ROASTED ASPARAGUS

Roasted Asparagus Recipe

This is such an easy side dish to make and goes with everything. Break the ends of your asparagus and lay on a sprayed dish or pan. Top with a quick splash of olive oil and then sprinkle with salt and pepper.

Top with chopped garlic.

Place in 400 degree oven and cook until the asparagus reaches the level you like. Its usually about 20 minutes. If you like your asparagus cooked to a very tender level I would cook without garlic for 10 minutes then add garlic to finish cook. This will help the garlic to not burn. 

Its that easy! 

 

Taken from ericasrunningjourney.blogspot.com

ROASTED CAULIFLOWER

I made this for dinner last night and it turned out really good.  I'm going to be making it again.

ROASTED CAULIFLOWER

Cut up a head of cauliflower into fairly large pieces.  Put in bowl.  Add olive oil to coat.  Add salt, pepper, garlic and a little grated parmesan cheese.  Mix well.

Put on cookie sheet.  Roast at 400* for 30 minutes turning often.

 

Portabella Tacos

By Elaine Magee, MPH, RD,  

WebMD Recipe

Total Time: 45 mins

Ingredients

• 4 medium portabella mushrooms, stems removed and cut into 1/2-inch thick slices
• 2 teaspoons dried oregano flakes
• 1 1/2 tablespoons olive oil, or canola oil
• 3 medium zucchini, cut into matchsticks (about 2 inches long and 1/2 inch thick)
• 1 medium red onion, halved and sliced 1/4 inch thick
• 1 cup reduced-fat Monterey Jack cheese, shredded
• 1/2 cup salsa of your choice
• 8 corn or flour tortillas
• salt and pepper, to taste

Instructions

Step 1

Preheat oven to 425°F. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.

Step 2

Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.

Step 3

Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about a minute. Or, you can warm them in a nonstick frying pan (use a little canola cooking spray if you like).

Step 4

Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.

© 2015 WebMD, LLC. All rights reserved.

SWEET PEA SALAD

Sweet Pea Salad

Ingredients

• 1/2 cup mayo
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon honey
• Salt & pepper to taste
• 1 lb frozen baby peas partially thawed
• 4 slices crispy cooked bacon chopped
• 2 stalks celery chopped
• 1/2 cup salted cashews
• 1/3 cup red onion sliced very thin
• 4 ounces finely cubed cheddar (cut very petite)

Instructions

1. In small bowl combine mayo, mustard, vinegar, parsley, onion powder, garlic powder, honey and salt & pepper to taste.
2. In large bowl combine peas, bacon, celery, cashews, red onion and cheddar. Gently fold in mayo mixture, Cover and refrigerate for 2 hours up to overnight.

Notes

Don't forget to partially thaw the peas either in the refrigerator overnight or on the counter for 2-3 hours.

ROASTED BRUSSELS SPROUTS, CINNAMON BUTTERNUT SQUASH, PECANS AND CRANBERRIES

This easy Thanksgiving side dish is not only delicious and bursting with Fall and... Holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten free, vegetarian, and packed with fiber!

 INGREDIENTS:
Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:
 2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)

INSTRUCTIONS:
Roasted Brussels sprouts:
Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

 Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

 _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

 Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

GRILLED GREEN BEANS

2 c. fresh green beans 1/3 c. butter 1 1/2 tbsp. chopped green onions 1 1/2 tbsp. chopped celery (fine) 1/2 tsp. salt 1/2 tsp. rosemary 1/3 tsp. basil 1/3 tsp. garlic powder Place beans on double square of foil. Add remaining ingredients  and mix. Bring 2 long ends of foil up over beans. Fold together  twice, until foil rests on beans. Fold ends down twice. Place on  grill, seam side up over medium heat, about 30 minutes, or until  beans are done. About 4 or 5 servings.

CHEESY ZUCCHINI RICE CASSSEROLE

Cheesy Zucchini Rice Casserole

Serves 8
Ingredients

• 6 cups zucchini, chopped (approx. 2 pounds)
• 2 cups cooked rice
• 1 cup white onion, chopped
• 1 cup mozzarella, grated, divided
• 1 cup sharp cheddar cheese, grated
• 1 cup low fat sour cream
• 1/2 cup parmesan cheese, grated
• 1 (4 oz.) can green chilies, optional, drained and chopped
• 2 tablespoons extra-olive oil
• 1/2 teaspoon garlic powder
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º F.
2. Heat olive oil in a large Dutch oven or skillet over medium-high heat and saute zucchinis and onions until tender. 10-12 minutes. Season with salt and pepper.
3. Drain off excess liquid, then set aside.
4. In a large bowl, combine cooked rice with green chilies (if using), sour cream, parmesan, 1/2 cup mozzarella and garlic powder, and stir together.
5. Transfer rice mixture to a 9x13-inch baking dish and top with zucchinis and onion.
6. Sprinkle cheddar cheese and remaining mozzarella over the top and bake for 25-30 minutes, or until cheese is melted and bubbly.
7. Place under broiler for 3-5 minutes, or until golden browned.

