“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

December 10, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

Advertisements

Soup Special of the Day……….Garden Noodle Soup

December 9, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Soup Special of the Day is a recipe for Garden Noodle Soup. Egg Noodles with a variety of Vegetables and Spices. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Garden Noodle Soup
Recipe Ingredients:
12 ounces medium or thin egg noodles, uncooked
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5-ounce) can crushed tomatoes, cut up and juice reserved
3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 (12-ounce) cans white cannellini or great northern beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon vegetable oil
1 1/2 cups water
Salt and freshly ground pepper to taste

Cooking Directions:
1 – Cook noodles according to package directions. Drain and set aside.
2 – While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes.
3 – Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes.
4 – Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
5 – Stir in the beans and cooked noodles.
6 – Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.
Makes 6 servings.
https://www.cooksrecipes.com/soup/garden_noodle_soup_recipe.htmlakes

Soup Special of the Day….. Creamed Carrot Soup

December 2, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , ,

This weeks Soup Special of the Day is a Creamed Carrot Soup. Eat your Carrots! Cooked Onions and Carrots puréed with added Beef Broth to give it that Beefy flavor. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Creamed Carrot Soup
A beef-flavored cream soup with a puréed mixture of cooked onions and carrots.

Recipe Ingredients:
5 tablespoons butter
4 onions, chopped
4 cups carrots, peeled and sliced
4 tablespoons all-purpose flour
5 cups beef broth
3 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

Cooking Directions:
1 – Melt butter in a kettle. Sauté chopped onions and sliced carrots until the onions are soft. Blend in flour.
2 – Mix in beef broth and stir until smooth. Simmer, covered, for 30 minutes. Purée in a blender or food processor; return to the kettle.
3 – Stir in milk, salt, and pepper. Heat through and serve with nutmeg sprinkled on top.
Makes 6 servings.
https://www.cooksrecipes.com/soup/creamed_carrot_soup_recipe.html

It’s Chili, Chowder, or Stew Saturday – Vegetable, Bean and Pasta Soup

December 1, 2018 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Vegetable, Bean and Pasta Soup. Penne Pasta along with Onions, Fennel, Stewed Tomatoes, Zucchini, Cannellini Beans, ans Spices make up this sure-fire Comfort Food Soup! It’s from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site is loaded with a wide assortment of recipes so check it out today! Enjoy and Eat Healthy in 2018!

 

Vegetable, Bean and Pasta Soup
This thick and hearty Italian-style bean soup is perfected with a sprinkling of freshly grated Parmesan cheese.

Recipe Ingredients:
4 cups vegetable or chicken broth
1 cup dry vermouth
1 large white onion, chopped
1 medium fennel bulb, trimmed, chopped
3 large garlic cloves, finely minced
1 (14.5-ounce) can Italian-style stewed tomatoes
8 ounces penne or other tubular pasta
1 medium zucchini, diced
1 large yellow crookneck squash, diced
1 (15-ounce) can cannellini (white kidney beans), rinsed and drained
4 green onions, chopped
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for accompaniment

Cooking Directions:
1 – Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes.
2 – Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes.
3 – Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with a sprinkling of Parmesan cheese.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable-bean-and-pasta-soup-recipe.html

Soup Special of the Day……Tomato Basil Soup

November 25, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Soup Special of the Day is a Tomato Basil Soup. The recipe uses; tomatoes, leeks, carrots, shallots, garlic, thyme, bay leaves, and basil. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Tomato Basil Soup
Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.

Recipe Ingredients:
1 pound fresh tomatoes, peeled, seeded and chopped
1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil

Cooking Directions:
1 – Heat olive oil in a 4-quart saucepan.
2 – Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3 – Add fresh thyme, bay leaves, tomato paste and chicken broth
4 – Simmer on low heat for 20 to 25 minutes.
5 – Remove thyme and bay leaves.
6 – Purée mixture in blender or food processor.
7 – Reheat soup.
8 – Serve with freshly chopped basil in each bowl.
Makes 4 servings.
https://www.cooksrecipes.com/soup/tomato_basil_soup_recipe.html

It’s Chili, Chowder, or Stew Saturday – Six Bean Soup

November 17, 2018 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is – Six Bean Soup. Attention all Bean Lover’s I’ve got the Soup for you, Six Bean Soup. Made using Baby Lima Beans, White Beans, Black Eyed Peas, Garbanzo Beans, Lima Beans, and White Kidney Beans. Add some Vegetables and Spices and you are set! The recipe makes 16 servings, so plenty leftover to freeze for later. It’s from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Six Bean Soup
No recipe image available.The use of canned beans speeds up the process of making this deliciously hearty vegetarian bean soup that feeds a crowd.

