Broccoli Tots

This recipe was one I had wished I had doubled or tripled when we sat down to dinner.  They were tasty little poppers, and E loved them almost as much as Frog Prince and I did. 

We used them atop our tater tot hotdish recipe, and munched on them as a snack. 

Broccoli Tots – Adapted from Skinny Taste

Ingredients

• 2 C broccoli (fresh) or 12 oz broccoli (frozen)
• 1 egg
• 1 T minced onion
• 1/2 C shredded extra sharp cheddar cheese
• 1/2 C whole wheat panko bread crumbs
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. Italian seasoning

Directions

Bring a pot of water to a boil.  Add in broccoli and boil for 1-2 minutes.  Drain and rinse with cold water.  Then, chop the broccoli into small pieces. 

Add 1 egg , 1 Tminced onion and 1/2 C shredded cheese to a large bowl.  Mix in the broccoli, 1/2 C panko and spices (salt, pepper and Italian seasoning).

Spoon 1 T of mixture into your hand and shape into a tater-tot.  Place on a lightly greased cookie sheet. 

Bake at 400 for 18-20 minutes.   Ideally, you’ll want to flip these over once during cooking, but I didn’t and they still tasted great. 

Serve warm.  Enjoy!

Tortellini Primavera

This delicious and creamy casserole is perfect for a weeknight dinner. 

Tortellini Primavera – Adapted from Pioneer Woman

Ingredients

• 2 T minced onion
• 1/2 tsp. minced garlic
• 1 C diced/sliced carrots
• 2 C cauliflower florets
• 1/2 C chicken broth or stock
• 1 1/2 C frozen peas
• 1/2 C diced, cooked ham
• 2 C frozen tortellini
• 1 tsp. dried basil
• salt and pepper, to taste
• 1/4 C whipping cream
• 1/4 C Parmesan cheese

Directions

Start the tortellini cooking in a large stockpot following the package directions.  Drain and rise when al dente.  Set aside. 

Meanwhile, sauté the carrots, onion, cauliflower and broccoli over medium heat for 3-4 minutes.  If needed, add a spray or two of olive oil.  Then, add in the chicken stock and simmer for 4-5 minutes until crisp-tender. 

Add in the diced ham and peas.  Simmer for 2-3 additional minutes.  Then, add in the tortellini. 

Season with basil, salt and pepper.  Top with the 1/4 C heavy cream and stir until combined and warm throughout. 

Mmmmm…  Serve warm and enjoy! 

Grilled Pork with Corn & Zucchini Salad

This dinner is simple and easy, yet the flavors combination is outstanding.  The salad pairs perfectly well with a yummy grilled pork chop.  It’s fast and easy, but fancy enough to serve for company! 

Grilled Pork with Corn & Zucchini Salad

Ingredients

• 4 pork chops, boneless
• Montreal Steak Seasoning
• 1 medium zucchini, quartered
• 1 large cob of sweet corn
• 1 sweet Vidalia onion
• 1 C cherry tomatoes
• 1 T olive oil
• Salt and pepper, to taste

Directions

Begin by seasoning the pork chops with Montreal steak seasoning and placing them on a grill over medium heat.  Cook, flipping occasionally, until internal temperature of the pork reaches 170 degrees. 

Meanwhile, cut the corn off the cob and toss with chopped onions, quartered zucchini and cherry tomatoes in 1 T olive oil.  Season with salt and pepper, as desired. 

Arrange the veggies on a foil-lined grill pan (alternatively you could roast these at 450 in the oven for 30 minutes). 

Place the pan on the grill and grill for 20ish minutes until the zucchini and onions are tender.  Serve alongside the pork chops. 

Enjoy!

Beef and Barley Soup

Honestly, we don’t eat a lot of red meat around here.  We’re not big fans, but occasionally, it does taste good, especially in a soup.  Paired with barley, this veggie-filled beef soup is perfect for a chilly winter day. 

Vegetable and Barley Soup – Adapted from Good Cheap Eats

Ingredients

• 1/2 lb. stew beef, cubed into small bite-sized pieces
• 1 1/2 C sliced carrots
• 1/4 C diced celery
• 1/4 C diced onion
• 1/2 C barley (not quick cook)
• 1/2 red bell pepper, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 C chicken broth
• 1 tsp. herbs de Provence seasoning
• 1/2 C peas, frozen
• salt and pepper, to taste

Directions

Begin by browning the beef on all sides in the bottom of your stockpot.  Add in carrots, celery and onion, sautéing for about 5 minutes. 

Add in the barley and bell pepper and sauté another 2-3 minutes until barley is slightly toasted. 

Pour in the diced tomatoes, chicken broth and tomato sauce.  Stir well. 

Stir in the herbs de Provence seasoning and salt and pepper.  Reduce the soup to a simmer and simmer, covered for 15-20 minutes.  Stir occasionally. 

Add in the frozen peas, and continue simmering for 10 minutes. 

