Esteemed Contributor
Posts: 7,820
Registered: ‎05-15-2016

@Zaimee wrote:

@GenXmuse  I bought feta on Monday  with the intention of making a salad but the watermelon did not look good. Instead I made Greek shrimp with feta that DiAnne posted back in July. Delicious.


I posted onions because I had made a French Onion Chicken recipe last night very tasty.


 Hopefully, the watermelon will be fresh this week and I will try your recipe! Thx.

You're very welcome.  I made a French onion chicken recipe not too long ago and it was really good. I love French onion anything!





Esteemed Contributor
Posts: 7,820
Registered: ‎05-15-2016

Pea and Bok Choy Tacos


Healthy, vegetarian tacos with frozen peas, chopped bok choy, and hints of ginger, garlic, and lime.
Course Dinner, Main Course
Cuisine American, Asian, Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 tacos
Calories 225kcal
Author Lizzie Streit, MS, RDN
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 2 cloves garlic chopped or pressed, divided
  • 2 tsp fresh ginger chopped, divided
  • 2 cups bok choy stems and leaves chopped, about ~5 small heads baby bok choy
  • 1.5 cups frozen green peas
  • 1 tbsp soy sauce
  • 1/4 cup plain Greek yogurt or SOUR CREAM 
  • 1/2 lime juiced
  • 3 corn tortillas
  • Heat the sesame and olive oils in a large skillet over medium heat. Add 1 chopped garlic clove and 1 tsp of the chopped ginger, then add the chopped bok choy and frozen green peas. Cook, stirring occasionally until the veggies are tender, about 5-7 minutes. Add the soy sauce about halfway through the cooking time.
  • While the veggies are cooking, whisk together the plain yogurt, the other chopped garlic clove and 1 tsp of the chopped ginger, and lime juice. Warm the tortillas in a skillet over the stove and set aside Remove the veggie filling from heat and divide evenly among the three tortillas. Top with a dollop of the yogurt or. Sour cream sauce

 Next Ingredient: BROCCOLI 

Esteemed Contributor
Posts: 7,630
Registered: ‎03-26-2010


[ Edited ]

Fresh Vegetable Medley with Parmesan-Lemon Sauce


Vegetable Medley:


1 head cauliflower cut into 1" pieces

1 lb. fresh BROCCOLI (about 2 cups) cut into 1" flowerets

1 large carrot, cleaned and cut into sticks

1 small zucchini and/or small yellow squash, peeled and 

   thinly sliced


Using a 10" glass pie plate or microwave-safe dish, arrange cauliflower around outer edge.  Arrange BROCCOLI inside the cauliflower ring.  Place carrot sticks between BROCCOLI.  Put zucchini slices in center. 

Parmesan-Lemon Sauce:


1/2 stick of butter, melted

2 teaspoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon dried basil

1/4 cup grated Parmesan cheese


Mix ingredients except for grated cheese in small bowl.  Pour over the vegetables.  Sprinkle with Parmesan cheese. Cover loosely with plastic wrap.  Microwave for 8-10 minutes on High.  Let stand a few minutes and serve.


(Best of Best Plains Cookbook, Nebraska recipe...I just used butter instead of margarine.)








Esteemed Contributor
Posts: 7,820
Registered: ‎05-15-2016


[ Edited ]

@walker That veggie recipe looks so good! Going to make it this week!


Butternut Squash Apple Burgers


Butternut squash burgers made with 7 ingredients and as easy as roast, pulse, shape and cook! Switch up your regular burger with this flavor bomb of fall.
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 250kcal
Author Sophia DeSantis
  • 2 cups cooked rice (I use brown or a wild blend) , about 1 cup dry (cook according to package directions)
  • 1 1/2 cups diced butternut squash , about half of one small sized squash
  • 1/2 cup chopped shallots
  • 1 cup diced granny smith apples , about one small apple
  • 1/4 teaspoon sea salt , divided
  • 1 tablespoon fresh thyme
  • 2 tablespoons pumpkin seeds , unsalted or adjust salt
  • Preheat oven to 400F/ 205 C. 
  • Place diced squash on a parchment lined cookie sheet, sprinkle with 1/8 teaspoon salt and bake for 15 minutes. 
  • At the 15 minute mark, add apples and shallots to the cookie sheet and sprinkle with the other 1/8 teaspoon salt. Bake another 30 minutes. Set aside to cool while you assemble everything else.
  • Put the veggie mix in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste. Add to a large bowl.
  • Next add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky. Add to the bowl.
  • Mix everything well. Add more salt if preferred. 
  • Shape into 4 patties, then cook on stove top in a pan over medium heat for 7-9 minutes on each side or until browned. Keep pan covered to help the burger cook throughout and not dry out. If you're mixture was on the wetter side, then leave uncovered. Let sit for a few minutes after cooking to help the burger get more stable before eating.
  • Serve with toppings of choice!
Calories: 250kcal | Carbohydrates: 51g | Protein: 6g | Fat: 4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 133mg | Potassium: 269mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5680IU | Vitamin C: 15.3mg | Calcium: 32mg | Iron: 1.1mg
Next Ingredient: MUSHROOMS 
Esteemed Contributor
Posts: 5,470
Registered: ‎11-15-2011

Making this today....


