Zucchini Critters

My kids call these critters-not sure why, not even sure I want to know why, but its just what they came up with somehow.

My kids are not big fans of zucchini, I however could eat it every other meal. Its good stuff!

2-3 Zucchini washed and sliced 1/4"

2 eggs beaten

1/2 c. bread crumbs

3/4 c. Parmesan cheese shredded

Heat the oven to 400F. Spray a cookie sheet with non stick spray.

In a bowl combine your bread crumbs and Parmesan. 

Dip the zucchini in the egg, and then in the bread/cheese mixture on both sides. Place on a cookie sheet and bake 15-20 min flipping over once half way through.

Roasted Cauliflower

I love roasted veggies! You can substitute several different kinds of veggies for cauliflower; green beans, asparagus, brussel sprouts...I chose cauliflower since we haven't it for a while. 

1 med head cauliflower chopped into floweretts 

1/4 c extra virgin olive oil

3 garlic minced cloves

1/2 tea salt

1/4 tea pepper

1/2 c Parmesan cheese

Heat oven to 450. In a mixing bowl, drizzle the olive oil over the cauliflower, add the garlic, salt and pepper and toss well. 

Place in a baking dish and roast for 25 min stirring once about half way through. When done sprinkle with cheese and serve it up!

Roasted Veggies

I've NEVER been a fan of cooked carrots, so I was hesitant with trying carrots this way.

I bought a large bag of carrots, and wasn't able to use them for what I wanted. So instead of allowing them to go to waste, I decided to use them. I figured roasting them would make them taste better than steaming them. I also had some zucchini on hand (in case I didn't like the carrots, I'd have a "back up" veggie lol!) 

I was so shocked when I took my first bite of the roasted carrots. I wasn't sure if I should pat my self on the back, or try another to make sure it wasn't a fluke...I tried more...a lot more. I think I ate most of the carrots. THEY.WERE.GOOD...Reeeeal Good! 

3-4 large carrots

2 med. zucchini

2 tabl olive oil

1/4-1/2 tea cumin

1/4-1/2 tea lawry's all purpose seasoning salt

Pinch of salt and pepper

Pre-heat your over to 425. Wash and peel your carrots, cut them in half long ways, and cut those halves in half. Pop them in a mixing bowl. Next the zucchini, cut them in half long ways, then cut those halves in thirds. Pop them in the mixing bowl too (you don't want them feeling left out) Wow, maybe I should be a mathematician?!?!

Drizzle the oil over and toss. Sprinkle them with the seasonings and once again toss well. 

Place them in the oven, and bake 20 min, flipping after 10 min.

Roasted Brussels Sprouts

I went my entire life dodging Brussels sprouts, until one day a friend brought some over. I didn't want to be rude, and I didn't want to break my "not eating Brussels sprouts" streak. I chose not to be rude! I tasted one, and saw the light! Not only did they NOT taste like feet like my dad warned me, they were absolutely delicious!!! I now bless our dinner table with them once a week at least. Roasting them is one if my favorite ways to make them. Plus it's quick! (And you avoid the strange smell they can give off-like it's their last defense lol!)

1lb Brussels sprouts trimmed and cut in half

2 tabl olive oil

Lawry's seasoning salt

Pre heat oven to 400, toss your sprouts with the oil, then sprinkle a couple dashes of the seasoning salt and toss again. Dump them out on a cookie sheet and spread them evenly in a single layer. Roast 10 minutes, then stir them up a bit and roast another 10 minutes.

There you have it. Super easy peasy! 

Crock Pot Broccoli and Beef

So I mentioned how green beans are "candy veggies", I'll have to add broccoli to that! Just so many ways to make them great!
Tonight I made Broccoli and beef, we really like it, and usually will have it once a month-that's saying a lot since I usually like trying new recipes...so it was good enough to make the repeat list in our house.
I promise you wont be disappointed!