Recipe Ingredients:
10 cups water
3 (14.5-ounce) cans chopped tomatoes, canned or fresh
3 (1.5-ounces) packages dry onion soup mix
1 (15-ounce) can baby lima beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can pink lima beans, drained and rinsed
1 (15-ounce) can white kidney beans, drained and rinsed
1 teaspoon salt
2 bay leaves
1 teaspoon Italian seasoning
4 tablespoons butter
2 cups chopped onion
2 cups chopped celery
1 cup chopped carrot
1 cup chopped green bell pepper
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, crushed
Freshly grated Parmesan cheese for sprinkling

Cooking Directions:
1 – In a large stockpot, combine water, tomatoes, soup mix, baby lima beans, white beans, black-eyed peas, garbanzo beans, pink lima beans, white kidney beans, salt, bay leaves and Italian seasoning. Bring to a boil, reduce heat and simmer for 3 minutes.
2 – In a large skillet melt butter over medium heat. Add onion, celery, carrot, bell pepper, parsley and garlic; sauté until tender, 5 to 10 minutes. When vegetables are soft, add to soup. Cover and simmer for 1 hour.
3 – Sprinkle with Parmesan cheese before serving.
Makes 16 servings.
https://www.cooksrecipes.com/soup/six_bean_soup_recipe.html

“Meatless Monday” Recipe of the Week – Spiced Pumpkin and Red Beans

November 12, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Spiced Pumpkin and Red Beans. Kidney Beans and Diced Pumpkin are 2 of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which is full of delicious and healthy recipes. Check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spiced Pumpkin and Red Beans
A wholesome, delicious and nutritious pumpkin and red kidney bean stew served over rice.

Recipe Ingredients:
3 cups cooked light or dark red kidney beans, drained and rinsed
4 cups peeled, diced pumpkin
2 medium onions
2 tomatoes, cored and chopped
4 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon ground cinnamon
1/2 teaspoon unsweetened cocoa
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water

Cooking Directions:
1 – To prepare the pumpkin, cut in half, remove seeds, and peel off outer skin. Parboiling or baking the pumpkin first may make peeling easier.
2 – Coat skillet with nonstick cooking spray and sauté pumpkin and onion for 4 minutes over medium heat.
3 – Add tomatoes, garlic, and ginger, and cook for an additional 4 minutes.
4 – Add seasonings and cook for an additional 4 minutes.
5 – Add seasonings and cook for 1 minute longer, stirring frequently. Stir in water and cook for 35 to 40 minutes, until pumpkin is tender.
6 – Stir in beans and cook for 10 minutes. Serve with steamed rice.
Makes 4 to 6 servings.
https://www.cooksrecipes.com/mless/spiced_pumpkin_and_red_beans_recipe.html

Soup Special of the Day….Creamy Turkey and White Bean Soup

November 11, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
Tags: , , , , , , , , , ,

This week’s Soup Special of the Day is a recipe for Creamy Turkey and White Bean Soup. Made using the always fresh and delicious Honeysuckle White Turkey Breast along with Onion, Celery, Tomatoes, Cannellini Beans, Parmesan Cheese, and Seasoning. Great recipe for any leftover Turkey during the Holidays. The recipe is from the CooksRecipes website which has an endless choice of recipes to please all tastes. So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Creamy Turkey and White Bean Soup
Cooked turkey breast with onion, celery, garlic, tomatoes, white beans, fresh basil, garnished with Parmesan cheese and parsley.

Recipe Ingredients:
4 tablespoon olive oil
1 pound Honeysuckle White Turkey Breast, chopped, cooked (great for leftover turkey)
1 medium onion, finely chopped
1 medium celery rib, sliced fine
2 cloves garlic, minced
3 Roma tomatoes, peeled, seeded and chopped
2 cups chicken broth
1 cup cannellini beans, puréed or use 1 cup white beans
2 tablespoon fresh basil, chopped
Salt and ground black pepper to taste
Parmesan cheese for garnish
Chopped parsley for garnish

Cooking Directions:
1 – Sauté onion, garlic and celery in olive oil over medium high heat until onions are transparent. Add tomatoes and broth and simmer 10 minutes.
2 – Add beans, mix well and continue to cook an additional 5 minutes.
3 – Next finely chop basil and add to soup along with the turkey.
4 – Garnish with Parmesan cheese and chopped parsley.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 413 Calories from fat: 204 Total fat: 23 gm Saturated fat: 4 gm Cholesterol: 102 mg Sodium: 794 mg Carbohydrate: 13 gm Protein: 38 gm.
https://www.cooksrecipes.com/soup/creamy_turkey_and_white_bean_soup_recipe.html

