July 14, 2013
This dish looks and tastes like summer. The vivid color of the veggies, the freshness of the herbs and the brightness of the lemon make for a healthy and delicious side during the hot summer months.
I think the corn would be tasty grilled if you have the grill on already…it helps to not heat up the kitchen. (I also like to utilize the burner on our outdoor grill.) I used shelled beans from the farmer’s market and fresh basil from my garden. Also, I did not have canola oil so I used vegetable oil and it worked great.
My husband asked what exactly succotash was, so I looked up the history. Pretty interesting.
There are many ways to prepare succotash. What’s your favorite?
July 7, 2013
I had bookmarked this recipe some time ago and just hadn’t gotten around to testing it out. I was menu planning this weekend, saw it and thought it sounded like a great summertime dinner. I was right.
I changed the recipe up a bit by omitting the 1.5 cup cooked rice (I was serving rice alongside the meal) and replacing with:
– 1/4 diced red onion
– 1 ear of fresh corn (cut from the cob)
– I cup tightly packed fresh spinach leaves, stemmed
I also drizzled the peppers with a little bit of this Cilantro Dressing from Trader Joe’s. My friend has got me hooked on it and I put it on everything now.
What are your favorite ingredients to stuff in a pepper?
- Grilled Corn and Poblano Guacamole #iloveavocados (thismamacooks.com)
- 3 Latin-inspired veggie recipes for Nat’l Eat Your Vegetable Day! (nbclatino.com)
- Food – Arroz Con Pollo (sophiajd.wordpress.com)
May 11, 2013
I love finding recipes that are not only easy and delicious, but good for you! This one does not disappoint. Another bonus is that it’s a gluten-free recipe. I made a few tweaks from the original recipe, including:
– Used caramelized onions and fresh basil leaves as toppings
– Subbed turkey pepperoni (you can omit to make it a meatless dish)
– Omitted the black olives, anchovies and sausage
I served these tasty personal pizzas alongside a quinoa salad and roasted asparagus sprinkled with blue cheese.
Quick Tip: Wrap a few garlic cloves in aluminum foil (drizzled with evoo) and roast in the oven alongside the mushroom caps.
October 1, 2012
I’m really loving cooking vegetarian on Mondays. The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually. This tortellini dish literally blew us away. I had my vegetarian friend over for dinner and she was also impressed.
I must say, the Georgia Olive Farms Olive Oil really made this dish. It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese. This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.
Fresh Tortellini with Asparagus, Peas & Parsley
- 1/3 cup Georgia Olive Farms Olive Oil
- 2 medium cloves garlic, minced
- 1/8 tsp. cayenne
- 1 lb. fresh cheese tortellini (I used herbed cheese from the Farmer’s Market)
- 1 lb. thin asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
- 1 cup thawed frozen peas
- 1/3 cup pine nuts, toasted
- 1/4 cup coarsely chopped fresh Italian Parsley
- 2 oz. fresh goat cheese, softened
- black pepper
- parmesan cheese, grated
In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.
August 26, 2012
As I’ve mentioned, I’ve started making lunch for the ladies in the office and I’m a big fan of Meatless Monday. So, when I needed something to pair with a Cream of Tomato Soup, these were the perfect match! I threw together a batch of these ridiculously easy zucchini tots one evening to “test” the recipe to make sure they were good…and, my husband and I devoured the entire pan before they could cool. Needless to say, they are delicious.
Not only are these tots easy to prepare, they can be frozen and reheated in the toaster oven for a quick breakfast or afternoon snack. An added bonus is your family will love them and it’s an tasty way to sneak some veggies into the pickiest of eaters. Feel free to play around with the vegetable and cheese combos. I think carrots, squash or broccoli would be great substitutions as would monterey jack, swiss or muenster.
- 1 zucchini, grated
- 1 large egg
- ½ onion, diced
- ¼ cup shredded reduced fat cheddar cheese
- ¼ cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Preheat oven to 400°. Spray a mini muffin tin with cooking spray. Grate the zucchini over a paper towel. Pat the excess water out of the zucchini once grated. Combine all the ingredients and season with salt and pepper to taste. Fill the muffin tins with the mixture. Bake for 16-18 minutes, or until the tops are golden. Use a knife to help remove the muffins from the pan and enjoy!
- Spicy Zucchini Pepper Soup (thehealthyflavor.com)
- Classic Zucchini Bread (kitchen-chronicles.com)
- Cheesy Zucchini Rice (todaysmama.com)
Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:
- Greek Dogs by Supper For a Steal
- Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen
- Grilled Chicken Caesar Salad by Magnolia Days
- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Zucchini, Corn and Bacon Crepes by Vintage Kitchen
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Korean omelet rice by Crispy Bits & Burnt Ends
- Lemon Dillled Salmon Croquette Burgers by Granny’s Southern Cooking
- Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
- Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- Croque Monsieurs by Juanita’s Cocina
- Summer Squash and Mushroom Quesadillas by Chocolate Moosey
- Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
- Pasta with Creamy Kale Pesto by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
- Chicken Pasta with Spinach and Beans by The Lemon Bowl
- Tomato Pie by My Catholic Kitchen
- Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Pollo a la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
- Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
- Ricotta – Tofu Tomato Toasts by Yummy Smells
- One Pot Spicy Asian Chicken and Rice by Hezzi D
- Turkey Italian Brown Rice Casserole by Momma’s Meals
- Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
- Kung Pao Shrimp by Mangoes and Chutney
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
- Roasted Butternut Lo Mein by The Meltaways
- Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
- Jerk Chicken Chili by Mrs. Mama Hen
- Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve with Fried Mix Vegetables by My Trial’s in the Kitchen
- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!
