Autumn Chopped Salad

I have made Autumn Chopped Salad a few times now because it is so tasty!  This salad makes a great side dish or even a light meal anytime of the year!  

Ingredients (printable recipe)
6-8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup roasted pecans, chopped
8 slices crisp cooked bacon, crumbled
4-6 oz. feta cheese, crumbled
Poppy Seed salad dressing like T. Marzetti's
Balsamic vinaigrette
Directions
1. On a large platter or shallow bowl, combine lettuce, pears, cranberries, pecans, bacon and feta. 
2. In a small bowl, whisk together poppy seed and balsamic dressings. Use about 70 percent poppy seed and 30 percent balsamic vinagrette. Whisk until combined and drizzled over salad and enjoy!

Adapted from Espresso and Cream

I whisked the poppy seed and balsamic vinaigrette together before drizzling on top of the salad.

The Results...
I really like the combination of ingredients in this salad.  Everything tastes great together and there isn't anything "weird" that the kids won't eat. 

I share recipes at these link parties.

reade more... Résuméabuiyad

Broccoli Salad

I first found and shared this recipe for Broccoli Salad almost 2 1/2 years ago.  I can't believe it's been that long!

I'm reposting this recipe because it is still a family favorite.  We have made this many times over the last 2 1/2 years.  It's a great dish to bring to parties, potlucks, picnics and barbecues.  I've also made this at Christmastime because of the pretty, bright red and green colors in this salad.   I updated the photo and added a printable recipe.  Enjoy!

Ingredients (Printable Recipe) 

1 head broccoli
1 pint grape tomatoes

6 to 8 slices cooked bacon, crumbled

1/2 cup finely chopped red or white onion

1/2 cup golden raisins

4 or 5 ounces cheddar cheese (our favorite is Hickory Farms smoked cheddar)

1 cup mayonnaise

2 tablespoons white vinegar

1/4 cup sugar

Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets. Place in a large bowl. Wash tomatoes and add to bowl. Add the crumbled bacon, onion, raisins and cheese. In a small bowl, combine the remaining ingredients to make the dressing, stirring well. Add to broccoli mixture and toss gently.

Adapted from Paula Deen's recipe on foodnetwork.com

Results...
Everyone in our family likes this salad.  Even my 6 yr. old (who says she, "hates broccoli") likes this salad.  I found a way to get her to eat broccoli!  This is one of our family's favorite ways to eat broccoli!


I share recipes at these link parties.

reade more... Résuméabuiyad

Veggie and Cheese Biscuits

We've almost finished our first week of school and I am tired!  I'm glad we have a long weekend coming up.

This is the first year that I am driving 3 kiddos to 3 different school buildings.  I'm happy that the kids get to stay at their schools even though we have moved 20 minutes away into a rental house while our new home is being built.  I'm not as happy about becoming a full-time chauffeur and waking up at 5:45am.  Oh, and did I mention that our rental house only has 1 bathroom for all 6 of us to get ready in the morning!  Crazy, I know.  But, it's only temporary until our home is finished sometime next year. 

I've been trying to plan ahead as much as possible for meals since we are very busy right now.  My son joined the cross country team this year and by the time I have picked everyone up from school and practice, it's already dinner time when we get home.

So, I need some quick and healthy recipes like these Veggie and Cheese Biscuits.  These biscuits can be made ahead of time and simply reheated when needed.  I made 3 batches last week and stored some in the refrigerator and freezer.  They reheat well in the microwave and make a great snack or side dish.  My mom made these when I was a kid and I have always liked them. 

Ingredients (printable recipe)
1 (12 oz) can Pillsbury Grands Jr. buttermilk biscuits (make sure you get the Junior size)
2 cups chopped broccoli, cooked and drained
5 oz. cheddar cheese, shredded
1 large tomato (or 2 smaller tomatoes), diced
1/4 cup minced green onion or sweet onion
1 1/2 Tablespoons melted butter
Salt to taste
Cooking spray for muffin pan
Directions
Preheat oven to 400 degrees F. Spray muffin pan with cooking spray. Roll out biscuits into 4 inch circles. Press into muffin pan. Set aside.

In a bowl, combine remaining ingredients. Mix well. Spoon equal amounts into each biscuit. Bake until golden brown, about 12-13 minutes. Remove biscuits from pan and let cool slightly. Makes 10 filled biscuits.

Store extras in refrigerator and reheat in microwave for about 30 seconds. I've also stored these in the freezer and reheated them in the microwave for about 2 minutes at 80% percent power. (Each microwave is different, so you may need to adjust the times to what works with your microwave.)

Source: Mom

First, I washed and diced the veggies. I steamed the broccoli before I chopped it.

Next, I rolled out my biscuits and put them inside the muffin pan.

Then, I mixed up the rest of the ingredients and........

started filling the biscuits inside the muffin pan.

There should be just the right amount of filling for 10 biscuits. Keep Packing and filling all the cups until you're out of the veggie/cheese filling. (I wish the cans of biscuit dough contained 12 biscuits, instead of only 10, oh well.)

