Adventures of Eating with dReJ: healthy, cheap, delicious

Posts tagged ‘recipes’

Summer Squash and Broccoli Casserole

We’ve been getting a lot of squash and zucchini in our Spring CSA box the last few weeks. So we decided to put it to good use as a side this week for our meals. We found a makeover recipe that sounded tasty and gave it a whirl. Obviously we are sharing it with you because it was super simple and delicious….and of course – healthy!

The recipe comes from Taste of Home and you can view the original recipe here.

We made a few changes so I’m listing the ingredients and showing you our changes:

This recipe makes 15 servings – we cut this in half, so please make sure you take that into account if you want to make this!

Ingredients

  • 3 pounds yellow summer squash, cut into 1/4-inch slices
  • 2 medium onions, sliced (we used both red and yellow onion)
  • 2 tablespoons butter, divided (we used less better than this)
  • 2 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 4 eggs
  • 4 egg whites
  • 2 cups 2% milk
  • 4 cups (16 ounces) shredded sharp cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 reduced-fat butter-flavored crackers, crushed (we didn’t crush ours – see picture!)
  • We added about 1.5 cups (uncooked) broccoli (sans stems) to the very top of this mixture (well, right under the cracker “crust

Up close so you can see the yummy layers

We followed the directions provided on the website pretty faithfully other than reducing the amount of butter (since we didn’t make the crust “crushed” there was no reason to add the extra butter to the crackers) and adding broccoli. We actually added broccoli after we poured the egg/flour mixture on top of the squash/onions, but you could certainly add the broccoli before pouring the mixture over everything. I think it would taste good either way.

We had it on the side of our grilled hamburgers last night and it was super yum. We give this 2 dReJ thumbs up. At about 200 calories per serving this is a great side dish for a meal or a fun potluck dish to bring to share at a party.

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dReJ Concoction: Enchiladas

Tex Mex Goodiness!

Alright – this meal is in regular rotation for us, but it’s RJ’s own creation, and we change it up from time to time depending on what we feel like. But this time around, here is our ingredient list:

INGREDIENTS

1lb Turkey Brest (ground – choose a low fat version)
1 package of your favorite taco seasoning (opt for lower sodium if possible)
1/2 teaspoon olive oil
1 onion diced (red or yellow)
1 Bell Pepper diced
3 jalapenos diced (seeds and membrane removed, unless you want it hotter)
4oz mushrooms diced
2 teaspoons chopped garlic
1 teaspoon cumin
1 teaspoon chili pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can black beans (drained)
1/2 c fat free sour cream
8 flour Tortillas (choose a low carb or healthy version)
1 can enchilada sauce
1/2 c FatFree cheese (mexican blend)

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Chickpea, Spinach & Squash Gnocchi

Quick link to recipe: http://www.eatingwell.com/recipes/chickpea_spinach_squash_gnocchi.html

4 servings, 1 1/2 cups each

Total Time: 35 minutes

INGREDIENTS

  • 1 pound frozen or shelf-stable gnocchi (we got the kind off the shelf. Look carefully in the pasta section for it)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 cups thinly sliced peeled butternut squash or unpeeled delicata squash (1- to 2-inch-long slices)
  • 1/2 cup sliced shallots (1-2 medium)
  • 2 cloves garlic, minced (we use minced garlic always)
  • 1 14-ounce can vegetable broth (we used chicken broth cubes)
  • 2 tablespoons currants
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed
  • 1/4 teaspoon freshly ground pepper
  • 8 cups fresh spinach, coarsely chopped
  • 1 15-ounce can chickpeas, rinsed
  • 1/4 cup balsamic vinegar reduction or 2 tablespoons balsamic vinegar

So we left out some ingredients – mainly because we didn’t want to buy fresh sage and we couldn’t figure out where a “current” would be – so we just left it out. It still turned out good!

dReJsay: Again, this is another pretty quick recipe to make. If you are unsure about the butternut squash thing – take a look at our Butternut Squash & Bean Taco post for pics of what to look for. I personally think this recipe is better when you eat it right after you make it. When i tried it right after we prepared it, i thought it was delicious. When we reheated it, I felt like it was lacking something so I ended up adding some seasoning like cracked red pepper to it.

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