Two quick summer vegetables recipes, one with beets, one with zucchini, both made quicker still by grating the vegetables into small bits. A war chest, that’s how I think of the arsenal of vegetable recipes I’ve been collecting, weapons against our 21st century battle of the bulge. I’ve logged lesson after lesson since April, when I began to cook vegetables in a new way every day, that’s right, every single day. (Yes, that was the accidental start of what's now my food blog, A Veggie Venture .) Here are a few: Quick and easy are important, even on weekends. When you find a favorite, save it and make it often. Plan on a pound of vegetables to serve four. Plan on one tablespoon of fat (total) for one Weight Watchers point per serving. Always have a backup when time or energy give way. Mine is a bag of beans in the freezer, ready to steam at a moment’s notice. Salt enhances flavor, be generous unless it’s medically unwise. Small pieces cook faster ...

Everybody loves a ooey-gooey-cheesey quesadilla, me included. But oh my, those calories add up every so quickly. That why, for everyday quick and healthy meals, there's nothing like making a protein- and veggie-packed quesadilla that's a sure hit with kids and grownups alike. My drive-through staple was once an inexpensive but very tasty chicken quesadilla from Taco Bell. On hungry days, I’d been known to eat two! Then I learned that each of those Taco Bell chicken quesadillas consumed two-thirds of a day’s calories. And you know what? I haven’t been back since. If you or your children frequent fast food places, check the websites for ideas about dishes suitable for diet and lifestyle – and perhaps, like for me, real shocks about favorites. McDonald’s leads the pack for easy-to-access information. Other sites include Burger King , Taco Bell and Wendy's . Oh – and while you’re looking? Check out Krispy Kreme , Domino’s , Pizza Hut and Subway . ALAN...