Indian summer Succotash

Indian Summer Succotash
2 Tbsp EVOO
6 Shallots, halved through root end
1/2 sweet potato, peeled and cubed (1cup)
2 1/2 Tbsp lemon juice, divided
2 Zuchinni, cut into 1/4 inch pieces
1 clove garlic, minced (1tsp)
1 cup fresh or frozen corn kernels
1 cup grape tomatoes
Parsely to taste
(the recipe calls for 3 Tbsp coarsely chopped fresh mint rather than parsely, but I tried it and it didn't taste very good to me at all so I cut this out of my recipe)

1) Heat oil in large non-stick skillet over medium heat.  Place shallots cut side down in skillet, and add sweet potato.  Sprinkle with 1 Tbsp lemon juice and 2 Tbsp water.  Cover and cook 4 minutes.  Add zucchini, garlic and 1 Tbsp more water.  Cover and cook 6 minutes or until vegetables are tender.

2)  Add corn, tomatoes and 1 Tbsp lemon juice.  Cook, uncovered, 3 minutes, or until juices thicken.  Stir in parsely and remaining 1/2 Tbsp lemon juice, and season with salt & pepper if desired.

Tweaked from Vegetarian Times September 2012 page 73

NOTE:  I only used a 1/2 cap full of lemon juice, I added Braggs Aminos and more water!  darn Citric Acid allergies!!!

Roasted Shallot, Squash, Grape & Green Bean Salad

Roasted Shallot, Squash, Grape & Green Bean Salad

6oz green beans, trimmed
1 butternut squash, w/4in neck
4 large shallots, peeled & quartered
4 Tbsp EVOO, divided 1 cup red grapes
1 1/2 Tbsp white wine vinegar
1 1/4 tsp finely chopped fresh rosemary
1/4 tsp finely grated garlic
1 large bunch bunch spinach**

1) preheat oven to 425°. Coat large rimmed baking sheet with cooking spray (I used tin foil and spray).

2) Blanch green beans in boiling water 2 minutes. Drain, and rinse under cold water. Set aside.

3) Cut 6 1/2 inch thin wheels from neck of squash. Reserve remaining squash for a another use). Peel and halve squash wheels. *I am not sure what think wheels are, so I just cut some strips :). Toss squash and shallots in bowl with 1 1/2 Tbsp oil and season with salt & pepper if desired. Place squash and shallots cut side up on baking sheet. Transfer green beans to same bowl and toss to coat with oil that remains in bowl. Place green beans and grapes on baking sheet, seperated slightly from squash and shallots. Roast 8 minutes, or until green beans are crisp-tender and grapes are warmed through. Remove green beans and grapes to a foil sheet. Roast squash and shallots 15-20 minutes more, or until browned.

4) Whisk together remaining 2 1/2 Tbsp oil, vinegar, rosemary, and garlic in bowl. Season with salt and pepper if desired.

5) Divide spinach among serving plates. Divide squash, shallots, green beans and grapes among serving plates and drizzle with dressing.

ENJOY!

**The recipe called for watercress rather than spinach.. but I love spinach so I used it instead!

This is a Vegetarian Recipe from Vegetarian Times September 2012, page 72 (Cover dish)

Chicken Noodle Soup

Chicken Noodle Soup

1 lb chicken cubed and cooked
5-6 cups of Low Fat, Low Sodium Chicken Broth (Can use Vegitable Broth if wanted)
2 med carrots, peeled and sliced
2 med stalks celery, sliced
1 sm onion chopped
1 cup uncooked noodles (we used brown rice squiggle noodles)
Chopped fresh parsley

In large Soup pan/Dutch oven;  heat broth, carrots, celery, and onion to boiling.  Reduce heat, cover and simmer about 15 minutes or until carrots are tender. 
Stir in noodles and cooked chicken.  Heat to boiling; reduce heat.  Simmer uncovered 7-10 minutes (or per noodle pkg), until noodles are tender.  Sprinkle with parsley and serve!

From:  Betty Crocker Cook Book (The Big Red Cookbook from Betty Crocker), page 473.
*I made adjustments from her original recipe!

