Vegetable Dishes Archives

Category: Vegetable Dishes

12
Jun
2015

Lentil Stew

categories: Main Dishes, Meatless Meals, Soups, Vegetable Dishes

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Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!
Well, this was a happy experiment. It was my first time cooking lentils! I guess I’m behind the times, but I kept hearing about how inexpensive, nutritious, and filling lentils were, so I started looking to see what goes into a good, thick Lentil Stew. Then I made my own version!

I must have looked at 25 different ways to make lentil soup or stew. I finally decided to just make my own version and add a variety of ingredients (like carrots, celery, thyme, dill, garlic, etc) I found on various recipes that sounded like they would be good additions.

The only HARD part about making this stew was I had to remember to write all the ingredients down as I made it, so I could actually remember what I did. Do you ever do that? Let’s just say that one hand was stirring the pot, one hand was writing it all down, and I suppose I might have used my FEET to take the pictures… somehow I got it done, and guess what? This hearty lentil stew is GOOD!

Scroll Down For a Printable Recipe Card At the Bottom Of The Page

Lentils Are A Healthy Protein-Filled Legume

On a side note… did you know that lentils (a legume) contain the 3rd highest protein of any legume? True. Lentils are inexpensive AND highly nutritious. That can be considered a win-win kind of main ingredient.

How To Make Delicious Lentil Stew

The first thing to do is cook the chopped onions for a few minutes in a bit of olive oil. The onions are cooked until they have softened.

Once onions have softened, add the lentils. It’s important to rinse and drain the lentils in a colander BEFORE adding! Brown rice is then added to the soup pot, along with 5 cups water. Give the ingredients a good stir after adding the rice.

Add a large cube of chicken bouillon to the stew, crumbling it up, as you add. TIP FOR VEGETARIANS: If you want to make this a completely vegetarian stew, leave the chicken bouillon out or add vegetable bouillon.

I personally enjoy the flavor the chicken bouillon adds, but it certainly won’t hurt the lentil stew if you omit it.

Time To Cook the Lentil Stew

Add the chopped celery, carrots, flat leaf parsley, thyme, dill, salt, oregano, seasoning salt, and minced garlic to the pot. Bring the lentil stew to a boil, then reduce the heat. Cook the stew on a low simmer for about 45-50 minutes, stirring occasionally.

After the stew has cooked for about 45 minutes, the rice and lentils will be softened. A lot of the broth will have absorbed. Now the mixture will look more like a thickened soup or stew. TIP: I served the lentil stew in it’s thickened form. If you want it to be more “soup-like” (more broth liquid), simply add a cup of water during the last 10 minutes of cook time.

Ready to EAT!

To serve, divide the hot lentil stew into serving bowls. Garnish each bowl of soup with chopped parsley, if desired. Serve the soup with some crusty slices of bread, and you’ve got yourself a hearty meal!

Even without meat, the combination of lentils and brown rice combine to make sure all essential amino acids are provided to make a complete protein dish. The lentil stew leftovers are pretty amazing, also (just sayin’).

This was an easy meal to make, and my husband and I enjoyed the leftovers for lunch over the course of several days. Sure hope you will give this delicious lentil stew a try… I think you will be surprised at just how good it is! Have a great day!

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Lentil Stew

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

Category: Dinner, Main Dish, Soup

Cuisine: American

Keyword: lentil stew

Servings: 8 servings

Calories Per Serving: 151 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon olive oil
1 medium brown onion , chopped
5 cups water
1 cup brown lentils (rinsed)
1/3 cup brown rice (uncooked)
1 large chicken bouillon cube (can omit if making this vegetarian)
2 cups chopped carrots
2 celery stalks , chopped small
1/4 teaspoon dried thyme
1 1/4 teaspoons salt
1/4 teaspoon dried oregano
1 Tablespoon chopped flat leaf parsley
1/4 teaspoon dried dill
1/4 teaspoon seasoning salt
1 teaspoon minced garlic
Dried parsley (OPTIONAL-to sprinkle on stew as a garnish before serving)

US Customary - Metric

Instructions

In a large soup pot, cook the chopped onion in olive oil until onions have softened (3-4 minutes).
Add 5 cups water, rinsed lentils, brown rice, and crumbled chicken bouillon cube.
Add the rest of the ingredients.
Bring soup mixture to a full boil, then reduce the heat to a low simmer.
Continue to cook the stew for 45-50 minutes (covered) on low, stirring occasionally. Uncover the stew the last 10 minutes of cooking time.(*If you want the stew to have more broth, simply add in another cup of water during the last 10 minutes of cooking time).
Taste. Season with additional salt/pepper, if desired.
Ladle the hot stew into serving bowls. Sprinkle with dried parsley (optional).
Serve with some good crusty bread, and ENJOY!

Nutrition Facts

Lentil Stew

Amount Per Serving (1 serving)

Calories 151 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 588mg26%

Potassium 398mg11%

Carbohydrates 25g8%

Fiber 8g33%

Sugar 2g2%

Protein 7g14%

Vitamin A 5440IU109%

Vitamin C 5mg6%

Calcium 34mg3%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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25
Mar
2015

Quick N’ Easy Cream of Broccoli Soup

categories: Soups, Vegetable Dishes

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Make 4 servings of this simple, delicious, quick n’ easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

A dear friend of mine named Sandy gave me this recipe for Cream of Broccoli Soup written on a little index card about 30 years ago. I’ve made this soup many times over the years (and have a completely food-stained index card to prove it!). This is a delicious, very easy, inexpensive soup to make (with simple ingredients), and serves 4.

