Category Archives: Vegetables

Wash Behind your Ears!

Wash Behind your Ears!.

Salmon with Sundried Tomato and Butternut Squash

Okay, so I really wasn’t sure what to do tonight for dinner. I did know that I wanted to eat lighter than I had been in the last few weeks… and I have fallen off of the “weight loss and healthy eating wagon”…so to speak! So this is what I came up with and it was so good! This is something that I had to share with you all. It is Low Calorie, Healthy, Low Fat, Low Cholesterol and YUMMY!!
What you will need

Salmon (aprox 1/2 Lb.
1 White Onion
2 Cloves of Garlic Fine Chopped
Pesto Paste (I use pre prepared from Trader Joe’s)
Salt to taste
Pepper to taste
Old Bay Seasoning/ just a dash over the top of the fish
2 tablespoons of Extra Virgin Olive Oil
1/2 Butternut Squash/ cut into 1 inch chunks and placed in an ovenproof dish covered with tinfoil

Place salmon in a large piece of tinfoil and cover with all ingredients except the squash. Close the foil tightly making a sealed envelope in which the fish will steam. Place in oven at 375* for 35 minutes. at the same time the squash has been cut into cubes and placed in another oven proof dish and covered with foil and has been seasoned with salt, pepper,garlic powder and 2 tablespoons of butter.
Now place both in the oven for 35=40 minutes.
The salmon was moist…the flavor was so wonderful and I can’t believe I just made this up!!, Well I do just make most of my recipes up…that is what I love to do!!! So let me know what you think about this recipe!! I am looking forward to hearing from you!!

Lentil Mushroom Soup

Lentil Mushroom Soup I adapted a recipe I saw recently on Rachael Ray's 'Week In A Day' series, turning it vegan. The soup itself is very tasty but if I were to make it again I would leave the spinach out. The texture was wrong with the rest of the soup although it was very pretty. But otherwise, it was a great recipe (with my tweaks…hah!) I had hit up Trader Joe's this week so I was able to stock on affordable mushrooms, lemons and even spinach! Lentil Mushroom So … Read More

via Gazing In

Portobello Mushroom with Vegetable Melange

1 Large Portobello Mushroom sliced

1 Package Trader Joe’s Frozen Vegetable Melange

2 Tablespoons Parmesan Cheese

2 Tablespoons Moscarponi Cheese

Garlic Powder, Salt and Pepper to taste.

2 Tablespoons Olive Oil

Slice Mushroom and saute in olive oil until slightly tender, add 1 package of frozen vegetable melange and stir until vegetables are thawed and sauce begins to loosen, stir in Moscarponi cheese sprinkle with Parmesan cheese salt and pepper.

This is yet another example of…”wow, I need to make a dinner to take to work and I only have 15 minutes!”   This recipe is so simple and easy, yet  such a hit with my hubby, who was  again impressed!  Try this one and let me know what you think.  It will be one of my new “go to recipes” for sure!  I hope you like it as much as we did.  Go ahead…be creative!

Chicken Pasta with Pizaz

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Chicken Pasta with Pizaz

1/4 Head of cauliflower

1 Chicken Breast Shredded

2 Tablespoons Olive Oil

1/4 Cup Chicken Broth ( or the drippings from the chicken that you baked)

1 Green Bell Pepper cut into pieces

3 cloves of Garlic crushed

1 Onion diced

2 Tablespoons Capers

Salt and Pepper to taste

Crushed Red Pepper

Parmesan Cheese

In a large skillet brown garlic and remove when slightly brown, set aside.  Saute cauliflower first, since this will take slightly longer than the bell pepper and onion which you will want to saute just until slightly tender (do not over cook) Shred  the chicken and add to the mixture along with the capers and chicken broth.  Add salt and pepper to taste but be aware of the fact that the capers will be salty due to the brine that they are in, so you might want to go light on the salt at first.   Meanwhile  you will be preparing the pasta according to package directions…I used small shells for this recipe,  when the pasta is cooked, drain and add to the vegetable mixture, sprinkle with grated cheese.   This meal took about 20 minutes to prepare, it really is Low in Calories, Quick and Easy and Delicious!  The Chicken Breast that I used was from the Baked Chicken that I infused with the Lemon and Onion inside the cavity.  If you try this one you will not be disappointed!

I am so short on time but need a great meal to take with us to work!

So tonight is yet another night that we have to work the evening shift and I need to prepare a quick, nutritious, meal to take along.  I am thinking that it needs to be light, low in calories, nutritious, yet satisfying.  Ok…so on my last trip to the Farmer’s Market I bought two shiitake mushrooms and wasn’t sure what to do with them, so tonight is the night to use them.  I knew that the mushroom would be the base of the meal,  they are great grilled , but I don’t have the time, nor the energy to start the grill and OMG! look at the time…I need to leave the house in an hour!  Okay, so here is what I did.

In a frying pan brown 3 cloves of garlic in good olive oil, remove garlic and set aside, cut mushroom into slices and saute in olive oil until slightly softened, add greens…(I used collard greens) just until wilted.  Add 1 can white beans, salt and pepper to taste. Return the garlic that has been browned.  That’s it, dinner is done, and it took less than 15 minutes!

You have to try this recipe!  It really is yummy!

Red Wine Vinegar and Oil Roasted Chickpeas

Red Wine Vinegar and Oil Roasted Chickpeas.

Stir Fry Vegetables with Rice Sticks

Carrots, garlic,cellary,bell pepper,…go ahead, be creative!

Stir fry any Vegetables that you want in 1 tablespoon coconut oil until slightly tender (you could use sesame oil instead).   Add Teriyaki  Sauce and remove from heat.   Soften Rice Sticks according to package directions fold into vegetables.  This recipe is so quick and easy and very low in calories. 

 

Tofu and Eggplant Stirfry

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