Archive for the ‘Vegetables’ Category

When in Huntsville over the break, I looked through a cookbook my mother in law, Patti, had purchased–Come to the Table: Food, Fellowship, and a Celebration of God’s Bounty. It is full of beautiful pictures, scriptures, and some delicious sounding recipes. I ended up buying my own, and have tried several recipes from it. Monday night–the night of the NC, when my Tigers were roasting some duck–I roasted a chicken, and served stuffing and green beans on the side. The chicken and green beans were from this book, and I will share those recipes in this post.










Sunday Roast Chicken


  • 1 (4 lb) whole roasting chicken
  • salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 1 tbs Dijon mustard
  • 2 cloves garlic, minced
  • 2 tbs extra virgin olive oil
  • 2 whole lemons
  • 2 fresh sprigs rosemary


  1. Wash and pat dry chicken. Sprinkle with salt and pepper
  2. Combine vinegar, mustard, garlic, and olive oil in small bowl.
  3. Place chicken in larger plastic zip-top bag, and pour the marinade over it.
  4. Seal the bag tightly, and then shake the bag to coat the chicken.
  5. Refrigerate several hours or overnight.
  6. Preheat oven to 350.
  7. Remove chicken from bag and pour off marinade.
  8. Pierce the lemons two or three times with a fork, then place them inside the cavity of the chicken along with the rosemary.
  9. Tie the chicken’s legs together loosely with kitchen twine.
  10. Place breast side down in roasting pan, cook for 30 minutes.
  11. Turn the chicken and cook 30 more minutes.
  12. Turn the chicken one more time, and raise the temp to 400 degrees.
  13. Roast another 20 to 30 minutes or till juices run clear.
  14. Let rest a few minutes before carving










Green Beans with Toasted Pine nuts


  • 1 1/2 lbs haricot verts/green beans, trimmed
  • 1/4 cup pine nuts, toasted
  • 1 1/2 tsp grated lemon zest
  • 4 tsp extra virgin olive oil
  • Nature’s Season Salt


  1. Cook beans in boiling salted water till tender.
  2. Plunge beans in ice water and drain, then place in fridge till ready to serve
  3. Just before serving, reheat the beans in the microwave till warm.
  4. Toss beans with pine nuts, lemon zest, olive oil, and season salt.
  5. Serve warm at room temp.

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Sorry I haven’t posted since last week…I had a huge DAD (Drugs & Diseases) test this Wednesday, which I spent most of my time studying for (not that that helped). Anyways, tonight I made two recipes from Mary Etta Neiland (often known as “ME”). ME and her family have lived around the corner from my grandmother for years–in fact, my mom grew up playing with her sons. ME and her family also attend the church I grew up at, so suffice it to say she and her family have always been dear to mine. So it was no surprise that she was one of the hostesses of my Bridesmaid’s Luncheon, where two of her delicious recipes–Oriental Chicken Salad and Broccoli Casserole–were served (as well as other yummy things). Those two dishes are what I made tonight…thanks ME!:

Oriental Chicken Salad



· 4 TBS Sugar

· 1 tsp Salt

· ½ tsp pepper

· 5 TBS Vinegar

· ½ cup oil


· 4 Chicken Breasts, cooked and chopped

· 3 green onions, chopped

· 3 oz package sliced Almonds, toasted

· 1/8 cup poppy seeds

  • 1 can Chinese Chow Mein Noodles


Day 1

Mix together dressing ingredients and refrigerate overnight.

Day 2

1. Mix together other ingredients

2. 4 to 5 hours before serving, mix dressing with chicken mixture and refrigerate

3. Just before serving add 1 can Chinese Chow Mein Noodles

Broccoli Casserole


· 2 (10 oz) package frozen, chopped broccoli

· 2 beaten eggs

· dried minced onion

· 1 can cream of mushroom soup

· ¾ cup mayo

· 1 cup grated cheddar cheese

· Ritz, crushed

· Butter, melted


1. Preheat oven to 350

2. Cook and drain broccoli, and then put into a casserole dish sprayed w/cooking spray.

3. Mix together other ingredients, and then top the broccoli with the mixture

4. Mix Ritz with melted butter, and sprinkle on top of casserole

5. Bake for 30 minutes

Ever since my Bridesmaid’s Luncheon I’ve been wanting to make these, and I am glad I did! Soooo delicious!

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This entry is entitled “Half & Half,” because of the two recipes I prepared today, one was a low cal Hungry Girl recipe, and the other was a … not-so-good-for-you recipe. The good recipe was Hungry Girl’s take on Green Bean Casserole: “Rockin’ Lean Bean Casserole,” and the naughty one was a recipe entitled “Joy’s Chicken” that was from a cookbook John’s sweet grandma June gave me us as a shower gift. I’ll go ahead and get the not-so-good-for-you one out of the way:

Joy’s Chicken

Day 1


  • 12 boneless, skinless chicken breast halves
  • 2 cups sour cream
  • 1/4 cup fresh lemon juice
  • 4 tsp Worcestershire Sauce
  • 2 tsp celery salt
  • 2 tsp paprika
  • 1/2 tsp garlic salt
  • 1 tsp pepper


  1. Wash chicken & pat dry.
  2. Combine all other ingredients, and then coat chicken with mixture.
  3. Let chicken marinate in fridge for 24 hours

Day 2


  • 1.5 cups ritz cracker crumbs
  • 1.5 cups saltine crumbs
  • 1 cup butter*

*That’s right, this recipe called for a whopping 1 cup of butter (that’s two full sticks!) I did end up using that much, but both John and I felt like it was a bit too much (especially considering the calories).


