Almost all of us should eat more vegetables, according to our doctors. And we really must get kids to eat more veggies, starting at an early age. We know our life-long food choices stem from how we eat as children. So if the vegetables you serve to your family have gotten a little old, add new life with these great recipes. If you have a garden, let your children help with the garden. Children are much more likely to eat foods they feel connected with. Take them with you to the farmer’s market or through the produce department of your local supermarket. And try these vegetable recipes to add pizzazz to the vegetables served at your house.

ASPARAGUS WITH LEMON SAUCE

1 pkg (10-oz) frozen asparagus spears
1 egg
1/2 cup Splenda OR Sugar
1/2 tsp cornstarch
1 tbsp butter
1/4 cup lemon juice
2 tsp grated lemon rind

Cook asparagus according to package directions, omitting butter and salt. Drain well. Transfer to a serving dish and keep warm. In a small mixing bowl, combine egg, Splenda or sugar, and cornstarch, stirring to blend well. In a small skillet, over medium heat, melt margarine. Add egg mixture to butter and cook over medium heat until thickened. Stir in lemon juice. Continue to cook until thickened and bubbly. Pour over asparagus, sprinkle lemon rind over top. Serve immediately while hot.

PARMESAN PEAS

2 pkgs (10-oz each) frozen green peas
1 tbsp grated Parmesan cheese
1 tsp lemon juice
1 tsp reduced-calorie margarine, melted
1/4 tsp Italian seasoning
1/8 tsp grated lemon rind, optional
Microwave peas until tender. Toss peas with remaining ingredients and serve while still warm.
1/2 cup serving = 13 g carbs, 5 g protein

LIGHT AND TASTY SCALLOPED CORN

1/2 cup chopped green pepper
1/4 cup chopped onion
2 tsp extra-virgin olive oil
1 tbsp flour
1 tsp salt
1/2 tsp paprika
1/4 tsp ground mustard
dash of black pepper
1 cup fat-free evaporated milk
1 pkg (16-oz) frozen corn, thawed
1/4 cup egg substitute (or 1 egg)
1/3 cup crushed cornflakes
2 tsp butter, melted

In a nonstick skillet, heat the olive oil. Add the green pepper and onion to the hot oil and saute until tender.

In a small bowl, combine the flour, salt, paprika, mustard, and pepper. Stir in the milk until smooth. Add the flour mixture to the peppers and onions. Bring to a boil and cook, stirring for 2 minutes or until thickened. Stir in the corn and egg substitute.

Spray a 1-quart baking dish with nonstick cooking spray. Pour the corn mixture into the prepared baking dish. Toss the cornflakes with the melted butter and sprinkle over the corn mixture. Bake, uncovered, at 350 degrees for 30 minutes or until center is partially set. Let stand 10 minutes before serving.

6 servings at 157 calories, 26 g carbs and 7 g protein per serving.

Enjoy!

By: Linda Carol Wilson

About the Author:
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For her old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

In one of my articles, I have shared to you the recipes on how to make an exquisitely delicious marinated grilled shrimps. This article is a comprehensible cooking guide to preparing marinade for grilled shrimps. This is quite easy to do. But first, set your Rachael Ray cookware products on your table along with the necessary ingredients.

Below are the easy to follow steps on how to make the best and mouthwatering marinade for your grilled shrimps. See to it that all the ingredients mentioned in this recipe must not be substituted by any other ingredients; otherwise, the taste will be totally different.

Procedure for Making Grilled Shrimp Marinade:
Ingredients: (You can buy these ingredients at your favorite super market or any other stores)
One-fourth teaspoon pepper
One-fourth cup olive oil
One-half teaspoon dried basil (1 teaspoon if fresh)
One-half teaspoon dried rosemary
One-fourth cup dry white wine
1 tablespoon minced dry onion

First and foremost, you need to put the one pound raw shelled shrimp in a plastic bag or any container with firm cover, and then you add up marinade. After this you need to refrigerate it within two to four hours. After the period of marinating, you need to carefully drain the marinade. Afterward, you have to slowly thread the large or extra-large shrimps onto pre-soaked skewers or metal sticks. Then, you grill the skewers over hot coals for about six to ten minutes. Time and again, you need to brush the shrimps using the reserved marinade liquid.

Ingredients:
1 tablespoon coarse black pepper
One-half teaspoon Cajun spice (optional)
1 pound large fresh shrimps, peeled, deveined (leave on tails)
Thin lemon slices
1 cup dry white wine
1 cup olive oil
One-half teaspoon chopped basil

At the outset, you have to completely mix marinade in a large bowl, then add up the large or extra-large shrimps, cover the bowl tightly, and refrigerate it for at about 3 hours. Occasionally turn it. Next to that you need to put the grill on a high heat using coals. Put the large shrimps and the lemon slices on bamboo or wooden skewers. Also you need to alternate the shrimps and the lemon slices when you skew them. Continue grilling until the shrimps become opaque. Occasionally baste the shrimps using the extra marinade. Grill each side of the shrimp approximately within three minutes.

However, if you really want a quick and easy-to-use shrimp marinade, you can buy a bottle of seafood marinade. There are pre-made seafood marinade such as the Lawry’s Tequila Lime and the Caribbean Jerk. You can purchase them at your favorite local grocery store. Always remember to marinade the fresh shrimps for approximately an hour before grilling.

By: Joseph Celbert

About the Author:
Please check out our best rachael ray cookware, and try our rachel ray knives.