I made a variation of this tonight. It is really good! You can use whatever vegetables you have... it's a great way to use them up!!
Ingredients:
6 oz. whole wheat pasta
1 c. frozen shelled edamame
1/4 c lite (low sodium) soy sauce
1 T oil (I used grapeseed)
1 T sesame seed oil
1 T seasoned rice vinegar
1 tsp Sriracha sauce
4 c chopped veggies, such as
------2 c radishes
------1/2 c each celery, green beans, red bell peppers and broccoli
Directions:
Cook pasta according to package directions. (Chop your veggies in the meantime.) Put frozen edamame in a colander and drain the pasta over the edamame. (I was skeptical of this un-freezing the edamame but it totally worked!)
Whisk together the liquids. Add pasta, edamame and other veggies. Mix with your hands.
You can sprinkle with sesame seeds if you want but I was hungry and forgot!!
Makes 8 cups.
Nutritional Information: (2 cups)
Calories: 300
Fat: 9g
Saturated fat: 0.8g
Carbs: 42g
Fiber: 3.5g
Protein: 12g
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Friday, February 10, 2012
Monday, January 30, 2012
Crispy Parmesan Asparagus
Here is the original recipe for the asparagus I made tonight. Oh. Em. GEE!!!!!!!!!!!!! Defreakinglicious.
Ingredients:
1 bunch asparagus
1 egg
1/8c grated parmesan
1/8c flour
1/2c panko bread crumbs
Directions:
Snap the ends off the asparagus. I also cut mine into thirds after that. Dredge first in the egg and then in a mixture of parmesan, flour and bread crumbs. Place on a greased wire wrack placed atop a baking sheet.
Bake at 425 for 10-15 min until golden and crispy.
Enjoy!
Nutritional Information: (2 servings)
I would say I used only 2/3 of the dredging materials (both wet and dry):
Calories: 135
Fat: 3.5g
Saturated: 1.5g
Carbs: 19g
Fiber: 3.5g
Protein: 9g
Ingredients:
1 bunch asparagus
1 egg
1/8c grated parmesan
1/8c flour
1/2c panko bread crumbs
Directions:
Snap the ends off the asparagus. I also cut mine into thirds after that. Dredge first in the egg and then in a mixture of parmesan, flour and bread crumbs. Place on a greased wire wrack placed atop a baking sheet.
Bake at 425 for 10-15 min until golden and crispy.
Enjoy!
Nutritional Information: (2 servings)
I would say I used only 2/3 of the dredging materials (both wet and dry):
Calories: 135
Fat: 3.5g
Saturated: 1.5g
Carbs: 19g
Fiber: 3.5g
Protein: 9g
Wednesday, January 25, 2012
Tomato-Basil Parmesan Soup
Original recipe is here
Ingredients:
14.5 oz can diced tomatoes (basil, garlic & oregano), with juice
3/4 c diced celery
1/2 c diced carrots
onion powder to taste
1/2 tsp oregano
1/2 T basil
2 c vegetable broth
1/4 c flour
1/4 c butter (Blue Bonnet light)
1/2 c Parmesan cheese
1 c milk, warmed in microwave
salt & pepper, to taste
Directions:
Place tomatoes, celery, carrots, onion powder, oregano, basil and broth in crock pot. Cook on low 5-7 hours on low. (Or you know, on high for shorter, or whatever.)
About a half hour before serving, melt butter on low and stir in flour. I actually pureed my soup in a food processor at this point because I don't enjoy the tomato chunks. Mix 1/2 c soup into the flour/butter mixture. Then mix in another 1-1/2c. Transfer back to the crock pot. Stir in milk and cheese and season to taste (I added salt, pepper, and garlic powder.)
Cook for another 30 min on low and enjoy!
Nutritional Information: (Let's call it 4 servings for nutritional purposes, but I didn't measure how much it made LOL)
Calories: 182
Fat: 9g
Saturated: 3.5g
Carbs: 15g
Fiber: 2g
Protein: 8g
Ratings:
Kristen: 4.5
Dave: Not home from work yet :-P
Ingredients:
14.5 oz can diced tomatoes (basil, garlic & oregano), with juice
3/4 c diced celery
1/2 c diced carrots
onion powder to taste
1/2 tsp oregano
1/2 T basil
2 c vegetable broth
1/4 c flour
1/4 c butter (Blue Bonnet light)
1/2 c Parmesan cheese
1 c milk, warmed in microwave
salt & pepper, to taste
Directions:
Place tomatoes, celery, carrots, onion powder, oregano, basil and broth in crock pot. Cook on low 5-7 hours on low. (Or you know, on high for shorter, or whatever.)
About a half hour before serving, melt butter on low and stir in flour. I actually pureed my soup in a food processor at this point because I don't enjoy the tomato chunks. Mix 1/2 c soup into the flour/butter mixture. Then mix in another 1-1/2c. Transfer back to the crock pot. Stir in milk and cheese and season to taste (I added salt, pepper, and garlic powder.)
