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Posted by on Aug. 12, 2009 at 4:52 PM
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Creamed Spinach:

prep : about 3 minutes

microwave: 4 minutes

makes 4 cups

 

3 pkgs.  10 ounce ea.  frozen chopped spinach

1 can  5 ounces  evaporated milk

1/4 c. all purpose flour

3/4 ts. salt

1/8 tsp. black pepper

pinch nutmeg

Directions:

 

1. Place frozen spinach in large microwave- safe bowl. Cover bowl with vented plastic wrap and cook spinach in microwave oven on high 9 minutes longer or until heated through.

2. In  1 cup liquid measurig cup, with whisk, mix evaporated milk, flour, salt, pepper, and nutmeg- if using, until blended.

3. Stir in milk mixture into spinach;

 cook, covered, in microwave on high for 3 minutes or until mixture boils and thickens, stirring once.

 

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by on Aug. 12, 2009 at 4:52 PM
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Replies (1-5):
cathylynn36
by New Member on Aug. 12, 2009 at 5:00 PM

ngered Winter Squash Pure

Gingered Winter Squash Puree

prep: 2 minutes

 microwave: 13 minutes

 makes about 4 cups

3 pkgs. 10 to 12 ounces ea. of frozen pureed butternut or winter squash

 3 tbsp. frozen orange juice concentrate

3 tbsp. brown sugar 1/2 tsp. ground ginger 1

/8 tsp. black pepper

thyme sprigs for garnish

Directions:

1. place frozen squash and orange juice concentrate in a microwave safe 2 quart serving bowl.

Cover bowl with lid or vented plastic wrap and cook in microwave oven on high,

12 to 14 minutes or until heated through,

breaking up large pieces with side of spoon and stirring once.

2. Stir in sugar and ginger. cover and cook 1 to 2 minutes longer to blend flavors.

 Stir before serving.

Sprinkle with pepper and garnish with thyme sprigs if desired.

 

 

 

Bacon Maple Brussel Sprouts

 prep time: 15 min

cook: about 35 mins

makes 12 servings

 3 containers 10 ounce ea. brussel sprouts

 3 slices of bacon

1 med. onion

1/4 ts. salt

1/8 ts. ground black pepper

2 tbs. maple syrup

Directions:

 1. in covered nonstick 12 in. skillet, heat 1 inch water to boiling over high heat.

Trim rough ends and any leaves from brussels sprouts .

 Add brussels to skillet; heat to boiling.

Reduce heat to low ; cover and simmer 5 minutes or until brussels sprouts are just tender- crisp.

 2. Cut bacon into 1/2 inch pieces. Slice onion in half , then slice crosswise.

 3. Drain brussels sprouts, then plunge into large bowl of ice water to stop cooking ; drain thoroughly.

 4. In same skillet, cook bacon, onion, salt, pepper , and 1 tbsp. maple syrup

over medium - high heat 7 to 8 minutes or until onion and bacon is brown, stirring frequently.

 

Cut brussels sprouts lengthwise into thin slices.

5. Add brussels to onion mixture in skillet ;

cook 6 to 7 minutes or until all liquid evaporates and brussels are lightly browned , stirring occasionally.

Stir in the remaining 1 tablespoon syrup ; cook 1 minute to heat through.

tip:

Cook and slice brussels sprouts a day ahead ;

store in a self sealing plastic bag in refrigerator until ready to use in step 5.

cathylynn36
by New Member on Aug. 12, 2009 at 5:21 PM

3 ingredient summer potato salad

cook 1-1/2 lb. cubed red potatoes with 2 pkts. sodium free chicken flavor boulion in a sauce pot  with enough water to cover  - add 1/2 ts. salt , if desired.

Bring to a boil over high heat. 

Reduce heat and cook 10 minutes or until potatoes are just tender.

Drain, reserving 1/2 c cooking liquid, and let cool slightly.

Combine potatoes  with 1/2 c reduced fat mayo and reserved cooking liquid.

Chill at least 45 mins.

Garnish with extras such as chopped celery, sliced scallions, or diced hard cooked eggs and crumbled cooked bacon if you like.

cathylynn36
by New Member on Aug. 12, 2009 at 5:37 PM

ultimate creamy party potatoes

2-1/2 c. milk

1-1/4 c. water

1/4 c butter, cut into pieces

1 box  - 7.2 oz  Betty Crocker roasted garlic mashed potatoes

4 oz. cream cheese -  from   8-oz. pkg

1/4 tsp. coarse ground blk pepper

1/2 c. French Fried Onions

Directions:

heat oven to 375 f.

In a 2 quart saucepan, mix milk, water, and butter.

Heat to boiling.

Stir in the 2 pouches of potatoes, cream cheese and pepper.

Spoon into ungresed 1-1/2 quart casserole.

Bake immediately, or cover and refrigerate up to 24 hours.

Bake uncovered 20 to 2 minutes or until hot.

Sprinkle with onions ; bake 5 minutes longer or until onions are golden.

Sprinkle with parsely.

 

cathylynn36
by New Member on Aug. 12, 2009 at 5:42 PM

chocolate raspberry shake

1-1/2 c. raspberries

1-1/4 c. fat free skim milk

1-1/3 c. Yoplait Original 99% fat free red raspberry yogurt-  from two 6-ounce containers

Direction:

Place all ingred. in blender. Cover and blend on high speed about 30 seconds or until smooth.

serve immediately

cathylynn36
by New Member on Aug. 12, 2009 at 5:53 PM

honeydew apple salad

1/2 of a medium honeydew melon,

peeled, seeded, and cut into bite size pieces about 2 cups

2 medium tart apples,

cored and cut into bite size pieces

2 med. nectarines,

pitted and thinly sliced

1/4 c. vanilla low fat yogurt

3 tbs. apricot jam

1/4 tsp. groung ginger

1 c. red raspberries

directions:

in a large  bowl, combine melon, apple and nectarine.

For dressing, in a  small bowl, stir together yogurt, jam and ginger.

pour dressing over fruit mixture; toss gently to coat.

Spoon into dishes

Top with raspberries.

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