I was privileged to be a bridesmaid in Sandy’s wedding to her wonderful hubby Jeff, and my husband was privileged to be the pastor to officiate the ceremony. It was his first wedding to preside over, and we have such funny memories of that wedding.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

A Slight Tweak To the Original Recipe For Cream Of Broccoli Soup

My friend’s original instructions called for making this in the microwave oven, but I’ve adapted this cream of broccoli soup slightly over the years. Now I usually make it on my stove top in a soup pot, and add a bit of cheddar cheese, for extra flavor. The soup only takes about 25-30 minutes to prepare, so it’s easy to throw together after a long day.

I sure hope you will give this one a try. I really do think you will enjoy it! It’s EASY and DELICIOUS!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: Sandy Whittaker

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Quick N' Easy Cream of Broccoli Soup

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Make 4 servings of this simple, delicious, quick n' easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

Category: Soup

Cuisine: American

Keyword: cream of broccoli soup

Servings: 4 servings

Calories Per Serving: 320 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pkg. (10 ounces) frozen broccoli, thawed
6 Tablespoons butter (or margarine)
1 Tablespoon finely minced brown onion
5 Tablespoons all-purpose flour
1 cup chicken broth
2 cups milk
3/4 teaspoon salt
1/8 teaspoon black pepper
Dash of ground nutmeg (optional)
1/2 cup grated cheddar cheese (plus additional for garnish on top of soup, if desired)

US Customary - Metric

Instructions

In a soup pot, melt the butter. Add the minced onion, and cook for 2-3 minutes. Add the flour; whisk to combine. Cook for an additional minute. Add the chicken broth, milk, salt, pepper and nutmeg. Stir ingredients until smooth and thoroughly combined. Heat the soup for 5-7 minutes on medium-high until soup begins to thicken slightly. Stir occasionally.
Add the thawed broccoli to soup. Carefully transfer the hot soup to a blender and puree OR puree the ingredients together in the soup pot using an immersion blender.
Return soup to pan. Add 1/2 cup grated cheddar cheese. Stir to combine. Heat soup until hot (about 3-4 minutes). Ladle soup into 4 serving bowls. Garnish soup with a sprinkle of grated cheddar cheese; Serve, and enjoy!

Nutrition Facts

Quick N' Easy Cream of Broccoli Soup

Amount Per Serving (1 serving)

Calories 320 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Cholesterol 65mg22%

Sodium 964mg42%

Potassium 471mg13%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 7g8%

Protein 10g20%

Vitamin A 1340IU27%

Vitamin C 67.3mg82%

Calcium 291mg29%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Mar
2015

Butternut Squash Ravioli with Browned Butter Sage Sauce

categories: Italian, Main Dishes, Meatless Meals, Pasta, Vegetable Dishes

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Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

I found a recipe on Pinterest for Butternut Squash Ravioli, drizzled with a browned butter and sage sauce, topped with Parmesan cheese. It’s fun to make homemade ravioli, and this recipe sounded good. So… I made it… and we really enjoyed it!

The creaminess of the roasted butternut squash, combined with the flavor of Parmesan cheese and a touch of nutmeg is amazing! The browned butter sauce (with only TWO ingredients!) that covered the pasta is so easy to make.

I decided to make my own ravioli from scratch because we have the cutest little pasta machine I received as a birthday gift several years ago. Seriously- I think making homemade pasta is very therapeutic and fun!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

But What If I Don’t Have A Pasta Machine?

However, if you don’t have a pasta machine, you still can make this recipe with two other options: 1) make pasta dough and roll it out by hand with brute strength, or 2) buy a package of won ton wrappers and use those instead of pasta.

If you go the purchased won ton route, this recipe just got a lot simpler! If you like the adventure of making and rolling your own pasta dough for ravioli, then this is still a very simple recipe… honest!

Roast The Butternut Squash

You will need to roast the butternut squash first! Peel, de-seed, and then cut it into cubes. Bake (per instructions in printable recipe card below) the butternut squash.

Time To Make The Ravioli Dough

Making the ravioli dough is kinda fun, at least for me it is! This time I used an easy egg-less recipe I found in my pasta machine instruction book. Mix the ingredients in a stand mixer with a dough hook on it.

Remove the dough from the mixer once dough comes together enough to form a ball. Let the dough rest for about 15 minutes, covered with a slightly damp dish towel.

Pasta Machine Fun!

Slice off a piece of the dough, and run it through your pasta machine, adjusting settings (per manufacturer instructions) until you have long strips of dough. Keep running the dough through the machine until you have very long, thin strips of dough.

The dough for making butternut squash ravioli needs to be really thin. If rolling it out by hand, keep at it until the dough is very thin!

Time To Fill The Butternut Squash Ravioli

After the butternut squash finishes roasting, mash it up, then mix it (using an electric beater) with the Parmesan cheese and nutmeg in a bowl. Place small spoonfuls of mixture onto the pasta sheets, leaving space in between each spoonful.

Now gently pull the dough up and over the top of the butternut squash, from front to back, to touch the other side of the dough. Carefully cut into individual raviolis like this:

Crimp the edges with a fork all the way around, sealing the edges shut like this:

Now the ravioli should (hopefully) look like this:

Cook The Browned Butter Sage Sauce

Bring a large saucepan full of salted water to a full boil. Right before you cook the ravioli (remember FRESH ravioli only takes 2-3 minutes to cook), make the browned butter/sage sauce.

Melt the butter with fresh sage leaves in a large skillet. I grow my own sage at home, so all I had to do was go out to my front porch and get some of the leaves… easy-peasy!

After the butter and sage have cooked for about 3 minutes, the butter will begin to turn light brown. It will be a bit more brown than this…and will smell somewhat “nutty”. Once the butter sauce is light brown in color, remove the skillet from the heat.

The butternut squash ravioli cooks in about the same time it takes to make the sauce (about 3 minutes).

