Mini Stuffed Peppers

I came across a bag of these wonderful, colorful peppers while grocery shopping the other day and I knew I needed to make something out of them. 

I cooked up some jasmine rice and long grain rice in chicken broth instead of water, to add extra flavor. Then I added some tomato sauce and Italian seasoning and stuffed the peppers to the top. 

I stacked them tightly into a small casserole dish and topped with some shredded cheese. I baked them in a 350 degree oven for about 45 minutes. I only served a couple as a side to my dinner. The rest got gently separated a bit and I placed the whole dish in the freezer for a few hours until they froze slightly. Then I threw them all into a freezer bag and now I have a side that I can pull out anytime for dinner. 

Hindsight:

These would be great with some ground beef added to them. That's the way I usually make stuffed peppers but I wanted a side to go with anything since I was going to use the predominantly for freezing. Trader Joe's has a great blend that I love to use called Harvest Grains that would be wonderful for this as well. It's a hearty mix of couscous, quinoa, rice, buckwheat, and rice. I highly suggest trying that. 

Black Bean & Quinoa Veggie Burgers

I'm far from a vegetarian! But sometimes, a veggie fake out certainly can help your diet. I wanted to try something with a big more flavor and texture than my Meatless Sweet Potato Burgers. These fit the bill.

 

2 cups quinoa, cooked
2 shallots, chopped
3 cloves garlic, minced
1/2 tsp mixed up salt
1 can black beans, drained and rinsed
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup parsley, chopped
1 Tbsp Adobo seasoning
1 tsp cumin
1/4 cup flour

1/2 cup oats

 

Recipe Adapted from Prevention RD

Cook quinoa according to package directions. Once cooled, mix in a large bowl with all other ingredients. Form six equal sized large balls and press down on a baking sheet sprayed with nonstick spray. Cover with plastic wrap and refrigerate for several hours. The longer they are refrigerated, the better they will stay together. Bake in a 400 degree oven for 10-12 minutes on each side, flipping once during baking. Serve on a hamburger roll.

For a gluten free burger, use a rice or oat flour instead!

 

These burgers also freeze wonderfully! Just freeze them a bit on the baking sheet and then pop into freezer bags and store in the freezer until ready to cook or defrost.



Pesto Pine Nut Spaghetti Squash

I'm sure it comes as no surprise that I love spaghetti squash, if you follow my blog. Cook the squash according to my directions here. Then, mix the squash with your favorite pesto sauce. I made some with fresh herbs from my garden. 

You can use whatever you grow: oregano, parsley, basil, cilantro...and mix it up with minced garlic, olive oil, and Parmesan cheese in a food processor until you have a thin paste. You can add spinach or arugula as well. Either add the sauce and mix into the squash or do it in a separate bowl and then scoop it back into the squash to make a bowl. Top with pine nuts, some shredded or Parmesan cheese, and bake in a 350 degree oven for 10-15 minutes, until cheese is melted.

 

Recipe Adapted from Delightful Country Cookin

Salmon Croquettes

I've said it before and I'll say it again, you can get some great recipes from Bumble Bee. Great in a pinch, when nothing is defrosted, I pull out a pouch of this and try a new salmon recipe!

1 pouch salmon, drained

1 cup breadcrumbs 1 clove garlic, pressed

2 Tbsp onion, finely minced

1 large egg, beaten

1/8 cup milk 1 Tsp Worcestershire sauce

vegetable oil

 

Heat up a non-stick frying pan and add a few tablespoons of oil to cover the pan. In a large mixing bowl, mix together remaining ingredients and spoon out balls with a tablespoon.

Flatten them onto parchment paper and then fry them in the oil for about 2-3 minutes per side.

Serve with french dressing dipping sauce:

1 cup mayonnaise

1/2 cup ketchup

1/2 Tsp cider vinegar

1 Tsp sugar

1/4 Tsp mustard powder

1/8 Tsp dill 



Roasted Broccoli

If you check out recipes on Pinterest, you probably have come across this pin. Labeled with things such as "Best Broccoli Ever", I had to try it. Then I saw it! 5-6 Tbsp of oil?!? I don't think so! What's the point of that?

 

Here's a trick! Get a large gallon Ziploc bag, and coat the broccoli in oil in that! It will evenly coat and you won't clog your arteries with massive amounts of oil while trying to eat a vegetable!

