I hope everyone stocked up their vegetables last week. You can see that I tried to find vegetable based recipes this week to give some variety and flair to those boxed vegs!
Chicken Cacciatore
Pierogi Chicken Supper
Spinach Lasagna Rolls
Fish Cakes
One-Pot Spinach and Tomato Primavera Pasta
Calzones
Easy Vegetable Rice Medley
Green Beans with Tomatoes and Feta
Baked Spinach
Vegetable Medley
Maple Raisin Carrots
Garlic Green Beans
Broccoli Au Gratin
Fresh Herb Bean Spread
Cowboy Caviar
Black Bean Soup
Peanut Butter Eggs
Chicken Cacciatore:
1 1/4 lbs boneless chicken thighs (about 6 pieces)
salt and pepper
1 tbsp olive oil
1 onion, diced
1 pkg (8 oz) portobello mushrooms, diced (I will use button ones from HT sale)
1 can (14.5 oz) Italian-seasoned diced tomatoes.
Season chicken with salt and pepper. Heat oil in deep skillet over med-high heat. Add chicken thighs and cook, not turning them until well-browned, about 4 minutes. Flip and brown other side for 3 minutes. Transfer to plate. Add onion and mushrooms, 1/2 tsp salt and 1/4 tsp pepper, and cook over high heat, stirring occasionally, until vegetables begin to brown, about 6 minutes. Stir in tomatoes. Add chicken to pan and bring to a simmer. Cover and simmer over med heat 8 to 10 minutes or until chicken is cooked through.
**Serve the cacciatore over slices of polenta, mashed potatoes, or egg noodles-whatever you have handy and top with a sprinkling of parmesan cheese.
Pierogi Chicken Supper:
1 pkg (16 oz) frozen pierogies
1 lb boneless skinless chicken breasts, cut into 2-inch strips
1/2 large sweet onion, thinly sliced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1/2 cup shredded cheddar cheese
Cook pierogies according to package directions. Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until chicken juices run clear; remove and keep warm. Drain pierogies; add to skillet. Cook over med heat until lightly browned. Return chicken mixture to the pan. Stir in salt and pepper. Sprinkle with cheese. Cover and remove from the heat. Let stand for 5 minutes or until cheese is melted.
Spinach Lasagna Rolls:
***This looks harder than it really is and it is really good
1 10 oz pkg frozen chopped spinach
8 lasagna noodles
1 large onion
1 med green pepper
nonstick cooking spray
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 16oz can tomatoes
1/2 tsp dried basil
1 8 oz can tomato sauce
1/2 tsp sugar
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1 beaten egg
1/8 tsp ground nutmeg
Cook spinach and lasagna noodles separately according to the package directions. Drain and set aside. For the sauce, chop onion and green pepper. Spray a cold large saucepan with nonsticke spray coating; heat over medium heat. Add onion, green pepper, mushrooms and garlic. Cook till vegetables are tender. Cut up tomatoes and crush basil. Stir undrained tomatoes, basil, tomato sauce, sugar, and 1/4 tsp pepper into the vegetables. Bring to boiling; reduce heat. Simmer, uncovered 5 minutes or till slightly thickened. Meanwhile, for filling, in a bowl stir together spinach, cottage cheese, parmesan cheese, egg and nutmeg. Spread a scant 1/2 cup spinach mixture on each noodle. Roll up each noodle, jelly-roll style, beginning at a short end. Spoon 1 cup of sauce mixture into a 12 x 7 inch baking dish. Place rolls, seam side down, in dish. Spoon on remaining sauce. Cover with plastic wrap and chill 2 to 24 hours.
Remove plasitc wrap and replace with foil. Cover and bake 40 to 45 minutes at 375.
Fish Cakes:
1 pkg stove top mix (flavor up to you)
1/3 cup mayo
2 cans (6 oz ea) tuna, drained and flaked
2 tbsp sweet pickle relish
1 cup shreded cheddar cheese
1/2 cup shredded carrots
Mix together stuffing mix with 3/4 cup water, mayo, tuna, sweet pickles, 1 cup shredded cheddar cheese and 1/2 cup carrots. Cover and refrigerate for 10 minutes. Heat a large nonstick skillet sprayed with cooking spray on med heat. Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully. Should make about 12 cakes, serving is 2 cakes.
