RANCH CHICKEN, POTATO & GREEN BEAN BAKE

A lady posted this on my facebook page so I thought I would share it here. You know I don't eat chicken, but I know many of you do.

LEMON PARMESAN BROCCOLI

 2 (12-oz each) fresh broccoli florets

3 tbsp olive oil

3 garlic cloves, minced

1/2 cup grated Parmesan cheese

3 tbsp lemon juice

lemon slices for garnish, optional

Grease or line with parchment paper a baking sheet that has sides. Heat oven to 400 degrees.

In a large bowl, toss the broccoli florets with the remaining ingredients to coat. Transfer to the prepared baking sheet and bake at 400-degrees for 15 minutes.

Garnish with the lemon slices, if desires

Yield: Serves 6

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HONEY ROASTED CARROTS

2 lbs carrots

3 tbsp melted butter

2 tbsp honey

1 tbsp orange juice

1 garlic clove, minced

1/4 tsp salt, optional

Preheat oven to 400-degrees. 

Trim carrots and cut into sticks; transfer to a baking sheet.

In a bowl combine butter, honey, orange juice, garlic and salt. Pour over carrots and bake at 400-degrees and bake 45 minutes.

Garnish as desired.

Yield: 6 to 8 servings

Note: The sauce is also good over sweet potatoes.

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GARLIC-PARMESAN MASHED POTATOES

2 cups water

3 tbsp butter 

1 tsp garlic powder  

2 pkgs (4-oz each) Idahoan Buttery Homestyle Mashed Potatoes

3/4 cup milk 

1/2 cup grated Parmesan cheese

3 tbsp chopped chives

Place first three ingredients into a pan and bring to a boil. Remove pan from heat.

Add the potatoes, milk, cheese and chives. Whisk mixture until smooth. Top with a pat of butter, if desired.

Serves 6

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STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut half inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

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CHEESY DUCHESS POTATOES

Total time on this recipe is a little over an hour but only 15 minutes of your time. The remaining time is the potatoes baking in the oven. You might try microwave baking if in a hurry.

8 russet potatoes

1/2 cup grated Gruyere cheese

1/2 cup low-fat sour cream

2 eggs

2 tsp minced fresh thyme

1/2 tsp salt

1/4 tsp pepper

Heat oven to 400-degrees. Scrub potatoes and bake until tender, about an hour. Allow to cool slightly so you can cut a slice off the top of each potato. Scoop out the flesh from top to bottom into a bowl. Discard the top skins. Mash the potato flesh until smooth. Stir the remaining ingredients into the mashed potatoes.

Arrange the potato shells on a baking sheet. Spoon or pipe the mixture into the shells. Coat the tops with cooking spray then bake until hot, around 20 minutes. Broil until the tops are golden.

recipe and photo First for women 2022

CHILI NACHO BAKED POTATOES

8 (4-oz each) white potatoes

1 can (15.5-oz)  kidney beans

1 can ( 15-oz) beef chili without beans

1 cup shredded sharp cheddar cheese

1/4 tsp smoked paprika

1 tbsp chopped fresh cilantro

Sour cream for serving, optional

Preheat oven to 350-degrees. 

Prick potatoes all over with a fork and microwave until tender. Allow to cool slightly.

In a bowl, combine beans and chili; set aside.

Halve potatoes lengthwise and scoop out potato flesh, leaving a 1/4-inch shell. Reserve the potato flesh.

Transfer the potato shells to a baking dish. Dividing evenly, spoon chili mixture into the shells. Top with the potato flesh then the cheese. Sprinkle with paprika. Bake until heated, 10 to 15 minutes. Sprinkle with cilantro. If desired, serve with the sour cream.

recipe idea and photo First for women 2023

POTATO BEET PANCAKES

1 (8-oz) potato, peeled, grated

1 (4-oz) beet, peeled, grated

1/2 cup grated onion

1 egg, beaten

2 tbsp all-purpose flour

1 tbsp undrained prepared horseradish

6 tbsp olive oil

Sour cream and chopped chives, optional

Heat oven to lowest setting. In bowl, mix potato, beet and onion. Transfer mixture to paper towels and squeeze out excess liquid. Return to bowl; stir in egg, flour, horseradish, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Working in 3 batches, in nonstick skillet, heat 2 tablespoons oil per batch over medium heat. Drop mixture by rounded tablespoonfuls into oil; cook, flipping once, until browned, 2-3 minutes per side. Drain on paper towels.

