Easy Ways to Eat Your Vegetables

Keep frozen vegetables on hand to know you always have vegetables at the ready. 

Make double and triple portions; have a serving one day and have one ready-to-go for the next. 

Keep a bag of pre-cut or baby carrots around -- grab a handful as a snack, pack them with lunch, throw them into stew, or microwave for a quick vegetable.

Microwave or sauté onions and peppers to put more vegetables into a tomato sauce.

Toss extra sautéed vegetables on a frozen pizza.

Make a big salad to last a few days, store in the refrigerator in a plastic container.

Add vegetables into sandwiches -- not just the old lettuce and tomato, try alfalfa sprouts, sliced red onion, sliced cucumbers, sliced yellow squash or zucchini, red peppers, or leftover grilled vegetables.

Add vegetables to an omelets or scrambled eggs -- sauté onions, peppers, mushrooms, tomatoes, spinach, bell peppers, and add some fresh herbs.

In a tomato sauce, cut the amount of meat you use in half and add more vegetables -- onions, peppers, mushrooms, eggplant, zucchini, bell peppers.