Cook for another 30 min on low and enjoy!
Nutritional Information: (Let's call it 4 servings for nutritional purposes, but I didn't measure how much it made LOL)
Fat: 9g
Saturated: 3.5g
Carbs: 15g
Fiber: 2g
Protein: 8g
Ratings:
Kristen: 4.5
Dave: Not home from work yet :-P
Tuesday, January 24, 2012
Broccoli Cheese Soup
I got this recipe from The Girl Who Ate Everything. I think she credits someone else with it as well. Here's my version. It is hands down the best soup I have ever made. Perhaps even the best soup I have ever eaten. Really. It's that good.
Ingredients:
1-3/4 c vegetable broth
1/3 c all-purpose flour
4 T butter
1/2 tsp pepper
1/2 tsp salt
2 c milk
1-1/2 c shredded cheddar cheese, preferably sharp or extra sharp
1/2 c shredded Swiss cheese
1 bunch of broccoli, chopped
Directions:
In the microwave, heat milk and veggie broth (I think I heated mine about 2 min each.) Also cook the broccoli in a glass bowl covered with saran wrap for 3-4 min.
Meanwhile, melt butter in a pot and then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, and then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed broth and continue to stir until well blended.
Add cheeses and stir until completely melted. Stir in cooked broccoli.
Makes about 6 cups.
Nutritional Information:
I don't want to know.
Ratings:
Kristen: 5!!!! 6!!!!
Dave: 4
Ingredients:
1-3/4 c vegetable broth
1/3 c all-purpose flour
4 T butter
1/2 tsp pepper
1/2 tsp salt
2 c milk
1-1/2 c shredded cheddar cheese, preferably sharp or extra sharp
1/2 c shredded Swiss cheese
1 bunch of broccoli, chopped
Directions:
In the microwave, heat milk and veggie broth (I think I heated mine about 2 min each.) Also cook the broccoli in a glass bowl covered with saran wrap for 3-4 min.
Meanwhile, melt butter in a pot and then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, and then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed broth and continue to stir until well blended.
Add cheeses and stir until completely melted. Stir in cooked broccoli.
Makes about 6 cups.
Nutritional Information:
I don't want to know.
Ratings:
Kristen: 5!!!! 6!!!!
Dave: 4
Friday, April 8, 2011
Garlic Creamed Chard
Had some chard to use. I chose this recipe, which I liked because it uses both the leaves and the stems! :)
Ingredients:
1 T grapeseed oil
1 lb chard, stems and leaves separated, chopped
2 T minced garlic
4 tsp Earth Balance buttery spread
4 tsp all-purpose flour
2/3 c unsweetened soymilk
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg
Directions:
1. Heat oil over medium heat. Add chard stems and cook, stirring often, until softened, 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.
2. Place garlic and butter in a small saucepan over medium heat and cook
until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.
Makes 4 servings.
Nutritional Information:
Calories: 116
Fat: 8g
Saturated: 1.5g
Carbs: 9.5g
Fiber: 3g
Protein: 3.5g
Ratings:
Kristen: 4 (yum, garlic!)
Dave: 3.5 (He says I should definitely make this again!)
Ingredients:
1 T grapeseed oil
1 lb chard, stems and leaves separated, chopped
2 T minced garlic
4 tsp Earth Balance buttery spread
4 tsp all-purpose flour
2/3 c unsweetened soymilk
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg
Directions:
1. Heat oil over medium heat. Add chard stems and cook, stirring often, until softened, 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.
2. Place garlic and butter in a small saucepan over medium heat and cook
until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.
Makes 4 servings.Nutritional Information:
Calories: 116
Fat: 8g
Saturated: 1.5g
Carbs: 9.5g
Fiber: 3g
Protein: 3.5g
Ratings:
Kristen: 4 (yum, garlic!)
Dave: 3.5 (He says I should definitely make this again!)
Tuesday, March 1, 2011
Butternut Squash Fries
This is a Hungry Girl recipe. I saw it on her TV show. I was skeptical, but I have some squash so I decided to try it! I keep trying to eat squash since it's good for you but I don't particularly care for it. I definitely like it this way!!! It takes a little time, but it's super easy to make!
Ingredients:
Butternut Squash
Salt
Directions:
Preheat oven to 425F.
Halve, seed, and peel the squash. Cut into french fry shapes, using a crinkle cutter if you have one!
Place on a baking sheet sprayed with non-stick cooking spray. Sprinkle with salt.
Bake for 40 minutes, turning halfway. (If you have a baking stone, you probably don't have to turn them!)
