Advertisements

Tag Archives: Veggie

Quick & Healthy Roasted Chicken with veggies

Healthy and full of delicious flavors. Oven roasted chicken breasts and rainbow veggies are tender & moist and ready in fifteen minutes.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

Ingredients

1 lb. chicken breasts chopped

1 C. bell pepper chopped (any colors you like)

1/2 onion chopped

1 zucchini chopped

1 C. Broccoli florets

1/2 c. tomatoes chopped or plum/grape

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/4 tsp. paprika optional

Directions

Preheat oven to 500 degree F.

1. Chop all of the veggies into large pieces. In another cutting board chop the chicken into cubes.

2. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for fifteen minutes or until the veggies are charred and chicken is cooked through.

Source Gimme Delicious

Sorry that the pictures are a little dark, I’ll be posting better ones soon.😊

Advertisements

One Pan Ranch Pork Chops

Last weekend my family and I traveled to a little town called Weimar, Texas for my cousin’s wedding reception and to celebrate Grandparents day. We had an excellent time! 😀 Also, on the way back home from our mini vacation, I brought back a beautiful old new cookbook that used to belong to an Aunt of mine. It’s the 1943 edition of The Joy Cooking cookbook. I’m looking forward to sharing more yummy recipes with you and improving my cooking knowledge lol.

This recipe is truly the easiest 8-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It’s fast, easy and effortless. Last but not least it’s delicious!

One pan Ranch pork chops with veggies

Ingredients

4 (8-oz) pork chops, bone-in, 3/4-inch to 1-inch thick
16 oz baby, red potatoes, cut into small/medium pieces
16 oz green beans, trimmed
2 Tbsp olive oil
1 oz package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
1/8 tsp. salt
1/2 tsp. pepper
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking dish with foil and lightly grease it with non-stick cooking spray.

1. Place the pork chops and the veggies in a single layer onto the previously prepared baking sheet. In a small mixing bowl combine olive oil, garlic, salt, and pepper. Stir well. Next, drizzle the mixture on top of the veggies and pork chops. Then get a spoon and gently toss the vegetables until they are covered evenly. Sprinkle with Ranch Seasoning.

2. Place the baking dish into your oven and roast until the pork is thoroughly cooked through, reaching an internal temperature of 140 degrees F, about twenty -twenty-five minutes.* Then broil for two-three minutes, or until caramelized and slightly charred*. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of your pork chops and potatoes.*

Source  DAMN DELICIOUS

img_0497

A throw off of Tater Tots

I love tater tots! This recipe is a twist on the classical favorite!

Baked Cauli-Tots

Ingredients

3 C. (about half of the head) shredded cauliflower 
1 C. shredded sharp cheddar cheese
1 egg
¼ c breadcrumbs
1/4 tsp. salt
three grinds black pepper
½ tsp ground mustard

Instructions

Preheat your oven to 400°F. Lightly a mini muffin pan with non-stick cooking spray.

1. Rinse and shred the cauliflower. Place it in a towel and squeeze out the extra water. Combine all of the ingredients in a large bowl, and until mixed thoroughly.

2. Using a spoon, divide the mixture separating the muffin cups and press down firmly into the cups. Bake for fifteen-twenty minutes, or until golden brown

Source Cupcakes and Kale Chips

IMG_0276

Pistachios with Brussel Sprouts

 

I love eating pistachios! They are one of my favorite snacks, especially when it comes to eating healthy. I know I have already mentioned this before in a few of my posts, but since I am trying my best to eating healthier lol, one of my goals is to strive eating more veggies, particularly ones that I’m not crazy about but want to learn to appreciate them and or have not yet tried.

Furthermore, brussel sprouts are one of the veggies that I wanted to try, and I am happy to say that tonight was my night to try brussel Sprouts. My opinion on the vegetable at the moment are; well lol, I am not too crazy about them. Oh well, I gave it a try, and that’s what matters. 🙂 However, I am determined to teach my taste buds to appreciate Brussel Sprouts. Haha! 😀

Despite the fact that I’m not a huge fan of this veggie at the moment, I still had a blast cooking this healthy and delicious Pistachio with Brussel Sprouts recipe with my sister (Caylee). Also, I found it on Food Network’s Facebook page, created by Trisha Yearwood.

