It;s Monday so.. it has to be Mouthwatering Monday!

Here it is Monday already......boy did that week end go by fast. Like the speed of light if you ask me. And I don't even work outside of the home. I can imagine what those of you who work outside the home think.

The topic for this week is..........Vegetables! Which ones do you like the best? What are the favorite recipes that you have for you and your family? Come on and share so we can find new ways to do these things. Most of the time they can just be the same things over and over again and then most of us get bored. I sure know that I do. I just open a bag or get them from produce and steam them. There......I just shared my recipe for most all the veggies that we eat! I am so tired of the steamed veggies! I want something different and I know that my OFF siblings can share with me.

So let's get out the recipe boxes and start talking.........oh please!!!! I can't take another steamed veggie!

It has been a while since I made an appearance on this thread.  But I have an easy one today.

Spinach. 

We normally use canned for this.  Drain one or two cans of spinach, as much as possible.  Place in frying pan.  Add one tablespoon of butter/margarine/substitute and one tablespoon of chopped garlic.  Add some garlic powder too.  Let it cook at medium for a while.  (I am terrible with this recipe, but it is easy)

Brenda...my daughters and I enjoy this recipe...wish I could remember who gave it to me......



Slice the eggplant like french fries (I only used 1/2 of it)
Oregano
garlic salt
parlsey
cummin
french fry seasoning

Cut the eggplant in slices. Place in 9x13 pan. Drizzle with olive oil (EVOO) and toss well in oil. Bake at 350* for 30 minutes. Top with parmesian cheese and enjoy.

Hugs....connie d

I always read this thread but never have much to contribute, but thought of something that I have recently discovered.

Roasted Red Peppers with Pepper Jack Cheese

Cut the red bell pepper in half and scoop out the seeds.  Fill with pepper jack cheese.  I just cut in cubes.  Sprinkle some basil and garlic on top.  Place in a casserole dish that has been sprayed with Pam and bake on 350 for 20 minutes or until peppers are cooked.

I can eat one half and some chicken or shrimp and have a wonderful filling meal.  I have also tried this with parmesan cheese that is shredded and it is very good, to, but the pepper jack with the sweet pepper is scrumptious.

Shelia

Zucchini and Squash Casserole

2 med. zucchini, sliced
2 med. squash, sliced
1 lg. onion sliced into rings and separated
2 to 3 cups shredded cheddar cheese

Spray casserole dish with Pam. Layer 1/2 of each of the above listed ingredients in order listed, then repeat. Bake in 350 degrees oven or in microwave on High until vegetables are tender. (Approximately 1/2 hour in oven or 15 to 20 minutes in microwave). Once cooked, if desired, broil for a couple of minutes to lightly brown top.
Serves 4.


marylyn

I like to roast almost any veggie. Some of the favorites in the family are baby carrots, eggplant, zucchini, onions, asparagus or a combination. I line a cookie sheet with foil and spray with either olive oil or butter flavor Pam spray. Arrange the veggies in a single layer and then spray the whole thing and season with salt/pepper, oregano, basil, garlic powder and any other seasoning you may like.Roast at about 400 degrees until soft and lightly browned. If you want, and I do, you can stir the veggies around or turn them over about half way through.

You can sprinkle with grated parmesean cheese or just the way it is. Enjoy

Mary

Salad

Buy a bag of salad, open it. Stick in it a bowl, add some spinach (for extra iron). Add some salad dressing. This is about the only way I get any veggies since I don't like mushy veggies, only raw and crunchy. And I'm too lazy to cut anything up.

Mmmmm,

I had some wonderful squash casserole last week at my birthday pot luck. I was going to post it, but it's very similar to Marilyn's.  I don't even have a real "recipe" since my co-worker just told me how she made it.
She took "some" yellow neck squash and diced onion and steamed it until just barely tender. Then, she added salt and pepper and "some" (I think quite a bit) fat free shredded cheese. Topped it with "some" bread crumbs and baked until the cheese melted.  It was amazing!!! Must have been since I don't even like squash!

My other recipe is for roasted brussel sprouts. Makes them completley different than the old boiled way!

Take however many sprouts you want to roast and cut the large ones in half, small ones can stay as is. Put them into a ziplock bag with a shot of olive oil, salt, pepper, and maybe a wee bit of garlic and onion powders. Jiggle them around to coat and roast them on a pan at 400 degrees until they're just starting to brown. The little leaves that fall off are quite crunchy....they're the best part for me. I'm thinking about separating the leaves and doing them that way. 

I'm rambling.  Hope you like these!

I LOVE SPROUTS ROASTED.HAVENT HAD THEM IN AWHILE,THANKS FOR POSTED IT,THAT HELPS ME TO REMEMBER TO FIX THEM

 

HAVE A BLESS NIGHT

MARYLYN

Baked Carrots

In a shallow pan put in one bag baby carrots, drizze with oil and sprinkle 2 tsp Italien seasoning over them.  Cover with foil and bake a 350 for 45 minutes.  You get ymmy carrots that are sweet and crunchy and easy on the cook.