Weekly Produce Prep and Easy Veggie Salads

We all try to eat more vegetables.  But how easy has it been for you to eat them at home?   For me, not so much.  I realized it takes a little work to get them ready to grab on the go or when searching for a light snack.  If veggies aren't easily available, I find myself leaning towards not so healthy options.

However, I'm proud to say that I haven't bought as much junk food over the past couple of years. And also I try to limit our processed foods to items such as canned beans, tomatoes, condiments and a few others. But for the most part, we eat freshly prepared meals daily.  The meals I try to make consist of a protein with a fresh or frozen vegetable side or maybe just a vegetarian meal once or twice a week.

Anyway, I've been more diligent about purchasing more produce during my weekly grocery shopping.  The issue I came across was that I didn't have (make) time to cut up or prep any for snacking or lunch.  I decided to just pick a day to cut and portion out veggies for the week.  I guess normal people would probably do all the work the day they actually buy the groceries.  Meh.  I'll try but grocery day is usually the day I plan to accomplish a million other things on my to do list.

I recently discovered Sprouts and how many awesome deals they have.  Now I mainly get my produce there.  Wednesdays are awesome because you can get last week's ad prices AND the new week ad prices.  That's great to know so I can compare veggie prices and get everything in one trip.

It seriously only took me about a half hour to get everything washed, cut, portioned, packed. AND I also thought it would be a good idea to make quick lunches such as Caprese salad and pickled cucumber salad while I was at it.  I feel pretty good about myself right now.  Let's see if I can continue this each week.

*I had more veggies and forgot to take photos of those and the salads. Boo.  I took a photo before I used some of the prepped veggies for dinner.  I had cut carrots into sticks for snacking and just diced them up for a dish for dinner.

CAPRESE SALAD

4 oz mozzarella, balls or cubed
1 medium tomato, sliced
Fresh basil leaves (*I had 4 little leaves. You can use more to your liking but that's all my little in-home herb garden had at the moment)
Kosher salt and pepper, to taste
Extra virgin olive oil, for drizzling
Balsamic reduction (1/2 c balsamic vinegar boiled in small saucepan until reduced to half. Takes about 10 minutes.)

While balsamic vinegar is reducing, prep mozzarella and tomatoes and place in a small bowl.  Thinly slice basil and add to salad.  Add a small pinch of salt and pepper and drizzle a little olive oil.  Taste and add more seasonings as desired.  If serving right away, drizzle a little balsamic reduction on top.  I would keep reduction in small container separate from salad if serving for lunch or snack the next day.

*Balsamic reduction will make more than you need for this one dish. It takes just a small drizzle to add flavor.  It keeps forever so store it in a tightly covered container to use later.  Drizzle on steaks, salads, brie and more.

PICKLED CUCUMBER SALAD

1 large cucumber, peeled and thinly sliced then halved
2 tbsp rice wine vinegar
1 tsp sugar
salt and pepper, to taste
red pepper flakes, to taste

Whisk rice vinegar, sugar and a pinch of salt and pepper.  Taste and add more seasonings to your liking.  Add red pepper flakes for a kick.

Easy Spaghetti

This dish is sure to be a household favorite as it is super simple and delicious for all ages! I remember when I was younger I craved creamy sauces on my pasta. One of my favorite dishes was Chicken Alfredo. As I got older and tasted different sauces and then started experimenting in the kitchen, I realized a heavy sauce is not necessary for pasta to be delicious and satisfying. Kids and even some adults may not understand that just because it’s healthy doesn’t mean it lacks in flavor.

As I’ve found with a few dishes, lighter is better (and easier in most cases). I’m getting older and it’s harder to work off the calories, so stuffing my face with tons of pasta and fattening sauces isn’t something I do on a regular basis anymore. So I try to limit myself as much as possible. Don’t get me wrong; I still make pasta with alfredo sauce every now and then. That stuff is too good to remove completely from my life.

This light recipe came about when I didn’t want to deal with making a sauce one night and I decided just to add just a couple of ingredients I had on hand to give the spaghetti some flavor. The result was a light spaghetti with lots of flavor. This is my go-to recipe and I make a ton so I can have lunch and dinner the next day. It will feed a family of 4 easily.

