grilled asparagus

Boil Asparagus for 3 minutes max, then transfer to already hot coconut oil and sautee for a few more minutes on high. Add favorite vegetable seasoning and season salt. Add freshly shredded parmesan cheese. Eat immediately. Perfect when soft but crunchy.

Healthy Chicken Salad (Lacey Nielson)

Rotisserie Chicken, diced
green apple
purple grapes
chopped almonds
dried cherries
purple onion
cucumbers
celery

Toss with plain greek yogurt, lemon juice and celery salt

All on a bed of lettuce, tomatoes and avocado topped with raspberries.
Enjoy with a side of watermelon.

Beet Green Vegetable skillet

pre-chop any vegetable you want to use
(beet greens, onion, zucchini, bell peppers, spinach, asparagus, mushrooms, etc...)
heat up a tbsp of coconut oil in a large skillet
place to firmer and crunchier vegetables in first to soften for a few minutes, then add in the softer vegetables and cook until your desired firmness for your taste.
Add in dashes of your favorite vegetable seasoning.

Cheese Ball (allrecipes.com)

2 (8 ounce) packages cream cheese, softened


1 (1 ounce) package ranch dressing mix


2 1/2 cups shredded Cheddar cheese


1 1/2 cups chopped pecans

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!

Tortellini Salad (Ad'Lynn Martinez)

1 pkg tortellini (multi-colored if available, spinach filled)
1 zucchini, diced
1 red onion, chopped
1 yellow and/or orange bell pepper, diced
cilantro bunch
feta cheese
Paul Newman oil and vinegar salad dressing

Cook tortellini according to pkg directions. Combine with diced veggies. Add as much cilantro and feta cheese as you think fit. Add as much salad dressing as you like. (about half the bottle???... salad dressing goes a long way). Chill in fridge and enjoy.

Quinoa Salad with Avocado, Cucumber, Tomatoes...

Cook quinoa ahead of time!!!
1 cup uncooked quinoa
2 cups water
pinch of salt

2 large tomatoes, diced
3 green onions, sliced
1/2 cup chopped cilantro
2 medium avocado's, diced
1/2 can black or garbanzo beans (optional)
1 small cucumber, chopped (optional)

Dressing:
1/4 cup FRESH Lime juice
1 tblsp olive oil
1/2 tsp cumin
salt and pepper, to taste

Using a very very fine strainer, rinse quinoa under cold water. Add quinoa, water and salt to a medium saucepan and bring to a boil over medium heat. Boil for few minutes, then cover and turn heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with fork. Let cool to room temp.

In a large bowl, combine quinoa, vegetables of any kind you prefer.
In a small bowl, combine dressing and wisk together.
Pour dressing over the quinoa salad and gently stir until well combined. Season with salt and pepper.
Serve chilled. My husband like to eat it with chips, like its some salsa or something :-)
In a large bowl, combine

Skillet Potato Wedges

Left over baked potatoes

Olive Oil

chopped onion

2 cloves minced garlic

salt and pepper

fresh parsley or dry

Dice potatoes to desire shape, set aside

Heat up oil in skillet or stove top frying pan. Add onion and saute for few minutes. Add garlic and potatoes and shake in desired amount of seasoning. Grill til toasty and golden.

May also want to try with a tbls of Zesty italian dressing packet

Creamy Au Gratin Potatoes

Boil, peel and cut up 6-7 potatoes.

(or you can use a bag of frozen hash brown potatoes)

Sauce:

1 can cream of chicken soup

1/2 cube butter-melted and cooled

1 cup sour cream

1/4 cup green onions or 1 tblsp dehydrated onion

1 cup grated mild cheese

Mix sauce and stir into potatoes. Top with a handful of crushed corn flakes. Dribble 1 tbsp melted butter over top. Bake at 350 for 45 minutes to 1 hour (depending on how PRE-cooked the potatoes are).

Twice Baked Potatoes

6 large potatoes, baked

1 cube butter, softened

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup parmesan cheese

1/2 cup chopped chives

shredded cheddar cheese to top with

scrub clean 6 large potatoes. Bake potatoes on a cookie sheet for 1 hour at 425 degrees. Do not wrap in foil, so the skins will become hardened. Cut in half and spoon out cooked potatoes, carefully. Mix ingredients and restuff. Sprinkle on cheddar cheese. Bake at 350 degrees for 15 minutes.

Sour Cream Potatoes

1 bag frozen hash browns (32 oz)- chunk type

2 cans cream of chicken soup

1 lb (16 oz) sour cream

1, 1/2 cups grated cheddar cheese

1 medium chopped onion

OR

1/2 cup chopped green onion

bread crumbs (crushed ritz crackers)

Mix hash browns, soup, sour cream, and 1 cup of the grated cheese, and the green onion. Put in 9x13 pan. Cover with 1/2 cup grated cheese then top with bread crumbs. Bake uncovered at 350 degrees till heated through. Should take about 35-40 minutes.

Beet Greens Skillet

1 pound beet greens, Kale and/or Collard Greens

2 strips of thick cut bacon, chopped

1/4 cup chopped onion

1 large garlic clove, minced

3/4 cup of water

1 tsp sugar

1/4 cup of apple cider vinegar

Wash the greens, drain and wash again. Drain and cut away any heavy stems, seperate from leaves. Cut leaves into bite sized peices. and set aside.

