Food Friday: Roasted Asparagus or Green Beans

A few weeks ago I was helping my mom prepare dinner for a family gathering when she asked me to prepare the asparagus.  I made it the same way I always make it but none of my family had tried it that way before and everyone couldn't stop talking about how good it was.  I use the same concept for both asparagus and green beans and simply change the seasonings to match the meal.

Asparagus or green beans
Olive oil
Salt
Pepper
Seasonings to match meal (I almost always include a dash of garlic powder)

Put the vegetables on a baking sheet and drizzle with olive oil.  Add salt, pepper, and any additional seasonings you desire.  Roast at 400 degrees for 15-30 minutes (depends on how much you are cooking).  I usually make this in my toaster oven and it takes a little less time.

Food Friday: Garlic Vinegrette

This is an easy salad dressing that really dresses up a salad.  I usually make it for potlucks but I had some dressing leftover that I've been using all week and it is delicious.  The recipe is originally from the Weight Watchers' Simply the Best cookbook and they suggest serving it with mandarin oranges and almonds.

Garlic Vinegrette

2 Tbsp minced parsley
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 small garlic clove, minced (I use a microplane grater instead)
1/4 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp water


Combine all ingredients in a container with a tight fighting lid, cover, and shake.  Serves approximately 4.

Food Friday: Fruit Salad

It doesn't get much easier than this recipe but it is something I rarely think to make as a side dish. My mother-in-law always has it on hand and the kids gobble it up so I need to remember to make it more often.
 
Fruit Salad 
1 can mixed fruit in light syrup
1 small can mandarin oranges – drained
Additional sliced fruit as desired
Sweet n Low or Splenda – if desired

Mix all ingredients and add half a packet of Sweet n Low or Splenda if it is not sweet enough. We tend to add bananas and any other fruit that happens to be in season at the time. This time of years berries make a great addition.

Food Friday: Tortilla Swirls

Every New Year's Eve, we get together with the same people each year. I brought this once and was told I had to bring it every year or I would be sent home until I had it. This year I made it and had several of the ingredients left over except for tortillas. I wound up needing to bring something to an event and since I'm participating in the Eat from the Pantry challenge I turned to this recipe. Since I didn't have tortillas, I simply made the filling and served it with crackers as a dip. Several people asked me for the recipe so I think it was a good choice.

Tortilla Swirls
from Weight Watchers Simply the Best Cookbook

3/4 cup nonfat cream cheese
1/2 cup nonfat sour cream
1 cup shredded nonfat sharp cheddar cheese
1/2 green bell pepper, seeded and finely chopped
8 scallions, thinly sliced
2 tsp fresh lime juice
Nine 6" fat free flour tortillas

1. In a small bowl, with an electric mixer at medium speed, beat the cream cheese and sour cream until smooth. With the mixer at low speed, blend in the cheddar cheese, pepper, scallions, and lime juice.

2. Place the tortillas on a work surface. Spread about 1/4 cup of the cheese mixture on each tortilla; roll up and place, seam-side down, on a plate. Cover the rolls with plastic wrap and refrigerate until chilled, at least 1 hour.

3. With a serrated knife, cut each tortilla roll into 6 equal slices; arrange, cut-side up, on a serving platter.

Food Friday: Hash Brown Casserole

This is a classic potluck dish. My aunt usually makes it for Christmas but I could easily eat it year round.

Hash Brown Casserole

32 oz bag frozen hash browns, defrosted
2/3 cup oleo or butter
1/2 cup chopped onions
1 10 oz can cream of chicken soup
1 8 oz carton sour cream
1 cup shredded cheddar cheese
crushed cornflakes
oleo or butter

Mix together all but the last 2 ingredients. Put in a casserole dish. Add the cornflakes and butter mixture to the top. Bake at 350 degrees for 50 minutes.

Food Friday: Frozen Cranberry Salad

Years ago, I made a recipe book for my friends for Christmas. I contacted everyone's parents and asked them to send me a favorite family recipe. This was one that was sent and it quickly has become a favorite in my family. Sit it out to thaw about 2 hours before you need it. You want to serve it slightly frozen but it has to thaw enough to get a serving spoon into it. I usually make it in a medium sized baking dish. We serve it as a side dish for Thanksgiving and Christmas but several people have told me they think it would make a great dessert too.

FROZEN CRANBERRY SALAD

1 16 oz. can whole cranberry sauce

1 8 oz. can crushed pineapple, drained

1 mashed banana

1 12 oz. carton cool whip

Mix together. Place in a serving dish, cover, and freeze.

Food Friday: Pumpkin Apple Butter

This recipe came from my son's preschool newsletter. It is easy to make and delicious on a fall day. I'm sure you could can this, but I chose not to as I'm not as much of a pumpkin fan after the new year and this is good for up to 2 months. My tastes seem to change with the weather.

Pumpkin Apple Butter

1 can 15 oz pumpkin
1 cup apple, peeled and grated
1 cup apple juice
1/2 cup firmly packed brown sugar
3/4 tsp pumpkin pie spice

Combine pumpkin, apple, apple juice, sugar, and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months. Makes 3 cups.

Food Friday: Citrus Broccoli

This is an easy way to make broccoli and is perfect for company because it tastes like you spent more time on it than you did.

Citrus Broccoli

1 1/2 lbs fresh broccoli
1 Tbsp reduced-calorie margarine
1 Tbsp all-purpose flour
1 tsp grated orange rind
3/4 cup unsweetened orange juice

Trim off leaves of broccoli and remove tough ends of lower stalks. Wash broccoli and cut into flowerets. Arrange broccoli in a vegetable steamer over boiling water. Cover broccoli and steam 3-5 minutes or until crisp tender. Transfer to a serving bowl and keep warm. Melt margarine in a small heavy saucepan over medium heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add orange rind and orange juice; cook, stirring constantly until mixture is thickened and bubbly. Pour sauce over broccoli.

Serves 6. 58 Calories, 1.4g Fat, 10g Carbs, 3.6g Protein, 44mg Sodium

Food Friday: 5 Cup Salad

Cooking doesn't get much easier than this. This dish used to show up at every family potluck. My mom resurrected it a few years ago and it was a nice walk down memory lane. For added color, used colored marshmallows.

5 CUP SALAD

1 cup coconut

1 cup mini marshmallows

1 cup mandarin oranges

1 cup pineapple chunks

1 cup sour cream

Mix together and chill overnight.