You can really add anything you wish to this dish. If you dislike or don’t have capers on hand, switch out with ½ c or so of peas or any other favorite cooked vegetable. Broccoli florets would also be a great addition.

Ingredients

1 lb thin or regular spaghetti
1 c chicken or vegetable broth
1 tbsp butter
1 tbsp olive oil
2 tbsp capers
Salt and pepper to taste
Grated Parmesan for sprinkling

 

Instructions

1. Cook the spaghetti according to package.
2. While spaghetti is draining, add butter, oil, broth and capers to the hot spaghetti pan and stir.
3. Once butter is melted, toss in the spaghetti to the pan.
4. Add salt and pepper to taste. Sprinkle Parmesan cheese over top and serve.

Ladies & Babies Sunday Brunch

As we get older, it gets more and more difficult to make time to get together with friends.  Too many hurdles get in the way such as work and babies.   I was very happy that my very adorably pregnant friend, Lesley scheduled a brunch at her house.  I always look forward to time with my girls.  It's a rare luxury these days but it makes that time more special when we do get together. 

There was a nice spread of bagels, cream cheese, proscuitto, salami, smoked gouda, fruit, lemonade and other homemade goodies. In an effort to be healthy, I made a crustless spinach quiche.   I realized this is the first time we haven't had alcohol on the menu.  I'm amazed that I didn't bring or ask where the sangria or the champagne was.  Is something wrong with me?  Did I have an actual classy adult moment?  Oh well.  Once in a while won't hurt.  However,  I don't think the alcohol was missed much because we were entertained by the long lost girl talk and the babies chewing on our necklaces when they weren't crawling around our feet.   Overall, it was a great afternoon with the ladies and babies.

Crustless Spinach Quiche

1 pkg frozen spinach, thawed
1 tbsp olive oil
1 tsp minced garlic
1/2 tsp dried minced onion flakes
pinch red pepper flakes
1/2 tsp salt
1/4 tsp pepper
6 eggs or 3 individual egg beaters containers
1 1/2 c + 2 tbsp mozzarella, shredded
1/4 c. feta cheese, crumbled

Heat oil in large saute pan over medium-high heat.  Saute spinach, garlic, onion flakes, red pepper flakes until heated through, about 5-7 minutes.   Add salt and pepper.  Taste and add more seasoning to your liking.   Set aside.

Preheat oven to 350 degrees F.  Spray a 9-inch pie plate with non-stick cooking spray.

Stir together eggs, 1 1/2 c mozzarella, feta in a medium bowl.  Stir in the spinach mixture.  Pour into the prepared pie plate.  Sprinkle with remaining 2 tbsp mozzarella cheese.

Bake for 25-30 minutes or until a knife inserted in the center comes out clean.    Great for breakfast or a healthy dinner.

Green Grub

Happy St. Patrick's Day!  Hope you're enjoying green beer or green food today... or better yet, BOTH!  I celebrated early with a small luncheon at a friend's house over the weekend.  It's always nice to get with the girls.   We each made something green.  Everything was tasty and festive!   I made the appy's so I'm sharing my recipes below along with pics of the other dishes.  I feel the Spinach Ricotta Rolls were pretty to look at more than they were tasty.  They were good but very different flavor and texture than I expected.  Check out my additional notes on how to make it better.   My friend E also mentioned the filling could be a good sauce over bowtie pasta.  That would be a quick and tasty dinner.   Good idea E!

The menu consisted of:
Appetizer - Spinach Ricotta Rolls
                   Asparagus Goat Cheese Tart

Main - Spinach Salad
            Ham, Egg & Pea Casserole

Dessert - Key Lime Pie

Spinach Ricotta Rolls by Chrystal

Spinach Ricotta Rolls
1/2 c pistachios (measurement done with shells on)
6 Lasagna Noodles
olive oil
1 tbsp butter, unsalted
1 bundle of fresh spinach
2 garlic cloves, minced
1/2 tsp salt
1 c ricotta cheese
1/4 c parmesan cheese, grated
1/4 tsp nutmeg
1/4 tsp salt

Cook lasagna noodles according to package directions.   Lay each noodle flat on paper towel or aluminum foil to cool and dry.

