I through this together with stuff I had around. It's not bad. Simple and easy side-for grilling out or anyday of the week. We need more of those!
3 Tablespoons olive oil
1 Tablespoons red wine vinegar
4 medium size yellow squash
course salt/pepper
Slice squash lengthwise into 1/4 inch slices. Dip squash in oil and vinegar and then season it generously with salt and pepper. Grill about 5 min or so -covered.
Enjoy.
Thursday, July 9, 2009
Sunday, July 5, 2009
HAM AND EGGS CASSEROLE
Well, it's been awhile and I apoligize for that. You know how busy summer gets. We've been doing a lot of running/vacationing and camping. Well I came up with this casserole dish with leftover ham and some boiled eggs I had to use up. This would be great for around Easter time. We will all have to keep this is our recipe box.
6 cups chopped hard boiled eggs
1 pkg (160z) frozen green beans
1 medium jar pimentos-drained
3 cups leftover cooked diced ham
3 tablespoons butter
3 tablespoons soy flour
1 tsp dry mustard
1 tsp salt
1/8 tsp black pepper
1 cup heavy cream
1 tsp worcestershire
1 tablespoons hot chili sauce
dash of tabasco
80z shreddes cheddar cheese
Start heating oven to 425 degrees. Cook beans as package directs-drain. Melt butter in sauce pan; blend in flour, mustard, salt, and pepper. Stir in heavy cream; cook, stirring, until thickened. Add worcestershire, chili sauce, tabasco and pimentos. In a 2 qt greased casserole, layers beans, eggs, ham, sauce and then cheese. I made 3 layers total. Bake in oven for about 25 minutes.
Enjoy!
6 cups chopped hard boiled eggs
1 pkg (160z) frozen green beans
1 medium jar pimentos-drained
3 cups leftover cooked diced ham
3 tablespoons butter
3 tablespoons soy flour
1 tsp dry mustard
1 tsp salt
1/8 tsp black pepper
1 cup heavy cream
1 tsp worcestershire
1 tablespoons hot chili sauce
dash of tabasco
80z shreddes cheddar cheese
Start heating oven to 425 degrees. Cook beans as package directs-drain. Melt butter in sauce pan; blend in flour, mustard, salt, and pepper. Stir in heavy cream; cook, stirring, until thickened. Add worcestershire, chili sauce, tabasco and pimentos. In a 2 qt greased casserole, layers beans, eggs, ham, sauce and then cheese. I made 3 layers total. Bake in oven for about 25 minutes.
Enjoy!
Sunday, April 19, 2009
OLD FASHIONED BEEF STEW
Well it's a cool rainy blah day. We needed comfort food. Who doesn't love beef stew. This can also be made in the crockpot for an easy workday meal. You won't even miss the traditional potatoes.
2 tablespoons soy flour
2-3 pound beef roast-cut into 3/4 inch cubes
2 tablespoons olive oil
3 cups beef stock
1 cup water
1 medium onion -chopped
1 beef bouillon cube
1 1/2 tsp Worcestershire sauce
1/2 tsp dried sweet basil
1/2 tsp dried oregano
2 bay leaves
1 small bag of frozen green beans
1/2 cup bagged shredded carrots (optional)
1 tablespoon thicken not thin
salt and pepper to taste
1) place flour in a ziplock baggie and add the meat cubes. Shake until coated and then put in a dutch oven with the oil. Brown all the meat in batches and drain fat. Then add the meat back into the pot. Stir in the broth, water, bouillon cube, onion, Worcestershire sauce and seasonings and about 1/4 tsp black pepper and salt. Cover and bring to boiling. Reduce heat and simmer for about 1/2 hour or until meat is nearly cooked. Stir in carrots and green beans. Bring to a boil and then reduce heat to a simmer and cook (at this point add the thicken not thin),covered for about 30 min or until veggies are tender. Discard those bay leaves and enjoy. Serves 6 (can be frozen for extra meals)
2 tablespoons soy flour
2-3 pound beef roast-cut into 3/4 inch cubes
2 tablespoons olive oil
3 cups beef stock
1 cup water
1 medium onion -chopped
1 beef bouillon cube
1 1/2 tsp Worcestershire sauce
1/2 tsp dried sweet basil
1/2 tsp dried oregano
2 bay leaves
1 small bag of frozen green beans
1/2 cup bagged shredded carrots (optional)
1 tablespoon thicken not thin
salt and pepper to taste
1) place flour in a ziplock baggie and add the meat cubes. Shake until coated and then put in a dutch oven with the oil. Brown all the meat in batches and drain fat. Then add the meat back into the pot. Stir in the broth, water, bouillon cube, onion, Worcestershire sauce and seasonings and about 1/4 tsp black pepper and salt. Cover and bring to boiling. Reduce heat and simmer for about 1/2 hour or until meat is nearly cooked. Stir in carrots and green beans. Bring to a boil and then reduce heat to a simmer and cook (at this point add the thicken not thin),covered for about 30 min or until veggies are tender. Discard those bay leaves and enjoy. Serves 6 (can be frozen for extra meals)
Sunday, April 12, 2009
FAST HAM AND PEPPER DUMP QUICHE
Ok, your probably wondering what to do with all the leftover ham after Easter. We all have it and well -we need to find different ways to use it up. I diced up part of mine and put it in the freezer for later casseroles or even to throw on a pizza (low carb crust of course) or in omelets.