Notes:
Hungry Girl calls 5 oz (weigh it before cooking) a serving. This is a decent serving size, but I am sure you could eat more. :) I'll put the nutritional info for 5 oz though. When I told Dave what I was making and asked if he wanted some, he said that he would try it, sounding wary. So I fully expected to make both servings that I made. I gave him one to try and he said it was "different". So I asked if I could eat his serving, and to my shock and awe (okay, it really wasn't shocking) he said no! Dave ate his with balsamic vinegar (yum!) and I ate mine with ketchup (yum!). I will DEFINITELY be making this again. (SOON!) Oh, for 2 servings (10 oz), I used about 1/2-2/3 of HALF of the squash. Of course it will depend on the size of your squash, but there you go.
Nutritional Information:
Calories: 56
Fat: 0g
Carbs: 14.5g
Fiber: 4g
Protein: 1g
Ratings:
Kristen: 4
Dave: 3
Ingredients:
Butternut Squash
Salt
Directions:
Preheat oven to 425F.
Halve, seed, and peel the squash. Cut into french fry shapes, using a crinkle cutter if you have one!
Place on a baking sheet sprayed with non-stick cooking spray. Sprinkle with salt.
Bake for 40 minutes, turning halfway. (If you have a baking stone, you probably don't have to turn them!)
Notes:
Hungry Girl calls 5 oz (weigh it before cooking) a serving. This is a decent serving size, but I am sure you could eat more. :) I'll put the nutritional info for 5 oz though. When I told Dave what I was making and asked if he wanted some, he said that he would try it, sounding wary. So I fully expected to make both servings that I made. I gave him one to try and he said it was "different". So I asked if I could eat his serving, and to my shock and awe (okay, it really wasn't shocking) he said no! Dave ate his with balsamic vinegar (yum!) and I ate mine with ketchup (yum!). I will DEFINITELY be making this again. (SOON!) Oh, for 2 servings (10 oz), I used about 1/2-2/3 of HALF of the squash. Of course it will depend on the size of your squash, but there you go.
Nutritional Information:
Calories: 56
Fat: 0g
Carbs: 14.5g
Fiber: 4g
Protein: 1g
Ratings:
Kristen: 4
Dave: 3
Tuesday, February 22, 2011
Sweet Potato Risotto
Original Recipe
Ingredients:
1 T EVOO
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 sweet potato (about 1/2 lb), peeled and cut into 1/4" pieces
1 clove garlic, chopped
1/2 c arborio rice
1/2 c white wine
1/4 c grated parmesan (I omitted this... see note)
1/3 tsp dried oregano (or 1 tsp fresh)
Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion powder, salt, and pepper.
2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
4. Measure 1-3/4 c of water. Add 1/2 c at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
5. Stir in the parmesan* and oregano. [NOTE: It is pretty boring without the parmesan. When I ate the leftovers, I mixed in 1/2 T of Parma vegan parmesan (made of walnuts and nutritional yeast). That was tasty!]
Makes 4 servings (1/2 cup each).
Nutritional Information: (w/o parm)
Calories: 177
Fat: 3.5 g
Saturated: 0.5 g
Carbs: 30.5 g
Fiber: 2g
Protein: 2.5g
Rating:
Kristen: 3 (Good with a glass of white wine!)
Ingredients:
1 T EVOO
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 sweet potato (about 1/2 lb), peeled and cut into 1/4" pieces
1 clove garlic, chopped
1/2 c arborio rice
1/2 c white wine
1/4 c grated parmesan (I omitted this... see note)
1/3 tsp dried oregano (or 1 tsp fresh)
Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion powder, salt, and pepper.
2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
4. Measure 1-3/4 c of water. Add 1/2 c at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
5. Stir in the parmesan* and oregano. [NOTE: It is pretty boring without the parmesan. When I ate the leftovers, I mixed in 1/2 T of Parma vegan parmesan (made of walnuts and nutritional yeast). That was tasty!]
Makes 4 servings (1/2 cup each).
Nutritional Information: (w/o parm)
Calories: 177
Fat: 3.5 g
Saturated: 0.5 g
Carbs: 30.5 g
Fiber: 2g
Protein: 2.5g
Rating:
Kristen: 3 (Good with a glass of white wine!)
Monday, January 10, 2011
Italian Tomato & Cucumber Salad
The original recipe is here.
Ingredients:
3/4 c chopped tomato (143g)
3/4 c chopped cucumber (149g)
2 T Italian dressing (Meijer Organics)
2 T pine nuts, toasted in microwave
2 tsp dried basil
Directions:
Combine all ingredients in a bowl and serve. Makes 1 serving.
Nutritional Information:
Calories: 346
Fat: 21.5g
Saturated: 3g
Carbs: 13g
Fiber: 3g
Protein: 4g
Ratings:
Dave: 2 (He said it was bland. He likes it with vinegar.)
Ingredients:
3/4 c chopped tomato (143g)
3/4 c chopped cucumber (149g)
2 T Italian dressing (Meijer Organics)
2 T pine nuts, toasted in microwave
2 tsp dried basil
Directions:
Combine all ingredients in a bowl and serve. Makes 1 serving.
