Roasted Curried Veggies

Frozen veggies - a mix of broccoli, cauliflower, and and carrots is always a safe bet

Olive oil

Fill a sheet pan of frozen veggies, drizzle with olive oil and sprinkle with spice blend and salt. Roast for 50-60 minutes at 400F.

Spinach in a Hurry (Green Smoothie)

I've been stocking up on healthy, dairy-free snacks in preparation for the arrival of the new baby.  I found several versions of this on Pinterest and had to give it a try.

1 bag frozen spinach
3/4 c peanut butter
1/4 c cocoa powder
1 c almond milk (or more depending on texture)
(3 servings)

Puree until smooth.  I did mine in a food processor, because I thought my hand might vibrate off if I used my trusty old stick blender.  I added most ingredients until it tasted just right, then split it into three jars for the freezer.  They thaw pretty well in just about 30 minutes (about the time it takes me to get lunches packed and everything else ready), then I've got some easy veggies and protein!

Blue Cheese Coleslaw

1 c olive oil mayo
2 tbs apple cider vinegar
1 tsp salt
1 tsp pepper
2 tbs mustard
3 shredded cabbage
1 c blue cheese crumbles


Mix together all bu the lat two ingredients in a bowl briskly with a fork.  With a spatula, stir in the cabbage and blue cheese.  Refrigerate for several hours.

Warm Quinoa and Spinach salad

½ c cooked quinoa
½ c feta
1 c cooked spinach
2 tbs garlic-y vinaigrette

Mix ingredients.  This was simple.  And fantastic.

Sauteed Cabbage and Onions

1 head cabbage, sliced
2 onions, diced
3 tbs garlic salt

Saute in olive oil on medium high heat for about 20 minutes. Fantastic with turkey.

Cabbage and Barley Soup

1 head cabbage
2 onions, diced
3 tbs garlic salt
3 can chicken broth
1 c barley

Saute onion, cabbage, and garlic in olive oil until soft.  Add broth and barley.  Simmer at least 30 minutes. Very hearty, filling, and great comfort food.

Spinach Dip

1 package frozen spinach, thawed
1 package frozen artichoke hearts, cooked according to directions (I got the Bird’s Eye ones and they were fantastic)
3/4 c non-fat Greek yogurt (I used Fage, or Faye, or however you spell it)
1/2 c parmesan
1/4 c mayo
2 tbs garlic salt

Puree with stick blender.  You can bake it at 200 to heat through, but its not necessary. Good on whole grain crackers, turkey slices, or stuffed into tomatoes.

Fast Broccoli Cheese Soup

1 bag frozen broccol
1 can chicken broth
½ onion, diced
I c velveeta, cubed
Salt and pepper to taste
Saute onion for 5 minutes in stewpot.  Microwave broccoli for 3 minutes to soften.  Add broth, broccoli, and velveeta to pot, cover, and turn to medium high. Heat until melted through, blend with stick blender to desired consistency.

Easy Thai Curry Vegetable Soup

1 bag frozen peas
1 bag frozen mixed vegetable
1 can coconut milk
2-3 c water
2 tbs red curry paste
1 tsp fish sauce
1 tbs chopped lemon grass
1 tbs lime juice
1 tbs ginger

Bring to a rolling boil.  Simmer for 20-30 minutes.  Add sri racha to taste, then serve.

California Salad

Turkey Cubes or leftover chicken
Crumbled Goat cheese
Dried blueberries (or cranberries)
Pecans
Honey Mustard Dressing
2 c shredded lettuce

Occasionally, while shopping, my kids have meltdowns.  Even if you don't have kids of your own, you've probably seen it.  Laying in the cart, crying, or screaming, sometimes laying on the floor in that completely unselfconscious way.  Often, this is because they're hungry or tired.  I often try to carry the spare granola bar, or bag of nuts.  But sometimes we visit the Target Cafe.  And, I was surprised when I found a salad that I loved!  I was starting to look for excuses to eat there.  Then, I wised up and realized that I could make it in about 5 minutes at home.