Heat a large saute pan over medium-high heat.  Add oil and butter.   When butter is melted, add spinach and saute for about 6-8 minutes or until wilted.  Add garlic and salt.  Cook for another 2 minutes.  Set aside to let cool.

Grind pistachios in a coffee bean grinder or food processor until finely chopped.  Pour into a small bowl and set aside.

Using a blender or food processor, pulse the cooked spinach 2-4 times. In a large bowl, stir together the spinach, ricotta cheese, parmesan cheese, nutmeg, salt.

With a rubber spatula, spread about 2 tablespoons of the spinach filling onto each noodle.  With a sharp knife, slice noodle in half lengthwise.  (it's easier to do this before rolling in my opinion) Gently roll up each noodle tightly.  Sprinkle about a teaspoon or so of the ground pistachios.  Repeat for each noodle.   From here you can eat as a cold appetizer or reheat in oven for about 5-7 minutes or 15 sec in microwave and enjoy.  I recommend eating them warm.  **You can also make a casserole out of it. After rolling each noodle, sprinkle with mozzarella cheese in a small casserole dish and bake until cheese is melted.  I may try that version next. 

Asparagus Goat Cheese Tart by Chrystal

Asparagus Goat Cheese Tart
1 frozen puff pastry sheet, thawed
4 oz goat cheese
1 lb asparagus, trimmed
1 tbsp butter
1 bunch green onions, sliced thin (white and light green parts only)
2 garlic cloves, minced
salt
pepper
olive oil

Preheat oven to 350 degrees F.   Place asparagus on a baking sheet and drizzle with about 2 tablespoons of olive oil, 1-2 pinches of salt and pepper.  Roast in oven for about 5 minutes or until lightly browned.

In a small skillet, melt 1 tablespoon butter.  Add sliced green onions and garlic.   Cook about 1 minute until softened.  Set aside to cool.

On a light floured sheet of parchment paper, roll out the pastry sheet to be about a 12-13 inch square.  Transfer parchment and pastry to a baking sheet.    Bake for about 5-7 minutes or until lightly browned.   Then spread goat cheese onto warm dough or place chunks if needed all over the dough in the center, leaving about an inch on the edge.   Place the asparagus spears side by side working from the center out.  Fold the edges of dough over onto the asparagus.   (I forgot to do this and added the asparagus AFTER I had already folded the dough. Mine looks sloppy in my opinion. But to each their own.)  Sprinkle the green onions and garlic over the top.

Bake for about 15 minutes or until pastry is golden brown all over.   Slice into squares with a pizza cutter.  Enjoy!

Spinach Salad by E

Ham, Egg & Pea Casserole by Carole

Key Lime Pie by Carole

Creamy Artichoke Pasta

I get bad cravings for pasta.  Not as much as I use to.  But there are times those tasty carbs scream my name so loud that I can't ignore it.   My husband had to work late and I didn't have a plan for dinner yet.  So I made this due to a sudden craving for a creamy pasta dish. (This definitely scratched that itch!)  I just pulled things out of the pantry and fridge that I had on hand and started cooking.   It's a very versatile recipe so sub in any vegetable that you may like best such as broccoli or spinach.  I just realized those are all green foods.  Weird.  I must be ready for St. Patrick's Day!!  Ooooo fresh spinach would be really good in this dish.  I imagine it would taste like Spinach Artichoke dip. Yum!  I guess that recipe is in the near future to try out and share.  If you beat me to it, let me know how it turns out.

1 lb rotini pasta (or your favorite shape)
2 tbsp olive oil
2 tbsp unsalted butter
1/2 medium onion, diced
2 cloves garlic, chopped
1 15oz can artichokes, drained
1/2 - 1 c vegetable or chicken broth
4oz (1/2 8oz block of cream cheese)
2 tbsp capers
1/4 parmesan cheese, grated
1/4 tsp nutmeg, freshly ground is always best (optional)
salt
pepper

Cook the pasta according to the directions on the package.   Drain and set aside.