Ready to eat!

The Results... 
Delicious!  My husband doesn't like canned biscuits (he prefers homemade), but he still likes these Veggie and Cheese Biscuits.  I like how easily they reheat in the microwave.  I can warm a couple up for a quick lunch in the afternoon.  The kids were split on these.  My son liked them, but my daughters didn't care for them, but they are not big fans of broccoli or onions.

This is a recipe you can "play" with and change the veggies if you like.  Just soften/cook any veggies that are crunchy like broccoli before adding them to the mix.

I'd like to know what quick and healthy recipes you make!  Share them here or over at our facebook page.  Thanks!

I share recipes when I can at these linky parties.

reade more... Résuméabuiyad

Roasted Asparagus

My 5 yr. old is usually picky when it comes to eating veggies, but she loves asparagus.  While we were out grocery shopping last week, she got really excited when she saw asparagus in the produce section.  She pointed and shouted, "Look mom!  Asparagus!"  Of course I had to buy some.  I usually steam asparagus on the stove top, but this time I decided to try this recipe for roasted asparagus from Ina Garten.

Ingredients (printable recipe)
about 2 pounds fresh asparagus
olive oil
kosher salt
freshly ground black pepper
Directions
Preheat oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 20-25 minutes, until tender but still crisp.

Source Foodnetwork~Ina Garten

Look mom! Asparagus!

The ends should just snap off as you bend them.

Ready for the oven!

The Results...
If you like asparagus, then you will like Roasted Asparagus.  We don't have many asparagus fans in my family besides me and my 5 yr. old.  The only thing I would do differently next time is buy larger asparagus spears.  Ours were very skinny.  I learned from Ina's video on Foodnetwork that larger spears actually have more flavor, but you will need to peel the stems before roasting.   


I share recipes at these linky parties. 

reade more... Résuméabuiyad

Nacho Pizzas

This is Na--cho ordinary pizza.  (Sorry I couldn't resist.)  I made Nacho Pizzas twice last week because my family just loved them!  They are basically nachos, but in pizza form.

I found this recipe while I was searching for heart healthy recipes.  Nacho Pizza doesn't sound healthy, but it's full of good stuff for you like veggies and beans.  The crust is a corn tortilla that is brushed lightly with olive oil and baked until crispy in the oven. 

Easy, delicious, healthy and kids love it!  What more could you want?

Ingredients (printable recipe)
4 (6 inch) corn tortillas*
4 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
1 fresh jalapeno pepper, seeded and finely chopped OR a sweet pepper seeded and chopped
1 clove garlic, minced ( I use a garlic press)
1 (15 oz.) can black beans, rinsed and drained
1 cup chopped seeded tomato
4 ounces or 1 cup shredded cheese---cheddar, monterey jack, mozzarella (I used a shredded Mexican blend) whatever you like
2 Tablespoons chopped fresh cilantro
---You could also add some cooked, seasoned chicken or ground beef if you like.
Directions
1. Preheat oven to 425 degrees F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes on each side until lightly browned and crisp.

2. Meanwhile, in a large skillet, cook onion, pepper and garlic in the remaining 3 teaspoons oil over medium-high heat until onion is tender. Stir in black beans and tomato; heat through.

3. Sprinkle tortillas with half of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake about 4 minutes or until cheese melts. Sprinkle with cilantro. 
Makes 4 servings.

*If you prefer, substitute purchased tostada shells for the corn tortillas. Reduce oil amount to 3 teaspoons and omit step 1.

Adapted from Better Homes and Gardens

1 teaspoon of olive oil was just enough to lightly brush each side of the corn tortillas. They baked up nice and crispy.

We love cheese!

I divided the mixture evenly between the corn tortillas. There were plenty of veggies and beans for each one.

More cheese!

My husband and I love cilantro, but the kids don't. I didn't sprinkle any on theirs. More for us!

The Results...
You already know that we loved eating these little Nacho Pizzas.  They are fun to make, too.  My 8 yr. old daughter helped me put these together.  She brushed the tortillas with oil, sprinkled cheese and scooped on the toppings.  I like it when the kids can help me in the kitchen! 

My only problem was that I didn't make enough.  There are 6 of us, so I doubled the recipe and made 8 pizzas, but those were gobbled right up!  The second time I made these I tripled the recipe and made 12 pizzas.  That was just the right amount for us.

This is a great vegetarian meal as is, but my family suggested we try them next time with some meat.  Cooked, seasoned chicken or ground beef would taste great on top, too.  You could also garnish these little pizzas with your favorite nacho toppings like sour cream, salsa, guacamole, etc...

Have fun and Enjoy!

I share recipes at these linky parties.

reade more... Résuméabuiyad

Green Smoothie (For Beginners)

There are A LOT of recipes out there for Green Smoothies.  I decided to try this recipe by Vitamix* because in their description it says, "a great starter recipe for those who are new to Green Smoothies."  We are definitely new since none of us have tried a Green Smoothie.

