More Veggies--Better Health--Easy Meals!

Spring has sprung--well, sort of (I'm in Utah). But hope is definitely on the horizon because I saw some very brave daffodils yesterday. With the coming of warmer weather and thoughts of getting into the old bathing suit in a few short months, we tend to look for healthier meal ideas that might help us shed a pound or two.

Relate to any of this? It's a pretty standard pattern of behavior. So with that thought in mind I've been scouring my Aunt Annie's recipe collection, and sure enough, there they were--"Veggie Recipes for Losing Weight." I kid you not. I wish you could've known her--what a darling she was!

Anyway, like the rest of us, Aunt Annie understood that eating more vegetables really is the way to better health, that they're a fairly easy meal to make, and as said, that increased consumption can lead to weight loss. So here are a few she marked with a star (those were her favorites). Be sure to comment if you have a good veggie recipe, or just want to tell us about YOUR favorite Aunt. And until next time, happy cook'n!

ALMOND ASPARAGUS (serves 4)
2 lbs fresh asparagus
1 1/2 tsp salt
boiling water
3 Tbsp butter
4 tsp slivered almonds
dash nutmeg

Wash asparagus thoroughly; remove scales and woody base. Tie in bundle. Stand upright in tall saucepan or coffee pot; add salt and boiling water to a depth of 2-inches. Cook 10-20 min. or until just tender. Do NOT overcook. Drain; place in serving bowl. Melt butter; stir in almonds. Pour over asparagus. Finish off with a dash of nutmeg.

COTTAGE VEGETABLE CASSEROLE (serves 6-8; nah--I don't think this really contributed to Aunt Annie's weight loss, but it was a favorite...)
2 (10 oz) pkg frozen mixed veggies
2 C cottage cheese
1/4 C sour cream
2 eggs
2 Tbsp flour
1 tsp sugar
1 tsp salt
1/4 tsp pepper
Paprika

Thaw veggies, place in shallow 1 1/2 qt casserole. In small bowl, combine cottage cheese and sour cream; beat until blended. Add eggs, flour, sugar, salt and pepper; beat well. Pour over vegetables. Sprinkle with paprika. Bake at 350 degrees for about 40 min.

CHEESY-ALMOND BROCCOLI (serves 8; OK, I see what went on here: Aunt Annie started out with the healthy asparagus thing, got a little tired of that and went to the cottage cheesy thing, and finally just said, "FORGET IT!" and ended up in cream cheese!)

2 (10 oz) pkg frozen broccoli spears (fresh will substitute nicely)
2 (3 oz) pkg cream cheese
1 Tbsp butter
1/3 C milk
1/4 tsp salt
1 tsp grated lemon rind
1 Tbsp lemon juice
1/2 C toasted slivered almonds

Cook broccoli as directed on package; drain. In small saucepan combine cream cheese, butter, milk, salt, lemon rind and juice. Stir over medium heat until smooth and bubbly hot. Spoon over cooked broccoli; garnish with slivered almonds.