Kale

I don't think that I had ever tried kale before this, but I read about how nutritious it is and so I wanted to try it. Collin and I both liked it better than cooked spinach. It reduces a lot as it cooks, so don't worry that it seems like a lot. I think this was from cooks.com.

1 large bunch kale, washed, dried, and shredded (make sure to fold the leaves in half and rip out the tough stems)
3 Tbl olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 c bread crumbs

Heat the oil in a large frying pan and add the onion and garlic. Cook until soft, add the kale and cook until it gets a little wilty. Mix in the breadcrumbs. Serve over rice or as a side dish.

Green Drink

This is my mother-in-law's tried and true trick that she used to get her kids to eat some greens. She said to put celery in, but I thought it made the texture weird, so I leave it out. I think it is pretty good, and Jeanette(who refuses to eat vegetables) doesn't exactly guzzle it, but she drinks it.

Place in the blender:
a handful of spinach
a sprig of parsley
a cup of pineapple juice
Blend until very smooth (you don't want them to detect any bits or chunks!).

Spaghetti Squash Dip

I found this recipe here. I was intrigued and tried it and I loved it! It is a little like Spinach Artichoke Dip. I used Pepper Jack for some of the cheese and I liked the flavor it added.

Ingredients

• 1 spaghetti squash, halved and seeded
• 1/4 cup butter
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 cups grated Monterey Jack cheese
• 3 tablespoons grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
3. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
4. Bake in preheated oven until cheese melts, about 20 minutes.

Linguine with Vegetables

* I'm sure many of you have recipes like this, but this is my favorite way to eat my veggies!

1/2 lb. linguine
2 t. oil
1 garlic clove, minced
2 small zucchini, sliced
1/4 lb. mushrooms, sliced
2 medium tomatoes, chopped
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1 c. provolone or mozzarella cheese, grated
3 T. parmesan, grated

Cook pasta according to box. Heat oil in large fry pan on medium heat. Add garlic, zucchini, and saute for 2 minutes. Add mushrooms and cook for 1 more minute. Add tomatoes, basil, salt and pepper. Reduce heat and simmer for 3-4 minutes or until tender crisp. Add vegetables to drained pasta, add cheeses and mix until cheese melts. Sprinkle with parsley if desired.

Cabbage Salad

2 cups cooked chichen, cubed

1 lg. cabbage shredded

1-2 pkgs crushed Ramon noodles

4 green onions

4 tbsp sunflower seeds

4 tbsp almond slices

Dressing

3 tbsp vinegar

1/2 cup salad oil

1/2 tsp pepper

1/2 tsp Accent

2 tbsp sugar

Mix together and chill. Wait until serving to add Ramon noodles.

Garden Saute

It will be that time pretty soon to start cooking with all those fresh veggies! When I made this the first time, I didn't have all of those herbs so I used a lot of oregano, basil, pepper, and salt and it was still great.

1/4 c. chopped red onion (white works fine too)
1 garlic clove, minced
2 t. olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1/2 c. sliced fresh mushrooms
1 medium tomato, cut into wedges
1/4 c. chopped celery
1/2 t. lemon juice
1/4 t. dried rosemary, crushed
1/4 t. dill weed
1/4 t. Italian seasoning
1/8 t. fennel seed
1/8 t. pepper

1. In a large skillet coated with nonstick cooking spray, saute onion and garlic in oil until tender. Add the remaining ingredients; gently stir. Cover and cook over medium heat for 5-7 minutes or until vegetables are tender.

Stuffed Green Bell Peppers

1 10-oz package or frozen corn (or in a can)
1 15-oz can kidney beans, drained and rinsed
1 14.5-oz can diced tomatoes
1/4 cup salsa
1 1/2 cups cooked rice
1 teas Worcestershire sauce
1/4 teas salt
1/2 teas ground black pepper
1/4 cup chopped onion
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided

Combine all ingredients, except 1/2 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in crockpot. Cover and cook on Low 6-8 hours (high 3-4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking.

This is an easy and extremely tasty recipe. I didn't think the Worcestershire and black pepper were enough seasonings so I added cumin and chili powder. I also used red peppers because they costed less than green peppers. It is so colorful and smells delicious!

Twice Baked Potatoes

potatoes
butter
milk
sour cream
salt
garlic powder

Bake potatoes in oven on 400 for about an hour or until soft. Gently cut the top off enough to be able to scoop out the insides. Throw away the top or eat as a separate snack. Mash potatoes with the rest of the ingredients, slowly adding each one until you get the right taste. Carefully stuff back into potato skins making sure not to rip the skins. Top with cheese and put back in oven on cookie sheet until cheese is melted. Enjoy!