Calories: 346
Fat: 21.5g
Saturated: 3g
Carbs: 13g
Fiber: 3g
Protein: 4g
Ratings:
Dave: 2 (He said it was bland. He likes it with vinegar.)
Saturday, December 18, 2010
Great Green Bean Casserole
This recipe also came from Meatout Mondays. Original recipe is here. I made 1/4 of the recipe so I made it in little ramekins.
Ingredients:
1-1/2 lbs green beans
10 oz mushrooms
3 cloves garlic, minced
cayenne pepper, generous pinch
2 T flour
3/4 c vegetable broth
3/4 c unsweetened soymilk
1-1/2 slices whole grain bread (Koepplinger's Whole Grain White Bread)
1 T margarine (Bestlife Buttery Spread)
salt & pepper (to taste)
Directions:
Boil green beans and drain.
Chop mushrooms into pieces.
Spray non-stick pan with non-stick spray; add the mushrooms, garlic, cayenne, salt, and pepper to taste; cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to mushrooms.
Simmer, stirring, until mixture thickens; add soymilk and simmer until thick, about 5 to 10 minutes; adjust the seasonings and stir in the beans.
For the topping, put bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
Put green beans into an oiled casserole dish and top with bread crumbs.
Bake at 425F for about 15 minutes.
Makes 8 servings.
Nutritional Information:
Calories: 78
Fat: 1.5g
Saturated: 0.5g
Carbs: 11.5g
Fiber: 3g
Protein: 3.5g
Ingredients:
1-1/2 lbs green beans
10 oz mushrooms
3 cloves garlic, minced
cayenne pepper, generous pinch
2 T flour
3/4 c vegetable broth
3/4 c unsweetened soymilk
1-1/2 slices whole grain bread (Koepplinger's Whole Grain White Bread)
1 T margarine (Bestlife Buttery Spread)
salt & pepper (to taste)
Directions:
Boil green beans and drain.
Chop mushrooms into pieces.
Spray non-stick pan with non-stick spray; add the mushrooms, garlic, cayenne, salt, and pepper to taste; cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to mushrooms.
Simmer, stirring, until mixture thickens; add soymilk and simmer until thick, about 5 to 10 minutes; adjust the seasonings and stir in the beans.
For the topping, put bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
Put green beans into an oiled casserole dish and top with bread crumbs.
Bake at 425F for about 15 minutes.
Nutritional Information:
Calories: 78
Fat: 1.5g
Saturated: 0.5g
Carbs: 11.5g
Fiber: 3g
Protein: 3.5g
Sunday, December 12, 2010
Potato Skins
Ingredients:
2 potatoes
1 tsp butter (I used Bestlife Buttery Spread)
cheddar cheese (20g of cheddar style Teese for mine/shredded cheddar for Dave's)
1/2 c broccoli, finely chopped
Directions:
Bake potatoes in the microwave, and then allow them to cool enough to handle.
Preheat oven to 425F. Cut potatoes in half and scoop out the insides.
Melt butter in microwave and brush over the insides of the potatoes. Fill the potatoes with cheese and broccoli.
Bake for 15 minutes. Makes 2 servings.
Nutritional Information*:
Calories: 237
Fat: 5.5g
Saturated: 2g
Carbs: 42g
Fiber: 5.5g
Protein: 5g
*For one whole potato (including scooped out part) using teese (cheese slightly more)
2 potatoes
1 tsp butter (I used Bestlife Buttery Spread)
cheddar cheese (20g of cheddar style Teese for mine/shredded cheddar for Dave's)
1/2 c broccoli, finely chopped
Directions:
Bake potatoes in the microwave, and then allow them to cool enough to handle.
Preheat oven to 425F. Cut potatoes in half and scoop out the insides.
Melt butter in microwave and brush over the insides of the potatoes. Fill the potatoes with cheese and broccoli.
Bake for 15 minutes. Makes 2 servings.Nutritional Information*:
Calories: 237
Fat: 5.5g
Saturated: 2g
Carbs: 42g
Fiber: 5.5g
Protein: 5g
*For one whole potato (including scooped out part) using teese (cheese slightly more)
Baked Zucchini Fries
Last month we had a rewards assembly at school and as part of it each kid got a Kid Approved: Healthy Snacks cookbook from PE-Nut (part of the Michigan Nutrition Network). Anyway, I got a cookbook too and that's where this recipe came from.
Ingredients:
1 zucchini, peeled and cut into matchsticks
1-1/2 T italian bread crumbs
1-1/2 T balsamic vinegar
Directions:
Preheat oven to 475F.
Spray a baking sheet with non-stick cooking spray.
Pour vinegar into a small bowl and breadcrumbs onto a small dish. Dip the zucchini strips first into the vinegar, and then coat with breadcrumbs before placing them on the baking sheet.
