Eat more veggies. We all should be doing it, but let's face it — sometimes it's easier said than done. But there are plenty of recipes you can make that give you a veggie boost without a lot of extra effort.
Make any of these vegetable-filled dishes this week and soon you'll realize that getting those veggies in is easier and tastier than you might have thought.
We all love mac and cheese, but it isn't always the healthiest option. The good news is you can boost the nutrition by adding in veggies. This version calls for spinach and jarred roasted red peppers, but you can experiment and find your own favorite version.
Pad Thai already has quite a few vegetables in there, but you can double down by swapping out some or all of the noodles for spaghetti squash strands. There's a good chance your family won't even notice.
Taco salad is one of those easy weeknight meals that tends to fall off our radar, but once we remember it, we can't stop making it. Load as many veggies as you can into this salad, and don't forget to crumble on a few extra tortilla chips.
A scramble is a great way to clear out the fridge of veggies that might be on their last leg. In fact, it's what we like to make on Saturday mornings before heading to the farmers market to restock. Add a few pita wedges on the side for easy scooping!
This appetizer or afternoon snack is pretty much all veggies. You could try to sneak some more in there, but you'd end up with jumbo spring rolls. Of course, the garlicky lime dipping sauce is a necessity as well.
Think celery can only be served raw or boiled to oblivion in chicken noodle soup? Think again. This skillet-braised dish will have you changing your tune. Plus, it's a great way to use up celery that's been forgotten in the back of the crisper and turned a bit rubbery.
If you want to sneak a bit of extra veggies into your traditional cheese-crisp appetizer, grated asparagus is the way to go. The fresh bite of the asparagus is the perfect balance to the salty melted Parmesan.
These simple pita pockets are mostly veggies, but get the breakfast treatment, thanks to the hard-boiled eggs. We'd be happy to have them for any meal of the day, really.
One of the fastest ways to boost your vegetable content is to swap out traditional spaghetti with spaghetti squash. No, it isn't exactly the same, but it's a welcome update — especially in this winter-meets-spring dish filled with asparagus and lemon.
What's the fastest way to get more veggies in your wrap? Make the wrap itself a vegetable! Hearty collard leaves are the perfect substitute for tortillas or pitas.
Skip the cheese and sour cream on your baked potato in favor of this spinach and curried chickpea version. Not only will you get a boost of protein from the chickpeas, but the spinach also keeps it vibrant and filling.
This hearty slaw is so packed with veggies that even the dressing is veggie-based. The dish also has a kick from the hot sauce that the red onions are soaked in to help mellow their bite.
This Spanish dish called piperade is one of our veggie-packed favorites. You can make it for breakfast with the egg on top, or serve it as a simple dinner alongside a couple of slices of Spanish ham.
While panzanella might be most notable for the fact that it includes soaked bread, it's also chock-full of vegetables. You can swap in your favorites, or follow a strict recipe. We like this version that even includes a few fruits like peaches, nectarines, and grapes.
If you prefer your breakfast parfaits savory, you'll want to try this version with grits, sausage, and plenty of sautéed spinach. It's a healthy and protein-packed way to start your day.
Veggie noodles have been all the rage for the past few summers, and this summer looks to be no different. As soon as those first zucchini start showing up at the market, break out your spiralizer and serve up a plate of these green noodles.
If you want a vegetable-filled recipe that tastes much more decadent than your normal veggie fare, this is what you should make. The crispy cauliflower fritters are held together with chickpea flour and egg, making them naturally gluten-free. And the mint and pea spread practically screams spring.