easy broccoli salad

 

We had dinner at my friend Karen's home this evening and her husband made this salad.  It was SOOOOO good!

easy broccoli salad 

2  (12 ounce) bags of raw broccoli

1/2 cup of red onion, chopped

1 cup mild cheddar cheese, shredded

1/2 cup cooked bacon, chopped (served on the side because of the vegetarians)

1 cup creamy coleslaw dressing

In a large bowl, combine all ingredients, mix well and chill in fridge for 2 hours.

Serves 4-6

jalapeno poppers with lime cilantro dip

 

My daughter found this recipe and it's a great one!  I simplified it a little bit and honestly, I'm glad I did because just removing the seeds is work! :)  Very tasty.  Served alongside Cuban Beans & Rice.

jalapeno poppers with lime cilantro dip (adapted from Taste of Home 201 Recipes You'll Make Forever, 2019)

12 jalapeno peppers

1 package (8 ounces) cream cheese, softened (I used reduced fat)

1 1/4 cups shredded sharp cheddar cheese

4 green onions, finely chopped

few tablespoons panko breadcrumbs

lime cilantro dip

1 cup sour cream

2 green onions, finely chopped

2 tablespoons lime juice

1 tablespoon minced fresh cilantro

1/4 teaspoon garlic salt

Cut jalapenos in half lengthwise and remove the seeds.  Place jalapenos on an ungreased baking sheet.  Broil 4-inches from the heat for 4-6 minutes on each side or until lightly blistered.  Cool slightly.

In a small bowl, beat cream cheese and cheddar cheese until blended.  Stir in the onions.  Spoon into pepper halves.  Sprinkle panko breadcrumbs on the filled jalapenos.

Bake at 350 degrees for 18-20 minutes or until lightly browned.

For the lime dip, combine all ingredients in a small bowl.  Serve with poppers.

chile relleno cassesrole

 

This casserole is SOOOO good.  I have a feeling I'm going to be making this one every chance I get.  It's so easy to make, too.

chile relleno casserole (yummyhealthyeasy.com)

2 (10 ounce) cans whole green chiles (I used a 27 ounce can)

6 ounces Monterrey Jack cheese, cut into strips (I used jalapeno jack)

8 eggs

2/3 cup milk

1 cup flour

1 teaspoon baking powder

1 1/2 cups Cheddar cheese, shredded

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray, set aside.

Drain green chiles.  Place a strip of cheese into each green chile and place in the baking dish.  Once all the stuffed green chiles are inside the pan, mix together the eggs, milk, flour and baking powder in a mixing bowl.  Beat with a whisk until smooth (I needed to use an electric hand-held mixer).

Pour the egg mixture over the chiles and top with cheese.

Bake for 30 minutes.  Slice into squares and serve.

fresh veggie and herb couscous salad

 

I adapted a recipe my daughter found that she wanted me to make.  I omitted the veggies I didn't want and added the ones I did.  AND used boxes of Parmesan couscous mix.  This recipe was a snap to throw together and so fresh and delicious!

fresh veggie and herb couscous salad

2 boxes Near East couscous mix, Parmesan flavor (made according to package directions)

1 pint cherry tomatoes, halved

2 scallions, thinly sliced

1/2 English cucumber, diced

1/4 cup red bell pepper, diced

1/4 cup green bell pepper, diced

1/4 cup olive oil

2 teaspoons grated lemon zest plus 1/4 cup juice

2 cups roughly chopped leafy herbs such as dill, basil and parsley (I mostly used 1/4 cup fresh dill)

Prepare couscous.

In a large bowl, toss tomatoes, scallions, cucumber, bell peppers and fresh herbs. 

Combine olive oil with lemon zest and juice.  Add to the salad.

Toss and serve.

vegged-out pumpkin and black bean soup

 

Not exactly seasonal but one of my daughter's had this recipe in a stack of recipes to try...so we tried it...and everybody liked it.

vegged-out pumpkin and black bean soup (Costco Connection, October 2020)

1 tablespoon olive oil

5 green onions (white parts and light green parts) thinly sliced

1 red bell pepper, chopped

3 cloves garlic, minced

1 1/2 teaspoons ground cumin

1/2 teaspoon dried thyme

2 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can pure pumpkin

1 (14.5 ounce) can petite diced tomatoes, undrained

1 (14 ounce) can vegetable broth

1/2 cup water

1/2 teaspoon salt, or more to taste

1/8 teaspoon cayenne pepper, or more to taste

Heat oil in a very large nonstick saucepan over medium heat.  Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft.  Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. 

Add beans, pumpkin, tomatoes and their juice, broth and water; bring to a boil.  Reduce heat to low; cook for 10 minutes.  Stir in salt and cayenne pepper.  Top each serving with sliced dark green onion tops.  Makes 8 (1-cup) servings.

egg-and-tater bake

 

My daughter gave me some recipes she'd like for me to make so I made this one.  It was a hit- and it's FULL of good veggies! 

egg-and-tater bake (Women's Day magazine Fall 2020)

1 pound (4 cups) frozen potato puffs

2 tablespoons olive oil

1 medium onion, finely chopped

kosher salt and pepper

1 red bell pepper, diced

8 ounces cremini mushrooms, halved

1 clove garlic, minced

3 plum tomatoes, cut into 1-inch pieces

1/2 bunch fresh spinach leaves, roughly chopped

8 large eggs

2 ounces extra-sharp grated Cheddar cheese, grated

Heat oven to 400 degrees.  Arrange potato puffs on baking sheet and bake 20 minutes.

Meanwhile, heat oil in large ovenproof skillet on medium.  Add onion, season with 1/2 teaspoon each salt and pepper, cover and cook, stirring occasionally, 5 minutes.

Add red pepper and mushrooms and cook, stirring occasionally, until just tender, 5 to 6 minutes.  Toss with garlic and tomatoes and cook 1 minute.  Fold in spinach and puffs.

Make 8 small wells in vegetable mixture; carefully crack 1 egg into each.  Sprinkle with cheese and bake eggs to desired done-ness, 15-18 minutes for slightly runny yokes.