In a blender or food processor, purée cabbage, cucumber, and water. Add frozen blueberries, frozen banana, and vanilla yogurt. Purée again until smooth. Garnish with fresh blueberries.
To add more sweetness and a creamier texture, use an additional frozen banana.
Per serving: 131 calories, 1 gram fat (0.5 gram saturated fat), 3 milligrams cholesterol, 38 milligrams sodium, 29 grams total carbohydrates, 4 grams fiber, 4 grams protein.
Coarsely grate potato, turnip, parsnip, and zucchini. In small batches, take handfuls of the mixture and squeeze out excess liquid into the sink. In a large bowl, combine bread crumbs, flour, salt, and pepper.
Mix in grated vegetables, cheddar, bacon, and leek, reserving some bacon and cheddar for garnish.
Crack one egg into the mixture at a time, mixing until loose patties can be formed. Carefully drop a handful of vegetable mixture into a greased skillet over medium-high heat and flatten out with spatula. Cook in batches, spaced 1 inch apart, 3 to 4 minutes per side, or until golden-brown and crispy.
Top with extra crumbled bacon, cheddar, sour cream, or applesauce, if desired.
Vegetables listed in this recipe can be mixed and matched depending on what you have on hand. Colby jack or Swiss cheese could be used in place of cheddar.
Per serving: 402 calories, 16.5 grams fat (5.5 grams saturated fat), 156 milligrams cholesterol, 1,099 milligrams sodium, 39 grams total carbohydrates, 5 grams fiber, 24 grams protein.
Preheat oven to 425 F.
Grind mushrooms in a food processor. Transfer to a large, dry skillet, sprinkle with a dash of salt (optional), and sauté mushrooms on medium-high for 3 to 5 minutes to remove some of the moisture. Set aside and let cool.
In a large bowl, thoroughly mix mushrooms, sweet potato, ground turkey, Italian seasoning, garlic powder, salt, bread crumbs, Parmesan cheese, and egg. Create 20 to 25 1½-inch meatballs; space evenly on a baking sheet with edges and bake until fully cooked through, about 20 minutes.
In a food processor, purée spinach and cauliflower. Steam in large skillet with a few tablespoons of water for about 5 minutes. Add pasta sauce and meatballs to skillet; stir and cook until heated through.
Top pasta with meatballs and sauce. Serve sprinkled with cheese, if desired.
If you’re not so sure about hiding vegetables in both the meatballs and the sauce, try out one at a time. Meatballs can be made ahead in batches and frozen for up to 3 months.
Per serving: 548 calories, 16 grams fat (3.5 grams saturated fat), 153 milligrams cholesterol, 1,050 milligrams sodium, 68 grams total carbohydrates, 7 grams fiber, 36 grams protein.
Coat inside of slow cooker with cooking spray.
Mix together oats, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Grate apples and carrots in a food processor or hand grater.
Place all ingredients into slow cooker (except for toppings); stir well to combine. Cover with lid and cook on low 6 to 8 hours.
If desired, serve topped with walnuts, diced apple, dates, or raisins.
Per serving: 274 calories, 4 grams fat (2 grams saturated fat), 5 milligrams cholesterol, 195 milligrams sodium, 53 grams total carbohydrates, 6 grams fiber, 8 grams protein.