Pumpkin Stew

From the kitchen of Select Health

Serving size 2 cups
301 Calories

Ingredients
1 TBS olive oil
1 Medium Green bell pepper chopped
1 medium red bell pepper chopped
1 medium onion chopped
4 cloves garlic, minced
1/2 tsp cumin (curry powder may be substituted)
1 (15 oz) can pureed pumpkin (2 cups fresh may be substituted)
1 (15 oz) can black beans, drained, no salt
1 (15 oz) can corn, no salt, drained (1 cup frozen or fresh may be substituted)
1 (14 oz) can diced tomatoes, no salt
2 cups reduced sodium chicken broth (vegetable broth may be substituted)
1/4 cup cilantro, finely chopped, divided
salt and pepper to taste
1/4 cup plain low-fat yogurt (optional)

Directions
In large saucepan, warm oil over medium heat.
Stir in peppers, onions, and garlic and saute about 6 minutes until peppers and onion soften.
Stir in cumin and continue to cook 1 to 2 minutes.
Pour in pumpkin, beans, corn, tomatoes and broth. Add 1 tsp cilantro and season with salt and pepper to taste.
Bring to boil; then reduce heat. Cover and simmer 25 minutes.
Garnish with cilantro and yogurt if desired.

Crockpot spaghetti squash

Ingredients
Spaghetti Squash
2 zucchini (sliced)
3 cans stewed tomatoes
1 lb sausage cooked

Directions
Blend stewed tomatoes and pour into crockpot. Cut Spaghetti squash in half, clean out seeds and place in crockpot facing down. Cook on low for 6 hours. For the last hour scoop the spaghetti squash out of the rind and place back in crockpot. Put sliced zucchini in the crockpot. Put the cooked sausage in the crockpot and let it all cook together for another hour or so.

Amazing Authentic Guacamole

From the kitchen of the Vegas

Ingredients
3 or 4 avocados
2 slices of onion (chopped very finely)
1 tomato finely chopped
1/2 mini cucumber, finely chopped
1 TBS chopped fresh cilantro
1/2 large lime squeezed to taste
salt to taste
If you want it spicy add fresh serrano chili or green jalapeno chopped finely

Mix all the ingredients well (with your hands). Leave the avocado pit in the guacamole to keep it from browning.

Roasted Vegetables

Adapted from this recipe.

Ingredients
2 Sliced zucchini
1 Sliced yellow pepper
6 sliced red potatoes (I cook them first and then slice them)
1 bag of baby carrots (steamed for a little bit first)
a bunch of green beans (steamed for a little bit first)
sliced summer sausage
olive oil (to drizzle on top)
1 packet of italian dressing mix

Directions
Mix all the ingredients together. Put it all in a pirex dish. Bake at 400 for 30 - 40 minutes. (check it a few times and mix everything a bit)

chicken, pineapple, sweet potato skillet

Grilled sliced chicken
grilled cubed pineapple
cubed roasted sweet potatoes
Sauteed brussel sprouts
cubed avacado

Eat it all together

Sausage Ratatouille

I got the recipe from Taste of Homes.

Ingredients

• 2 pounds Johnsonville® Sweet Italian Sausage links links, cut into 1/2-inch slices
• 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
• 2 medium green peppers, julienned
• 1 large onion, chopped
• 5 shallots, chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 medium zucchini, quartered and sliced
• 5 roma tomatoes, chopped
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground allspice
• 1/4 cup minced fresh parsley
• 1/3 cup grated Parmesan cheese
• Hot cooked rice

Directions

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and keep warm.
• In the same skillet, cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender.
• Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice. Yield: 24 servings.

Southwest Salad

From A Bountiful Kitchen Blog

Salad:
1 1/2 large heads Romain lettuce, washed and spinned until very dry
1 can Mexican Corn, drained well
1 can black beans, washed and drained
2 avocados, chopped (not too soft) choose avocados that are fairly firm
1 bunch green onions, sliced
4-5 Roma tomatoes, chopped
1 red pepper, chopped
1 1/2 cup Pepper Jack Cheese, grated
1 1/2 cups Colby cheese, grated

Dressing: (I never used the dressing)
1 cup cilantro, rinsed, remove stems
1 cup mayonnaise
4-6 Tablespoons fresh lime
lime zest
2 tablespoons honey
sea salt
pepper
1/8 to 1/4 teaspoon Cayenne


For Salad:
Chop lettuce into bite size pieces. Place lettuce in large serving bowl.
If not using immediately, layer in the following order:
Lettuce
black beans
corn
peppers
green onion
avocado
tomatoes
grated cheeses

For Dressing:
Chop cilantro. Whisk together in bowl rest of ingredients, add fresh cilantro. Add more lime, honey or cayenne to taste.

