#2,666: Baked Broccoli Cheese Patties

So I made these easy broccoli cheese patties to eat for lunch one day (photo one), which I loved, but them decided to top them with taco meat, corn, bell pepper, tomatoes, and a little cheese for dinner (more like tacos, picture 2) and they were even better!!  I can see using these as a vehicle for a bunch of different meat toppings.  Shredded beef or pot roast definitely come to mind!  I cooked my broccoli in the Instant Pot until it was tender, then I just threw it into my food processor to chop up the broccoli into small pieces.  So easy!  

2 cups broccoli florets cooked until soft (fresh or frozen)

2 egg whites

1 cup shredded cheese (I used a shredded cheddar)

1/4 cup almond flour

Pinch of salt
I also added some black pepper and garlic powder

Preheat oven to 350. Line a cookie sheet with parchment paper if desired (I did not!) 

Use a potato masher (or your food processor!) to break up the broccoli into small pieces. Add the other ingredients and mix well. Drop about 20 scoops onto the prepared baking sheet and press into a nugget/roundish shape. (I just grabbed a handful and smushed it into a ball-ish shape.  Then I flattened with my palm a little).   Bake for 20 min until firm and golden around the edges. (I flipped mine over once, about half way through).

#2,656: Cucumber Tomato Salad

With the abundance of cucumbers and early tomatoes that I currently have growing in my garden, I knew I wanted to find a recipe to use them in when we were heading over to my in-laws for dinner.  I know his family isn't the biggest veggie fans, so I figured I'd probably be the only one eating it, but that's ok!  This is really good the day you make it!  I tried eating leftovers the next day and I wasn't nearly as impressed because the veggies start to get a little soft (obviously).  I think this would be kind of good with tortilla chips too...if you dice the cucumbers small enough.  I omitted the cheese cubes because I knew that wouldn't last more than for just that meal (soggy cheese...yuck!).  

DRESSING:

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Balsamic Vinegar

2 Clove Garlic Minced

2 Teaspoon Dried Italian Seasoning

1 Teaspoon Sugar

1/4 Teaspoon Black Pepper

SALAD

3 English Cucumbers Thinly Sliced

1 Teaspoon Salt

2 Cups Grape Tomatoes Cut in Half

2 Cups Mozzarella Cut Into Small Cubes

1 Cup Red Onions Thinly Sliced

In a small bowl, whisk together all dressing ingredients. Set aside.

In a large bowl, toss the sliced cucumbers with 1 teaspoon salt, then allow to sit 1 hour at room temperature to "sweat". Drain off liquid.

Add tomatoes, mozzarella, onions and dressing to drained cucumbers and toss until ingredients are evenly coated. Cover and refrigerate 1 hour before serving. Adjust seasoning and serve. Store leftovers in the fridge.

#2,654: Gluten Free Baked Zucchini Fries

I had a zucchini in my fridge calling out to me wanting to be eaten.  I was not in the mood for zucchini noodles, and I was way too lazy to make zucchini chips, so I figured I'd make some zucchini fries instead.  These were wonderful for lunch (or for a side dish!) and I was able to throw those in the over so quickly!  I'll certainly be making these again soon! 

2 medium zucchini

1/4 cup unsweetened almond milk (I omitted)

1/2 cup almond flour

1 tablespoon ground flaxseed (I omitted)

1 teaspoon nutritional yeast flakes

1/2 teaspoon ground paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon Cayenne pepper

1/2 teaspoon sea salt

Preheat oven 425 degrees. Place a piece of parchment paper onto a baking sheet. 

Cut ends off zucchini and cut into strips about 1/4 inch wide and 3 inches long,

In a large bowl combine, almond flour, flaxseed, nutritional yeast flakes, paprika, onion powder, garlic powder cayenne pepper, and salt.

I did not dip my zucchini in the non-dairy milk.  I just cut them into strip and threw them right into the bowl of the breading.  Dip zucchini strip into non-dairy milk then into the breading and place onto baking sheet. 

Bake for 25 minutes turning halfway or until lightly brown and crispy.

#2,648: Bacon Ranch Zucchini Pasta Bowls

I know it's kind of hard to see the zucchini noodles under all these yummy toppings, but it's there!  This recipe was supposed to have shredded carrots, but I was out of carrots, so I added some bell pepper, tomatoes, and cucumbers from my garden instead.  And red onion.  I love red onion in my salad!  I wasn't totally sure about this one because I don't love zucchini noodles...but the next thing I knew, the bowl was gone, so I must have enjoyed it more than I thought.  LOL I guess I better put zucchini on my grocery list again. 