Start out with:
1 1/2-2 lbs beef sirloin steak thinly sliced
1-15oz can beef broth
1/2 c. soy sauce
1/3 c. brown sugar
2 lg minced garlic cloves
3 heads fresh broccoli florets (4c approx.)
3 tabl. corn starch
1/4 c. cold water
1 1/2 c Jasmine Rice
2 c. chicken broth
1 tabl butter
1/2 tea salt

Start by pouring in your beef broth in the bottom of your slow cooker, add soy sauce, brown sugar and garlic-whisk well. Pop in your thinly sliced beef, and slow cook 6ish hours on low.
30 min before the timer is done, add your broccoli and mix well.
Meanwhile, begin cooking your rice. Place chicken broth, butter, salt and rice in a med sauce pan over medium heat, bring to a boil, then turn down to a simmer cover and let cook 15 min. Check rice to make sure its done, you may add 1/4 c more chicken broth, cover and let simmer another 5 min if needed.
Extract about 1-2 c of the sauce from the slow cooker, and pour into a small sauce pan. Bring to a low boil. Stir your corn starch and 1/4 c water together and pour into your boiling sauce. Stir until it thickens and pour back into the crock pot.
Serve the broc and beef over rice!

Roasted Green Beans

Green beans are like veggie candy in my opinion. I can eat them like candy, and there are so many ways to make them from time consuming to a quick toss with some seasonings. Tonight I wanted to stray from our usual way of making them, and try a quicker way of cooking them...

1-1 1/2 lbs Trimmed green beans

1-2 tabl. olive oil

Lawry's Seasoning Salt

Pre heat your oven to 425. toss the green beans with the olive oil, give a quick few dashes of the seasoning. Spread them out on a metal cookie sheet and roast them for 20 min. Turning once half way through.

Broccoli Casserole

• This is by FAR the BEST ever broccoli casserole I have ever had the pleasure of eating! This recipe has been in my family for over 25 years. Not sure where it originated from, but holy holly is it good!
  Broccoli is one of my favorite veggies, so it is practically exciting to eat this. I know-weird-o right? I look forwards to this dish each Thanksgiving, in fact my brother and I fight over who gets the left overs...why are there left overs when its supposedly the BEST by FAR you ask? Because I double, sometimes triple this recipe so I'll have leftovers and I'll be able to enjoy it the next day. So when you make it, you may want to double it...just sayin'!

• 1 1/2 C water
• 1 stick butter
• 4 tabl. diced onion
• 1 bag frozen broccoli florets
• 1 1/2 c instant rice
• 1 can cream of celery soup
• 1 8 oz. jar cheez whiz
• 
  
• Pre heat oven to 350.Bring water to a boil, add butter, onion, and broccoli.Boil for 5 min then remove from heat. Add rice and let stand for 5 minutes covered.Add soup, and cheez whiz. Bake 40 min. Uncover dish for the last 15 minutes if you want it crispier

Veggie Side Dish

I've seen this on Pinterest, and couldn't find a link for the recipe, so I came up with my own. I like the idea of using thinly sliced veggies and forming them into an upright line together...makes it look pretty;)

1 Zucchini thinly sliced
1 yellow squash thinly sliced
1 large baking potato thinly sliced
1 large tomato...yep, thinly sliced too
2 table olive oil
1 large garlic clove minced
1/2 tea italian seasoning
s&p (salt and pepper)
1/4 c. parmesan cheese
1/2 c. shredded mozzerella

Heat your oven to 375. Place veggie in a mixing bowl, pour your olive oil over, put in your garlic, italian seasoning, s&p and mix together. (my kids call this part "fluffing together" because your gently tossing them) Arrange the veggies in a glass 9"x9" baking dish, and sprinkle with parmesan and mozz cheese. Bake for 45ish minutes and serve.
My kids especially liked this dish. We had a little left over, and I poured warm spaghetti sauce over the veggies, and the kids were in heaven!