Tag Archives: veggie

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Healthy Beef Lo Mien

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This dish was soooo good, I only got a taste of it when it came out of the crock pot, because my daughter claimed the rest of it!  It always makes a mamma happy when your kids love what you make.

This was made in the crock pot, but it’s not exactly a dump and walk way recipe.  You start out with the steak in the crock pot with the sauceweekend adventures 2262017 047

The sauce was soooo good, some garlic, soy & oyster sauce, with ginger, brown sugar and a little Sriracha sauce.

Then once that had cooked for a couple of hours I dumped a bag of frozen Chinese veggies on top, then the last half hour I took the steak out, sliced it and diced it (and this is why you can use a cheap piece of meat, slow cooked + dicing it small, it won’t be tough)  put it back in the crock pot and stirred in some cooked noodles, and it came out amazing!

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Healthy Slow Cooker Lo Mein

1 lb. round steak

2 cloves garlic, minced

1/3 cup soy sauce, low sodium

1 TBSP. brown sugar

1 TBSP . oyster sauce

1 TBSP. grated ginger

1 tsp. Sriracha sauce

1 16 oz. bag of frozen Chinese veggies

6 oz. cooked whole wheat angel hair pasta

salt & pepper

Place steak in the bottom of crock pot and in a small bowl combine garlic, soy sauce, brown sugar, oyster sauce, ginger and Sriracha sauce.  Pour over steak and cook on high for 2 hours, then add frozen veggies on top of the steak, cook for 1 1/2 hours, then remove steak and cut in small pieces(cheap steak works great for this because it’s cut up small so it being tender isn’t a problem) and stir steak and cooked pasta in the sauce and veggies.  Save a little pasta water in case it’s dry, but I didn’t have that problem.

This recipe was shared on The Country Cooks Weekend Potluck Party

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Veggie Pitas – Meatless Monday

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Anyone else have a garden that’s still pumping out veggies, and you’ve given away all the veggies that you can, you’ve used up every idea you have for squash and zucchini that you have???  This is an awesome, quick idea for dinner that’s super tasty, fast and good food that’s good for you.  What more can you ask for….. Oh super cheap, this recipe is that too!

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So let’s get started, zucchini, squash, onions and peppers (if you like mushrooms, you can add them, I’m not a fan.  If you use mushrooms, the steps are the same for them as with the other veggies)

 

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Start by slicing all your veggies up, brush them with a mixture of balsamic vinegar and olive oil, sprinkle with salt and pepper

 

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Then grill them up and dice them up

 

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Open up a pita, smear a little Laughing Cow Cheese, put warm veggies in and enjoy.

 

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Veggie Pitas

  • Servings: 4 pitas
  • Time: 15 minutes
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1 zucchini, sliced long ways(just slice the edges, leaving the core where the seeds are out)

1 yellow squash, sliced long ways, same as the zucchini

1 purple onion, sliced across in 4 slices

1 – 2 large to medium peppers, sliced in large chunks

3 TBSP. balsamic vinegar

1 TBSP. olive oil

4 wedges of Laughing Cow Cheese (I used garlic & herb, use whatever you have)

salt

pepper

4 whole wheat pitas

Heat grill or grill pan to medium, mix together balsamic vinegar and olive oil.  Brush veggies with vinegar mixture, salt & pepper and place seasoned side down on the pan or grill.  Brush the other side with vinegar mixture, grill for 4 to 5 minutes until it starts to soften and has nice grill marks, then flip and grill the other side, just the same.  Remove from pan, place on cutting board and when they are cool enough to handle, chop, cut pitas in half.  Spread cheese in pita, stuff with warm veggies and serve.  ENJOY!

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Pasta Bake with Summer Veggies

Baked Pasta with Veggies 039 You know how at this time of the year, you either have a ton of veggies from your garden, your neighbor’s garden or the cheapest things at the farm stand is tomatoes, squash and zucchini?? Well this recipe will help you use up some of them and it’s figure friendly, too! Baked Pasta with Veggies 006 It’s also a great recipe for Meatless Monday so it’s also a money saver.Baked Pasta with Veggies 013 Baked Pasta with Veggies 014 Dice up some yellow squash, zucchini and onion Baked Pasta with Veggies 020Some tomatoes and garlic Baked Pasta with Veggies 024 Add the squash, zucchini and onion to a large skillet with a little olive oil over medium heat and saute Baked Pasta with Veggies 026 Add in tomatoes and garlic Baked Pasta with Veggies 027 Baked Pasta with Veggies 030 some cooked noodles, ricotta cheese, an egg and stir Baked Pasta with Veggies 032 Put in a 7 x 11 sprayed baking dish, top with Parmesan cheese and bake until bubbly and dinner’s done! Baked Pasta with Veggies 036

Pasta Bake with Summer Veggies

  • Time: 30 to 40 minutes
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1/3 box of corkscrew pasta, cooked to package directions

1 TBSP olive oil

2 cups of chopped yellow squash

1 cup of zucchini

1/2 cup of onion

2 cups of chopped tomatoes

2 cloves of garlic, minced

2 TBSP chopped fresh basil

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1/2 cup part skim ricotta cheese

1 egg, beaten salt and pepper

1/2 cup of reduced fat Parmesan cheese

Preheat oven to 400 degrees.  In a large skillet over medium heat, add olive oil, squash, zucchini and onion, saute for 5 to 7 minutes.  Then add in garlic and tomatoes, saute for 5 more minutes.  Remove from heat, add in pasta, ricotta, basil oregano and red pepper flakes.  Stir to combine add egg then pour into casserole dish and top with Parmesan cheese, bake for 15 to 20 minutes until bubbly and hot.  Let it stand for a few minutes before serving.  Add additional basil if desired