Recipe adapted from Taste Of Home

 

POTATOES, ONION AND PEPPERS

Potatoes, Onion and Peppers

Set oven to 350.

3 small potatoes sliced – not too thin
1 small onion chunked or sliced (your choice)
1-2 tbsp fresh rosemary or dried
1 tsp sea salt
½ tsp ground pepper

A small bag of frozen peppers was cut up and added.

Mix liberally with olive oil. Put in baking dish.

Bake for 45-60 minutes until potatoes are tender.

VEGETABLE SOUP

Vegetable SoupGet out your favorite soup pot and put in 2-3 tbsp olive oil

Add and cook until tender
1 medium chopped onion
1 C carrots, cut up
1 C celery, cut up
2 C frozen tomatoes or a 28 oz can
1 C peeled and chopped potatoes
4 cans low sodium chicken and beef broth

Add seasonings to taste – some choices:
Salt & pepper
Oregano, Basil , Parsley, bay leaves

Bring soup to a boil, reduce heat, simmer until potatoes are tender (30 min.).

Extras to add – your choice(s):Zucchini, quartered lengthwise and sliced
1 C green beans cut into pieces or canned beans
Handful of spaghetti, broken up - any other short pasta

Simmer until pasta is cooked. Remove soup from heat. Stir in coarsely grated Parmesan cheese or grated Mozzarella - your choice.

CAULIFLOWER "MASHED" POTATOES

I told you I would post easy recipes.  I told you it would be for the home cook who needs a fast dinner.  Well I don't think you can get faster or easier than this recipe.

CAULIFLOWER "MASHED" POTATOES
1 head cauliflower 1/8 skim milk Salt & pepper Paprika Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.

SAUTEED CAULIFLOWER & GRAPE TOMATOES

WebMD Recipe from EatingWell.com

Total Time: 25 mins

This Italian-inspired saute of cauliflower and tomatoes spiked with anchovies, garlic and vinegar pairs well with white fish or roasted chicken.

Ingredients

• 2 tablespoons chopped pancetta
• 2 tablespoons extra-virgin olive oil, divided
• 4 cups chopped cauliflower florets, (from 1 medium head)
• 2 tablespoons water
• 2 teaspoons red-wine vinegar
• 1 cup grape tomatoes, halved
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 anchovy fillets, minced (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Instructions

Step 1

Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain.

Step 2

Add 1 tablespoon oil to the pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes. Add water and vinegar, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes more.

Step 3

Add the remaining 1 tablespoon oil, tomatoes, parsley, garlic, anchovies (if using), salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more. Serve the sautéed cauliflower with the crispy pancetta on top.

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

SPINACH RAVIOLI WITH ZUCCHINI RIBBONS

WebMD Recipe from EatingWell.com

Total Time: 30 mins

For this light vegetarian ravioli recipe, we combine gorgeous long ribbons of zucchini with spinach-and-cheese-stuffed ravioli and a light cream sauce for a satisfying vegetarian pasta dinner.

Ingredients

• 2 medium zucchini, very thinly sliced lengthwise (see Tip)
• 1 pound fresh or frozen spinach-and-cheese ravioli
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 1/2 cup half-and-half
• 2 teaspoons all-purpose flour
• 1 tablespoon butter
• 1 large shallot, minced
• 1/4 cup dry white wine
• 1/4 cup thinly sliced fresh basil
• 1/4 teaspoon freshly ground pepper
• 1/4 cup shredded Parmesan cheese

Instructions

Step 1

Put a pot of water on to boil. Place sliced zucchini in a large colander and set it in the sink. Cook ravioli according to package directions. Pour the ravioli and cooking liquid over the zucchini in the colander.

Step 2

Meanwhile, mash garlic and salt together in a small bowl with a fork to form a coarse paste. Combine half-and-half and flour in another small bowl and place near the stove.