Bake 5 minutes, turn strips over, and bake until crumbs are lightly browned, about 5 more minutes.
Makes 2 servings.
Nutritional Information:
Calories: 34
Fat: 0.5g
Carbs: 7g
Fiber: 1.5g
Protein: 1.5g
Ingredients:
1 zucchini, peeled and cut into matchsticks
1-1/2 T italian bread crumbs
1-1/2 T balsamic vinegar
Directions:
Preheat oven to 475F.
Spray a baking sheet with non-stick cooking spray.
Pour vinegar into a small bowl and breadcrumbs onto a small dish. Dip the zucchini strips first into the vinegar, and then coat with breadcrumbs before placing them on the baking sheet.
Bake 5 minutes, turn strips over, and bake until crumbs are lightly browned, about 5 more minutes.
Makes 2 servings. Nutritional Information:
Calories: 34
Fat: 0.5g
Carbs: 7g
Fiber: 1.5g
Protein: 1.5g
Saturday, December 11, 2010
Baked Mushrooms
This is from a Light & Tasty Magazine (Aug/Sept 2005).
Ingredients:
1/2 lb mushrooms (I used white)
1 celery rib, chopped
nonstick cooking spray
1/4 c veggie broth (or white wine)
salt, pepper, and onion powder to taste
Directions:
Preheat the oven to 350F.
Place mushrooms in a small baking dish coated with nonstick cooking spray. In a nonstick skillet sprayed with nonstick cooking spray, saute celery. Stir in the broth or wine, salt, pepper, and onion powder; heat through. Pour over mushrooms.
Bake, uncovered, at 350 for 25-30 minutes or until mushrooms are tender.
Makes 3 servings.
Nutritional Information:(1/2 cup)
Calories: 21
Fat: 0.3g
Saturated: 0g
Carbs: 3.5g
Fiber: 1.5g
Protein: 2.5g
The recipe was presented in the magazine as a side dish. It's kind of eh for a side dish, but I ate mine mixed in with ramen noodles (oriental flavor), which was good. It would also be good served over rice.
Ingredients:
1/2 lb mushrooms (I used white)
1 celery rib, chopped
nonstick cooking spray
1/4 c veggie broth (or white wine)
salt, pepper, and onion powder to taste
Directions:
Preheat the oven to 350F.
Place mushrooms in a small baking dish coated with nonstick cooking spray. In a nonstick skillet sprayed with nonstick cooking spray, saute celery. Stir in the broth or wine, salt, pepper, and onion powder; heat through. Pour over mushrooms.
Bake, uncovered, at 350 for 25-30 minutes or until mushrooms are tender.Makes 3 servings.
Nutritional Information:(1/2 cup)
Calories: 21
Fat: 0.3g
Saturated: 0g
Carbs: 3.5g
Fiber: 1.5g
Protein: 2.5g
The recipe was presented in the magazine as a side dish. It's kind of eh for a side dish, but I ate mine mixed in with ramen noodles (oriental flavor), which was good. It would also be good served over rice.
Sunday, November 28, 2010
Stuffing
This is the stuffing that Dave makes me for Thanksgiving. It is about my favorite food on the planet- no joke. He makes the best stuffing ever- just like his grandma! He makes his also with onions, and chicken broth. I can't tell the difference between the vegetable broth and chicken broth at all. Neither could any of my family when we took this to Thanksgiving at my aunt's yesterday.
Ingredients:
1 loaf of bread (this year we used Bimbo brand, which is 60 cal/slice- obviously the bread you use is going to determine how many calories... but white bread is a must)
2 c chopped celery
1/2 c butter, melted (I used Bestlife Buttery Spread, 60 cal/T)
2 cans (14.5 oz each) vegetable or no-chicken broth
onion powder, paprika, poultry seasoning, garlic powder, salt, and pepper
Directions:
Tear the bread into small pieces in a large bowl. Add chopped celery. Pour in the melted butter and the broth and mix well. Pour into a baking dish and bake at 350, covered, for an hour and a half. Uncover and continue to bake for an additional 15-30 minutes.
Makes 8 servings.
Nutritional Information:
Calories: 250
Fat: 7.5g
Saturated: 2g
Carbs: 37g
Fiber: 2g
Protein: 6g
Ingredients:
1 loaf of bread (this year we used Bimbo brand, which is 60 cal/slice- obviously the bread you use is going to determine how many calories... but white bread is a must)
2 c chopped celery
1/2 c butter, melted (I used Bestlife Buttery Spread, 60 cal/T)
2 cans (14.5 oz each) vegetable or no-chicken broth
onion powder, paprika, poultry seasoning, garlic powder, salt, and pepper
Directions:
Tear the bread into small pieces in a large bowl. Add chopped celery. Pour in the melted butter and the broth and mix well. Pour into a baking dish and bake at 350, covered, for an hour and a half. Uncover and continue to bake for an additional 15-30 minutes.