 

1 large head of broccoli, cut
2 Tbsp olive oil
1 Tsp mixed up salt
1/2 tsp mixed up pepper
2 garlic cloves, minced
1/3 cup Parmesan cheese
zest and juice from 1 lemon

Recipe Adapted from The Gingered Whisk

 

Using the above Ziploc bag method, mix broccoli with oil and garlic. Lay out on a cookie sheet lined with parchment paper and sprinkle with mixed up salt and pepper. Roast in a 425 degree oven for 20-25 minutes. Remove from the oven and toss to mix it up. Squeeze the lemon juice on top and then disperse the lemon zest evenly over broccoli. Sprinkle evenly with the Parmesan cheese. Roast an additional 2-3 minutes, until fragrant.



Broccoli Bites

Broccoli Bites, ordered in a sub shop, you are going to get a fried bite of deliciousness. But, it's deep fried and pretty much kills any good you are doing by eating the broccoli! I adapted this recipe from one that used shredded cheese. The cheese slices make for a deeper, more layered taste and it also gives them this lovely golden brown color. They have all the taste of those fried appetizers but, none of the grease. Originally made as a healthy finger food for kids, this can be served as a dinner side or a great party appetizer. They are so easy to make, too!

 

1 large head of broccoli
2 slices American cheese

1 slice Swiss cheese
2 eggs

1 Tbsp minced onion

1 Tsp garlic powder
salt & pepper, to taste
1 cup breadcrumbs

 

Recipe Adapted from Stacey Snacks

In a steamer pan, steam your fresh broccoli until tender. Allow it to cool off enough to handle.

Combine other ingredients in a large mixing bowl.

Mix in your broccoli.

Using a tablespoon, spoon out round balls of the mix and flatten them onto a baking sheet lined with parchment paper.

In a 375 degree oven, bake for 15 minutes. Flip the bites and bake for an additional 10 minutes.

These just look so good! Anyone would certainly love them, even kids!



Mashed Cauliflower

I was so happy when restaurants started serving this as an alternative to mashed potatoes. Sadly, as the Atkins craze started to fizzle, most restaurants pulled the side from their menus. I still like to make it though, and have gotten a few people hooked on it. 

The key to this dish is to give it enough spice that it isn't bland. I've tried all kinds of different cheeses in this dish and never had it turn out bad. Feel free to try anything from American cheese slices to diet powdered "Cheese Buds". 

1 medium head cauliflower

1Tbsp garlic powder

1 Tbsp onion powder

1/2 cup shredded cheese

2 Tbsp spreadable butter

Cut cauliflower into bite sized pieces and boil in a pot of salted water until tender (20-25 minutes). I find that the longer it boils, the better. Drain the cauliflower well in a colander. Transfer to a stand mixer or bowl to mix it with a hand mixer. Add remaining ingredients and mix well. 

You can freeze this side dish in freezer bags and defrost on the counter in about an hour or overnight in the fridge. The photo above is defrosted from my freezer, which is why it appears a bit runny. Heat it back up in the oven and give it a good stir, and it will be good as new. 

Meatless Sweet Potato Burgers

I didn't actually get to try these burgers myself, but I think the idea was good in theory. I think they need a lot of spicing up. I usually don't make anything bland at all. Next time I try these out, I'll have to see if I can jazz them up a bit. Feel free to try them yourself and send me any suggestions. They are also vegetarian, vegan, and gluten free!

 

1 can chickpeas

olive oil cooking spray

1/4 Tsp baking powder

1 sweet potato

2 Tbsp dill

1/2 small red onion, minced

1 Tsp salt

1/4 Tsp fresh ground pepper

1 1/2 Tsp garlic powder

 

Recipe Adapted from Self

Grate the sweet potato on a cheese grater.

Beat the chickpeas in a mixer until smooth. Add in onion and mix thoroughly. Add remaining ingredients and mix well. Finally, mix with the sweet potato.



Form mixture into "burgers". Spray a baking sheet with the nonstick spray and place "burgers" onto it. Spray the top of them with the spray as well. Cover tightly with foil and bake in a 375 degree oven for 20 minutes. Remove foil and spray them again. Cook an additional 20-25 minutes until the bottoms of the "burgers" turn golden brown. Flip them and spray again. Bake an additional 10-15 minutes.

 

I did make the cucumber mixture that was recommended with this recipe but I don't think it did anything for them. I'm trying to think of a good topping for them if you wanted to serve them on a bun as actual burgers. Maybe some french dressing or even ranch? I'm open to suggestions on this one!