Transfer pancakes to baking sheet and keep warm in oven while cooking remaining pancakes. If desired, serve pancakes with sour cream and chopped chives.

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GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter

1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained

In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.

Fold in green beans and heat through. Simmer, stirring gently occasionally.

Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.

This recipe and photo were sent to me by a friend a few years ago.

MAPLE-ROASTED BUTTERNUT SQUASH PUREE

A tasty dairy-free side dish.

6  lbs butternut squash, peeled, seeded, cubed (about 6 cups) 

3 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

3 tbsp maple syrup

1/3 cup lite coconut milk

1 tsp minced fresh chives 

Heat oven to 350-degrees. On a rimmed baking sheet, toss squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt 1/4 teaspoon pepper. Roast, stirring once, until tender, 35 to 40 minutes. Transfer to a large bowl and let cool slightly.

In batches, in food processor, pulse squash with the maple syrup, remaining oil and coconut milk until smooth and creamy. If necessary, reheat in the same pot over low heat. Transfer to a serving bowl and sprinkle with the chives.

Yield: 6 servings

file photo and recipe First for women 2023

MAPLE MASHED SWEET POTATOES

2 (29-oz) cans cut sweet potatoes

1/4 cup butter, cut into pieces

1/4 cup pure maple syrup

1 tsp pumpkin pie spice

Salt and ground black pepper

Chopped toasted pecans and additional maple syrup, optional

Drain sweet potatoes and place potatoes in a large microwave-safe bowl. Cover and microwave on high (100% power) 5 minutes. Drain well.

Stir in butter, maple syrup and pumpkin pie spice. Use a potato masher to mash potato mixture. Season with salt and pepper. If using, sprinkle with the chopped toasted pecans and drizzle with additional maple syrup.

Note from Linda: I would not add salt, especially if you use salted butter.

recipe and  photo Sandra Lee

OLD FASHION HOOSIER GERMAN CABBAGE

1 medium head cabbage, grated

1/2 cup boiling water
1/2 tsp salt
1 egg
1/3 cup white vinegar
3 tbsp sugar

In a large skillet or a saucepan, cook the cabbage in the boiling water with the salt for two minutes. Drain water from the cabbage. In a small bowl combine the egg, vinegar, and sugar. Pour the egg mixture over the cabbage, cooking while stirring, only until the egg congeals. Remove from heat and season with more salt and black pepper, if desired.

Often served with barbecued chicken and with ham.

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SWEET POTATO FRIES

4 large sweet potatoes, peeled, cut into 1/2-inch thick fries 

3 tbsp olive oil

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

2 tsp lemon or lime zest

Flaky sea salt, optional

Heat oven to 400-degrees. Coat large rimmed baking sheet with cooking spray. 

In large bowl, toss potatoes with oil, garlic powder, cumin, paprika, salt and pepper. Transfer potatoes to baking sheet; spread out in single layer. Bake, turning occasionally, until tender and golden brown, about 25 minutes. Meanwhile, if desired, toss citrus zest with the sea salt. Transfer fries to napkin-lined serving bowl, sprinkling with citrus salt, if using.

Yield: 6 servings

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SMOKY CAULIFLOWER

This is a delicious side dish from TOH, 2013.

1 large head cauliflower broken into 1-inch florets (about 9 cups)
2 tbsp olive oil
1 tsp smoked paprika
3/4 tsp salt
2 garlic cloves, minced
2 tbsp minced fresh parsley

Place cauliflower in a large bowl.

Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

Sprinkle with the parsley.

Yield: 8 servings

Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

LOADED CAULIFLOWER

A friend of mine posted this recipe on her facebook page. I love it and thought I would share it with my readers.

Ingredients:

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.

Here is the info from the fb post: https://www.facebook.com/groups/GettingFitwithDavid

FRIED CORN AND ONIONS

This is an old recipe from the 1960s.

1/3 cup butter or margarine
2 medium onions, sliced thin
2 12-ounce cans Mexican-style whole kernel corn, drained

Melt butter in skillet.  Add onion; sprinkle with some salt and a dash of pepper.  Cover; cook over low heat 5 minutes, shaking skillet often.  Add the corn; mix.  Heat uncovered 5 minutes, stir often.  Season to taste. Serves 6 to 8.

recipe from this book

OVEN CORN ON THE COB

I saw this on Pinterest but wasn't sure.  However, a friend of mine did her corn this way and she said she will always cook hers this way now.

Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

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OLIVE OIL-POACHED BROCCOLI WITH GARLIC AND LEMON

Kosher salt

1/2 cup extra-virgin olive oil

3 medium garlic cloves, thinly sliced

 1/4 tsp red pepper flakes

 1 1/2 - 1 3/4 lbs broccoli, stems peeled

Grated lemon zest, to serve

Finely grated Parmesan or Romano cheese, to serve (optional)

Heat oven to 425-degrees and place rack in middle position. 

In a large bowl, combine 3 tablespoons water and 1 teaspoons salt; stir until salt dissolves. Stir in the oil, garlic and pepper flakes.

Cut broccoli into spears with stems of about 1 1/2-inches. Add broccoli to the bowl and toss until evenly coated. Transfer to a 9 X 13-inch baking dish, keeping broccoli in an even layer; drizzle on any oil mixture remaining in the bowl. Cover tightly with foil and bake until a skewer inserted into the thickest part of the stems indicates tenderness, approximately 30 to 35 minutes.

Immediately upon removing from oven, remove foil. Transfer broccoli to a serving platter and drizzle with the liquid in the baking dish. Sprinkle with grated lemon zest and the cheese, if desired.

Yield: 4 servings

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VEGETABLE SALAD WITH HOMEMADE VINAIGRETTE

5 medium red potatoes

1/2 lb fresh green beans, broken into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1 cup frozen corn, thawed
1 rib of celery, sliced thin
1 medium carrot, shredded
2 or 3 green onions, sliced thin
1 1/2 cups cubed mozzarella cheese

Cut potatoes into 1/2-inch slices and quarter each slice.  Place in a large saucepan and cover with water; bring to a boil.  Reduce heat and cook, covered, until potatoes are just tender, drain.

While potatoes cook, place the green beans in a small saucepan and cover with water.  Bring beans to a boil; reduce heat and cook, covered, just until crisp-tender, approximately 10 minutes; drain.

Combine the bell pepper, corn, celery, carrot, green onions and cheese in a large serving bowl.  Add the potatoes and beans.  Pour the vinaigrette over all and toss lightly to coat.  Delicious served either at room temperature or chilled.

Homemade Vinaigrette:
2/3 cup olive or canola oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper

Using a wire whisk, whisk all the ingredients together in a small bowl.  Pour over the vegetables, toss to coat well.

Note: Also, just a good homemade salad dressing for your green salads and pasta salads as well.

 

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OLD FASHION HASHED BROWN POTATOES

1 1/2 lbs (about 4 medium) baking potatoes, peeled and shredded

2 tbsp grated onion
3/4 tsp salt
1/8 tsp pepper
3 tbsp butter flavor shortening

Rinse and drain potatoes thoroughly. In a medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In a large skillet, melt the shortening. Add potato mixture to the pan and spread out evenly. Cook over medium-high heat for 13 to 15 minutes or until golden brown and tender. Using a spatula, turn potatoes after about 6 to 8 minutes.

Yield: 4 to 6 servings

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