2 medium zucchinis

3 pieces of cooked bacon, chopped

1/2 cup shredded carrots (I omitted)

1 small can black sliced olives, drained

1/2 cup ranch (that's A LOT!  I did not need nearly that much!)

2 tbsp fresh parsley

1 tbsp olive oil or coconut oil

1 tsp sea salt
I also added some diced bell pepper, cucumber, red onion, and tomatoes. 

Spiralize the zucchinis with a spiralizer.  Add the cooking oil to a pan and set to medium/low heat.  Cook the zucchini noodles for 2-3 minutes or until just barely soft.   Remove the zucchini noodles and drain off any excess water (I didn't have any extra!) 
Place the noodles in a large bowl and add in the bacon, olives, and carrots.  Stir in the ranch dressing and top with fresh parsley and sea salt.

#2,708: Ginger Green Beans

I'm still puzzled about this recipe and these green beans.  This is meant to be a cold side dish, but I'm not sure I liked it cold (and this is coming from someone who often doesn't reheat leftovers!!).  But the flavors were better cold!  When I ate this hot, it was WAY too salty from the soy sauce, but when it chilled that saltiness definitely was cut back and the flavors were better.  

So I decided to jazz this one up a little bit and added some crumbled bacon and some toasted slivered almonds...there you go!  I enjoyed this WAY more with those additions.  :)

So...if you are going to eat this hot, cut back on the soy sauce.  If you are going to eat this cold, add some bacon.

And every once in a while you get a little bite of the ginger in this recipe....yes!

1-1/2 pounds fresh green beans, trimmed

1 tangerine, peeled, segmented, seeds removed (I used about 8 drops of tangerine vitality essential oil)

1/4 cup chopped green onions

1/4 cup soy sauce

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon minced fresh ginger root

1 garlic clove, peeled and halved

1 teaspoon packed brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon white vinegar

(I actually made mine in my instant pot.  Add 1 cup of water to the green beans.  Set the timer to high and ZERO minutes.  As soon as it pressurizes release the pressure and put the green beans into an ice water bath.) In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry.

In a blender or food processor, combine the next eleven ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving. Yield: 8 servings

#2,684: Instant Pot Green Beans with Mushrooms and Bacon

I've made this recipe three times now since I originally found it.  Personally I think it's easier to make this separately and not all in the instant pot.  I use my griddle to cook up a pound of bacon, and I only use what I need and save the rest for another time.  In a saute pan I cook the onions and mushrooms, and then in the instant pot I cook the green beans.  I don't know if I'd boil or steam green beans in a pot again.  I am always hit or miss if they turn out or not.  Sometimes they are perfectly cooked, and other times they are over cooked.  But each time I make them in my Instant Pot I end up eating all of them and they are cooked perfectly!  In fact, I'm making this again for dinner tonight!  

1 pound fresh green beans, cleaned and trimmed (while fresh green beans are best, frozen will work in a pinch)

6 ounces bacon, chopped

1/2 onion, diced

8 ounces mushrooms, sliced

1 clove garlic, peeled and minced

splash of balsamic vinegar

sea salt and pepper, to taste

Place green beans in inner pot of pressure cooker.  Add enough water to barely cover the beans.  Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.  Set to high for 1 to 2 minutes (fresh green beans) or 3 to 4 minutes (frozen green beans).

Once cycle is complete, hit the cancel button and allow pot to do a quick pressure release.

Drain green beans into a colander.  Set aside.

Turn pressure cooker to Saute function, or put stove-top cooker over medium heat.

Add bacon.  Let fat render.  Add onions and garlic.  Add mushrooms a little later, in time for them to get soft, but before bacon is too crispy.  Once bacon is crispy, onions are translucent, and mushrooms are soft turn your Instant Pot off and add the green beans back to the cooker.  Add a splash with vinegar and stir to combine.  Season to taste. 

#2,678: Stir-fry Mushrooms and Bell Peppers

I had a whole lot of mushrooms leftover from another recipe and I wanted a quick and healthy side dish I could make to use some of them up.  I did a quick google search and came up with this recipe.  Obviously no one else in my family ate this except for me, but I was ok with that.  I was happy not to share.  I don't love cooked bell peppers, but I really did like these.  I'd definitely make this again!