Diabetic Dish of the Week – Oriental-Style Sea Scallops

November 6, 2018 at 6:02 AM | Posted in CooksRecipes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is Oriental-Style Sea Scallops. Scallops along with Broccoli, Onion, Cabbage, Pea Pods and Mushrooms, and Rice all combine to make this Diabetic Friendly Dish. Equal replaces the Sugar in the Recipe. It’s another recipe from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Oriental-Style Sea Scallops
Broccoli, onion, cabbage, pea pods and mushrooms are combined with scallops in a tasty sauce. Ground anise and coriander give this dish a unique flavor. Serve it over hot rice.

Recipe Ingredients:
2 tablespoons sesame or vegetable oil
1 1/2 cups broccoli florets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced Napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup sliced shiitake or button mushrooms
2 cloves garlic, minced
2 teaspoons ground star anise*
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 to 3 teaspoons light soy sauce
1/4 cup cold water
2 tablespoons cornstarch
2 to 3 tablespoons Equal® Spoonful**
4 cups hot cooked rice

Cooking Directions:
1 – Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2 – Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3 – Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®.
4 – Serve over rice.
Makes 6 servings.

*You can substitute 2 teaspoons five-spice powder for the star anise and coriander. Amounts of vinegar and soy sauce may need to be adjusted to taste.
**May substitute 3 to 4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 330, protein 20 g, carbohydrate 49 g, fat 6 g, cholesterol 26 mg, sodium 276 mg.

https://www.cooksrecipes.com/diabetic/oriental-style-sea-scallops-diabetic-recipe.html

“Meatless Monday” Recipe of the Week – Thai Pineapple Stir-Fried Rice

November 5, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s Meatless Monday Recipe of the Week is -Thai Pineapple Stir-Fried Rice. A perfect pairing of Pineapple and Long Grain Brown Rice. Add in Onions, Broccoli, Carrots, Bell Peppers, Tomatoes, and Cashews and you have one delicious and healthy Vegetarian Thai Dish! It comes from one of my favorite Recipe Sites, the CooksRecipes website. The Cooks site just has endless recipes for all diets and cuisines so check it out soon! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Thai Pineapple Stir-Fried Rice
Colorful and luscious, this Thai restaurant classic can be made easily at home.

Recipe Ingredients:
1 1/2 cups raw long-grain brown rice
1 1/2 tablespoons olive oil
1 medium onion, quartered and sliced
2 cups small broccoli florets
2 medium carrots, sliced
1 medium red or orange bell pepper, diced
3 to 4 scallions, sliced
2 medium tomatoes, diced
One 16-ounce can unsweetened pineapple chunks
1 cup light coconut milk
2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
2 teaspoons minced fresh or jarred ginger
Cashews for topping (optional)

Cooking Directions:
1 – Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
2 – Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
3 – Add the broccoli, carrots, and bell pepper. Turn the heat up to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
4 – Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.
5 – Stir in the cooked rice, then add the coconut milk, curry powder, soy sauce, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, passing around chopped cashews to top individual servings, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/thai_pineapple_stir-fried_rice_recipe.html

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Blessings by Me

Just a bit of my life

COOKING WITH LUCE

DISCOVERING MY INNER CHEF

Cooking with Brad

A Cooking Experience

Rock in the Kitchen

Each week I try to not be the worst cook in America

Lithuanian in the USA

Lithuanian girl's recipes and life in the USA

Articuleat

Recipes & Ramblings from Chef Patron Sebby Holmes (Owner of Award Winning Thai Restaurant, Farang London & Author of Cook Thai). A place where food and writing meet. Careful! It's a mouthful

A Vintage Kitchen

classic comfort food with a modern twist

Learn Fun Facts

An Archive of Curious Facts for the Curious

angelalimaq

food, travel and musings of a TV presenter

Hankerings

From cheeseburgers to foie gras — eat what you hanker for.

Cooking Conveniently and with Purpose #LPBcooks

Relax. They never know what you actually planned to serve them...

The Wacky Spoon

- Taking you from Garden-to-Table -

Stef's Eats and Sweets

Dinner & Desserts......Made with Love

krumkaker

Cooking, baking and living in Accra: what's not to like?

Sierramichaels's Blog

Author, writer, archaeologist and traveler

Popsicle Society

It's all about you

Browsing The Atlas

Exploring one dot on the map at a time

Wellness done write

musings by melissa abbruzzese