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Archive for the ‘vegetarian’ Category

  • 2 15oz cans black-eyed peas, undrained
  • 1 14.5oz can fat-free beef broth (I used chicken)
  • 1 16oz package frozen vegetables gumbo mix
  • 1 tbsp dried parsley flakes
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can mexican stewed tomatoes
  • 2.5 cups hot, cooked long-grain rice
  1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
  2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

  1. Defrost.
  2. Bring to boil in Dutch oven.
  3. Reduce heat and simmer, uncovered, 20 minutes.
  4. Make rice (pantry – submerge bag in ~1 qt water and bring to a boil. boil 8-10 minutes. remove bag with fork and drain, then cut open and empty rice into bowls).
  5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and saute until brown.

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  • 2 15oz cans black-eyed peas, undrained
  • 1 14.5oz can fat-free beef broth (I used chicken)
  • 1 16oz package frozen vegetables gumbo mix
  • 1 tbsp dried parsley flakes
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can mexican stewed tomatoes
  • 2.5 cups hot, cooked long-grain rice
  1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
  2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

  1. Defrost.
  2. Bring to boil in Dutch oven.
  3. Reduce heat and simmer, uncovered, 20 minutes.
  4. Make rice (pantry).
  5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and sauted until brown.

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I made these to eat with the Taco Soup by Janis this month.  They’re super simple, really delicious, and versatile.  The recipe is originally from Land ‘O Lakes.

Sour Cream Cornbread Muffins

1/4 cup butter, softened

3 T sugar

2 eggs

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

2/3 cup yellow cornmeal

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

Directions:
Heat oven to 375 F. Combine butter and sugar in a small bowl, beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients. Reduce speed to low; beat just until mixed.

Spoon batter into 12 greased or paper-lined muffin cups. Bake for 20 to 23 minutes or until golden brown. Serve warm with butter and honey or with chili, Janis’ Taco Soup, or anything else delicious you can think of!

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Directions:

Prep Time: 1 hr

Total Time: 1 hr

  1. Heat oil in a large saucepan over medium heat. Add onions, garlic, jalapeno, and cumin; season with salt and pepper.
  2. Cook stirring occasionally until golden, 10-12 minutes.
  3. Add tomato paste and cook, stirring, 1 minute.
  4. Add beans and 1-1/2 cups water; bring to a boil.
  5. Reduce heat to medium and simmer stirring occasionally until thickened, 10-12 minutes.
  6. Add corn; cook to heat through, 2-3 minutes.
  7. Remove from heat; stir in scallions.
  8. Heat tortillas according to package instructions.
  9. Fill with rice, bean mixture, and cheese (assembly instructions below).
  10. Serve immediately with salsa and sour cream, if using, or freeze-wrap-freeze (see above) up to 3 months. (Reheating instructions below).

To Assemble:

  1. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla, leaving about 1/2 inch between filling and edge of tortilla. Fold sides in and hold.
  2. Starting from filled end, holding sides in as you work, tightly roll into a bundle.
  3. Place on a baking sheet, seam side down, and prepare remaining burritos.

Reheating From Frozen:.

  • Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. This is our favorite quick method.
  • Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3-4 minutes; uncover, and microwave on high 3-4 minutes longer.
  • Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil and bake to crisp, 5-10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.).

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This is my recipe for the month.  It can be made vegetarian by eliminating the meat or adding a “ground beef” meat substitute (like Boca crumbles or Quorn)

1 lb ground beef
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cups carrots, sliced
2 tsp garlic, minced
2 cups frozen corn
2 cups frozen green beans
4 cups hot and spicy tomato vegetable juice
1 14.5 oz can Italian style diced tomatoes with the juice
2 T Worcestershire sauce
1 T sugar
1 tsp salt
1/4 tsp pepper

In a large soup pot, brown ground beef. Drain and set aside.  Saute onions, celery, and carrots until soft in a little bit of olive oil or non-stick cooking spray.  Add garlic and saute another 2 minutes. Add remaining ingredients, including beef.  Simmer on medium-high eat for 45 minutes until carrots are soft and flavors are incorporated.

If you wish to use a slow cooker, brown beef and drain.  Add all other ingredients (no need to saute the vegetables). Cover and cook on Low for 8 to 10 hours or on High for 6 hours. Remove from slow cooker and allow to cool completely. Place in freezer bag or in containers for individual servings. Label and freeze.

To serve: Thaw, heat and serve.

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Hello SAFErs!  I’m writing a test post to show Jessica that this blog is working.  Just want to say howdy and I’m excited to get started on our culinary adventures.   I’ll start by posting a recipe that will please your children and well as yourself.

Weelicious’s Spinach Ricotta Bites (The perfect way to get your kiddo to eat his/her veggies and a great snack to take on the run.)

Happy eating, y’all!
-Gloria

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freezer swapper resources:
http://freezersupperswappers.wordpress.com/
http://www.myrecipes.com/recipes/freezer/
http://www.cookingamongfriends.com/
http://groupoamc.blogspot.com/

recipes I might want to try:
http://www.cinnamonspiceandeverythingnice.com/2009/10/italian-sausage-baked-ziti.html
http://www.tasteofhome.com/Recipes/Make-Ahead-Spinach-Manicotti
http://www.food.com/recipe/make-ahead-twice-baked-potatoes-57062

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