2 tablespoons olive oil

3 green onions, sliced

3 garlic cloves, minced

2 bell peppers, de-seeded and diced 

1 cup champignon mushrooms, sliced

1 tablespoon rice wine vinegar

2 -3 tablespoons soy sauce

1 teaspoon sesame oil

Heat oil until it is really hot.  Stir fry onions (1 minute), then garlic (20 seconds).

Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).

Add the rice wine vinegar and soy sauce and continue to stir for 2 minutes.

When done, remove from heat and add the sesame oil mixing it all together, and serve.

#2,066: Roasted Carrot-Orange Muffins

I had quite a bit of leftover roasted carrots and couldn't eat them all myself, so I wanted to find a way to get my kids to eat them too!  I pureed the leftover roasted carrots and set out to find a recipe that would be easy and that my kids would enjoy.  My kids LOVED these muffins.  Personally I did too.  :)  I only used some of the carrot puree I made, so I have another batch ready to go in my freezer.  My kids had no idea there was pureed roasted carrots in these!  My 11 year old even told her younger sister, "Don't pretend like you don't like these!  You loved them until she told you there was carrots in it."  Preach sister!  This recipe only made 10 large muffins, so I probably would double the batch next time...at least for my family.  These will be great to bake and then put in the freezer for a quick breakfast.

I did not include the directions on how to make the roasted carrots, so if you need those instructions, I'd definitely check out the original website for this recipe.  

1 1/2 cups all-purpose flour 

1 1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt 

1/2 teaspoon ground ginger

1/4 teaspoon baking powder

1/3 cup skim/low-fat milk 

1/2 teaspoon vanilla extract

6 tablespoons coconut oil, liquid-state (I only had 5 tbsp left, so I added 1 tbsp of olive oil)

1 1/3 cup granulated sugar (I only used 1 cup)

1 teaspoon orange zest (I actually added 3 drops of Young Living Vitality Orange oil to the milk/vanilla mixture)

2 large eggs, room temperature

1 cup roasted carrot puree, packed 

Preheat oven to 350 Fahrenheit degrees. Line standard muffin pan with liners or grease with butter/baking spray.

In medium sized bowl, whisk together flours, cinnamon, ginger, salt, baking powder, and baking soda. Set aside.

In measuring cup, whisk together milk and vanilla extract. Set aside.

(I skipped this step) In small bowl, combine sugar and zest. Using fingertips, rub zest into sugar until fragrant.

In stand mixer bowl, combine oil and sugar. Using whisk attachment, mix together until fluffy and light in color. Turn down speed to low and beat in eggs one at a time, until incorporated.

Turn mixer to low speed and add carrot puree until just blended.

Add flour mixture in 3 parts, alternating with 2 additions of the milk/vanilla mixture. Beat at low speed until just combined.

Using spoon or muffin scoop, divide batter evenly among muffin pan—it should fill each up about 7/8 full.

Bake at 350 degrees (on center rack) for 24-27minutes, or until toothpick inserted comes out clean.

Place muffin tin on cooling rack and let sit for 5 minutes. Remove muffins from pan, place on cooling rack, and allow to come to room temperature. Enjoy.

#2,062: Broccoli-Cauliflower Casserole

I picked up broccoli and cauliflower from the grocery store this week completely intending to use them for different recipes.  But life is busy so I needed something quicker to make with them before the started to go bad.  A quick Google search led me to this recipe from the Pioneer Woman, and I was excited to try it (and happy that it was in the oven within 20 minutes!).  Although I'm not totally in love with this, because the cauliflower is a little too undercooked for my liking, but I am loving the pieces of broccoli I'm eating.  When I steamed my broccoli and cauliflower I wanted to make sure it was slightly undercooked since I figured it would keep cooking in the oven, but next time I think I will steam it until it is literally just about done/to my liking.  Don't skimp on the pepper or paprika...it needs it! 

1 head (large) Broccoli

1 head Cauliflower

6 Tablespoons Butter

1/2 medium Onion, Diced

2 cloves Garlic, Minced

1/4 cup Flour

2-1/2 cups Low Sodium Chicken Broth

4 ounces Cream Cheese, Room Temperature

1/4 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Seasoned Salt, More To Taste

1/4 teaspoon Paprika

1-1/2 cup Grated Monterey Jack Cheese, More To Taste

1 Tablespoon Butter

1/3 cup Seasoned Breadcrumbs

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.

