This evening was a rush to get supper on the table, so I just threw together some brussel sprouts, leftover pinto beans, slice of tomato and corn on the cob. Took less than 20 minutes and tasted delicious!
1/2 bag of frozen brussel sprouts
Dash of Garlic powder
Heat brussels sprouts on med-high heat for 8-10 minutes. Drizzle olive oil and lemon juice over. Add salt and garlic to taste. Voilá!
Slow-Cooked Pinto Beans:
Soak 3 c. of dry pinto beans for 6-10 hours. Drain and rinse. Place in reg sized crock pot (approx 5 qt. ) and cover with cold water. Cook on high for 8 hours or over night. Add salt to taste, 1 tsp. onion powder, 1/2 tsp. garlic powder, and 1/4 tsp cumin powder. Cook on low 2 hours. Serve.
Place fresh corn in pot of water. Bring to a boil and cook on med-high heat for 10-12 minutes. Serve with butter and salt.
I created this recipe a few months ago when we were in the mood for fine dining, but not willing to spend the extra buck for it. This combination of pasta and salad is now one of our favorite meals, and we have it almost every week. I have yet to meet someone who doesn’t love it.
Feel free to add your own flair to these recipes and let me know how it turns out in the comments!
Fettucini Mushroom Alfredo:
1 box fettucini pasta
1 jar of Alfredo cheese sauce
A handful (or 2) of chopped mushrooms
2 tbsp olive oil
Salt to taste
1/2 tsp garlic powder
Few dashes of basil
Cook fettucini according to box instructions. Drain, then place back into pot. Throw chopped mushrooms, seasonings, oil and cheese sauce on top. Stir and cover with lid for 5 minutes or so to allow the mushrooms to cook a bit (with stove heat off). Serve and enjoy!
1 large romaine lettuce (chopped)
2 med tomatoes (diced)
1 chopped cucumber
1 can of black olives
6-8 oz crumbled feta cheese
Salt to taste
A few tablespoons of classic olive oil
A few tablespoons of lemon juice
Toss all ingredients together. Voilá!
Depends on the consumer. My husband can down this salad with me in the course of a meal and might have enough leftover to take with him for lunch the next day if we’re lucky.
(If you like red onions, throw in a few slices – I don’t care for them, and neither does my husband. I know: they’re good for me… I will eat extra garlic instead 😉 ).
My younger brothers love bananas. They also love my homemade banana bread. Truthfully, I don’t like bananas. If I am hungry and all there is to eat are bananas, I would wait. And the funny thing is, my husband is the same way. But, you know what? We absolutely love this banana bread! It is delicious and nutritious – and best of all a great snack or breakfast addition when we’re on the go. So, whether you love bananas or despise them, this recipe just may be a winner.
(For most people, banana bread without nuts in it simply isn’t an option – however, my husband is allergic to most nuts, so I just leave them out. But, if you love nuts – add a handful or two of chopped pecans.)
3 ripe bananas
1/3 c melted butter
3/4 c sugar
1-2 tsp vanilla
1/2 tsp cinnamon (optional)
2 tsp baking powder
1 and 1/2 c all-purpose flour
Preheat oven to 350°F
Mash bananas with fork till smooth (sometimes it is hard to make them perfectly smooth – just do the best you can). Add remaining ingredients except flour and baking powder. Mix well. Add baking powder and flour. Mix well. Pour into 9×9 baking dish and bake for 25-30 minutes or until golden brown.
We were in a hurry to get somewhere the other day after taking a while to get around in the morning. Between getting ready and taking care of the baby, there was no time for gourmet dishes. But, one of our favorite things to eat is a quick, simple sandwich – delicious and refreshing – and that is exactly what we made!
Whole grain or sourdough bread
Sliced cucumbers and tomatoes
Your choice of sliced cheese (we prefer swiss or cheddar)
Salt to taste
Mustard or Sriracha sauce (optional)
Toast bread till golden. Spread butter over thinly while warm. Arrange sliced cucumbers or tomatoes on bread generously. Sprinkle with salt. Add cheese and condiments if desired.
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