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  • Keep frozen and canned vegetables on hand to know you always have vegetables at the ready.
  • Make double and triple portions; at a serving one day and have one ready-to-go for the next.
  • Keep a bag of pre-cut or baby carrots around -- grab a handful as a snack, pack them with lunch, throw them into stew, or microwave for a quick vegetable.
  • Microwave or saute onions and peppers to put more vegetables into a tomato sauce.
  • Toss extra sauteed vegetables on a frozen pizza.
  • Make a big salad to last a few days, store in the refrigerator in a plastic container.
  • Add vegetables into sandwiches -- not just the old lettuce and tomato, try alfalfa sprouts, sliced red onion, sliced cucumbers, sliced yellow squash or zucchini, red peppers, or leftover grilled vegetables.
  • Add vegetables to an omelette or scrambled eggs -- sauté onions, peppers, mushrooms, tomatoes and add some fresh herbs.
  • Drink tomato, V-8 or Bloody Mary mix as a vegetable.
  • In a tomato sauce, cut the amount of meat you use in half and add more vegetables -- onions, peppers, mushrooms, eggplant, zucchini or others.

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See also:
Get the Most From Fruits and Vegetables
Easy Ways to Eat More Fruit
Best of the Best Vegetables