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Tag Archives: Veggie

Lo-Carb alternative to sub sandwiches

Bell Pepper Meatball Subs

INGREDIENTS

1 lb. ground beef

1/3 C. bread crumbs

1/4 C. chopped parsley

1/4 C. grated Parmesan, plus more for garnish

1 egg

2 garlic cloves, minced

1 tsp. kosher salt

1/2 tsp. red pepper flakes

2 Tbsp. olive oil, divided

1 (15-oz) jar marinara sauce

4 bell peppers, cored and halved

4 slices mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large bowl, combine beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes. Mix until just combined and form into sixteen balls.

2. In a large skillet over medium-high heat, add 1 tablespoon of oil. Add meatballs and cook, turning occasionally, until seared on all sides, about ten minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about ten minutes more.

3. Place bell peppers cut side up on a large rimmed baking sheet and drizzle with remaining olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more Parmesan, if using. Place remaining bell pepper halves on top and serve.

Source Delish

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Seasonal Produce Guide for February

As winter comes to a close we will start seeing more cruciferous veggies like brussels sprout, broccoli, and cauliflower showing up at the grocery store.  Be sure you are eating the freshest foods available.  That means buying as many things seasonal as you can.

February

Brussel Sprouts

Crispy Parmesan Brussel sprouts

Bang Bang Brussel sprouts

Pistachios with Brussel Sprouts

Broccoli

Fancy up your tasteless broccoli

Roasted broccoli & savory mustard sauce

Cauliflower

A twist on Chicken Wings

Parmesan Roasted Cauliflower

Fennel

Grapefruit

Greens

Leeks

Lemons

Oranges

Parsnips

Potatoes

Semi-healthy Roasted Red Potatoes

SLOW COOKER DIJON PORK CHOPS & POTATOES

Radishes

Sunchokes

Tangelos

Tangerines

Turnips

Winter Squash

Spaghetti Squash and meatballs

Yellow Squash is the new Zucchini

Skinny Butternut Squash Soup

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.😊

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

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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

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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

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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! 

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Source Julie’s eats and treats