Eat Your Veggies!

Whether you’re eating more vegetables for health reasons or you just love
any and all types of veggies, you’re in luck.
Listed below are 3 veggie-packed meals that are not only good for you, but
taste great as well, so when writing up this week’s grocery list, make
sure to include the following ingredients.

Veggie Meal No. 1-
a) Hearty Vegetable Stew!
Ingredients:
1 onion, chopped
2 carrots, diced
2 cans of stewed tomatoes, 14.5 or 15 oz. (look for the tomatoes that
contain basil, garlic and oregano)
1 medium-sized zucchini, cut into 3/4″ pieces
1 can of chickpeas, rinsed and drained
1 cup of cooked couscous
To make:
Generously coat pot with cooking spray; over medium heat, cook onion
and carrots, stirring occasionally, until softened, about 5 to 7 mins.
Add tomatoes with juices, breaking up tomatoes with spoon and 1
cup of water; bring to a boil. Reduce heat to medium-low, cover;
cook for 15 mins. Add the zucchini and chickpeas. Cover; cook until
vegetables are softened. Stir in couscous and heat up for another
minute or two.
Calories per serving- 230

Veggie Meal No. 2-
Chicken, Avocado and Corn Wraps!
Ingredients:
4 burrito size flour tortillas, warmed
4 cups of baby arugula, about 2 oz.
2 cups of cooked chicken, (sliced)
1 avocado, pitted, peeled and sliced
1 cup of corn
1 cup of cherry tomatoes, quartered
1/4 cup of chopped red or yellow onion
1/2 lemon, quartered
To make:
Place tortillas on flat work surface. Divide arugula, chicken, avocado,
corn, tomatoes and onion evenly among centers of tortillas. Squeeze
lemon juice on top. Sprinkle with 1/4 tsp. of pepper. Roll up tortillas to
enclose filling; cut in half. Wrap tightly in plastic and chill.
Calories per serving- 480.

Veggie Meal No. 3-
Zucchini Zoodles and Cherry Tomato Salad!
Use zucchini as the noodles and save on calories and carbs.
Ingredients:
3 zucchini, trimmed
1 cup of cherry tomatoes
1 Tbs. of olive oil
2 Tbs. of balsamic vinegar
1/2 cup of ricotta cheese
toasted walnut pieces, (optional)
Using a Spiralizer, working over a large bowl, cut zucchini into
long noodles. Halve cherry tomatoes. Toss zoodles with tomatoes, olive oil,
1 Tbs. of vinegar, 1/4 tsp. of salt and black pepper. Divide among 4 plates or
containers. Place a Tbs. of Ricotta cheese on top. Use the rest of vinegar
to dress this dish up. If calories aren’t a concern, add a few toasted walnuts.
Calories per serving- 125.

Sources:
* Backpacker Magazine
* Vegetarian Times, Magazine
* Naturally, Magazine
* Living Vegan, Magazine
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