Makes 8 servings.Nutritional Information:
Calories: 250
Fat: 7.5g
Saturated: 2g
Carbs: 37g
Fiber: 2g
Protein: 6g
Veggie Pasta Salad
I got this recipe from a Light & Tasty magazine (Aug/Sept '06). I changed it just a little by putting in onion powder instead of green onions, garlic powder instead of garlic, and omitting the parmesan cheese. (I have made it with the cheese in the past, but I honestly liked it better without!) The recipe also calls for tomatoes, which I include, but in the form of cherry/grape tomatoes, so that I can easily pick around them without having to have yucky tomato bits in my salad. :) I'm not including them in this recipe & nutritional info since I don't eat them. :) I took this to my aunt's house for Thanksgiving and everyone loved it.
Ingredients:
8 oz tricolor spiral pasta
1 c each chopped celery, green pepper, zucchini, and carrots
3 T balsamic vinegar
2 T olive oil
1 T sugar
2 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/8 tsp pepper
garlic powder & onion powder to taste
Directions:
Cook pasta according to package directions.
Meanwhile, in a large bowl, combine the remaining ingredients.
Drain pasta and rinse in cold water; stir into vegetable mixture.
Cover and refrigerate at least 2 hours prior to serving.
Makes 10 (1 cup) servings.
Nutritional Information:
Calories: 130
Fat: 3g
Saturated: 0.5g
Carbs: 22g
Fiber: 2g
Protein: 3g
Ingredients:
8 oz tricolor spiral pasta
1 c each chopped celery, green pepper, zucchini, and carrots
3 T balsamic vinegar
2 T olive oil
1 T sugar
2 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/8 tsp pepper
garlic powder & onion powder to taste
Directions:
Cook pasta according to package directions.
Meanwhile, in a large bowl, combine the remaining ingredients.
Drain pasta and rinse in cold water; stir into vegetable mixture.
Cover and refrigerate at least 2 hours prior to serving.
Makes 10 (1 cup) servings.
Nutritional Information:
Calories: 130
Fat: 3g
Saturated: 0.5g
Carbs: 22g
Fiber: 2g
Protein: 3g
Sunday, July 18, 2010
Cheesy Turnips and Carrots
Allrecipes.com
Ingredients:
3 c diced peeled turnips
2 c sliced carrots
1/4 tsp ground ginger
3/4 c water
1 tsp salt, divided
1/2 c chopped onion (onion powder)
1/2 c diced celery (normally I'd use this but I didn't have any so I used celery seed)
3 T butter
3 T all-purpose flour
1/4 tsp pepper
1-1/2 c milk
1 c shredded cheddar
Directions:
In a saucepan, combine turnips, carrots, ginger, water and 1/2 tsp salt. Cover and cook over medium high heat for 10-15 min or until vegetables are tender; drain and reserve liquid. Set vegetables aside.
In a skillet, saute onion and celery in butter until tender; stir in flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through.
Makes 4 servings.
Nutritional Information:
Calories: 294
Fat: 18.5g
Saturated Fat: 11g
Carbs: 22g
Protein: 12g
Ratings:
Kristen: 3.5
Dave: 3
Ingredients:
3 c diced peeled turnips
2 c sliced carrots
1/4 tsp ground ginger
3/4 c water
1 tsp salt, divided
1/2 c chopped onion (onion powder)
1/2 c diced celery (normally I'd use this but I didn't have any so I used celery seed)
3 T butter
3 T all-purpose flour
1/4 tsp pepper
1-1/2 c milk
1 c shredded cheddar
Directions:
In a saucepan, combine turnips, carrots, ginger, water and 1/2 tsp salt. Cover and cook over medium high heat for 10-15 min or until vegetables are tender; drain and reserve liquid. Set vegetables aside.
In a skillet, saute onion and celery in butter until tender; stir in flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through.
Makes 4 servings.
Calories: 294
Fat: 18.5g
Saturated Fat: 11g
Carbs: 22g
Protein: 12g
Ratings:
Kristen: 3.5
Dave: 3
Thursday, July 15, 2010
Harvard Beets
First of all, don't ask me why these are called Harvard beets!! The recipe is from grouprecipes.com.
Ingredients:
15 oz can of sliced beets, drained, reserve juice (I used 2 fresh beets, boiled until tender)
2 T sugar
1 T cornstarch
3 T vinegar
1 T butter
1/4 tsp salt, if desired (I omitted this)
Directions:
In a medium saucepan combine the sugar and cornstarch. Measure the beet liquid- you need 3/4 c- add water if necessary to bring the amount of liquid to this level. (I reserved cooking water for this.) Gradually stir the liquid into the saucepan, stirring to dissolve the cornstarch. Add the vinegar. Bring the mixture to a boil over medium heat, stirring often. When the mixture boils, add the drained beets and the butter. Simmer for about 5 minutes to tone down the vinegar, and blend the flavors. Serve hot.
