These were an attempt to do something different with my normal veggies while following a food plan during boot camp. They turned out really well! It was a nice change from my traditional green beans. I normally make them with salt, sugar, and sometimes meat, so I was proud of these. 🙂
Spicy Sauteed Green Beans
3 tablespoons olive oil
4 cups frozen cut green beans
1/2 tablespoon Mrs. Dash Garlic and Herb seasoning
1 teaspoon minced onions
1/4 to 1/2 teaspoon crushed red pepper flakes
3 teaspoons low sodium soy sauce
1 teaspoon Splenda
Heat oil on medium heat in a medium or large saucepan. Add remaining ingredients and sautee for 10-15 minutes, stirring frequently. Cover and cook on low until beans are cooked to your preference.
* 2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces
* 3 slices bacon, cut into 1-inch pieces
* 2/3 cup chopped onions
* 1 or 2 dashes cider or red wine vinegar
* salt and pepper to taste (start with 1 tablespoon salt and 1/4 teaspoon pepper)
* 1 tbs sugar
1. Fry the bacon in a pot large enough to cook the greens.
2. Add the greens along with onions.
3. Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).
Pour off excess fat.
4. Cover the greens with water and season with salt and pepper.
5. Bring to boil. Add sugar. Cover the pot, reduce heat, and simmer until tender (time will vary, about 1 hour).
Stir occasionally and add water if they threaten to scorch. When done, increase heat to med-high, stir often. Boil off nearly all the cooking liquid.
6. Add vinegar. Taste and add salt and pepper if needed. Serve very hot.
From: Southern Recipes- Southern Food
This is a quick and flavorful salad that goes great with grilled chicken. I found that it’s good cold, warm or even room temperature.
2 cups cherry tomatoes, quartered
1/4 cup sliced green onion tops
2 tablespoons thinly sliced fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (7-ounce) can whole-kernel corn, drained
Combine all ingredients, tossing well.
From: My Recipes
My mom recently gave me some squash that she grew in her vegetable garden. I was grateful but… I had no idea what to do with it! Believe it or not, I’ve never made or even eaten squash before. Well, I assume I had it when I was a little girl but I don’t remember. If I did, I must not have liked it because I’ve never had the desire to eat it.
I looked up a few recipes and asked for help on my cooking board. There were some great casserole suggestions and someone mentioned grilling or roasting them. Then someone said, “Make it like you make your cabbage!” Well, that sounded easy enough for my first time. I planned to make it with onions and then my mom suggested green peppers as well. So, I thinly sliced the squash and sauteed it over medium heat in a little olive oil with sliced green peppers and onions. I seasoned it with kosher salt, pepper, garlic powder, and marjoram. And I liked it! Hey mom- I ate my squash! 🙂
This used to be one of my favorite vegetable dishes that my mom made when I lived at home. I think she would like mine, too. So good! It’s really good with bacon, too.
- 1/2 onion, sliced
- 1/2 -1 tbsp minced garlic
- 2 tbsp olive oil
- one cabbage head, sliced or chopped
- 1 tbsp sugar
- 3 tbsp and 1/3 cup water
- kosher salt
Cook onions and garlic in olive oil in a large skillet over medium heat for 3-4 minutes. Add cabbage, sugar, and 3 tablespoons of water. Mix well. Sprinkle some salt and pepper on top. Cook over medium heat until tender, about 20 minutes. Stir frequently. Drizzle more oil over cabbage if necessary. Add more salt and pepper to taste as cabbage cooks. Add 1/3 cup cup of water; cover and cook over medium low heat until cooked to your liking.
I saw this recipe in mscreneet’s blog and thought I would give it a try. I did NOT use all of the salt that it called for and I used Splenda instead of sugar. It was pretty good. The longer this sits in the fridge, the better it is! It’s so much better after a day or two.
2 cucumbers (sliced)
1/2 medium onion thinly sliced
1/2 cup apple cider vinegar
1 tablespoon olive oil
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon of finely chopped garlic
1/2 tablespoon sugar
Combine sliced cucumbers and onion in a medium sized glass bowl.
In a small glass bowl mix, vinegar, salt, pepper, garlic, sugar and olive oil until well mixed
Pour over cucumber and onion mixture and stir being sure to coat all of the cucumbers
Cover the bowl with plastic and place in the refrigerator for at least 30 minutes.
- 3 cans (28 ounces) vegetarian baked beans, drained
- 1 medium onion, chopped
- 2/3 cup barbeque sauce
- 1/2 cup packed brown sugar
- 2 tablespoons ground mustard
Mix all ingredients in slow cooker. Cover and cook on low setting for 4-5 hours.