Category Archives: Vegetables

Quick & Easy Shepherd’s Pie

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Quick & Easy Shepherd’s Pie

This is the kind of meal I like when I’m short on time.  With purchased pre-made ingredients, you can get that “made from scratch taste”, and your supper will be on the table in less than 30 minutes.  “Delicious”!

  • 2 (17-oz) pkgs. fully cooked beef tips with gravy (found in the meat department)
  • 1 cup frozen corn, thawed
  • 1 cup frozen sweet peas, thawed
  • 24-oz. pkg. refrigerated mashed potatoes
  • 1/2 (8-oz.) pkg. cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 teaspoon garlic powder
  • 1 cup shredded sharp Cheddar cheese

Cook beef according to package directions.  Spoon beef into a lightly greased 11 x 7″ baking pan.  Top with corn and peas; set aside.

Cook potatoes according to package directions; spoon potatoes into a bowl.  Add cream cheese, butter and garlic powder; beat at medium speed with an electric mixer until smooth.  Spread potato mixture over vegetables; sprinkle with cheese.

Bake, uncovered at 350 degrees for 15 minutes or until thoroughly heated.

Serves 8.

“Love the Giver more than the gifts!”

 

Bacon-Tomato Salad

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Bacon- Tomato Salad

I served this salad with our steak, and oven fried potatoes for our 4th of July celebration.  It is absolutely wonderful!  So easy and you can make it ahead of time and keep it in the fridge until serving time.

  • 12-oz. pkg. iceberg lettuce blend (or use anything you like)
  • 1 cup grape tomatoes, halved
  • 3/4 cup coleslaw salad dressing
  • 3/4 cup shredded cheddar cheese
  • 12 bacon strips, cooked and crumbled

In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.

Makes 6 servings.

“God’s grace is infinite love expressing itself through infinite goodness.”

Sweet Macaroni Salad

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Sweet Macaroni Salad

A little different but very delicious!  Use any veggies that you like.  I even stuck in some cheese chunks.  When you make the dressing, you are going to say “this is too much”, but you definitely need it all.

  • 16-oz. box elbow macaroni (or any small pasta)

Veggies

  • 3 – 4 carrots, shredded or diced
  • 1 small sweet onion, diced (no onion for me)
  • 2 or 3 red, green or yellow bell pepper, seeded and diced
  • 3 stalks celery, diced

Dressing

  • 2 cups mayonnaise
  • 14-oz can sweetened condensed milk
  • 1/4 – 1/2 cup sugar (I used 1/2 cup)
  • 1/2 to 1 cup cider vinegar (I used 1 cup) (Use may use any kind of vinegar you like)
  • 1 teaspoon salt
  • 1/4 – 1/2 teaspoon pepper. opt.

Cook macaroni according to package directions.  Drain and rinse in cold water; drain well.  Combine your cooled macaroni and veggies in a large bowl.

In a separate bowl, whisk together mayonnaise, condensed milk, sugar and vinegar.  Make sure the sugar is dissolved and then pour over macaroni and veggies.  Season with salt and pepper.

Chill at least 8 hours or overnight to allow dressing to thicken.  Mix well before serving.

Serves 12.

“Come to Jesus for the refreshing power of His living water.”

Scalloped Potato and Ground Beef Casserole

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Scalloped Potato and Ground Beef Casserole

This casserole is out of this world delicious!!  It is so good, you can almost inhale it.  Which is what I pretty much did.  I love potatoes and the flavor was amazing!!

It makes a large casserole, so I made it in two 9 x 9″ dishes and froze one of them for later.  (one of my dishes was a little larger than a 9″ x 9″)

  • 1 1/2 lbs. ground beef (use more, if you like) (I added a small amount of sausage in mine as I didn’t have a full 1 1/2 lbs. of ground beef)
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped (opt)
  • 1-2 tablespoons bacon fat
  • 4 lg. garlic cloves, finely chopped
  • 1/2 teaspoon dried chili pepper flakes (opt) (or to your taste) (I used 1/2 tsp, but will use 1/4 tsp.next time)
  • 1 teaspoon seasoned salt or 1/2 teaspoon white salt (I used seasoned salt)
  • 1/2 teaspoon black pepper (or to your taste)
  • 5-6 russet potatoes (peeled and sliced thinly)
  • 2 cups (8-oz.) shredded cheddar cheese (I used sharp white cheddar)

Sauce

  • 2 (10 3/4-oz.) cans condensed cream of chicken soup, undiluted (using any other flavor of soup won’t be as good)
  • 3/4 cup half and half cream
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt

Preheat oven for 350 degrees.

In a skillet, cook ground beef with onion, bell pepper and chili flakes until no longer pink, drain fat off.  Then add in the bacon fat, garlic, seasoned salt and pepper, and stir until meat is browned.  Set aside.

For the sauce, mix together in a medium bowl the soup, milk, sour cream, Parmesan cheese, garlic powder and seasoned salt.  Mix well.

In a greased 9 x 13-inch baking dish or a large oval casserole dish, alternate layers of sliced potatoes, soup mixture, ground beef mixture (leave in leftover grease in the pan) and then shredded cheese.  (Or you can do potatoes, soup, cheese, ground beef, potatoes, soup, cheese, ground beef, cheese.)  Cover with foil.

Bake covered for 1 hour.  Uncover and continue to bake for another 20-30 minutes or until potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).

Serves 8.

“Refuge can be found in the Rock of Ages.”

 

Creamed Asparagus on Toast

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Creamed Asparagus on Toast

I was so hungry for creamed asparagus, I just had to make some.  I mentioned it to my daughter and she said “YES”!!

We are still on “stay-at-home” orders because of the Covid-19 virus, even though we have been out a very few times, I did have some frozen asparagus.

