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How to make vegetable dishes that are delicious and healthy with asparagus, peas, beans or corn

Almost all of us should eat more vegetables, according with our doctors. And I really must get kids to eat more vegetables, starting at an early age. We know that our food choices throughout life resulting from the way children eat. So if the vegetables you serve your family have become a bit old, give new life to these great recipes. If you have a garden, let your children help with the garden. Children are much more likely to eat foods that they feel connected. Take them to the farmer's market or through section agricultural products from your local supermarket. And try these recipes for vegetables to add vitality to the vegetables served at home.

Asparagus with lemon sauce

1 package (10-oz) frozen asparagus

1 egg

1 / 2 cup sugar or Splenda

1 / 2 teaspoon potato starch corn

1 tablespoon butter

1 / 4 cup lemon juice

2 teaspoons lemon zest

Cooking asparagus according to package directions, omitting butter and salt. Drain well. Transfer to a serving dish and keep warm. In a small bowl, combine the egg, Splenda or sugar and cornstarch, stirring to mix well. In a small saucepan over medium heat, melt margarine. Add egg mixture to butter and cook medium heat until thick. Add the lemon juice. Continue cooking until thickened and bubbly. Pour over asparagus, sprinkle with lemon peel on top. Serve immediately while warm.

PEAS PARMESAN

2 packages (10-oz each) frozen green peas

1 tablespoon grated Parmesan cheese

1 teaspoon lemon juice

1 teaspoon reduced calorie margarine, melted

1 / 4 teaspoon Italian dressing

1 / 8 teaspoon lemon zest, optional

Microwave peas until tender. Mix the peas with the ingredients other and serve while warm.

1 / 2 cup = 13 g carbohydrate, protein, 5 g

LIGHT AND TASTY CORN scalloped

1 / 2 cup chopped green pepper

1 / 4 cup chopped onion

2 teaspoons extra virgin olive oil

1 tablespoon flour

1 teaspoon salt

1 / 2 teaspoon paprika

1 / 4 teaspoon ground mustard

pinch of black pepper

1 cup fat-free evaporated milk

1 package (16-ounces) frozen corn, thawed

1 / 4 cup egg substitute (or 1 egg)

1 / 3 cup crushed cornflakes

2 teaspoons melted butter

In a nonstick skillet, heat the olive oil. Add the bell pepper green onions to 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. Add corn and egg substitute.

Spray a baking sheet 1-bedroom with nonstick cooking spray. Pour the corn mixture into the baking dish. Mix the flakes corn with melted butter and sprinkle over 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 carbohydrate and 7 g protein per serving.

Enjoy!

About the Author

For more of Linda’s recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com

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