I'm not telling anyone that there's spinach in this smoothie.  Let's see if my family can guess the "secret" ingredient. :)

Ingredients (printable recipe)
1 cup green grapes
1/2 cup pineapple chunks (I used canned)
2 cups fresh spinach, packed
1/2 ripe banana, peeled
1/2 cup water
1/2 cup ice cubes
Directions
1. Place all ingredients into your blender's container in order listed and secure lid.
2. Blend until smooth.
3. Serve immediately 
Makes about 2 glasses

Adapted slightly from vitamix.com

The Results...
I didn't say a thing about the spinach in this smoothie.  Of course when I handed them their smoothies, they asked what was in them. My reply was, "banana, grapes, pineapple (all things they like) and a secret ingredient.  Can you guess what it is?"

Everyone finished their smoothies, but no one could guess the secret ingredient.  Not even my husband.  My son guessed kiwi---wrong!  They were surprised when I told them about the spinach.  The ripe banana and pineapple were the strongest flavors.

My husband thought it was pretty good.  My teenage son didn't mind drinking it.  My oldest daughter was a little suspicious and gave this smoothie only 2 stars (out of 5).  My little 5 yr. old and toddler loved this smoothie.  My toddler drank all of her smoothie and then climbed up on the table and tried to sip any leftovers out of the cups left there. :)

This was a great way to sneak some fruits and spinach into the kids' day.  They get a tasty smoothie and I know they are getting some extra vitamins and fiber.  Win! Win!  I will make this again, especially for my two youngest who don't always eat their veggies.

*I am not being paid by Vitamix.  I don't even own a Vitamix blender.  I just thought this would be a fun recipe to try and add some more fruits and veggies into my family's day.

This recipe is shared at:
 
I share recipes at the following linky parties.

reade more... Résuméabuiyad

Roasted Broccoli & Parmesan

Steamed, raw dipped in ranch dressing or broccoli salad is how we usually eat broccoli.  This time we're going to try something different, Roasted Broccoli with Parmesan.  Will everyone like roasted broccoli?

 Ingredients (printable recipe)

1 head broccoli
1 Tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan

Directions
Preheat your oven to 400 degrees F.

Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with the grated Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

Source Foodnetwork~Melissa d'Arabian

The Results...
Not bad.  This is an easy side dish to prepare for any meal. The broccoli turned out cooked, but still pretty firm (too firm for the baby to eat).  It wasn't as soft as steamed broccoli.  I still prefer steamed broccoli as long as it's not overcooked and mushy.  The kids dipped their roasted broccoli into Ranch dressing---they can't eat broccoli without it.  This was worth a try and I'd make this again.  But, I think I'll wait a month or two when it's cooler outside and I don't mind turning on the oven.

This recipe is shared at:
Foodie Friends Friday
Weekend Potluck @ Sunflower Supper Club 

reade more... Résuméabuiyad

Tortellini with Fresh Vegetables

The first week of the new year is almost over!  We did try a new recipe.  Tortellini with Fresh Vegetables will start off a new year of new recipes, but will it make it as a family favorite? 

Ingredients (printable recipe)

1 (19 0z.) package frozen tortellini

1 med. zucchini, sliced

1 pint grape tomatoes sliced in halves

1 red pepper chopped

2 Tbsp. olive oil

1/2 tsp. Italian seasoning

1/2 tsp. garlic powder

fresh ground pepper 

grated parmesan

Directions

1.  Boil tortellini according to package directions.  Drain.  Drizzle about 1 Tbsp. olive oil and toss tortellini to avoid sticking.  Set aside.

2.  Heat 1 Tbsp. olive oil in large saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.

3.  Stir in tomatoes, zucchini, Italian seasoning and garlic powder. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.

4.  Stir in tortellini. Add fresh ground pepper. Cook 2 to 3 minutes, stirring occasionally, until hot.  Serve with grated parmesan if desired.

Adapted from Betty Crocker

The Results...
Tortellini with Fresh Vegetables is a new family favorite!  This makes a nice side dish or a light supper.  The zucchini was cooked just right (not too mushy).  Everything tasted delicious together from the tangy tomatoes to the tender tortellini.  It received 4 stars (out of 5) from our family.  This was a great start to a new year of new recipes!

*Update
This makes a great side dish for a BBQ or potluck using fresh summer veggies! I've shared this recipe at the Weekend Potluck, Gooseberry Patch and Foodie Friends Friday.
.

reade more... Résuméabuiyad

Roasted Fingerling Potatoes

Here's a super simple side dish that we had with dinner last night, Roasted Fingerling Potatoes.

Ingredients (recipe by Rachael Ray from foodnetwork.com)
2 pounds small fingerling potatoes
6 cloves garlic, crushed
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper
Directions
Heat oven to 500 degrees F.

Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes. 

Ready for the oven

   

The Results...

We all loved these potatoes!  How could we not love these warm, soft, roasted potatoes with just the right amount of salt, pepper, garlic and olive oil to enhance their natural flavor.  And it only took 20 minutes to roast them!  Quick, easy and delicious!

reade more... Résuméabuiyad