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Getting enough Fruits and Vegetables

Check it out – Here’s what I made for dinner last night:

I took a roasting pan, lined it with tin foil, dropped in a stick of margarine and stuck it in a 350-degree oven.

While the margarine was melting, I chopped 2 cloves of fresh garlic and some red onion. I added a couple of tablespoons of extra-virgin olive oil to the melted margarine (for flavor), and let it get hot, then I threw in the chopped garlic and onion.

While that was sizzling in the oven, I cut up one small fresh zucchini, a medium-size fresh green bell pepper, and some red-skin potatoes, which I left unpeeled. I added the cut-up veggies to the roasting pan, covered the pan with foil, and put it back in the oven on the bottom shelf. At that point, I bumped the temperature to 375 degrees.

While that was cooking, I trimmed 3 small chuck eye steaks and cut the meat into small cubes, which I placed on a shallow foil-lined pan. I lightly salted the meat and doused it with a couple of teaspoons of Worcestershire sauce, and placed that on the top shelf in the oven.

While THAT was cooking, I made a salad of organic romaine lettuce, fresh cucumber, fresh tomato, red onion, fresh celery and organic baby carrots.

When the salad was done, I switched the oven from bake to broil to speed up cooking the meat. At that point, I cut up two small cherry tomatoes and mixed them into the veggie pan. When I was satisfied that the meat was cooked, I put it, juices and all, into the veggie pan and mixed it up, and let it cook for about 10 more minutes.

I stuck a stack of sliced French bread into the oven to heat up, and we were good to go. The whole meal took about 45 minutes to make, maybe less.

I know some people don’t consider lettuce a vegetable, but you can never go wrong with fresh greens. Our dinner had fresh zucchini, potatoes, bell pepper, lettuce, carrots, onion, garlic, cucumber, celery and tomatoes, plus bread and meat, all in one sitting. My salad dressing was extra-virgin olive oil and balsamic vinegar. I think that’s pretty healthy.

Plus, we topped it off with fresh strawberries for dessert, and I also ate a fresh nectarine.

Of course, not every meal I make contains this much in the way of fruits and veggies, but our salad always contains 5 or 6 fresh veggie items. That alone, plus your fresh fruit dessert, has you covered.

With a little imagination and the right ingredients, you don’t have to worry whether or not you’re getting your fruits and veggies. Just buy the ones you like, cook ’em or eat ’em raw (make sure you wash them thoroughly, of course) and enjoy!