But I also took 3 good, thick slices and through this together. I called it "dump" because -well frankly you could probably dump anything you have leftover in it. Lots of different veggies left over would go great in this, any kind of cheese--and mix in some chicken/turkey/sausage. This is flexible -so be very creative. Clean out the fridge and go for it.
3 slices ham cooked and cubed
1 c. shredded Swiss, Cheddar, or Mozzarella (can combine cheeses)
1 bell pepper-I like red or yellow-diced up
4 eggs
1 c. heavy cream
1/4 tsp. salt (optional)
1/8 tsp. pepper
Sprinkle meat, cheese, and pepper in a 9 inch glass pie plate-or 8x8. Beat eggs, cream and seasonings in large mixing bowl with a fork, until well blended. Pour over meat mixture. Microwave on 80% power for 9 1/2 to 11 minutes. Turn the dish halfway through cooking time. Yield: 6 servings.
But I also took 3 good, thick slices and through this together. I called it "dump" because -well frankly you could probably dump anything you have leftover in it. Lots of different veggies left over would go great in this, any kind of cheese--and mix in some chicken/turkey/sausage. This is flexible -so be very creative. Clean out the fridge and go for it.
3 slices ham cooked and cubed
1 c. shredded Swiss, Cheddar, or Mozzarella (can combine cheeses)
1 bell pepper-I like red or yellow-diced up
4 eggs
1 c. heavy cream
1/4 tsp. salt (optional)
1/8 tsp. pepper
Sprinkle meat, cheese, and pepper in a 9 inch glass pie plate-or 8x8. Beat eggs, cream and seasonings in large mixing bowl with a fork, until well blended. Pour over meat mixture. Microwave on 80% power for 9 1/2 to 11 minutes. Turn the dish halfway through cooking time. Yield: 6 servings.
FRESH STRAWBERRY FREEZER JAM
I love jam and preserves. Nothing better then making it yourself with fresh berries. I just couldn't take walking past the little beauties anymore at the grocery store. They practically leaped into my cart. So here I am....making my jam. So fast and easy. Really why wouldn't people make their own????
Measure 1 1/2 cups Splenda into bowl. Add contents of 1 pouch BALL FRUIT JELL FREEZER JAM PECTIN -stir until blended. Then I add a 1 tsp of cinnamon. (trust me, it's yummy)
Crush strawberries until they equal app. 4 cups. Stir the the pectin mixture into the crushed fruit. Stir for 2 minutes.
Ladle into freezer jam jars-leaving 1/2 inch head space. Add the lids and wallah--your done. Let stand about 30 minutes before you dive in and use it. Refrigerate up to 3 weeks or freeze up to 1 year.
This makes about 5 8-0z jars.
Measure 1 1/2 cups Splenda into bowl. Add contents of 1 pouch BALL FRUIT JELL FREEZER JAM PECTIN -stir until blended. Then I add a 1 tsp of cinnamon. (trust me, it's yummy)
Crush strawberries until they equal app. 4 cups. Stir the the pectin mixture into the crushed fruit. Stir for 2 minutes.
Ladle into freezer jam jars-leaving 1/2 inch head space. Add the lids and wallah--your done. Let stand about 30 minutes before you dive in and use it. Refrigerate up to 3 weeks or freeze up to 1 year.
This makes about 5 8-0z jars.
Tuesday, March 31, 2009
SWEET AND SOUR GREEN BEANS
These are very good. I wasn't very sure about how it was all going to come together...but it did. Success! I was wondering how my favorite and most honest critic would like them(Chris). He loved them. He finished them off.
1 can of green beans-any style-even the wax beans
1 1/2 tablespoon splenda
1 tablespoon balsamic vinegar
1 tsp spicy brown mustard
1/4 tsp onion pwder
salt and pepper to taste.