Heat large skillet over medium-high heat.  Add butter and olive oil.   Add onion and garlic.  Cook until onions start to get translucent, stirring occasionally about 6-8 minutes.   Stir in artichokes and broth.  Simmer for 5 minutes.  Add more broth as needed if sauce evaporates too quickly.  Stir in the cream cheese, nutmeg and capers.   Cook until cream cheese is melted in and sauce is creamy.  Stir in pasta and cook until heated through.  Salt and pepper to taste. Sprinkle parmesan cheese over the top and serve.  Enjoy with garlic bread and/or a green salad.

Healthy Hummus Wraps

It's too dang hot to cook or bake.   The less meals I have to slave over a hot stove for, the better.  I threw this light and healthy meal together because I was just plain exhausted and didn't want to be near more heat.  Texas, you're brutal this year.  I've never been a fan of you during the summer months but I'll manage to get along fine.

This is actually a very healthy, light and colorful meal.  Step away from that stove and enjoy this for lunch or dinner.

4 wheat or flour tortillas
4 tbsp hummus (any flavor you wish, I used roasted red pepper)
1/2 cucumber, sliced
1 c shredded lettuce
1 medium roma tomato, diced
4 tbsp feta cheese
2 tsp capers

Spread about 1 tbsp evenly on each tortilla.  Place about 3-4 slices of cucumber down the middle of each wrap.  Sprinkle remaining ingredients on each wrap evenly.  (lettuce, tomato, feta and capers) Fold and enjoy.   If you want more protein or more filling, add grilled chicken.  I used a leftover breast from the Tuscan Chicken recipe.  It added a lot of flavor!!

Vegetable Fried Rice

I could eat rice all the time. It is so versatile.  I love that you can just throw almost anything along with it and it works.  Growing up I rice a lot.   Fried Rice, Steamed Rice, Stir Fry on top of rice, etc.  Grandma Millie made steamed rice with almost every meal. Sometimes I miss being a kid and just having someone else do all the work in the kitchen.  Other times I am so glad I'm responsible and creative enough to make my own delicious meals. I thank my family for providing those childhood meals that I still think about sometimes miss.  I think my mom gets annoyed when I find out I don't really like certain things she cooks anymore and when I cook it, the dish turns out better. ha ha But it's their turn to sit back and relax while I whip up something tasty.  I love you Mom & Lola! (You can still make me fried chicken w/mashed potatoes and gravy anytime Mom!)

This is actually a healthy dish so I have a feeling this will be a part of the regular menu rotation.  I just have to watch the portions or it could get outta hand real quick!  I could probably manage to keep that up if I continue to go to kickboxing.  ;p

2 c steamed long grain white rice (prepared according to package)
1/3 c vegetable broth (I used chicken broth since that is what I had on hand)
3 tbsp low-sodium soy sauce
1 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/4 tsp salt
2 tsp canola oil, divided
Cooking spray
4 large eggs, lightly beaten
2 garlic cloves, chopped

1/4 c thinly sliced green onions (2-3)
2 c mixed frozen veggies, thawed (carrots, peas, corn, green beans or your own personal favorites)

**I have found that if I cook my rice in advance enough it has time to cool down and not turn so sticky when I add to the pan with the other ingredients. I usually give it about 30-45 minutes to sit before I start prepping the other stuff.

Combine broth and next 4 ingredients in a medium bowl; stir with a whisk. Set aside

Heat 1 tsp canola oil in a large nonstick skillet coated with cooking spray over medium-high heat.  Add beaten eggs; cook, stirring constantly, 1 minute or until scrambled.  Remove egg from pan.

Heat remaining 1 tsp canola oil in pan.  Add rice; cook, stirring occasionally, 3 minutes or until thoroughly heated.  Add vegetables, broth mixture, garlic and green onions; cook 1 minute or until thoroughly heated.  Then add scrambled eggs and heat through. Enjoy!!

