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How to add fruit and veggies to Nutrisystem entrees?

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Hello!.

Nutrisystem is continually working to develop and improve our program, and we need your help again!.

Please assist us (and the Newbies too!) by telling us the easiest and most convenient ways that you add fruits and/or vegetables to your entrees..

Thank you and have a nice day!..

Comments (86)

Your question was: How to add fruit and veggies to Nutrisystem entrees?.

Cooking veggies at high heat. So, either grilling or roasting (at say 425 degrees). My favorites are asparagus, onions, brussel sprouts, broccoli, carrots, mushrooms, etc. The list goes on and on.

Another favorite is mashed cauliflower w/a tiny bit of added low sodium chicken broth..

Jeanie..

Comment #1

My always veggis are..julian carrots, mushrooms, cabbage all fried up till cabbage almost done. Pour 1 c. low sodium chicken broth over it. Now you have soup...

Comment #2

Craisins or raisons added to your cereal is a good way of getting your breakfast fruit in...

Comment #3

I add fresh berries to my cereal. I add yogurt and berries to the granola (parfait).

I always have a bowl of sauteed veggies in the fridge for quick add ins to lunch or dinner, including a combination of the following spinach, mushrooms, asparagus, peppers, or onions. With the pizza I add additional toppings which usually include mushrooms, onions and pineapple...

Comment #4

I'm excited to read what I hope are a bunch of posts with ideas. i'm a newbie and struggle getting all the fruits and veggies into my meals..

I have a banana when I eat any cereal, so that's an easy one, but I don't want bananas every day, so I tried the unsweetened applesauce cups. wasn't long before I got tired of eating essentially babyfood, so I moved up to the packed in water fruit cups. not bad, but I always wonder if it's as healthy as they claim - somehow I doubt it..

Got the bf to cut up a big cantaloupe for me, and since I can eat cantaloupe all day, that's been working out. grapes are also easy - I freeze them and drop them into my yogurt - yummy..

I was just about to roast some veggies - I bought the oven crisp pan on debster's recommendation, and I can't wait to try it out. only problem of course is it's summer and the stove is hot (duh).....so I ordered an indoor cuisinart grill with hot dog rollers and skewers underneath to roast veggie kabobs - should cut down on the heat i'm hoping. if the veggie kabob thing works, I envision cutting up a bunch of veggies to start my week, roasting them, and having a kabob or two a day..

So, i'm looking forward to hearing the ideas people have that I can copy! great day to all, DC..

Comment #5

For my fruit I love to use Just Tomatoes dried fruits (you can get them online or at Whole Foods). They are dried with no sugar added to them. I put the strawberry, peaches and blueberry ones into my yogurt. I also munch on them straight out of the container as a crunchy snack.

Frozen fruit with no sugar added can be sauteed in a sauce pan to make a warm compote for your pancakes (or the scones I turn into french toast)...

Comment #6

I like the idea I just got on the Nutrisystem boards about riced cauliflower- I fixed it with grated carrots, bell peppers and spinach with an egg. It tasted a lot like stir fried rice and was so good..

I try and eat mostly fresh veggies and fruit now. I love cutting up a whole pineapple to eat with ff cheese...

Comment #7

I dump a lot of the entrees over steamed brocoli or cauliflower.

Sometimes I use the bagged vegetables when I don't feel like messing with the fresh ones...

Comment #8

I like the chicken & dumplings over steamed broccoli and cauliflower, I like most of the asian inspired entrees over frozen stir fry mixes (my grocer carries a variety in our store brand), I put the chili and vegie fajita entrees over a gigantic salad, chop up carrots, radishes, & celery to stir into the chicken salad, frozen spinach or broccoli are good in the cheesy homestyle potatoes. Fruits are even easier...berries or dried fruit in the cereals, mashed banana on the banana nut muffin, sugar free applesauce on the pancakes...

Comment #9

Canned mandarin oranges (no sugar added), canned beets, sliced cucumbers in ff dressing, grapes, pre-packaged salad, refrigerated fruit cups in produce section (grapefruit is my usual pick), snap peas (raw), frozen fruit (strawberries, blueberries, etc). I like fresh produce but don't always have time to cook (prefer most produce cooked/steamed). As for fresh fruit, I am not good at picking out good fruit....so I find the canned/frozen is often tastier for me...and easy! Apple sauce cups too (no sugar added)...

