Saturday, February 11, 2012

Vegetables

Tangy Cheese Stuffed Potatoes

1 medium potato
4 tbls cottage cheese
1 teas minced parsley
1 teas minced chives
¼ teas dill weed
Pinch of pepper

Cook as you would any bake potato , with the peels on. When
completely backed slice in half. Using a fork, smash the potato
inside. In a blender add the cottage cheese and spices and blend
until smooth. Pour over potato and warm up in microwave.

Optional- add chopped ham or bacon

Caution- Do not eat peel of potato, peel is hard to digest





Italian Spaghetti Squash

1 spaghetti squash
½ tbls olive oil
½ teas onion powder
1 small can mushrooms, drained
1 small can minced tomatoes/ chili seasoned
1 small zucchini sliced
½ cup grated cheese

Preheat oven to 350 F . Pierce squash in several places with knife,
set in backing dish and back one hour. Or until you can pierce easy
with fork. Meanwhile, in a medium size sauce pan, add olive oil,
mushrooms, sliced zucchini. When zucchini is soft add can tomatoes,
cook for three minutes. When squash is done, slice in ½ and scoop
out insides out into a platter. And cover with tomato mix, sprinkle with
cheese.




Sweet Potato Fires

Slice sweet potatoes like you would French fries and place on backing
pan. Sprinkle with EVO and back until crisp. Serve with mayo seasoned
with garlic power and basil.






Fried Veggies and Cheese

1 Zucchini
1 sweet potato
8 small tomatoes

Slice zucchini, sweet potatoes into medium cubs and fry in small amount of EVO
until just turning brown. Place them in an small backing pan, sprinkle with garlic
powder, add sliced tomatoes, back until soft and done. Sprinkle with Parmesan
cheese and back a few minutes more until golden brown.


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