One-Pot Spinach and Tomato Primavera Pasta:
2 cups uncooked bite size pasta
1 tomato, chopped
1 cup baby spinach (or reg torn to smaller size)
1 cup cherry tomato halves
1/4 cup Kraft Special Collection Roasted Red Pepper Italian with Parmesan
1 cup crumbled feta cheese, divided
salt and pepper
Cook pasta as directed on package; drain. Toss hot pasta with tomato, spinach, cherry tomatoes, 1/4 cup dressing and 3/4 cup feta. Season with salt and pepper to taste. Spoon evenly onto 4 plates and sprinkle with additional 1 tbsp cheese.
Calzones:
Pillsbury refrigerated pizza dough
mozzarella cheese- amount up to you
pizza/spaghetti sauce
your favorite pizza toppings: mushrooms, pepperoni, green peppers, onions, olives, etc...
Lay out pizza dough on greased cookie sheet. Put sauce on half of it, cheese and your favorited toppings. Fold it in half and use fork to close and seal the sides. Bake at 400 for about 10 minutes or golden.
Easy Vegetable Rice Medley:
1 tbsp canola oil
1 cup chopped onions (about 1 medium)
1/2 cup chopped carrots (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped red peppers
1 can (14.5 oz) chicken broth
1 1/2 cups Minute white rice, uncooked
1 cup frozen peas
Heat oil in nonstick skillet. Add onions, carrots, celery and peppers; cook 5 minutes or until tender. Add broth; bring to a boil. Stir rice and peas. Simmer 5 minutes. Remove from heat. Let stand 5 minutes before serving. (4 svgs @ 1 1/2 cup each, ea serving 4 Weight Watchers pts.)
***substitute: Try 3 cups of frozen borccoli florets or frozen mixed vegetables and add when you would have added the peas.
Green Beans with Tomatoes and Feta:
2 boxes frozen green beans with almonds
1 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 can (14.5) diced tomatoes, undrained
1 tsp chopped fresh oregano leaves or 1/2 tsp dried oregano leaves
1/8 tsp crushed red pepper flakes, if desired
1/2 cup crumbled feta cheese
Cook beans as directed on boxes, reserving almonds; drain. Meanwhile in a 10-inch skillet, heat oil over med heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and red pepper flakes. Heat to boiling. Reduce heat, simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of the liquid has evaporated. Spoon drained beans onto serving platter, to with tomato mixture. Sprinkel with cheese and reserved almonds. (8 servings, 2 Weight Watchers pt ea serving)
Baked Spinach:
1/2 cup butter
8 oz cream cheese
2 pkg frozen spinach
1 pkg onion soup mix
Preheat to 300. Melt butter in a large frying pan. Add 2 pkgs of spinach. Break up and stir. Add cream cheese and onion soup mix. Stir well. Place in a casserole dish and bake for 45 minutes.
Vegetable Medley:
2 (10 oz) pkg frozen veg (broc, cauli, carrots) cut, (if the mixture contains water chestnuts that's fine)
1 can cream of mushroom soup
4 oz sour crea
6 oz shredded med cheddar cheese
1/8 tsp celery salt
1/4 tsp minced onion
1/8 tsp dill seed
1/4 tsp paprika
dash of garlic, to taste
pepper, to taste
1 can fried onion rings
Preheat to 350. Defrost vegs and drain. In a saucepan over med heat, mix soup, sour cream, 2/3 of the shredded cheese and spices until well blended and cheese is melted. Place drained vegs in casserole dish. (It helps in cleaning later to spray a little nonstick spray in the bottom and sides.) Pour soup mixture evenly over top. Bake for 25 minutes or until bubbly. Take out of oven and sprinkle remaining cheese and onion rings. Return and bake 4 to 5 minutes, or until onion rings are lightly browned.
Maple Raisin Carrots:
2 tbsp butter
2 tbsp brown sugar
2 tbsp maple syrup
3 cups frozen sliced carrots
1/4 cup golden raisins
1/4 tsp salt
1/4 tsp pepper
In a large saucepan, melt butter. Stir in brown sugar and syrup. Cook, uncovered, over med heat for 3-5 minutes or until thickened. Stir in carrots and raisins. Sprinkle with salt and pepper. Cook 3-5 minutes longer or until carrots are tender.
Garlic Green Beans:
1- 1/2 lbs fresh green beans (*** I am using 24 oz of frozen and undercooking them so that they are sill crisp- this will work)
2 tbsp olive oil or canola oil
3 garlic cloves, minced
2 tsp Italian seasoning
1/8 tsp salt
1/8 tsp pepper
In a 15 x 10-inch baking pan, toss green beans, oil, garlic and Italian seasoning until beans are well coated. Bake, uncovered, at 45o for 12-15 minutes or until beans are crisp-tender and lightly browned, stirring occasionally. Sprinkle with salt and pepper. (1/2 cup is 1.5 Weight Watchers pt)
Broccoli Au Gratin:
1 pkg (16 oz) frozen chopped broccoli
1 can (10.75) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese
1/3 cup crushed butter-flavored crackers
Cook broccoli according to pkg directions; drain. Stir in the soup and cheese. Transfer to a greased 1 1/2 qt baking dish; sprinkle with the cracker crumbs. Bake, uncovered at 350 for 15020 minutes or until heated through.
Fresh Herb Bean Spread:
3 cloves garlic
2 cans (15.8 oz ea) Great Northern Beans, rinsed and drained
3 tbsp lime juice
2 tbsp olive oil
2 tbsp fresh basil, coarsely chopped
1 tbsp fresh thyme (I used dry and reduced to 1- 1.5 tsp)
1 tsp kosher salt
1/2 tsp ground black pepper
With motor running, drop garlic cloves into a food processor. Add northern beans, lime juice and olive oil and puree until smooth. Add basil, thyme, salt and pepper and pulse until incorporated and herbs are coarsely chopped. Serve chilled with breadsticks, flatbread, crostini or fresh vegetables. This is awesome but it is strong on the breath so make your hubby eat it at the same time and you will be fine!
Cowboy Caviar:
2 cans seasoned black beans (completely rinsed and drained)
1 can regular Rotel tomatoes
1 pkg frozen shoepeg corn (15 oz)
1 can mexican blend chopped tomatoes (15 oz)
1 8 oz Zesty Italian dressing.
Mix all ingredients and chill overnight. This is great with tortilla chips.
**Add in black-eyed peas or cilantro to jazz it up even more.
Black Bean Soup:
1 tbsp veg oil
2 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, chopped
1 1/4 tsp ground cumin
2 cans (19 oz) black beans
1 can (14.5 oz) vegetable broth
1 tbsp lime juice
sour cream and cilantro.
In a large saucepan, heat oil over med-high heat. Add carrot, onion, garlic and cumin. Saute unil lightly softened, about 5 to 7 minutes. Stir in black beans, with liquid, and broth. Heat to boiling; reduce heat to med-low, and simmer 10 minutes. Remove from heat; cool 5 minutes. Puree soup in blender in small batches. Return to saucepan to reheat, and stir in lime juice. Divide among bowls and top with sour cream and cilantro, if desired. (It is ugly but very good) (6 one cup servings= 3 Weight Watchers pts each serving)
Peanut Butter Eggs:
6 tbsp butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1 3/4 cups confectioners' sugar
3/4 lb milk chocolate candy coating, chopped
2 tsp shortening
Colored sprinkles, optional.
In a small mixing bowl, cream the butter, peanut butter and marsmallow creme until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes. In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airgight container. Yield: about 1 1/2 dozen.
This would be a good recipe to hold onto for Easter.