Comment #10

I use the little tubs of fruit in my breakfast oatmeal or cereal. For salads I love dried fruit like craisins and also frozen blueberries. After awhile salad can get a little boring so it's good to change it up a bit. Most of the lunch entrees go great with microwaved frozen veggies. It makes you feel like you are eating more of the entree...

Comment #11

I like a lot of the dinners with added cooked mushrooms on cabbage slaw. I bake apples with Stevia and cinnamon. For breakfast the cereals are good with defrosted frozen blueberries and yogurt. I mash defrosted frozen strawberries and have them on the golden pound cake with FF cool whip..

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Comment #12

The sweet mini bell peppers (costco sells a big bag of em...multi colored)...toss in a bit of EVOO or spray with a bit of PAM...(a sprinkling of kosher salt) and G R I L L...oh my gosh, so sweet...they get a bit charred and flatten out and do a lot of em, cuz you can have them cold...excellent...great for bbq's for a large crowd...everyone loves em and they are so easy...

Comment #13

Breakfast.

ParfaitOrganic FF yogurt w/ fresh strawberries/blueberries and the Nutrisystem lowfat granola.

NS apple cinnamon Oatmeal ( I make it with water i/o milk), after microwaved add sliced bannanaand top with a very small amount of 1% milkmix it up.

NS Bran flakes cereal w/ skim milk and add dried cranberries.

Lunch.

(lunch is the toughest for me as I am not crazy about the Nutrisystem lunches...).

Steamed fresh spinach & zuchinni and top with the Nutrisystem 3 cheese pasta with Chicken.

Steamed brocolli and mushrooms with the Cheese tortellini on top.

Dinner.

Sautee fresh garlic and asparagus (in touch of evoo) and top with Nutrisystem Penne with chicken alfredo sauce.

Sautee fresh garlic and asparagus & mushrooms (in evoo) and top with the Nutrisystem mushroon risotto.

Buffalo Chicken wrap stuffed with red leaf lettuceand side of celery with FF organic yogurt and touch of blue cheese mixed in.

I love fresh veggiesso not so hard for me to incorporate..I add a lot of them...not so crazy about fruitbut try to eat berries and also have granny smith apple for afternoon snack.....

Comment #14

I buy fresh fruit like strawberries, cherries, grapes, and apples at the beginning of the week. I use my food saver to make single size portion/pouches, so I can grab a serving at a time. The food saver ensures I have fresh fruit the whole week..

I always keep some sugar free applesauce on hand to for when I am on the go..

Veggies, I use frozen vegatables and also make pouches of fresh veggies...

Comment #15

I blend them up and make either sauces or add them to anything I drink...

Comment #16

I have only been on Nutrisystem one week, but the first week I roasted a 13x9 pan full of diced eggplant, zucchini, onion, canned tomato, seasoned with garlic powder and Italian seasoning. It went in the oven with olive oil spray. I used it to top the pizza, added into the pasta parm with chicken, served under the ravioli, next to the lasagna and I stuffed a portabello with it as a side dish as well. It was excellent and a great way to add my veges, with only one dicing and cooking session.

I plan to do it again with different veges, depending on what I have in my Nutrisystem entree box.

I am not as creative with fruits, I usually just eat them plain.

PJ..

Comment #17

I discovered at Trader Joes, they sell a frozen bag of mixed sweet peppers, sliced. These were wonderful additions to eggs, pizza, and other things..

I also use the little bowls of fruits- peaches, applesauce and mandrin oranges. I also found veggies in the bowls at Walmart- they have Green beans and carrots(carrots are kind of gross!).

I like eating raw broccoli, and carrots, fresh asparagus. I have no problem getting fruits or veggies in, I just have to learn how to bulk up the amounts- the ones I eat are the unlimited ones...

Comment #18

I love salad and usually eat lots of it every day. I've experimented with a lot of different veggies to add in for flavor and color.

For those who have trouble keeping their lettuce fresh, here is what I do which works out great for me:.

I wash and chop up 3-4 types of lettuce (Iceberg, Romaine, Red Leaf and/or Green Leaf). As I chop up each kind, I place it in a salad spinner (you can get a basic model for a couple of dollars at Walmart or more expensive ones if you choose) to get the excess water out and then dump it into a large bowl with a lid. Once all the lettuce is chopped and spun, I mix it really well and place a single paper towel, folded up, on top of the lettuce. I put the lid on the bowl and place it in the fridge. It stays fresh for about a week if you change the paper towel every couple of days. Water is the enemy when it comes to keeping lettuce from browning, and the paper towel will absorb quite a bit of it..

As far as other veggies to keep the salad interesting, some of the things I like to use include green onions, red onions, bell peppers of any color, cucumbers, broccoli, carrots, and radishes. I'm not a fan of tomatoes, but they're a great choice too for people who do like them..

At lunchtime, I'll cut up a slice or two of turkey or chicken and top the salad with it for protein. Sometimes I like to add grapes to my salad at dinnertime for my fruit serving, but you have to be careful to use an appropriate dressing if you do this Fat-free raspberry vinagrette dressing works great!.

Fruits are easy for me to add in because there are so many wonderful types of fruits out there. I just make sure to try and eat different fruits every day so I don't get tired of any one thing. Some of my favorites are pineapples (I like to buy them fresh from the farmer's market rather than canned), apples (Fuji and Pinklady are my favorites), bananas, grapes, kiwi, mangoes, navel oranges, strawberries, cherries, plums, peaches, nectarines.. I could go on and on, I never have trouble adding in fruits! =)..

Comment #19

I buy fresh green beans and cook them in the pressure cooker. I package 1/2 cup portions in baggies and freeze. I add these to the chicken and beef entrees that have lots of gravy. I have just begun presure cooking my vegs and find it works really well...

Comment #20

I make a huge pot of ratatouille that lasts for days. In a non-stick pot, I add a touch of olive oil (which I don't count because it's so little in so many veggies) and saute onions and garlic. Then I cut up eggplant, zucchini, yellow squash, and bell peppers and toss them in. Add a can or two of low sugar/low salt cut up tomatoes, some dried or fresh herbs (oregano, basil, parsley, etc.) and let the whole thing saute uncovered for around 20-30 minutes stirring once or twice. To serve, I add a little grated parm. cheese...

Comment #21

I got the idea to make eggplant pizzas today while driving home. Slice thick slices of eggplant (I bought a big eggplant about 4-5 inch diameter), top with 1/3 mixture of tomato sauce that's been preheated with sauteed garlic and mushrooms, string cheese for lunch dairy/protein, and more mushrooms. Bake at 450F for about 5 minutes. Obviously you can add as many unlimited veggies on top. Seems to be endless choices...

Comment #22

I purchase fresh veggies and steam everything. I use a pampered chef microwave steamer. Squirt 1 or 2 CBINB spray add some garlic powder, pepper, etc. and enjoy! I also have my afternoon salad and switch it up with different types of lettuce, addins (tuna, egg, boca, etc.), and dressings. Have yet to be bored..

For the fruits, I generally add to cottage cheese or yogurt (reg or greek). Depends on what I am having...as I am back to basics...

Comment #23

For pizza I load it up with peppers, mushrooms and onions..

For any italian entree I sautee fresh mushrooms and green pepper and mix it all together..

Any Asian entree is 100% better withwater chestnuts, mushrooms and steamed snow peas mixed in and, of course, "riced" cauliflower...

Comment #24

Frozen peapods in microwaveable steamer packs are awesome with entrees and they're unlimited. They're sweet and I call them my Nutrisystem chips! ...

Comment #25

I've seen several references to "riced cauliflower" but I can't find out how to make it. Can anyone help?..

Comment #26

Riced Cauliflower.

1 head cauliflower (or however much you want).

1) Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade in a food processor. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely..

2) Microwave it in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do it's work...

Comment #27

WOW!!!! I began to think there was no hope for me regarding getting veggies in! I grew up in a middle class family in the 80s thinking that can green beans and can corn were vegetables. Did not even learn that corn wasn't a veg until adulthood. I really appreciate all the great ideas. I think I will give this a go!..

Comment #28

I did a lot of mindless snacking before starting NS, so on Nutrisystem I changed from mindlessly snacking on chocolate/potato chips/[insert unhealthy food here] to snacking on baby carrots. I think they're delicious, and I'm never hungry since I'm snacking on them all afternoon. I also add them to my dinner entree. Chop them up into little pieces, stick them in the microwave and turn it on. When they're done, mix them into the entree. You don't notice them, if you cook them all the way through.

