Take-out Tuesday, Broccoli & Cheese Smothered Potato Boats
Here is an irresistible side dish that will satisfy all your cravings… Crispy, soft, melty, warm, garlicy good… and fast and easy for a weeknight If you don’t like Velveeta, just use grated cheese. I love these Velveeta sauce packets, so handy and perfect on an Uptown Patty … Continue reading
Recipe Box, Balsamic Sweet Pepper Broccoli
Here’s a colorful recipe to add to your healthy collection~ The other day my son fixed roasted broccoli with sweet peppers I thought this was an unusual combo, but hey, you never know~ This is the secret ingredient that brings everything together Put the broccoli on a parchment paper lined baking sheet, drizzle with olive … Continue reading
Take-out Tuesday, Roasted Vegetable Enchilada Stack
This is a versatile little recipe you can adapt not only to your taste, but to your favorite type of cuisine! It is chock full of vegetables, and you can control the carbs and fat, just by increasing or decreasing the amounts of cheese and tortillas or pasta you use I chose to make this … Continue reading
Take-out Tuesday, Broccoli Candy
I have a little confession to make…as much as I love vegetables, I rarely eat broccoli I HATE Broccoli is my very least favorite. I know it’s full of nutrients, so I decided to roast it like I do my other favorite vegetables I adapted this from several different recipes that I found sliced garlic, … Continue reading
Recipe Box, Zucchini Noodles with Pesto, Pistachio and Pine Nuts
Zucchini is one of my favorite vegetables and this just might be my favorite way to prepare it A spiral vegetable slicer makes quick work of making “zoodles,” you know zucchini noodles You might want to cut some of the long ones 🙂 Put them on a cooking oil sprayed, foil lined baking sheet Halve … Continue reading
Take-out Tuesday, Honey Roasted Carrots with Green Beans and Sesame Seeds
Even if you think you don’t have the time or the energy to cook, remember, you can always roast some vegetables for a fast and healthy meal Drizzle carrot sticks with olive oil, honey and a little maple syrup and season with salt and pepper Bake at 400 degrees for 25-30 minutes Toss the carrots … Continue reading
Recipe Box, Tomato, Mushroom & Pesto Flatbread
To tell you the truth, I was skeptical about this recipe, I like mushrooms but this seemed like a lot… But when I saw it was from the Cafe Sucre Farine I got excited~Chris Scheuer always has vibrant recipes to share HHjr had planned all the meals for Memorial Day weekend, I did the shopping … Continue reading
Take-out Tuesday, Secret Shortcuts and Oven BBQ Ribs
I must confess, sometimes I cheat a little… yep, I am not always cooking away… I do love to cook, but not when I’m rushed or exhausted… which is so common for this time of year… so I am going to share my favorite shortcut secrets with you shhh….. When you need a little motivation, … Continue reading
Recipe Box, Garden Sliders
I was craving vegetables the other day so I pulled out what I had in the fridge and decided to create something yummy… Have you ever made baked eggplant chips? They are sooooo good. Of course, anything slathered in Parmesan cheese can’t be bad! Are you with me? Seriously, this is eye candy and mouth … Continue reading
Creations, No Guilt Phyllo Pie
Recipes that have been catching my eye lately have been savory pies, galettes, tortes, tarts & flatbreads…all are variations of each other, a crust with fillings or toppings. I had some odd vegetables, a pie crust and some phyllo and decided to create a vegetable pie. I really wanted to use the pie crust but … Continue reading
