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If you have a garden or belong to a CSA, I am sure you have an over abundance of squash at this point! You can prepare squash for the freezer. I wrote a guest post on Mama Bzz this week about freezing vegetables. My favorite way to freeze zucchini is shredded for future zucchini bread. Cream of Zucchini is new recipe to me and I will give it a try!
Summer squash and zucchini squash are here. Both of these classic summer veggies are abundant this time of year and are quite inexpensive. Problem is…it is difficult to preserve them by freezing or canning since they tend to get soggy and lose that fresh-from-the-garden flavor once preserved. So, a friend shared with me a cream of zucchini recipe that I just love. It freezes beautifully, it uses 2 lbs of zucchini, doubles or triples easily, and it is tasty. Don’t skip the bleu cheese; it adds such a wonderful flavor to this soup. Try it even if you think you don’t like bleu cheese. To freeze, cool completely. Pour 4 cups of soup into a quart-size freezer bag. Seal and store flat in freezer. Give this recipe a try when you have plenty zucchini, freeze a batch, and you’ll be enjoying the fresh summer flavor all year long.
I love a big, green salad, especially in the spring. Romaine, arugula, mixed baby greens, spinach, escarole, even cabbages, and good ole iceberg make crisp and healthy salads with limitless possibilities. I decided to tell you how to make A spinach salad. Some of my favorite salad ingredients include something salty, something crunchy, something sweet, and something cheesy. Springtime calls for salad as an accompaniment or a main dish. You can top almost any salad with grilled chicken, thinly sliced beef, or even shellfish and you’ll have a filling and nutritious meal.
Spinach is plentiful right now, so spinach salad is quite popular in my house. There are quite a few ways to serve a spinach salad that satisfies both sweet and savory tastes. To indulge your sweet tooth, make spinach salad with sliced fresh strawberries, red onion, toasted slivered almonds, and crumbled bleu cheese. Toss with a raspberry pecan dressing just before serving. My friend, Kelly, brought this salad to me when I was under the weather and it was delicious. If you wanted to make a more savory salad, start with fresh baby spinach and add crumbled bacon, slightly steamed asparagus, feta or goat cheese, and a light vinaigrette. Either of these spinach salads is sure to please, and these salads are budget friendly since they are made with spring veggies and fruit.
My go-to spinach salad calls for ingredients I generally have on hand all year. My Spinach Salad has salty bacon, crunchy walnuts, sweet dried cranberries, and creamy bleu cheese. Give it a try and experiment with your own favorite toppings. Top with leftover grilled meats and fish for a more filling meal. Salad is never boring; it can change each time you serve those healthy, vibrant greens.
Baked Macaroni & Cheese Recipe-My kids would eats pizza and macaroni & cheese every day if I let them. I’ve experimented with a number of macaroni & cheese recipes over the years and I think I’ve found “the one”. A trick to making this classic Baked Macaroni & Cheese Recipe is constantly stirring the roux when adding the milk and then cheeses. You don’t want the heat too high or you will scorch the milk or cheese sauce, and that will ruin the dish.Continue reading
I love asparagus! As Connie notes, asparagus can be used in a number of ways. Last week I served a delicious hors d’oeuvre; bacon wrapped asparagus. It was full of calories, but oh so good! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Spring has sprung…and fresh spring vegetables are beginning to show up in the grocery stores and at farmers’ markets. One of the first vegetables to make a spring appearance is asparagus. Asparagus is low in calories and sodium, plus it is a good source of calcium, magnesium, zinc, dietary fiber, protein, and many other nutrients. This tender stalk vegetable is most delicious steamed crisp tender with just a little butter, salt and pepper. But, it can certainly be added to a number of dishes making them fresh and more flavorful.Continue reading
Lo Mein is the ultimate leftover makeover. You can use your family’s favorite meat and veggies to make this quick, one skillet meal. I typically use pork or chicken and the combination of vegetables varies throughout the year in my Lo Mein Recipe. In the spring and summer, use fresh cabbage, zucchini, yellow squash, green pepper, and in the winter, use frozen mixed veggies of corn, carrots, beans, and peas. Lo mein is a year-round favorite that you can vary to suit your family’s tastes. Use leftover pork roast or chops or chop up the roasted or rotisserie chicken you served the night before. Steamed shrimp is delicious in Lo Mein, too.Continue reading
Thanks Connie for the recipe. This easy Shepherd’s Pie Recipe Using Leftover Mashed Potatoes is a meal your whole family will enjoy and appreciate left overs!
St. Patrick’s Day is coming up and so we were all a little bit Irish. I hope you wore green so you didn’t get pinched, ate a serving of corned beef & cabbage with a side of Irish soda bread, and said “Blarney” at least once! I recently discovered that my husband is of Irish descent, so we’ve begun to celebrate St. Patrick’s Day each year with a special supper and treats from a leprechaun. This year, I made an Irish dish that we actually enjoy year-round. This easy Shepherd’s Pie recipe is a tasty dish that makes the perfect Leftover Makeover. I often make smashed or mashed potatoes and have about 2 cups leftover. I don’t know about you, but I don’t think potatoes are as good when reheated, so I’ll turn leftover mashed potatoes into a topping for Shepherd’s Pie. With just a few added ingredients, last night’s potatoes turn into a garlicky, cheesy, creamy topping for this hearty casserole. Continue reading