Time To Serve The Raviolis

Remove the raviolis with a slotted spoon to let them drain. Place them directly into the browned butter/sage sauce (sorry, no picture of that… was too busy trying to get them all in the skillet and covered with sauce!)

Spoon the sauce over the hot ravioli, then gently spoon them up and onto serving plates. Spoon additional sauce and sage leaves over the ravioli. Grate some fresh Parmesan cheese on the top, and serve!

Sure hope you try making these butternut squash ravioli. They are absolutely delicious!

Hope you enjoy this Italian-inspired pasta dish. It really tastes wonderful! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful pasta recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: http://jennysteffens.blogspot.com/2011/09/butternut-squash-ravioli-with-sage.html

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Butternut Squash Ravioli with Browned Butter Sage Sauce

Prep Time

45 mins

Cook Time

3 mins

Total Time

48 mins

Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

Category: Entree

Cuisine: Italian

Keyword: butternut squash ravioli

Servings: 4 servings

Calories Per Serving: 817 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Squash Filling:

1 pound butternut squash
olive oil
salt & pepper (to season)
1/4 cup Parmesan cheese
1/4 teaspoon nutmeg

For Browned Butter Sauce:

3/4 cube butter
10-12 sage leaves

For Pasta:

1 recipe homemade pasta dough OR 1 pkg won ton skins (*see notes)

My pasta dough was made from:

3 cups all purpose flour
1 cup warm water
2 Tablespoons olive oil

For Garnish:

Additional grated Parmesan cheese

US Customary - Metric

Instructions

Slice squash in half. Peel and de-seed. Cut the squash into cubes, place in bowl, and coat them fairly well with olive oil. Sprinkle the squash with salt and pepper. Place the squash cubes on a baking sheet and bake for 25 minutes at 425 degrees. The squash should be tender when done. Remove squash from oven; place into a medium bowl and mash the squash with a fork until well "mashed". Add the Parmesan cheese and nutmeg. Give it a taste. If necessary, add a bit more salt and pepper.
While the squash is baking, make the pasta, per manufacturer's instructions. Roll it out into long strips on a well-floured surface.
Place small spoonfuls of the squash filling in the middle of the long sheets of pasta dough, leaving space between each one. Gently pull the dough up and over the filling from front to back until the dough touches the other edge. Lightly press down the outer edges. Carefully cut each ravioli apart. Using a fork, carefully crimp the edges of the raviolis, to seal completely.
Bring a large saucepan of salted water to a boil, for the ravioli.
While the water is coming to a boil, make the butter sauce: In a medium skillet, melt the butter. Add the sage leaves. Cook this for for 3-4 minutes on medium-low, only until the butter begins to brown. Once the butter turns light brown, remove pan from the heat.
Cook the ravioli in boiling, salted water for 2-3 minutes. They will float to the top of the water when they are done cooking. Remove the raviolis from the hot water using a slotted spoon; place them into the browned butter sauce. Carefully spoon some of the sauce onto the raviolis, to cover.
Place raviolis onto individual serving plates. Drizzle with the browned butter sauce and the sage leaves. Finely grate Parmesan cheese on top; Serve... and enjoy!

Recipe Notes

If using won ton wrappers, place prepared squash/Parmesan mixture into center of won ton wrapper. Brush all the edges of the won ton with water, then press edges together to completely seal around filling. Follow rest of directions.

Nutrition Facts

Butternut Squash Ravioli with Browned Butter Sage Sauce

Amount Per Serving (1 serving)

Calories 817 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 754mg33%

Potassium 591mg17%

Carbohydrates 150g50%

Fiber 6g25%

Sugar 2g2%

Protein 24g48%

Vitamin A 12135IU243%

Vitamin C 23.8mg29%

Calcium 199mg20%

Iron 9.1mg51%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Mar
2015

Zucchini Relish

categories: Canning And Preserving, From Our Veggie Garden, Vegetable Dishes

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Learn how to make tasty zucchini relish (similar to pickle relish), an amazing condiment for hot dogs, hamburgers, etc., and learn how to can it for long term storage!
Last summer I was visiting a dear friend in her home. She told me she had canned some pickle relish, using shredded zucchini from her garden. Then she gave me not one, but TWO pint jars of her homemade zucchini relish to take home.

I was too embarrassed to tell her that I don’t even LIKE pickle relish, so I thanked her (graciously, of course!), and took them home to occupy a spot in our pantry. My thought was… I don’t eat hot dogs that often, and I don’t use it in my potato salad, so what was I supposed to do with TWO jars of the stuff?

I figured I could always put it out with the condiments at a bar-b-que or something…I ultimately cracked open a jar of zucchini relish (my curiosity got the best of me), and tried it on a grilled hot dog, and guess what? I LOVED it… (insert rolling of the eyes here). WHO KNEW?

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Okay… Please Give Me The Recipe- I Confess

Fast forward…It’s almost a year later… and those 2 jars of relish are long gone. Used up over the past year… it’s a Christmas Miracle! (perhaps my taste buds changed?) So I told (more like “confessed”) my friend the WHOLE story of my initial reaction to her kind gift (truth-telling, from start to finish) and asked her for the recipe. Ha Ha.

We had a good laugh over it. She was kind enough to give it to me, just as she received the recipe from her Mom. I decided to make some for our pantry (you know… just in case there’s a world-wide pickle relish shortage!!!!!!).

I cut the recipe in half, and it made 2 pint jars and one half-pint jar… which should last us for awhile. The recipe I’m posting is for the whole amount, and it makes between 5-6 pint jars of zucchini relish.

So for all you relish lovers out there, here is a great relish for your hot dogs or hamburgers or potato salad, AND a great way to use up some of the zucchini that will overrun your garden this year! I’m glad I learned how to make my own. Even if you don’t “can”, you can keep one jar in the refrigerator for immediate use, and give the other jar to a friend.

