Are you looking for an easy way to include more veggies on your plate? Try one of these delicious recipes from Jenny Craig that take five minutes or less to make. Better yet – triple the recipe and feed your entire family!
Colorful Broccoli Slaw. Not only is this dish packed with Vitamin A and C, it also contains calcium and iron, all of which are great for bone health. To add even more green to your meal, use butter lettuce and make “tacos” with this as the filling.
- 1 cup broccoli slaw
- ¼ cup chopped yellow pepper
- 1 tablespoon chopped cilantro
- 1 teaspoon lime juice
- 1 teaspoon olive oil (optional)
- Dash of hot sauce (optional)
Cooking instructions: Put slaw, peppers and cilantro in a bowl. Squeeze lime juice and toss with a touch of olive oil and hot sauce.
Super ‘Shroom Sauté. Mushrooms are full of antioxidants, which can protect your body against oxidative stress. Oxidative stress is believed to be one of the factors responsible for a host of health concerns, including cancer, cardiovascular disease and more.
You can use this as a salad topping with a hearty green like kale. Prep the kale by removing the leaves from the stems. Tear the kale leaves into bite-sized pieces and spritz them with some olive oil spray, massaging it with your hands to make it softer.
- 1 cup sliced mushrooms (buy pre-sliced to save time)
- 1-2 tablespoons sliced shallots
- Cooking spray (use sparingly)
- 1 tablespoon chopped basil
Cooking instructions: Warm skillet over medium heat. Add sliced mushroom and shallots, and spray lightly with cooking oil. Cook thoroughly and toss in basil.
Green Savory Stir-Fry. The variety of nutrients in bok choy – potassium, Vitamin C and B-6 – can all help maintain a healthy heart, and is a great source of fiber, which can support weight loss goals by helping you feel satisfied.
Bok choy is the only ingredient you’ll need to chop, which makes your prep work a breeze! Feel free to add other veggies you may have on hand, or serve this on a bed of baby spinach for a warm and wonderful salad.
- ½ tablespoon sesame oil
- 1 small head bok choy, washed and chopped (about 1 ½ cups)
- 5-10 snow peas
- 1-2 teaspoons low-sodium soy sauce
- ¼ tablespoon red pepper flakes (optional)
Cooking instructions: Heat a small amount of sesame oil in a wok. Add bok choy and snow peas and toss. Sprinkle with soy sauce and red pepper flakes. Toss till cooked through.