In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.

End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.

#2,054: Pronto Stuffed Peppers

I was either out of some of the ingredients or I added more of things I had on hand.  Although I thought this was a tad bland (it definitely needs salt and pepper), it still didn't stop me from eating it for 2 meals!  I loved how quickly this was able to be thrown together.  And I am not the biggest fan of soft cooked peppers, so I didn't pre-cook the peppers in the microwave and just cooked it all one time.  Eventually (not a surprise), I ended up throwing away the pepper and just ate the filling.  That's how I pretty much eat regular stuffed peppers anyways though.

Next time I'm going to add some cooked up ground meat (ground pork sausage, leftover taco meat, or chicken sausage would be great I think).  

2 large sweet peppers, halved lengthwise

1 cup canned stewed tomatoes (I hate stewed tomatoes. I used 1/2 can of petite diced)

1/3 cup instant brown rice (I used jasmine rice because it was already cooked and leftover)

2 tablespoons hot water

3/4 cup canned kidney beans, rinsed and drained (out of kidney beans so I used black beans)

1/2 cup frozen corn, thawed (sadly I was out of corn) 

2 green onions, thinly sliced
I also threw in some small pieces of fresh broccoli and grated carrots)

1/8 teaspoon crushed red pepper flakes

1/2 cup shredded part-skim mozzarella cheese

1 tablespoon grated Parmesan cheese

Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.

In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.

Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Yield: 2 servings.

#2,051: Pickled Snap Peas

I had a pretty big bag of snap peas that I just couldn't eat fast enough, and I was afraid they were going to go bad.  So I started looking for other ways/recipes that I could use them in.  I found a recipe to pickle them, and since that's so out of my wheelhouse, I was a bit reluctant to try it.  The recipe says to use a non-reactive pot...do you know how long my husband and I debated what that meant and if we had a pot we could use?!  In the end I deided to just use my non-stick pot and go for it.  If it is reactive or not, I guess I'll never know, but it didn't negatively affect this recipe!  

1 1/4 cups white wine vinegar

1 1/4 cups water

1 tablespoon pickling salt

1 tablespoon sugar

1 pound sugar snap peas, stemmed and strung

4 garlic cloves, sliced

1 or 2 small dried chile peppers, slit lengthwise (I used a few shakes of crushed red pepper)

2 tarragon sprigs (I omitted)

In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.

Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.

Store the jar in the refrigerator for at least 2 weeks before eating the peas (I started eating them 24 hours later...yum!). Refrigerated, they will keep for several months.

#2,038: Parmesan Roasted Cauliflower with Almond Meal

The original recipe for this roasted cauliflower calls for using nutritional yeast, which I do not have.  So I did a quick Google search for a substitute, and grated Parmesan cheese was suggested.  I loved this!  And better yet, my picky eater 5 year old, who does like cauliflower in moderation, really enjoyed this recipe!  He complained through most of his rest of dinner, but this he happily ate and even asked for seconds. 

1 medium head of cauliflower, cut into bite-sized florets 

1 tbsp extra-virgin olive oil 

1/8 tsp rounded sea salt

Freshly ground black pepper, to taste

2 tbsp almond meal

1 tbsp nutritional yeast (I used grated Parmesan Cheese, and used closer to 1/4 cup)

Preheat the oven to 425°F. (I skipped this step) Line a rimmed baking sheet or 8 by 12-inch baking pan with parchment paper.  Toss the cauliflower with the olive oil and sea salt (and pepper, if using). Transfer to the prepared pan. 

Bake for 20 minutes, tossing once or twice. At the 20-minute mark, check the done-ness and color of the cauliflower. If it has started to soften, turning a golden color, add the almond meal and nutritional yeast and toss again. If, at 20 minutes, it isn’t at this stage, let it bake for another 10 minutes and then add the almond meal and nutritional yeast.

Bake for another 10 to 15 minutes or more, tossing again once, until the cauliflower is golden brown and fully softened. 

Remove from the oven and season with additional salt and pepper, if desired. Serve warm!  

#2,021: Tuscan Kale and Farro Soup

I've made several recipes using farro, and I absolutely love this nutty grain.  Its texture is a little chewy after it's cooked, and it holds up well in soups (although it will still soak up a lot of the juice).  I found this recipe from Rachel Ray and absolutely fell in love with it.  I didn't add the beans, but added a handful of corn instead.  I have farro on my grocery list again next week because I used it all up this week!  

