One of my goals this year was to eat more vegies.
So here’s proof.
Mom, I’m eating my veggies.
Turkey, peas, romaine lettuce, cucumbers and olives. Shredded jack and cheddar cheese topped with zesty Italian dressing.
More greens, just like I promised.
Here I go.
One bite coming up…
Open wide, zooom.
Here comes the airplane in for a landing…
Seedlings have turned into sprouts!
I can’t wait for the lettuce to grow so that I can have some fresh greens for salads.
I’m jumping for joy at the thought of all the vegetables I can plant.
Cucumbers, tomatoes, squash, peppers, peas (actually my peas are already outside sprouting up.)
My mouth is watering to make some buttered squash in a pan.
Buttered yellow crewknecked squash
2-3 washed and sliced crewknecked squash
4T butter melted in the pan
Salt and pepper to your flavor
Put all the sliced squash in the pan with the melted butter. Add salt an pepper. Give it a quick stir and slap the lid on.
Cook on low with lid on until the squash is soft or slightly see through.
Stir periodically to keep from burning.
I like mine when the squash falls apart while stiring, seeds and all.
Serve by itself or over rice.
Come on grow you vegetable!
Momma wants her buttered squash.
Salad again? I’m getting tired of salad. Lettuce, lettuce and more lettuce.
Green, green, my world is green. What happened to blue, or orange?
Ooooh! I found a new one.
Wait for it, wait for it…
Braccoli, bacon, peas, onions and orange cheese.
It really is delicious, even if it’s green.
No lettuce.
Broccoli salad
1 cup frozen chopped broccoli
1 cup frozen peas
4 small slices of colby jack cheese chopped
2 Tablespoons bacon bits
1/4 teaspoon dill
1 Tablespoons of dried chopped onions
1 Tablespoon zesty Italian dressing
1 Tablespoon vinegar
1 Tablespoon mayonnaise
1 Tablespoon agave
Salt and pepper to taste
Mix together and set in fridge until melted. Stir well and enjoy.
It ain’t easy liking greens. But yum!
Update; forgot the bacon bits. (Shhh! And the dill) that was a duh moment, who forgets the bacon? Me. All fixed.
I gobbled mine up. All gone.
Filed under salad,food,cooking,recipe
Olives are one of my favorite finger foods. Literally. 5 fingers and 5 olives are great toys for a child. One on each finger.
Too bad my fingers had to grow up. But, I still have a pinky that fits. Ha!
Popping those finger filled olives into my mouth were finger lickin’ good. Still are!
Olives make a “Fun” garnish for finger food.
Thin slices of honey baked chicken, rolled around a slice of cheese and egg salad spread are wonderfull finger food for young and old.
Add a slice of avacado to that. And top it off with an olive or two or three.
Mmm, delicious!
Egg salad
1 hard boiled egg
1 teaspoon chopped celery
1/2 teaspoon chopped onion
Salt and pepper to taste
1 teaspoon mayonnaise
Optional: 1/4 teaspoon mustard, and/or 1/2 teaspoon pickle relish
Mix well and spread on cheese inside chicken,. Makes 2 roll ups.
Or make your own favorite egg salad.
Come and get it! Lunch is ready.
A great quick brunch or lunch time meal is my favorite 3 bean salad.
Wonderful as a cold snack too.
Start with your choice of beans. I love kidney, green and garbanzo beans.
The old fashioned 3 bean salad always had those ugly (in my opinion,) yellow wax ( maybe because they looked like ear wax to me,) beans.
Choosing my own likable beans has approved my love for the 3 bean salad.
Sometimes I will switch up the beans or add black beans or pinto beans.
The sweetener for me is honey. I enjoy a good sweet (honey) and sour (vinegar) flavor.
3 Bean Salad
3 cans of beans (green, kidney, and garbonza)
1/4 cup minced onions
2 tablespoons vinegar
2 tablespoons honey
1 tablespoon zesty Italian dressing
Salt and pepper to taste
Mix all together and cool in the refrigerator for a couple of hours stiring occasionally.
Serve on top of romaine lettuce or as a side dish.
Treat your taste buds to a delicious treat.
Filed under food
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