Pasta with Summer Veggies

Ingredients:

1/3 cup chopped green onion
1 garlic clove, finely chopped
2 teaspoons unsalted butter
1 1/2 cups water
1/2 teaspoon reduced-sodium chicken bouillon granules
1 cup uncooked semolina pasta
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium tomato, chopped

Directions:

1. Melt butter in a medium saucepan over medium heat. Add onions and garlic. Saute stirring often, until onions are translucent.

2. Add water and bring to a boil. Once boiling add chicken bouillon. Be sure to stir often so that the bouillon will completely dissolve.

Crunchy Green Beans and Cauliflower

I love toasted sesame seeds. Brings just the right hint of flavor to an Asian inspired dish.

Ingredients:
1.5 lbs green beans
1/2 head cauliflower, cut into small florets
1 cup water
1 onion, chopped
1 large clove garlic
1 tbsp lemon juice
1/4 cup soy sauce
1/4 cup water
1 tbsp sunflower oil
1 tbsp sesame seeds
8 large lettuce leaves

Method:
Cut off the ends of the green beans.

In a large saucepan, bring 1 cup of water to a boil and add onion, garlic, lemon juice, beans and cauliflower florets. Reduce heat immediately and simmer the vegetables for about 8 minutes or until they are just tender. Drain and remove garlic.

Twice the Potato Wedges

I love french fries, jo jo potatoes, potato wedges, however you want to cook them. With my IBS I can’t have anything fried and I’ve gone on the search for many other ways to prepare potatoes to make them more like french fries. I’m an absolute sucker for these potatoes. I don’t have to make a choice of which potato I want. lol  Sadly, I am also lactose intolerant (severely), so I leave the cheese off of my portion.  But the family loves the Parmesan added.

photo credit: su-lin

Ingredients:

Molasses Caraway Bread

I love bread. It’s my weakness. So I love when I can find a way to indulge a little and still keep it a little healthy.

Ingredients:

4 (1/4 oz.) packages active dry yeast
4 cups 110 degree warm water
1 cup 110 degree warm milk
6 Tbsp brown sugar substitute
1/8 cup sugar substitute
1/4 cup shortening
1/4 cup molasses
2 cups rye flour
10 cups all purpose flour
1/4 cup caraway seeds

Directions:

Honey Mustard Dill Carrots

Ingredients:

1 (16 ounce) package baby carrots
2 Tbsp honey mustard (not the dressing, but the actual mustard)
1 Tbsp. fresh dill, snipped
2 tsp. unsalted butter

Directions:

1. Cover the bottom of a saucepan with a thin layer of water.

2. Place the carrots into the saucepan with the water and set over medium high heat. Bring to a steady boil.

3. Reduce the heat to low and cover the saucepan. Continue cooking on low 17 minutes or until the carrots are tender.

Country Cornbread

The perfect side to go with so many things no matter the season. Of course many of us love it with chili and stew on those cold Winter days.

Ingredients:

1 cup fat-free (skim) milk
2 tablespoons low fat margarine, melted
1/4 cup fat-free cholesterol-free egg product
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/4 cup sugar substitute
3 teaspoons baking powder
1/2 teaspoon salt

Directions

1. Grease a small baking pan. I prefer to use an 8 or 9 inch round cake pan. Preheat oven to 400 degrees.

Cilantro Pesto

Ingredients for about ½ cup of pesto:
2 cups cilantro leaves
1 tbsp fresh lemon juice
¼ cup olive oil (preferably extra virgin)
½ tsp salt
½ tsp freshly ground black pepper
3 garlic cloves, minced

Directions:
Place the cilantro leaves and the minced garlic in the bowl of a food processor and with the motor running carefully and slowly add the lemon juice and olive oil until you get a smooth paste.

Put the pesto into a serving bowl and add the salt and pepper. Cover and chill until needed.

Peaches with Strawberry-Yogurt Sauce

This is a very quick recipe and the majority of ingredients are staples in the house.

Ingredients:
4 fresh ripe peaches

For the Strawberry-Yogurt Sauce:
1 cup frozen or fresh strawberries (raspberries if preferred)
1/2 cup plain yogurt
1 tbsp granulated sugar or honey

Fresh strawberries to garnish

Directions:
1. Peel the peaches and slice (Tip: blanch the peaches in boiling water to make it easier to peel. Blanching means dropping them quickly in boiling water.)

2. For the Strawberry-Yogurt Sauce combine strawberries, yogurt and sugar in blender or food processor and blend until smooth. Chill in refrigerator until needed.

Italian Broccoli Frittata

Ingredients:
1 bunch of broccoli, cut in 3/4ins pieces including stems
1 tbsp vegetable oil
1 cup onions, sliced
2 cloves garlic, minced
6 eggs, lightly beaten
½ cup grated cheese (which ever you prefer)
1 tsp salt
Pinch of nutmeg
Pinch of ground pepper

Directions:
1. Steam broccoli pieces for a few minutes until slightly cooked, but still crisp. Drain.

2. Use a 10inch skillet and heat the oil over medium heat, add the onion and garlic and stir until the onion is tender. Add the broccoli pieces.

Warm Pasta Salad

Winter  Pasta Salad

2 cups cooked macaroni noodles (whole wheat or plain)
1 cup baked sweet potato, cubed
1 apple with skin, cored and chopped
1/2 cup sliced celery
1/4 cup diced red onion
1 tsp fresh ginger, grated
1 tsp olive oil
2 Tbsp flavored vinegar
Black pepper to taste

Directions:
Toss all ingredients together, serve warm.

Nutritional Information:
Serves 4. Each serving (1 cup): 168 calories, 2 g fat, 0 g saturated
fat, 0 mg cholesterol, 18 mg sodium, 34 g carbohydrate, 3.5 g fiber,
4 g protein. Diabetic exchange: 2 starch.

Source: http://www.foodandhealth.com/mnthrecipe.php

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