Vegetables for a Healthier You – An Ultimate Recipe Swap

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Ultimate Recipe Swap

Last week, we rounded up a great collection of healthier recipes. Wow! This week it’s time for the dish that folks dread the world over – vegetables. It seems that veggies have got a bad rep. Time to change that, moms!

When I asked my kids what their favorite veggies, I received a range of answers, from raw red bell peppers to cucumbers to pickles. At that point a debate ensued about “Is a cucumber a vegetable?” and “A pickle definitely isn’t a veggis.” Truth be told, these guys prefer a veggie tray or a salad for their vegetable course. But one cooked vegetable dish that they devour is called, “Mrs. Stark’s Broccoli.”  I know they will eat their broccoli if I cook it this way. In fact, we fight over it – as in, who gets to eat more of it!

Mrs. Stark’s Broccoli

2 bunches broccoli, stalks removed, cut into florets
4 Tablespoons butter or olive oil
1/2 teaspoon garlic powder
1 Tablespoon minced onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon lemon juice

Steam broccoli on the stove-top or in the microwave. Drain. In large skillet, melt butter over medium-low heat. Add garlic powder and onion flakes. Stir well. Stir in broccoli and continue cooking until seasonings are well distributed and broccoli is very hot. Remove from heat. Sprinkle with salt and pepper and lemon juice. Stir gently and serve.

How do you cook veggies at your house?

1. Post your recipe on your blog. Please mention in your post. Then, come back here to add your link to Mr. Linky below. OR

2. If you don’t have a blog, simply tell us about your recipe in the comments section.

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  1. I’m not posting a blog about this, but we like our veggies cooked like this: single layer on a baking sheet covered in foil; drizzle with olive oil; sprinkle with fresh sea salt. Cook at 450F for 15 mins. (can cover with foil loosely on top as well to avoid splatters). They turn out perfectly crisp and yummy! For brussels sprouts, cut them in half and lie them flat end down. This recipe works best for most green veggies! (i.e. asparagus, green beans, brussels sprouts, etc.) Voila! Enjoy your veggies!!

  2. Do you have listed somewhere what the themes will be for upcoming URSs so that I can plan now? Sorry if I missed it. Thx

  3. I love roasted Cauliflower! Cut small pieces of cauliflower so that it has one flat side. Lay it on a baking sheet that has been covered in aluminum foil. Brush the foil with olive oil, melted butter, and LOADS of salt and pepper (kosher salt and fresh ground pepper). Then lay the cauliflower on, flat side down. Then brush the top of the veggies with more evoo and butter, salt and pepper. Roast on the bottom rack of the oven at 400 for about 25 minutes. It’s delicious and more addicting than potato chips!

  4. My favorite broccoli memory: When the kids were about 3 & 5, we had polished off the broccoli at the table. There were tears and cries of, “I wanted more!” when they realized it was all gone.

    Now, at ages 12 & 14, I don’t hear that as often. It just might be time to try the recipe you posted to jazz up our dinner table!

  5. I left a link but it’s in French. I hope it’s allowed. The recipe I left a link to is one of my very favorite, colorful vegetable dishes and gets even better the next day.
    My kids love broccoli, they call them “arbres” (trees).

  6. I didn’t have a post prepared to discuss veggies, but I had a comment or two to share. As the mother of 9 kids, I can say across the board that very few ‘cooked’ veggies go over well here. They eat them, mind you, but no one jumps up and down regardless of WHAT I do with the brocolli.

    However, my children greatly prefer their veggies and fruit RAW. They are more willing to try new colors and textures with a little Ranch dressing on the side to dip with.

    When I can, I just cut up a plate of red and yellow peppers with the Ranch bottle and set it on the table while dinner is cooking. It will be gone by the time we eat our meal.

    Try it sometime, just cut up a plate of something raw, fruits or veggies, and just sit it in the middle of the dining room table while you’re cooking. Don’t say much about it, let the kids discover it. Allow them to have their own experience with it, don’t nag. This has worked wonders round my home. I never have to go the mat over veggies now.

    Kelly Morris
    Mother of 9

  7. I once read that cucumbers have no health benefits – don’t know if that’s true or not. They can add a crunch to a salad, though.

  8. That looks great! We eat alot of steamed broccoli and I know it gets old so this will be something a bit different. Can’t wait to try it.

  9. One of my favorite ways to get more vegetables into my family’s diet is to mix them in with protein and interesting sauces. They will eat vegetables in a stir fry that they won’t otherwise and meatloaf is a great place to add zucchini, carrots, and other vegetables that lend themselves to a small dice.

    I’m enjoying reading everyone else’s comments and ideas – great topic.

  10. My favorite spring vegetable is one of the easiest and yet tastiest ones to make – roasted asparagus.

    Roasted Asparagus

    4 servings

    1 1/2 pound(s) asparagus, cleaned and tough stems snapped off
    1 1/2 tsp olive oil
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, coarsely ground, or to taste
    1/4 cup Parmesan cheese

    Preheat oven to 375ºF.

    Place asparagus in a large zip lock bag and drizzle olive oil over all. Lay bag on counter or table and roll the spears gently until all are covered in oil. Spread asparagus in a single layer on a nonstick baking sheet. Season spears with salt and pepper; roast until asparagus is fork-tender, about 10 to 15 minutes (varies greatly depending on thickness of spears).

    Remove from oven and place asparagus on plate. Grate cheese over spears and serve.