Category: Side dishes…veggies

Leftover Loving- Veggie Pasta Salad

Leftovers/ Freezer Meals, Pantry Raid, Pasta, Side dishes...veggies, Vegetarian

Evening guys! We all finally got home about 8:30 tonight. The girls both had cheer practice, but in different places, so it was a bit crazy. We made it work, but we got home late.

We usually give the girls a light dinner  about an hour before practice; sandwich, quesadilla, eggs and toast, etc. Since this is the first week of school, they are extra hungry.  So I let  them have a snack when they come home from practice.

After that they get ready for bed. Hopefully any homework that needs to be done is done. I’m really hoping that they get their homework done in their after school program. I will definitely help with whatever they need, but there is only so much time.

So tonight I made this concoction. All I did was take leftover pasta and mix it with leftover veggies ( spinach, orange pepper, and carrots), black olives, chopped bacon, and a tiny bit of Caesar dressing that was at the end of the bottle. So easy! You could totally add whatever veggies, protein, or dressing that you have leftover.
Add in your favorite cheese and veggie dressing for a vegetarian option.

Leave out the meat and use balsamic vinegar for a vegan pasta. So many endless options!

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Crunchy Baked Shrimp and Simple Sauteed Squash

Seafood, Side dishes...veggies

Hello my sweet followers! Anyone out there? Hope you are all having a great day!

I started mine out by going to the local farmer’s market with my girls. We have a routine…first I get an iced coffee, we look at each stand, we get a few samples (Great Harvest Bread, honey, jelly, olive oil, peaches etc.) then the girls get a King of Pop’s Popsicle. Then we go back through the vendors and I pick out a few lovely gems. Today I bought 2 chicken fryers (only 4.50 for both!), 1 pound of Georgia Coast Shrimp, a loaf of challah bread (french toast in the am!), yellow squash, beets, an heirloom tomato, and some beautiful flowers for Lizzie.

Every week or so since she has passed, I buy some flowers and put them in a vase next to her urn on the mantle. 013

The heirloom tomato with a tiny bit of salt was devoured as soon as I got home. I should of taken a pic…it looked something like this DSCF1699a

I tried bitter melon for the first time today…not a fan. The lady told me she usually only sells that to Asian people because they like the bitter taste =)

Tonight I cooked up the shrimp in a new and delicious way. But first I had to clean them…peeling and deveining shrimp is not hard, but it can be kind of a dirty job. If this is not your thing, buy them from the grocery store already done. It is a pain, but since I got them fresh from the market, it had to be done for this recipe. Bonus- now I have all the shells and tails in the freezer for when I am ready to make seafood stock. https://funfoodiefamily.com/2014/01/19/seafood-stock-2/

Crunchy Baked Shrimp

1 pound shrimp, peeled and deveined
2 tablespoons Old Bay seasoning
1 tablespoons each of onion powder and garlic powder
about 1 1/2- 2 cups panko bread crumbs (save a few for the top)
olive oil to coat
2 tablespoons Parmesan cheese
1/2 stick butter, cut in small pieces

Directions

So you know about homemade Shake and Bake? I have done it here before https://funfoodiefamily.com/2014/06/05/homemade-shake-and-bake/

Well, this is kind of like that. Add all your ingredients in a large zip top bag. Shake and mix together well. In a single layer, place the shrimp in a large oven safe dish, pan, or sheet tray (make sure to use non-stick spray or olive oil/butter). I used my large cast iron skillet. Add a few more breadcrumbs on top.
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Cook at 350 for about 8 minutes. For the last 5 minutes or so, turn your oven on broil. When the topping starts to turn brown, take it out. 025

Serve with your favorite side dishes. We had some leftover couscous and alfredo pasta, so we each chose what we wanted. I also served a side of peas and some of that squash I got this morning at the Farmer’s market. Here is how I made it…

Simple Sauteed Squash

In a med. skillet, add thinly sliced squash to about 2 tablespoons of olive oil. Salt and pepper your squash. Cook until golden brown and tender, just under 10 minutes. YUM! 026

Sausage Parmesan and Stuffed Mushrooms

Pasta, Pork, Side dishes...veggies

So this happened tonight…

008007Stuffed Mushrooms- Brown some ground Italian Sausage. Put in the middle of mushrooms. Top with mozzarella. Cook at 350 for 20 minutes or until cheese is golden brown.

Italian Parmesan- Brown some Italian Sausage in the casing. Put a bit of sauce (homemade or jarred) to the bottom. Add sausage and top with more sauce and mozzarella. Cook at 350 for 20 minutes   or until cheese is golden brown.

Serve with a side of pasta and crusty bread.

Veggie Threesome-Roasted and Spicy Radishes, Carrots, and Kale

Side dishes...veggies, Vegetarian

Hello again! I just got finished eating a plate full of veggies. Trying to use up my veggies from the farmer’s market. Tons of kale left over still. Let me know your favorite way to make it!

 

Oven Roasted Rainbow Carrots and Radishes

Cut the stems and roots off cleaned carrots and radishes. Add to cookie sheet and coat with olive oil, salt, and pepper. Roast for 20 minutes on 425 or until veggies are fork tender.

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Pan Sauteed Kale with Red Pepper Flakes

Take a few large handfuls of kale. Pull of stem and chop. Add to a few tablespoons of olive oil and cook down with about a teaspoon or so of each salt, pepper, and red pepper flakes. Spicy and a bit crunchy. Love!
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Creamy Mushroom Chicken with Skillet Green Beans and Rice with Pine Nuts

Chicken, grains, Side dishes...veggies

Hello! Tonight I made a family favorite that I have done in many variations on the blog before. I had some beautiful green beans freshly picked from my garden and some pine nuts leftover that needed to be used up. I made enough to have for leftovers for another night!

Creamy Mushroom Chicken

Ingredients
4 chicken fillets
1 onion, diced
1 carton mushrooms, sliced
2 cloves of crushed and diced garlic
1 tablespoon cream cheese
1/2 cup heavy cream
1 container of reduced sodium chicken stock
add salt and pepper to taste

Directions

Heat 2 tablespoons of oil in large skillet over medium heat. Add chicken pieces to hot oil in a single layer without crowding. Cook 4-5 minutes per side or until chicken is browned; remove from pans.
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Add in your veggies. Cook for 8-10 minutes. Add the stock. Cook down about 5 minutes.
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Add your chicken back in the pan. Cook for 30 more minutes with the chicken in the sauce. Take out the chicken and add in the cream cheese and heavy cream. Stir and let them all melt together. If you want a thicker sauce (to dunk bread), add in more cream cheese. If you want a thinner sauce (to add to pasta) add in more cream. Add your chicken back in. Cook for just a few more minutes… Again…Perfection.

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Rice with Pine Nuts-

Ingredients
1/2 stick of butter
1 small bag of rice
1 cup toasted pine nuts
1 container of low sodium chicken or veggie stock

Directions
Toast some pine nuts in a pan for a few minutes on low heat. Watch these; they burn quickly.
In a large round pot or pan, heat butter on med heat until it melts. Add in your rice and cook for a few minutes. This toasts the rice and helps give it a nice nutty flavor. Then I added all of the stock in the pan, mixed well, and put on the lid. Every 5 minutes or so, I stirred it to make sure the bottom didn’t burn or stick. Near the 20 minute mark, I felt mine needed a little more liquid, so I added a few more tablespoons of water. I mixed well and added in my pine nuts. Delicious!

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Skillet Green Beans

I had these beauties from my garden.
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So I threw them in a skillet with 2 tablespoons of bacon fat (butter or olive oil would be fine). I cooked them about 15 minutes. stirring them occasionally. In the end, I threw in a handful of the toasted pine nuts.

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