Step 3

Heat butter in a large skillet over medium-high heat. Add shallot and the garlic paste and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes more. Add the flour mixture and cook, stirring, until the sauce is thickened, about 30 seconds. Gently stir in the ravioli and zucchini, basil and pepper. Divide among 4 plates. Top each portion with 1 tablespoon Parmesan.

Tips

To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

CORN SOUFFLE

 1 can cream corn
1 can whole corn, drained
1 (8-oz.) sour cream
1 stick melted butter
1 beaten egg
1 box Jiffy Corn Muffin Mix

Grease 2 quart dish. Mix ingredients, add to dish. Bake at 350° for 1 hour.





Yummy and easy too!

HONEY-SPICED CARROTS AND SWEET POTATOES

4 carrots
2 small sweet potatoes, thickly sliced
3 tablespoons butter, melted
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon cumin seeds
1/4 cup honey
2 tablespoons coarsely chopped fresh flat-leaf parsley

1.  Preheat oven to 425*F (400*F convection).

2.  Cut carrots into 1 1/2-in pieces.  Cook carrot and sweet potatoes in large saucepan of boiling water 5 minutes; drain.

3.  Combine butter, oil, cumin, seeds and honey in small bowl.  Place vegetables on oiled wire rack over large baking dish.  Brush vegetables with honey-spice mixture.  Roast, uncovered, about 20 minutes, brushing with remaining honey-spice mixture, until vegetables are tender.

4.  Serve vegetables sprinkled with parsley.

Prep & Cook Time:  45 minutes
Serves:  4

SLOW-COOKED POTATOES WITH WINE AND HERBS

1 lemon
1 1/4 pounds fingerling potatoes halved lengthwise
1 tablespoon olive oil
1 onion, thinly sliced
12 unpeeled garlic cloves 
1 tablespoon dried oregano
4 bay leaves
1/2 cup dry white wine
1 cup chicken stock
1/3 cup kalamata olives
1/3 cup feta cheese, crumbled

1.  Preheat oven to 325*F (300*F convection).

2.  Finely grate zest from the lemon.  Squeeze lemon; you need 1/4 cup juice.  Combine potatoes and juice in bowl; season.

3.  Heat oil in large skillet; cook onion and garlic, stirring until onion softens.  Add potatoes with juice, oregano, zest and bay leaves; stir to coat in onion mixture.  Add wine and stock; bring to the boil.

4.  Transfer potato mixture to a medium baking dish.  Roast, uncovered, stirring occasionally, about 40 minutes or until potatoes are tender.

5.  Serve potatoes with olives and feta.


Prep & cook time:  55 minutes
Serves:  4 as a side

BAKED CABBAGE WITH TOMATOES

1 can (14 ounces) crushed tomatoes
1 small onion, coarsely grated
1 clove garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon white sugar
2 baby green cabbages, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley

1.  Preheat oven to 325*F (300*F convection)

2.  Combine undrained tomatoes, onion, garlic, cumin and sugar in small bowl; season to taste.

3.  Place cabbage in medium ovenproof dish; top with tomato mixture.  Bake, covered, about 30 minutes or until cabbage is tender.

4.  Serve cabbage mixture drizzled with oil; sprinkle with parsley.

Prep & Cook time:  40 minutes
 Serves:  6

Tip:  If you can't find baby cabbage, use 1 small green cabbage and cut into eight wedges.

YOU-CAN-HAVE-ONLY-ONE STUFFED MUSHROOM

I tasted my first stuffed mushroom at a wedding reception.  It was so delicious I said to the water, "Give me the platter and I'll serve them for you."  Well, by the time I got to the first guest, the mushrooms were gone!  Now whenever I go to a wedding reception (or any reception) I ask, "Are you serving stuffed mushrooms?  Oh you are!  Well I'll be happy to pass the platter for you."

YOU-CAN-HAVE-ONLY-ONE STUFFED MUSHROOM
Makes 12 Appetizer Servings

Prep:  15 minutes
Cook:  2 minutes
Bake:  375* for 15 minutes

12 large whole white mushrooms
Nonstick olive oil, cooking spray
1/4 cup each grated Parmesan cheese and low-fat ricotta-cheese
2 tablespoons each chopped fresh parsley and fresh bread crumbs
1 teaspoon each fresh lemon juice and minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1.  Preheat oven to 375*.  Wipe mushrooms clean with damp paper towel.  Twist and pull out stems, leaving cavity for stuffing.  Set mushrooms aside, cavity side up.  Trim ends from stems.  Finely dice stems.  Coat small nonstick skillet with cooking spray and heat over medium-high heat.  Add diced mushroom stems.  Cook, stirring, over medium-high heat for 2 minutes or until lightly browned.

