Eggs with Veggies

This is a quick and healthy breakfast, lunch, or dinner. All I do is sautee some veggies, in this instance I used a zucchini from the garden, some red pepper, eggplant, tomato, and onion, until they are a little soft. Then I add in some eggs/egg whites and cook until done. At the end I throw in some cilantro for a minute with the heat off. Then I top with a little bit of cheese, which could be omitted for less calories.

Franks and Beans

Not the most healthy recipe but my husband enjoys this one.


Franks and Beans

2 cans pork and beans
1 pkg (12 oz) hot dogs, halved lengthwise and sliced
2 Tb brown sugar
2 Tb worcestershire sauce
2 Tb mustard
1 pkg cornbread mix
1 c shredded cheddar

In bowl combine first 5 ingredients; mix well. Transfer to a greased 9 inch dish. Prepare cornbread; stir in cheese. Drop by spoonfuls onto bean mixture. Bake, uncovered, at 350 degrees for 40-45 minutes, or until heated through.

Serve: 6

NOTE: I do not put the cornbread on the beans to cook. I find putting bread on top of something moist makes it impossible to get done in the amount of time it should. Therefore I make the cornbread seperately and either eat them seperately or mix them together. It's good either way.

Welcome Wednesday

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Italian Focaccia Bread

This was good with our pasta that we had tonight but I think it would be good cut into breadsticks and dipped in marinara sauce. I think that will be my dinner tomorrow night.

Italian Focaccia Bread

2 Tb yeast
1 Tb sugar
1 C + 2 Tb warm water
1 Tb olive oil
1/4 tsp pepper
1 tsp sea salt
1 Tb italian seasoning
3 c flour (I used 1 1/2 whole wheat and 1 1/2 all purpose)

Topping:
1 Tb olive oil
1/2 c parmesan cheese
sea salt

I also used garlic powder.

Combine yeast and water in mixer. Allow to sit for 2 to 3 minutes. Then add in oil, sugar, salt, and spices. Add flour and knead until well combined. (I had to add a few more teaspoons of water because mine was a little dry so just check it and add some water if needed.) Cover and let rise for 1 hour. You can make dough up to 24 hours in advance--cover with plastic wrap and store in fridge until ready to use.

Preheat oven 425 degrees. Press dough into a 12 inch circle. Drizzle with olive oil and then press indentations into the dough. Cover with cheese and additional spices. Bake for 15 to 20 minutes until dough is puffed and golden brown. Cut into wedges and serve.

Butternut Squash Pasta

This was a recipe I found when trying to find things with vegetables that we may like. It is actually a Weight Watcher recipe but I'm not good at measuring things so technically there is probably more cheese and nuts than there should be. It tasted pretty good. It wasn't great but I think if there had been a little more sauce, or a tad more cheese, it might have been a little better. I would make it again.

Butternut Squash Pasta

cooking spray
20 oz butternut squash, fresh, peeled, and cubed
12 oz uncooked whole wheat pasta, penne
1 1/4 c skim milk
2 Tb all purpose flour
2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper, or to taste
1 Tb thyme, fresh, chopped, divided (or I just used a small dash of dried, probably 1/2 Tb)
1/2 c park skim ricotta cheese
1/3 c grated parmesan
1/4 c chopped walnuts, toasted

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. (I sprinkled with a little olive oil, sea salt, and pepper)

Heat oven to 375 degrees. Place squash on prepared baking sheet; roast 20 to 30 minutes until tender. Place in large bowl and mash.

Meanwhile, bring a large pot of water to a boil. After squash has been roasting for about 1o minutes, cook pasta according to directions; drain and return to pot.

In medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium high heat, whisking frequently; reduce to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 tsp of thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 tsp thyme.

Homemade Chicken Nuggets

I tried homemade chicken nuggets today. They didn't turn out really like I expected so I'll try them again. I think it's because I cooked the chicken first before putting it in the food processor and according to a video I saw on making chicken nuggets like McDonald's, you process it raw and then they cook when you fry them.

I did decide to still fry them in a little oil. I figured that it's still better that I'm making them homemade than not, and wanted the taste and texture to be similar to what the kids are used to.

So for now, just know I'm working on this one and hopefully I'll get it figured out soon and post a recipe.

June 6th Garden Update

Zucchini--I harvested one so far but didn't get to eat it. Forgot it on the counter while we were gone camping and it was moldy when I got back.

Peppers

Squash


Lima Beans

Carrots

Strawberries--we've finally gotten to eat a few of these now that the netting is on and the birds can't get them.

Watermelon is taking over this box. It's curling around everything and getting awful close to the onion. Who knew they got this big?

Onion

Corn

Had my four year old stand by it just to give you an idea how tall it's getting and then the two year old had to stand by it too.

To learn more about GrowCookEat and gardening visit goodlifeeats.com.

Raspberry Buttermilk Cake

I had to find something to make using the raspberries I had in the freezer and this looked yummy. It also turned out very good and tasted yummy too!

Raspberry Buttermilk Cake

1 c flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 stick unsalted butter

2/3 c sugar + 1 1/2 Tb

1/2 tsp vanilla

1 large egg

1 c buttermilk

raspberries--I used about a cup but the husband thought there should have been more

Begin by preheating oven to 400 degrees. In mixing bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream unsalted butter. I would suggest using unsalted in this one. I don't usually pay that much attention to that direction but this was a little salty with regular butter. Also, add in 2/3 cup sugar. Mix together for about 2 minutes until pale and fluffy. Add in vanilla and egg. Mix well.

Turn your mixer on low speed. Alternate the flour mixture and the buttermilk 2 or 3 times. Mix until it looks well-blended.

Spoon your batter into a prepared cake pan or 8x8 dish. Smooth out on top and then sprinkle raspberries evenly over top. They will sink down into the batter while cooking.

Now take the reserved 1 1/2 Tb sugar and sprinkle evenly over top of cake. Bake for 25 to 30 minutes or until knife in center comes out clean. Remove from oven and let sit 10 minutes. Then remove from pan to cool. Let rest for about 15 minutes before eating.

We served this with vanilla ice cream while still warm and it was very good. I could also see this as being a breakfast bread too, since it really wasn't that sweet.

Menu June 4 - June 10

Friday - camping: sandwiches, chips, fruit
Saturday - whatever you find...pb&j
Sunday - Franks and Beans, corn, fruit
Monday - Baked Butternut Squash Pasta, fruit, focaccia bread
Tuesday - Ham and Cheese Calzones, green beans
Wednesday - Chicken and Stuffing, broccoli, fruit
Thursday - Leftovers

Welcome to the "Welcome Wednesday" blog hop, hosted by Take It From Me! Welcome Wednesday is a great way to meet new people and learn new things as well as increase your blog followers! So let's have some fun!!
If you want to be a part of Welcome Wednesday, just follow these 5 simple steps:

1. Follow the Welcome Wednesday Host (Take It From Me) as well as the 2 Spotlighted Blogs of the Week. (These will make up the top three slots on the Linky)

2. Link up your blog name and URL with our Linky. (You only need to add your info once for it to be seen on all the blog hops)

3. Grab our Welcome Wednesday button and include it in a post about the event on your blog.

4. Go to as many blogs on the MckLinky as you want and Follow them. Be sure to tell them you are from Welcome Wednesday!

5. Be sure to Follow back any followers you have gained from our Welcome Wednesday event!