Roasted Lemon Laced Brussels Sprouts

brusselsprouts

What You Need:

1 tbsp olive oil
2 tsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
3 (10 oz.) pkgs. Brussels sprouts, halved
1 tsp lemon juice
1 tsp lemon zest

How to Make It:

Cover a baking sheet with foil and spray the foil generously with cooking spray.
Set the oven temperature to 500 degrees and let the oven preheat.
Whisk the oil, garlic, salt and pepper together in a mixing bowl.
Add the Brussels sprouts and toss gently to coat.
Evenly spread the coated Brussels sprouts onto the prepared baking sheet.
Roast the Brussels sprouts for 15 minutes or until crisp tender, turning them occasionally.
Place the roasted vegetables into a serving bowl and toss with the lemon juice and lemon zest.

Makes 6 servings

Adding more vegetables to our diets can be a hard thing to swallow. It is vital to our health that we consume at least 3 servings of vegetables a day. It’s easy to do when remembering that the simpler the cooking the better the flavor. Roasting vegetables at high temperatures and shortened cooking time causes some of the natural sugars to caramelize giving roasted vegetables a little sweeter taste and makes them a little easier to swallow.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 58; Fat 2g; Saturated Fat 0g; Carbohydrates 9g; Protein 3g; Fiber 6g;
Cholesterol 0mg; Sodium 169mg

Almond Laced Green Beans

greenbeans

What You Need:

1 1/2 lbs. fresh green beans stem ends removed
1/2 C almonds, chopped
1 tbsp olive oil
2 shallots, sliced
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Place pan filled 2/3 full of water over medium high heat.
Add a pinch of salt and bring the water to a full boil.
Place the beans into the boiling water and cook for 15 minutes or until crisp tender.
Drain the beans, rinse with cold water and drain them well.
Toast the almonds for 3 minutes in a dry skillet shaking the skillet occasionally as they toast.
Remove the almonds to a bowl.
Pour the oil into the same skillet and heat over medium low heat.
Add the shallots and cook 5 minutes or until tender, stirring them often.
Add the beans to the skillet and sprinkle the almonds over the top.
Season the beans with the salt and pepper.
Cook for 2 minutes or until hot all the way through.

Makes 6 servings

There’s nothing like a good pot of fresh green beans to brighten your meal. These are no exception. Green beans are a great source of vitamins and almonds are very healthy for us. Frozen green beans may be used if you prefer just let them thaw before cooking them and adjust your cooking time to about 5 minutes. Try these beans as a side dish to any of your favorite main course meats.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 25 minutes
Total Time: approximately 35 minutes

Nutritional Information: (approximate values per serving)
Calories 122; Fat 9g; Saturated Fat 1g; Carbohydrates 11g; Protein 4g; Fiber 3g;
Cholesterol 0mg; Sodium 104mg

Broiled Bean Quesadillas

quesadillas

What You Need:

1 tbsp olive oil
2 tsp bottled minced garlic, divided
2 C plum tomatoes, chopped
1 C fresh cilantro, chopped and divided
1 (15 oz.) can black beans, rinsed and drained
4 (8 in.) flour tortillas
3/4 C of Mexican cheese blend, shredded
1 C frozen corn
2 tbsp lime juice
1 red bell pepper, chopped

How to Make It:

Set the oven to broil and place a baking sheet into the oven to preheat.
Place a skillet over medium high heat and add the oil.
When the oil is hot but not smoking add 1 1/2 tsp of garlic and sauté for 30 seconds.
Add the tomatoes, 1/2 C of the cilantro and the beans.
Stirring frequently, cook the mixture for 5 minutes.
Coat the heated baking sheet with a non stick cook spray.
Place the open tortillas on the baking sheet.
Spread each tortilla with 1/2 C of the bean mixture.
Sprinkle the cheese evenly over the beans.
Fold the tortilla over the filling.
Spray the top of each folded tortilla with the cooking spray.
Place the pan in the oven and broil the quesadillas for 3 minutes or until browned.
In a saucepan over high heat combine the corn, lime juice and bell pepper.
Stir in the remaining cilantro and garlic and bring the mixture to a boil.
Cook for 2 minutes stirring frequently or until heated through.
Cut each quesadilla into 3 wedges and top each wedge with the salsa.

Makes 4 servings

Broiling quesadillas is time saving in more ways than one. First it allows you to cook all your quesadillas at once instead of one at time as you would in a skillet. It also helps in keeping the filling inside the tortilla. Since there is no turning there’s no chance of the filling falling out onto the pan.