  1. Preheat oven to 300 degrees
  2. Combine ritz crumbs and saltines crumbs, and roll chicken in the crumbs.
  3. Place chicken in a casserole dish (10 x 15 is good) coated w/cooking spray.
  4. Pour melted butter on top and bake for 1.5 hours.

Who would want to know?? I did use FF sour cream and reduced fat Ritz, but with all that butter, I shudder to think of the calorie and fat content.

The Verdict
Yummy!! John gave it an 8/10, and I’d give it about the same. If only it wasn’t loaded in fat, I might make it more!

Rockin’ Lean Bean Casserole


  • Two 16-oz. bags frozen French-style green beans, thawed, drained & thoroughly dried
  • Two 10.75-oz. cans Campbell’s 98% Fat Free Cream of Celery Soup (98% FF Cream of Mushroom or 98% FF Cream of Chicken would work fine too)
  • One 8-oz. can sliced water chestnuts, drained
  • 1 bag (about 1 oz.) Crispy Delites Red Onion Chips or 1 oz. (about 25 pieces) onion-flavored soy crisps, crushed**

**I couldn’t find either of these, so I subbed Sun Chips French Onion (+ a little onion powder) instead. They do have a bit more fat/cals, but not tons. It probably increased the points value by 1, maybe 2 points.


  1. Preheat oven to 325 degrees.
  2. Make sure green beans are thoroughly drained and completely dry — use a towel if you need to. Then, place half of the green beans in a casserole dish (a 2 – 3 quart rectangular one works best).
  3. Pour 1 can of soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer.
  4. Cover with remaining green beans, and then top with the rest of the soup. Evenly top with the remaining water chestnuts. Place dish in the oven, and cook for 45 minutes.
  5. Top with crushed soy crisps, and return dish to the oven for another 10 minutes or so, until chips turn golden brown.

PER SERVING (1/10th of casserole): 76 calories, 2g fat, 431mg sodium, 13g carbs, 3.5g fiber, 4g sugars, 3g protein — POINTS® value 1

The Verdict
Pretty good! A much lower fat/calorie version, but still tasty.

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Wow, it has been awhile since I updated this…I guess it’s because we’ve been in Huntsville the past 3 weeks for Christmas break, and our wonderful mothers have been feeding us (and we ate out some). Anyways, I am pretty excited about the meals I will making this week–tonight’s dish (recipe below) is Chicken Divan, and later on in the week I will be having a “French” night, and another night I will be making a seafood dish. But, those recipes will come later. For now, I will share what we had tonight:

Chicken Divan
(you can find this recipe on various cooking/recipe sites, cookbooks, etc…the one I am using is from Paula Deen):

2 (10-ounce) packages frozen broccoli, chopped
6 cup shredded chicken, cooked
2 (10 3/4 -ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and pepper, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoon butter, melted
1/2 cup cheddar or gruyere cheese (optional)


  1. Preheat oven to 350 degrees.
  2. Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into bowl. Add the shredded chicken.
  3. To the chicken and broccoli, add the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce.
  4. Place the mixture into a casserole dish that has been sprayed with cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan cheese, bread crumbs and butter and sprinkle over the top. Finally, top the whole dish with cheddar or gruyere cheese.
  5. Bake for about 30-45 minutes (depending on your oven)

BTW, I halved this recipe, since it was just John & I….and still had plenty of leftovers! I think in the future I’ll omit the wine–even though it cooks out, it still gave the dish a flavor that wasn’t my favorite. But, I i will probably make it again…

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So this Thanksgiving, I had the *best* Green Bean Casserole (and I say best because it is fully of delicious, fattening ingredients…which made me really enjoy a dish I normally do not like) I’ve ever had. It was made by John’s Aunt Nina and her son Chris. I am sharing the recipe below that Nina sent me. Enjoy!:


  • 2 large cans French style Green Beans
  • 2 cans Campbell Cream of Chicken soup
  • 1 can French’s French Fried Onions
  • (optional: 1 large spoonful sour cream)
  • (optional: some whipping cream (however much you think is good))


  1. Drain the green beans put them in a bowl.

  2. Add both cans of cream of chicken soup, and the “optional ingredients” if desired (it makes it taste sooo good!)

  3. Place in casserole dish

  4. Bake it covered on 325 degrees for about 45 minutes. It should look bubbly all the way to the middle.

  5. Take the lid off and put the fried onions and bake for about 15 more minutes. Make sure the onions do not get too brown.

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This Broccoli Casserole (courtesy of Paula Deen) goes great with the Hot Chicken Salad I mentioned in the previous post.:


  • 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
  • 1 cup mayonnaise
  • 1 cup grated sharp cheddar
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 2 eggs, lightly beaten
  • 2 cups crushed crackers
  • 2 tablespoons butter, melted


Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

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