How To Make Zucchini Relish

Here’s how you make it (it’s easy!): You start with shredded zucchini that has been drained well to remove excess water. Mix in diced onion, green pepper (I even snuck in a bit of red pepper), and salt. Let the mixture sit (covered) for 24 hours. The salt helps draw out liquid from the zucchini. Drain well, and rinse with cold water. Drain once more.

After draining zucchini mixture, add it to the rest of the ingredients in a large stock pot, stir well to combine, and bring mixture to a boil. Cook it for 15 minutes, stirring frequently.

Canning Zucchini Relish

Ladle relish into hot, sterilized canning jars (following basic canning guidelines). Leave 1/2″ headspace, remove air bubbles and wipe rims. Process in a boiling hot water bath for 15 minutes.

Remove jars from canner and listen for that wonderful “ping” sound, indicating the jars have sealed properly. Let the jars sit on the counter, undisturbed for 24 hours, then store in pantry.

Even if you don’t “can” food, you can always let the zucchini relish cool completely, then place it in jars (and kept refrigerated), then give one to a relish-loving friend or two… (never thought I’d ever say that!).

And… enjoy your hot dogs or hamburgers this summer, with this tasty zucchini relish on them (of course!).

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few canning recipes, including:

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Source: Debbie Stephens (and her Mom)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Zucchini Relish

Prep Time

1 d

Cook Time

15 mins

Total Time

1 d 15 mins

Learn how to make tasty zucchini relish (similar to pickle relish), an amazing condiment for hot dogs, hamburgers, etc., and learn how to can it for long term storage!

Category: Canning, Canning and Preserving, Condiment

Cuisine: American

Keyword: zucchini relish

Servings: 5 -6 pint jars

Calories Per Serving: 26 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 cups shredded zucchini (seeds scooped out and discarded)
1 large onion , finely diced
1 green pepper , finely diced (I even used a bit of red pepper!)
5 Tablespoons canning salt
2 1/4 cups vinegar
6 cups granulated sugar
1/2 teaspoon black pepper
1 Tablespoon nutmeg
1 Tablespoon dry mustard powder
1 Tablespoon turmeric
1 Tablespoon corn starch
1 Tablespoon celery seed

US Customary - Metric

Instructions

In a large bowl, mix together the shredded zucchini, onion, green pepper, and salt. Cover bowl with plastic wrap; let sit for 24 hours (this draws out liquid from zucchini).
Drain zucchini mixture; rinse well with cold water, then drain completely again.
Place the drained zucchini mixture into a large stockpot. Add the vinegar, sugar, black pepper, nutmeg, dry mustard, turmeric, corn starch, and celery seed. Stir to mix well.
Bring to a boil. Cook for 15 minutes, stirring frequently.
Ladle hot relish into canning jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rim of jar, adjust two piece lids.
Process jars in a boiling water canner for 15 minutes. Remove to a towel to cool. Make sure jars seal, then let sit for 24 hours before moving to pantry.

Recipe Notes

Note: I cut the recipe in half easily, and it produced 2 pint jars and 1 half-pint jar.
Also, note that the long prep time is the time allotted for zucchini/pepper/onion/salt mixture to soak overnight.
If canning this in half-pint jars, they only need to process for 10 minutes.

Nutrition Facts

Zucchini Relish

Amount Per Serving (1 Tablespoon)

Calories 26

% Daily Value*

Potassium 20mg1%

Carbohydrates 6g2%

Sugar 6g7%

Vitamin A 15IU0%

Vitamin C 1.7mg2%

Calcium 2mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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25
Feb
2015

Easy & Healthy Veggie Soup

categories: Soups, Vegetable Dishes

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You’re gonna love this yummy Weight Watchers recipe for easy to make Italian healthy veggie soup, with carrots, zucchini, onions, tomatoes, garlic and cabbage!
Years and years ago, both of my parents were members of Weight Watchers. My mom found a recipe in their membership book for an Easy & Healthy Veggie Soup that they loved, and she shared it with me. I quickly became a huge fan, because it is absolutely delicious!

My Mom loved to cook this healthy veggie soup and have it around for a quick lunch or dinner, because not only was it delicious, it was good for you.

She tweaked the original recipe a bit, but loved that it was extremely low in calories and fat, but high in fiber, to keep them both feeling full while dieting.

We LOVE This Healthy Veggie Soup!

For years now I have been making this healthy veggie soup whether I’ve been dieting or not dieting, but simply because I LOVE IT! This is a very easy recipe to make, as well. It is simply a matter of cooking some veggies, and then adding the rest of the ingredients, and cooking until done.

The picture (below) is from a time I made this soup for her, when I was home visiting. I suppose it is kind of a “full-circle” kind of thing!

Sorry I don’t have any more photos… at the time, I didn’t even think of it! Honestly, though, this truly is a simple, delicious healthy veggie soup, that I’m confident you’ll enjoy, too.

Healthy Veggie Soup is very easy to make, ridiculously LOW in calories, and frankly, with the seasonings in it, tastes like a wonderful Italian-flavored soup.

It’s wonderful (whether you’re on a diet or not) and DELICIOUS! We even like to sprinkle it with a bit of Parmesan cheese right when it’s served hot. YUM!

Just like my Mom did, I have found it to be a hearty and healthy veggie soup (filled with carrots, onions, beans, cabbage, and zucchini), that I love to have extra of in my refrigerator, for a quick lunch or dinner meal.

Hope you enjoy making and eating this delicious healthy veggie soup, too! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of great soup recipes, including:

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Recipe slightly adapted from: Weight Watcher membership booklet from years ago.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy & Healthy Veggie Soup

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

You're gonna love this yummy Weight Watchers recipe for easy to make Italian healthy veggie soup, w/carrots, zucchini, onions, tomatoes, garlic and cabbage!