2.  In small bowl mix remaining ingredients.  Add browned mushroom stems and stir to mix thoroughly.

3.  Spoon stuffing mixture into upturned mushroom caps.  Arrange in small baking pan.

4.  Bake, uncovered, 15 minutes or until mushrooms are cooked and heated through.

NUTRIENT VALUE PER SERVING
26 calories
2 g protein
1 g fat (39% fat)
2 g carbohydrate
100 mg sodium
3 mg cholesterol

LOOKS LIKE A LOT OF FAT, BUT IT ISN'T.
At first glance these look like a fat no-no.  (Remember, you're only having one of these; okay, maybe two if no one is looking, but that's it!)  The percentage of calories from fat is 39 percent -- that's high.  But there's only 1 gram of fat per mushroom -- much less than most low-fat cookies or chips, or even vegetable side dishes tossed with a little sauce.  The calories are very low, too:  25 per mushroom.  Figure it out yet?  Since the calories are low, the ration of grams of fat to calories is high, even though the mushroom itself is a fairly "healthy" morsel.  The lesson here?  Don't stop with just the percentage of calories from fat, also take a look at how many grams of fat and calories a particular food has.

Taken from Richard Simmons Farewell to Fat Cookbook (c) 1996.

QUE SERA QUESADILLAS... WITH VEGETABLES

I like to slice vegetables such as a zucchini and eggplant lengthwise so that the pieces will be large.  If I'm grilling the vegetables, this works especially well, since there's less chance of the pieces slipping through the grill rack.  How embarrassing -- it's happened to me!

QUE SERA QUESADILLAS... WITH VEGETABLES
Makes 12 appetizer servings

Prep:  10 minutes
Broil:  10 minutes
Cook:  6 minutes

Non-stick vegetable oil cooking spray
2 cups sliced (1/4 inch thick) vegetables such as eggplant, bell peppers, zucchini, and yellow squash
6 fat free flour  tortillas (about 8 inch)
2 to 3 tablespoons chopped fresh cilantro
1 cup shredded part-skim mozzzarella cheese
1/2 cup bottled medium-hot salsa

1.  Preheat broiler.  Coat baking pan with cooking spray.  Arrange vegetable slices in single layer in pan, placing peppers skin side up.  Coat vegeables lightly with cooking spray.

2.  Broil vegetables about 2 inches from heat for 10 minutes or until browned, turning all once, except peppers.  Remove vegetables and let cool.  Peel peppers.

3.  Place 3 tortillas on flat surface.  Divide vegetables over each.  Top with cilantro, cheese, and salsa.  Cover with remaining tortillas.

4.  Coat nonstick skillet with cooking spray.  Heat over medium high heat.  Place quesadillas one at a time in skillet, and cook until lightly browned and cheese is melted, about 1 minute on eah side.

5.  Cut each quesadilla into 4 wedges.  Serve immediately. 


NUTRIENT VALUE PER SERVING
89 calories
4 g protein
2 g fat (17% fat)
14 g carbohydrate
234 mg sodium
5 mg cholesterol

Taken from Richard Simmons Farewell to Fat Cookbook (c) 1996

TOMATOES WITH ONIONS AND GARLIC

A couple of days ago I was looking for something to make to use up some tomatoes I had.  No use letting them go bad when I spent so much money for them.  I was reading a cookbook I had gotten out of the library when I came up with this idea.  Oh the inspiration I get to create my own dishes while reading recipes.

TOMATOES WITH ONIONS AND GARLIC

Cherry tomatoes cut in half
1 small onion, chopped
2 clove garlic minced
Olive oil
Dried basil
Salt and pepper

Put about 2 tablespoons of olive oil in a skillet over medium heat.  Add the cherry tomatoes and cook until juices are released (about 2 minutes).  Add the onion, garlic and basil and cook until onion is just transparent.  Remove from heat and add salt and pepper to taste.

You can make as much or as little as you want.  I am thinking it would work with chopped up slicing or beefsteak tomatoes also.  I'm going to try it the next time I make it.

ASPARAGUS WITH POACHED EGG

Asparagus with Poached Egg

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

Martha Stewart Living, May 2009

• Yield Serves 4

Ingredients

• 1 pound asparagus, trimmed and peeled
• 4 large eggs
• Extra-virgin olive oil, for drizzling
• 1 ounce Parmesan cheese, thinly shaved
• Fine sea salt and freshly ground pepper

Directions

1. Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
2. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
3. Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.