What are some good vegetable recipes?

I am trying to lose 10 pounds and one of the things I want to try is eating lunches and dinners of only protein and vegetables.


I am looking for some interesting ways of cooking and preparing vegetables so I don't get sick of the same thing. Any interesting recipes, salads, marinades, or flavors would be greatly appreciated!What are some good vegetable recipes?
MARINATED LOW-CAL VEGETABLE SALAD





2 lg. carrots


6-8 pieces celery


1 sm. head cauliflower


1 sm. bunch broccoli


2 med. onions, sliced


2 green peppers, cut into strips


1 sm. bottle low-cal Italian dressing





Cut vegetables into bite-size pieces; cover with water and bring to boil. Remove from heat immediately; drain and run cold water over vegetables to cool. Put vegetables into bowl and add onions and peppers. Pour dressing over vegetables and refrigerate. Will keep in refrigerator for 2-3 weeks.


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LOW CAL VEGETABLE DIP





Large cottage cheese


Hidden Valley Ranch dressing (milk form)





Blend cottage cheese until creamy. May have to add a little milk. Add the package of dressing. Blend well.


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LOW-CAL TUNA-VEGETABLE SALAD





2 cans tuna, water drained


1 can artichoke hearts


1 can green beans


1 c. sliced celery


1/3 c. low-cal Italian dressing


Tomato wedges


Salad greens (spinach or lettuce)





In bowl, gently toss all ingredients except the last 2. Place greens onto platter (or serving plates). Spoon mixture onto greens, garnish with tomato wedges. Serves 6 to 8.


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LOW-CAL VEGETABLE CASSEROLE





4 oz. Brussels sprouts


1 c. cauliflower


1/2 tsp. garlic powder


1/4 tsp. black pepper


1 1/2 oz. American cheese, grated or 1/2 oz. Parmesan cheese


1/2 c. skim milk


Dash of salt





Cook vegetables 5 to 8 minutes. Drain well. Place in casserole. Season with salt and pepper and garlic powder. Pour in the milk. Sprinkle with cheese. Bake 20 to 30 minutes in 375 degree oven.


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LOW CAL VEGETABLE SOUP





6 beef bouillon cubes


6 c. water


3 stalks celery, diced


3 carrots, diced


1/2 sm. onion, diced


1/2 head of cabbage, diced


24 oz. canned tomatoes





Combine ingredients in kettle and cook until vegetables are done, about an hour over medium heat. There are only 35 calories per cup.


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LOW CAL VEGETABLE LASAGNA





1 box wide curly lasagna noodles


2 lbs. part skim Ricotta cheese


2 c. part skim shredded Mozzarella cheese


1/4 c. grated Parmesan cheese


4 carrots


2 med. zucchini


1 head fresh broccoli


4 lg. eggs


1 1/2 lbs. Marinara sauce


Dash of ground pepper





Cook lasagna noodles in large pasta pot until al dente. Slice carrots and zucchini very thin with food processor or by hand. Cut off head of broccoli and pull apart into very small florets. Soften all vegetables in microwave (5 minutes on high); or steam on top of stove for 15 minutes. Mix Ricotta cheese with 4 eggs and dash of pepper. Cover bottom of lasagna pan with small amount of sauce. Make 4 layers as follows: Wide noodles, Ricotta cheese and vegetables, end layering with noodles. Cover entire dish with sauce, sprinkle Parmesan and Mozzarella cheese (at this point dish can be covered and refrigerated until ready to bake, or it can be put in freezer for storage). Bake at 350 degrees for 45 minutes or until sauce bubbles around edges of dish and cheese is melted. Serves 9.


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VEGETABLE (LOW-CAL)





1 lg. onion, chopped


4 carrots, chopped


4 stalk celery, chopped


1/2 head cabbage, chopped


1 46 oz. can tomato juice


6 bouillon cubes


1 bay leaf


Salt and pepper to taste





Combine all ingredients with 3 cups water in kettle; blend well. Simmer 1 hour or until vegetables are tender.


/////////What are some good vegetable recipes?
Spaghetti with Moroccan-style tomato sauce





Ingredients


100ml/3陆 fl oz olive oil


1 onion, finely chopped


2 garlic cloves, finely chopped


8 ripe beefsteak tomatoes, skins removed, finely chopped


1 tsp ground cinnamon


1 tsp ground coriander


1 tsp ground cumin


pinch ground turmeric


salt and freshly ground black pepper


100g/3陆 oz toasted flaked almonds


100g/3陆 oz canned chickpeas, rinsed and drained


small bunch fresh parsley, finely chopped


small bunch fresh coriander, finely chopped


300g/10陆 oz dried spaghetti, cooked according to packet instructions





Method


1. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 6-8 minutes, or until softened.


2. Add the tomatoes, ground cinnamon, coriander, cumin and turmeric. Continue to fry over a medium heat for 18-20 minutes, or until the tomatoes have broken down to a pulp. Season, to taste, with salt and freshly ground black pepper.


3. Add the almonds and chickpeas and stir well to combine.


4. Just before serving, stir in the chopped parsley and coriander.


5. To serve, divide the cooked pasta equally among four serving plates. Spoon over the spiced tomato sauce.
You also need a bit of carbohydrate in your diet. Even though diet people say this is bad - it really isn't! Carbohydrates are a very important part of your diet, So have a sandwich for lunch every day at least. If you give up carbs on a diet then start eating them after the diet, they will make you gain lots of weight because your body would have forgotten how to burn them off effectively.
When doing the broccoli with olive oil, add some garlic! It's great! You can do that to green beans, asparagus, etc. Very tasty. :)





Also, roasted sweet potatoes are great- bake in 400F oven for about 1h (depending on size). Remember to poke holes so they don't explode! Parsnips are also good roasted.





I do think you need a few carbohydrates in your diet though. Just go for healthy ones.
lightly toss broccoli with olive oil and roast in the oven until tender (about 30 mins at 350). this works with carrots, too :) sometimes i sprinkle my veggies with original mrs. dash seasoning. simple and tasty!!





stir-frys are also a great way of getting just protein and veggies into your diet.