New … Glad® SimplyCooking™ Microwave Steaming Bags. Crisp, tender vegetables without the pots and pans.
Get a jumpstart on dinner by filling microwave steaming bags with vegetables, one for every night of the week.
No more excuses! Steaming just got easier thanks to Glad® SimplyCooking™ Microwave Steam Bags! Just pop your family’s favorite veggies in the bag, add some of your own special spice blends and you’ve got dinner!
Pressed for time? Use Glad® SimplyCooking ™ Microwave Steam Bags to store and cook. Just put your leftover veggies from dinner in one of the bags and its ready for the fridge. Pull it out the next day and its ready to pop in the microwave for lunch. Easy to store, easy to reheat -all in one convenient bag!
Want a quick and easy lunch idea? Combine leftover cooked rice with your favorite frozen mixed vegetable combination and some seasonings in a Glad® SimplyCooking™ Microwave Steam Bag. Cook as directed and serve. It doesn’t get much easier than that!
Looking for a quick, healthy snack? Try adding fresh or frozen edamame (green soybeans found in the fresh produce or frozen section of supermarkets) to a Glad® SimplyCooking™ Microwave Steam Bag.
Want to speed up roasting veggies on the grill or in the oven? Just partially cook an assortment of colorful veggies together in the microwave using Glad® SimplyCooking™ Microwave Steam Bag. Cook for only half the time suggested on the bag. Finish cooking on the grill or in the oven for the wonderful roasted flavor.
Blueberries are great plain, just as they are. Or add a little bit of vanilla lowfat yogurt or non dairy whipped topping to them. Another option is to add them to a fruit smoothie, made from frozen bananas and orange juice.
Steam your vegetables, then add low-calorie or low-fat dressings, and herbs and spices to add flavor. Some cooking techniques, such as breading and frying, or using high-fat dressings or sauces will greatly increase the calories and fat in the dish. And eat your fruit raw to enjoy its natural sweetness.
Take your favorite lasagna recipe and try adding different combinations of your favorite vegetables between the layers: mushrooms, spinach, broccoli, carrots, zucchini, onions, or eggplant. Be creative.
Stir low-fat or fat-free granola into a bowl of low-fat or fat-free yogurt. Top with sliced apples or berries.
Add low fat cream cheese to celery stalks. Top with raisins for ants on a log.
Combine frozen 100% juice and berries, then freeze to make popsicles.
Mix canned spinach or frozen broccoli into your pasta dish.
If cooking fruits and vegetables takes too much time, consider microwaving vegetables, buying pre-cut fruits and vegetables, using canned or frozen items, drinking 100% fruit juice, or pre-washing vegetables so they are ready for cooking.
Use a fork to pierce whole, unpeeled vegetables such as potatoes or yams to keep them from bursting while cooking.
For even cooking, cut vegetables into small same-size pieces.
Try adding diced tomatoes, cucumbers and onions to your turkey-dogs.
Add lots of lettuce, tomatoes, onions, sprouts, or other vegetables to your turkey-burgers.
Slice, marinate (try balsamic vinegar) and grill a variety of vegetables including zucchini, asparagus, green onions, eggplant, and mushrooms. They’re delicious!
Pizza for dinner! Pizza can be a healthy choice whether you cook in or take-out when loaded with your favorite veggies.
Dress up a salad for your main meal. Add slices of grilled chicken or fish. Top with Mandarin oranges. A cool crunchy salad is refreshing on a hot summer day.
Make potatoes the star of the show. Top hot, split, baked potatoes with 3-bean chili, broccoli and cheese, or grilled onions and mushrooms for a quick and filling meal.
Grill a berry-filled dessert - slice a ripe peach in half, remove the pit, and fill the peach with blueberries. Sprinkle each half with brown sugar and lemon juice, wrap in aluminum foil, and place on the grill for 15 minutes, turning only once.
Grill your dessert - sprinkle bananas with cinnamon and brown sugar, place on aluminum foil, and let it sizzle. Or get creative, and try grilled bananas for your banana split!
Grill your own potato bites dice potatoes, drizzle with olive oil, sprinkle with seasoning, wrap in aluminum foil, and place on the grill.
Grill tropical fruit such as papaya and mango and serve with grilled fish.
Choose ½ cup of applesauce for baking instead of a ½ of cup oil.
Cut strawberries into heart shapes.
One night of the week, let your child be in charge of the meal, making sure that they choose a veggie.
Make an all-fruit kabob - pineapple, banana, papaya, and pear chunks work well.
Make shish-kabobs - cut meat into 1-inch pieces, use whole mushrooms, cherry tomatoes, chopped pieces of onions, bell peppers, and pineapple. Get your children involved and have them make their own skewers. Soak the vegetables in water for 30 minutes to prevent them from catching fire while on the grill.
Enlist help from your kids at dinnertime. Have them prepare a vegetable tray as an appetizer or an accompaniment with dinner while you prepare the main entree.
Ask your older children to help encourage their younger siblings to eat fruits and veggies.
Buy both regular raisins and golden raisins, have your kids do a taste test.
Let your child taste the difference between canned, frozen or fresh green beans - let them decide their favorite form.
Help kids make frozen fruit kabobs using pineapple chunks, bananas, grapes and kiwis.
Cookie cutters can be used to make fun shapes out of melon slices. Kids will love experimenting - and eating their favorites!
Monday, February 4, 2008
1/4 seedless cucumber, finely diced
1 ripe avocado, mashed
1 tomato, finely diced
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tbsp. Spanish onion, finely chopped
1/2 tsp. low-salt chicken base powder
1 tbsp. lemon juice
1 tsp. fruit sugar or honey
1/4 tsp. Vegit (optional)
1 tbsp. good health mayonnaise
Braggs Seasoning or sea salt to taste
Mash the avocado with onion powder, garlic powder, fruit sugar, Bragg's, Vegit, and mayonnaise. Add a little water to thin the avocado mixture. Stir in the diced cucumber, tomato and onion. Pour the dressing over romaine lettuce. Serve immediately.