Help! LC veggies

[whatjelly]

Well, I am going to the grocery store today.
I've always bought fixin's for salads, but the just go bad in my fridge... So I guess I'm actually getting sick of salads... they just don't appeal to me lately.

My mind is a blank, as to what to get. I would like to start incorporating more of a variety in LC - low-glycemic veggies... spinach I know... zuchini I know... (don't really know how to make those two interesing anyway)

So let the ideas start flyin'! and if you could also share a quick "101" on how to fix them too?

I'm greatful!

[lisabinil]

Yellow squash, spaghetti squash, cauliflower, broccoli, broccoli rabe, sweet peppers, turnips, greens of all kinds. Go to Lindasue's website for ideas or Google for tons of recipes.

Low-Carb Vegetables: List of Vegetables to Eat When Cutting Carbs

[Darkfire]

green peppers - stuff 'em with beef, or something, some ppl do cream cheese. and chedder. Just make sure to eat the pepper. MY dh dumps his fillers out and ignores the silly pepper.

cabbage - fry it up with beef or turkey or something. OR make a lasagna with cabbage instead of noodles. I used to love this and so did my DH. Haven't made it in years.

spinach - I love it wilted with butter and vinegar

celery - I love it raw, who knew but plain it just rocks, I ran off with the whole bunch recently made the DH laff his a$$ off. I didn't eat it all but I sure tried. Of course you can put cheese in it, nut butters if yer inclined too.

cucumbers - with yogurt dressing or mayo or just with vinegar and lemon w/ salt and pepper. Add some onion and tomato if you dare and you'll have one of my DH's fav salads. Maybe even some feta or cheddar cubes. If you do dairy.

broccoli - there is slaw I here tell, never seen it. There are tons of broc salad dishes but if I am going to cook it. I lightly steam it. Served with cheese sauce it rocks. I've also loaded it in the past but no more.

green beans - ham or bacon infused w/ butter. Maybe add a turnip in the mix or some jicama.

thats all i got for now, good luck

[tomswife]

This may not answer your question but... :-) One thing that has saved me time and again is a vaccuum sealer. Lettuce will last 2 or 3 weeks in the canister. Cheese will last forever. Most salad veggies last 3 times as long. I wouldn't do without mine. It sure helps.

[GME]

I love cucumber slices with thick ranch dressing. Not exactly a salad, but cool and refreshing. I just slice a bunch and keep them in a baggie in the fridge.

Steamed broc w/ mayo is probably my fave. I also like cauliflower with melted cheese.

[whatjelly]

thanks!!! I'm getting hungry!!!!

perfect suggestions so far

how about some dark green ones?

[Darkfire]

Originally Posted by whatjelly

thanks!!! I'm getting hungry!!!!

perfect suggestions so far

how about some dark green ones?

Everything tastes better wrapped around bacon? I am a big fan of taking raw greens and filling them with yummy stuff like cabbage fried with bacon. Kale, mustard, romaine, it doesn't matter. It's like a green pita bread. I've even cut up a ribeye into little pieces and scooped it up with lettuce or whatever greens I had. I love eating with my hands....must be the barbarian in me

I hear tell there are recipes with bacon and ham and cooking greens, though not my style.

[Darkfire]

raw asparagus is yummers!~~~ but roasted with garlic, salt and EVOO it's the bomb. You can do green beans this way too.

[whatjelly]

mmm yeah, fresh green beans with garlic AND bacon mmmm

one of my problems is that I have all these good intentions, so I go and I purchase too many!!! then I can never eat them fast enough... sigh....

this time I'm just going to pick a couple so I don't keep wasting it....

[whatjelly]

Originally Posted by Darkfire

raw asparagus is yummers!~~~ but roasted with garlic, salt and EVOO it's the bomb. You can do green beans this way too.

mmmm and a squeeze of lemon too!

[tomswife]

My problem is that I live 25 miles from a grocery store (with decent veggies) so when I do get there I tend to stock up too much cause I never know when I'll get back :-)

[GME]

Those Debbie Somebody green bags really do work pretty well. I went on a nine day trip where fresh veggies would be hard to come by so I stocked up and put them in the bags and was snacking on the green stuff on the way home! I bought them at Walmart.

One DS is at grandma's and DH is working out of town for the week so I have been using them at home too since we are going through the fruit and veggies more slowly than usual.

[SmileySue]

[quote=GME;10622305]Those Debbie Somebody green bags really do work pretty well. QUOTE]

That's good to know. I wondered about those, so thanks for sharing.

[junkfoodmonkey]

Mushrooms! I love mushrooms. They fry or grill nicely with breakfast, or go good in omelette, frittata or crustless quiche. Or bulk out a stew, casserole or curry. Great for stir-fries. You could have shrooms at every meal!

Onions is another fave, and yes they're a bit high. But go for the red ones, they are lower in carbs and stronger, so you don't need as much. Onions add so much flavour that it's worth getting them in. As a plant in the same family as garlic they are also very good for you, boost your immune system.

Cabbage is one I like, in many varietys, plain old green cabbage is fine, but sweetheart cabbage or savoy cabbage are even better. I like to microwave that for a bit, to part cook it, then finish it sauted in butter, garlic and a little onion. Maybe garnished with pine nuts and some grated cheese. Perfect.

Leeks are ones I like to cook that way too. Sometimes the two mixed together and leave out the onion, since it's an onion relative anyway. I find it good for soup too.

Celery I love for the crunchiness factor. Sometimes I have cream cheese in it, or dip it in mayo, or nothing but a little salt for a pure crunch-fest.

[Ilpirata]

and here is the suggestion from the laziest cook in the world:

TJ's bags of baby romaine lettuces
bags of pre shredded cole-slaw ready to mix with mayo and low carb sweetener
bags of pre shredded broccoli-slaw good raw with mayo dressing or pan fried in butter.

yum.

[Charski]

Just about ANY veggies are wonderful oven-roasted. I've done green beans, asparagus, any color bell pepper, broccoli, cauliflower, eggplant, Portabello mushrooms to name but a few - and it's the ONLY way I can get DH to eat Brussels sprouts!

Cut your veggie into serving-sized pieces. Toss with some good-quality olive oil. Spread evenly on a foil-lined rimmed baking sheet and sprinkle with garlic salt. Put into a preheated 425 to 450* oven and cook, turning or tossing occasionally, til browning a bit.

The Brussels sprouts I halve first, then go from there. The BEST parts of these are the leaves that fall off the little heads and turn brown and crispy! DH and I fight each other for those!

Different veggies take differing amounts of time so watch them closely.