I would like to know the answer too. Anyone here know what is the answer to your question. I'll do some Googling and get back to you if I discover an decent answer. You should email the people at Nutrisystem as they probably could answer your Nutrisystem question..
My latest find that I love is snow pea pods. 1 whole bag is my 3 veggie serving for dinner. I buy Hanover frozen 8oz bags. Delicious!..
The other day I cut up a turnip into french fries and baked them. Didnt cook them quite long enough and they were a tad soggy. I used walden farms katsup which isnt too delightful. However it was close to french fries...
Alfalfa Sprouts 1 tbsp.
Artichoke (Globe or French) 0.5 large.
Asparagus, cooked 0.5 cup.
Beets, cooked 0.5 cup.
Bell Peppers, red or green, cooked 0.5 cup.
Bell Peppers, red or green, raw 1 cup.
Broccoli, cooked 0.5 cup.
Broccoli, raw 1 cup.
Brussel Sprouts, cooked 0.5 cup.
Cabbage, cooked 0.5 cup.
Cabbage, raw 1 cup.
Carrots, cooked 0.5 cup.
Carrots, raw 1 cup.
Cauliflower, cooked 0.5 cup.
Cauliflower, raw 1 cup.
Celery 1 medium-stalk.
Chicory Greens 1 cup.
Collard Greens, cooked 0.5 cup.
Cucumber 0.5 cup.
Eggplant, cooked 0.5 cup.
Escarole 1 cup.
Green Beans, cooked 0.5 cup.
Green Onions (scallions) 1 tbsp.
Greens, Mustard or Beet, cooked 0.5 cup.
Kale, cooked 0.5 cup.
Lettuce, green or red leaf 1 cup.
Mushrooms, canned or cooked 0.5 cup.
Mushrooms, raw 1 cup.
Parsley 1 tbsp.
Peppers, hot, jalapeno 1 pepper.
Radishes 1 medium.
Romaine 1 cup.
Snow pea pods, cooked 0.5 cup.
Snow pea pods, raw 1 cup.
Spinach, cooked 0.5 cup.
Spinach, raw 1 cup.
Tomato 1 medium.
Tomato Juice 4 oz.
Tomato, canned 0.5 cup.
Vegetable Juice (V-8) 4 oz.
Watercress 1 cup.
Zucchini, cooked 0.5 cup.
Zucchini, raw 1 cup..
I boil cut up bell peppers and add them to almost any Italian type or asian type dish..
I also like to add salsa or canned tomatoes with chilis to the Mexican or tex-Mex type entre's...
I make cucumber salad..
Mix and eat!..
Grilled or roasted portabello mushroom caps with a little salt, pepper and garlic. Cut them in quarters and they delish hot or cold. Also saute some sliced zuchini in a non stick skillet. I season it with a little tandoori seasoning. Also good hot or cold. I make a lot at a time so if I get really hungry in the afternoon I will have some veggies. And I do not like veggies but these two seem to be staples for me...
Totally have overlooked the mushrooms as a veg option.
I LOVE pan seared zucchini or yellow squash. Slice to discs and pan seer over medium heat. one 5 inch Zuch usually = 1/2 C cooked.
Then when they are done I throw down a handful of baby spinach and let the pan wilt them..
Stir to combine and sprinkle with Italian herb mix. I found a nice herb mix ( no salt) at Safeway that has a touch of lemon and orange rind as well..
Sometimes a splash of balsamic vinegar..
Love the sound of the cucumber salad. I found a neat new red pepper at Trader Joes. Much larger than a bell, it is sweet and better yet far more economical than bells. They are, perhaps , an over ripened Poblano? But sweet and yummy without that tummy burpy effect bells give me...