Bacon Turkey Salad

Turkey Cubes
Crumbled turkey bacon
Grated cheddar
Diced tomatoes (or cherry tomatoes to save the cutting)
Ranch dressing
2 c shredded lettuce

Quick Taco Salad

Leftover taco filling
Tomatoes
Grated cheddar
1/2 c salsa + 1/2 c sour cream (or ranch dressing)
2 c shredded lettuce

Quick Greek Salad

Feta
Leftover chicken or turkey
Tomatoes
Pecans
Parmesan Garlic Dressing
2 cups shredded lettuce
pitted Greek olives

Quick Cobb Salad

1 boiled egg
Crumbled turkey bacon
tomato
Blue Cheese
Vinaigrette - usually Newman's Parmesan Garlic, but whatever is handy

2 c lettuce

Creamy Tarragon Peas

1 package frozen peas (not thawed)
3 tbs olive oil (enough to coat pan)
1/2 c evaporated milk
1 tbs dried tarragon
Garlic, salt, and pepper to taste

I got this idea from a Cook's Illustrated recipe, but made a few adjustments based on what was on hand.

Heat the oil on medium high.  When warm, add peas and other ingredients.  Heat through, about 6-8 minutes.

Sauteed Okra with Tomatoes

Adapted from Martha Stewart (here).

1 package frozen okra

1 onion chopped

1 tbs garlic salt

½ c red wine

1 can tomatoes

2 bay leaves

1 tbs dried thyme

Salt and pepper to taste

Saute onion on medium high heat for about 3 minutes.  Add garlic salt and wine.  Cook until reduced by half, 3-5 minutes.  Add thyme, bay, tomatoes, and okra.  Season with salt and pepper.  Turn to medium high and cook anout 6 minutes.

Not bad, but I never went back for any of the leftovers.  Not my thing.

Roasted Brussel Sprouts with Bacon and Onions

1 package frozen brussel sprouts
Handful of sliced onions
Olive oil
Salt, Garlic, Pepper
1/2 c parmesan

Preheat oven to 450F.  Dump brussel sprouts in a roasting pan and layer onions on top.  Drizzle with oil and sprinkle with salt, garlic, and pepper.  Roast for 45 minutes.  Take out and toss with cheese.

Cold Broccoli Salad

24 oz broccoli florets (that’s alot. You can halve this if you’re not as freaky into this salad as I am)
1/2 c raisins
2/3 c dry roasted sunflower seeds
2/3 c low fat turkey bacon
1 c balsamic vinegar onions
Dressing:
2/3 c mayo (Homemade, low fat, whatever you prefer)
1/2 c balsamic vinegar
1 tsp sugar or sugar substitute (optional - this is between you and your SB choices :)
Mix together. It’s best if it sits in the fridge overnight. The first time I mixed it up, it didn’t seem to have enough dressing but was fine once it sat in the fridge overnight. It’s really good with rotisserie chicken, or baked chicken breast, or other protein of choice.

Roasted Parmesan Broccoli

1 package of broccoli florets
3 tbs olive oil
1 c Parmesan

Preheat oven to 450°F. Dump broccoli into roasting pan, drizzle with olive oil and sprinkle with salt. Roast broccoli until crisp-tender and stalks begin to brown, about 30 minutes. Remove from oven, and toss with cheese. We had this with the parmesan chicken bites, but there wasn’t actually much left over because I ate about half of it while I was cooking.

This has become a favorite and we have it at least 2x a week! A bag of frozen broccoli works just as well and takes makes it even easier.

Slaw with Creamy Asian Dressing

¼ c mayo
2 tbs rice vinegar
1 tbs mirin
1 tbs soy sauce
2 tbs lemon juice
1 tbs dried red pepper flakes
1 package coleslaw mix (cabbage)

This recipe is adapted from Bon Appetit, Y’All a great cookbook that, in part, inspired my project.

Made 8 june, 2010. I didn’t think it was flavorful enough, but Will liked it. Served it with soy poached chicken. The leftovers made a pretty good chicken salad, though.