Pistachios with Brussel Sprouts

Ingredients

1 Tbsp. Olive oil
1 lb. Brussels sprouts, rinsed, trimmed and halved
1 shallot, finely chopped
1 tsp. finely grated lemon zest
2 Tbsp. Lemon juice
1/2 C. shelled pistachios, finely chopped
Sea salt, for sprinkling

Directions

In a large skillet, heat the oil over high-medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about five minutes, being careful not to let them burn. Combine the lemon zest, juice, and pistachios and continue to saute until completely heated through, three to five minutes. Top with a sprinkle of sea salt.

Source  Food Network

 

Homemade Ketchup

Ketchup is a favorite classic and ever since I was a kid it has always been one of my preferred dipping sauces for nearly anything from fries to chicken. 

Furthermore, have you ever looked into your refrigerator and or your pantry and discover that you don’t have any ketchup? And then you seldom think Ugh, I don’t feel like running to the store today? (lol, I understand I have been there) Well then don’t I have a perfect solution to your dilemma lol. 😀 With just a few ingredients that you usually have on hand, you can make this Homemade Ketchup at home without ever leaving your home. It’s the excellent dip for your kids (or you) – has less sugar and absolutely NO added funky ingredients, can be tweaked to your tastes, and it counts as a veggie!

Homemade Ketchup

Ingredients

one 6 oz can tomato paste
1/2 C. apple cider vinegar
½ tsp. Salt
1/2 tsp. Sugar
½ tsp. Dried oregano
½ tsp. Cumin
⅛ tsp. pepper
1 tsp. mustard powder

Instructions

Combine all ingredients in a small mixing bowl and stir well.

Source Cupcakes and Kale Chips

Coming up next week

Balsamic Honey and Mustard Pork Chops
(I have a feeling that this one is going to be so much fun!)

Crockpot Southwest Breakfast Casserole

Chicken Ceaser Salad

Yellow Squash is the new Zucchini

I have been trying my very best to live a healthy lifestyle by eating more vegetables, and I am learning how to enjoy the ones I dislike the most lol. Like, for example, asparagus and spinach. I also have attempted to eat others that I’ve never tried before. Like, for instance, Zucchini and Yellow Squash. These veggies are my new favorites. 😀 The next ones I want to try are cauliflower, eggplant and Brussels sprouts.

So anyway back to the original subject lol.

These Garlic Parmesan Yellow Squash Chips are incredibly tasty, relatively easy, crisp-tender and healthy. Not to mention they are extremely addicting. Seriously they really are delicious, and if you don’t, believe me, my plate was full of them lol.

OH! They’re also baked!! EEK!

ENJOY!

Garlic Parmesan Yellow Squash Chips

Ingredients

4 yellow squash or Zucchini
3 Tbsp. Olive oil 
1/8 tsp. salt
1/4 tsp. fresh ground pepper
1 C. Progresso Italian Style breadcrumbs
1 C. grated Parmesan cheese
1 tsp. dried oregano
1 tsp. garlic powder
cooking spray

Instructions

Preheat oven to 450.

1. Line a baking sheet with foil and set aside.
Slice squash small to medium, sliced into 1/4-inch to 1/2-inch rounds
In a large mixing dish, combine squash, olive oil, salt, and pepper; stir together until well combined. In another bowl, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder.

2. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick. Set the squash in a single layer on the previously prepared baking sheet. Lightly grease individual slice with cooking spray. This will assist with achieving a crunchier texture.

3. Bake for ten minutes; turn pan and continue to bake for eight to ten minutes, or until chips are golden brown.

Time-saving tip: For those of you who find slicing yellow squash time-consuming and or you are in a rush to go to work or school. Here is a suggestion to help yourself save time, slice the yellow squash the night before and or in the early morning on the day of when you plan on cooking this dish. Next, place the slices in two mason jars and stick them in the refrigerator.

