Category: Vegetables


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1 package Trader Joe’s pearl cous cous

1 Tbsp. olive oil

Salt and pepper to taste

1/2 tsp. each rosemary and thyme

1 package Cascadian Farmsfrozen Swiss chard

1 package Cascadian Farms multi colored carrots

1 can Cannelloni beans

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Brown Cous Cous  in oil until golden.  Season.  Add in frozen veggies.

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Add water as per vegetable directions.  Add in beans.

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Simmer until vegetables are crisp tender.

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A friend surprised me with a ham on Easter, so I threw together this yummy meal.

Glaze:

1/2 c. maple syrup

2 Tbsp. brown sugar

2 Tbsp. Dijon mustard

1 large can crushed pineapple in juice, drained reserving juice

Put pineapple in the bottom of a 13 x 9 baking dish, place ham cut side down on top of pineapple, and pour reserved juice over ham.

Cook ham according to package directions.   I did mine tented with foil for about an hour at 300 F before removing the foil and putting on the glaze.  Then I poured the mixture of maple syrup, brown sugar and mustard over ham and raised the temperature to 400 F.

After putting glaze on ham, cut up zucchini into cubes and toss with salt, pepper, and olive oil to taste.  Do the same with the cubed butternut squash.

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Spread vegetables on two small baking sheets and when you remove the ham from the oven, pop them in.  Lower the temperature to 325.  They will take about 20 minutes.

Put water on to boil for spaghetti.  Add minced garlic and salt to water.

The veggies and spaghetti were all done almost at the same time.

Toss the drained spaghetti with a little butter, and then toss with the zucchini and squash.  I kept them separate because I have a finicky eater who hates squash!

 

 

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2 packages frozen Cascadian Farms organic swiss chard

1 package Cascadian Farms organic multi-color carrots

3/4 c. water

1 Tbsp. minced garlic

3 Tbsp. unsalted butter

Place swiss chard, carrots, water, garlic, and butter in a large skillet.

Cover and simmer 10-15 minutes until carrots are tender, stirring several times during cooking.

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I served this with delicious chicken breast marinated and then baked in S & F Maple Bacon Chipotle sauce.

I also served it with Baked Risotto using Ina Garten’s recipe posted on this blog.  The chicken and risotto baked side by side in the oven for 45 minutes.

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We loved it!!

The smell of the swiss chard took me back to my childhood in Pittsburgh where my grandmother grew it in her garden.  I felt like I was back with Grandma!  I forgot how much I loved it.

 

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1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!

curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

SAM_2581

1 extra large boneless chicken breast, split in half

1/2 bottle chipotle ranch dressing (I used Old Cape Cod brand)

1 lb. smoked chicken sausage

1 package frozen seasoning vegetables (onions, peppers, and parsley)

1 package frozen extra fine green beans

6 slices bacon, cut into small slices

2 boxes Betty Crocker Sour Cream and Chive Potatoes Mix

8 oz. whipped cream cheese

4 C. boiling water

1 c. unsweetened almond milk

4 Tbsp. butter

Olive oil and butter for to saute sausage and beans

Marinate chicken in chipotle ranch dress for 20 minutes to overnight.

Preheat Oven to 400 F and spray two 13 x 9 baking dishes with coconut oil spray.

Whisk together boiling water, milk, butter, and cream cheese.  There may still be some lumps of the cream cheese, but it melts when you bake it.

Add potatoes to liquid and pour into one of the baking dishes.

Place chicken breasts in the other baking dish.

Bake for 30 minutes.  Lower heat to 375 and cook for 15 minutes more.

During the last 15 minutes, place bacon and 1/2 seasoning veggies in one saute pan over medium to medium high heat with a few tablespoons butter and 1 Tbsp. olive oil.  Season as desired.  I used 1 tsp. herbs and a little salt and pepper.  Cover with lit so it doesn’t spit.  Cook the green beans in the microwave and toss with bacon and veggies before serving.

In the other saute pan, cook sliced sausage and remaining seasoning veggies with butter and olive oil.  I also seasoned similar to the bacon mixture.

Monitor the level of browning going on with the potatoes and the internal temperature of the chicken.  When the chicken reaches 160 F, remove it from the oven.  My potatoes and chicken and the stuff on the stovetop all finished at the same time!  I love when that happens.

