One of the wonderful things I love doing is the monthly WIS TV segment with Dawndy Mercer Plank. I count it as such a privilege. If you would like to tune in, the segment is the third Tuesday evening of each month during the 7pm news.

Yesterday I showed the viewers how to use leftover veggies and turn them into delicious meals. Leftover oven baked veggies never to waste in our house.

The veggies I used for the quiche were oven roasted zucchini, red, orange and yellow peppers, red onion and garlic.

I made a quiche in a quiche dish with feta cheese and you could serve that with a simple green salad consisting of mixed greens, cucumber, green onions, snap peas and avocado with a light dressing. The individual quiches with baby spinach and honeyed goats cheese could be packed for lunch the next day or in the kids lunch boxes with freshly cut cucumber, carrots, baby tomatoes, sugar snap peas and hummus. It is helpful to keep prepped raw veggies ready to grab on the go in the fridge.

You can also add leftover veggies to quinoa and that is simply what I did. I added some of the leftover veggies that I oven roasted to the cooked quinoa, chopped in avocado sprinkled with the juice of half a lemon, three or four baby tomatoes, a pinch of sunflower seeds and a pinch of cranberries. Yum!

The date and almond balls I made were from the recipe book Deliciously Ella. They contained medjool dates, crushed almonds, almond butter, chia seeds coconut oil, and raw cacao. 

For my basic veggie quiche recipe click here and to view the WIS TV segment, click here. 

Vegetables are bursting with fiber, vitamins, antioxidants, and nutrients and I believe they should be an important part of our daily diet. Want to know if you and your family are getting enough veggies? Check this out.

Ages Cups
Kids age 2-8 1 to 1 1/2
Girls age 9-18 2 to 2 1/2
Boys age 9-18 2 1/2 to 3
Women age 19-50 2 1/2
Women age 51+ 2
Men age 19-50 3
Men age 51+ 2 1/2

Sourcechoosemyplate.gov