Oven Roasted Veggies Revamped

Ingredients:

3 tbs. Olive Oil
Left over Oven Roasted Veggies
1 lb frozen shrimp, peeled and de-veined
2 garlic cloves minced
1/4 cup Prego Sauce
salt and lemon pepper to taste
shredded Parmesan cheese


Directions:

In a large skillet, set on medium high heat add olive oil. Add left over veggies and saute until lightly browned and heated through. Add garlic and stir. Add shrimp and season to taste. Cook until the all shrimp is pink and has curled into itself. Add Prego sauce and Parmesan cheese, stirring to coat all veggies and shrimp with the sauce. Serve immediately and enjoy!


Source: ME!
Note: This would be delicious over pasta and garlic or rosemary bread.

Vegetable Quiche Cups

Ingredients:

1 package frozen chopped spinach
3/4 cup egg beaters
3/4 cup shredded string cheese
1/4 cup diced red bell pepper
1/4 cup diced onion
salt and pepper

Directions:

Line a muffin pan with foil baking cups and spray cups with Pam.

Combine eggs, cheese, spinach, pepper and onions in a bowl and mix well. Divide evenly into muffin cups. Bake at 350 for 20 minutes, until knife inserted in the center comes out clean.

Source: South Beach Diet Cookbook
Note: Cups may be frozen and reheated in the microwave. SO YUM!

Oven Roasted Vegetables

Ingredients:

1 medium zucchini, cut into bite size pieces
1 medium summer squash, cut into bite-size pieces
1 medium green bell pepper, cut into bite-size pieces
1 medium butternut squash, pealed and cut into bite-size pieces
1 lb. fresh asparagus, cut into bite-size pieces
1 red onion, cut into 8th
3 tbsp extra-virgin olive oil
1 tsp salt
freshly ground pepper


Directions:

Heat over to 450 degrees. Place zucchini, squashes, pepper, asparagus and onion in a 9X13 pan. Toss with olive oil, salt and pepper to taste. Mix until the veggies are well coated with oil. Evenly spread out in pan. Roast veggies for 30 minutes, stirring occasionally, until veggies are slightly browned and tender.

Source: South Beach Diet Book
Note: Although the recipe doesn't call for butternut squash it really adds a nice sweetness to the dish. I also like to add other seasonings like oregano, garlic and thyme.

Caramel Corn

Ingredients:

1/2 cup butter
1 cup packed brown sugar
1/4 cup Karo syrup
1/2 tsp salt
1/4 tsp baking soda

Directions:

In a small sauce pan bring butter, sugar, syrup, and salt to a boil. Stirring constantly.
Boil rapidly for 1 minute, keep stirring.
Remove from heat and add baking soda as you stir.
Pour over large bowl of freshly popped popcorn and stir in caramel.

Let cool for a few minutes before eating.

Source: Karen Trevino
Note: This recipe can be halved if you would like.
I would also recommend that you do not use microwave popcorn for this recipe.

Crepes

A family favorite since I was young girl. The kids call these "rollies"... we LOVE to have them for dinner too!

Ingredients:

1 1/2 cups flour
3 tbs sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups of milk
2 tbs melted butter
1/2 tsp vanilla
2 lrg eggs

In a blender combine ingredients and blend until smooth and there are not clumps.

Lightly butter a 6-8 inch skillet. Heat over medium heat.

For each crepe, pour ~1/4 cup batter into skillet. Immediately rotate skillet until a thin layer of batter covers the bottom. Cook until golden brown; turn crepe over and cook on the other side until golden brown. Repeat with remaining batter, buttering skillet as necessary.

Stack crepes one on top of the other. Cover as the others cook to keep warm.

For the filling:

Fresh fruits (strawberries, raspberries, bananas)
Jam
Whipped cream
Dulce de Leche
Sugar
Powdered Sugar
Honey
Marshmallow cream
Nutella

The possibilities are endless!

Source: Ferrante Family and Betty Crocker's Big Red CookBook
Notes: These can be wrapped airtight and frozen up to 2 months.

Enchiladas Verdes

Ingredients:

1 can Cream of Chicken Soup
1/2 tsp garlic powder
1 can Kirkland chicken, drained
2/3 cup shredded Mexican Mix cheese
4 flour tortillas
1/4 cup milk
1/2 cup Pace's Salsa Verde
1 4oz can chilies, mild
1/3 onion, diced


Preheat oven to 375.
Grease 9X9 glass dish and set aside.
In a medium bowl mix half can of soup, garlic powder, chicken, can of chilies, onion and 1/3 of cheese.
Divide mixture into 4 equal parts.
Spoon onto flour tortillas, roll tortillas around filling and lay open side down into prepared dish
Make the Sauce, in medium bowl stir remaining half of soup, cheese, milk, and salsa verde.
Pour over top of enchiladas and sprinkle with cheese.

Bake for 20 minutes until cheese is melted.
Serve with sour cream and tossed salad.


Note: This doesn't take more than 15 minutes to get ready. We like to drink "Jarritos" to go along with this yummy Texmex meal to make it feel more authentic.
From: Originally this recipe was from Campbell's Soup Cook Book but I have changed a lot of the ingredients and added some of my own.

Pasta Primavera My Way

Ingredients:

1 lb Pasta
2 medium zucchinis, cubed
1 medium summer squash, cubed
1 cup cherry tomatoes
1 cup pasta sauce or pesto
2 tbs olive oil
2 tsp Italian seasoning
salt and pepper
Parmesan cheese

Cook pasta as directed on package. While pasta is cooking saute zucchini and squash in olive oil over medium heat, until slightly golden brown. Reduce heat to low and add tomatoes, salt, pepper and seasoning to mixture. Cover and stir occasionally. When pasta is done remove water and add zucchini mixture over top and mix well with sauce of your choice or pesto. Serve with garlic bread and Parmesan cheese.


Note: I love making this SUPER easy dinner. I like to use Prego sauce, homemade pesto or Costco pesto as well. I also like to add chicken or turkey from a left over meal.
From: My own kitchen.