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Veggie-Wraps

Veggie Wraps

Veggie Wraps
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Servings
8 wraps
Servings
8 wraps
Veggie Wraps
Print Recipe
Servings
8 wraps
Servings
8 wraps
Ingredients
Servings: wraps
Instructions
  1. Heat oil in a skillet over medium heat. Add garlic, onion, carrots, and green bell pepper; cook for three minutes.
  2. Stir in the zucchini, Chinese pea pods, corn, and broccoli; then cook for another three minutes.
  3. Add the spinach and season with pepper. Remove from heat and allow everything to cool before assembling the wraps.
  4. Spread one tbsp. of cream cheese on each tortilla. Add the vegetables, and roll the tortillas tight. Cut each wrap in half.
Recipe Notes

Recipe Courtesy of Cornell Cooperative Extension, Eat Smart NY

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Asparagus

Asparagus and Chicken Delight

Asparagus and Chicken Delight
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Asparagus and Chicken Delight
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Ingredients
Servings:
Instructions
  1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.
  2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with shredded cheese to serve.
  3. Serve over pasta. (optional)
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Zucchini

Greek Baked Squash Omlette

Greek Baked Squash Omlette
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Greek Baked Squash Omlette
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350. Heat 1 Tbsp. oil over medium heat in large skillet. Add the onion and leek and cook, stirring, until tender, about 3 - 5 minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the zucchini. Cook, stirring until tender, about 8 minutes. Season to taste with salt and pepper. Stir in the dill and mint. Remove from heat.
  2. Place the remaining tablespoon of oil in 2 quart casserole dish and brush sides of dish with oil. Place in oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and pepper. Whisk in the yogurt and Parmesan. Stir in the zucchini mixture.
  3. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving
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Chickpea-and-Corn-Patties

Chickpea and Corn Patties

Chickpea and Corn Patties
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Chickpea and Corn Patties
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Ingredients
Servings:
Instructions
  1. Heat 1 Tbsp. oil in a large nonstick skillet over medium high heat. Add corn, onion, thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 Tbsp. cornmeal, salt and pepper in a food processor or blender. Pulse 2 times or until combined but still chunky.
  2. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2 inch thick patty; put patties in 1 Tbsp. cornmeal. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden
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Eggplant

Eggplant Parmesan

Eggplant Parmesan
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Eggplant Parmesan
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Ingredients
Servings:
Instructions
  1. Salt eggplant slices and place them in a colander in sink or over a plate for about 30 minutes. This will cause the eggplant to release some of its bitter juices. After 30 minutes, rinse off any extra salt on the eggplant slices under cold tap water and blot dry with a paper towel.
  2. Preheat oven to 350 degrees. Heat approximately 1/4 inch of oil in a pan. Combine the flour and breadcrumbs in one bowl. Beat the eggs in another bowl. Next, coat each eggplant slice with the beaten eggs and mix in the flour/breadcrumb mixture. Place each slice carefully into the oil and fry until lightly browned, about 10 seconds on each side. Remove using tongs and drain on paper towels.
  3. In a baking dish, lay down 4 large eggplant slices. Add 1/4 C of tomato sauce on top of each slice. Sprinkle 1/4 C of mozzarella cheese and 1/8 C of parmesan cheese on top of each slice and top with another eggplant slice. Repeat these steps until you have 4 individual stacks of eggplant. Each stack should be topped with the remaining tomato sauce and mozzarella and Parmesan cheeses.
  4. Bake in oven until the mozzarella cheese has melted, approximately 20 - 30 minutes. Garnish with chopped parsley and serve.
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Cabbage

Cheesy Cabbage Casserole

Cheesy Cabbage Casserole
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Cheesy Cabbage Casserole
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375°F.
  2. In a large pot, fry bacon until crisp. Drain it on paper towels. Add onion to the pot and brown for a few minutes. Add cabbage to the pot and stir. Cover the pot and cook cabbage until it is wilted, but still crisp. Stir in cream cheese until melted. Add sour cream and salt and pepper to taste.
  3. Pour cabbage mixture into a buttered casserole dish. Top with cheese, bacon and bread crumbs. Bake 20 - 30 minutes, until golden and bubbly.
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peppers-

Brunch Stuffed Peppers

Brunch Stuffed Peppers
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Brunch Stuffed Peppers
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Remove the top 1/2-inch of each pepper. Discard the tops and seeds.
  3. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
  4. In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper.
  5. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Recipe Notes

Recipe Courtesy of Paula Deen

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peppers-

Cheese Stuffed Peppers

Cheese Stuffed Peppers
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Cheese Stuffed Peppers
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Ingredients
Servings:
Instructions
  1. Hollow out peppers. Roll 2 slices of provolone into long cylindrical shape. Press cheese into hollowed out peppers. Place in baking dish and cover with tomato sauce.
  2. Bake at 350°F for 30 – 45 minutes. Serve with crusty bread.
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beets

Roasted Beet Crostini

Roasted Beet Crostini
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Roasted Beet Crostini
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. Trim greens from beets, reserving stems and greens. Place beets in a baking pan, cover with foil, and roast until very tender when pierced with knife, 45 minutes to 1-1/2 hours, depending on size of beets. Uncover and let cool. Reduce oven temperature to 350°F.
  3. While beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes.
  4. Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tablespoon oil in large skillet over medium heat. Add stems and cook, stirring occasionally, until tender, about 3 minutes. Add remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, vinegar and water and cook, stirring occasionally, until greens are tender and liquid has evaporated, 4-5 minutes. Stir in salt and remove from heat.
  5. Peel cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve remaining beets for another use).
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spinach

Spinach Lasagna

Spinach Lasagna
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Spinach Lasagna
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Ingredients
Servings:
Instructions
  1. Preheat over to 350°F.
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente. Drain.
  3. Boil spinach for 5 minutes. Drain then squeeze out the excess liquid. Chop the cooked spinach.
  4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, garlic, pepper and egg in a bowl. Mix well. Lay a single layer of lasagna noodles in bottom of a 9x13 baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 C mozzarella cheese and 1/3 C Parmesan cheese on top. Spread 1 C tomato sauce over cheese. Repeat layering 2 times.
  5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
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