Whether it’s at home or at a restaurant, here are some tips to make sure fruits and veggies are part of the menu:
- Pizza pizazz. Skip the meat and order pizza with extra veggies like bell peppers, mushrooms, tomatoes, and onions. For a tropical twist try a Hawaiian pizza with pineapple and lean ham.
- Thrill with the grill. Cut potatoes, carrots, corn on the cob, zucchini and eggplant into smaller chunks. Wrap them in foil and grill for about 10 to 15 minutes. Serve them with a splash of olive oil and seasoning.
- Make “mock” spaghetti. Use spaghetti squash instead of pasta. Simply bake or microwave the spaghetti squash in its shell until it is tender. Run a fork through the squash to tear it to shreds -- it will look just like spaghetti. Add your favorite tomato sauce and toss in other veggies, like onions and sweet bell pepper. For a southwestern
- flavor, use salsa and toss in black beans, corn kernels and red, yellow, and green bell peppers.
- Serve up salsa. Liven up a lean cut of meat, like flank steak or pork tenderloin, with a salsa made from diced fruits and vegetables. For a Mediterranean flair, combine cucumber, grape tomatoes, red onion, fresh dill, red wine vinegar, and a splash of olive oil. Or go tropical by tossing green bell pepper, pineapple, sweet onion, and mango with fresh lime juice. In a hurry? Pick up a jar of salsa from the supermarket.
More Answers from Mary Mullen