 Source Diet Hood

 IMG_1141.JPG

Baked Zucchini Fries

Tonight was my first time ever to prepare and eat Zucchini. The result of this new encounter went really well. I actually love it lol. Although, since this was my first time to prepare Zucchini I needed to do a web search on “How to cut zucchini into fries.” as I did not have a clue how too. Lol to make this long story short I quickly learned how to form them, and they tasted excellent. 🙂

These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that these are baked!

Baked Zucchini Fries

Ingredients

1/2 C. Panko breadcrumbs
1/2 C. grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
1/2 tsp. salt
2-4 zucchini, Rinsed and quartered lengthwise
1/2 C. all-purpose flour
2 large eggs, beaten
2 Tbsp. Dried parsley

Instructions

Preheat oven to 425 degrees F.

1. Lightly grease an oven safe cooling rack with nonstick spray and place it onto a baking sheet lined with foil. In a large mixing bowl, combine Panko, Parmesan, and Italian seasoning; season with salt and pepper, to taste. In another bowl add flour and in a third bowl add the eggs. Set all aside.

2. Working in batches, dredge each individual zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

3. Put the zucchini onto the previously prepared baking sheet. Place into oven and bake for twenty-twenty two minutes, or until golden brown and crisp. Serve immediately, garnished with parsley, if desired.
When you’re ready to eat, you can dip these in your preferred dipping sauce Ranch, garlic, marinara.

Source Damn delicious

Parmesan Pork Chops & Veggie Medley

I know that Monday is one of my typical blog posting times, but since America’s Birthday is on the same day, I decided to do zero cooking lol 😀 and chose to cook today instead. As I prefer to unwind, enjoy the fireworks and let my brother and dad do the cooking. Haha! 😀

So anyway back to today’s original subject lol.

For tonight’s meal, I prepared this incredible Pork Chop and Veggie Recipe. I love it not only because my favorite ingredient Parmesan is cooked with it and flavorful. But it too practically has dishes two in one. What do you mean by that you might ask??? Well, you’ve got your main dish (pork chops) and the side you have your veggies (green beans and potatoes). So there you have it lol. 🙂 Relatively easy + less cooking + delish + little cleaning = a very happy chef 🙂

One Pan Parmesan Pork Chops and Veggies

Ingredients

1 lb (4-5 chops) boneless pork chops (Rinsed and pat dry)
16 oz baby, red potatoes, Washed and cut into 1” in pieces
16 oz green beans, trimmed
2 Tbsp. Olive oil
1 tsp. Dried Thyme
5 garlic cloves, minced
1/4 tsp. pepper
1/2 tsp. salt
2/3 C. grated Parmesan cheese
2 Tbsp. Dried parsley

Instructions

Preheat oven to 400 degrees

1. Line, a baking dish with foil and lightly, grease it with cooking spray. In a large mixing bowl combine the olive oil, thyme, garlic, pepper, salt, and Parmesan cheese Place your chops on a clean surface and brush about 1/2 of the mixture on top of the pork chops.

2. Next, place the pork chops on the previously prepared baking dish. Add the potatoes and green beans to the Parmesan mixture in the large bowl and mix until combined. Place veggies on the baking dish with pork chops.

3. Bake twenty-twenty five minutes then broil for three-four minutes until the cheese has melted and the pork is finished cooking and reaching an internal temperature of 145 degrees to 160 degrees F. Let rest three minutes. Garnish with parsley and serve immediately.

 Thank you again for reading! 

IMG_0232

Source Julie’s eats and treats

Insanely Good Lasagna Roll Ups

So in my latest veggie post about Asparagus, completely forgot to mention that spinach is another one of my most disliked vegetables.

I have noticed a number of ways to add spinach to a recipe, but none of them looked appealing to me until I spotted this spinach lasagna. I tried it…and I LOVED it! I enjoy this recipe because it is superb! In fact, it’s so good that when I took a bite I honestly almost forgot I was eating spinach lol.

