Zesty Cabbage, Macaroni and Cheese
December 5, 2012 - Written by Diana
This is my way of dealing with my husband’s new low sodium diet – by coming up with new ways to eat without using salt or high sodium ingredients. Macaroni and cheese was out, because cheese has too much sodium unless it’s something a little on the bland side like lower sodium Swiss. So, I kicked it up with a Hot Sweet Pepper Relish and Kapow it was tasty without much sodium. This casserole had plenty of veggies, the creaminess of a good mac n cheese, and a nice kick to it. My husband had trouble backing away from the bowl even after eating two plates of it.
This is a much lower calorie version since we can’t use a lot of cheese, and it’s not as thick as a lot of other macaroni and cheese recipes. I like to add a veggie to my mac and cheese too, so this one had sauteed cabbage and leeks. I found a low sodium brown rice bread. The bread was too dry and bland for a sandwich, but toasted, ground up and sauteed in a little butter …
Chicken, Broccoli and Rice
September 22, 2009 - Written by DianaMy husband snarfed the leftover broccoli from the band competition and asked if we should take it. I said sure, I can freeze some and use some to make dinner. He did a little happy wiggle (he does that) and asked if we could have the chicken and broccoli casserole that we love to eat. I told him sure, especially since it’s an easy meal to prepare and really delicious. There are never leftovers of this.
I have a small kitchen, so when I pull out my rice cooker I make extra rice and put it in the freezer. If you have frozen broccoli, and rice, you can defrost them in the fridge during the day to make this a quick and easy dinner to pull together. This casserole is very customizable, use your favorite ingredients to make it taste the way you like it best.
Ingredients:
1 full size chicken breast
1/2 onion
1 cup …
Sausage & Chard Crustless Quiche
August 24, 2009 - Written by Diana
I like quiches a lot, but more without the pie shell. I’m that way with pies too, I like the insides the most. This was our breakfast this morning. I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche.
Ingredients:
- turkey sausage – 6 breakfast links, cooked and crumbled
- handful of chard, stems removed
- shallot – diced
- 6 eggs
- 2 tbs evaporated milk
- 2 tbs herb garden chevre (you can substitute another herby chevre)
- 1 tbs gouda
- salt, pepper
Preheat oven to 350 degrees. Instead …
Shredded Vegetable Bake
July 28, 2009 - Written by DianaI tried out this recipe from the Vegan Cook’s Bible by Pat Crocker. We’re not Vegans, but we do enjoy all different types of dishes. While my kids and husband are good about trying all different types of meals unlike their friends, they are really great about eating meatless meals. The Shredded Vegetable Bake was delicious and used vegetables from my garden. We served it with a tomato, cucumber salad on the side.
Ingredients:
- 3 potatoes shredded
- 1 onion shredded
- 1 carrot shredded
- 1/2 rutabaga shredded (I used two turnips)
- 1 cup whole wheat breadcrumbs
- 2 tbs nuts
- 2 cloves garlic minced
- 3 tbs olive oil
- sea salt and freshly ground pepper
- 1 can chickpeas drained and rinsed
Directions:
Preheat oven to 400 F. Lightly oil 2 9X13 in baking pans.
In large bowl …
Ground Lamb & Cabbage Casserole
July 18, 2009 - Written by DianaPlenty of cabbage growing in the garden this year, so I’m trying it out in lots of different ways. Ground Lamb from the Farmer’s Market, cabbage from the garden, wild rice from the freezer, and this dinner makes itself in very little time. Top it off with a little sour cream for a little extra flavor, and the family loved it.
Ingredients:
- 1 lb Ground Lamb
- 1 Medium Onion – diced
- 2 cups Cooked Rice
- 1/2 head of cabbage – outer leaves removed
- Caraway seeds
- Salt
- Pepper
- 1/4 cup white wine
- 1/2 cup chicken stock
- Sour Cream
Directions:
Sauté the onions and the ground lamb – drain the grease away. There was a little grease in my ground lamb, but not a …
Taco Casserole
April 26, 2009 - Written by DianaMy dinner companions are usually my husband and my son, both who appreciate good regular food more than anything else. I can try to impress them with fancy things all I want, but it’s the ground beef casseroles that set their salivary glands into motion. I had a bag of crushed chips that weren’t good for salsa scooping, so I based my dinner on how to use those up. They didn’t come from the store that way, there was a mishap and they were smooshed good, but that doesn’t mean I throw them away. The flavor didn’t leach out – just the calories, right? You can halve this recipe, we needed leftovers for tonight so I made a good amount – probably 6 –8 servings.Here’s my recipe for Ground Beef Taco Casserole. 
Ingredients:
