For years we’ve been told to eat our fruits and vegetables. But as much as we’ve heard that, it just doesn’t seem to be sinking in. Americans still aren’t eating the recommended amounts of fruits and veggies, according to the Centers for Disease Control. For most Americans that's 5 1/2 cups daily.
We live by the "eat more fruits and vegetables" mantra here at EatingWell. So one of the questions we constantly ask is how to add more produce to a dish. In this selection of easy weeknight recipes, we deliver the goods and make over 5 popular meals.
Our gorgeous Lemon-Garlic Shrimp & Vegetables, a healthy take on shrimp scampi, provides more than 200 percent of your Daily Value of vitamin C and 80 percent of your Daily Value of vitamin A, thanks to a hearty helping of asparagus and red peppers. Serve with quinoa.
We drop the English muffin in favor of artichoke bottoms for an easy, fiber-rich Artichoke-Scrambled Eggs Benedict. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a tossed salad.
Orzo and pan-seared chicken breasts dress up with artichoke hearts and lycopene-loaded tomato sauce in our Chicken & Sun-Dried Tomato Orzo. Serve with sautéed fresh spinach or steamed broccolini.
And in our Chicken Thighs with Green Olive, Cherry & Port Sauce, olives and cherries count, too—they elevate a quick pan sauce for chicken thighs to antioxidant-rich realms. Serve with farro tossed with chopped pistachios and fresh herbs and steamed green beans.
Even homey Skillet Tuna Noodle Casserole supplies some vegetables when you toss in peas and mushrooms.