Green Chili Brown Rice

Green Chili Brown Rice

Curried Chicken Salad

Curried Chicken Salad

Garden Quiche

6 to 8 servings
from saladsavoy.com

6 cups finely chopped white Salad Savoy
1 cup water
2 eggs
1 cup half-and-half
1 cup shredded Monterey Jack cheese
1 cup shredded Swiss cheese
1 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
One 9-inch ready-to-bake deep-dish pie crust

1. Preheat the oven to 350°F.
2. Place the Salad Savoy and water in a large soup pot. Cover, and cook over medium heat for 10 to 15 minutes, or until tender. Drain, let cool, and drain again, squeezing out any excess water.
3. In a medium bowl, beat the eggs and half-and-half until well combined. Add the Monterey Jack cheese, Swiss cheese, Salad Savoy, onion powder, nutmeg, salt, and pepper; mix well then pour into the pie crust.
4. Bake for 40 to 45 minutes, or until firm. Let sit for 5 minutes then cut into wedges and serve.

Extra green onions? Freeze them.

http://lunchinabox.net/2008/02/03/freeze-green-onions-in-plastic-drink-bottles/

How to grow your own pineapple

Baked Asparagus fries

Baked Asparagus Fries

Blueberry Lemon Trifle

Ingredients:

3 cups fresh blueberries, divided

2 cans (15-3/4 ounces each) lemon pie filling

2 cups (8 ounces) lemon yogurt

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

1 carton (8 ounces) frozen whipped topping, thawed

Lemon slices and fresh mint, optional

Directions:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.

Originally published as Blueberry Lemon Trifle in Quick Cooking July/August 2000, p36

Asian Chicken Stir Fry

Here is what's for dinner. I'm using fresh ginger and fresh garlic and the peapods and water chestnuts from the Bountiful Basket, Asian Veggie Pack. I will serve brown rice for the kids too :)

Asian Chicken Stir Fry

I still have eggplant...

Ok, don't judge me but I still have eggplant in my fridge. I don't love eggplant...but I refuse to waste it LOL.

For dinner I am going to use my eggplant with this recipe:

http://jen-thegoodlife.blogspot.com/2012/03/chicken-and-eggplant.html
We will also have some whole grain pasta and a nice big salad, yummm!


If you wanted to make this vegan substitute the chicken for tofu.  I think Morning Star farms chicken patties would be really good in this too (I'm not sure if they are vegan...but they are definitely vegetarian)

Wilted Bok Choy

Ingredients:

1 tablespoon sesame oil

1 bunch bok choy, sliced crosswise into 1/2-inch thick slices

1 tablespoon reduced-sodium soy sauce

1 teaspoon crushed red pepper flakes

Salt and ground black pepper

1/2 cup cashews

Directions:

Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.

Water Chestnuts

 Waterchestnuts are not nuts at all they are technically a "corm" with a dark brown exterior that needs to be peeled away to reveal a white crispy flesh.

Use water chestnuts whole, sliced or diced, fresh or lightly cooked in stir-fries.

Roasted Green Chilis

You can roast chiles under medium heat on the broiler, on a very hot grill, over open fire or on the stove top. For the stove top method it is helpful to use a metal steaming basket placed over the open flame. Place the chiles into the basket and keep the flame medium.

Ingredients:

Chiles

Directions:

Pre-heat broiler or grill, get fire ready or place the metal steamer over the open flame of a stove top
Place cleaned chiles under or over the heat and turn every minute or so until the skin is blackened. The entire chile will not be completely black, but it should be charred about 60%. It should take 5 to 10 minutes.Carefully remove the charred chiles from the heat source. Tongs are helpful for this.
Carefully place the chiles into a plastic baggie and seal it. This will steam the chiles to continue the cooking and make the skins easier to remove. Let the chiles sweat for 10-15 minutes. Use additional baggies if roasting a large number of chiles. Remove the chiles from the bag one at a time. As you remove them, rub the chiles to remove the skins. Use a knife to remove any skin that sticks. When the chiles are all peeled, you can use them immediately for best flavor, or freeze them for later use.

Roasted Brussel Sprouts

Serves: 6

Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

Ingredients:

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Mini Stuffed Potatoes

Ingredients:

2 pounds Red potatoes or Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package cream cheese, softened, to make light use fat free cream cheese
1 cup sour cream, to make it like use fatfree sour cream or non fat greek yogurt
1/2 cup cooked, crumbled applewood smoked bacon, divided, To make it light use turkey bacon or veggie bacon
2 teaspoons roasted mashed garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/2 cup finely grated sharp Cheddar cheese, to make it light use fatfree cheese
3 tablespoons chopped green onion, plus more for garnish

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes. Drain and let cool. Cut the potatoes in half crosswise. Cut a thin slice off the round end of each potato half to stand upright. Using a melon baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, cream cheese, sour cream, 1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato masher until well combined. Stir in the Cheddar cheese, and green onions.
Sprinkle the insides of the potato shells with the remaining 1/2 teaspoon salt. Spoon the potato mixture evenly into the potato shells and top with the remaining 1/4 cup bacon. Place the stuffed potatoes on the prepared baking sheet and bake until lightly browned, about 20 minutes. Garnish with green onions and freshly ground pepper, if desired.

Fruit Skewers

**OPTION**Put in the freezer and eat when you want ice cream or a popcicle

5 Servings

Calories 61, Fat 0g, Carbs 15.4 g, fiber 2g, Protein 1g

Ingredients:

5 large strawberries, halved
1/4 cantaloupe, cut into balls or cubes
2 bananas, peeled and cut into chunks
1 apple, cut into chunks
20 skewers

Directions:

Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter or freeze for a frozen treat.

Small Yellow Mango

These mangos are called champane Mangos or Atalufo.

How do you know if it’s ripe? By its color! The Ataluf mango turns from a soft green to a deep golden yellow when it is fully mature.
When ripe, the mango feels soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the stem-end of the fruit.  You should know that some mango varieties may stay green, even at maturity.  Ataulfo are more prone to color change, which develop smooth yellow skin with a slight red blush.
If you purchase your mangos on the green side, simply place them in a fruit basket or bowl and keep them at room temperature. If you do not want to wait a few days to let them mature, you can propel the mangos’ ripening process at home by storing them in a paper bag at room temperature. Mangos, like tomatoes and avocados, produce ethylene gas; this is the fruit’s natural way of ripening.
Mangos may be refrigerated once they are ripe to prolong shelf life, but not before. Typical shelf life for a mango is 7-14 days, on average