Makes 4 servings.
Nutritional Information:
Calories: 74
Fat: 2.8 g
Saturated Fat: 1.8 g
Carbs: 12 g
Protein: 0.7g
Ratings:
Kristen: 2 (I'm not a fan of beets)
Dave: 3
Ingredients:
15 oz can of sliced beets, drained, reserve juice (I used 2 fresh beets, boiled until tender)
2 T sugar
1 T cornstarch
3 T vinegar
1 T butter
1/4 tsp salt, if desired (I omitted this)
Directions:
In a medium saucepan combine the sugar and cornstarch. Measure the beet liquid- you need 3/4 c- add water if necessary to bring the amount of liquid to this level. (I reserved cooking water for this.) Gradually stir the liquid into the saucepan, stirring to dissolve the cornstarch. Add the vinegar. Bring the mixture to a boil over medium heat, stirring often. When the mixture boils, add the drained beets and the butter. Simmer for about 5 minutes to tone down the vinegar, and blend the flavors. Serve hot.
Makes 4 servings.
Calories: 74
Fat: 2.8 g
Saturated Fat: 1.8 g
Carbs: 12 g
Protein: 0.7g
Ratings:
Kristen: 2 (I'm not a fan of beets)
Dave: 3
Tuesday, July 6, 2010
Baked Chard Stems
Original Recipe
Ingredients:
Stems from one bunch of chard (mine was red chard)
Salt
2-1/2 T butter
3/4 c shredded mozzarella cheese (I used this instead of the parmesan in the original recipe)
Directions:
Bring a pot of salted water to a boil while you wash and trim the chard stems. Boil the stems for 8 minutes while the oven preheats to 400F.
Layer the chard stems in a small casserole dish- one layer of chard, dotted with butter, sprinkled with cheese. Repeat until all the ingredients are used up. *Place the chard in the dish in opposite directions with each layer.
Bake at 400F for 25 minutes.
I'm going to call this 3 servings- could be more or less!
Nutritional Information:
Calories: 175
Fat: 14 g
Saturated Fat: 9 g
Carbs: 2.5 g
Protein: 9g
Ratings:
Kristen: 4
Dave: 4
Ingredients:
Stems from one bunch of chard (mine was red chard)
Salt
2-1/2 T butter
3/4 c shredded mozzarella cheese (I used this instead of the parmesan in the original recipe)
Directions:
Bring a pot of salted water to a boil while you wash and trim the chard stems. Boil the stems for 8 minutes while the oven preheats to 400F.
Layer the chard stems in a small casserole dish- one layer of chard, dotted with butter, sprinkled with cheese. Repeat until all the ingredients are used up. *Place the chard in the dish in opposite directions with each layer.
Bake at 400F for 25 minutes.
I'm going to call this 3 servings- could be more or less!
Nutritional Information:
Calories: 175
Fat: 14 g
Saturated Fat: 9 g
Carbs: 2.5 g
Protein: 9g
Ratings:
Kristen: 4
Dave: 4
Monday, July 5, 2010
Swiss Chard & Mushroom Squares
Had some swiss chard in our produce box this week and made this recipe.
Ingredients:
1 bunch swiss chard, stems cut out and cut into thin ribbons and then chopped (mine was 126g after stemming) (can also use other greens)
*don't throw away the stems!! I should have a recipe on here in the next day or two for those.*
dash of salt
dash of red pepper flakes
onion powder, to taste
2 cloves garlic, finely minced
1/2 lb mushrooms, diced into small pieces
1/2 T EVOO
1/2 tsp reduced sodium soy sauce
1/2 c shredded mozzarella
1/4 c bread crumbs
4 eggs, beaten
Directions:
Bring a pot of water to a boil while you stem the chard. Wash and chop the chard. Add the chard, salt and red pepper flakes to the boiling water. Boil about 10 minutes, until chard is softened and cooked through. Drain and rinse with cold water.
Preheat oven to 350 F.
Calories: 168
Ingredients:
1 bunch swiss chard, stems cut out and cut into thin ribbons and then chopped (mine was 126g after stemming) (can also use other greens)
*don't throw away the stems!! I should have a recipe on here in the next day or two for those.*
dash of salt
dash of red pepper flakes
onion powder, to taste
2 cloves garlic, finely minced
1/2 lb mushrooms, diced into small pieces
1/2 T EVOO
1/2 tsp reduced sodium soy sauce
1/2 c shredded mozzarella
1/4 c bread crumbs
4 eggs, beaten
Directions:
Bring a pot of water to a boil while you stem the chard. Wash and chop the chard. Add the chard, salt and red pepper flakes to the boiling water. Boil about 10 minutes, until chard is softened and cooked through. Drain and rinse with cold water.
Preheat oven to 350 F.