Category: Dinner, Soup

Cuisine: American

Keyword: healthy veggie soup

Servings: 6

Calories Per Serving: 49 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Non-stick cooking spray
1 cup carrots , sliced thinly
1/2 cup brown onion , chopped
2 teaspoons minced garlic
12 oz. can diced tomatoes
3 beef bouillon cubes (can also use beef or vegetable broth)
3 cups water
1 cup chopped frozen spinach (cooked according to pkg. directions, then drained)
1 cup green cabbage , sliced, chopped
1/2 cup canned green beans (or frozen)
1/2 Tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
black pepper (to taste)
1 1/2 cups uncooked , thinly sliced zucchini (added during last 10 minutes of cooking)
Parmesan cheese (optional as garnish, but it really add to the flavor!)

US Customary - Metric

Instructions

Spray a soup pot with non-stick spray.
Cook the carrots and onions in soup pot for 4 minutes on medium-high heat. Add the garlic and cook for additional 45 seconds, stirring constantly, to prevent garlic from burning.
Add the rest of the ingredients (EXCEPT for the zucchini and Parmesan cheese).. Stir to combine. Bring to a boil, then reduce heat and cook on low for 30 minutes, or until carrots have become tender.
Add the zucchini and cook an additional 10 minutes (adding the zucchini in toward the end of cooking time prevents the zucchini from getting soggy or falling apart).
When heated through, ladle soup into serving bowls. Garnish with a few sprinkles of Parmesan cheese.
Enjoy!
Heat

Recipe Notes

NOTE: Caloric calculation does not include optional Parmesan cheese for garnish.
If using bouillon cubes instead of store bought broth, toss them in whole with the other ingredients. As soup cooks, they will dissolve and help flavor the soup.

Nutrition Facts

Easy & Healthy Veggie Soup

Amount Per Serving (1 serving)

Calories 49 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Cholesterol 0.1mg0%

Sodium 995mg43%

Potassium 431mg12%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 5g6%

Protein 3g6%

Vitamin A 6826IU137%

Vitamin C 20mg24%

Calcium 95mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Feb
2015

Chili & Cheese Stuffed Spud

categories: Beef, Lunch - Quick and Easy, Main Dishes, Vegetable Dishes

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Need a quick, filling lunch or dinner that is REALLY easy? Why not make a chili cheese stuffed spud, with sour cream, cheddar cheese and green onions!
Ever have those moments when you just don’t want to cook dinner? What? You do, too??? Shocking! I had one of those moments recently (several times, actually). I ended up making a Chili Cheese Stuffed Spud for my husband and I.

I was too tired to “want” to fix anything, so I heated up some leftover chili I had in the fridge (Mom’s Old-Fashioned Chili). Use any kind of chili you like! Then I stuffed a big beast-like “baker” potato with the chili. You know – the BIG potatoes!

That humongous potato was filled with the chili, then topped with cheese, sour cream and green onions, and POOF! Dinner was served! Or as I like to say: “Dinner is served. I am offering two choices tonight for your dining pleasure. 1) Take It, or 2) Leave It.”

A Chili Cheese Stuffed Spud Is A Filling Meal!

This was a delicious, filling, “all-in-one” dinner. “Ya got your potato, ya got your chili with meat and beans, ya got your cheese, ya got your sour cream, and ya got your green onions” (said with a deep New York accent, of course!). Geepers, if you threw some chocolate on there, you would have almost ALL the food groups represented… but I digress.

I threw (translation: gently and lovingly placed) the potatoes in the oven and baked them, but if you’re pressed for time, just microwave them… easy peasy, either way! Did you know that potatoes are the world’s 4th largest field crop? Yep. It’s true. (Random factoid for the day).

This is such an easy dish to prepare… and it really did fill up our hungry tummies! It’s so versatile… you can take away, or add anything you want (like veggies) to “make it yours”. Just thought I’d share it with you on the ol’ blog today. We sure don’t eat these too often at our house, but every now and then, it’s a quick, economical, and filling meal.

The Basics of Making A Chili Cheese Stuffed Spud

I’m not even going to post a recipe for this, because it’s so very basic… Bake (or microwave) a large potato, slice open, generously fill it with hot chili, then top with grated cheddar cheese, a generous dollop of sour cream, and some sliced green onions.

Seriously… how easy is that? Hope you will consider making these Chili & Cheese Stuffed Spuds, especially for those moments when your private chef, caterer, or entire kitchen staff get horribly sick and can’t prepare your evening meal. (*cough, cough*). But we ALL know this situation would NEVER happen on Downton Abbey, would it now?

Have a wonderful day. Be sure and check out ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of family-friends recipes I am confident you will enjoy.

Interested In More Recipes?

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20
Jan
2015

Smashed Potatoes with Mushrooms and Shallots

categories: Side Dishes, Vegetable Dishes

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Smashed potatoes with mushrooms and shallots are a perfect side dish to serve with pork, beef or chicken.
Last night I made Smashed Potatoes with Mushrooms and Shallots as a side dish with our dinner. Wow! Think I’ve found another delicious side dish! My husband and I enjoyed them very much! I knew I wanted to serve red potatoes on the side, and knew I didn’t want “regular” mashed potatoes.

They needed to be jazzed up a little bit, so I ended up making these smashed potatoes without a recipe by using ingredients I already had in my kitchen. I knew these ingredients would taste wonderful added to red potatoes! And they did taste great! Yum!

What Is IN These Smashed Potatoes?

Sauteed shallots, chopped mushrooms, butter, parsley, milk, salt, pepper, and a bit of garlic give these red potatoes an extra burst of flavor! The cooked red potatoes are lightly smashed, (rather than mashed until smooth and creamy) for extra texture.

These potatoes were a perfect side dish to our pork tenderloin dinner (Pork Tenderloin with Cranberry-Raspberry Sauce). Easy to prepare, and delicious!

Hope you will give these smashed potatoes a try. I really do think you will enjoy serving and eating them… they would be great as a side dish with pork, beef or chicken.

How To Make Smashed Potatoes

Potatoes are cut into chunks, then cooked with some minced garlic until tender… leave the peel on the potatoes!

Shallots, mushrooms, garlic powder, and parsley are cooked in a bit of butter until soft.

Cooked potatoes are combined with cooked mushrooms, shallots, butter, garlic powder, salt, pepper, and milk. Potatoes are lightly smashed, not creamed.

The smashed potatoes are garnished with a bit of parsley, and served. Easy… and delicious!

Hope you consider trying these smashed potatoes! Have a great day.

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Smashed Potatoes with Mushrooms and Shallots

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Smashed red potatoes, with sauteed mushrooms and shallots, are a perfect side dish for pork, beef or chicken.

Category: Side Dish

Cuisine: American

Keyword: smashed potatoes

Servings: 5 servings

Calories Per Serving: 155 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium sized red potatoes
1 teaspoon garlic , minced
1 teaspoon butter
1/3 cup shallots , finely chopped
4-5 button mushrooms , chopped
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
2 Tablespoons milk
1 Tablespoon butter
Salt and Pepper , to taste
Additional dried parsley (for garnish, if desired)

US Customary - Metric

Instructions

Wash the potatoes. Do not peel. Cut the potatoes into medium sized chunks. Place potatoes into medium sauce pan and cover with water. Add minced garlic to pan. Cook on medium high heat for approximately 30 minutes, or until potatoes become tender (test by inserting knife point into potato).
While potatoes are cooking, melt one teaspoon of butter in a skillet. Add the chopped shallots, chopped mushrooms, garlic powder, and dried parsley. Cook approximately 4-5 minutes, until mushrooms and shallots have cooked through and have softened.
When potatoes have finished cooking, drain water. Add the sauteed shallot/mushroom mixture to the potatoes. Add milk and butter; lightly smash all ingredients together with a potato masher or a fork until ingredients are combined. Season to taste with salt and pepper. Add additional milk, if desired.
Place smashed potatoes in a serving bowl, and garnish with additional parsley, if desired.
Serve, and enjoy!

Nutrition Facts

Smashed Potatoes with Mushrooms and Shallots

Amount Per Serving (1 (1/5 of total))

Calories 155 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 61mg3%

Potassium 834mg24%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

Vitamin A 105IU2%

Vitamin C 15.2mg18%

Calcium 24mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Jan
2015

Butternut Squash Soup with Bacon

categories: Bacon, Soups, Vegetable Dishes

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Butternut Squash Soup with Bacon is creamy, thick, and absolutely DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day!

Well, let’s just start this post by saying that those two butternut squash I bought at the Farmer’s Market never knew what hit ’em. The Butternut Squash Soup With Bacon I made with them was truly outstanding! I knew I wanted to try making butternut squash soup, and found a recipe from Food & Wine that called for using pancetta, but I went for something we always seems to have around the house… BACON.

So, let me first start by telling you I have NEVER, EVER cooked butternut squash before, in the 37 years I have been married. Now that I got that off my chest, let me tell you something… this will not be the last time, either! This soup was amazing… my husband and I even had leftovers for lunch today, and it’s still tastes just as good as it did a couple of nights ago when I first made it.

The butternut squash soup is filling, incredibly delicious (especially with the bacon crumbles on top!), and the soup itself is thick and creamy. Seriously orange colored (ha ha) and seriously GOOD. I hope you will give this soup a try… I think you’re gonna love it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butternut Squash

Behold… the humble butternut squash… not too lovely in appearance, but boy, oh boy…it sure makes a GREAT tasting soup!

Split the squash in half lengthwise, scoop out the seeds, add butter and salt/pepper, and into the oven they go to bake until tender

Here are the squash right out of the oven… that melted butter will also go into the soup. Yes, please!

Preparing The Butternut Squash Soup

Cook chopped onion in a bit of bacon grease in a heavy bottomed pan, then add thyme sprigs and a bay leaf. Building flavor into butternut squash soup is a GOOD thing!

Scoop the cooked squash out of the peel and and add it to a large stockpot or Dutch oven.

Now you will add chicken stock to the pan. Bring this mixture to a boil, then reduce the heat and cook the butternut squash soup for 15 additional minutes.

Time To Purée The Soup

Okay… now it’s time to blend the soup to make it nice, thick and creamy! NOTE: My Mom gave me an immersion blender. You can use one of those OR blend the soup in batches (in blender or a food processor), till smooth and creamy. Don’t forget to remove the thyme and bay leaves before blending!

The butternut squash soup is all blended together. Stir in the whipping cream to the creamy soup. See how thick and smooth it is? Now it’s time to ladle it up into serving bowls.

Time To Serve The Butternut Squash Soup With Bacon

To serve, place bacon crumbles on top of each portion of soup. Drizzle with whipping cream, a bit of olive oil, and some extra thyme leaves (if desired). Grab a spoon, butter some warm bread, and enjoy this butternut squash soup with bacon! It is lip-smackin’ good!

I really hope you will try this delicious soup, and as always, my hope is you enjoy sharing this delicious meal with those you love!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy soup recipes you’re gonna enjoy, including:

Interested In More Recipes?

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Recipe Adapted From: http://www.foodandwine.com/recipes/butternut-squash-soup-with-crisp-pancetta

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Butternut Squash Soup with Bacon

Prep Time

1 hr 10 mins

Cook Time

15 mins

Total Time

1 hr 25 mins

Creamy, thick, and delicious, this butternut squash soup with bacon will satisfy even the pickiest of taste buds on a cold day!