Easy Sloppy Joe Bake

Easy Sloppy Joe Bake

1 pd ground beef (I used bison/buffalo)
1 medium onions chopped
1 pkt Sloppy Joe mix
1 cup shredded cheedar cheese (I used fat free)
1 cup Heart Smart Bisquick
1/2 cup skim milk
1 egg (I used egg beaters)
*This is actually 1/2 of the recipe, as this is a Feed A Crowd Recipe, so if you need to feed a crowd, just double the ingredients listed above!   ☺

Heat oven to 400°F.  Cook beef and onions over medium heat, about 10 minutes, stirring occasionally, until beef is browned; drain off fat if there is any.  Stir in sloppy joe mix per the package instructions.  Place in round casserole dish (8.5 x 1.5 qt) Sprinkle with cheese.
Stir remaining ingredients in a small bowl until blended.  Pour over beef mixture.
Bake uncovered about 30 minutes or until golden brown.

From:  Betty Crocker Bisquick II cookbook page 158
* FYI.. this doesn't look anything like the picture in the book.. it shows triangle slices of cheese on top of the dish and the recipe never calls for sliced cheese LOL oh well, it tastes delicious! 

Deep Dish Skillet Pizza

Deep Dish Skillet Pizza

Dough
1tsp light brown sugar
1/2 0.25-oz pkg dry yeast
3/4 cup whole wheat pastry flour
1/2 cup all purpose flour
1 Tbsp flax meal or ground flaxseed
2 tsp olive oil (plus more for oiling bowl and skillet)
3/4 tsp salt

Topping
2 Tbsp olive oil
3 garlic cloves minced (1 Tbsp)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp ground fennel seeds
2 Tbsp Neufchatel cheese (2 oz)
1 cup crumbled feta cheese (4 oz)12 cherry tomatoes, halved
2 Tbsp chopped fresh oregano or basil
* I did not use the items in RED!I used 1 Cup Fat Free Shredded Motzerella Cheese (4 oz), we also used turkey pepperoni and canadian bacon per Joshua's request! 

To make dough; dissolve brown sugar in 1/2 cup warm water in large bowl.  Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly.  Stir in whole wheat flour, 1/4 cup all purpose flour, flaxseed, oil and salt.  Knead 2 minutes while adding remaining 1/4 cup all purpose flour.  Oil seperate bowl, and turn dough in oil to coat.  Cover, and let rise in warm spot until dough doubles in size, about 45 minutes. 
To make topping; heat oil in large pot over medium heat.  Add garlic and saute 2 minutes.  Add kale, cover, and cook stirring occasionally, 15 minutes or until kale is softened.  Add mushrooms and fennel seeds and cook 7-10 minutes more, or until liquid has evaporated.  Remove from heat.  Stir in Neufchatel. 
Preheat oven to 475°F.  Oil bottom and sides of 12 inche cast iron skillet.  Pat and stretch dough with floured hands over bottom and halfway up sides of skillet.  Let dough rest 5 minutes.  Spread kale mixture on dough, scatter feta cheese, tomatoes, and oregano on top.  Place skillet directly on bottom of oven, and bake 15 minutes.  Remove carefully from oven, and let stand 5 minutes before serving.
We put the turkey pepperoni and canadian bacon on the dough (after it set for 5 minutes and before the kale mixture).

From:  Vegetarian presents; Healing Foods Cookbook page 35
We made it not so vegetarian by putting the turkey pepperoni & canadian bacon on it but hey.. it was still pretty good for you!  {{CHEESE}}
 

Awesome Good for you Spaghetti Sauce!

Spaghetti Sauce

1/4 lb ground buffalo
1 can Italian Diced Tomatoes
1 can tomato sauce (basil, garlic, onion)
1/2 chopped zuchinni
1/2 chopped yellow squash
1 tbsp minced garlic
1/4 cup chopped onion
1/4 cup dried parsley
1 tbsp dried basil
1/2 tomato sauce can of water
pinch of salt
pepper to taste

Brown buffalo on low-medium heat in EVOO, when almost browned completely add onions and garlic (this gives you a better onion & garlic taste).  Add tomatoes & tomato sauce, water, parsley, basil, zuchinni, squash, salt and pepper.  Bring to a boil, reduce heat, cover and simmer for about 10 minutes! 
Serve over your favorite pasta & Enjoy! Can be used as a base in Lasagna too *omit  some of the water if using for this though*