That's a good question. I'm not sure what is the answer. I'll do some research in Google and get back to you if I bump into an decent answer. You should email the people at Nutrisystem as they probably know..

How about trying some of the frozen veg mixes? I have found a few different mixes that work for me. The ones I've tried have carrots, snow peas, water chestnuts, peppers, baby corn, spinach and yes the dreaded cauli and broc!! Anything I don't really like I pick out during prep. Prep is simple, pour into bowl, microwave, eat. I guess not everything in these mixes is on the Nutrisystem veggie list but they are only part of the whole..

Austin..

Good thread idea. I was always the guy who told the waitress "thats rabbit food" when she inquired what kind of dressing Id like on my obligatory side salad. There aren't a lot of veggies I like (well the Nutrisystem considers veggies) so I've been eating green beans with every lunch and dinner. Im working on expanding my taste though, I've added in sugar snap peas and the dreaded brocolli. So far it hasn't killed me. Up next, Salad...

Two or three times a week I have cooked cabbage and put cider vinegar on it. I find I like the red cabbage better. French cut green beans are good, also with cider vinegar...

I like most veggies but broccoli and cauliflower are probably on my least favourite lists. I like trying new vegs and usually grill them. Eggplants, zucchini, bell peppers, onions, mushrooms are great grilled. Stir-fry is another method to bring out the flavours without excess calories. I add bok choy and other oriental veggies. I find steamed veggies on the boring side so I usually hit them with plenty of fresh herbs.

Meaty texture and tons of flavours..

Simple recipe... cube some red and yellow bell peppers, zucchini, eggplant, mushrooms, artichoke hearts, Roma tomatoes and onion and give them a quick toss with a splash of olive oil (2-3 Tbsp.). Season with salt and pepper and place in a preheated 375 deg oven. Bake for 40-45 min until tender and slightly browned. Stir once/twice while baking. I usually add a couple of heads of garlic in the oven and roast them along side the veggies.

Simple recipe with great flavour...

Excellent advice. I try to mix from different packages to keep the higher carbohydrate items in check. Of two packages in my freezer at the moment, one shows 25 calories for an 85g serving, the other 60 calories for the same weight..

Maybe the coyotes are at maintenance on NS.

Austin..

Wow , great stuff guys. SO I went out this past week and bought a wok, I was told it is the best way to cook veggies. Another thing I learned is a like more vegetables raw or al dente than mushy and uuuuuuuuu ralpppppppppph!!.

Can we add more salad and less veggies?????.

Any other quick style recipes?.

Anyone cook with a wok pan?..

I roast veggies in the oven with garlic. green onion and just a little grape seed oil. Just pop them in a 350 oven till tender. So far we've used asparagus, zuchinni, brussel sprouts, snow peas, bell peppers, and today we're trying turnips. Also baked some acorn squash with I can't believe it's not butter and some sugar free syrup poured in. You can also get the steam in bag green beans and carrots for something different...

I've made this as well. I find that Eggplant and onions are great. Try sprinkling a little balsamic vinegar as well...

I wasn't real on veg prior to NS..

I find I use quite a bit of sweet peppers (red, yellow, orange), onion, and carrots. I love raw carrots..

The vegs that I cook tend to be done in a frying pan like a Wok. I love roasted peppers and onion on the flat bread pizza..

I have to admit that I don't really limit my vegs, but it hasn't seemed to affect my weight loss a great deal..

Clark..

I don't use a wok but have the same effect. I spray a pan with PAM Olive Oil Spray, throw in any combination of sliced mushrooms, onions, green beans, Asparagus, green red or yellow peppers. I basically use whatever I have on hand at the time so it changes all the time. I throw them in the pan on med high and let em cook for a bit, then spray the tops of them with PAM and sprinkle with Ms Dash. Stir em up well and you got a great tasting side dish..

Another thing I like doing is de-seed a Pepper (red, yellow or green), cut in half and throw in microwave for about 2 and half to 3 mins. Then I take this and stick in a glass baking bread dish. I fill each half with the contents of a meat and brown gravy style dinner. Then I spray the open area of pan and add some sliced mushrooms and either green beans or asparagus. I spray the tops of them with PAM and then I sprinkle a little bit of Light Parmesan cheese right over the top of everything. I bake in the oven at 400 for 30-35 mins, the Parmesan cheese will be nice golden brown.



My wife saw me make these a few times and now every time I make the veggies in the pan I have to make extra amounts for her and at least one of my daughters. Same with the baking, I have to make extra in a separate pan for them to eat with their meal...

I like them roasted as well. I put one bag of frozen broc & cauliflower, one bag of brussel sprouts, a bag of green beans, & a few chopped mushrooms in a sprayed pan, mix a little garlic powder, red pepper flakes, & salt sub. Bake at 350 until veggies start to brown a little on top, then mix them up with about 1/4 cup of the Parmesan,Romano, & Asiago cheese mix & put them back in the oven until the veggies are done to your preference...

How is this one as a leftover? I don't mind all the veggies but I'm sick of cooking them every night and I could definitely use something other than salad at lunch...

The only trick I have figured out so far is to add a load of cabbage to my Nutrisystem dinner. Napa cabbage sort of tastes like nothing so it just seems like I'm getting a big dinner. It makes a great taco salad with the beef tacos...

I make a big batch ( a full bag of each veggie) and make 4-5 meal off it. It's good as a leftover. I pack a container of it to take for my lunch at work and re-heat in the microwave..

Vandalgrrl - sent you a PM..

I like to take Zucchini, Squash (sliced length ways) Asparagus, Portabella mushrooms slices and thick onion slices...put them on a hot grill (sprayed with Pam) for a few short minutes, turning once and then take them off and cut them up and mix them together as you like. I also like to add some roasted Garlic that I have already prepared on the same grill a little earlier..

Add a few sprays of ICBINB on there...mmmm good stuff..

They are great right off the grill, or even later as leftovers..

Making a bunch of it, then storing it will make it easier for you to get veggies on those days your in a hurry, or just lack the imagination to come up with something...

What a great thread. I've been trying out some of the roast veggie suggestions and it has really perked up my meals. Thanks guys...

Here's another suggestion that we tried this weekend.

Bake an acorn squash at 400 for about an hour. Before putting it in the oven, spray or spread on some ICBINB and pour in a small bit of sugar free syrup and then sprinkle with cinniman. It turned out great...

Last night was burger night and since the rest of family was using grill for burger I decided to cook some myself. Took a whole assortment of Veggies, mushrooms, onions, green and red peppers, zucchini and asparagus spears. Cut them up and put in a zip-lock bag and then poured some fat free Italian dressing and let marinate in fridge for a few hours. When it came time to cook the burgers, I put on the veggies on skewers and cooked over the grill, nice and slow. I made up my burger using FF chicken broth instead of water and wow, another fantastic meal. Even the kids loved all the grilled veggies, the marinating made all the difference...