Category: Soup

Cuisine: American

Keyword: butternut squash soup

Servings: 8 servings

Calories Per Serving: 269 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium butternut squash (about 3 pounds)
3 Tablespoons butter , cut into 4 slices
Salt and Pepper (to season)
4 slices bacon , cooked crisp, then crumbled (Reserve bacon drippings in pan)
2 Tablespoons bacon drippings
1/2 large brown onion , chopped finely
6 fresh thyme sprigs , divided
1 bay leaf (found in spice section, or Mexican food section in bags)
5-6 cups chicken stock (or low-sodium broth)
2 Tablespoons heavy whipping cream , divided
olive oil (for drizzling as garnish), optional

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Carefully slice squash in half, lengthwise; scoop out the seeds. Put 4 squash halves cut side up, on a large cookie sheet (with edges). Put one slice of butter into each hole (where the seeds were). Season with salt and pepper. Roast butternut squash for 50-60 minutes at 400 degrees (or until tender). When tender, remove from oven. Let squash cool until it is cool enough to scoop all the squash out of the skins into a large bowl.
Cook bacon in a medium skillet until very crisp. Remove bacon from pan; drain off bacon grease with the exception of 2 Tablespoons (and any little brown bits remaining in the skillet), which you leave in the skillet. Crumble bacon pieces, and set aside for garnishing soup before serving.
Add chopped onion to bacon grease in skillet; cook until softened (about 5 minutes). Transfer onions and any remaining bacon grease from the skillet into a large, heavy stockpot. Stir in cooked squash, chicken stock (add 5 cups of chicken stock at first), 3 thyme sprigs (whole), and the bay leaf. Bring mixture to a boil over high heat; stir frequently. Once mixture comes to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
After 15 minutes, remove thyme sprigs and bay leaf. Discard. Using an immersion blender, blend soup until thick and creamy. If not using immersion blender, transfer soup in batches to a food processor or blender, and blend until smooth (about a minute per batch), then return soup to stockpot. If you want soup to be thinner, add an additional cup of chicken stock and stir to combine. Stir 1 Tablespoon whipping cream into soup; season with salt and pepper, to taste.
Reheat soup, if necessary. Ladle soup into serving bowls. To serve, place some of the crumbled bacon onto the top middle of the soup. Drizzle a tiny bit of whipping cream onto top, then drizzle with a tiny bit of olive oil. Garnish with thyme leaves. Serve, and enjoy!

Recipe Notes

The prep time includes the time for roasting the squash. Cook the bacon, onions, etc. while squash is in oven to reduce overall time.

Nutrition Facts

Butternut Squash Soup with Bacon

Amount Per Serving (1 serving)

Calories 269 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 31mg10%

Sodium 578mg25%

Potassium 853mg24%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 6g7%

Protein 7g14%

Vitamin A 20155IU403%

Vitamin C 41.4mg50%

Calcium 103mg10%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Jan
2015

Sugar Snap Pea Stir Fry

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

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This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!
Every year, I love to grow sugar snap peas in our backyard raised bed garden. We typically have a bumper crop, and freeze bags of them at their peak. If interested in learning about this type of pea, you can read more information here. I

t made perfect sense to me to come up with a good stir fry recipe to use these wonderful veggies. So here it is- my recipe for a delicious “Sugar Snap Pea Stir Fry”.

Try not to be too dazzled by the “oh so creative” name I gave this recipe (ha ha)! It’s the best I could come up with, so don’t judge. All that said, if you are looking for a tasty way to make a sugar snap pea stir fry, look no further!

I believe you will enjoy the taste of stir fried sugar snap peas, cooked with red and orange peppers, mushrooms, garlic, teriyaki sauce, and topped with toasted almonds! The Asian inspired flavors will delight your taste buds!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Frozen Or Fresh?

You can use either fresh or frozen sugar snap peas, because either type will work great in this recipe with very little difference in taste. I used some I had in the freezer from our little garden this past summer.

Here is what a couple of sugar snap peas looked like growing in my garden this past summer. Isn’t it a gorgeous, cool-looking vegetable?

Ready To Cook?

Sugar snap peas and peppers are cooked in the skillet first. The veggies are then pushed over to one side of the skillet, and mushrooms are added to the skillet.

Stir fry them for a couple minutes. Once cooked, they are combined with the other veggies in the sugar snap pea stir fry.

Add minced garlic to the sugar snap pea stir fry. After that, grated fresh ginger and a bit of teriyaki sauce are added to the skillet.

Lightly toast sliced raw almonds in a “dry” skillet, to add as a garnish to the dish at serving time.

Time To Eat The Sugar Snap Pea Stir Fry!

Here is the finished sugar snap pea stir fry dish on a serving platter. Garnish the dish with the lightly toasted almond slices for added crunch!

This delicious sugar snap pea stir fry is ready to eat, and enjoy! Grab a fork, and dig in!

I served this sugar snap pea stir fry with Sweet Ginger Teriyaki Salmon and it was a big hit! The teriyaki sauce the sugar snap peas are cooked in, paired extremely well with the sauce on the salmon.

Sure hope you will consider trying this recipe. It’s a great way to get some tasty veggies into your meals! If you enjoy sugar snap peas, be sure to check out my recipe for Parmesan Crumb Sugar Snap Peas, as well.

Thanks for stopping by, and I invite you to come back again son for more family-friendly recipes. Take care, may God bless you, and have a great day!

You Might Also Enjoy These Veggie Side Dish Recipes

These recipes, listed above, and many other vegetable side dishes can be found in the Recipe Index at the top of the page. Enjoy!

Interested In More Recipes?

You Can Also Find Me On Social Media:

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0 from 0 votes

Sugar Snap Pea Stir Fry

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!