Remove from the heat and serve warm. 

Enjoy!

Butternut Squash and Wild Rice Casserole

Our garden was fruitful this year when it came to butternut squash!  One plant produced three giant butternut squash fruits, so we have been looking for creative ways to enjoy them.

This dish brings together all the flavors of fall, and quickly became a family favorite.  Trust me when I say, don’t skimp on the 1 tsp. cinnamon.  I did when I first saw the recipe, and I took one bite and thought – this is kind of bland!  So, I added the rest of the cinnamon and wow, it took the dish to a whole different level.  So, don’t skimp on the cinnamon.  Lesson learned. 

Butternut Squash and Wild Rice Casserole – Adapted from Simply Healthy Family

Ingredients

• 1 C cooked wild rice
• 1/2 lb. ground turkey
• 1 medium onion, chopped (or 1 T minced onion)
• 1 medium butternut squash, cubed
• 1 C frozen spinach (or 2 C fresh)
• 1 C apple juice
• 1 tsp. cinnamon
• pinch of thyme (up to 1/2 tsp)
• 1 tsp. parsley
• 1/2 C shredded Monterrey jack or mozzarella cheese

Directions

Place the cubed butternut squash into a large glass baking dish.  Pour in 1 C apple juice, and sprinkle with 1/2 tsp. cinnamon and cook at 400 for about 20 minutes, until cubes are slightly soft.

 

Meanwhile, brown the ground turkey and season it with salt, pepper, and a pinch of thyme.  Add in the 1 T minced onion, if you are using that instead of diced.   

When the meat is browned, drain any excess grease.  Add in the onion and spinach, cooking until the spinach is wilted and all the water has evaporated and the onions are translucent. 

Stir in the cooked wild rice and remaining 1/2 tsp. cinnamon.  Don’t skimp, really.  Add the cubed butternut squash and 1/4 C shredded cheese.  Stir well. 

Transfer the mixture into a large, lightly greased 2-3 quart casserole dish.  Sprinkle the remaining 1/4 C cheese over the top and garnish with parsley. 

Bake, covered, at 400 degrees for 20 minutes.  Uncover and bake for 10 more minutes. 

Serve warm.  

Skillet Fajitas

Homemade skillet tortillas are an easy, quick family-friendly dinner. 

We use our homemade fajita seasoning and lots of fresh peppers and onions, coupled with yummy chicken and wrapped into whole wheat tortillas – it was a hit.

Skillet Fajitas

Ingredients

• Fajita seasoning
• 2 chicken breasts, sliced lengthwise
• 3 medium colored bell peppers, sliced lengthwise
• 1 medium green bell pepper, sliced lengthwise
• 1 medium sweet Vidalia onion, sliced and separated
• Whole wheat tortillas (n=8)
• 4 oz. Monterrey Jack cheese, shredded
• Sour cream or plain Greek yogurt
• Avocado
• Salsa

Directions

In a large skillet, sauté sliced chicken breast strips in a little olive oil over medium heat until lightly browned and cooked through.

Add in the sliced bell peppers and onion, and sauté until the veggies are crisp tender. 

Sprinkle in 3-4 T of fajita seasoning over the skillet and continue cooking until the fajita seasoning caramelizes a little bit. 

Meanwhile, warm the whole wheat tortillas and place 1-2 T of cheese down the center. 

Top with chicken strips and pepper mixture. 

Wrap up and top with fixings of your choice – avocado, salsa and/or sour cream. 

Enjoy!

Leftover Ham Bone, Potato & Pepper Soup

What do I do with a ham bone?!  While I’ve made soup after soup using chicken and turkey carcasses, until recently, I’ve never found myself with a ham bone. 

We do eat ham occasionally, but I usually don’t cook a full bone-in ham.  Since I recently did cook one, I wanted to try making a ham bone soup. 

But, I’ve never really even had a ham broth based soup before, so this was a true experiment for me.  I based it off of two of my favorite ham recipes – this tasty ham and cheese potato casserole and this ham and cheese soup.  I skipped the cheese, although I think a cheese sauce added at the end would be spectacular.  The result was a delicious way to enjoy leftover ham. 

Ham Bone, Potato, and Pepper Soup

Ingredients

• 1 ham bone, with scrap ham remaining on the bone
• 7-9 C of water
• 1 medium onion, quartered
• 2 stalks of celery
• 4 medium carrots, sliced
• 1 tsp. Montreal Steak seasoning
• salt & pepper, to taste
• 1 C shredded or diced cooked ham (leftover)
• 3 medium red potatoes, cubed
• 1 can (14 oz) Great White Northern beans, rinsed and drained
• 1 green bell pepper, diced
• 1 orange bell pepper, diced
• 1/3 C barley

Directions

Begin by placing your ham bone in a large stockpot and covering it with water.  For me, that took about 7-9 C of water.  Use more or less depending on the size of your ham bone.  Season the water with salt, pepper, leftover tops of celery stalks and and 1/4 of the onion.  Bring to a boil and simmer for 20-25 minutes until the meat begins to fall off the bone.  At this point, remove the stock from the heat and carefully strain the hot broth.  Allow the broth to cool down and skim the fat off the top. 