Potato Pancakes

This is a really easy version. It makes a great breakfast or side dish.

1 T butter
3-5 potatoes, grated
chopped onion (optional)
1 egg
1/4-1/2 c pancake mix or flour
salt and pepper to taste
parsley to taste

Melt butter in a pan. Mix the ingredients until they form a batter. Spread a tablespoon of batter for each pancake and brown on both sides. Serve with butter, sour cream, or applesauce. I think you can do this with zucchini too, although I have never tried it.

Baked Potato Soup

I tried this recipe for the first time last night, and I don't know what they are thinking--it was not a soup. But it was yummy. Next time I'm going to add a lot more liquid (chicken broth or milk), not just to make it really a soup, but also because the potatoes took forever to cook without enough liquid. Maybe keeping the lid on while they cook would help too.

Baked Potato Soup

¼ c butter
½ onion
2 T flour
1 can chicken broth
4 potatoes, cubed
½ t salt
½ t pepper
½ t garlic salt
Dash Tabasco sauce
1 c sour cream

Melt butter in a pot, sauté onions, sprinkle in flour—cook about 5 minutes.
Gradually add in the chicken broth. Stir in potatoes and seasonings. Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in sour cream. Serve with chopped green onions, crumbled bacon, and grated cheddar.

Mashed Potatoes Supreme

Mashed Potatoes Supreme
3 lbs medium red potatoes, quartered
1 package (8 oz each) cream cheese, cubed
½ cup butter, cubed
½ cup half-and-half cream or milk
1 medium green pepper, chopped
4 green onions, thinly sliced
½ cup cooked ham, sliced
1 tsp salt
1 tsp pepper
½ cup shredded cheddar cheese, divided
½ cup grated Parmesan cheese, divided
· Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
· In a large mixing bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green peppers, onions, ham, salt, and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese.
· Transfer to a greased 9x13 baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

Yummy Ants on a Log

This has nothing to do with the theme, but I fixed them for a snack, and I swear I blinked and they were gone. Note the little hand already reaching into the picture!

Make them with carrots, celery, or apples, and peanut butter and raisins, or other dried fruits.

Variation: cream cheese and little ham cubes, get creative!

Loaded Mashed Potato Casserole

I made this once and forgot to post it, so I'll play catch-up. It's one of Dave's favorites. (The picture has half onions on one side....if you're wondering=)

5 ½ cups mashed potatoes
(about 4 lbs. uncooked or 8 servings instant)
½ cup milk (if doing instant, omit and go by pkg. directions,

or if you want it a little less thick)
1 pkg. (8 oz.) reg. or low-fat cream cheese
1 cup reg. or low-fat sour cream
1 ½ tsp. garlic salt, or to taste
1 cup shredded cheddar cheese (or more if you want)
½ cup cooked and crumbled bacon (about 8 slices)
2 stalks green onions chopped *if desired*

Place first seven ingredients in a large mixing bowl. Beat on med-high until potatoes are smooth and creamy. Spoon mixture into a 13-in.x9in.x2in. baking dish. Sprinkle with cheese and bacon. (I have a microwave bacon cooker which drains the fat, or nuke it in the microwave between paper towels on a plate.) Cover and bake at 350 degrees for 15-30 minutes or until heated through and cheese is melted. Then sprinkle with green onions, if desired.

**(To make it easier on myself, I like to use kitchen shears to cut the bacon in tiny pieces and the green onions. I also prefer using instant potatoes, it's easier, and instead of adding the salt to the instant potatoes, I just substitute garlic salt instead. Sometimes when using instant, I stir everything all together in one pan using a heavy duty spatula, or beaters.)

Vegetarian Linguine

This meal is good for summer veggies. Substitute

any favorites you have. This meal also is very filling!

It makes a lot, so think about halfing it maybe.

6 oz. uncooked linguine

2 medium zucchini, thinly sliced
½ lb. fresh mushrooms, sliced OR small
can of sliced mushrooms
2 green onions, chopped (I cut them with

kitchen shears into the pan)
1 garlic clove, minced
1-2 Tbs. butter
1 Tbs. olive OR canola oil
1 large tomato, chopped (or a can of

chopped tomatoes)
1 tsp. dried basil, or 2 tsp. minced fresh basil
½ tsp. salt
¼ tsp. pepper
4 oz. provolone cheese, shredded
2 Tbs. shredded Parmesan cheese

Cook linguine. Meanwhile, in a large skillet, sauté the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. 6 servings. (I think a little less cheese would be perfect, but Dave loves it.)