1 1/2 cups pearled farro, rinsed (I used 1 cup)

1/4 cup olive oil (I used about 2 tbsp)

2 cloves garlic, peeled and lightly crushed

2 carrots, thinly sliced crosswise

1 onion, finely chopped

1/2 8 ounce bunch tuscan kale, stemmed and coarsely chopped

1 15 ounce can cannellini beans (I omitted and used about 1 cup of frozen corn instead)

1 14 1/2 ounce can diced tomatoes

1 tablespoon finely chopped flat-leaf parsley

1/4 teaspoon crushed red pepper

salt and pepper

In a large pot of boiling, salted water, add the farro and cook at a gentle simmer until tender, about 20 minutes. Reserve 4 cups of the cooking water, then drain the farro in a colander.

Meanwhile, in a large dutch oven or soup pot, heat olive oil and the garlic over medium-low heat until the garlic is softened, about 3 minutes. With a wooden spoon, press down on the garlic to release its flavor; do not brown. Add the carrots and onion and cook, stirring frequently, until softened, about 7 minutes. Stir in the kale and 1/4 cup water, cover the pot and cook until wilted, about 10 minutes. Stir in the cannellini beans and their liquid, the diced tomatoes and their juices, the parsley and crushed red pepper. Lower the heat, cover partially and gently simmer for 10 minutes.

Add the drained farro and 3 cups of the reserved cooking water to the soup; add the final cup of cooking water if desired to thin the soup. Season with salt and pepper. Simmer for 10 minutes over medium heat. 

(I omitted this step) Ladle into bowls and drizzle about 1 tbsp. olive oil over each serving.

#2,020: Cauliflower Soup with Farro

I had a bunch of veggies and a little bit of farro that I wanted to use up and make a soup for my lunches this week.  So I threw a whole bunch of ingredients together to make this really healthy, super delicious soup!  I love when I use up ingredients to make something delicious.  

2 tablespoons olive oil extra-virgin

1/2 yellow onion, diced

1 cup baby carrots, cut into small circles (I cut some in half too if they were bigger carrots)

1 teaspoon minced garlic

1/2 teaspoon dried thyme
1 1/2 tablespoons dried basil
1 tablespoon dried parsley

1/2 teaspoon salt

1 can of petite diced tomatoes, undrained
1 small head of cauliflower cut into small florets
3 large kale leaves, stems removed, and chopped

4 cups chicken broth (I used 2 large boullion cubes and 4 cups of water)

1/4 cup pearled farro, rinsed (this is all I had left, but I would probably use 1 cup next time!)

1 cup frozen peas

In a large pot heat the oil over medium-high heat. Add the onion, carrots, cauliflower, and garlic. Cook, stirring a few times until the vegetables are softened, about 5-7 minutes. Add the thyme, basil, parsley, salt, diced tomatoes, chicken broth, and stir to combine with the vegetables.

Bring to a boil over high heat. Once boiling, add the farro and kale.  Cover and cook on medium-low for about 20 minutes or until the carrots, cauliflower, and farro are all cooked to desired texure.  Add the peas, keep the lid off, and continue cooking over medium-low heat for another 5 minutes.  

Season with pepper if desired. 

#2,007: Bacon Ranch Cauliflower Muffins

I had some riced cauliflower in my freezer and normally I add it into taco meats, chili, etc. to pump it up with vegetables.  I wanted a simple recipe I could made ahead and reheat using the riced cauliflower and this recipe surely seemed simple enough.  Although I liked this recipe, it did not reheat well.  I didn't enjoy it reheated at all.  So personally, if you are going to make these, plan to halve the recipe or just make however much you plan to eat that day. 

1 head of cauliflower (I used a defrosted bag of riced cauliflower)

2 large eggs

1 packet ranch seasoning mix

1 1/4 shredded sharp cheddar cheese, divided into 1 c and 1/4 c

6 strips bacon, cooked and crumbled

1 tsp. chives, plus more for topping

Preheat oven to 375 degrees F.

(I skipped this step) Pulse cauliflower in a food processor until it forms large crumbs. 
Place cauliflower in paper towels or cheesecloth and wring out any excess water. Pour cauliflower crumbles into a large bowl.

Add eggs, 1 c cheese, ranch seasoning, about 3/4s of the bacon, and chives.

Spritz a muffin tin with cooking spray, then fill each one about 2/3s full.