Nutritional Information: (approximate values per serving)
Calories 420; Fat 14.4g; Saturated Fat 5.5g; Protein 17.8g; Carbohydrates 60g; Fiber 10.3g; Cholesterol 19mg; Sodium 590mg

Lemon Oil Broccolini

broccoli

What You Need:

1 lb. broccolini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp lemon zest, finely grated
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Place a saucepan of water over high heat and bring to a boil.
Place the broccolini into a steamer basket and place the basket over the boiling water.
Steam for 5 minutes or until the broccolini is fork tender.
Drain well and place into a serving bowl.
Place the lemon juice, oil, lemon zest, salt and pepper into a small bowl.
Whisk until well blended.
Pour the lemon oil over the broccolini and toss to coat.

Makes 4 servings

Broccolini is a little more tender and has a little sweeter taste than our well known broccoli. If you can’t find broccolini regular broccoli will work just fine. Adding the lemon oil gives this broccoli dish a little bit of a bite and makes it a perfect side dish with any meal.

Chicken Chili with Kick

chili

What You Need:

1 Tbsp olive oil
2 lbs of boneless skinless chicken breast, cut up
2 tsp ground cumin
1/4 tsp salt
1 (16 oz.) pkg. frozen sweet pepper stir fry vegetables
1 (16 oz.) jar green salsa
1 (15 oz.) can of cannellini beans, drained well
1 (14.5 oz.) can diced tomatoes with onion and garlic

How to Make It:

Heat the oil in a skillet over medium high heat.
Put the chicken into a bowl and sprinkle with the cumin and salt.
Place the seasoned chicken into the skillet and cook 5 minutes or until browned.
Drain the chicken well then place into the slow cooker.
Stir the salsa, beans and the tomatoes with their juice in with the chicken.
Cover the slow cooker and cool on low 5 hours or on high for 2 1/2 hours.

Makes 4 servings

The kick in this chili is the green salsa. Not fond of green salsa? Use regular salsa in mild, medium or hot depending on your preference. Use any leftovers to top a taco salad or in chicken soft tacos.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 hours 5 minutes
Total Time: approximately 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 305; Fat 5g; Saturated Fat 1g; Carbohydrates 24g; Fiber 6g; Protein 41g;
Cholesterol 88 mg; Sodium 914 mg

Roasted Cauliflower with Onions Wedges

cauliflower

Wcauliflowerhat You Need:

2 T of olive oil
6 C of cauliflower florets
2 onions cut into wedges
1/2 t salt
1/2 t pepper

How to Make It:

Heat the olive oil in a skillet over medium high heat.
Add the cauliflower and onions stirring to coat with the hot oil.
Roast the vegetables for 8 minutes or until tender, stirring often for even roasting.
Season the vegetables with the salt and pepper before serving.

Makes 4 servings

Broccoli may also be added to this quick and simple side dish. Adjust the amount of cauliflower when adding broccoli so you have a total of 6 C of both vegetables. This dish goes well with beef or pork.

Preparation Time: approximately 5 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 13 minutes

Portobello Mushroom Salad with Balsamic Dressing

oilvinegar

oilvinegarWhat You Need:

3 T of olive oil, divided
2 C of Portobello mushrooms, sliced
1/2 t crushed red pepper
3 C mixed greens, torn
1 C of mozzarella cheese, cubed
3 T of balsamic vinegar

How to Make It:

Pour 1 T of the oil into a skillet placed over medium heat.
Stir in the mushrooms and peppers and cook 2 minutes stirring constantly.
Remove the pan from the heat.
Place the greens into a salad bowl.
Top with the mushrooms and peppers.
Sprinkle with the cheese and toss to blend all the ingredients well.
Whisk the remaining oil and the vinegar together well.
Pour over the salad and toss again to coat.

Makes 4 servings

If you don’t like the taste of balsamic vinegar, red wine vinegar may be substituted. Try this salad as a beginner for a steak dinner or better yet as a main course for dinner or lunch.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 2 minutes
Total Time: approximately 12 minutes

Nutritional Information: (approximate values per serving)
Calories 400; Fat 14g; Saturated Fat 5g; Carbohydrates 20g; Fiber 1g;
Protein 18g; Cholesterol 59 mg; Sodium 1,270 mg

Bacon Laced Pear Salad

Parmigiano Reggiano
Image via Wikipedia

What You Need:

8 slices of bacon
4 green onions
1 1/2 T red wine vinegar
1/4 C extra virgin olive oil
1/2 t salt, divided
1/2 t pepper, divided
8 C mixed salad greens
4 pears, peeled and sliced
1/2 C Parmesan cheese, shaved

How to Make It:

Set the oven temperature to 400 degrees and allow the oven to heat.
Place the bacon on a wire rack in a single layer.
Line a rimmed baking sheet with heavy duty aluminum foil.
Place the green onions on the prepared baking sheet.
Set the wire rack of bacon over the top of the green onions.
Bake 25 minutes or until the bacon is crisp, allowing the bacon drippings to fall onto the green onions.
Drain the bacon and green onions on paper towel and once drained and cool crumble the bacon into a bowl.
Place the cooled green onions in a bowl.
Pour the vinegar into the bowl with the onions.
Whisk in the oil and 1/4 t of the salt and 1/4 t of the pepper.
Place the salad greens into a large salad bowl.
Pour the vinegar mixture over the greens and toss to coat well.
Place the pear slices on top of the greens.
Sprinkle the crumbled bacon over the entire salad.
Sprinkle the remaining salt and pepper over the salad.
Top with the cheese before serving.

Serves: 8

Use a vegetable peeler is easily shave blocks of cheese. If you can’t find Parmesan cheese in a block, grated from a jar will work just as well. The green onions in this recipe take on a flavorful taste due to the bacon drippings. Be sure to rimmed baking sheet so that the drippings don’t over flow onto the oven surface.

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Beloved Salad Dressings

It’s salad time! We’ve got the lettuce, the vegetables, the cheese, the egg, the bacon bits and croutons. Oh no! – Can’t decide which dressing to have? There are so many choices, how do you know which one to choose? Let’s delve into the world of dressings to help with the decision.

We all know that no salad is complete without the salad dressing. Many of us go to extremes when it comes to dressing and think the more the merrier. That’s perfectly fine if health or weight is not something you’re worried with. However, bear in mind that many dressings contain tons of calories so you might want to pay close attention if you are. Let’s talk about the different salad dressings to help you decide which is best for you.

You can walk into any salad section of a grocery store and see shelves lined with salad dressings. The brands are numerous and the flavors out number the brands. Kraft, Wishbone, Hidden Valley and even a few named after some celebrities top the list. It’s a little overwhelming sometimes trying to find just the perfect flavor. The sky is the limit, unless of course you are talking about a specific type of salad. Sometimes only one flavor will do.

A Caesar salad for instance, works best with a Caesar style dressing. Cobb salad is enhanced with the ever tasteful Green Goddess dressing. Often times it’s easy to find the right dressing to recreate that perfect restaurant taste just by determining which type of salad you’ll be eating.

If you’re trying to create your own unique taste the dressing decision might be a little trickier. Often times when it comes to store bought dressings your own preferences will do the trick. Find the dressing that makes your taste buds tingle or one that you crave. You can’t go wrong when you choose a salad dressing you already know you like.

Salads are meant to be a healthy way of eating. When it comes to the dressings though, we forget that some are just not as healthy as others. We pour that dressing over the top of our salad until the fixings are hardly visible. All the while we’re thinking of the taste instead of the health factor.

It is important to read the labels on salad dressing bottles. When it comes to measuring dressing one serving usually means 2 tablespoons. Most regular dressings contain up to 11 grams of fat in 2 tablespoons. That’s not a real healthy choice for many of us.

How can we find healthier dressings? Look no further than the same grocery store shelf. Many companies are now adding low fat, low calorie dressings to their product lines. For many the taste is not that much different and the price is about the same, making them worth the difference for your health.
You can also try making your own version of your favorite dressings at home. Olive oil or canola oil along with flavored vinegar can be the base of a really great tasting dressing. Add some lemon or lime juice, pepper, poppy seeds or other spices to find just the right one for your salad.

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Roasted Walnut Pear Salad

What You Need:

4 pears
1/2 C honey
6 C salad greens
3 T extra virgin olive oil
1 C toasted walnuts, chopped coarse
1 (8 oz.) pkg. Italian cheese, shredded

How to Make It:

Peel the pears and remove the core.
Cut the pears into thick slices then cut each slice into quarters.
Pour the honey into a bowl.
Place the pear quarters into the honey and coat.
Place the salad greens into a salad bowl.
Drizzle the oil over the greens and toss to coat well.
Place the honey coated pears into the salad.
Sprinkle the walnuts over the entire salad.
Top with the shredded cheese.

Serves: 4

To toast walnuts place them in a single layer on a baking sheet. Place the baking sheet in a preheated 375 degree oven for 6 minutes, stirring occasionally, until the walnuts are a pale brown and fragrant. Cool the walnuts before adding them to the salad.

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