While we are on the topic of vegetables....

Since we are on the topic of vegetables, have you tried my favorite green bean recipe, compliments of my sister Connie? Here is a great way to introduce your children to the taste of the good life--green beans!

Frozen green beans (I like the "big bags" for sale at Sam's Club or Costco)
Sliced almonds
Butter--oh yeah, the good stuff!

In a large pan, saute the sliced almonds in butter--don't be too stingy with the butter--until they are just turning brown. Add the frozen green beans and stir to coat with the butter and almonds. Put a lid on the pan, turn down the heat and let cook until the beans are just tender. Don't let it go too long or they will get mushy. Ahhhh, they just melt in your mouth.

Simple Sautéed Spinach

I love spinach! When I saw this recipe I thought about how easy it is to prepare--so put some Zing in your step today--take regular spinach and make it Super Spinach!

Ingredients
2 tablespoon(s) extra-virgin olive oil
4 clove(s) garlic, thinly sliced
20 ounce(s) fresh spinach, (see Note)
1 tablespoon(s) lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) crushed red pepper


Directions

1.Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.

Tips & Techniques

Note: Baby spinach is immature or young spinach — it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

www.eatingwell.com

Summer Squash Casserole

For those of who who have been abundantly blessed with squash, I offer this recipe. It is really tasty--and you can mix and match to whatever you have on hand.

1/2 cup oil
4 eggs, well beaten
1 cup Bisquick
1 medium onion, coarsely chopped
1 clove garlic, minced
1 small can diced green chili
2 cups mild cheddar cheese, shredded
4 cups summer squash, coarsely chopped

Combine oil, eggs and Bisquick, then add onion, garlic, chili and cheese. Gently stir in squash and pour into well-greased 9x13 baking dish. Bake at 350 for 40 minutes or until done. Serves approximately 8 people.

Now, how easy is that to get your veggies for the day?