Dijon Broccoli

Ingredients:

2 crowns Broccoli

2 Tbs Mayonnaise

1 Tbs Dijon Mustard

Directions:

Wash broccoli. Cut into florets. Steam for 10 minutes. While the broccoli is steaming, mix together the mayonnaise and Dijon mustard in the bottom of a small mixing bowl. Once the broccoli is done, drain all water and add to the bowl. Toss to coat and serve.

Serves 4

Stove Top Corn Bread

Ingredients:

1 box Jiffy corn bread mix

1/3 cup milk

1 large egg

1 Tbs butter

Directions:

Melt butter in a medium non-stick skillet over medium low heat (3 1/2 on my stove).

In a small mixing bowl stir together the corn bread mix, milk and egg. Scrape out of bowl and into the skillet. Cover the skillet with a lid and cook for about 20 minutes. Do not lift the lid while it's cooking - the lid makes a mini oven. Once it's cooked, remove the pan from the heat. Place a plate upside down, over the pan. Invert the pan and the cornbread should come right out on to the plate.

Serves 6

My husband absolutely loves cornbread. And since I really try to not use the oven during the summer, I came up with this recipe so that he can still get his corn bread fix). You can dress this recipe up by adding chopped green onions to the batter or any assortment of spices (chili powder, cumin, paprika, Cayenne powder, chipotle powder etc). My husband happens to be a purist when it comes to his corn bread so I've learned not to mess with it.

Smashed Maple Sweet Potatoes and Bananas

Ingredients:

2 large Sweet Potatoes
2 large, very ripe bananas
1/4 cup maple syrup
1 Tbs pumpkin pie spice
1 tsp ground sage
salt and pepper

Directions:

Peel the sweet potatoes using a vegetable peeler. Quarter lengthwise and thinly slice (remember, the thinner you slice them, the faster they'll cook!). Place in a medium size saucepan and cover with water. Place pan over high heat. Bring to a boil and cook until fork tender, 5-10 minutes (depending on how thin you sliced them). Drain the water and return the potatoes to the pan.

Peel the bananas and add them to the pan of potatoes. Add the maple syrup, pumpkin pie spice, sage and salt and pepper to taste. Mash with a potato masher until it reaches desired consistency

Serves 4


This recipe is perfect to serve with any breakfast meal - it has great breakfast flavor and is a great way to have vegetables along with breakfast food.

Broccoli Slaw

I happen to not care for raw broccoli - I find it to be too bitter. So, in this recipe I ligthly steam it to take away that bitterness.

Ingredients:

2 crowns broccoli

1/4 cup chopped pecans

2 green onions, thinly sliced

1/2 cup Craisins

1/2 cup mayonnaise

1 Tbs apple cider vinegar

1 Tbs sugar

salt and pepper

Directions:

Wash broccoli and cut off the bottom of the crown, leaving florets with long stems. Using a food processor, shred the broccoli. (You can buy pre-shredded broccoli slaw - I've sometimes have a hard time finding it, so I usually just make it myself).

Steam the shredded broccoli for 5 minutes. This is just long enough to remove some of the bitterness, but allows it to maintain it's crispness.

Refrigerate the steamed, shredded broccoli for 1 hour before assembling the rest of the salad.

In the bottom of a small mixing bowl, combine the mayonnaise, vinegar, sugar and salt and pepper. Stir in the broccoli, Craisins and green onions. Cover and refrigerate for at least 1 hour before serving. Just before serving, stir in the pecans.

Serves 4 - 6

Grilled Pineapple

Ingredients:

1 ripe pineapple (If you want to know how to pick a ripe pineapple, go here)

Directions:

Pre-heat your grill to medium-high.

Cut off the top and bottom. Stand it up on the cutting board and cut down the sides, removing the skin, making sure to get all the little spines.

Turn the pineapple on it's side and slice into 1/2 inch round slices. You should get about 8 slices.

Place the slices on the grill and grill for 2-3 minutes per side. Serve warm.

Serves 4 (2 slices per person)

Lemon Thyme Peas, Mushrooms and Onions

Ingredients:

1 small onion, finely chopped

8oz sliced mushrooms

2 cups frozen peas

2 Tbs Olive Oil

1 Tbs dries Thyme

1 Tbs Lemon Pepper Seasoning

Directions:

Pre-heat a large skillet over medium high heat with 1 Tbs olive oil. Finely chop the onion and add to the pan. Saute for a few minutes before adding the sliced mushrooms and the remaining 1 Tbs of olive oil. Saute for about 10 minutes - until onions and mushrooms are tender and golden brown. Add Thyme and Lemon pepper. Stir in the peas and cook just until peas are warm. Serve.

Serves 4

Grilled Cantaloupe

This is obviously great with a good, ripe cantaloupe. But, it's also a great way to make a not-so-ripe cantaloupe a little tastier. Grilling brings out it's natural juices and sweetness.

Ingredients:

1/2 Cantaloupe

Directions

Pre-heat your grill to medium heat.

Cut cantaloupe in half. Scoop seeds out of one side. Slice it into 8 slices. Cover the other half and refrigerate for use later.

Place each slice on the grill. Grill for 2-3 minutes per side - until they have golden grill marks. Flip to other side and grill until done.

Serves 4

Roasted Broccoli

If you have never roasted broccoli - you HAVE to try it! It is so tasty - my son eats it before anything else on his plate. It's obviously not as healthy as steamed, but it is SO good.

Ingredients:

2 Large heads of broccoli (or 3-4 smaller ones)

2 Tbs vegetable oil

salt and pepper

Directions:

Pre-heat oven to 400 degrees. Wash broccoli and cut into florets. Put them on a sheet pan. Drizzle with oil. Sprinkle with salt and pepper. Toss thoroughly. Lay them out in a single layer on the baking sheet.

Roast in the oven for 15-20 minutes - until edges are golden brown.

Serves 4

Buttermilk Ranch Potato Salad

Ingredients:

4 large (6 medium) Russet potatoes

6 slices of bacon

2 stalks of celery

3 green onions, thinly sliced

1 Tbs dried dill

1 cup Buttermilk Ranch Dressing

Directions:

Wash and scrub potatoes. Fill a large pot with cold water. Cut potatoes into 3/4 inch pieces and place in water as you go. Boil potatoes for 8 - 10 minutes - until a fork easily goes in and out (do not overcook them!)

While potatoes are cooking, slice green onions, cut celery into 1/4 inch pieces, cook and crumble bacon. Add these ingredients to the bottom of a large mixing bowl. Add the dill and salad dressing. Mix well.

When potatoes are done, drain and rinse them under cold water for a couple minutes. Add the potatoes to the bowl with the dressing and toss. Chill for at least 1 hour before serving

Serves 4

Poppyseed Apple Slaw

Ingredients:

1 large apple, grated

1/2 bag (14 oz) coleslaw mix

2 green onions, thinly sliced

1/3 cup Kraft Creamy Poppyseed Dressing

Directions:

Combine all ingredients in a medium mixing bowl. Mix well. Chill 1 hour before serving.

Serves 4

Watermelon Cherry Smoothies

Ingredients:

1/4 seedless watermelon

1/2 lb cherries, stemmed and seeded

1 cup vanilla yogurt

Directions:

Add all ingredients to blender, blend and enjoy!