Creamed Peas

CREAMED PEAS
*this is not the best creamed peas, it is designed to use milk which I usually have on hand instead of cream - there are better recipes but this is super easy, cheap and less fat

2 C frozen peas, thawed
2/3 C water
3 Tbsp butter
2/3 C milk
1 Tbsp cornstarch
1 tsp sugar
dash of garlic salt
dash of onion salt
dash of cumin

Place peas and water in a pan and bring to a boil.  Add butter.  In a separate bowl combine milk, cornstarch and sugar.  Add milk and seasonings to the peas and cook until thick (a few minutes)

Zucchini Casserole

ZUCCHINI CASSEROLE

6 medium zucchini
1/2 C chopped onion
1 C cottage cheese
1 C Monterey Jack cheese
2 eggs, beaten
1 C soft bread crumbs
3/4 tsp dill weed
dash of garlic salt/onion salt

Wash, peel and dice zucchini.  Simmer for 5 minutes in salt water with onion.  Drain and place in 1 1/2qu casserole dish.  Combine other ingredients (except bread crumbs) and pour over the zucchini.  Sprinkle with bread crumbs.  Bake at 350 for about 15 minutes.

Note - I really like this with the original recipe but sometimes the kiddos refuse the chopped up zucchini so...
I'll shred the zucchini and lightly stir everything together leaving the cottage cheese mix mostly on top (even the bread crumbs) and then top it with a few more bread crumbs.

Zucchini Bars

3 eggs
1/2 C applesauce
1/2 C vegetable oil
1 1/2 C white sugar
2 tsp vanilla extract
2 1/2  all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
2 cups grated zucchini

3 Tbsp butter
4 oz (1/2 package) cream cheese
1 tsp vanilla
2 1/2 cups confectioners' sugar

Preheat oven to 350 degrees.  Grease 15 1/2 x 10 pan (a bar pan).

In a large bowl, mix together the eggs, oil, sugar and vanilla until blended. 

Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter into pan.

Bake for 20 to 25 minutes in the preheated oven. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar. Spread over cooled bars before cutting.

Broccoli Soup

BROCCOLI SOUP
*technically a cream of broccoli but I don't blend it and it doesn't use cream so...just easier and better for you, - yeah I am that lazy...

3 C chicken broth/water with bouillon/vegetable broth for vegetarian
4 C chopped broccoli (if using frozen make sure you cook/thaw it)
2 small bay leaves
1 tsp dried thyme leaves or 2 tsp fresh thyme
1 C chopped onion
1/2 tsp garlic salt

4 Tbsp butter
4 Tbsp flour
2 C milk

Combine all ingredients except milk, flour and butter.  Bring to a boil and cook until vegetables are tender.  Make a roux with butter and flour - in a sauce pan melt butter, add flour and whisk.  Slowly add milk stirring constantly.  Bring to a boil and cook till thick.  Combine milk with vegetable mixture and cook for a few more minutes.
Note - if you want to make this a true cream of broccoli then puree the vegetable mixture in a blender before combining it with the milk mixture.

Rice Pilaf

RICE PILAF

1 C onion, chopped
1/4 - 1/2 C mushrooms, chopped
1/2 C green pepper (I use a frozen mixture of roasted peppers)
2 cloves garlic, minced
1 Tbsp butter
1 1/2 C rice
3 1/4 C water with bouillon or chicken broth/vegetable broth for vegetarian
3/4 - 1 C shredded cheddar cheese
1/2 C mozzarella cheese

In sauce pan cook onion, mushrooms, pepper, and garlic till tender.  Add water (chicken broth), rice and bring to a boil.  Cover and simmer for about 15-20 minutes or till rice is cooked.  Remove from heat and stir in cheese.

I know this is often considered a side dish but we love it as a main dish.  Serve it with some carrots or broccoli and rolls!  This recipe make enough for a bigger family.  Cut it in half if you only need a little.

Spinach Lasagna

SPINACH LASAGNA

9 lasagna noodles (or enough to make 3 layers in a 9x13), cooked (if you need to)
1 jar spaghetti sauce or 32oz of homemade sauce (use meatless if you want vegetarian)
1 C chopped onion
4 cloves minced garlic
1/2 C chopped mushrooms (I use dried and just rehydrate them if I don't have fresh ones)
1/2-1 C roasted peppers chopped (I often used the frozen kind)
1 (10oz) package frozen spinach, thawed and drained (can use fresh)
1 (15oz) package of ricotta cheese
2 eggs, beaten
1 tsp fresh basil
1 tsp oregano
1 C shredded mozzarella cheese
1/2 C grated Parmesan cheese

Cook onion in a small amount of butter.  Add garlic and mushrooms and saute till tender.  Stir in peppers and cook for another minute or two then let cool.
Combine egg and ricotta cheese.  Add basil, oregano, mozzarella, Parmesan, and spinach.  Mix together.  Add pepper mixture to to cheese mixture and stir.
Spread 1/2 C spaghetti sauce on bottom of pan.  Layer - noodles, 1/2 cheese mixture, 1 C spaghetti sauce, noodles, 1/2 cheese mixture (rest of it), 1 C spaghetti sauce, noodles, 1/2-1 C spaghetti sauce.  Top with Parmesan cheese.
Bake at 375 covered for 20 minutes.  Uncover and bake another 10-15 minutes

Grape Salad

GRAPE SALAD
*This is really more like a dessert

4 lbs of seedless grapes (green or purple)
1 (8oz) package of cream cheese
1 (8oz) container sour cream
1/2 cup white sugar
1 tsp vanilla extract
4 ounces chopped pecans

1/4 C brown sugar 

Wash and dry grapes. In a large bowl, combine cream cheese, sour cream, vanilla, and white sugar. Add grapes and mix until evenly incorporated. Sprinkle with most of the brown sugar and pecans.  Mix and then cover with the left over brown sugar and pecans.  Refrigerate until serving. 

Note - I have seen this salad with a lot more brown sugar so if you feel like you need more....