Vegetable Intake Made Easy

[Guest guest]

I have found a great way to get fresh vegetables (as opposed to the

canned ones with so much sodium)is to buy a couple of beautiful

eggplants, a few medium-smallish zuchini, 1 large onion, cube the

eggplant into 3/4 inch cubes, slice the squash thinly, chop the

onion...you can do all of this in the processor. Put it into a large

pot, add a can or two of diced tomatoes with jalapeno peppers or some

other seasoning, sprinkle in Italian seasoning liberally, and simmer

it for a couple of hours. The flavors smell divine. I store it all in

a Tupperward container in the refrig. For lunch nearly every day I

stick a flat soup bowl full of it in the microwave. After it is

nearly heated through, add 1 or 2 ounces of grated low fat cheese or,

my favorite, 2 oz. of farmers cheese and finish warming in the

microwave until cheese melts. The veggies couldn't have more than one

point and that just leaves the cheese. I figure about 5 points per

bowl. Melted cheese makes them taste sinful to me. I love it. Lasts

all week if you cook a lot at once. I have even eaten a cupful

between meals cold to stave off the wolf! Old Girl Scout

training...Be Prepared! In the winter, I sometimes use only the

zuchini, onion, and tomato when our tiny market has no eggplant. You

could add any fresh veggie...mushrooms, etc. are all free.

Hope this inspires someone to an easy treat.

Constance