Mouthwatering Monday~veggie side dishes

Glazed Baby Carrots



In a sauce pan pour in:

1 small bag baby carrots

1/4 cup water

salt to taste



Cook on low, covered, until carrots are just tender.



Add:

1 Tbsp. Can't believe butter, or Smart Balance Spread

1/4 tsp. nutmeg

1/2 cup orange juice (reduced sugar)

orange zest (a couple tsp.)

1 Tbsp. splenda brown sugar or brown sugar twin


cook gently until carrots are all glazed and juice has

reduced.



Delicious!



Pat R.

I rarely do anything with vegetables.  Just get out of the can, or frozen bag.  But then, I started thinking, eggplant is a vegetable.  So you get my Crockpot Eggplant Parmasan recipe.



Eggplant parmesan recipe for crockpot, made in layers with marinara sauce and cheese. Scroll down to see more eggplant recipes.

Cook Time: 5 hours

Ingredients:

• 4 medium to large eggplant, peeled
• 2 eggs
• 1/3 cup water
• 3 tablespoons flour
• 1/3 cup seasoned bread crumbs
• 1/2 cup Parmesan cheese
• 32 ounces marinara sauce
• 16 ounces Mozzarella cheese, sliced
• olive oil, extra virgin

Preparation:

Cut eggplant in 1/2-inch slices; place in bowl in layers, sprinkling each layer with salt. Let stand 30 minutes to drain excess moisture; dry on paper towels. Mix egg with 1/3 cup water and flour. Dip eggplant slices in batter, letting excess drip off. Sauté eggplant, a few slices at a time, quickly in hot olive oil in a skillet. Combine seasoned bread crumbs with the Parmesan cheese. In crockpot, layer one-fourth of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese. Repeat to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Cover and cook on LOW for 4 to 5 hours.

Here is one that I use all of the time. It is so easy to make and to make for a crowd too if needed. I made them last year for the Mother~Daughter banquet last year at the church.

Maple Glazed Carrots

1 bag baby carrots
small amount of I Can't Believe It's Not Butter
sugar free maple syrup

Steam the carrots in a small amount of water. Add the butter and melt and then put the syrup in and mix.

It is that simple and man oh man are these good. You can't even tell they are sugar free either.

Sorry I'm late - rough day, won't go into it - glad it's almost over!!!

Spinach Everybody Likes

2 (10 oz.) packages frozen chopped spinach
1 (8 oz. container light sour cream
1/2 package dry onion soup mix
2/3 cup seasoned bread crumbs optional

Cook spinach according to package directions, drain well.  Add sour cream and onion soup mix to spinach and mix well.  Pour into a greased 2 quart casserole.  Sprinkle bread crumbs on top.  Bale at 350 degrees for about 30 - 35 minutes.

This is one my whole family likes, so I double it for family gatherings.

Brenda.....so many great recipes...I can't wait until Monday!!!


Hugs....connie d