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VEGGIES
Sept 6, 2010 7:32:45 GMT -5
Post by ruffles on Sept 6, 2010 7:32:45 GMT -5
Denise's Roasted Asparagus
My whole family loves roasted asparagus. I just trim the asparagus and put it on a foil lined baking sheet, drizzle it with a little olive oil and kind of roll them around to coat. I lightly salt and pepper it and bake it for about 10-12 minutes at 400. Sprinkle with some paramasean cheese and put back in the oven for a couple of minutes. What's nice about this is you can make as little or as much as you want!
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VEGGIES
Sept 6, 2010 7:38:17 GMT -5
Post by ruffles on Sept 6, 2010 7:38:17 GMT -5
meggie's dill dip
Uncle Dan's California Dill dip is a great way to eat veggies. I make it with fat free plain yogurt, low fat sour cream and just a bit of mayo. I think I'd eat hay if I could dip it in that stuff.
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VEGGIES
Sept 6, 2010 7:42:24 GMT -5
Post by ruffles on Sept 6, 2010 7:42:24 GMT -5
ruff's nuked zuchinni
Tried something different this eve which turned out rather nice. It was a very last minute impromptu. I had a half of a zucchini, a half of a carrot and fresh spinach on hand. The zuc. was cut in to bite sized pieces and the carrot cut into little small chunks. A hand full of the baby spinach was tossed in the dish. Then I added a little bit of Good Seasons Italian dressing (maybe 2 Tbs) , a few drops of lemon juice, gave it a toss, then added Smart Balance spread which would melt on its own. This was nuked in a glass covered dish for 3 'quick' minutes. There was a lot of fluid in the dish when it was done so I spooned the serving onto my plate. It was delicious!
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VEGGIES
Sept 6, 2010 8:07:33 GMT -5
Post by ruffles on Sept 6, 2010 8:07:33 GMT -5
ruff's stuffed zucchini
1 squash, either zucchini or summer, cut in half length wise. Scoop out the centers leaving enough squash to support a dish shape.
Combine: 2 slices of tomato, diced 1/8 cup finely diced onion 4 oz can of mushrooms, drained, diced 1/4 c frozen chopped spinach scooped squash pieces, diced
Combine: 1/2 c Pepridge Farm Herb Seasoned dressing 1/4 c Parmesan cheese 1/8 tsp garlic salt
Combine both of the mixes. Fill and mold the mix into both squash halves. Place each half into its own individual au gratin dish. Top with your favorite shredded cheese. I used mild cheddar. Provalone would probably be good too. Bake in a preheated oven, 350* 30-35 minutes, til done.
I also tried it with about 1/4 th of a small green pepper, diced and softened with the onion in a skillet first which was good.
It was very easy and took no time at all. One stuffed half made a meal for me. The other sat in the fridge until the next day when it was baked. This is clearly something that can be made ahead of time and baked when needed.
Note: Baking the squash half in foil didn't work well because when the cheese melts, it gets into the foil. Then you can't eat it which is too bad because it's delicious.
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