Blanching — Blanching is a great way to quickly cook something by putting it in boiling water for 2 minutes. It stays crunchy, it’s less bitter, and the colors are brightened. I mostly do this with broccoli but it can be done with green beans and other things. I try to save the water for cooking pasta/rice. Here’s a clip on my kids eating their broccoli. My DH took the video to prove to our families that they like it. It’s kinda goofy. http://www.youtube.com/watch?v=4X7wk05BMPs

Here’s a green smoothy (Shrek Shake) recipe my hubby and I have almost daily. http://42veggiequest.blogspot.com/search/label/spinach The trick, for me, is to use soy milk, and my ingredients are almost all frozen.

Ironically, I was having my lunch when I read your post, and I was eating sauteed cabbage, snow peas, and carrots with a onion/mushroom/Marsala sauce I had left over from the other night. I served it with a tilapia filet. YUM. I’m stuffed, and it’s all under 350 calories. And, YES, I cooked it with butter.