Recipes

[Nightowlz]

How about creamed corn. You can use bagged frozen corn.

I use Wal-Mart's Organic frozen corn 12 oz bag which = 3 cups.

5-6 slices of bacon 

3 cups corn, fresh or frozen

1/4 tsp salt

1/4 tsp pepper

1 T sugar

2-3 T butter

3/4 c water

1 T flour 1/4 c milk

Fry bacon & leave grease in pan

Combine corn, salt, pepper, sugar, butter & water in skillet.

Cover & simmer 15 mins. on medium heat, stirring occasionally.

Combine flour & milk, blend til smooth. Stir into corn.

Cook 5 more mins., stirring constantly.

You can crumble the bacon to sprinkle on top of the corn.

I'm going to make some since I think we are eating Prime Rib again.

[Junebug54]

I always do a baked corn casserole... love it.. 

[jannabelle1]

Shoepeg Corn Casserole

2 (12 oz) cans Shoepeg corn, drained

1 can cream of celery soup

1/2 cup sour cream

1/2 cup chopped onion

1/2 cup chopped celery

3/4 cup shredded cheddar cheese

1 sleeve Ritz crackers, crushed

5 Tbsp melted butter

1/2 cup slivered almonds

Combine first 6 ingredients and mix together.

In small dish, pour melted butter over crushed Ritz crackers, and mix together; sprinkle on top of casserole.

Sprinkle slivered almonds on top of crackers.

Bake uncovered at 350 degrees for 35 to 45 minutes until bubbly.

[vickie25]

I am making Sheet Pan Roasted Vegetables for Christmas Day as my side to bring.

For those who don't like brussel sprouts, sub broccoli.  I also plan to add chopped carrots and wedges of red onions.

Sheet Pan Roasted Vegetables 

Note:  There are 3 varations of this recipe included.  I will be making the 1st one.  I've included all 3 for those who may prefer one of the other 2.

How to Make Sheet Pan Roasted Vegetables

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.

Active Time

15 Mins

Total Time

50 Mins

Yield

Serves 10 (serving size: about 2/3 cup)

Cooking Light - November 2016

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped fresh thyme
• 1 tablespoon apple cider vinegar, divided
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound peeled cubed butternut squash (about 3 cups)
• 1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces small Yukon Gold potatoes, halved
• Cooking spray

Directions:

Step 1 - Preheat oven to 450°F.

Step 2 - Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.

Step 3 - Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss

Nutritional Information:

• Calories 132

 

• Fat 4.8g

 

• Satfat 0.7g

 

• Monofat 3.1g

 

• Polyfat 0.7g
• Protein 3g

 

• Carbohydrate 22g

 

• Fiber 6g

 

• Cholesterol 0.0mg

 

• Iron 1mg

 

• Sodium 221mg

 

• Calcium 59mg

 

• Sugars 5g

 

• Est. added sugars 0g

Variation: Lemon-Herb Sheet Pan Roasted Vegetables 

Step 1 - Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk.

Step 2 - Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables; toss to coat.

Step 3 - Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss

SERVES 10 (serving size: about 2/3 cup)

Nutritional Information:

CALORIES 133; FAT 4.6g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 214mg; CALC 74mg

Variation: Orange-Tarragon Sheet Pan Roasted Vegetables 

Step 1 - Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk.

Step 2 - Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe.

Step 3 - Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss

SERVES 10 (serving size: about 2/3 cup)

Nutritional Information:

CALORIES 133; FAT 4.5g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 210mg; CALC 62mg

https://www.cookinglight.com/recipes/sheet-pan-roasted-vegetables