Heat olive oil in a small skillet. Saute garlic over medium heat about 2 minutes; add mushrooms and soy sauce and saute 5-7 minutes, or until mushrooms are softened and liquid is evaporated.
Squeeze water from drained chard and place into large plastic bowl. Add mushroom mixture, shredded cheese, bread crumbs, and beaten eggs, and mix together. Spray 9 X 9" casserole dish or pie plate with non-stick spray. Pour in egg mixture.
Bake 20-25 minutes, until firmly set but not hard, and slightly browned.
Serves 4, or can be cut into 9 squares for appetizers.
Nutritional Information:
Fat: 9.3g
Saturated Fat: 3.1g
Carbs: 9g
Protein: 12.3g
Ratings:
Kristen: 4
Dave: 4
Wednesday, June 23, 2010
Herbed Summer Squash and Potato Torte
I adapted this slightly (mostly the amounts) from this recipe.
Ingredients:
1 potato (mine was 282 g)
1 small yellow squash (149g)
1 small zucchini (131g)
1/2 c shredded swiss
1 T flour
Seasonings to taste: I used salt, pepper, thyme and oregano
1 T EVOO
Directions:
Preheat oven to 375F.
Slice the potato, squash and zucchini. Mix the cheese, flour, and seasonings together.
In a small baking dish (sprayed with non-stick cooking spray), place a layer of potatoes, a layer of squash/zucchini, drizzle with 1 tsp EVOO, and then a layer of the cheese mixture. Repeat. Finish with a layer of potatoes, EVOO, and cheese.
Cover with tin foil and bake for 40 minutes. Remove foil and continue baking another 25 minutes or until potatoes are tender.
Serves 4.
Nutritional Information:
Calories: 150
Fat: 7.5g
Saturated Fat: 3g
Carbs: 17g
Protein: 6g
Ratings:
Kristen: 4.5*
Dave: 3.5
*This was a LOT better than I thought it was going to be. I'm usually not a big fan of squash but this was REALLY good. I'll definitely be making it again.
Ingredients:
1 potato (mine was 282 g)
1 small yellow squash (149g)
1 small zucchini (131g)
1/2 c shredded swiss
1 T flour
Seasonings to taste: I used salt, pepper, thyme and oregano
1 T EVOO
Directions:
Preheat oven to 375F.
Slice the potato, squash and zucchini. Mix the cheese, flour, and seasonings together.
In a small baking dish (sprayed with non-stick cooking spray), place a layer of potatoes, a layer of squash/zucchini, drizzle with 1 tsp EVOO, and then a layer of the cheese mixture. Repeat. Finish with a layer of potatoes, EVOO, and cheese.
Cover with tin foil and bake for 40 minutes. Remove foil and continue baking another 25 minutes or until potatoes are tender.
Serves 4.
Calories: 150
Fat: 7.5g
Saturated Fat: 3g
Carbs: 17g
Protein: 6g
Ratings:
Kristen: 4.5*
Dave: 3.5
*This was a LOT better than I thought it was going to be. I'm usually not a big fan of squash but this was REALLY good. I'll definitely be making it again.
Tuesday, June 1, 2010
Moroccan Vegetable Couscous
Feel free to add some chicken (or sausage would be good) to this dish to make it non-vegetarian. Dave had chicken in his. I got this recipe from epicurious. Here's how I made it:
Ingredients:
1/6 c almonds, chopped
1/2 T EVOO
1-1/2 c mixed cut-up vegetables, such as red onion, carrots, zucchini and cauliflower (I used 1/2 c each of green pepper, zucchini and carrots)
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander (I didn't have this so I left it out)
1/2 c white wine
1/6 c raisins
3/8 c vegetable broth
salt and pepper, to taste
1 c couscous (Casbah Organic Whole Wheat)
Directions:
Toast almonds in the microwave (I do this in a stoneware dish, in 30 second intervals). Heat oil in a skillet over medium-high heat. Add vegetables and spices; saute until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions. (I prepared it with vegetable broth.)
Plate the couscous. Spoon vegetable topping and juices on top, and sprinkle with almonds.
Makes 4 servings ( I made it into 3 but that was too much!)
Ingredients:
1/6 c almonds, chopped
1/2 T EVOO
1-1/2 c mixed cut-up vegetables, such as red onion, carrots, zucchini and cauliflower (I used 1/2 c each of green pepper, zucchini and carrots)
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander (I didn't have this so I left it out)
1/2 c white wine
1/6 c raisins
3/8 c vegetable broth
salt and pepper, to taste
1 c couscous (Casbah Organic Whole Wheat)
Directions:
Toast almonds in the microwave (I do this in a stoneware dish, in 30 second intervals). Heat oil in a skillet over medium-high heat. Add vegetables and spices; saute until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions. (I prepared it with vegetable broth.)
Plate the couscous. Spoon vegetable topping and juices on top, and sprinkle with almonds.
Makes 4 servings ( I made it into 3 but that was too much!)
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