In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat. Add onions and heavy stems. Cook on medium heat for 5-7 minutes, stirring occasionally, until softened and onions start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar. Bring mixture to a boil.

Add the Kale or Collard greens few minutes before adding the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5 minutes until the greens are tender. Stir in vinegar.

Sautee'd Quinoa with mushrooms

1 tbsp olive oil

6-8 fresh mushrooms, sliced

1 small onion, chopped

1 clove of garlic, minced

1 tblsp butter

1, 1/2 cups of dry quinoa, rinsed

1, 1/2 cups of chicken broth (low sodium if desired)

1 cup of water

1/3 cup grated parmesan cheese

salt/pepper to taste

Heat the oil in a small skillet over medium heat. Cook and stir the mushrooms, onion and garlic in the hot oil until browned, about 5 minutes; set aside

Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth and water over the quinoa; bring to a boil and continue stirring. Cover and reduce heat to low; simmer 15+ minutes. Stir in the sauteed mushroom mixture and salt and pepper it to taste. Cook another 2 minutes. Sprinkle with parmesan cheese to serve.

Green Jell-O with Carrots (UT Deal Diva)

• 1 large box of green Jell-O
• 1/2 bag shredded or matchstick carrots {I like to use the matchstick carrots so that the carrot flavor really comes out. People love carrots mixed in with dessert.}
• 4 cups water

Prepare Jell-O according to package directions. Add in carrots. Refrigerate until solid. {As solid as jell-o ever gets anyways.}

If you've used a Jell-O mold, run hot water along the sides of the mold to release the Jell-O before turning it onto a plate.

To serve, schlop a big spoonful onto a plate. Remember to nudge plate to get the full effect of the Jell-O. Remember, all good food jiggles, it's perfectly normal.

Garnishes make this dish prettier, wouldn't you agree? Doesn't that looks so pretty?

Enjoy!

Couscous Salad

Light, fresh, healthy and delicious!

1 cup uncooked couscous

1, 1/4 cup chicken broth

6 tbsp extra virgin olive oil

4 tbsp fresh lime juice

2 tsp red wine vinegar

1 tsp ground cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup white or yellow corn kernals

2 (15oz) cans black beans, drained and rinsed

salt and pepper to taste

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 10 minutes

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red peppers, cilantro, corn and beans. Toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

I like it cold and it's good the next day as well. Makes quite a bit. May serve with tortilla chips.

Quinoa Salad (Susan V)

Quinoa: (cook according to directions on package)

1 cup quinoa, rinsed very well 2 cups water 1 clove garlic, minced or pressed 1/2 tsp. salt (optional)

Vegetables:

1 large cucumber, peeled, and diced (or 1 green pepper, diced) 2 medium-large tomatoes, finely chopped 1 cup corn 1 jalapeño pepper, seeded and diced 1 1/2 cups cooked chickpeas (garbanzo beans) 1/2 cup scallions (green onion), thinly sliced 2/3 cup parsley — minced 1/3 cup fresh mint — minced 2 ripe avocados, peeled, pitted, and diced (reserve a few slices for garnish)

Dressing:

1/4 cup freshly squeezed lime juice (NOT lemon) 3 tablespoons vegetable broth 1/2 teaspoon salt, or to taste (optional) 1/8 teaspoon ground pepper 1 clove garlic, pressed or minced 1/4 – 1/2 teaspoon chipotle chili pepper

add 1/4 cup extra virgin olive oil

combine vegetables into a medium bowl. Add quinoa to the vegetables. In a separate, small container, mix dressing together, then stir the dressing into the quinoa/vegetable mixture. Chill for an hour in the fridge. Enjoy in 30 minutes to 1 hour.

Grandma Gubler's Cole Slaw

1 head of green cabbage, cleaned, cored and finely shredded

1-2 carrots, peeled and finely shredded

small green onions, chopped finely

1-2 green peppers, chopped

2 tsp dill weed seasoning

lemon pepper to taste

5 tblsp mayo ??

3 tblsp dill pickle juice

BEST I've EVER TASTED, and I HATE COLE SLAW!!!

Swiss Chard

Plain red and green swiss chard side dish... It was only cooked in olive oil. Nothing added, and still tasted great! You may add seasonings or a little lemon/vinaigrette? to your taste..

Thanksgiving Yam's/Sweet Potatoe Casserole (AllRecipes.com)

Ingredients

2 (29 ounce) cans sweet potatoes
2 tablespoons butter
1 tablespoon lemon juice
1/2 (16 ounce) package gingersnap cookies
1 (16 ounce) package miniature marshmallows
Directions

In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.

Classic Green Bean Casserole

Classic Green Bean Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
RECIPE TIPS
Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.

Lighter Green Been Casserole

Lighter Green Been Casserole

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1/4 cup milk (2% fat)
1 teaspoon onion powder
1/8 teaspoon ground black pepper
1 teaspoon reduced-sodium soy sauce
1 pound cut fresh green beans (about about 3 cups), cooked and drained
2 tablespoons crushed French's® French Fried Onions
Stir the soup, milk, onion powder, black pepper, soy sauce and green beans in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the mixture is hot and bubbling. Stir the bean mixture. Top with the onions.
Bake for 5 minutes or until the onions are golden brown.