Veggies with a Teriyaki Twist


1 package of frozen vegetable of choice (I love brussel sprouts but since many are opposed I’d suggest a veggie medley of broccoli and cauliflower) or even better 2 cups of fresh vegetables such as broccoli and cauliflower

Several tablespoons of water

1 clove of garlic chopped

10 baby carrots sliced

Touch of olive oil

1-2 tablespoons of low cal teriyaki sauce

Touch of soy sauce

1 teaspoon of low fat peanut butter (I use crunchy)

Pinch of red crushed pepper


In heated non stick pan (medium heat) add touch of olive oil. If using frozen vegetables place in microwave for several minutes to thaw and if using fresh add to heated pan immediately. 


Depending on how moist things look thus far add water in tablespoons to assist in steaming the vegetables. Cook 5-7 minutes. 


When liquid is almost gone and vegetables are still semi cooked add chopped garlic and carrots, add teriyaki sauce and stir. 


Next add peanut butter and soy and pinch of crushed pepper and stir. Take off heat and let sit for 2-3 minutes, then serve.

Sautéed Spinach with Garlic


4 cups fresh spinach (plus several tablespoons of water) or 1 package frozen spinach (thawed and drained a little)

2 garlic cloves chopped

Salt/pepper and seasonings taste

Olive oil

Heat non stick pan on medium adding touch of olive oil, add spinach (if using fresh add touch of water) and cover with lid of large piece of aluminum foil 2-3 minutes.


Add chopped garlic and seasonings and simmer until done. 


*Note much of moisture should be gone.

Marinated Artichokes, the Marty Way

1 can of Artichoke hearts whole, rinsed, drained, and sliced into fourths lengthwise

Juice of 1 lemon (medium sized)

1 – 1 ½ tbsp of olive oil

Pinch of salt, pepper, red crushed pepper flakes and Herbs de Provence

Prep artichokes in medium sized bowl.  Add additional ingredients and softly combine.  Can be made several hours ahead and marinated if preferred.