Tag Archives: veggie

Slow Cooker Baked Potatoes

Serves 5-6


5-6 baking potatoes
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
1 cup sour cream
1/2 cup cheddar cheese, grated
1/2 cup green onion, chopped
carrots, sliced optional
aluminum foil


Take a fork and pierce the tops of your potatoes in several places.

Rub each potato with a small amount of olive oil and wrap individually in aluminum foil.

Place foil-wrapped potatoes in slow cooker and cook on HIGH for 3-4 hours, or until fork tender. (Cooking time can be shorter or longer, depending on the size of potatoes)

Note: you can also cook on LOW for 8 hours.

Remove potatoes from slow cooker and carefully take off and discard aluminum foil.

Cut a long slice into the tops of potatoes and push the two ends together to open the potato up.

Garnish with carrots (optional), sour cream, cheddar cheese and green onion, and serve immediately.


Garlic Parmesan Roasted Butternut Squash

Serves 4


One 2-pound butternut squash, peeled, seeded and diced
3 cloves garlic, minced
3 tablespoons butter, melted
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 sprigs thyme
1/2 cup grated Parmesan cheese


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the diced squash with the garlic, butter, salt, pepper and thyme sprigs. Toss until the squash is well coated.

Transfer the squash to the prepared baking sheet and spread the squash until it’s in a single layer.

Roast for 40 minutes, until the squash is fork tender.

Sprinkle the Parmesan cheese on top of the squash and turn the broiler on high.

Broil until the cheese is melted and slightly browned, about 5 minutes

Mexican Coleslaw

Servings 8 -10


1 14 oz. bag coleslaw mix
1/2 c. red pepper diced
1/2 c. black beans rinsed and drained
1/2 c. grilled corn
1/2 c. minced cilantro
1 jalapeno seeds removed and finely diced
3/4 c. mayo
1/4 c. sour cream
1/2 package taco seasoning
2 Tbsp. lime juice


In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeno.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

Spicy Lentil Samosa

Makes 24


2 tablespoons olive oil
1 onion, chopped in a small dice
2 medium potatoes, peeled and chopped in a small dice
1 carrot, peeled and chopped in a small dice
1 green pepper, chopped in a small dice
3 tablespoons pickled jalapeno peppers, roughly chopped
2 teaspoons curry powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon red chili flakes
1 teaspoon salt
1 18-ounce can lentils, rinsed and drained
3 tablespoons ginger, minced
4 cloves garlic, minced
24 wonton wrappers
1 egg, lightly beaten
1 tablespoon water
1/4 cup olive oil


Preheat oven to 375 degrees F and line two baking sheets with foil. Spray these generously with non-stick cooking spray.

Heat olive oil in a large frying pan set over medium heat. When hot, add onion and sauté for 3 minutes until soft.

To the onion in the pan add the potatoes and carrots. Cook for about 10 minutes, until the vegetables start to soften.

Add the green pepper, jalapeno pepper, curry powder, paprika, chili powder, cumin, red chili flakes and salt. Stir and cook for another 10 minutes.

Add lentils and cook for 5 more minutes.

Add garlic and ginger and cook for another 1 to 2 minutes. Remove pan and allow to cool slightly.

In a small bowl combine the eggs with the water and beat together.

Place wonton wrappers on counter or other work surface. Place a small amount of the lentil filling into the center of each. Brush some of the egg wash along two adjoining sides of the wrapper.

Fold the wrapper over the filling, creating a triangle. Make sure each side with egg wash is touching a side that does not have egg wash.

Press the sides together so the filling is sealed inside. Move the samosa to the prepared baking sheet and continue with the remaining wrappers and filling.

When all samosas have been placed on the baking sheet, brush the remaining olive oil over them.

Place the baking sheet into the oven and bake for 10 minutes. Flip over, and if dry, brush more oil over the other side. Bake for another 10 minutes.

Oven Baked Onion Rings

(serves 5-6)


1 cup flour
3 red onions
3 eggs
3 tablespoons milk
2 cups breadcrumbs
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder


Preheat your oven to 450F.

Line a baking sheet with parchment paper and spray with cooking spray.

Beat eggs and milk in a small mixing bowl.

Combine flour, salt, Old Bay, and garlic powder in a second bowl.

Place breadcrumbs in a third bowl.

Peel away outer layer of onions and chop of the top and bottom. Then chop your onions horizontally in 1/2 inch increments. Then separate the layers of onions so that they begin to look like rings.

Take each onion ring and first dip it into the mixing bowl with the flour. Then dip it in the bowl containing your eggs and milk.

Dip the same onion ring into the bowl of breadcrumbs.

Place your battered onion ring on your baking tray.

Repeat steps 7 and 8 until all of your onion rings are battered and on the baking sheet. Then spray your completed onion rings with a bit more cooking spray.

Bake onion rings for 25 minutes or until they are golden brown

Parmesan Roasted Broccoli


6 to 7 cups fresh broccoli florets
3 to 4 tbsp olive oil
1/4 cup Italian style breadcrumbs
1/2 cup freshly shredded parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper


Preheat oven to 425 degrees F. Line a baking sheet with tinfoil and coat with non-stick spray.

Combine the broccoli and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat. Use your hands to rub the bag and help the coating to stick to the broccoli.

Spread the broccoli in an even layer on the baking sheet, picking up any coating that’s on the bottom and dispersing it over the broccoli as needed. Bake for 12 minutes, then stir and flip the broccoli, bake for an additional 10 to 15 minutes, until crisp-tender.

Corn and black bean salsa


1 (15 ounce) can of sweet corn (drained)
1 (15 ounce) can of black beans (rinsed and drained)
3- 4 tomatoes
1 red bell pepper
2 avocados from Mexico
1/4 cup onion
3/4 cup cilantro
1 teaspoon salt
1 teaspoon sugar
2 limes


Combine the corn and beans into a medium sized bowl. Dice the onion, pepper, avocados and tomatoes then mix them in the bowl. Chop the cilantro finely and mix that in with the salt and sugar. Squeeze fresh lime juice over the top. Add more salt and lime to taste. Gently stir and enjoy with your favorite chips!

To make this a meal, grab a wheat tortilla, some chicken, put a few spoonfuls of salsa in and roll it up. You could also top over lettuce with chicken. This makes a quick and easy lunch.