Easy and Delicious, Need I Say More?

Sausage Bean Stew

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: easy
  • Print

DSC04416

Ingredients:

  • 2 T. oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, minced
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (14.5 oz.) stewed Italian-style tomatoes
  • 1 can (14.5 oz.) Great Northern or Cannellini beans, rinsed
  • 1 can (14.5 oz.) kidney beans, rinsed
  • 1 can (14.5 oz.) corn
  • 1 small can chopped green chiles
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ½ lb. Kielbasa sausage, cut into small chunks
  • Hot cooked rice
  • Hot Sauce
  • Grated cheese

Directions:

  1. Saute’ onion, carrots, celery and garlic in the oil over med. heat until tender.
  2. Add the rest (except rice and cheese) and heat through over low heat.
  3. Serve over the rice with cheese and hot sauce on top.
  4. If it seems too dry, add chicken broth (or water with chicken bouillon).

For those nights you just don’t have time

Teriyaki Chicken and Vegetables with Rice

  • Servings: 4
  • Time: 25 minutes
  • Difficulty: easy
  • Print

Teriyaki Chicken Bowl3

Ingredients:

  • 4 chicken breasts, cut into one inch pieces
  • 1 medium onion, chopped
  • 1 bottle Teriyaki sauce
  • 1 (32. oz) package frozen vegetables (we like the “spring mix”-it has zucchini, summer squash, broccoli, cauliflower, and carrots)

Directions:

  1. Add 1 Tbsp. oil to a pan. Chop up the chicken and onion, add to the pan. Heat on medium-high heat until chicken is cooked through.
  2. Add the vegetables and Teriyaki sauce. Heat through, about 5-10 minutes.
  3. Serve over rice.

Momsters Munchables: Healthy dishes with an occasional indulgence on the side

Ground Beef and Green Beans

  • Servings: 4
  • Time: 25 minutes
  • Difficulty: easy
  • Print

GroundBeefandGreenBean1.JPG

Sauce:

  • 2 tsp. cornstarch
  • 1 T. soy sauce
  • 2 tsp. water
  • 1/3 cup broth
  • 2 tsp. vinegar

Main ingredients:

  • 1 T. oil
  • 2 garlic cloves, minced
  • 1 lb. green beans, cut into 2-inch pieces
  • ¼ tsp. crushed red pepper
  • ½ lb. lean ground beef
  • 2 tsp. finely minced, fresh Ginger
  1. Mix all the sauce ingredients; set aside.
  2. In a large skillet, heat the oil for 30 seconds over high heat, add the green beans. Stir-fry the green beans for about 4 minutes—the beans should be tender-crisp and lightly charred in spots. Remove the green beans with a slotted spoon, and set aside.
  3. Add the ginger and garlic to pan, cook for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula. Stir-fry the mixture just until the beef loses its pinkness.
  4. Drain off all the excess fat from the pan. Stir the reserved sauce once more, and add it to the meat. Cook the mixture, stirring it, for a few minutes, until the sauce thickens.
  5. Fold in the reserved beans, heat for one minutes and serve with rice.

Now THIS is a salad

Ruth's Seven Layer Salad

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: easy
  • Print
Ingredients:
  • 1 head of romaine lettuce, shredded
  • 4 green onions, sliced
  • 1/2 bag frozen peas
  • 8-12 pieces bacon, crumbled
  • 1/2 head cauliflower
  • 2 celery stalks, sliced
  • parmesan cheese

Dressing

  • 1/2 packet Italian salad dressing mix
  • 1/3 c mayo
  • 2/3 c sour cream

Directions:

  1. Pull out a cake pan, whatever size you want! Put a layer of shredded lettuce, green onion, peas, bacon, celery, and lastly cauliflower.  You will want to layer them in this specific order, it seems to work best this way!
  2. Mix together the ingredients in the dressing (this is specific!) and spread over the top of the cauliflower. Sprinkle parmesan cheese over the top and serve!

This is one of our favorite soups to make in the fall. Hearty and Delicious!