This is a simple dinner that can be made for a weeknight meal and or a party. Also, the amazing thing about this recipe is that you have the choice of personalizing it. If you’re like me, for example, and don’t prefer spinach then add a pound of ground turkey or beef instead. But, please do not feel restricted to any set of ingredients, try a variety of healthy ingredients to make it your own. 🙂 

[Tweet “Hey @CharlieBrown you’ll love these easy to make spinach #lasagna roll ups! #recipe #recipes #dinner”]

Spinach Lasagna Rollups

Ingredients

One pound lasagna noodles
15 oz. Ricotta cheese
1 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
One egg
10 Oz. Frozen spinach
2 1/2 C. marinara sauce
1/2 tsp. pepper
1 Tbsp. Salt (for cooking the noodles + 1/4 tsp. For the spinach mixture)
non-stick cooking spray

Directions

Preheat oven to 400 degrees. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray.

Set aside.

1.Heat a big pot of water with a tablespoon of salt. When it gets to a full boil, Combine the lasagna noodles and cook until al dente (soft but not mushy… about twelve-fifteen minutes). When they are finished cooking, drain using a colander.

2. While the noodles are boiling, make the filling. Defrost the bag of frozen spinach in the microwave and then squeeze out as much excess water as possible. Mix the spinach in a medium-sized bowl with the ricotta, mozzarella, Parmesan, egg, freshly grated pepper and salt. Stir well until combined.

3. On a clean surface, lay out a sheet of wax paper and place a few noodles on it. Then, put a few tablespoons of the spinach mixture on each noodle. And using a spatula and or basting brush spread to coat from side to side. *Do not worry if the filling is not thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles*. 🙂

4. Roll the noodles up and place them in the previously prepared baking sheet. Keep redoing the same method until there is no more filling left. (there may be some noodles left over, these are “backups” in case any of the others rip during assembly).

5. Pour the marinara sauce over the folded noodles making sure to coat them entirely The sauce will prevent the noodles from drying out and soft while baking. Cover the dish with foil and bake for thirty minutes. Enjoy!!! 🙂

Tip on easing your stress with cooking: To help keep my fear levels down while I’m cooking, I dig listening to music and drink coffee lol. 😀

Recipe adapted from Kicking it with Kelly

Asparagus, a new favorite veggie

What are your least favorite vegetables? Lol, I will certainly tell you what my least favorites are; celery, tomatoes, and asparagus. Yes, I know you think I’m incredibly crazy for not liking asparagus. Lol, I actually can’t agree with you more on that one because I think I’m insane too. Haha! 😀

However, thankfully with the help of this cheesy baked asparagus recipe, it came to my rescue lol. It’s incredibly tasty and after my first time of trying it, I am happy to say that I am already hooked. 🙂

Cheesy Baked Asparagus

Ingredients

1 bunch asparagus

3 Tbsp. Butter

1 Tbsp. Grated parmesan cheese

3/4 C. shredded mozzarella cheese

1 tsp. Italian seasoning

1/2 tsp. house seasoning

For those of you who cannot find house seasoning at your local grocery store, I include a method for house seasoning:

(1/4 cup each garlic powder, onion powder, pepper, and Salt. (optional)

Directions

Preheat oven to 400F.

1. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside. Rinse asparagus and pat dry. Next, cut the woody part off the asparagus.

IMG_0129

2. Place the veggie on the baking sheet. In a microwave safe bowl melt the butter. Next, combine the house seasoning and parmesan cheese and mix well. Drizzle mixture on top of the vegetable.

3. Sprinkle a little bit of parmesan and place the veggie in your oven for 15 minutes. Remove and top with the mozzarella cheese and a little bit of Italian seasoning over the top. Return to the oven for additional 5-7 minutes. Bake until cheese is melted and bubbly.

IMG_0135.JPG

Recipe adapted from Just a Pinch