Artichoke Chicken

cut up chicken 3 or 4 pounds

2  6 oz jars marinated artichokes drained


salt and pepper

fresh mushrooms 4 or 6 oz package, sliced

chicken broth about a cup

dry white wine to deglaze the pan or broth (1/3 C)

1/4 tsp rosemary

Butter and olive oil and 2 Tbsp flour

Use the paprika, salt/pepper to coat the chicken and brown in the olive oil/butter combination.

After it's browned put it in a casserole, single layer, with the marinated artichokes in between.

Saute the mushrooms in the pan you used to brown the chicken

Then sprinkle the flour over the mushrooms and stir, add the chicken broth/wine, and rosemary stirring until smooth.

Pour this over the chicken, cover and bake for 35-40 minutes @ 375 degrees.  Very tasty!


Next ingredient:  Sausage (your choice)




Esteemed Contributor
Posts: 7,820
Registered: ‎05-15-2016

Sausage Egg Roll In A Bowl


My husband loves this and it couldn't be easier. I add some Chinese five spice for extra taste
Course Main Course
Cuisine Chinese
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4 servings
Calories 398kcal
  • 1 pound ground pork sausage
  • 6 cups coleslaw mix or shredded cabbage
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon sesame oil
  • Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
  • Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
  • Remove from the heat and top with the green onions and drizzle with sesame oil.
  • Serve immediately.
Drizzle with sriracha before serving, if desired.


Next Ingredient: MAYO

Esteemed Contributor
Posts: 7,630
Registered: ‎03-26-2010

Broccoli Slaw*


3 cups bow-tie pasta, cooked and drained

1 pkg. Broccoli Slaw

1/2 cup dried cranberries

3 green onions, sliced


1 tablespoon vinegar

2 teaspoons sugar

1/2 cup slivered almonds, on top


Mix together pasta, broccoli slaw, cranberries and green onions; set aside.  Whisk together MAYONNAISE, vinegar and sugar.  Pour sauce over broccoli slaw mixture and mix together well.  Sprinkle almonds on top and refrigerate until serving.


* Not sure if I got this recipe here or not.  It is easy to fix and good.  


Esteemed Contributor
Posts: 7,820
Registered: ‎05-15-2016
Jalapeño Poppers
keto jalapeno poppers wrapped in bacon

These bacon wrapped jalapeno poppers are so quick and simple - pop them in the air fryer or oven to make the perfect keto snack with just the right kick.

PREP TIME10 minutes
COOK TIME10 minutes
TOTAL TIME20 minutes
  • 4 jalapenos
  • 3 ounces cream cheese, softened
  • 1/2 cup shredded cheddar
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 slices bacon
  1. Slice jalapenos in half length-wise. Carefully scrape out the seeds and membranes with a spoon and discard. See note.
  2. Add the cream cheese, cheddar, garlic powder, and onion powder to a small bowl and stir well to combine.
  3. Spoon the cheese evenly between the jalapenos.
  4. Cut the bacon slices in half and wrap each jalapeno with a half slice of bacon.
Air Fryer Method:
  1. Turn air fryer to 390 degrees and let heat for 2 minutes.
  2. Carefully add the jalapenos to the basket of the air fryer in a single layer with space between each. Work in batches if your air fryer will not fit all 8 halves at once. 
  3. Air fry for 10 minutes or until bacon is as crisp as you’d like.
Oven Method:
  1. Preheat oven to 400 degrees.
  2. Place prepared jalapenos on a rimmed baking sheet and bake for 15 minutes or until bacon is as crisp as you'd like.


Respected Contributor
Posts: 2,578
Registered: ‎09-30-2010


[ Edited ]


                          Hidden Valley Pasta Salad


       Featured Ingredient:  Packet of Ranch Dressing Mix


1 envelope (1 oz.) of Hidden Valley Ranch Salad Dressing & Seasoning Mix            

1 cup milk or 1/2 cup milk & 1/2 cup of sour cream

1 cup mayonnaise


Combine these three ingredients and add to one pound of still warm cooked mini seashell pasta, well drained.


Add 1  14 oz. can well drained artichoke hearts (plain type, not packed in marinade.)  Even better, use a 10  oz. package of thawed, drained, frozen hearts if you can find them instead.


Add 1  10 oz. package frozen chopped spinach, well drained.


Add small halved cherry tomatoes, a quarter cup of very finely diced celery, and a quarter cup of minced fresh parsley.


You can add diced ham, or hard salami, or a can of tuna packed in water and  drained well, or  small cooked shrimp to make a heartier salad.


Next Ingredient:  CHICKEN



Washington, DC