Indulgence no longer has to feel guilty. Go ahead, treat yourself!
This is a good one too.
Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon
This one is a new one for me. Total yum, totally easy, will be making this one a lot. A lower calorie type dish than the usual heavy Spanish rice and refried beans. Besides the fact it went so well with the oven baked taco chicken, it would also be fantastic with the grilled lime cilantro chicken breast recipe that I make in the summer.
First I will post the Mexican veggie one. This is one of those easy breezy 3 ingredient wonders. As much as I love Southwestern flavors, this is another awesome side dish to go with Mexican type food. It has the added plus that it would be great in the summer to use garden veggies up. This one I will make again and again. I used frozen corn, but you can certainly use corn cut off a cob. This was from Cooking for 2, but it would easily double or triple
This is the TOH pic by the way, but it does look like this.
Mexican Veggies (Cooking for Two Winter 2008)--note: it only makes 2 servings so for a whole family you might have to double it.
1 medium zucchini, unpeeled (I cut it lengthwise in quarters and then sliced it)
1/2 c. fresh or frozen corn kernels (I used frozen)
1/2 c. salsa or picante sauce (I used Pace Mild Chunky Picante Sauce
Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through. Yield: 2 servings. Nutrition Facts: 3/4 cup equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 284 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
This is from the WW Program Cookbook I think 2006
This is from the WW Program Cookbook I think 2006
I didn't tweak this at all. The veggies get crisp-tender. They are kind of tangy from all the lemon juice and a tiny bit spicy from the red pepper. I love this recipe but not everybody would.
Roasted Asparagus and Red Peppers (1 WW PPS)1 lb asparagus, trimmed and fibrous stalks peeled1 large red bell pepper, seeded and cut into 1/2 inch strips1 lemon (I think balsamic vinegar would also be wonderful with this recipe)1 t. olive oil (I used EVOO)1/2 t. salt1/4 t. crushed red pepperPreheat oven to 400. Spray nonstick baking sheet with nonstick spray. In large bowl, combine asparagus and bell pepper strips, spray with nonstick spray. Squeeze in 1 T. juice from lemon, then add oil, salt, and crushed red pepper; toss well to coat. Arrange vegetables on baking sheet. Bake until tender (shake pan occasionally), 15 to 18 minutes. Transfer vegetables to bowl; grate in 1 t. lemon zest and toss. Yield: 4 servings: each has 39 calories, 2 g fat, 0 g sat fat, 0 g trans fat, 0 mg cholesterol, 295 mg sodium, 5 g carb, 2 g fiber, 2 g protein, 16 mg calcium.
This needs some work to get the seasonings right but it is a wonderful recipe the way it is. I have heard a suggestion that it would be wonderful in omelets and I'm sure it would.
This is basically how I made it , but it isn't far off from the original. I think the original came from an old Light and Tasty.
Snow Pea Medley
1 T. EVOO
1/2 of a large purple onion, chopped
1 lb. fresh snow peas
1/2 of a very large red Bell pepper, julienned
1/2 of a very large yellow Bell pepper, julienned
1/2 of an 8 oz pkg button mushrooms, sliced
salt to taste
whatever seasoning you want. I would like it to be orange ginger garlic flavored but still looking for what to put in it. I added a bit of light soy sauce, a bit of ground ginger, and a bit of beef broth.
Basically you saute the onion in oil, add the other veggies and whatever seasoning you want and cook just a few minutes untilt he veggies are nice and crisp tender. I can't wait to get the seasoning right on this one.
This is the TOH picture and sort of the recipe. I actually cut the amounts in half except for the tomato which I left as 1 whole tomato, and the garlic, which I guesstimated. I love this stuff. I can see myself making it all summer long the way I love squash.
This is the TOH pic.