Category: Side Dish, Vegetable Dish

Cuisine: Asian

Keyword: sugar snap pea stir fry

Servings: 4 servings

Calories Per Serving: 168 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Stir Fry:

2 Tablespoons olive oil
2 cups sugar snap peas (fresh or frozen)
1/2 cup red bell peppers , sliced
1/2 cup orange bell peppers , sliced
1 cup sliced mushrooms
1 teaspoon minced garlic
1/2 teaspoon grated ginger (I used a microplane, to grate the ginger very finely)
1/4 cup teriyaki sauce
salt , to taste

For Garnish:

1/4 cup sliced raw almonds , dry roasted (see notes section on "how to dry roast")

US Customary - Metric

Instructions

Heat the olive oil on medium-high in a non-stick skillet.
When oil is hot, add the sugar snap peas and the red/orange peppers. Cook for 2-3 minutes. Push veggies over to one side of skillet; add the mushrooms.
Cook mushrooms for 2-3 minutes, then combine veggies. Add the garlic and the grated ginger; cook for additional minute.
Stir in the teriyaki sauce, and cook until all ingredients are heated through.
Place veggies onto serving dish. Garnish with toasted almond slices.
Serve, and enjoy!

Recipe Notes

How to dry roast almond slices: Heat a skillet (with no oil or butter) on medium-low. Add the sliced almond slices to the skillet. Heat 2-3 minutes until they begin to turn light brown. Keep the almonds stirred while they cook, so they won't burn. The End.

Nutrition Facts

Sugar Snap Pea Stir Fry

Amount Per Serving (1 serving)

Calories 168 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 704mg31%

Potassium 356mg10%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 5g10%

Vitamin A 1700IU34%

Vitamin C 77.7mg94%

Calcium 49mg5%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Nov
2014

9 Easy Recipes For Thanksgiving Day!

categories: Appetizers, Breads, Breakfast, Desserts, Holidays!, Pies/Tarts, Vegetable Dishes

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Here’s a delicious collection of 9 easy recipes for Thanksgiving Day that you, your family and friends will enjoy!
Today I am sharing a few of my favorite recipes for Thanksgiving time. A lot of our holiday traditions center around the table, sharing good food and conversation with those we love. I’ve put together this small collection of 9 Easy Recipes For Thanksgiving Day!

We all have family traditions that make our holiday celebrations special… here are some of our family recipes that will certainly make the time spent around the table with those you love enjoyable and meaningful.

Some are our old family traditional dishes (served every year without fail), and some are new “traditions”. Either way, these dishes are delicious, and will certainly add to your Thanksgiving feast, whether it’s an appetizer, a side dish, bread, Thanksgiving breakfast, or that all important piece of pie you manage to eat, even after you are stuffed full to the brim. Hope you find one or two that will become a new “tradition” for your family…

Easy Recipes For Thanksgiving Day

Here’s a couple delicious ideas for your Thanksgiving Day breakfast:

Pumpkin Streusel Coffeecake
(the recipe makes 2 delicious coffeecakes!)

Double-Glazed Pumpkin Scones
(Starbucks copycat recipe)

I’ve included a couple of appetizers guaranteed to get your taste buds going and keep everyone satisfied until the main meal…

Mom’s Famous Cheese Ball
(cream cheese ball, with green onions, pecans, peppers). YUM!

Hummus
Perfect, served with a veggie tray or pita chips!

For The Main Meal

Homemade Dinner Rolls
(Is there anything better than freshly made dinner rolls?)

Rainbow Jello Salad
This is a wonderfully delicious and festive looking salad, which will practically feed a village!

Pecan Praline Yams
Yams, brown sugar, coconut, butter, brown sugar… YES! Wonderful!

Rissole Potatoes With Feta
A fantastic potato side dish, with bacon, feta, green onions…oh my – so delicious…

And last – but DEFINITELY not least… When you’re ready for dessert –

Toll House Pie
Our family tradition for years and years… chocolate chips, brown sugar, pecans…so delicious (and easy!)

Happy Thanksgiving, from our home to yours!

We have so much to thank God for, each and every day. We are blessed and GRATEFUL.
“Enter His gates with thanksgiving, and His courts with praise; be thankful unto Him, and bless His name. For the Lord is good, and His love endures forever; his faithfulness continues through all generations.”
Psalm 100:4,5(a)

Looking For More Thanksgiving Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of other recipes that are perfect for your Thanksgiving feast, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Category: Vegetable Dishes

Lentils Are A Healthy Protein-Filled Legume

How To Make Delicious Lentil Stew

Time To Cook the Lentil Stew

Ready to EAT!

Looking For More SOUP OR STEW Recipes?

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A Slight Tweak To the Original Recipe For Cream Of Broccoli Soup

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But What If I Don’t Have A Pasta Machine?

Roast The Butternut Squash

Time To Make The Ravioli Dough

Pasta Machine Fun!

Time To Fill The Butternut Squash Ravioli

Cook The Browned Butter Sage Sauce

Time To Serve The Raviolis

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Okay… Please Give Me The Recipe- I Confess

How To Make Zucchini Relish

Canning Zucchini Relish

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We LOVE This Healthy Veggie Soup!

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A Chili Cheese Stuffed Spud Is A Filling Meal!

The Basics of Making A Chili Cheese Stuffed Spud

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What Is IN These Smashed Potatoes?

How To Make Smashed Potatoes

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Prepare The Butternut Squash

Preparing The Butternut Squash Soup

Time To Purée The Soup

Time To Serve The Butternut Squash Soup With Bacon

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Frozen Or Fresh?

Ready To Cook?

Time To Eat The Sugar Snap Pea Stir Fry!

You Might Also Enjoy These Veggie Side Dish Recipes

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Easy Recipes For Thanksgiving Day

For The Main Meal

Looking For More Thanksgiving Recipes?

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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