Category Archives: Vegetables

Humus – Who Knew it Was so Delicious?!!

I think we have a new favorite snack around here!!  And, it is actually healthy!!!


The other night, Chris and I had some humus as one of the courses in our anniversary dinner.  We talked to the owner of the restaurant while we ate our dessert and he gave me some of the info for the recipe so I made my version for our Memorial Day BBQ.

This stuff is good!!!

Easy & Delicious Humus  (that’s my name for it!)

  • 3 cans chickpeas, drained 
  • 1 T minced garlic
  • fresh mint to taste (I used about 5 stems – pulled off the leaves only)
  • 1/4 c olive oil + more to make desired consistency
  • lemon juice to taste (I used about 3 T)
  • 1 t vinegar (any white) – I used a white wine vinegar
  • 1/2 t sugar
  • salt to taste

HumusCombine all ingredients in a food processor.Humus

Pulse until smooth, adding olive oil as needed.

Serve with fresh veggies – we used baby carrots, green pepper slices and sliced cucumber.Humus

I stole a sample before our friends came over:Humus - KimI can’t believe that I’ve never made this – so good!!!



Summer Corn

Last night we had steaks on the grill and I made this super easy corn salad to go along with it.  It was delicious!!!Summer Corn

  • 6 Roma tomatoes, chopped
  • red onion, chopped (about 1/2 of onion)
  • 4-5 c frozen corn (you could definitely use fresh corn!)
  • 1-2 T olive oil
  • 3 T minced fresh basil
  • 1 T minced fresh cilantro
  • Balsamic vinegar (about 1/4 c – I just drizzled some in, stirred, tasted)
  • 1 T Dijon mustard
  • 1 T minced garlic  (feel free to use cloves that you peel and chop – I’m all about convenience!)
  • salt & pepper to taste

Saute the corn in the olive oil – just a couple of minutes.  Mix  all ingredients.  Cover and refrigerate until ready to serve.  See – quick and easy!!!Summer Corn

This stuff is good (and a bit addictive!!).

Corn & Zucchini Side Dish

I’m trying to add more variety to our vegetable rotation and still keep them healthy yet tasty.  This recipe was definitely on the tasty side!!!

  • 4 slices bacon
  • 2 zucchini, chopped
  • 2 c frozen corn
  • 1 small onion, chopped
  • pepper to taste
  • 1/4 c shredded Colby/Monterrey cheese

In a large skillet, cook the bacon until crisp.  Remove bacon from pan (onto paper-towel lined plate to absorb grease) and let cool.

Heat the bacon drippings over medium heat.  Saute the zucchini, corn and onion until tender – about 10 minutes.

Saute veggies
Saute veggies

Season with pepper.  Break bacon into small pieces and sprinkle onto veggies.  Stir in cheese and serve.

Easy & Delicious!!
Easy & Delicious!!

I will make this one again for sure!!!  Fan favorite!!

Rice with Squash

adapted from Taste of Home Comfort Food Diet Cookbook

  • 1/2 c chopped onion
  • 1 T butter
  • a can chicken broth
  • almost 1 c rice
  • salt & pepper to taste
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • grated carrots (a generous handful)

In a large skillet, cook onion in butter until tender.  Stir in broth, rice, salt & pepper.  Bring to a boil.  Reduce heat; cover and simmer for 13 minutes.

Stir in squash, zucchini and carrots.  Cover and simmer 6-10 minutes longer or until the rice and vegetables are tender.

colorful dish
colorful dish

This was super easy and made a great side dish – veggies and carbs all cooked together!!!

Braised Chicken with Peppers, Olives & Capers

(adapted from Williams-Sonoma Weeknight Fresh + Fast)

  • 8 chicken thighs (you could use breasts  but I wanted something different)
  • salt & pepper
  • 1 T olive oil
  • fresh rosemary
  • red bell pepper, sliced
  • green bell pepper, sliced
  • onion, halved then sliced
  • Pancetta, chopped (first time I have ever used Pancetta)
  • 1 can diced tomatoes
  • white wine – about 1 c
  • black olives
  • capers, 2 T

In a dutch oven, heat the oil over medium-high heat.  Salt & pepper the chicken and put it in the pot.  Cook until brown – about 10-15 min. (My pan was full and I had to keep moving the chicken around – you could, and probably should, do this in batches.)  Transfer the chicken to a plate or bowl.

Add the peppers, onion and pancetta to dutch oven.  Saute until veggies begin to soften, about 5 minutes.  Add the tomatoes, with the juice, wine, olives and capers.  Bring to a boil.

Return the chicken to the pot.  Reduce the heat to low, cover and simmer – about 30 minutes.  Uncover and simmer until meat is tender and the sauce has thickened slightly, about 15 more minutes.

Serve!  We had ours with baked cauliflower (recipe below picture).

Braised Chicken with Peppers, Olives & Capers and Crispy Baked Cauliflower

Crispy Baked Cauliflower

  • 1 head cauliflower, chopped
  • 4-6 T flour
  • garlic powder
  • paprika
  • 2 c cornflakes, crushed
  • 1 egg

Steam cauliflower until crisp-tender; drain.

Mix flour, garlic powder and paprika in a bowl.  Stir steamed cauliflower into flour mixture.  Lightly beat egg then stir into mixture.

Grease a baking sheet and spread the mixture out.  Cover with crushed cornflakes.

Bake at 425 degrees 15-20 minutes until golden brown.

The cauliflower was great with the sauce from the chicken!  The meal was a success!