Mix all the ingrediants together in a bowl and microwave for 1-2 minutes. Serves 2. Very easily can be doubled.
I'm curious to see what you think. So please give me feedback.
Oh yeah..sorry no pic since-well-they are all gone.
1 can of green beans-any style-even the wax beans
1 1/2 tablespoon splenda
1 tablespoon balsamic vinegar
1 tsp spicy brown mustard
1/4 tsp onion pwder
salt and pepper to taste.
Mix all the ingrediants together in a bowl and microwave for 1-2 minutes. Serves 2. Very easily can be doubled.
I'm curious to see what you think. So please give me feedback.
Oh yeah..sorry no pic since-well-they are all gone.
Saturday, March 21, 2009
NUTTY COCONUT STONES
Ok, I was doing some experimenting and wala--these wonderful cookies were born. I'm so excited about them. They are like macaroons meets sugar cookie. Now I got your attention. Now this is for a 1/2 recipe-which makes about 25 cookies. So you can easily double and freeze them or take your time eating them. They are very addictive. So watch out.
1 stick of salted butter-softened
1/3 c brown sugar sub. (I used DIABETISWEET)
1/3 c splenda
1/4 tsp almond extract
1/4 tsp vanilla
1/2 tsp coconut extract
1/2 of a small box of sugar free instant cheesecake pudding mix
1 egg
3/4 c vanilla whey protein powder ( I used Designer Whey)
1/2 c almond flour
1/2 tsp baking soda
1/2 c unsweetened coconut
1/3 c walnuts
CREAM BUTTER, SUGAR SUBS, EXTRACTS AND PUDDING MIX TOGETHER. ADD EGG AND MIX WELL. ADD FLOUR AND WHEY POWDER THEN PUT IN BAKING SODA. MAKE SURE EVERYTHING IS MIXED WELL THEN ADD NUTS AND COCONUT. SHAPE INTO 1 INCH BALLS AND PLACE ON UNGREASED COOKIE SHEET. BAKE FOR 10 MIN OR UNTIL GOLDEN BROWN. LET COOL ON BAKING RACKS. ENJOY!
1 stick of salted butter-softened
1/3 c brown sugar sub. (I used DIABETISWEET)
1/3 c splenda
1/4 tsp almond extract
1/4 tsp vanilla
1/2 tsp coconut extract
1/2 of a small box of sugar free instant cheesecake pudding mix
1 egg
3/4 c vanilla whey protein powder ( I used Designer Whey)
1/2 c almond flour
1/2 tsp baking soda
1/2 c unsweetened coconut
1/3 c walnuts
CREAM BUTTER, SUGAR SUBS, EXTRACTS AND PUDDING MIX TOGETHER. ADD EGG AND MIX WELL. ADD FLOUR AND WHEY POWDER THEN PUT IN BAKING SODA. MAKE SURE EVERYTHING IS MIXED WELL THEN ADD NUTS AND COCONUT. SHAPE INTO 1 INCH BALLS AND PLACE ON UNGREASED COOKIE SHEET. BAKE FOR 10 MIN OR UNTIL GOLDEN BROWN. LET COOL ON BAKING RACKS. ENJOY!
Friday, March 6, 2009
STEAMED RADISHES WITH LEMON DILL BUTTER
OK, I know it sounds--well different. It is. It's actually very good. The tart/hot taste of raw radishes is almost totally gone when they are cooked. Plus these almost turn out like potatoes and take on other tastes of the onion and garlic too. They are pretty good and easy. Oh....and I don't want to forget to let you know that they are pretty. So PINK!
1 lb radishes, trimmed and sliced thin
1 small onion-sliced thin
2 cloves of garlic-minced
2 Tbs of unsalted butter
2 tsp fresh lemon juice
4 tsp finely chopped fresh dill
In a steamer microwave bag-steam the radishes until just tender. In a large skillet melt the butter and then add the onions and garlic. Saute them until tender then add the radishes, lemon juice, dill and SALT AND PEPPER to taste. Saute everthing for about 3-5 more minutes.
Serves 4.
Stop thinking and just try it!
1 lb radishes, trimmed and sliced thin
1 small onion-sliced thin
2 cloves of garlic-minced
2 Tbs of unsalted butter
2 tsp fresh lemon juice
4 tsp finely chopped fresh dill
In a steamer microwave bag-steam the radishes until just tender. In a large skillet melt the butter and then add the onions and garlic. Saute them until tender then add the radishes, lemon juice, dill and SALT AND PEPPER to taste. Saute everthing for about 3-5 more minutes.
Serves 4.
Stop thinking and just try it!
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