Category: Gresilda’s Personal Recipes


Idle Not Ground Beef and Vegetable Casserole

 

Ingredients

  • 3 cups new potatoes
  • 1 medium onion
  • 1 pound lean ground beef
  • 1 or 2 cloves of grated garlic
  • 1/4 cup low fat sour cream
  • 2-1/2 cups water
  • 3 cups fresh shelled green peas
  • 2 cups low-sodium beef broth
  • 2 tablespoons cornstarch
  1. Peel and cube potatoes and place in a large pot of water; bring to a boil. Remove from heat, drain water and add fresh room temperature water. Bring potatoes to a boil and cook for 10 minutes. Drain.
  2. Chop onion. Simmer ground beef, onion and 1/2 cup of water in a 3-quart pan until meat is crumbled and brown.
  3. Add potatoes, green peas, fresh grated garlic and remaining 2 cups of water to ground beef mixture. Continue to simmer for 10 minutes, until peas are tender.
  4. Mix 1/4 cup of beef broth with cornstarch and stir until cornstarch is dissolved.
  5. Add cornstarch mixture to pan along with remaining broth, and simmer until casserole is thick.
  6.  Add sour cream, stir and serve.
  7. Serve hot and enjoy!

 

Nutrients per serving

Calories 268

Protein 21 g

Carbohydrates 28 g

Fat 8 g

Cholesterol 50 mg

Sodium 154 mg

Potassium 632 mg

Phosphorus 270 mg

Calcium 44 mg

Fiber 5.2 g

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Cilantro-Lime Chicken Skillet

Modified recipe originally posted by Betty Crocker

Ingredients

Chicken

2      tablespoons of cumin

1/8   teaspoon of salt

1/2   teaspoon ground red pepper (cayenne)
 4      boneless skinless chicken breasts (about 7 oz each)
1       tablespoon vegetable oil

Rice Mixture

2 1/4     cups fat free chicken broth (from 32-oz carton)
2           tablespoons lime juice
1           tablespoon finely chopped garlic
1           cup uncooked regular long-grain white rice
1           cup black beans (from 15-oz can), drained, rinsed
1           can (4.5 oz)  chopped green chiles

Cilantro-Lime Topping

1/4      cup water
2         tablespoons lime juice
1         medium avocado, pitted, peeled and cut into 1-inch pieces
1/4     cup chopped fresh cilantro leaves
1         teaspoon finely chopped garlic
1/8      teaspoon salt

Steps

  • 1    In large resealable food-storage plastic bag, mix cumin, salt mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
  • 2    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
  • 3    To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
  • 4    Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
  • 5    Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
  • 6     Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.

Serve-Withs, If Desired

Chopped fresh cilantro leaves and lime wedges

Garlic Parmesan Tomato Zucchini Bake. A simple, beautiful summer side dish. Just ONE bowl! Healthy, low carb, gluten free, and perfect for extra summer veggies. Recipe at wellplated.com | @wellplated

 

YIELD: 6 servings  PREP TIME: 15 minutes  COOK TIME: 45 minutes

TOTAL TIME: 1 hour

Ingredients:

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)
  • 1 pint cherry or grape tomatoes
  • 1/4 cup chopped green peppers (spicy ones if you prefer)
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated Parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Add 1/4 cup green peppers…..Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
  • Larger, more mature summer eggplant can have a slightly bitter taste. If you’d like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch

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1 large chicken breast

Rosemary (1 spring about 9 inches long)

1/2 small onion

4 medium carrots

2 large radishes sliced

1/2 cubanelle pepper

Cumin

Garlic powder

Powdered ginger

Salt (just a pinch)

Spray chicken breast with oil (I use Pam), season on both sides with cumin, garlic powder, ginger, salt, add all the veggies  put tab of butter on top, add tablespoon of grapeseed oil and tablespoon of water, spring of rosemary.   Fold tight, put on grill for about 20 minutes (each grill is different so test with knife after 15 and if looks cooked, turn off grill and let it sit still covered for 10 minutes.

You can adjust your seasoning portions to your needs.

Meanwhile make sure your side dishes in house are ready.

Bring chicken inside, open, cut and serve.   We remove the rosemary spring before eating.

 

 

Related image

I purchased a spiralizer from Amazon and it has been perfect for my consumption of low carb veggies, easy to use, no electric needed just turn that handle and then create noodle dishes that are healthy and full of flavor.    Experiment and create your own.   This one is one of my favorites and I am a garlic freak.

