19 Unlimited Healthy Veggie Recipes to Keep You FullArticle posted in: Nutrisystem
Eating four servings of non-starchy vegetables every day can make all the difference in your weight loss journey. That’s because veggies are loaded with essential nutrients that keep your immune system and the rest of your body operating at its peak, even as you shed excess pounds. Vegetables are high in fiber, so you feel full for hours after eating them. Plus, when prepared the right way, they are super low in calories.
Now here’s the best part: non-starchy vegetables are unlimited on your Nutrisystem weight loss plan, which means you can eat as much of them as you want! You have lots of vegetable choices to pick from and there are so many different ways to enjoy them. They are the ultimate hunger crusher.
To keep you from getting stuck in a veggie rut, we gathered our favorite unlimited vegetable recipes so you can always have fresh ideas for how to enjoy them. These recipes are all simple to make and many of them are ready to eat in minutes. We prepared them with just non-starchy veggies and a few Free Foods, so there is no limit on how much or how frequently you can eat them! This makes these healthy veggie recipes perfect for not only your first week on Nutrisystem, but also throughout your entire weight loss journey. Try one or all of them and you’ll discover how exciting eating vegetables can be!
Pro Tip: Don’t be afraid to customize these recipes to your taste buds! You can easily swap in your favorite non-starchy vegetables, spices and herbs for healthy veggie recipes that you truly love.
Easy Veggie Side Dishes
Roasting sweetens the flavor of broccoli and cauliflower florets, while keeping them firm and lightly crunchy. We like to bump up the taste of the roasted veggies by sprinkling them with a bit of minced garlic, black pepper and lemon juice. This dish could not be easier to make. It all goes on a sheet pan and cooks in the oven while you get the rest of your meal ready. Click here for the full recipe. >
Za’atar is a blend of herbs and spices used in Middle Eastern cuisine. It is pronounced “zah-ah-tar” and its contents typically include thyme, oregano, sesame seeds, lemon peel and salt, though the mix may vary depending on where it comes from. All you really need to know about za’atar is that it turns this tray of roasted Brussels sprouts, cauliflower and red onions into a zesty dish with a hint of spice and lots of flavor. Best of all, it’s delicious and easy to make even without cooking oil, which adds on extra calories. Click here for the full recipe. >
When we saw this dish on our Recipe Submission page, we knew Becky, a Nutrisystem member, had shared a truly inspired idea. She combined cauliflower, sweet peppers, mushrooms, celery, bamboo shoots and snap peas with vegetable broth, then added some pico de gallo for extra flavor. She added it to a slow cooker to let it simmer and blend flavors. The result? A hearty veggie side dish you can eat until your hunger is satisfied. You can make it with any non-starchy vegetables you like. Click here for the full recipe. >
When you have a craving to crunch, skip greasy, high-calorie potato chips and make yourself a batch of these crisp kale chips. We seasoned ours with garlic and onion powder, plus salt and pepper, but you can make them to your taste with cayenne pepper, chili powder or any spice blend you like. Keep them in an airtight plastic container and they’ll be ready for snacking whenever you are. Click here for the full recipe. >
With this simple recipe submitted by Nutrisystem member Jacquelynn, you can make an elegant and flavorful side dish in a few quick steps. Just trim off the bottoms of fresh asparagus, slice up mushrooms and green onions, then open a can of crushed tomatoes. Put all the ingredients in a baking dish and set it in the oven for 20 to 30 minutes. Prepare the rest of your meal and get ready to feast! Click here for the full recipe. >
If you think of cooked asparagus spears as limp and mushy, you need to try them roasted. After sprinkling them with a little salt and pepper, bake them in the oven for a quick 15 minutes. The stalks come out firm and the tips get crispy around the edges. You can also put asparagus on the grill for a similar taste and texture. Click here for the full recipe. >
If you’ve never tried artichokes, they have a flavor that’s kind of a blend of asparagus and celery with a hint of nuts. You can eat artichokes raw, but their taste becomes sweeter and their texture gets creamier when you roast them. Artichokes are immature flower buds of the thistle plant, so they have leaves (or petals) that you can spread open and season with salt and pepper, garlic cloves or garlic powder, and lemon juice. Give them an hour or so in the oven to cook at a low temperature, then take them out and dig in. Click here for the full recipe. >