It's always a different time...

Comment #29

Every night for dinner I made a salad with a base of chopped cucumber (instead of lettuce) and 1 medium tomato... and then add fresh veggies from there and if i'm feeling especially famished I will add half an avacado..

Also- in the summer- I love to have a piece of fresh raw corn on the cob... just run it under hot water and it's good to go!..

Comment #30

Can someone post exactly how to do the cauliflower rice. It sounds wonderful to me especially if it can seem like fried rice. I am not great in the kitchen but my husband is so he would love to try it..

Thanks Pam..

Comment #31

Pam, look above your post to #35 the directions for cauliflower rice are there. You can also stir fry the cauliflower with cut up peppers, carrots and eggs. It is good and filling...

Comment #32

I sautee Onion, mushrooms, and squash in Pam and add it to the mashed potatoes and throw it all in the microwave with a slice of fat free american cheese. Yum...

Comment #33

Hi everyone, I chop cauliflower fine and cabbage chopped, add red onion,little celery. then splenda and vinigar to taste. Mix all up and put it in fridg till cold and snack on it whenever hungry. Also love baby carrots so use them either cold or hot. Thanks for all the idias...

Comment #34

My husband just made the cauliflower rice but no egg in it. It is absolutely delicious. I feel like I am cheating though even though it's all vegetables. I need to get it into my mind that healthy food can be tasty and good..

Since I have a hard time getting all my vegetable in he also made a green machine (good for diabetes) this morning with swiss chard, spinach, cucumbers, cilantro, parsley and little bit of mint. So healthy. Now to get all my water in..

Pam..

Comment #35

I like to use frozen fruit and blend it with ice and 1/2 cup of skim milk for a fruit smoothie. I get my fruit and a non fat dairy...

Comment #36

Hello I am new to Nutrisystem going into my 2nd week. Boy, all of these were great suggestions and ideas. I will definitely use them. Tks!..

Comment #37

Shredding the chicken patty and throwing it in a pot with some partially cooked veggies, and soup broth/water make an amazing soup for dinner once it has simmered for a bit..

If you`re worried about using liquid soup broth, you can try and find a low sodium powder option. I like to add curry, some pepper and some no salt added seasonings to the mix, and then let it simmer for about half an hour..

If you throw in 2 of the shredded patties, and twice the veggies, you can freeze half the soup for a later date, and then it`s a quick and easy supper that tastes great!..

Comment #38

To get my fruit & protein in in the morning and to keep from snacking between breakfast and lunch, I take some cheese and an apple to work with me and eat it mid morning...

Comment #39

Wow! these are all great suggestions. I really can not stand green leafy vegies, so that is hard..

The only salad I can choke down has to be drowned in dressing (not to good).

SO what I do is....

There are 2 Nutrisystem lunches I use this with (Fettuccine and the Pasta Parmesan).

I save these lunches for days I am REALLLY hungry..

I cook the Nutrisystem lunch as to directions. While it is "brewing" I open a can of French Style green beans. Drain and rinse. Then heat up the entire contents of the can in the microwave. Stir it up in the Nutrisystem lunch. Makes for a heaping pile of YUMMMM...

Comment #40

I just finished my first day! I feel great and very excited because it didn't seem to be as hard as I thought it would! I have a few questions that I hope some experienced people can help me w/??? The daily tracker....do we have to eat everything as it is set up? Breakfast is easy to follow but lunch, and snack were tough, if I don't have a dairy or protein w/ lunch is it ok to have 2 w/ snack? Is ok to mix them up a little like say have a up of the cherry tomatoes to munch on through out my day at work and log it as a dinner vegetable?.

Any advice on planning would be appreciated!.

Thanks Meg..

Comment #41

You can move the food around to suit you. Just get it all in during the day and don't have any huge meals...

Comment #42

I enjoyed reading everyone's suggestions. I was getting tired of spinach and steamed broccoli and cauliflower all the time. Looking forward to trying some of these out. Appreciate everyone's efforts times, and yummy suggestions...

Comment #43

I always like this, but sounds like a meal. What about your Nutrisystem foods?..

