Archive for Vegetables

Vegetable Pancakes

These scrumptious vegetable pancakes are like deluxe potato latkes, and they must be amazingly good because my very picky non-cooked only vegetable eating husband loves them! You can fry them, but to keep them healthier i just stick em in the George Foreman…less of a mess that way too! They have to cook a minimum of 5 minutes to reach 160 but after that you can cook them as long as you want to reach the desired crispiness. Also, if you have leftovers, I like to just store the uncooked portion in the fridge and then grill them when i want to eat them, otherwise they’re really soggy which is gross! They’ll probably have oxidized a little, but just drain off the liquid and you’re good to go! You’ll want to squeeze out any extra moisture when you make them originally as well. The less moisture the better they’ll fry up! These are quick to make, especially if you shred your veggies in a food processor. You might be thinking these sound a little weird…..but trust me….this is something you’ll be grateful you tried! Enjoy! 🙂

Vegetable Pancakes (Printable Version)

2 med zucchini, coarsely grated (2 cups)

1 med carrot, peeled & grated

1 med potato, peeled & grated

1/3 c frozen peas

1/3 c frozen corn

2 eggs

¼ c gluten free flour

¼ c grated parmesan cheese

¼ tsp salt, pepper, garlic (each)

In colander, drain zucchini, squeezing to remove excess liquid. Combine zucc, carrot, potatoes, peas, & corn in bowl. Stir in eggs, flour, cheese, and seasonings. Mix well. Drop batter by ¼ cup-fulls onto greased George Foreman at medium heat, press lightly to flatten, fry until golden brown, about 5-8 min. Serve warm.

Scrumptious Sides

Does the thought “what in the world am I going to have with ________?” ever cross your mind?! I get that a lot when I’ve got a great meat recipe to make, but no idea what to make to accompany it! There are starch sides like rice, potatoes and pasta, and of course your vegetable sides as well. I’m not a big fan of salads, although I’ll occasionally make a nice Caesar salad for my hubby. Vegetables in our house are pretty limited as my stomach can’t handle a lot of them, and my husbands never been a big fan of cooked vegetables. Now that cheese is a no-no, its gotten even harder to come up with some yummy side dishes. I’m just now getting these posted, but these are the sides that I made for Thanksgiving. Yes, I hosted Thanksgiving this year and it was a success! All gluten and dairy free too! These sides will go well with more than just Thanksgiving turkey though. I’m sure these will become some great staple sides in our house! Hope you’ll give them a try! Ive got some fantastic new rice recipes coming and a few potato dishes to try, so I look forward to sharing those with your soon! Enjoy! 🙂

Golden Mashed Potatoes (Printable Version)


  • 2-1/2 lbs Yukon Gold potatoes, quartered
  • 1 cup chicken broth
  • 1/4 cup butter, softened
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; place in a large bowl. Add the butter, pepper, salt, and broth; beat until smooth.

Sautéed Carrots (Printable Version)

2 pounds carrots
1 teaspoon kosher salt
Dash of freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the parsley. Sprinkle with salt and pepper and serve.

Garlic Green Beans (Printable Version)


1/2 cup water

1/2 teaspoon chicken bouillon granules, optional

1 package (16 ounces) frozen whole green beans

1 to 2 garlic cloves, minced

1 tablespoon butter

1/4 teaspoon seasoned salt


In a saucepan, bring water and bouillon if desired to a boil. Add beans. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. In a large skillet, sauté garlic in butter for 1 minute. Drain beans; add to skillet. Sprinkle with seasoned salt and toss to coat.

Baked Candied Yams (Printable Version)

Peel, wash and slice the yams

Bring a large pot of water to a boil and add the sliced yams. Cook until just barely fork tender. You want them to hold their shape, not fall apart (they will be really mushy that way), but definitely cooked through. Drain the yams and run cold water over them to stop the cooking. Spray a baking pan with cooking spray. Lay one layer of yams on the bottom of the pan and dot with very small dots of butter. Sprinkle with cinnamon and grate fresh nutmeg very sparingly over the layer. You should only taste a hint of the nutmeg when eating the yams.

