Spotlight on Summer Vegetables

With summer’s bounty of fresh produce, what better time to introduce more vegetables into your diet? Broccoli and zucchini are at their most flavorful, tomatoes and onions are at their sweetest, and green beans are supreme.

All you need is a trip to the market, or your own garden, and some imagination for seasoning.

Take your pick - for quick and light warm-weather meals:
• Toss a variety into fresh, no-fuss salads
• Pair them with pasta, hot or not
• Need a recipe idea? Try the Mexican Stir-Fry recipe below

Vegetables help us stay healthy.
With their abundance of antioxidant vitamins, fiber and phytochemicals, vegetables may reduce your risk of:
Cancer - Vegetables help shield your cells from cancer-causing toxins.
Diabetes - Vegetables help prevent rapid hikes in blood sugar.
Digestive disorders - Vegetables aid bowel movement.
Eye disease - Vegetables lower risk for cataracts and macular degeneration.
Heart disease - Vegetables help control blood cholesterol.

Mexican Stir-Fry
A quick meal-in-a-skillet is a good way to use leftovers.
2 Tbsp fat-free Italian dressing
2 Tbsp lime juice
1 lb lean beef strips (or chicken, turkey or shrimp)
1 medium onion, thinly sliced rings
2 medium bell peppers (red, yellow or green), thinly sliced rings
1 medium tomato, chopped
1/2 cup fresh cilantro, snipped
Grated lowfat cheese
Salsa

1.  Heat dressing and lime juice in a large skillet.
2.  Add meat and cook on medium-high heat for 3-4 minutes; remove from skillet.
3.  In the same skillet, stir fry onion and pepper slices for 2-3 minutes.
4.  Add meat, tomatoes and cilantro, and cook another minute. Serve with whole-wheat tortillas.
5.  Garnish with cheese and salsa.
Makes 4 servings: 322 calories and 6g fat (17%) each.

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