I was such a picky eater growing up. Peanuts were the only nuts I dared to eat, carrots and spinach, (yes spinach) were as crazy as the vegetables got. It wasn't until I was 25 years old and recently married that I realized how yummy food can really be. Now I LOVE to eat vegetables and I eat all sorts of nuts. I enjoy trying new things (with the exception of fish...it's a psychological thing, I'll readily admit that). I am proud that I have overcome picky eating and I find it fun to explore a variety of food choices. Just last week I went to the grocery store and bought eggplant. I didn't know what I was going to do with it when I bought it but I was determined to give it a try. It was pretty good, although I found all of those randomly dispersed seeds to be a pain. Anyway, I am currently trying to eat more vegetables and less unhealthy carbs so this is a shout out for all of your yummy vegetable dishes. Please share. Here are a few of my favorites:
Lemony Grilled Asparagus
2 Tbls. butter, melted
2 Tbls. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 bunches thick asparagus (about 2 pounds)
Combine all ingredients in ziplock bag and coat asparagus. Place asparagus on hot grill rack and cook 6-8 minutes or until lightly brown, turning over once. Serve hot.
6 large bell peppers (any color)
1 pound lean ground beef (I use ground turkey)
2 Tbls. chopped onion
1 cup cooked rice
1 tsp. salt
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
3/4 cup shredded mozzarella cheese
Cut off top of pepper. Remove seeds and membranes and rinse peppers. Cook peppers in enough boiling water to cover them. (About 5 minutes). Drain.
Cook ground beef or turkey with the onion until browned all the way through. Stir in rice, salt, garlic and 1 cup of the tomato sauce. Cook until hot. (I don't eat a whole lot of rice so I separate a little bit of the meat without the rice for my own pepper).
Stuff peppers with meat mixture. Stand peppers upright in ungreased square baking dish. Pour remaining sauce over peppers. Cover and bake 45 minutes at 350 degrees. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.