Top with a sprinkle of cheese and crumbled bacon. Bake for about 20-22 minutes, or until lightly golden. Garnish with additional chives before serving.

#2,000: Trader Joe's Inspired Mango, Jicima Coleslaw

I can't believe I'm posting our 2,000th recipe (although it could be more because I'm pretty sure I've misnumbered a few times!  Lol)  I whipped this recipe together after I had a salad similar to it at Trader Joes.  (Can someone PLEASE convince TJ's to come to our town?!?!).  I'm seriously contemplating a trip up there this weekend just to stock up on stuff I love.

Anyhow, this salad was super easy to make and really quite good.  The dressing I got was a little bit spicy so it gave it a lot of flavor.

The measurements for the ingredients are just estimates because I made a salad for 2 (2 servings, don't be fooled to think anyone else in my family ate this!) and just put as much in it that I knew I liked.

In a bowl combine:
1 1/2 cups of shredded coleslaw mix (no dressing, just the shredded cabbage and carrots)

1 mango cut into really thin pieces and strips (like REALLY thin...Trader Joes shredded theirs but mine was too soft to attempt that)
1/4 of a jicama shredded
handful of cilantro, chopped
1-2 green onions, sliced
Handful of toasted sliced almonds
2 tbsp Mango Chardonnay Vinaigrette (the brand I used was Marie, found in the produce section)

#1,997: Grilled Zucchini and Eggplant Stacks

This super easy side dish was SO good.  It took no time at all to throw together and even my 10 year old enjoyed eating it with me.  It's quite filling too so this would make a great, healthy side dish to some grilled meat (skirt steak sounds especially appealing!).  This is a perfect summer recipe...especially when you have basil in your garden (and zucchini growing!).  

1 (1½ lb.) eggplant

1 large zucchini

2 tbsp olive oil

½ tsp kosher salt

½ tsp freshly ground black pepper

3 oz. fresh mozzarella, thinly sliced

1½ cups tomato sauce (your favorite kind)

10 large basil leaves

Preheat the grill to medium heat.

Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).

Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.

Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.

In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.

Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.

Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.

Serve immediately.

#1,992: Balsamic Green Beans

I made this recipe for our family over the 4th of July.  Personally I really enjoyed it and as you can see (sort of) from the photo, I added in some roasted red potatoes (cut into pieces) to make this more of a heartier side dish.  This was good leftover the next day, but after that it was absorbing the dressing too much and getting a bit soft for my liking.  There definitely needs to be more feta in this, but my sister is a feta hater so I tried not to add too much.  

1 lb. green beans

1 cup cherry tomatoes

1/2 small red onion (ugh I totally forgot to add the red onion!)

Optional: Soy feta

{For the dressing}

2 Tbsp. balsamic vinegar

2 Tbsp. lemon juice

1 Tbsp. olive oil

1-2 cloves garlic, minced

Salt/pepper

Make the dressing: in a small bowl, whisk together all dressing ingredients.

Trim ends off green beans and rinse. Steam (or boil) for about 3-4 minutes until crisp-tender. In a colander, rinse well with cold water to stop cooking, then pat dry. Cut green beans into 1 to 2 inch pieces.

Dice red onion and halve cherry tomatoes.

Place onion and green beans in a bowl. Drizzle dressing over top and toss to coat.

Cover and refrigerate for at least an hour to marinate.

When ready to serve, add in tomatoes and soy feta and lightly toss.

#1,886: Parmesan Roasted Brussel Sprouts

I think brussel sprouts is one of those veggies you either love or hate.  I personally love them.  I'll pretty much eat them any way....hot, cold, roasted, shaved, as a salad....doesn't matter, I enjoy them.  So a few weeks ago I made some microwavable meal that had brussel sprouts and a light sauce.  It was a wonderful lunch...however my coworkers and students did not feel the same way about my lunch because of the slightly unpleasant odor it left behind.  I say it wasn't that bad....my school disagrees.

Not to give up on these delightful babies, I was super excited when I came across a very simple parmesan roasted recipe...and the recipe did not disappoint.  I'm already planning on heading back to the store for another batch of brussel sprouts.  I love most veggies roasted, but adding the parmesan (which I often don't do) really made this one good.  Two thumbs up for this recipe! 

1 1/2 pounds fresh brussels sprouts, trimmed and halved

2 tbsp olive oil

1/4 cup breadcrumbs

1/2 cup shredded parmesan cheese

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper 

Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.

Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.

Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned.