Swiss Vegetable Medley

Growing up I tried everything I could not to have to eat my cooked vegetables. I tried to feed them to the dog, I tried to hide them under my knife. For some reason I just did not like cooked vegetables, except for this recipe which I called "Good Veggies". This was the only way my mom could get me to eat cooked vegetables without fuss. In fact I would usually come back for seconds with these vegetables. I always looked forward to having these vegetables, because my mom would only make them for holidays. To this day I still make these vegetables every Thanksgiving. It just would not be Thanksgiving without them.

 

Every time I make these vegetables they not only bring back memories from childhood, but I also remember how I came to learn the name of the recipe. Shortly after my husband and I were married, I was looking though a cooking magazine and came a across a recipe named Swiss Vegetable Medley. It sounded good and I ripped it out so I could make it at a later date.

When I made the recipe and it came out of the oven I was instantly reminded of "Good Veggies" and thought these looked just like them. Much to my surprise they not only looked like "Good Veggies" but tasted just like them as well. Next time I spoke or saw my mom (don't remember which) I was so excited to tell her that I was pretty sure I had found the recipe for "Good Veggies" but better yet I was pretty sure I knew the correct name of them. What my mom told me next I was not expecting. She said "They are called Swiss Vegetable Medley." I was shocked she knew the name. Turns out she knew the name the whole time, but since I liked them so much and called them "Good Veggies" she decided to go with. I was eating cooked vegetables and that's all that mattered to her.

Swiss Vegetable Medley
Ingredients:
1- 16 ounce bag frozen California medley (broccoli, carrots, cauliflower), thawed
1 can cream of mushroom soup
1/3 cup light sour cream
1/4 teaspoon black pepper
1 cup Swiss cheese, shredded
1- 2.8 ounce can French Fried Onions

Directions:
Preheat oven to 350º F.

In a large bowl combine the vegetables, soup, sour cream, pepper, 1/2 cup cheese and 1/2 can onions. Pour into a 1 quart casserole dish. Bake covered for 30 minutes. Uncover and top with remaining cheese and onions. Bake uncovered for 5 minutes.

Enjoy!!!

Notes:
If the vegetables are watery after being thawed, drain them.
This recipe can easily be doubled or even tripled, just make sure to increase the size of the casserole dish. I use a 9x13 baking dish whenever I double or triple the recipe.

Serves: 6
Calories: 224
Total Fat: 11.9g
   Saturated: 7.7g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 33.2mg
Sodium: 309mg
Potassium: 129.3mg
Total Carbs: 20.2g
   Dietary Fiber: 2.3g
   Sugars: 4.8g
Protein: 8.4g
Vitamin A: 21.8%
Vitamin C: 36.8%
Calcium: 21.4%
Iron: 5.7%
*The nutritional information will vary slightly depending on the brands you use.

Apple Cranberry Muffins

These muffins are moist and flavorful. The sweet apple and tart cranberries are a great combination. They are a good choice for the holidays.

Apple Cranberry Muffins
Ingredients
1 egg
4 tablespoons unsalted butter, melted and cooled
1/2 cup granulated sugar
rind of 1 large orange
1/2 cup fresh orange juice
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 1/4 cups peeled and diced apples (1-2 apples)
1 cup fresh cranberries

Directions:
Preheat oven to 350º F. Grease a 12 cup muffin tin and set aside.

In a medium bowl whisk the egg lightly. Add the melted butter and whisk to combine. Add in the sugar, orange rind and orange juice. Whisk to combine, set aside.

In a large bowl, shift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and ginger. Make a well in the dry ingredients and pour in the wet. Stir with a spoon, just until blended. Fold in the apples and cranberries.

Fill the prepared muffin tin evenly with the batter. Bake for 30-35 minutes or until an inserted toothpick comes out clean. Cool muffins in pan for a few minutes and then transfer muffins to a cooling rack to finish cooling.

Enjoy!!!

Serves: 12
Calories: 101
Total Fat: 4.2g
   Saturated: 2.5g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 25.4mg
Sodium: 122.5mg
Potassium: 23mg
Total Carbs: 14.8g
   Dietary Fiber: 1.2g
   Sugars: 6g
Protein: 1.6g
Vitamin A: 3.3%
Vitamin C: 2.6%
Calcium: 0.5%
Iron: 2.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Martha Day Complete Baking Cookbook.

Tart and Tasty Stuffing

I found this stuffing recipe many years ago (although I do not remember where) and I have been making it every Thanksgiving since then. It is easy to make and it also happens to bake at the same temperature and for the same time as the rest of my Thanksgiving sides. I love it when things work out well like that.