Ingredients

You can adjust this to your personal favorite ingredints

  • 2 tablespoons grapeseed oil
  • 1 vidalia  onion , spiralized
  • 3/4 cup sliced mushrooms (your choice of type, I use baby white mushrooms sliced medium)
  • small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon  Tsang szechuan spicy stir-fry sauce (available at Walmart)
  • 2 tablespoons Beijing Sweet and tangy Sauce (Panda Express available at Walmart only 7g sugar)
  • 1 large clove crushed fresh garlic
  • 1 small piece of real butter
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Heat oil in a wok over medium heat.
  2. Add onions,  crushed garlic,  and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini, butter, mushrooms  and continue to cook for 2 minutes.
  4. Add Tsang sauce and Beijing sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.

sausage-cauliflower-kale-potpie

INGREDIENTS

  1. 1 1/2 tablespoon olive oil
  2. pound sweet Italian sausage links, (Johnsonville Sweet Italian)
  3. casings removed and meat broken into 3/4-inch pieces
  4. medium onions, chopped
  5. 1  tablespoon chopped fresh rosemary
  6. kosher salt and black pepper
  7. 1/3 cup all-purpose flour
  8. cups low-sodium chicken broth
  9. bunch kale, torn into bite-size pieces (about 10 cups)
  10. 2 1/2 tablespoons white wine vinegar
  11. small head cauliflower (about 2 pounds), cut into florets
  12.  1 large shredded fresh carrot (about 1/4 cup)
  13.  1/4 cup finely chopped turnip
  14. sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

DIRECTIONS

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
  2. Add the onions, rosemary, carrots, turnips ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
  3. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
  4. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

NUTRITIONAL INFORMATION

Per Serving

  • Calories 443 calories
  • Fat24 g
  • Sat Fat7 g
  • Cholesterol19 mg
  • Sodium901 mg
  • Protein19 g
  • Carbohydrate39 g
  • Sugar4 g
  • Fiber4 g
  • Iron4 mg
  • Calcium143 mg

 

Spinach, Chicken, and Wild Rice Soup

makes about 6 1 1/2 cup servings. and  it uses your slow cooker

Ingredients

  • 3 cups water
  • 1 –14  ounce can reduced-sodium chicken broth
  • 1-10 3/4 – ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 2/3 cup uncooked wild rice, rinsed and drained
  • 1/2 teaspoon purslane
  • 1/2 teaspoon dried thyme, crushed
  • 4 large cloves of fresh crushed garlic
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon ground black pepper (optional)
  • 1/4 cup chives
  • 3 cups chopped cooked chicken (you can even use chicken pulled off bone of roasted chicken  (remove skin) bought at the store– about 1 pound)
  • 2 1/2 cups shredded fresh kale (tear leaves off stems and cut into thing thing strips, young tender fresh kale is the best )
  • Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, garlic, cumin.
    2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
    3. To serve, stir in chicken, kale, chives,  purslane and let sit for about 15 minutes, stir again then serve.
  • Makes 6 (1-1/2-cup) servings.
Ingredients
  • 1 pound  potatoes peeled and sliced into ¼” rounds
  • 8 ounces Brussels sprouts, halved
  • 1 cup of very fine chopped sweet vidalia onion
  • 1 clove garlic
  • 1-2 teaspoons butter, for greasing pan
  • salt and pepper
  • ¾ cup heavy cream
  •  1/2 cup crumbled bacon bits  ( I usually fry  bacon nite before and break into crumbs)
  • 1 cup shredded Gruyere
Instructions
  1. Preheat oven to 400 degrees F. Rub the inside of an 8- by 11-inch baking pan with the clove of garlic and then grease well with the butter.
  2. In a pan of salted water, cook the potatoes until just  barely tender. Check using the toothpick and if goes thru and comes out clean it is done (do not overcook until mushy). Drain well.
  3. Layer the cooked potatoes, onions and the halved Brussels sprouts, seasoning well with salt and pepper. Pour cream evenly over the top of the vegetables and sprinkle the cheese and bacon bits on top.
  4. Bake for 20 minutes, or until golden and bubbly.

INGREDIENTS

  1. 19-inch refrigerated piecrust
  2. tablespoons olive oil
  3. medium sweet onions, chopped
  4. 1/4 cup  chopped  jalapeno (fresh not canned)
  5. 1/2 cup chopped bell pepper
  6. Kosher salt and black pepper
  7. cup fresh kale , chopped very fine ( or  1/4 cup dehydrated kale)
  8. 4 cups mixed greens, chopped fine
  9. large eggs
  10. 3/4 cup half and half
  11. 1/4 teaspoon tumeric
  12. 8 ounces  finely grated swiss cheese

DIRECTIONS

  1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions, chopped peppers and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the chopped kale
  3. In a large bowl, whisk together the eggs, half-and-half, tumeric, and ¼ teaspoon salt. Stir in the onion, peppers and kale mixture and the Swiss chese.
  4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
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