Cheese Part 4 - Vegetable Dish

We had at least one vegetable dish thanks to Lesley.   She's getting really good at whipping up some tasty veggies.   It's simple and tasty!  And Lesley, like we told you... you didn't over cook because the cauliflower still had a crunch.   We look forward to more tasty dishes from you. (with or without being wrapped in your infamous pastry shells)  

1 cauliflower cut to medium roses
3-4 potatoes thinly sliced and halved (like chips)
1 1/2 - 2 c heavy cream
1 1/2 c milk

6 tbsp butter, chilled

1/4 tsp coriander

1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp garlic powder or to taste

Arrange potatoes and cauliflower in 9x9 baking dish (preferably ceramic or glass).  In a medium bowl, stir cream and milk together then add salt, pepper, coriander and garlic. Pour cream mix over veggies. (if using butter, put a pat over veggies throughout out dish) Cover with aluminum foil and cook in a preheated oven at 425. The time is tricky original dish says an hour but I checked mine at 30 minutes and it was done, almost too done, so I'd check it every 20 minutes until veggies are soft.  Sprinkle cheese over and bake for 5 more minutes or until cheese is melted. 

Roasted Red Bell Pepper and Goat Cheese Frittata

Another weeknight meal that is quick and easy. We came across this in one of our Weight Watchers magazines. It sounded so good we had to try it. And yes it does taste as delicious as the picture looks!

WW Points: 4 (1 wedge)

2 large eggs
4 large egg whites
2 tbsp chopped chives
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
4 tsp olive oil
1 c chopped roasted red bell peppers
4 green onions, chopped
1 tsp minced garlic or 2 garlic cloves, minced
1/2 c (2 oz) crumbled goat cheese

Preheat broiler with rack in middle of oven.

Combine eggs, egg whites, chives, 1/4 tsp salt and 1/4 tsp pepper in a bowl, stirring with a whisk or fork until combined.

Heat oil in an ovenproof skillet over medium heat. Add red bell peppers, onions, garlic, 1/4 tsp salt and 1/4 tsp pepper; saute 2 minutes. Pour egg mixture over vegetables. As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. Cook 2 minutes; remove from heat.

Sprinkle cheese over frittata. Broil for 2 minutes or until frittata is set and lightly browned. Cut into 4 wedges. 1 wedge = 1 serving. Pair it with your favorite fruit for a light meal.

Spinach Spuds

Another amazingly tasty recipe from Food Network Magazine. I used pancetta instead of ham. Leave out the meat if you wish to have a filling vegetarian dish.

4 large russet potatoes
4 tbsp extra-virgin olive oil, plus some for brushing
2 tbs all-purpose flour
2 c milk
1 bunch spinach, roughly chopped
3 oz. pancetta, chopped
pinch of cayenne pepper
pinch of freshly grated nutmeg
kosher salt
4 oz gruyere or gouda cheese, finely shredded (about 1 1/4 cups) (I used smoke gouda)

Preheat oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Cook the pancetta until browned. Remove from pan into a bowl and leave fat from pancetta in pan. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and pancetta and cook until the green swilt and the mixture is about as this as sour cream, 3-4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lenghwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.

Artichoke Au Gratin Salad

For those of you who cook or hell if you just love food, you should definitely subscribe to the Food Network Magazine. Your family, friends and taste buds will appreciate it! There are so many recipes and pretty pictures along with coupons and interesting tidbits about food. My first issue was for August/September and I found this simple recipe inside by Sandra Lee (Semi-Homemade) and it is an appetizer. I made it for a light dinner and it was perfect!

4 tbsp plain or seasoned breadcrumbs
1-12oz jar or can of artichoke bottoms, drained and patted dry
1 1/2 tsp grated parmesan cheese
1/4 lb soft sheep's milk cheese or brie, rind removed, sliced
1 c mixed salad greens
2 tbsp balsamic vinaigrette
Extra virgin olive oil
salt & pepper to taste

Preheat oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.

Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese or brie among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until cheese starts to bubble and the topping browns, 3-4 minutes. Toss the salad greens with the balsamic vinaigrette, pinch of salt and pepper in a bowl. Serve the artichokes on top of the greens.