Comment #44

Hearts of palm are actually really good! and you can wrap some deli meat around them (turkey) and get your protein in for lunch that way too! Its great for ppl like me who are on the go during lunch!..

Comment #45

Hi.

I am going to make riced cauliflower for dinner and I have a few questions. How long do you microwave it and do you season it?..

Comment #46

Great Idea. I forget about some of the more interesting veggies...

Comment #47

I have a Hamilton-Beach grill (cheaper and just as good as George's) and I grill veggies on it. I take my fat allotment as EVOO, toss with sliced veggies, and let them get crusty brown and sweet.

I put sauteed onions on one of my pizzas, along with extra Italian seasoning, which was wonderful!!.

I prepare bag of mixed stir fry frozen veggies in then microwave and then use as a bed for one of the lunch or dinner entrees..

I put the chili beans on a big salad with a little sour cream for a great taco salad..

I cut up apple into my saladyum!!..

Comment #48

If it says vegetable can we replace with fruit?..

Comment #49

I bought a steamer bag of spring veggies and then mix it in with any of the Nutrisystem pasta meals in a big bowl all together to bulk them up. To the burger today I added lots of lettuce, a grilled pineapple slice and sliced avocado with just 1 tsp. of teriyaki sauce for a mock Bonzai burger like Red Robin's...

Comment #50

Meg, I'm new too but if I read the info correctly, it's very important that you eat your dairy/protein with each meal since that is what will help you feel full longer. I wouldn't make a habit of skipping it and then doubling up. Hope this helps...

Comment #51

Sherilyn1970.........I'm very new to this board and to the Nutrisystem eating plan. I am doing pretty well so far. I don't really like the scones by themselves, so question I had is how do you turn them into french toast. Do you use egg beaters & soak in it then just pan it up like you would french toast?..

Comment #52

Great idea on the spring mixed veges steamers. I never thought of that..

Do you add a cup of them or how much?.

I am having trouble with the pasta dishes. The noodles are still crunchy when I think it should be ready & it is all watery. Anyone else have that trouble. Am I just not getting my water hot enough or leaving long enough?..

Comment #53

I do this too. As much as I love vegetables with melted butter, I was having a hard time getting them down plain. I mix them in with all of the pasta dishes too. Coating the veggies with whatever sauce is on the pasta makes them go down a lot easier...

Comment #54

Roasting is the only way I eat veggies now! LOVE THEM!..

Comment #55

Definitely sounds like water is not hot enough,plus sounds like too much water if it is watery,there is a mark on the cup,kinda gotta feel for it or fill an inch from top,I always add more water if necessary...

Comment #56

I have trouble with that also. It saya 45 min in micro and then set for 6 or 7 min. I let mine set for 9I finally put it in a deeo bowl and microwaved for two minutes. It;s not my microwave it does everything else just fine. I wonder if the food is old?..

Comment #57

I always have to give an extra 30 seconds on high to the little pasta tubs. I have a smaller microwave so I automatically add time to everything that I cook in there. The littletubs on med power just don't seem to get done...

Comment #58

I gave up on the microwave with the pasta type bowl. I now add boiling water and let stand per directions and haven't had a problem since...

Comment #59

I nuke the pasta cups at 2:30 on medium and they come out good. I just don't think 45 seconds just isn't enough for pasta to cook. They come out crunchy that way even on high...

Comment #60

I buy grab and go items for work. The grocery store always has steam in bag veggies. All kinds.

I buy fresh from the farmer's markets. Cut up in single servings steam with ziplock steam bags or a steamer.

Sometimes I grill or roast. Sautee mushrooms.

I use fresh ground herbs and spices on everything. Makes a huge difference for me.

I very haphazardly toss random veggies together all the time. Never had anything bad...

Comment #61

Hi everyone,.

So after reading several posts, an just starting Nutrisystem today, it sounds like we eat the meals and add fruits and veggies with the meals and for snacks.. right? How much is too much to add?.

Any information is greatly appreciated!..

Comment #62

Can someone please tell me what "riced" cauliflower is?..

Comment #63

Kortney, once you have the box of food, look at the guide and it will be much clearer - but yes you do add in fresh fruits, veggies and some dairy/protein..