Grilled Smokey Cheddar Potatoes

This can be cooked on the grill, over a fire, or in the oven and it's always tasty! I got the recipe from Betty Crocker.

4 medium potatoes, cut into 1-inch chunks
1/2 tsp salt
2 T butter or margarine
1 cup shredded smoked or regular Cheddar (4 oz)
2 T bacon flavor bits or chips (I cook and crumble my own bacon)
2 medium green onion, sliced (2 tablespoons)

Heat coals or gas grill.

Place potato chunks on 30X18 inch piece of heavy-duty aluminum foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon bits.

Wrap foil securely around potatoes; pierce top of foil once or twice with a fork to vent steam. Cover and grill foil packet, seam side up, 4-6 inches from medium heat 45-60 minutes or until potatoes are tender. Sprinkle with onions.

Fettuccine Primavera

8 oz. uncooked fettuccine
1-1/4 cups chicken broth, divided
1 small zucchini, coarsley chopped
1 small yellow summer squash, coarsley chopped
1 cup fresh broccoli florets
1 small sweet red pepper, diced
1 medium carrot, coarsley chopped
1 small onion, diced
3 tsp. dried basil
1/2 tsp salt
4 tsp cornstarch
2 plum tomatoes, cut into wedges
1/2 cup sour cream
1/2 cup grated parmesan cheese
1/4 cup minced fresh parsley

Cook fettuccine. In a large saucepan bring 3/4 cup broth to a boil. Add veggies(except tomatoes), basil and salt. Return to boil. Reduce heat; cover and simmer for 6-8 minutes or until veggies are tender-crisp.
In a small bowl, combine the cornstarch and remaining broth until smooth; stsir into vegetable mixture. Bring to boil; cook and stir for 2 minutes or until slightly thickened. Remove from heat;
stir in tomatoes and sour cream. Drain fettuccine; lpace in a large bowl. Add veggie mixture, parmesan cheese and parsley; toss to coat.

Yummy Pasta Salad

Sauce:
4 T olive oil
6 T redwine vinegar
2 cloves garlic, minced
1 T oregano
1/2 t pepper
1 t salt

Mix with a whisk and toss with veges (we grill egg plant, art. hearts, peppers, squash) and pasta.

Hidden Veggies Pasta Sauce (My favorite thing to do with garden veggies)

Cut up all manner of vegetables (carrots, celery, zucchini, mushrooms, onions, garlic and any vegetable you want to hide from you children) Sauté them in olive oil and butter. Add a large can of crushed tomatoes, 1 can or 2 of tomato sauce, 1 cube beef bullion, salt, pepper, dried basil, parsley, butter, and a touch of thyme. NO OREGANO (in Italy it is only used for pizza). If you want a meat sauce, brown mild Italian sausage and ground beef. Mix all together and simmer all day long. Sometimes I puree it to keep the veggies unrecognizable.

Serve on pasta with cheese. (I also love to make a basic white sauce to spoon on top . . . just a little creamy-ness)

Pasta Cooking Hints: Do not cook pasta with oil in the water or sauce will not stick. Do not drain all the water, or it will be too dry. Reheat pasta by running hot water over it in a colander.

Spinach Salad

Dressing:
3/4 C. white vinegar
3/4 C. sugar
1 1/2 T. grated onion
3/4 tsp. mustard powder
1 1/2 T. poppy seeds
1 1/2 tsp. salt
1 1/2 C. oil
* combine all and let chill

Salad:
1 red onion, sliced
1 head lettuce, chopped
3 bunches fresh spinach
3/4 lb. mushrooms
1/2 lb. bacon, cooked and crumbled
3/4 lb. grated swiss cheese
1 C. cottage cheese, add just before serving
craisins
* mix all salad ingredients adding dressing and cottage cheese just prior to serving.
*be sure to drain lettuce very well before putting in salad

Spinach Bake

I've made some adjustments to the recipe...when I made it for the swap, the cheese on top got WAY too dark. I think tin foil will solve that problem. To turn this into a main dish, add cooked chicken and crumbled bacon.

1/2 onion, chopped
1 1/4 pounds fresh spinach
1/4 cup flour
3 eggs, beaten
1/4 cup butter
2 TBSP. parsley
1 cup milk
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. garlic powder
1/2 cup bread crumbs
1 cup + mozzarella cheese

Saute onion. Chop spinach. Mix all remaining ingredients, except for cheese. Combine with spinach and onion in an 8x8 baking dish. Sprinkle with cheese. Cover with foil and bake 40-50 minutes. Uncover and bake an additional 10 minutes, until cheese turns golden brown.