Meanwhile, prepare the veggies.  Dice the bell peppers, cube the potatoes, slice the carrots and quarter the onion. 

Arrange all the veggies into a 6-quart crockpot.  Sprinkle in the 1/3 C barley.  Season with salt and pepper. 

Carefully pour the ham stock into the crockpot.  Season well with 1 tsp. Montreal steak seasoning.  Add in the diced or shredded ham and beans.  Stir. 

Note: I do not recommend using the ham from the bone, unless you’ve tasted it and it still has flavor!  After making stock, the good flavor from the ham often has been picked up by the stock and therefore the remaining ham tastes pretty blah.  So, I recommend “fresh” leftover ham. 

Cover and cook on high for 4 hours, until veggies are tender, or on low for 6-8 hours. 

Serve warm and enjoy. 

Creamy Broccoli, Carrot & White Bean Soup

For a quick soup, this one packs a flavorful bite.  It’s a great side soup for lunch or dinner. 

The color is fun too – for March and all things green…. St. Patrick’s Day, or say, March Madness and the Green & White! 

Creamy Broccoli, Carrot & White Bean Soup – Adapted from What Megan’s Making

Ingredients

• 16 oz. frozen broccoli
• 3 C shredded carrots
• 2 T minced onion
• 1/2 tsp. minced garlic
• 1 can (15-oz) white beans, drained
• 3 C chicken stock
• salt & pepper, to taste
• Monterrey Jack or Colby Jack Cheese

Directions

In a large stockpot, sauté the shredded carrots, onion and garlic in a splash of olive oil. 

After 3-4 minutes, add the 3 C chicken stock and bring to a boil.  Add in the frozen broccoli and cook until tender (~7 minutes). 

Add in the white beans, rinsed and drained, to the simmering soup.  Heat 2-3 more minutes. 

Then, using an immersion blender, blend the soup smooth.  If you don’t have an immersion blender, carefully transfer the soup to your blender in small batches.  Use caution when blending the hot soup because of the steam! 

Serve topped with cheese.

Enjoy!

Deep Dish Sloppy Joe Casserole

The Sloppy Joe tradition in our family goes back a long way.  Frog Prince’s grandmother has a killer recipe that we love.  We took that recipe and added a whole bunch of veggies to it, and adapted it for the crockpot.  It has become one of our family favorites. 

When I saw the recipe from Emily – this delicious filling for a deep dish pizza, I knew we couldn’t go wrong.  Yum-o, I say! 

Deep Dish Sloppy Joe Casserole – Adapted from Emily Bites

Ingredients

• 1 recipe whole wheat pizza dough
• 1/2 lb. lean ground turkey
• 1/2 lb. lean ground beef or turkey sausage
• 1 T minced onion
• 1/2 tsp. minced garlic
• 1 tsp. Montreal Steak seasoning
• 2 medium carrots, grated
• 4 oz. mushrooms, finely chopped
• 1 medium bell pepper, finely chopped
• 1 can (15 oz) tomato sauce
• 1 tsp. dried mustard
• 2 T ketchup
• 1 T apple cider vinegar
• 1 T brown sugar
• salt & pepper
• 4 oz. shredded extra sharp cheddar cheese

Directions

Begin by preparing the whole wheat pizza crust according to directions found here.  Set aside, covered, until ready to use. 

Meanwhile, brown 1/2 lb. each lean ground turkey and ground beef or Italian sausage in a large skillet over medium heat.  Add in Montreal Steak seasoning, onion and garlic, along with salt and pepper, as needed.  Drain grease. 

Mix in finely chopped carrot, bell pepper (we used green), and mushrooms and sauté for 5 minutes until veggies are tender. 

Stir in 1 can tomato sauce, 1 tsp. dried mustard, 1 T brown sugar, 2 T ketchup, 1 T apple cider vinegar and 1 T brown sugar.  Simmer for 5-7 minutes. 

Lightly grease a 9x13 glass baking dish.  Stretch the pizza dough into a rectangle and press it in the bottom and slightly up the sides of the prepared pan.

Pour the filling into the pan, spreading it evenly over the dough. 

Sprinkle with cheese. 

Bake at 420 degrees for 17-20 minutes, or until cheese is melted and the tops of the crust are slightly browned. 

While you have the oven hot, toss some veggies (frozen or fresh  -- e.g. broccoli, asparagus, zucchini, mushrooms, cherry tomatoes, bell peppers, etc.) with olive oil, salt and pepper, and basil.  Arrange on a tinfoil-covered cookie sheet and roast them, stirring once.  Serve these alongside your casserole. 

Serve warm.  

Note: To re-heat, feel free to use the microwave, but don’t over heat (45-60 seconds is ideal) or the crust will become tough.