One way I get in an extra veggie serving is having an egg beaters scramble with sauteed veggies. It is a jumpstart on my lunch veggie allowance!.

My favorite:.

-spray non stick pan with PAM.

-Sautee slices of bell pepper and onion; add mushrooms when they are about half way cooked..

-take .5 cup eggbeater and mix it in - make sure the heat is fairly low at that point.

-stir it around to make a scramble..

-serve hot and I love it topped with salsa.

That makes one veggie and one protein add in serving and feels like a minifeast!..

Comment #64

Once a week I clean and chop, onions or scallions, yellow, red and green peppers, celery, radishes, mushrooms, and cucumbers. Store them in ziplock bags and make the best salads. I never get sick of them. If I eat a big salad with Galeo dressing (thank you for recommending it) before my main course I am so full when I am done. Even my non dieting husband is eating more salad since it is so convenient..

I also love grilling red peppers and laying a half a pepper on top of my hamburgers..

Roasting cauliflower and sprinkling it with garlic powder is another favorite. I very rarely even use salt or butter spray since I enjoy the flavor so much without it...

Comment #65

What a great thread. I love vegetables but these are some great ideas!..

Comment #66

Roast vegetables is one of my favorites and you can customize it by adding your favorite vegetables. The staples for my roasted vegetables is:.

Bell peppers different colors (sliced).

Baby potatoes (halved or quartered to cook faster).

One whole onion sliced.

Carrots thinly sliced.

Olive oil.

Rosemary, thyme or dill (all or your favorites).

Season with sea salt after roasting.

Optional add ins are zucchini and eggplant. You can add a wallop of delicious flavor by adding roasted garlic. To do so, slice an entire garlic bulb in half and place it on a sheet of aluminum foil with the cut side up. Wrap it in the foil with some olive oil and sea salt. Roast it alongside the vegetables. Squeeze out the roasted garlic and mix into the roasted vegetables when everything is done.

Oh yeah, roasting temperature is 400 degrees Fahrenheit for about 30 minutes or more for desired doneness.

Asparagus with sauteed garlic is good too..

I don't like mushrooms in general but I love oyster mushrooms, it's so delicious, I'm sure lobster mushrooms would be great too. Simply saute them in a bit of olive oil and maybe with some garlic as well lol..

Asian stir fried vegetables are a tasty one too. You can buy the seasoning mix for the sauces, it's a great way to add flavor to broccoli with other vegetables...

Comment #67

I just had the Three Cheese Pasta with Chicken lunch entree and did up a steam bag of broccoli and cauliflower added 1 cup of the veggies to it and it was delicious. Reminded me of the Chicken Broccoli Alfredo dish from Bob Evans.

I have liked the lunch entrees better then the dinner ones. They have been more tasty. Wish I could just get double of the lunches and forget the dinner stuff...

Comment #68

Mutcbug I hear ya on the lunches.... I could eat the chix cacciatore for dinner every day for lunch and dinner! I scoop it out of the cup with celery sticks! I would take double lunches and no dinners any day.......

Comment #69

LOL, we are all different, I much prefer all the dinner entrees over the lunch ones any day..

Comment #70

Me too. I just started the program and am trying to get the vegetables in as well for lunch. I just had an experience with Sonic drive in. I asked if they had a garden salad and they said yes. Well, I drive off and get back to work and they charged me for a chicken salad and just left off the meat! I would have saved the chicken for later or kept it for my daughter. When I called they said, we don't have a garden salad, we just take off the meat and give you the salad. So I paid 4.70 for a bowl of lettuce, a few grape tomatoes and a little bit of cheese! Yikes!..

Comment #71

I put my veggies in the microwave. I take them out and spray them with I Can't Believe It's Not Butter.Sometimes, I sprinkle them with a little Mrs. Dash table blend. Don't forget you can use spices. You just can't use salt...

Comment #72

I modify everything - today it was Black bean tortilla soup - nuked it til it was pretty dry, added a large amount of tomatoes, 1/2 cup of pico de gallo salsa (the fresh stuff), 1/3 cup cottage cheese (1/2 of protein serving) - mixed well - used the other 1/3 cup of cottage cheese as my salad dressing. Great meal!..