This stuffing calls for frozen tart cherries, which makes the stuffing so tasty and adds a nice tartness to it, hence the name Tart and Tasty Stuffing. However, finding frozen tart cherries can be difficult. But don't worry if can't find the cherries because you can substitute in fresh cranberries. Just add in the cranberries at the same spot the recipe calls for the cherries. No matter which you use, cherries or cranberries, this is a great and easy stuffing to make.

Tart and Tasty Stuffing
Ingredients:
2 tablespoons unsalted butter
3/4 cup chopped celery
1/2 cup chopped onion
1 teaspoon thyme leaves
1/4 teaspoon poultry seasoning
7 ounces dried herb seasoned stuffing cubes
3/4 cup low sodium chicken broth
2 cups frozen unsweetened tart cherries, thawed and drained

Directions:
Preheat oven to 350º F. Lightly grease a 2 quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt butter. Add in celery and onion cooking for 2-3 minutes or until tender. Stir in thyme and poultry seasoning. Remove from heat and add in chicken broth and stuffing cubes, stirring until completely mixed. Gently fold in cherries. Spoon into prepared baking dish and baked covered for 30 minutes.

Enjoy!!!

Serves: 6
Calories: 94
Total Fat: 3.9g
   Saturated: 2.3g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 10mg
Sodium: 140.1mg
Potassium: 53.3mg
Total Carbs: 13.2g
   Dietary Fiber: 1.9g
   Sugars: 5.8g
Protein: 1.7g
Vitamin A: 11.4%
Vitamin C: 3.4%
Calcium: 2.1%
Iron: 4.7%
*The nutritional information will vary slightly depending on the brands you use.

Homemade Spaghetti Sauce

When my husband was diagnosed with high blood pressure and I had to start watching the level of sodium in foods, I was surprised at how much sodium was in jarred spaghetti sauces. So I went on a search to find a recipe for a homemade version.

I got really lucky because the first one I found and made was really good and better yet it was made in the crockpot. Another bonus of this recipe is it makes a big batch, so I can divide it up and freeze the extra for another time.

Homemade Spaghetti Sauce
Ingredients:
2-14 1/2 ounce can no salt added diced tomatoes
1-28 ounce can crushed tomatoes
1-15 ounce can no salt added tomato sauce
1-12 ounce can tomato paste
1 1/2 cups water
1 teaspoon dried minced garlic
1/2 teaspoon black pepper
1/2 teaspoon red pepper  flakes
1 tablespoon dried oregano
1 1/2 teaspoons dried basil
3 bay leaves
1 tablespoon Italian seasoning

Directions:
Put all the ingredients in a crock pot and stir. Cook on high for 1 hour and then cook on low for 6 hours. Remove bay leaves before serving or freezing.

Enjoy!!!

Serves: 6 (about 2 cups each)
Calories: 148
Total Fat: 0g
   Saturated: 0g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 0mg
Sodium: 270.5mg
Potassium: 13.9mg
Total Carbs: 31.8g
   Dietary Fiber: 6.6g
   Sugars: 15.2g
Protein: 6.7g
Vitamin A: 46.8%
Vitamin C: 66.7%
Calcium: 3.5%
Iron: 21.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Andrea Meyers.

Creamy Cheesy Tomato Chicken Pasta

 

This dish is beyond amazing. It was a huge hit with the whole family. In fact, my husband was more than happy to eat this for leftovers. Normally he is not a fan of leftovers, so when he enjoys a dish for dinner and for leftovers I know it definitely a keeper.

Creamy Cheesy Tomato Chicken Pasta
Ingredients:
2 teaspoons unsalted butter
4 boneless skinless chicken breasts
2 teaspoons flour
1 cup low sodium chicken broth
1 teaspoon red pepper flakes
6 cloves garlic, minced
2 ounces 1/3 less fat cream cheese
1/2 cup heavy cream
1- 8 ounce can no salt added tomato sauce
1- 14.5 ounce can no salt added diced tomatoes
1 teaspoon dried oregano
1 cup shredded Parmesan cheese
16 ounces spaghetti noodles, cooked

Directions:
Preheat oven to 400° F.

Melt butter in a skillet over medium heat and add chicken cooking until just done. When chicken is done transfer it to a baking dish keeping all drippings in the skillet.

Add flour to the skillet stirring until flour and butter are mixed. Add chicken broth, red pepper flake, minced garlic and simmer for 1 minute.

Add cream cheese, heavy cream, tomato sauce, diced tomatoes, oregano and 3/4 cup Parmesan cheese. Cook over medium high heat until thick and bubbly; stirring constantly.

Pour sauce over chicken and top with remaining cheese. Bake uncovered for 10-15 minutes.

When chicken is done slice it, put it on top of the pasta and top with sauce.

Enjoy!!!

