Wedge Salad

1 head of iceburg lettuce, sliced into quarters, and core removed
1 package of grape tomatoes
6 slices crispy bacon
crumbled blue cheese
balsalmic vinaigrette
honey

Place each wedge of lettuce on separate plates, sprinkle with crumbled bacon, blue cheese, and tomatoes. Whisk together balsalmic vinaigrette with honey, and drizzle over lettuce.

Cabbage

1 small to medium head cabbage, rinsed and cut into 6 wedges
1/2 teaspoon salt
3 to 4 tablespoons melted butter
salt and pepper to taste

Add about 1/2 inch of water to a large skillet or Dutch oven; bring to a boil. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes. Turn cabbage carefully and simmer about 8 minutes longer, or until boiled cabbage is tender. Pour off water and return to low heat until moisture has evaporated. Add melted butter; coat boiled cabbage thoroughly. Sprinkle boiled cabbage with salt and pepper - season to taste.

Corn Casserole

1 box jiffy corn muffin mix
1 can whole kernal corn
1 can creamed corn
1 cup sour cream
1 stick melted butter
1 1/2 cup shredded cheddar cheese


Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm

Oven Roasted Vegetable Medley

1 red onion
1red bell pepper
2 small zucchini squash
1 bunch aspargus
1 eggplant
olive oil
black pepper
salt
fresh rosemary or basil

Cut all of the vegetables into large chuncks. Drizzle with extra virgin olive oil, sprinkle with salt and fresh ground black pepper, and fresh herbs. Toss to combine. Pour into 9x13 pyrex dish, and roast in oven at 400 degrees for 20-30 minutes until the veggies are tender.

Grilled Chicken and Squash Bake

4 boneless skinless chicken breasts, each cut into about 4 strips (about 1 1/4 to 1 1/2 pounds)
Garlic salt
Montreal Chicken Seasoning
10 cups yellow squash, washed and sliced 1/4-inch thick (cut large slices in half as well)
6 ounces fresh spinach leaves, coarsely chopped
3 tablespoons butter
4 ounces sliced Muenster cheese (can also use provolone or baby swiss, or even mozzarella)

Instructions:
1. Season chicken, and grill until cooked through on indoor grill pan or George Foreman Grill.

2. Put chicken into bottom of 9x13" baking dish. Heat 2 tbsp butter in skillet, and sautee squash in butter until tender.

3. Add remaining tablespoon of butter to the pot, and add spinach leaves. Cook and stir just until spinach is wilted. Remove from heat and toss with just a little salt.

4. Spoon the squash mixture over the chicken. Place slices of cheese on top, enough to make a thin layer over the vegetables.

5. Broil (uncovered) for about 5 minutes until cheese is melted and bubbly.

Spinach Walnut Pesto

Spinach-Walnut Pesto
1/4 cup walnuts, toasted
3 cups fresh spinach leaves
1 cup fresh basil leaves
1 clove garlic, minced
Salt and freshly ground black pepper
3 tablespoon grated Parmesean cheese
1/2 cup Extra Virgin Olive Oil
Yields: About a cup

Place walnuts, spinach, basil, garlic, salt and pepper in a food processor. Pulse until it forms a paste. Drizzle in oil slowly until the mixture is all combined and makes loose paste.

This is great over whole wheat pasta, or smeared over chicken or turkey and baked.

Yummy! I can't wait for supper!

Zucchini and Tomatoes

1 pound zucchini
1 tablespoons olive oil
1 small chopped onion
1 cloves minced garlic
1 1/2 cups coarsely chopped fresh tomatoes
1/2 teaspoon salt
Black pepper to taste
1/3 cup grated part skim mozzarella cheese
Preheat oven to 375° F. Wash zucchini and cut into 1/4-inch slices.
Heat oil in saucepan over medium heat. Add onion and garlic and cook about 5 minutes, stirring frequently.
Add zucchini and cook 5 minutes longer, stirring frequently. Add tomatoes, salt and pepper. Cook 5 minutes longer.
Turn into greased 9x12-inch baking dish. Sprinkle cheese over top and bake 20 minutes, until zucchini is just cooked through and cheese is melted.
Makes 4 servings.

Tangy Coleslaw

1/2 bag coleslaw mix (green cabbage, red cabbage, carrots, shredded)
small handfull of chopped fresh parsley (optional)
1/4 cup cider vinegar
1 tbsp canola oil
2 tsp splenda
1 tsp celery seeds
1/4 tsp salt
pinch of black pepper
Make the dressing: whisk together vinegar, oil, splenda, celery seeds, salt and pepper. Pour over coleslaw mix, too to coat. place, covered in fridge for 2+ hours to allow flavors to mix.

Veggie -Packed Tomato Sauce

1/4 cup extra virgin olive oil
1 yellow onion, diced
2 tsp minced garlic
1 small red bell pepper, chopped
1 small zucchini, chopped
1 cup spinach, chopped
1 can diced tomatoes
1 can tomato puree
3 tbsp fresh parsley, chopped (may substitute basil)
1 tsp salt
1 tsp freshly ground black pepper
1 tsp red pepper flakes
1 tsp splenda
1 tsp dried oregano (if you've got fresh, use it!)

Here's how I put it together:


Heat EVOO in skillet over med-high heat. Add garlic and onion, and cook, stirring frequently, for 2-3 minutes. Throw in zucchini and bell pepper, and continue cooking about 8 minutes, or until the veggies are tender.
Add Spinach, and cook until wilted.

Add diced tomatoes and tomato puree, and stir to combine. Reduce heat to med-low. Add parsley, salt, pepper, red pepper flakes, and oregano, stirring to combine. Allow to simmer, stirring occasionally, for about 10 minutes. At this point your sauce is done, but I knew that my boys wouldn't eat it in this state, it's too chuncky.
So, I removed it from heat, allowed it cool for about 10 minutes, than put my new immersion blender to work, and pureed it smooth. Isn't it pretty!

This recipe yielded 4 cups of sauce.

Sweet Potato Latkes

1 sweet potato, peeled, then grated
4 green onions, sliced white and green parts
1/4 cup whole wheat flour
1/4 cup eggbeaters
Salt and pepper


Mix all, drop in by 1/4 cup fulls (or smaller) onto hot skillet with about 2 tbsp canola oil on it. Cook for 3-4 minutes per side.