If you like vegetables that are firm and crisp with a hint of smoky flavor, roasted broccoli is sure to become a new favorite side dish. All you do is cut up the head of broccoli into bite-size florets, spritz them with cooking spray, sprinkle on a little salt and pepper, then cook in the oven until they begin to brown. We top them with freshly grated Parmesan cheese to add a hint of saltiness and a squeeze of lemon juice for an acidic spark. Click here for the full recipe. >
With a food processor or just a hand grater, you can turn firm cauliflower florets into a versatile substitute for ordinary rice. Because cauliflower is so mild-tasting, you can flavor the rice just about any way that you like. We like to add cilantro and lime juice to give the dish a little bit of a tropical flavor. Click here for the full recipe. >
Roasting gives these little cabbages crisp edges and a rich, sweet flavor that’s nothing like the sour taste of boiled Brussels sprouts. We add slices of red onion and fresh cracked black pepper to give the dish a delightful zing. Click here for the full recipe. >
Slice a firm eggplant into strips (like French fries), season them with zesty spices like cumin and curry, then bake them in the oven. They come out golden brown and crisp on the outside, yet tender and flavorful on the inside. Eat as many as it takes to satisfy your craving for fresh and warm fries. Click here for the full recipe. >
Snap peas have crunchy edible pods around the sweet little peas inside. Steaming them quickly in the microwave tenderizes them perfectly without letting them get rubbery. After steaming, you can eat them as a side dish or make them a snack by dipping them in hummus. Click here for the full recipe. >
Getting in your daily veggies has never been easier! With this one-pan recipe featuring a medley of oven roasted vegetables, you can easily cook up an unlimited side dish for your weekly meal prep. Click here for the full recipe. >
Cozy up with a warm bowl of soup that’s guilt-free and Nutrisystem-approved! If you’re looking for some non-starchy veggie inspiration, this Unlimited Creamy Broccoli Cauliflower Soup is sure to become a new favorite recipe. Click here for the full recipe. >
No-Cook Veggie Recipes
Eating fresh cucumbers as a snack can help you stay hydrated and fill you up with fiber. Jennifer, a Nutrisystem member, shared her secret for making plain cucumbers even more satisfying. After slicing the cucumbers into sticks, she dusts them with a little chili-lime seasoning and sea salt. Like a little variety in your snacks? Try spicing up the cucumbers with red pepper flakes, lemon pepper blend, smoked paprika or a splash of tangy vinegar. Click here for the full recipe. >
Radishes light up your taste buds with their lightly spicy flavor. For this quick and easy side dish, we sliced the red-and-white roots and paired them with mild-tasting cucumbers, then added dill for a sweet, grassy flavor and the acidic zing of fresh lemon juice. We also love this dish with some onions and fresh basil. This salad is a cool way to enjoy one of your daily servings of veggies alongside your favorite warm weather entrees. Click here for the full recipe. >
Pico de gallo (pronounced “peak-oh day guy-yo”) is a kind of salsa that’s super fresh. We like it extra colorful and super-nutritious, so we make it with cherry tomatoes, red onions, orange, red and yellow peppers and green jalapeño peppers. You can use this pico de gallo as a salad or sandwich topper, mix it into whole-grain rice or pasta, or spread it on grilled chicken or fish as a chunky sauce. Better yet, grab a fork and dig into it as is for a quick snack or side salad! Click here for the full recipe. >
Cucumbers are juicy and refreshing, with a mildly sweet flavor just about everybody likes. They make a crunchy base to a side dish that’s easy to make and perfect for serving at an outdoor party instead of high-calorie potato salad. Minced garlic, white vinegar, lemon juice and fresh dill complement the cucumbers in this simple salad. Click here for the full recipe. >
We kept this pico de gallo recipe simple yet delicious. It features fresh tomatoes, sweet peppers and mildly spicy jalapeño peppers, white onion and garlic, all diced and stirred together. Top with cilantro and lime juice, then start dipping crunchy veggies like baby carrots or your favorite whole grain chips. Try this pico on wraps or burrito bowls, too. Click here for the full recipe. >