Preparing healthy foods and meals can be time-consuming. What "short-cuts" have you learned that help to cut the job down to size?

Frozen veggies are a real time saver. I always keep 4-5 bags in the frig when I want a quick meal, or if it's too hot (like today).

Frozen veggies are terrific! I especially like SteamFresh Peas w/ Mushrooms, SteamFresh Mixed Veggies, and some cooked and salted edamame in the shell that my store sells.

I also make large batches. There's a bunch of cutting and dicing for this one, but it makes a ton. I'm making it tonight so I can eat off of it all weekend...

JAN'S AWESOME SUMMER GAZPACHO
1 medium cucumber, peeled and diced
1 green pepper, peeled and diced
1 red pepper, peeled and diced
1 small sweet onion, finely diced
3 plum tomatoes, peeled seeded and diced
4 cups tomato juice
3 garlic cloves, pressed or minced
¼ teaspoon Worcestershire sauce
Juice of one small lemon
Few dashes of salt and pepper to taste
Fat Free Sour Cream (optional)

Combine all ingredients mix thoroughly, if it is too thick add a bit more tomato juice. Chill before serving. Top with a dollop of FF Sour Cream if desired. -- Count 1 Cup for 1 Vegetable Serving.

Oh, I forgot to say that if I'm really in a pinch for time I can buy the peppers and onions already diced and the garlic cloves peeled at my grocery.

Haha! It's my secret --> My maid lives at my grocery store!!!

I also like to make soups when I'm short on time. Amy's brand has a great tomato bisque in a can or a box. I heat up any frozen veggie mix and add it to the soup and sometimes with a pasta fagioli as well and it's great and very easy!

canned vegetables can be a life saver for speed; canned green beans and cick peas with low cal italian dressing is a fast 3 bean Salad. Crock pots are also a great way to put cut up vegetables togehter with skinless chicken thighs and low calorie low sodium marinades for a dinner that cooks while you do something else. looking foward to other tipes!

I have been finding a few hours once a week (usually Fri morn of Sunday aft) for chopping and shredding large amounts of vegetables and freezing some, while leaving some in the fridge for the next few days as easy grabs to add to meals. I use my crockpot alot too. Ratatouille in the crockpot is an easy meal with lots of veg and makes many portions (I often double recipes in the crockpot too). Also adding cut up tomatoes (or cherry/grape ones) and sliced cucumbers are easy wins for us.

I love to mix ready soups with HMR Entrees and veggies! Here's my recipe for Company's Coming Minestrone Soup. I serve it with a green salad, some crusty bread and fruit cup for dessert. The meal's a snap, and my guests don't have a clue that I didn't slave over the stove all day.

COMPANY'S COMING MINESTRONE SOUP
1 Family Sized can of Campbell's Tomato Soup
1 Can of Water
2HMR Chicken Pasta Parmesan
1 Can Black Beans, drained and rinsed
1 Can Corn, drained and rinsed
1 Can Green Beans, drained
1 Can Italian Style Stewed Tomatoes
1-2 Bay Leaves
Salt and Pepper to taste

Combine all of the ingredients in a large pan. Heat thoroughly either on the stove or in the microwave oven. Serve with a large tossed salad. Enjoy! (This makes a big kettle of soup. Count 1 Cup as 1 Vegetable Serving and give yourself credit for 2 Entrees for the entire recipe.)

I buy grapes almost every week. Instead of putting them in the refrig when I get home, I fill the sink with water and wash them right away. I pull all the grapes off the stems and pile them on a folded towel on the counter to dry (several hours or sometimes overnight). When they are pretty dry I put them in Green Bags to store in the refrig. (Fold a paper towel in the bottom of each bag to absorb additional moisture.) At first I was worried that the grapes would spoil this way, but they don't, and it's just SO convenient to have them all clean, pulled off the stems and everything.

PeggyatHMC, have you tried freezing grapes? They're amazing! I always go for the seedless ones - either red or green. Yum. :-)