This works best with fresh green beans, but will work out okay with frozen ones as well.
Garlic Parmesan Green Beans
1 lb. fresh green beans
2 tbsp. butter
2 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
1 tbsp shredded Parmesan cheese
1.Steam green beans until tender, about 6-8 minutes.
2. Melt the butter over medium heat in large skillet. Add garlic and cook 1-2 minutes. Add salt & pepper.
3. Toss with the green beans. Sprinkle Parmesan on top, and serve.
What’s for dinner? Nothing is thawed! I always have the ingredients for this in my pantry just in case. Bonus, the whole family loves it!
Cheesy Tuna Casserole
2 cans tuna fish (6 oz. each), drained
1 family size can Cream of Mushroom Soup (26 oz.)
1 cup sour cream
1 tsp. onion powder
1 cup frozen peas
2 cups shredded sharp cheddar cheese
1 package of egg noodles
1. Cook the egg noodles according to the package instructions. Preheat the oven to 425°
2. While the egg noodles are cooking mix together the remaining ingredients.
3. Mix in the cooked egg noodles and transfer to a 9×13 baking dish. Bake for 15-20 minutes.
You can top this with potato chips, or divide the cheese and put half in the mix and half on top, but I like to keep it simple. It is not a health food by any means, but it has protein, vegetables, dairy, and the amazing ability to make my whole family happy with what I made for dinner.
Once again, not my recipe. I got this one from a Thanksgiving coupon flyer about 7 years ago. But it’s always a hit at the holiday gatherings in my family.
15 oz. can of pumpkin
14 oz. can sweetened condensed milk
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
9 in. unbaked pie crust
1. Heat oven to 450°. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in a medium bowl until smooth. Pour into crust.
2. Bake 15 minutes and reduce oven temperature to 350°. Bake an additional 35-40 minutes or until knife inserted 1 inch from edge comes out clean.
So, I cooked up a bunch of fresh pumpkin the other day, and froze it for pies or whatever later. I tossed all of the cleaned seeds into a bowl with salt and water and pondered. I still have so many seeds left from Halloween and they don’t seem to be going. Granted, I can’t eat them because of Atkins. But in two weeks… So how to make these seeds special? Try a new recipe! I accidentally stumbled upon the world’s most wonderful pumpkin seed recipe ever. Yeah, I tasted them and then had to walk away because I couldn’t stop. Here ya go!
recipe credit to this blogger, although the recipe is slightly modified Beauty & The Beard
Oh My WOW! Pumpkin Seeds
1 cup raw pumpkin seeds
1-1/2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 tsp paprika
1/4 teaspoon sea salt
1. Preheat the oven to 300°
2. Put the seeds into a pan lined with foil. (I ❤ easy clean up). Drizzle with olive oil, and then coat with all spices except salt. Mix well. Evenly coat with salt & pop into the oven.
3. Bake 40 minutes stirring once halfway through.
4. Try not to eat the whole pan at once!
There are millions of Pesto recipes out there, but I don’t care for pine nuts, and I almost never have fresh basil on hand, so I whipped up my own pesto recipe and it’s so good I thought I would share it.
2 cups Basil, Cilantro, or Parsley (dried or fresh)
1/4-1/2 cup olive oil
1 cup grated parmesan cheese
3 cloves of garlic
1 tbsp. lemon juice
1/4 tsp. salt
1. Put the dried herbs in a food processor or blender with the olive oil and allow to soak for about 20 minutes. If using fresh herbs you can skip this step.
2. Add all remaining ingredients to the food processor or blender and process until it becomes a creamy sauce.
3. Pour over cooked pasta, chicken, pork, or vegetables and enjoy.
Note: For long term storage this can be frozen in ice cube trays. Transfer to a ziploc baggie after frozen.
This one is so sinfully delicious that just typing the recipe makes my mouth water. It is not my recipe, but I don’t remember where I got it from, so I can’t give credit where credit is due.
4 cups fresh or frozen blueberries
3/4 cup sugar, divided
3 tbsp cornstarch
2 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 cup all purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
3 tbsp. cold butter
3/4 cup buttermilk
1. In a large bowl combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Transfer to a greased 2 qt. baking dish.
2. In a small bowl combine the flour, baking powder, baking soda, salt, and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just moistened. Drop by spoonfuls on top of blueberry mixture.
3. Bake uncovered at 375° for 35-45 minutes or until the top is a golden brown.
I was challenged by a fellow blogger to post one recipe a week. So here goes….
- 2-14.5 oz. cans of crushed tomatoes
- 1- 6 oz. can of tomato paste
- 4 Tbsp. dried parsley
- 1 clove of garlic
- 1 tsp. of dried oregano
- 1 tsp. of onion powder
- 1 tsp. of salt
- 1/4 tsp. of ground black pepper
- 3 Tbsp. of olive oil
- 1/2 cup of chicken broth, or wine
- 1 Tbsp. of brown sugar
- In a food processor, or blender, place the crushed tomatoes, parsley, garlic, and oregano. Process until smooth. (I usually skip this step because I prefer a chunkier sauce.)
- Combine all ingredients in a large saucepan and cook, covered, over low heat for 4-6 hours, stirring occasinally. If you are in a hurry you can cook it on medium heat for 2 hours stirring every 10 minutes.
- If you are in a hurry you can cook it on medium heat for 2 hours stirring every 10-15 minutes.
- This can also be cooked in a crock pot over low heat for 6-8 hours (no stirring).
- For a very simple spaghetti add cooked italian sausage and vegetables of choice to the saucepan 1 hour prior to serving.
- This sauce freezes well.
Prep: 20 minutes
Cook: 4-6 Hours