If you like nuts throw them on, I used chopped pecans but almonds or walnuts work well also.

Using your hand sprinkle dark brown sugar over the yams, how much you use depends on how sweet you like them. Then very thinly pour real maple syrup over the yams.

Repeat this for as many layers as you have yams.

Bake at 350 degrees for 35 – 45 minutes until butter and sugar are bubbling on the bottom of the pan.

Top with marshmallows and bake until puffy and light golden brown (watch them close).

Classic Sunday Dinner

Like I mentioned in my last post, I made a scrumptious birthday feast of meatloaf, loaded mashed potatoes and zucchini cheese casserole. I love the comfort foods like my mom would make for Sunday dinners, and this is another classic! Who doesn’t like meatloaf?!? I always think of Randy in A Christmas Story though… “meatloaf, beatloaf, I don’t LIKE meatloaf” LOL! At least I don’t make anyone eat it like a piggy, even if most of us end up feeling like pigs we eat so much of it! This meal is simple to make, and if you’re like me (spoiled that is!) and have double ovens, its even easier to bake all of this at once! So lets get started and maybe on your next special occasion or just for a classic Sunday dinner, you can enjoy this delicious meal! Top it off with a delectable dessert like apple pie tarts, which (granted I have the time this weekend!) will be one of my next posts, so stay tuned!

Classic Meatloaf (Printable Version)

2 lbs extra-lean ground beef (or meat mixture)

1 medium onion, diced (1/2 c)

1 egg

1/2 c quick-cooking oats

1/2 c milk

1 Tbsp parsley

1 1/2 tsp salt

1/4 tsp savory

1/4 tsp thyme

Dash of Pepper

1/2 c ketchup

2 Tbsp brown sugar

Heat oven to 350 F. Mix all ingredients except ketchup and brown sugar in Kitchenaid mixer until combined. Press mixture into an ungreased 8 1/2 x 4 1/2 loaf pan. Turn over into an ungreased 13×9 inch baking pan. Bake uncovered for 1 hour. Combine ketchup and brown sugar and spoon onto loaf. Bake for another 15-10 minutes or until internal temperature reaches 160 F or higher.

Thanks to my mom for the recipe! 🙂

Loaded Mashed Potatoes  (Printable Version)

Red potatoes, skins left on, scrubbed and cubed

Sour cream


Salt and pepper to taste

Shredded cheddar cheese

Cooked bacon bits

Green onions or chives, sliced

You’ll need to determine the amount of ingredients you need which depends on how much you want to make. I usually just wing it and go by what looks good. But you can’t really go wrong with this recipe!

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Or place steamer in pan, add water to bottom of it, then place potatoes in and cover. Bring to a boil then turn to medium and let steam. Check for doneness with fork. When done, drain and place in a large bowl. Beat on medium-low speed until light and fluffy. Add the sour cream, milk, butter, salt and pepper and mix in. Stir in cheese, bacon and onions.  Transfer to a greased baking dish. Top with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

Zucchini Cheese Casserole (Printable Version)

2 cups unpeeled, shredded zucchini
1/4 cup minced onion
1 cup shredded mexican blend cheese
1/2 tsp dried basil
1 tsp salt
1 cup Gluten Free Bisquick
4 egg whites
4 whole eggs
2 tablespoons oil

Preheat oven 350F. Grease a pie plate.

In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
In a larger bowl combine the zucchini, onion, cheese and Bisquick.
Stir the egg mixture into the zucchini mixture. Mix well and transfer to dish.

Bake for 50 minutes or until cooked through and golden, temperature should reach 160 or higher.

** To mix it up a little you can substitute half the zucchini with grated carrot.

You can cut this in half and bake in a small greased oven dish, the same amount of time.

Adapted From: Artsy-Food

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