This is how I made it which was about 1/3 of the recipe.1 yellow crookness squash, sliced1 zucchini, sliced2 t. EVOO2 T. purple onion, diced1/2 c. fresh mushrooms, sliced1 tomato, cut into wedges (I didn't cut this amount at all...love tomatoes)salt and pepper to taste.Put oil in skillet. Saute squash and onions until crisp tender (maybe 4 minutes). Add tomatoes, mushrooms, salt and pepper; saute another 3-4 minutes. Voila....it's done.There is only one word to describe this recipe. YUMMMMMMMMM!I will make this a lot. Guarantee it. Love it when I find things that are colorful, easy, healthy, and tasty. I am going to eat the entire pan within the day and not feel the least bit of guilt
The sweet and sour carrots were yummy. Doing it as I did with Crispy potato flake pork chops and long grain and wild rice did what I hoped. Gave me the flavors of sweet and sour pork without the time consuming prep or that extra deep frying and sugar. This would go well with anything oriental. Yum.
1 lb medium carrots, cut into 1 inch slices (or 1 pound mini carrots)
1 medium green pepper, cut into 1 inch chunks
20 oz. can unsweetened pineapple chunks, undrained
1/4 c. sugar
1 T. cornstarch
1/2 t. salt
2 T. cider vinegar
2 T. reduced sodium soy sauce
Place carrots in 1 inch of water in large saucepan. Bring to boil. Reduce heat. Cover and simmer 7-9 minutes or until carrots are crisp-tender. Add green peppers; cover and cook 3 minutes longer. Drain and set aside. Drain pineapple, reserving juice. Add enough water to pineapple juice to make 3/4 cup. Set pineapple aside. In large saucepan combine sugar, cornstarch, and salt. Stir in pineapple juice mixture, soy sauce, and vinegar; beat till smooth. Bring to a boil. Cook and stir 2 minutes or until thickened and bubbly. Stir in carrot mixture and pineapple. Heat through. Yield: 6 servings (2/3 cup each). Nutrition information per serving: 123 calories, trace fat (trace sat fat), 0 mg cholesterol, 459 mg sodium, 30 g carb, 3 g fiber, 1 g protein. Diabetic exchanges per serving: 1 fruit, 1 vegetable, 1/2 starch.
This recipe also came from For the Love of Cooking blog. I have tried 3 recipes from there so far and they are all winners and all healthy and easy.
I accidentally messed up the amount of olive oil so used 2 T instead of 2 t and it was too late to take it out at that point...so next time I will use less.
I know I am a fool for roasting sweet potatoes when it is over 110 out, but ever since I saw her picture, I just had to try these and didn't feel like waiting 3 months for it to cool down. These would be great in the winter with turkey or pork chops or pork roast.
Roasted Sweet Potatoes (For the Love of Cooking Blog)
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.
This is a good one. Simple, easy, healthy, colorful. Will definitely repeat this
. Doesn't even heat up the house because it is done in the microwave!
Lemon Pepper Vegetables (Simple and Delicious July/August 2006)
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 2/3 cup (prepared with reduced-fat butter) equals 49 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 88 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Lemon-Pepper Vegetables published in Simple & Delicious July/August 2006
Bumpity Bump for Natasha!
It's better to look back on life and say: "I can't believe I did that." than to look back and say: "I wish I did that."
Roasted Yam with Maple, Dried Cranberries and Pecans (For the Love of Cooking blog)
2-3 yams, peeled and large diced
sea salt to taste
freshly cracked pepper to taste
1 to 2 T. dried cranberries
1 to 2 T. pecan pieces
1 T. real maple syrup
2 t. butter, melted
Preheat oven to 375. Line a baking tray with tin foil, then coat with cooking spray. Place diced yam on baking sheet, then drizzle with olive oil and season with sea salt and freshly cracked pepper to taste. Roast in oven for 25-30 minutes or until yam is fork tender.Coat a baking dish with cooking spray. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, toss to coat. Cover with tin foil and bake for 10 minutes. Remove the foil and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately. Enjoy.
Oh my word, these are delicious, easy, healthy, and very very yummy. Definitely a winner.
Bump to the top for us!
© Reiman Media Group, LLC., 2013