Category: Garden Vegetables

Slow-Cooker Tuna Noodle Casserole

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Slow-Cooker Tuna Noodle Casserole

Ingredients

  • 1/4 cup butter cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion chopped
  • 1 medium sweet pepper chopped
  • 2 small carrots chopped
  • 1 cup green beans
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half-and-half cream
  • 4 cups uncooked noodles about 6 ounces
  • 3 cans 5 ounces each light tuna in water, drained
  • 2 tablespoons lemon juice
  • 2 cups shredded Monterey Jack cheese
  • 2 cups frozen peas thawed
  • 2 cups bread crumbs
  • 2 cans cream of onion soup

Instructions

  1. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, carrots, green beans, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

  2. Transfer to a 5-qt. slow cooker. Stir in cream, soup, and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.

  3. Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with bread crumbs.

Turkey Meatloaf with Hoisin Glaze

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Turkey Meatloaf with Hoisin Glaze

Hoisin sauce and ginger gives this pork-and-turkey meatloaf great flavor and plenty of vegetables boost the fiber and nutrients.

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 1/4 cup hoisin sauce
  • 1/2 cup ketchup
  • 1 cup dried or fresh kale
  • 2 large eggs lightly beaten
  • 1 carrot minced
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 2/3 cup minced fresh ginger
  • 1 yellow onion finely chopped (3/4 cup)
  • 2 pounds coarsely ground turkey
  • 1 pound ground pork
  • 1 cup panko bread crumbs

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Set the ground turkey and ground pork out at room temperature to warm slightly.
  2. Heat the oil in a skillet over medium heat; cook the carrot, onion, garlic, and kale in the heated oil until soft; set aside to cool.
  3. Mix together the turkey, pork, bread crumbs, eggs, 2 tablespoons soy sauce, salt, and pepper in a large bowl. Add the vegetable mixture and continue to mix until evenly combined; shape into a loaf; cover with foil and lay in the baking pan.
  4. Bake in the preheated oven until no longer pink in the center, 60 minutes, pull out and remove foil.
  5. Whisk together the 1/4 cup hoisin sauce and 1/4 cup ketchup in a small bowl; spread over the meatloaf.
  6. Put back in oven for 15 till done.

Green Beans and Potatoes

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Green Beans and Potatoes

Course Side Dish
Servings 4

Ingredients

  • 3 cups thinly sliced potatoes
  • 2 cups frozen green beans
  • 1 teaspoon vegetarian Worcestershire sauce
  • 2 cup broth divided
  • 1/4 cup bacon grease
  • 1 teaspoon cornstarch
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
  2. In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Creamy Jalapeno Poppers

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Creamy Jalapeno Poppers

Great for garden peppers.

Course Appetizer
Prep Time 18 minutes
Cook Time 1 minute
Total Time 19 minutes
Servings 12

Ingredients

  • 15 jalapeno peppers halved lengthwise and seeded
  • 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1/4 cup sour cream
  • 1 cup mashed potatoes warm
  • 1 cup shredded Monterey Jack cheese (about 4 oz , divided)

Instructions

  1. Arrange jalapenos peppers, cut-side-up, on aluminum-foil-lined jelly-roll pan.
  2. Combine potatoes, 1/2 cup cheese, Hellmann's® or Best Foods® Light Mayonnaise and sour cream in medium bowl. Evenly spoon into jalapenos, then sprinkle with remaining 1/2 cup cheese. Broil until golden and cheese is melted.

Pasta Primavera

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Pasta Primavera

Good use of garden vegetables.

Course Main Course, Side Dish

Ingredients

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots shredded
  • 1 yellow bell pepper cut into thin strips
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 4 cloves garlic thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese crumbled

Instructions

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  3. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Garlic Kale Quinoa

 

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Garlic Kale Quinoa

Good way to use up extra kale.

Course Side Dish

Ingredients

  • 2/3 cup water
  • 1/3 cup quinoa
  • 1 Tbsp olive oil
  • 1 cup chopped kale
  • 1 clove garlic, minced
  • 1/4 tbsp sesame oil
  • 1 pinch salt/pepper

Instructions

  1. Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

  2. Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.

  3. Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

Simple, fast, delicious. Looking for an easy quinoa recipe for a side dish this will fit the bill.

Bee’s Beefy Stew

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Bee's Beefy Stew

Slow Cooker Special!

Course Main Course

Ingredients

  • 1 cab Tomato Paste
  • 1 pkt Onion Gravy Mix
  • 1 dash Worcestershire Sauce
  • 1 tbsp Hoisin Sauce
  • 1 dash Balsamic Vinegar
  • 1 dash Red Wine
  • 1 pkt Slow Cooker Beef Stew
  • 1 tbsp Franks Sweet Chili Sauce
  • 2 cups Beef/Mushroom Bouillon
  • 1.5 lbs Potatos
  • 3 Carriots
  • 1.5 lbs Beef

Instructions

  1. Cut beef and roll in flour. Fry beef till brown.

    Mix all ingredients in slow cooker and put on low till done.

Sauteed Green Beans and Mushrooms

 

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Sauteed Green Beans and Mushrooms

This is a great side dish and a great replacement for green bean casserole.

Course Side Dish
Servings 6

Ingredients

  • 2 lbs Green Beans
  • 1 lbs Mushrooms
  • 3 tbsp Olive Oil
  • 2 cups French-Fried Onions
  • 2 tbsp Honey
  • 1 tbsp Red Pepper Flakes

Instructions

  1. Blanch green beans in boiling water until just cooked. Meanwhile, saute sliced mushrooms in oil over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions, honey and red pepper.

Vegetable Soup

 

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Vegetable Soup

Vegetable soup made with vegetables from the garden as well as what ever is laying around.

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 8

Ingredients

  • 2 onions
  • 2 to 3 carriots
  • bunch kale
  • 2 small zucchini
  • 1/2 cup peas
  • 1 cup corn
  • 1 can chick peas
  • few tomatos
  • 2 small potatos
  • 1 stick celery
  • 1 bunch parsley
  • few cloves garlic
  • 6 cups V8 juice
  • 6 cups vegetable broth
  • 3 Tbsp Italian spices

Instructions

  1. Cut and fry carrots and onions in olive oil. Add all other ingredients and mix together. Add broth and juice and cook till all ingredients are done and serve.