Fresh Vegetable Soup

  • Servings: 4
  • Time: 1 Hour
  • Difficulty: easy
  • Print
SOUP
Ingredients:
  • 2 T. oil
  • 2 c chopped onion
  • 5 garlic cloves, minced
  • 2 c chopped celery
  • 2 c cut green beans (frozen work well)
  • 1 ½ cups corn
  • 1 c sliced carrot
  • 1 zucchini, sliced
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 4 cans (14.5 oz) beef broth
  • 1 can (14.5 oz.) kidney beans, rinsed
  • 2 cans (14.5 oz.) diced tomatoes
  • 2/3 c uncooked macaroni
  • 1 (8 oz.) can tomato sauce
  • 2 c shredded green cabbage
  • Salt, if needed
  • ¾ tsp. pepper
  • 1 c grated parmesan cheese
Directions:
  1. Saute’ onion and garlic in large pan.
  2. Stir in celery and next 9 ingredients. Bring to a boil; cover, reduce heat and simmer 30 min.
  3. Add tomatoes, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until pasta is tender.
  4. Add cabbage, salt and pepper; cook 5 min. or until cabbage wilts.
  5. Serve with cheese.

I am a HUGE fan of pasta salad… I could eat it all day.

Mediterranean Tortellini Salad with Red Wine Vinaigrette

  • Servings: 8-10
  • Time: 20 minutes
  • Difficulty: easy
  • Print

 

Ingredients

*Pasta*
  • 1 lb tortellini
  • 1 red onion, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, seeded and diced
  • 1/2 c. olives, sliced
  • 1/2 a can of artichoke hearts, chopped
  • 4 oz feta cheese, crumbled

**optional: handful sliced mushrooms, handful chopped pepperoni, chopped spinach

*Dressing*
  • 1/3 c. red wine vinegar
  • 2 tsp fresh lemon juice
  • 1 tsp sugar
  • 2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 c. extra virgin olive oil
  • 1/2 tsp garlic powder
  • salt and black pepper, to taste

Directions

  1. Bring a pot of salted water to a boil and cook the tortellini according to package instructions.
  2. Meanwhile, place the onions in a bowl of cold water to get rid of some of the bite. Drain after 5 minutes.
  3. When the tortellini is done cooking, toss together the onion slices, cherry tomatoes, cucumber, olives, feta cheese, other fillers, and tortellini.
  4. In a separate bowl, whisk together the red wine vinegar, lemon juice, sugar, oregano, garlic powder, and red pepper flakes. Slowly pour in the olive oil and whisk to combine. Season to taste with salt and black pepper. Pour the dressing over the tortellini salad and toss to combine. Serve warm or at room temperature.

adapted from: Joanne eats well with others

I make it a general rule to avoid Kale…

I do not like kale. I have given it a try several times and it. is. disgusting. It is bitter and very overpowering. When I was trying to be all healthy back in the day I decided to try putting baby kale in my daily green morning shake. Most disgusting shake EVER. Okay… I very possibly, maybe have made worse shakes than this one… But it was seriously nasty. Needless to say I tossed most of it out. Surprisingly I did try more than one sip in the hopes that the more you eat, the better it tastes kinda thing might happen… Nope. Most certainly did NOT. I genuinely tried to enjoy this giant bag of baby kale we bought at Costco… I failed. I found absolutely nothing that could make this taste better… And then, and THEN I had this soup. There is no way KALE is in this soup right?? It is. And it’s tasty. In fact, you can’t taste it at all. Surprisingly that makes it an acceptable addition to your meal. So when my mom was here helping right after the baby was born I didn’t COMPLETELY freak out when I found her chopping up kale for dinner. She was making a salad with the stuff. A salad? With that as the ONLY green thing? NOT OKAY. But I trusted her. Because I had indeed now had kale in ONE form that was acceptable, maybe it was possible there was another out there somewhere… This is it! This is at least one other delicious way to eat kale. Maybe it’s because the peanuts and sugar overpower the nauseating flavors found in kale… Who knows. All I know is this actually tastes good. So I fully intend to make it myself someday. Maybe even tonight.

**unsure of source**

Kale Salad with Peanut Sauce

  • Servings: 2-3
  • Time: 10 minutes
  • Difficulty: easy
  • Print

DSCN2023

Ingredients

  • 1 head of Kale, chopped (spine discarded)
  • 1 sweet bell pepper, chopped
  • 2 carrots, shredded
  • 1/4 c. olive oil
  • 1/4 c. apple cider vinegar
  • 2 T water, plus more as needed
  • 1/4 c salted peanuts (2-3 T natural peanut butter)
  • 2 T brown sugar
  • pinch of Cayenne pepper
  • salt to taste

Directions

  1. Prepare vegetables and place in a large bowl, set aside.
  2. In a blender mix together oil, vinegar, water, peanuts (or peanut butter), sugar, salt, and Cayenne. Add more water to dressing if needed. Should be the consistency of a creamy dressing.
  3. Pour sauce over vegetables and coat thoroughly. Enjoy!