The taste of the potatoes with the addition of the cream cheese was amazing.  I will use that hack again.

 

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I have a new way of cooking spaghetti squash that is now going to be my go to!  Puncture whole spaghetti squash with a sharp knife and place in crock pot with an inch of water.  Cook overnight.  In the morning, put the squash in the fridge.   No more handling hot squash!  Also, I read somewhere that cutting it crosswise instead of lengthwise is the way to go, and I agree.

SAM_2510When I got home from work, I put the squash on a baking sheet and baked it next to some zucchini @ 350 F for 20 minutes.  I tossed them both with olive oil, a little pesto, some garlic, and cubed butter, and then roasted them.  You could also sprinkle with Parmesan, but I was out.

 

The bolognese cooked in the crock pot all day.  I cooked up ground meat and sausage and used the Gia Russa low sodium tomato basil sauce straight from the jar.  Amazing how low the sodium, sugar and carbs are, and how amazing it tastes!  No doctoring needed.  20 mg. sodium, 4 g sugar, 7 g carbs per 1/2 cup.

Gia Russa low sodium

 

Chicken Creole with RiceLittle Big Meal day again!!!

1 1/2 lb. chicken

1 package chopped fresh peppers, onion, garlic, parsley, green onion (I added carrots, and greens -kale, chard, spinach)

LBM Veggies (2)

1 pouch Imagine Sauce – Creole

Louisiana Creole Sauce

Brown chicken in one skillet and stir fry veggies in the other.  I put them on medium with olive oil and lid, but removed the lid and stirred them regularly.

When the chicken is nearly cooked through, add sauce.

Simmer until vegetables are tender.  Combine chicken and veggies.

LBM Chicken Creole

Serve over rice.

 

 

This year Thanksgiving will be hosted by my daughter.  The gathering will have about 20 people and will be pot luck.  They will make the turkey, and the rest of are bringing the sides and desserts.  Since the turkey will be in the oven, we will cook and keep some foods warm in a triple crock pot I have and love to use for buffets.

My planned crock pot dishes are:

Spinach Artichoke Dip.

2 bags spinach, chopped
2 c. shredded cheese (I used 6 Italian)
2 blocks cream cheese, cubed
1/2 onion, chopped
1 Tbsp. minced garlic
1/4 tsp. cayenne
1/2 tsp. each salt and pepper

Place spinach in crock pot and chop with kitchen shears.
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Combine/toss remaining ingredients in crock pot with spinach. The mixture will be dry and salad like.
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Cover and cook on low 1 1/2 hours. Stir to combine.
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Cook another 1 to 2 hours.
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Stir and enjoy!

Squash Stuffing Casserole.

Ingredients
  • 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
  • 1/4 cup chopped onion
  • 1/2 cup peeled shredded carrot
  • 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup flour
  • 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
  • 1/2 cup butter, melted
    Preparation

    In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hours.
    Serves 4 to 6. (Photo from Betty Crocker website)

Squash Casserold

Scalloped Potatoes.

2-3 lb. red Potatoes, sliced thinly
4 Tbsp. butter
4 Tbsp. flour
2 c. milk
1 c. broth (I used chicken)
2 c. shredded sharp cheddar cheese

Layer potatoes in well-greased crock pot. Salt each layer.
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In a saucepan, melt butter. Add flour and cook until golden, stirring so it won’t stick or burn. Slowly whisk in milk and broth, allowing to thicken between each addition.
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Remove from heat and stir in cheese to melt.

You could use jar cheese sauce and it would probably be good also.

Pour over potatoes and use a knife to let sauce go down the sides and down through several places in the crock pot. Place paper towel across crock pot under lid.

Cook on low for 5 hours and then high for 2 hours, uncovering for the last hour or so to brown on top.

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SAM_2268

1 package broccoli slaw

2-3 c. cooked quinoa

1 c. coleslaw dressing

Mix broccoli slaw, quinoa and coleslaw dressing.  Refrigerate for at least 30 minutes before serving.

I served this with veggie burgers with Kraft Hot Habinero cheese on a whole wheat bun for Meatless Monday!

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