Mouthwatering Monday~veggie side dishes

Brenda R.
on 10/12/08 10:35 pm - Portage, IN

Since this is Monday it must be mouthwatering Monday. This weeks topic is veggie side dishes. How ever you want to fix them~whether it be a salad or a baked veggie or whatever. Just remember one recipe per person so we don't run out of ideas for future posts. Have a good day and don't forget to share. I have to find one that I really love. I had one but I can't find that dang recipe. Why can't I just put them in the box like normal people? Well, I guess if I did that I wouldn't be me!

It's not what you gather, but what you scatter
that tells what kind of life you have lived.

Darlene
on 10/12/08 11:42 pm

RNY on 08/26/00

Glad you did this early so I could post before going off to work.

BAKED STUFFED SQUASH

4 yellow squash
1/4 cup chopped pecans
1-1/2 TBS parsley
2 TBS butter
2 TBS half and half
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper

Trim ends off squash, Cook in boiling water 10-12 minutes. Cut each in half lengthwise. Remove pulp leaving shell intact. Mix pulp with all other ingredients. Spoon into shells. Place in a baking dish. Sprinkle with grated parmesan cheese.Bake 350* for 25 minutes

PER SERVING: 137 calories; 12 g fat; 2 g protein; 7 g carbs

Women are angels.
...and when someone breaks our wings, we simply continue to fly...on a broomstick.

We are flexible.

Darlene

BarbaraD
on 10/13/08 9:16 am - Omaha, NE

RNY on 03/21/07

My mouth is watering Darlene. I am not up to date on squash varieties so when you say yellow squash does that mean any squash that's yellow or is that a particular variety? I'm laughing at myself as I write this. It is such a stupid question.

Barbara D.

Darlene
on 10/13/08 10:09 am

RNY on 08/26/00

could be like acorn squash, banana squash.......squash that is yellow, not sure what types you have there.

Women are angels.
...and when someone breaks our wings, we simply continue to fly...on a broomstick.

We are flexible.

Darlene

Judy G.
on 10/12/08 11:52 pm - Galion, OH

RNY on 10/17/06

ok here is one that my aunt lil made all the time...yummy too!!

PORK STUFFED GREEN PEPPERS

pork roast (cooked)

green peppers

onion (chopped)

celery (chopped)

mayo

salt & pepper to taste

grind the pork roast (like you would for ground bologna)

add in the onion, celery, mayo and salt and pepper and mix well

cut the green pepper into boats and fill with the pork mixture.

chill and eat....very good!!

KathiKins
on 10/13/08 12:08 am - CA

RNY on 06/05/08

Three Bean Salad

Garbanzos
Edamame (defrosteed out of shell)
Kidney Beans, rinsed
Chopped red onion
Fat-free Italian Dressing

Mix, and refrigerate 24 hours

Yum!

Kathi

mehelga
on 10/13/08 1:41 am - Merced

RNY on 08/19/08

We lik this broccili cassorole--the kids ak for it at holidays:

Broccili chesse bake

Ingredients: ·                                 1 (10.75 ounce) can condensed cream of mushroom soup ·                                 1 cup mayonnaise ·                                 1 egg, beaten ·                                 1/4 cup finely chopped onion
               1 tsp dry mustard (can use stuff in bottle instead) ·                                 3 (10 ounce) packages frozen chopped broccoli ·                                 8 ounces shredded sharp Cheddar cheese ·                                 salt to taste ·                                 ground black pepper to taste ·                                 2 pinches paprika

Directions: 1.   Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2.   In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg,         mustard and onion.

3.   Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika.

4.   Bake for 45 minutes to 1 hour in the preheated oven. Nutrition Info: ·                                 Servings Per Recipe: 8 ·                                 Amount Per Serving ·                                 Calories: 394 ·                                 Total Fat: 34.8g ·                                 Cholesterol: 73mg ·                                 Sodium: 636mg ·                                 Total Carbohydrates: 9.6g ·                                 Dietary Fiber: 2.8g Protein: 11.4g

Connie D.
on 10/13/08 3:23 am, edited 10/14/08 1:17 am

RNY on 08/29/07

Brocolli and Cauliflower Salad

8 ounce block of Cheddar Cheese (or your favorite kind) cut into tiny cubes.
Chop brocolli, cauliflower, and red onion into bitesize pieces.
Put in bowl.
Dress with Light or Fat Free Italian Dressing.
Add garlic salt and pepper to taste.
Let marinate overnight.

Enjoy!!
Hugs, connie d

Bev_M
on 10/13/08 3:54 am, edited 10/13/08 4:07 am - Shelton, CT

Lap Band on 05/21/07 with

Zucchini with Sour Cream and Dill

Wonder what to do with those Zucchini that got a little too big? (I'm not talking softball bat size, they would be too tough.)
Wash two Zucchini very well, cut off ends and split down the middle lengthwise. If the seeds are big, scoop them out. I like no seeds. Use the medium grater side to grate the Zucchini skin and all.

Use a large non-stick fry pan. It's OK if there is a lot. It will reduce by almost half. Put grated Zucchini in fry pan and over medium heat coo****il almost all the water is gone and the grated Zucchini white part looks transparent. Add 1/2 of an 8 oz. container of sour cream. (Fat Free is a little extreme and not enough taste.) Add more sour cream if necessary. Add 1 teaspoon of Dill Weed. You can add some salt and pepper too.

Heat through until the consistency of thick creamed spinach. It usually makes enough for six people to have a half cup of it.

I love this stuff and it goes down well.
Bev