Toss salad with dressing just before serving, or serve dressing on the side of salad. If serving on side, double dressing.

Tips:
-Use Romaine full heads, not Romaine hearts (Costco) You will be happier with the dark green color.
-Important to drain veggies well and spin salad til it's dry. If you take the time to do this, the salad will last for up to three days if not tossed with dressing.
-Layering in the order given will insure that the cheese won't get soggy, and the avocados will stay fresh(er) with the tomatoes layered on top. Romas, or grape tomatoes are best for this salad.
-I like the look when hand chopping part of the Cilantro for the salad. You can throw all of the ingredients into a blender or use an immersion blender to make the dressing, then chop a few tablespoons by hand to get the larger leaf look in the dressing.
-If you want more of a Taco-style salad, add some chopped chicken and chips.

Vegetable Tortellini

Chopped Bell Peppers
Sliced zucchini
Chopped tomato
Cooked tortellini
Bacon BIts
Garlic
Italian Seasoning
Olive oil

cook the vegetables with the oil and seasonings in a skillet. Add the cooked tortellini.

Veggie Quesadilla

from the kitchen of A Bountiful Kitchen

Shredded Chicken
Zucchini, washed and sliced thin and cooked
Mushrooms, washed and sliced thin, stems on
Roma tomato, chopped
Red onion, chopped
Spinach, fresh
Pepper Jack Cheese, grated
Tortillas, Flour ( I used huge burrito style) any size
Pesto, store bought or home made
Olive oil or cooking spray
Kosher salt
Fresh ground pepper

Prepare all vegetables and grate cheese.
Turn griddle (or fry pan that will fit tortilla) onto medium high or about 350 degrees.
Spray pan lightly with cooking spray.
Spread one tortilla with about 2 tablespoons of pesto. Place on grill or pan. Cook over medium high heat. Layer a small amount of cheese, then all desired vegetables, topping with a bit of cheese again. Place other tortilla on top. Flip the tortilla onto other side, being careful to not let vegetables spill out. Use either one large or two small spatulas. After turning, brush top of tortilla with a little Olive oil, and sprinkle generously with Kosher salt and ground pepper.
Remove from pan to cutting board or serving platter when cheese is melted. Using pizza cutter or large sharp knife, slice into wedges and serve immediately, or keep warm in 250 degree oven until serving.
May be served with guacamole and salsa.

Marinated Pasta Salad

from the kitchen of A Bountiful Kitchen
who got it from Pinch of Salt Lake

1 lb pasta (any shape)
1/4 of a bermuda onion, chopped
1 yellow pepper, sliced
1 cup grated carrots
2-3 cups broccoli flowelettes
1/2 lb mushrooms, sliced
2 small zucchini's thinly sliced (I cook them first and then run them under cold water before I put it in the salad)
1 can artichoke hearts (drain the water)
Bacon Bits or little pepperoni slices
.07 oz package dry Good Seasons Italian dressing mix
16 oz bottle Bernstein's Cheese and Garlic Italian Dressing (or another brand of Italian Dressing, with cheese or something different)
fresh grated parmesan cheese on top

cook pasta and then run under cold water. put all the vegetables in together with the dressings. Right before serving add the parmesan on top

Spaghetti Squash

Spaghetti Squash
Cut the squash in half. Fill a 9x13 pirex baking pan about 1/2 full of water. Lay the squash face down (rind is upwards). Bake for about 30 to 45 minutes until it's soft.

Cook some stewed tomatoes or spaghetti sauce to put over the squash.

Frittata

4 slices bacon, cut into 1/2 inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 teaspoon dried rosemary, crushed
6 eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

In a 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel. To the skillet, add hash browns, broccoli, green pepper, onion and rosemary; cover and cook over low heat until has browns are golden brown vegetables are tender, about 10 minutes. Remove from the heat and set aside. Beat eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350 degrees F for 12-15 minutes or until eggs are completely set.