Comment #73

I am a mom of three, and I just had my youngest daughter...she is 3 months old (she is a very needy baby). Needless to say, I am VERY busy! I am trying to find quick and easy ways to add in my vegetables. My other problem is that I am slightly picky. I love peppers, onions, and mushrooms. I can choke down broccoli. I would love to saute a bunch of veggies at the beginning of the week and just pull them out when I am ready for them. Has anyone tried this, and do they taste good warmed up or cold? Also...how do you store them so they don't go bad by the end of the week? Thanks for the help!..

Comment #74

My aunt had me try this one time and NO JOKE, it tastes just like cheesecake!.

Strawberry dipped in FF sour cream dipped in brown sugar...

Comment #75

I open a can of green beans or mushrooms and add half of it or the whole 2 portion serving can to my chicken and pasta, to any pasta entree... I get a meal bigger in volume with just a few added calories.....

Comment #76

Thanks for the great ideas! I am just getting started! 1sassymama..

Comment #77

I saute twice a weekbut if you have a food saver system they would keep longer. I keep my blueberries and strawberries in the foodsaver bowls. Good luck with the food, and the sweet baby!..

Comment #78

Sometimes I have my protein and fruit from breakfast as a morning snack. I try to eat every 2-3 hours because it helps to keep my metabolism running. It's true that the proteins help you to stay fuller longer, but there are just times when you can't get everything in. It is ok to spread them out! Just keep good records so you won't get mixed up on what you have and haven't already had for a day! I just noticed that I still need to eat a fruit from lunch....I simply forgot!..

Comment #79

Sauteed fresh spinach on the italian flatbread pizza! with some garlic!..

Comment #80

Wonderful ideas for adding fruits and veggies. I'm waiting for my first shipment to arrive...so this forum is very helpful...i'm excited and working on changing how I eat already...thanks for sharing!..

Comment #81

Can also do apples and cinnamon in a frying pan...don't forget to add something to sweeten it too!..

Comment #82

Ohhhhh, fried apples and cinnamon! I have never thought of that, and it sounds sooooo good! I think I'm going to go try that right now! Thanks for the idea!..

Comment #83

Just wanted to say thank you for the idea. I have started making sautes twice a week! It works for me!..

Comment #84

I chop up carrots (1/2 cup), snow peas (1/2 cup), broccoli, cauliflower, and Zucchini.. and put it into a steam bag.. Cook it for 4 mins. Then put it into a wok with 1 tsp of one of infused macadamia nut oil..and stir fry until mixed and soft. It's, very yummy!..

Comment #85

I put a serving of frozen berries or canned fruit in the bottom of a dish, put Lowfat Granola Cereal on top, and microwave it for 1 minute to 1.30. Then I put yogurt on top of that. Fantastic..

I sometimes make a huge tossed salad salad and dump my entre on top of that.

I love cooking onion and mushrooms together, then putting Mushroom Risotto on top..

Like putting broccoli or green beans into the pasta lunch dishes..

I make the Split Pea or Cream of Broccoli soup, chill it, then pure another green vegetable with them to make more: a chopped cucumber, salad greens that need to be used quickly, cooked broccoli. I also like to put whole green beans or sugar snap peas in the soup. I don't pure those because I want them whole and cold..

I add pumpkin or cooked carrots to egg substitute, sweetener, vanilla, and cinnamon to make a souffle. Can do the same thing with cooked spinach and/or mushrooms..

Love fruit and yogurt smoothies, especially mango..

Cook spaghetti squash and dump an Italian entre on top of it..

Add lots of vegs to the vegetable fajita. Also fix the vegetable fajita and then use it to stuff any color bell peppers. Then bake the peppers, or eat them as is..

Love mandarin oranges or pineapple added to the chicken or tuna salad. Then dump that on top of a tossed salad..

Any fruit (maybe except bananas) is good in a tossed salad..

Put a whole fruit serving with yogurt on top of one of the Nutrisystem dessert cakes or breakfast pastries. Or just put the fruit by itself. Sprinkle with any nuts you want to use for your fat serving for the day..

Put fruit on the bottom of a small oven-safe dish or skillet. Mix the pancake batter and pour on top of the fruit. Bake like a Dutch baby in the oven..

Blend a cucumber, yogurt, lemon juice, some sweetener, mint leaves, chill this mixture, and drink it...

Comment #86

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