Summer Squash Soup

We wanted to make a meal using a few fresh vegetables. I found a delicious summer squash soup that turned out to be quite refreshing and tasty. It's very simple and actually a Cooking Light recipe so it's even healthy.

6 cups fat-free, less-sodium chicken broth
3 cups water
2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.

Potato and Sun-Dried Tomato Gratin

This is another healthy one we've been meaning to try out. Back when we were hard core into Weight Watchers I saw it on the website and printed it out. I never got around to making it until now and I regret waiting this long. It's really light and simple. It just takes about an hour overall to prep and bake. But it's worth it. I can't wait to eat my leftovers for lunch tomorrow.

WW Points: 3 per serving

3-4 large potatoes (Idaho or Russett), peeled and cut into 1/4 inch thick rounds
1 cup sun-dried tomatoes, thinly sliced
2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 oz low-fat mozzarella or swiss cheese (I used mozzarella since I had it on hand)
2 tbsp grated parmesan cheese
2 tbsp Italian bread crumbs
3/4 cup fat-free sour cream

Preheat oven to 350 degrees. Coat a small casserole dish with cooking spray, set aside.

Place potatoes in a large saucepan and pour enough water over to cover. Set pan over medium-high heat and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, about 6-8 minutes. Drain and transfer potatoes to a large bowl.

Add sun-dried tomatoes, sour cream, basil, salt and pepper and gently toss or stir to combine.

Transfer potato mixture to the prepared baking dish and top with mozzarella or swiss cheese. Combine bread crumbs and parmesan; sprinkle over casserole. Bake until top is golden brown, about 35-40 minutes. 6 servings.

Greek Pockets

I've seen the filling recipe on other blogs as Feta Salsa. You can just use it as a dip and put it on crackers, melba toasts or even put it on a bed of greens for a tasty salad. I thought I'd just put it in crescent rolls like a pocket and try it out. They turn out really nice. I love how flavorful they were and light. It's really not that bad for you so 1 pocket could be a healthy dinner or lunch.














4 oz. feta cheese, crumbled
About 6 sundried tomatoes in oil, chopped
1/4 cup pitted Kalamata olives, chopped
2 tsp dried dill
2 tsp dried parsley flakes
2 scallions, chopped thin
2 tbsp olive oil
2 tsp dried basil (optional for crust to give flavor)
1 can crescent rolls

Preheat oven to 375 degrees. Gently stir all ingredients together in a small bowl. Place crescent rolls on lightly greased baking pan. Make 4 rectangles and push together seams. Place a generous mound of filling in the center of each rectangle. I'd say about 2-3 tablespoons. Fold sides over to create a pocket. Pinch ends down on top and bottom so filling doesn't spill out. Lightly push mound down to evenly distribute filling through out pocket. Sprinkle a little dried basil over each pocket for color and flavor. Bake for about 12 minutes or until crust is golden brown. Makes 4 pockets.

Mexican Cornbread

Every year as long as I can remember we have had black eyed peas on New Year's Day for good luck in the coming year. My husband Chris never heard of doing that until he met me. I'm glad I could bring a new tradition to our family. He enjoys them as much as I do now and looks forward to it.

I did a little research for a Jalapeno or Mexican Cornbread to make along with the black eyed peas. I found a simple one on the Food Network website by Paula Dean. Amazingly enough, it doesn't call for any butter in the recipe so I had to try it out. It's very light and the little bits of jalapeno add a nice kick to the flavor.


1 cup yellow cornmeal
1 cup all purpose flour, sifted
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 large egg
1 cup whole milk or buttermilk (I used 2% and it was still tasty)
1/3 cup sour cream
1/4 cup vegetable oil
2 tbsp chopped jalapenos (I used 2 medium jalapenos, so it was probably more like 3 tbsp)

Preheat oven to 425 degrees F. Grease an 8-inch square pan or cast iron skillet. I used a cast iron skillet. I feel it cooks it through better but if you don't have one a regular glass or metal pan works well too.

In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry mixture, add egg, milk, sour cream, oil and jalapenos. Mix until smooth. Pour into prepared pan. Bake for 20-25 minutes or until golden. I checked the center at 20 minutes and it was done.

Enjoy!