August 6, 2012
I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this was a hit last Monday. The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.
For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!
- 1.5 cup egg whites (I used egg white substitute)
- 3 large eggs
- 1.5 cups shredded, reduced-fat cheddar
- 1.5 cups shredded, Mexican-blend cheese
- .5 cup 1% milk
- .5 cup all-purpose flour
- 1 tsp baking powder
- .5 tsp salt
- 1 (16 oz) carton low-fat cottage cheese
- cooking spray (I use my Misto)
- 4 cups sliced zucchini
- 1 medium baking potato, diced
- 1 small Vidalia onion, diced
- 1 medium green bell pepper, chopped
- 1 handful button mushroom, sliced
- .5 cup chopped fresh parsley
Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy. Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese. Heat a large pan over med-high heat and coat with cooking spray. Add zucchini through mushrooms and saute 5 minutes. Add vegetable mixture and parsley to egg mixture. Pour mixture into 3qt. casserole dish coated with cooking spray. Top with remaining cheeses. Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes. The casserole will be browned on top when ready. Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!
- Meatless Mondays: Baked Vegetable Lasagna (centerforlivingpeace.wordpress.com)
October 26, 2011
This comforting dish not only looks and smells like fall, it tastes like it.
The sweet aroma of roasting root vegetables with maple syrup and nutmeg wafting from your oven will let your family know that it’s not just October outdoors, but that it’s arrived in your kitchen, as well. Although, it’s not the traditional lasagna recipe with ground beef and marinara, it’s sure to be a family favorite and has certainly been added to my fall menu rotation.
Roasted Carrot and Butternut Squash Lasagna
- 1 butternut squash, chopped into 1″ dice
- 1 bunch carrots, chopped into 1″ dice
- 4 tablespoons olive oil
- 3 tablespoons brown sugar
- 2 tablespoons grated nutmeg
- 1 tablespoon maple syrup
- 2 tablespoons salt
- 2 teaspoons freshly ground pepper
- 4 tablespoons butter
- 4 tablespoons flour, AP or whole wheat
- 2 cups half and half
- 12 sage leaves
- 1/2 cup chicken stock
- 2 amaretti cookies (amaretti is the Italian word for macaroon)
- 1 1/2 cup grated Italian fontina
- 1 cup grated parmesan
- 1 package lasagna noodles, regular or whole wheat
- 18 basil leaves
1.Combine the squash, carrots, half the olive oil, brown sugar, half the nutmeg, maple syrup, half the salt and pepper on a sheet tray. Roast at 450 degrees for 45-50 minutes, until it starts to caramelize.
2.Meanwhile, make the bechamel by combining the flour and butter in a pan for a couple minutes. Add the milk and the remainder of the salt, pepper, and nutmeg. Whisk until it starts to thicken. Remove from heat.
3.Combine the roasted vegetables with the remainder of the olive oil, amaretti, and sage leaves in a blender. Blend into a thick puree. You can thin it out with the stock until it’s the right consistency, but don’t make it too watery.
4.Put a thin layer of the vegetable puree on the bottom of a buttered lasagna pan. Put a layer of noodles and then a layer of puree and a layer of bechemel sauce. Sprinkle some of each grated cheese on top and spread out some basil leaves. Continue to layer in the same order until you have finished the puree and bechemel. Sprinkle more cheese over the top and drizzle some additional olive oil over the top. Bake covered with aluminum foil for 40 minutes at 450 degrees. Uncover and bake for an additional 10 minutes until bubbling. Let cool 10 minutes until serving.
You can even serve a small slice of the leftovers cold as a dessert…or a late night snack ;0)
June 3, 2011
I roasted these organic carrots on the grill. To make a batch at home, simply layer a cookie sheet with aluminum foil, scatter carrots on top and drizzle with olive oil and a few pats of butter. After a few sprinkles of salt and pepper, lay another sheet of aluminum foil on top and seal. I laid the pan on the grill and let the carrots roast while we grilled corn and burgers on the other side, about 30 to 40 minutes. Once removing them from the grill sprinkle with a little dill (fresh or dried) and serve. The roasting brings out such a candy-like sweetness, you could serve them for dessert!
- Two bunches organic carrots
- 1 Tbs Butter
- 1 Tbs Extra Virgin Olive Oil
- Salt and Pepper to taste
- Dill to taste