I've been working hard to add more and more veggies to our weekly menus.
My daughter prefers crunchy veggies, my son will eat a variety and the adults love salads and roasted veggies. I try to get a good mix of options so we can eat colorful meals all week long. My kids also love smoothies so I pack them with spinach, carrots, cucumbers and berries.
// 1 // Fruit & Veggie appetizer plates
My family loved this app plate I put together for Masters Sunday. It was so good and so easy!
// 2 // Baked Egg Dish LOADED with Roasted Veggies
This is my go to lunch. It's easy to whip up on the weekend and then eat it for lunch all week long. It's filling and packed with veggies. My son will even eat it for lunch with me.
Let me walk you thought the recipe:
Clean out all the veggies from your fridge. I'm usually happy with any assortment as long as there are some sweet potatoes in the mix. Wash and cut them all into bite size pieces.
Drizzle olive oil, salt and Montreal Steak seasoning over all the veggies. Bake at 425 for 20-30 minutes. The sweet potatoes will usually need to be baked 10 minutes longer than all of the other veggies so check on everything after 20 minutes.
Peppers, onions, broccoli and cauliflower are all done. I take them off the sheet pan and then put it back in the oven with just sweet potatoes on it for an additional 10 minutes.
Layer all veggies in a greased pan. I used a 9x9 dish with a lid. Scramble 8 eggs with milk.
Top veggies with any meat of your choice and feta. I added in a little bacon and feta this time. Pour eggs over the top and bake at 350 for 40-45 minutes. Make sure the center of the casserole dish is set and the edges are browned.
Let cool. Slice and serve. It reheats so well all week long!
// 3 // Air Fryer
I mentioned a few weeks ago that we got an Air Fryer. It makes delicious sweet potato fries. They've got the best texture and reheat well for an egg hash.
// 5 // Wash and chop crunchy veggies for easy snacks or kid lunches.
// 6 // Buy veggies in bulk.
This giant bag of Brussels Sprouts was under $4 at Sams and we ended up having it as a side for three different dinners.
This is our favorite way to eat Brussels sprouts. Cut them in half. Drizzle with olive oil, salt and pepper. Add in some purple onion and a little water. Cover dish on the stove top to soften them for 5-10 minutes. Remove lid and let cook on the stove top until everything browns.
What's your favorite way to eat veggies??
It's time to link up with my favorite Welcome Wednesday ladies!
Be sure to join us with a recent post.
I LOVE veggies!! I love salads, roasted veggies and we are also big fans of grilling veggies!! My newest obsession is mini bell peppers- I get them at Aldi and they are so yummy!!
ReplyDeleteI need to be better about using a variety of veggies in our diet. I do online grocery ordering and so I don't always see the variety all displayed like I would in the store so I end up with our tried and true favs! xoxo ERIN
ReplyDeleteYou are so good! Just reading this I realize that besides salads veggies are lacking in our diets. You’ve inspired me :)
ReplyDeleteWow! That looks amazing and now I want some veggies!
ReplyDeleteShelbee
www.shelbeeontheedge.com
Those all look so tasty! We love roasted veggies!
ReplyDeleteYuuummmmm!Salads (you know I'm loving my spiralized salads!), roasting everything possible, spinach smoothies and veggie packed soups galore! And it's a non-negotiable in my family that someone WILL bring a veggie tray (with the good dip, duh) to all family functions.
ReplyDelete