If you looking for a protein-packed, high fiber, nutrient-rich and low fat dinner option with minimal prep time, there is nothing better on a fall evening than a hearty soup! This “copycat” version of Carrabba’s minestrone soup fits the bill. It’s high in vitamins C and A. It’s also a versatile recipe that lends itself well to adding whatever vegetables you have in the fridge!
Pumpkin is a fall favorite! It’s loaded with the antioxidant beta-carotene which the body converts to vitamin A for eye health. Current research indicates that diets rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and protect against heart disease.
Did you know — a portobello mushroom has more potassium than a banana! The longer portobello mushrooms are cooked, the meatier they become. Try these portobello cheeseburgers, a low-calorie, low-fat vegetarian swap for beef when making burgers.
This recipe is a great way to portion control your meats and packs well for an easy lunch. Since pre-ground meats often come in 1 lb. packs, try doubling this recipe and freezing the leftovers for another dinner. The oats aren’t enough to add significant fiber, but they hold moisture. If your family likes mushrooms, you can try adding some of those (chopped) too.
There are lots of ways to incorporate cabbage in your diet, even after St. Patrick’s Day. Roasting vegetables is a heart-healthy cooking technique that produces tasty results. The basic components are a lower-moisture vegetable, some olive oil for water retention and a very high heat. One of the ways to decrease the fat content is to use a brush or olive oil mister to distribute the oil evenly without using more than is needed.