Serves: 8
Calories: 449
Total Fat: 12.8g
   Saturated: 6.1g
   Polyunsaturated: 0.5g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 97.5mg
Sodium: 487mg
Potassium: 123.1mg
Total Carbs: 47.1g
   Dietary Fiber: 2.9g
   Sugars: 4.5g
Protein: 38.4g
Vitamin A: 11.2%
Vitamin C: 3.6%
Calcium: 19.9%
Iron: 12.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Somewhat Simple.

Crunchy Peanut Thai Quinoa Salad with Peanut Dressing

This salad is nice and colorful, such a pretty dish. 

Besides being colorful, this salad is incredibly tasty, and healthy. You have the soft quinoa with crunchy carrots, peppers, cabbage and nuts all accented by a wonderful peanut sauce.

The original recipe used cashews, but mentioned that peanuts or honey roasted peanuts would work as well. I used dry roasted peanuts, because that is what I had on hand. The next time I make this, and there will be a next time, I think honey roasted peanuts would taste really good. Cashews would taste good as well, but I think the honey roasted peanuts would only add to the delicious flavors of this salad.

Crunchy Peanut Thai Quinoa Salad with Peanut Dressing
Ingredients:

Salad
1 1/2 cups water
3/4 cups quinoa, uncooked
1 red bell pepper diced
1/2 red onion, diced
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup peanuts
1 lime

Dressing
1/4 creamy peanut butter
1 tablespoon honey
3 tablespoons low sodium sauce
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil

Directions:
In a medium saucepan combine the water and quinoa and bring to a boil. Once boiling cover pan, reduce heat to low and simmer for 15 minutes or until the water has been absorbed. Transfer quinoa to a large bowl and set aside to cool.

In a small microwave safe bowl add the peanut butter and honey. Microwave for 20 seconds. Add in soy sauce, vinegar, sesame oil and olive oil, stir until well mixed. Pour sauce over quinoa and mix well.

Add in the red pepper, onion, cabbage, and carrots to the quinoa and mix. Top with peanuts and green onions. Serve at room temperature or chilled with a lime wedge.

Serves: 6
Calories: 246
Total Fat: 12.5g
   Saturated: 2g
   Polyunsaturated: 1.2g
   Monounsaturated: 3.2g
   Trans: 0g
Cholesterol: 0mg
Sodium: 295.6mg
Potassium: 155.1mg
Total Carbs: 27.5g
   Dietary Fiber: 3.5g
   Sugars: 7g
Protein: 8g
Vitamin A: 45.8%
Vitamin C: 61.9%
Calcium: 2.4%
Iron: 11.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Tasty Kitchen.

Enjoy!!!

Lime Coconut Chicken with Coconut Rice

This chicken could not be any easier to prepare. Make a marinade and marinade the chicken for several hours. Make some delicious coconut rice. Cook chicken. Cook sauce and serve it all together.

Even though this recipe is easy, it is super delicious. The chicken is incredibly flavorful not to mention the delicious coconut rice all topped with a yummy sauce.

If you have concerns about cooking and using the marinade as sauce, you can make a second batch of marinade to use instead, cooking the same way.

Lime Coconut Chicken with Coconut Rice
Ingredients:

Chicken:
2 pounds boneless, skinless chicken breasts
3 tablespoons olive oil
1 lime, zest and juice
1 teaspoon ground cumin
1 1/2 teaspoon ground coriander
2 teaspoons curry powder
1/8 teaspoon cayenne pepper
2 tablespoons granulated sugar
2 tablespoons low sodium soy sauce
1/2 cup canned coconut milk
1 Serrano, minced

Coconut Rice:
1 cup brown rice
1 cup canned coconut milk
1 cup water

Directions:
Place chicken in a resealable bag. Combine remaining ingredients and mix well. Pour over chicken in bag, seal bag and turn to coat the chicken. Refrigerate for at least 2 hours and up to 8 hours.

To make coconut rice, combine rice, coconut milk and water in a medium saucepan and bring to a boil. Once boiling cover with lid and reduce heat to low and simmer for 45 minutes or until liquid is absorbed and rice is tender.

When ready remove chicken from bag and cook in a skillet until completely cooked.

Pour marinade into a small saucepan and bring to a boil and boil for 2 minutes, stirring constantly.

Serve chicken over coconut rice and top with sauce.

Serves: 4
Calories: 642
Total Fat: 31.9g
   Saturated: 16.5g
   Polyunsaturated: 1.2g
   Monounsaturated: 7.6g
   Trans: 0g
Cholesterol: 140mg
Sodium: 731.1mg
Potassium: 51.3mg
Total Carbs: 46g
   Dietary Fiber: 2.8g
   Sugars: 8.3g
Protein: 58g
Vitamin A:1.1%
Vitamin C: 4.4%
Calcium: 3.6%
Iron: 9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Mel's Kitchen Cafe.

Enjoy!!!