Category: Gresilda’s Personal Recipes


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.

Grilled veggies so healthy and tasty…..grill any amount you want for just two or more

Aluminum foil 2 sheets

Asparagus (clean and snip hard ends)

Salt/Pepper

Crushed large clove of garlic

Buttered Pam Spray

Parmesan Cheese

Place asparagus (what ever amount suits your needs for one, two or more) on a sheet of aluminum foil

Spray asparagus with buttered Pam

season with even spread of fresh garlic, salt and pepper (to taste) , and sprinkle with Parmesan Cheese, cover with other sheet, flip and do same for other side of asparagus…cook until you can pierce with fork…we let ours get wee bit charred, but it is your choice….usually takes about 15 minutes or less to cook.

Serve with your other sides and main dish

 

 

 

 

 

 

 

 

 

Budgets can be tough but grilling veggies as a side dish, is easy and healthy

Aluminum foil (two sheets about size of paper from school notebook)

Pam butter spray

Ginger powder

Salt/Pepper

Carrots

Spray sheet with Pam

Clean and cut carrots into bit size

Spray lightly with Pam

Sprinkle with Ginger, Salt/Pepper, cover with other sheet of foil and flip, then season other side the same way

Put on Grill and cook to desired texture, we like ours not mushy little firm

Serve with  other sides and main dish

 

 

 

 

 

 

 

 

 

 

 

 

 

Sometimes an individual just wants a meal for one and this one is tasty, healthy and easy to fix, serve with easy over egg on side, just double for two people

1 medium turnip chopped

6 frozen brussel sprouts

1/4 cup chopped onion

1 small Habanaro pepper chopped very, very fine

salt to taste

small iron skillet

1/4 cup cooking oil (canola, vegetable, coconut your choice)

Fry on medium heat with lid for about 10 minutes, then stir, season with salt to taste, cook on low for 15 minutes or until tender (just poke fork thru turnip and when soft is done)

Serve with over easy egg.

 

 

 

100_0582
Cook time: 4 hours

Total time: 4 hours 10 minutess
Ingredients
  • 4 Boneless Chicken Breast ( use 5 if they are smaller in size)
  • 32 ounces of  Mild Salsa
  • 2 Cloves Garlic, Minced
  • 2 chopped dehydrated Habanero (you can use fresh chopped also) or any pepper of your choice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon of kosher salt
  • 1 cup of chopped Onion
  • 1 Tablespoon of Honey
  • 2 Tablespoons of Vegetable Oil
  • tortillas
  • chopped lettuce
  • cheddar cheese
  • lite sour cream
  • Salt/Pepper
Instructions
Season the chicken breasts with cumin, smoked paprika, very lite salt, cover and put in refrigerator  overnight
Next day
  1. Heat oil in a pan then cook the chicken for 2 minutes per side
  2. Place chicken and all other  ingredients in slow cooker then cook on low for 6-8 hours or high for 3-4 hour or until chicken is falling-apart tender
  3. Add salt/pepper to preferred taste
  4. Turn the slow cooker to warm and shred chicken with fork.
  5. after shredding place chicken (drain a wee bit)  in flour tortilla, add some  shredded cheese (on top or inside or both), wrap tortilla,
  6. add  a dab of salsa juice left in slow cooker on top of tortilla,
  7. then add lettuce and dab of sour cream and serve.
Crisp Celery Salad
Picture from google
Ingredients
2 Tablespoons fresh lemon juice
4 teaspoons olive
1 teaspoon Dijon mustard
Tiny pinch of organic sugar (optional)
coarse salt and ground pepper
5 celery stalks, ends tripped and sliced 1/2 inch diagonally
1 cup torn celery leaves (if not available one can use parsley)
1/4 cup chopped sweet onion
1/4 cup finely chopped bell pepper (can use green, yellow or red or  as you please)
Directions
In a large bowl, whisk together lemon juice, oil and mustard and very tiny pinch of organic sugar;  season with salt and pepper.   Add celery, celery leaves, peppers and onions, toss to combine.
Serve at room temperature or chilled.
Low carbs and calories.

Portions: 4

Serving size: 1/2 cup

Ingredients

  • 1/4 cup unseasoned rice vinegar
  • 1 teaspoon sugar ( I use Stevia)
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon fresh ground mixed black, white, red pepper
  • 1/2 cucumber
  • 1 cup carrots
  • 2 tablespoons green onion
  • 2 tablespoons  red bell pepper (red gives lovely color but you can use any bell pepper you have)
  • 1/2 teaspoon Mrs. Dash® Italian Medley seasoning blend

Preparation

  1. Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk.
  2. Cut the 1/2 cucumber in half vertically, remove seeds and slice. Slice carrots and green onion. Finely chop bell pepper.
  3. Add carrots, onion, red bell pepper, cucumber and Mrs. Dash to vinegar mixture; toss to coat.
  4. Cover and chill 30 minutes
%d bloggers like this: