe in the May/2005 issue of Cooking Light. Posted for 2005 Zaar World Tour. Cooking time does not include chilling.

    Recipe #140566

    3 Reviews |  By koolone

    This tastes very much like the spinach at Boston Market. It's a good way to get the kids to eat spinach. I modified this from a recipe found on SOAR.

    Recipe #23266

    I love this as a light dinner. I usually serve it with steamed brown rice, steamed tortillas. You could sprinkle it with cheese, but I don't. You can also add some grilled chicken or shrimp if you like

    Recipe #65673

    25 Reviews |  By PaulaG

    This recipe is an adaption of a recipe found in Williams-Sonoma Essentials of Healthful Cooking. The roasting blends the flavors and produces a delightful side dish.

    Recipe #107740

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