This is so easy and so yummy, you must try it!  It is asparagus season after all.

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 lb. asparagus, fresh or frozen (I only had 10 oz.)

Cut asparagus into 1-inch pieces; cover with water and boil until tender.

Melt butter in a large skillet over medium heat, add flour and whisk until smooth.  Add milk slowly and keep whisking until all milk is used.  It will start to thicken.  Turn down to low, drain your asparagus and add to the milk mixture.

Toast some bread (I used sourdough), anything you like.  Top asparagus sauce over it.

Serves 4 to 6.

“When we come to Christ in our brokenness, He makes us whole.”

 

 

Garlic Butter Asparagus Skillet

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Garlic Butter Asparagus Skillet

This really got a lot of rave reviews.  I served this with baked chicken, but this could be a wonderful vegetarian meal alone.  The flavor was outstanding!  That is if you love garlic like I do.

  • 1 cup orzo, uncooked
  • 1 lb. asparagus, fresh or frozen (I used frozen)
  • 4 tablespoons butter
  • 3 large garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons whole milk
  • Salt and pepper to taste

Cook orzo from package directions.  Add the asparagus pieces to the orzo the last 2 minutes of cooking.  Remove from heat and drain.

While pasta is cooking, add butter to a skillet and melt over medium heat.  Stir in garlic and cook for 4 to 5 minutes or until lightly browned.  Add orzo and asparagus to the skillet; stir in the cheese, milk, salt and pepper.  Cook for 1 minute.  Remove from heat and serve.  You  may serve with additional Parmesan cheese.

Makes 4 delicious servings.

“The love Christ showed for us on the cross is greater than words could ever express.”

Crack Green Beans

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Crack Green Beans

These beans are fantastic!!  I put my bacon in the oven so there isn’t much clean up.  We love green beans in this house, so we try them many varied ways.  Really, really good!!

  • 5 (15-oz.) cans cut green beans, drained
  • 8 slices bacon, cooked and chopped (Put bacon slices on sheet pan.  Bake in oven 400 degrees for 20 minutes.)
  • 2/3 cup brown sugar
  • 3/4 cup butter, melted
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoon garlic powder

Preheat oven to 350 degrees.  Place the green beans in a 9 x 13-inch baking dish.  Sprinkle on the cooked bacon.  In a small bowl, mix the brown sugar, butter, soy sauce and garlic powder.  Mix to combine.  Pour over green beans.  Bake, uncovered, for 40 minutes.  Serve.

“The Bible has treasures of wisdom to mine.”

 

Kielbasa Sheet Pan Dinner

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Kielbasa Sheet Pan Dinner

We’re still in our “shelter in place” mode from the Covid-19 pandemic, so I was trying to find a meal to put on the table with what I had in the house.  This turned out really delicious!

  • 2 lbs. kielbasa sausage (from freezer)
  • 5 medium potatoes
  • 1 lb. fresh green beans (mine were frozen)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Preheat oven to 400 degrees.  Line a rimmed baking sheet with foil or parchment paper.  Cut the potatoes into 3/4 inch cubes; add to pan.  Trim ends from the green beans and add to pan.  Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika.  Roast for 25 minutes.  Slice sausage in 3/4 inch slices and add to the top of roasted veggies.  Bake for 25 minutes.  Remove from oven; toss and adjust with salt and pepper, if needed.  Serve.

“Everything God does is marked with simplicity and power.”

 

 

 

 

Mustard Pork Chops with Crispy Cabbage

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Mustard Pork Chops with Crispy Cabbage

This turned out to be absolutely delicious.  You can make this in 30 minutes or less.  I used thicker chops because that is what I had in the freezer, so I had to cook them a little longer to get them to 165 degrees.  But it still was a pretty quick supper.

  • 1/2 large head green cabbage, cut into 1-inch wedges (core left intact)
  • 3 tablespoons unsalted butter, 2 tablespoons melted
  • Salt and pepper
  • 6 thin bone-in pork chops or 3 thicker bone-in pork chops, (1 1/2 pounds) trimmed of excess fat
  • 2 teaspoons vegetable oil
  • 1 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 2 1/2 tablespoons grainy mustard

Adjust oven rack to upper-middle position and heat oven to 450 degrees.  Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper.  Roast until cabbage is browned around edges, 20 to 25 minutes.

Meanwhile, pat pork chops dry with paper towels and season with salt and pepper.  Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides.  (I reduced the heat of my skillet because I was cooking thicker chops.)  Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side.  Transfer chops to serving plate and cover tightly with foil.  Repeat with remaining chops.

Discard fat in pan.  Add broth and bring to boil, scraping up browned bits with wooden spoon.  Reduce heat to medium and simmer until thickened, 4 to 6 minutes. Add pork chops and accumulated juices to skillet.  Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper.  Pour sauce over chops and serve with cabbage.

Serves 4 to 6.

“Everyone can do something to make the world better – we can let Christ shine through us.”

Veggie Chopped Salad

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Veggie Chopped Salad

This is a little different from the other salads on my blog.  But equally delicious.  It makes a fairly large salad so it would be great to serve at a holiday or a summer get-together.

  • 3 cups finely chopped fresh broccoli
  • 3 cups finely chopped cauliflower
  • 3 cups finely chopped celery
  • 2 cups frozen peas (about 8 oz.), thawed
  • 6 bacon strips, cooked and crumbled
  • 1 1/3 cups mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 3/4 cup salted peanuts

In a large bowl, combine the first five ingredients.  In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended.  Add to salad and toss to coat.  Just before serving, stir in peanuts.  Refrigerate leftovers.

12 servings.

“God’s love in our heart gives us a heart for others.”